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.
MONTEREY JACK CHEESE SOUP
Meet the Cook: Main-meal soups are something I'm always on the lookout for. Since I love cheese and our kids like anything with Mexican flavor, I knew this one would be popular at our house. I've served it with tacos, nachos or a loaf of bread. Our three children are grown, and we've just become proud grandparents. -Susan Salenski, Copemish, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. saucepan, combine the broth, tomato, onion, chilies and garlic; 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 the flour, salt and pepper until smooth; gradually stir in 1-1/2 cups milk. Bring to a boil; cook and stir for 1 minute or until thickened. Slowly stir into vegetable mixture. Reduce heat; add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 20g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 503mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.
PEPPER JACK CHEESE CAULIFLOWER SOUP (QUICK)
I am posting this recipe so I remember it....to me, it's good and quick soup. You can adapt this recipe to many types of soup. In fact, my tomato soup that I make with V8 juice is very similar to this. I use the butter/onion/flour soup base for most of my soups. The seasonings change and, of course the other ingredients as well. This is my first posted recipe. Please let me know if there is anything wrong with it. I don't really measure, so the spices are a guess.
Provided by RN4IttyBits
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Put the frozen veggies in a sauce pan with the water and cover on medium to high heat. Let them steam for as long as it takes to get them tender. Stir them around every once in awhile.
- While they are steaming, saute the onion in the butter with the spices until the onions are tender. Add the flour and saute just long enough to dissolve it. While you may be tempted to cut the butter way down, it makes a gravy that disperses flavor throughout the soup. To me, this is the key to a good soup base.
- When you think your veggies are done, pour your chicken broth into into your sauce pan with your veggies and bring to a boil.
- Add your onion/flour mixture to the sauce pan with the veggies and simmer for about 10 minutes.
- Finally add your cheese and milk. Keep over the heat just until cheese is melted. Make sure not to let your soup even get close to boiling again after the cheese is added otherwise it will break down the cheese.
Nutrition Facts : Calories 513.1, Fat 40.5, SaturatedFat 25.1, Cholesterol 111.8, Sodium 1010.3, Carbohydrate 13.8, Fiber 3.9, Sugar 5.2, Protein 25.9
MONTEREY JACK CHEESE SOUP
Make and share this Monterey Jack Cheese Soup recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 45m
Yield 5 serving(s)
Number Of Ingredients 10
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.
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