Every time we have a church fellowship supper, people ask me to bring this soup. I don’t mind making it over and over – it’s so easy to prepare! I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through.
Cheese and Pepper Soup Recipe
Cheese and Pepper Soup
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 cup thinly sliced green onions
2 cups water
1 medium onion, chopped
¾ cup butter, cubed
1 cup plus 2 Tbsp. flour
4 cups milk
4 cups chicken broth
1 jar (15 oz.) process cheese sauce
1/8 tsp. cayenne pepper
Salt and pepper to taste
1 Tbsp. prepared mustard
Combine carrots, celery and green onion in water; cook until tender. Set aside.
Sauté onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to boil. Whisk in onion/flour mixture. Add cheese, cayenne, salt and pepper if desired, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately. Add cayenne gradually to taste. 12 servings
(Recipe for Cheese and Pepper Soup came from tasteofhome.com)
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