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Prep 5 mins
Cook 15 mins
Another great comfort soup from a Rachael Ray book.
Make and share this Cream of Cheddar Soup - Rachael Ray recipe from Food.com.
- Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes.
- Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes.
- Turn off heat. While whisking add the grated cheese in 3 additions.
- Serve soup immediately.
Loved the cumin and pimiento in this soup! Made with full fat milk, not cream.