I made this for a potluck and got nothing but compliments. I didn't have pepper jack cheese on hand, so I just used cheddar and added a 4-oz can of diced green chilies to give it some kick, which seemed to work fine.
The family enjoyed this soup especially my DD. I didn't have monterey jack pepper cheese just plain ole monterey and used a homemade mix for the onion soup mix.
This is a lovely creamy and cheesy soup. I wasn't over the moon with the background taste of the onion soup mix. Next time I think I will use fresh onions and chicken broth. My husband thought it was great. I just used the wand blender and it worked great. Thanks for a very good recipe.
This is yummy! I used half an envelope of onion soup mix & a bouillon cube to start. Also added some chopped carrot. I used the wand blender which worked great. Had Habanero Jack cheese to go with the cheddar.
Very nice soup - DH especially loved it. I made a few changes: chili powder instead of paprika (ran out) and mustard powder for the curry (made curry yesterday, didn't want a repeat of flavor). I added a chopped onion and a handful of chopped carrots. I also wasn't crazy about the onion soup mix-y taste, but on the whole this was a keeper! Oh, I used my handy-dandy wand blender too.
I love broccoli, but the DH doesn't. That is what led me to this soup. YUMMY! Quick, easy, delicious and even has a veggie in it! It is perfect!
This soup was delicious, easy, and quick to make. By pureeing the ingredients with my wand immersion blender I am able to disguise vegetables (cauliflower and onions) that my dear ones would otherwise refuse. The only change I made to this hearty, nutritious soup was to use smoked paprika instead of regular, and since the soup was such a hit, I will continue to make it with that variation. Thank you for submitting this recipe.
Great Soup Rita. We all enjoyed it. I added extra cheese (about 1 cup) and extra seasoning too. Served this with some triscuits. Very good! We will definitely make this again. Thanks!
This was great! We were in the mood for something different, and this definately fit the bill. Sadly we didn't have a blender with us (cooked this in an extended stay hotel) so I just tried my hardest to mash the chunks down a lot. Even without it being supersmooth-we enjoyed it.
My rating is long overdue because I have been making this fantastic soup at least once a fortnight (once every two weeks) throughout this Australian winter. Everybody loves it (and I have served it to at least 20 different people). Here are my changes because I usually feed a crowd and because our Aussie cauliflowers are huge. I use a huge cauliflower and then double the rest of the ingredients, except for the flour (I only use 4-5 tablespoons). That said, I then go overboard with the cheeses and spices. We are cheese and spice fans. I use 250 grams (8 ounces or two cups) each of sharp cheddar and Mersey Valley Peppercorn (we don't have monterey jack in Australia, and no equivalent gouda), and one teaspoon each of paprika and curry. Thanks so much Rita for a recipe that caters for all our taste buds -- from the 16-year-old almost vegetarian to the 96-year-old fussy eater (who is actually the hardest one to feed).