Monterey Jack Cheese Soup Recipes

Steps:

• 1. Mix broth, onion, tomato, chiles, and garlic. Bring to boil on high heat; cover.
• 2. Reduce heat to medium and simmer 10 minutes.
• 3. Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes.
• 4. Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened.
• 5. Remove broth from heat and stir into milk mixture 1/4 cup at a time.
• 6. Return to heat; add remaining 1 1/2 cups of hot milk, salt, pepper, and cheese.
• 7. Stir until cheese is melted and soup is well heated.

Steps:

• In a 3 quart saucepan, combine the first 5 ingredients; bring to a boil.
• Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
• Remove from the heat and set aside.
• In another saucepan, melt butter.
• Stir in flour, salt and pepper.
• Cook and stir over medium heat until smooth.
• Gradually stir in 1 1/2 cups milk; bring to a boil.
• Boil for 1 minute stirring constantly.
• Slowly stir into vegetable mixture.
• Add cheese and remaining milk.
• Cook and stir over low heat until cheese is melted.
• Serve immediately.

Steps:

• Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.

Steps:

• 1. Combine the first 5 ingredients in a large saucepan. Bring to a boil; cover and reduce heat, and simmer 10 to 12 minutes or until the vegetables are tender. Remove from heat and set aside.
• 2. Melt butter (1/4 cup plus 2 tbsp) in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually ad 3 1/2 cups milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 3. Add the reserved vegetable mixture, remaining 1 1/2 cups milk, shredded cheese, salt, and pepper; cook, stirring constantly, until the cheese melts and the soup is thoroughly heated. Serve immediately.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
• Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
• Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
• Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
• Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.