PEPPER CHEESE SOUP
Make and share this Pepper Cheese Soup recipe from Food.com.
Provided by Renee Redman
Categories Cheese
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 961.2, Fat 65.2, SaturatedFat 41.9, Cholesterol 236.2, Sodium 3884.4, Carbohydrate 45.6, Fiber 1.2, Sugar 20.2, Protein 49.2
RED PEPPER SOUP WITH FETA CHEESE
A quick and easy soup that looks elegant and tastes wonderful! The wonderful color and mild flavor make it an excellent first course for Thanksgiving Dinner! Reheats nicely in the microwave if you need to prepare a day in advance!
Provided by AMYGANYO
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
- Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
- Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 12.2 g, Cholesterol 99.8 mg, Fat 26.2 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 16.7 g, Sodium 442.4 mg, Sugar 4.2 g
CAYENNE PEPPER CHEESE SOUP
This is easy to make and so good. If you don't like spicey food, reduce the cayenne to just a dash or leave it out altogether.
Provided by morelhunter
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
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.
PEPPER SOUP
This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
CHEDDAR AND ROASTED RED BELL PEPPER SOUP
Categories Soup/Stew Blender Vegetarian Cheddar Bell Pepper Fall Gourmet
Yield Makes about 6 cups, serving 6
Number Of Ingredients 10
Steps:
- In a kettle cook the potato, peeled and diced, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender. In a blender purée the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), and garnish the soup with the coriander and the croutons.
CHEESE PEPPER SOUP
Every time we have a church fellowship supper, people ask me to bring this soup. -Gay Nell Nicholas, Henderson, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 306 calories, Fat 22g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
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