Cheddar Cheese Soup
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄4 cups sharp cheddar cheese, shredded
- 4 tablespoons all-purpose flour, divided
- 2 tablespoons unsalted butter
- 1⁄2 cup celery, finely chopped
- 1⁄4 cup green bell pepper, finely chopped
- 2 tablespoons onions, finely chopped
- 1 1⁄2 cups milk
- 1 1⁄2 cups chicken broth
- 3⁄4 cup tomatoes, seeded and chopped
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon black pepper, to taste
- splashes hot sauce (I use Frank's) (optional)
- seasoned croutons (optional)
directions
- On a piece of waxed paper toss cheese with 1 Tablespoon flour- set aside.
- In a large saucepan melt the butter; add the celery, bell pepper and onion.
- Cook and stir over medium low heat till tender- about 5 minutes.
- Stir into pan remaining 3 Tablespoons flour.
- Add milk and broth to pan.
- Cook and stir until boiling; boil and stir 1 minute longer, reduce heat.
- Stir in tomatoes, salt, black pepper and reserved cheese/ flour mixture.
- Cook until cheese melts and soup is hot, 1- 2 minutes.
- Serve and top with any options.
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RECIPE SUBMITTED BY
peachez
City of Angels, California