Cream of Cheddar Soup - Rachael Ray

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Total Time
Prep 5 mins
Cook 15 mins

Another great comfort soup from a Rachael Ray book.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Turn off heat. While whisking add the grated cheese in 3 additions.
  4. Serve soup immediately.
Most Helpful

5 5

Loved the cumin and pimiento in this soup! Made with full fat milk, not cream.