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    You are in: Home / Recipes / White Cheddar Cheese and Bell Pepper Soup Recipe
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    White Cheddar Cheese and Bell Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Kittencalskitchen's Note:

    You can double this complete recipe, my family likes extreme heat so I sauteed 3 teaspoons dryed chili flakes in with the onions, garlic and peppers, add any amount desired in if you like extra heat, I also added in about 1/4 cup grated Parmesan with the white cheddar.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a large heavy pot over medium-high heat.
    2. 2
      Add in bell peppers, onions and garlic; saute for about 5-6 minutes or until veggies are tender.
    3. 3
      Add in flour and stir for 2 minutes.
    4. 4
      Whisk in broth, milk and whipping cream; stir until slightly thickened, stirring constantly.
    5. 5
      Gradually add in the white cheddar cheese and stir until melted and heated through.
    6. 6
      Season with cayenne pepper or black pepper and salt to taste.
    7. 7
      Ladle into bowl and sprinkle with grated Parmesan cheese.

    Ratings & Reviews:

    • on March 25, 2008

      55

      I had high hopes for this soup. It all worked out well though; this soup is amazing! I used 2 teaspoons of red pepper flakes, a little less than suggested, but that was still a bit much for us. Even so, this soup was really delicious. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for White Cheddar Cheese and Bell Pepper Soup

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 703.6
     
    Calories from Fat 537
    76%
    Total Fat 59.6 g
    91%
    Saturated Fat 37.2 g
    186%
    Cholesterol 192.2 mg
    64%
    Sodium 856.3 mg
    35%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 5.9 g
    23%
    Protein 24.5 g
    49%

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