Cayenne Pepper Cheese Soup Recipes

CHEESE PEPPER SOUP

Steps:

• Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.

PEPPER SOUP

Steps:

• In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

CAYENNE PEPPER CHEESE SOUP

Steps:

• In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
• In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
• In a large dutch oven, bring milk and broth to a boil.
• Whisk in onion/flour mixture.
• Add cheese dip, cayenne pepper, salt, pepper and mustard.
• Slowly stir in carrots, celery, green onions and cooking liquid.
• Bring to a boil, serve immediately.

JIM'S POTATO SOUP

Steps:

• In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
• Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

PEPPER CHEESE SOUP

Steps:

• In a large pot, saute the celery, onion and jalepeno in the butter until tender.
• Stir in the milk, water and tomatoes.
• Add velveeta cheese cubes a few at time and stir until melted and smooth.
• Reduce heat to med- low and cook for 20-30 minutes.