SOUTHWEST CHEESE SOUP
Five ingredients and 20 minutes are all you need to make a homemade soup with Southwest flair.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 4-quart Dutch oven, mix all ingredients except cilantro.
- Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.
Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 95 mg, Fiber 12 g, Protein 31 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 20 g, TransFat 1/2 g
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
SLOW-COOKED SAVORY CHEESE SOUP
This creamy cheese soup is great at parties. Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits. -Ann Huseby, Lakeville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.
Nutrition Facts : Calories 256 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
CHEDDAR CHEESE AND BROCCOLI SOUP
Homemade soup! It's so quick and easy, it can be on your dinner table in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
- Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
- Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.
Nutrition Facts : Calories 370, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 8 g, TransFat 1 1/2 g
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CROCKED CHEESE SOUP
Years ago, at a fancy dinner party featuring Prime Rib, this was the first course and the star of the party. The host was a little embarrassed to give out the recipe, but I managed to get it from him. Very easy and one of the best cheese soups I've ever had.
Provided by spice queen
Categories Easy
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add all to crockpot.
- Cook 4-6 hours.
- Serve with croutons.
- It's important to cube the cheese so that there are little pockets of cheese throughout the soup.
Nutrition Facts : Calories 387.9, Fat 28.4, SaturatedFat 15.4, Cholesterol 87.1, Sodium 1532.5, Carbohydrate 15.2, Fiber 0.9, Sugar 2.5, Protein 18.7
BEER CHEESE SOUP
Comfort food never came faster! This homemade classic can be on your table in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.
- In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.
- Stir in milk and cheese. Heat until cheese is melted. Stir in beer.
Nutrition Facts : Calories 570, Carbohydrate 20 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 25 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 6 g, TransFat 1 1/2 g
EASY VEGETABLE-CHEESE SOUP
Short on time? The frozen vegetables in this satisfying soup eliminate the hassle of chopping vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat broth to boiling in 3-quart saucepan over medium-high heat. Stir in remaining ingredients except cheese dip.
- Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes, stirring occasionally, until vegetables are crisptender. Remove from heat. Stir in cheese dip until melted.
Nutrition Facts : Fat 1, ServingSize 1 Serving
BROCCOLI CHEESE SOUP
This creamy soup made with frozen broccoli & three cheese sauce makes a delightful light lunch or evening meal - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, mix broccoli and cheese sauce chips, broth, pepper and milk. Heat to boiling, stirring occasionally; reduce heat. Cover; simmer 10 minutes or until broccoli is crisp-tender and cheese is melted. Cool slightly.
- In blender, place half of broccoli mixture. Cover; blend on high speed until smooth. Pour mixture into bowl. Repeat with remaining broccoli mixture. Return pureed broccoli mixture to saucepan; heat until hot. Top individual servings with cheese.
Nutrition Facts : Calories 190, Carbohydrate 19 g, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 830 mg
30-MINUTE BEER CHEESE SOUP
Love beer cheese soup? Here's a version you can make in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
- Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
- Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.
Nutrition Facts : Calories 790, Carbohydrate 26 g, Cholesterol 195 mg, Fat 7, Fiber 1 g, Protein 28 g, SaturatedFat 40 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 5 g, TransFat 2 g
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