Cream of Cheddar Soup - Rachael Ray

READY IN: 20mins
Recipe by smiles4u

Another great comfort soup from a Rachael Ray book.

Top Review by rosslare

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

Ingredients Nutrition

Directions

  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.

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