Time 25m Yield 4 servings. Number Of Ingredients 13 Steps:
In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.
Time 8h15m Yield 8 servings. Number Of Ingredients 14 Steps:
In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.
Time 1h5m Yield about 1 1/2 quarts (about 4 servings) Number Of Ingredients 15 Steps:
Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes. Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft. Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Time 30m Yield 6 servings Number Of Ingredients 13 Steps:
Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
Yield 6 Number Of Ingredients 6 Steps:
In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Time 40m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Melt 4 tablespoons of Butter in a large pot over medium heat. Add Garlic power, onions, celery and carrots. Cook over medium heat about 8 minutes, or until vegetables are semi-soft. Add Red Pepper and cook another 2-3 minutes. Add chicken broth, stir, place lid on pot and lower heat to low. Meanwhile, melt 4 tablespoons of butter in a large pot over medium heat. Add flour and stir constantly. Once it is a pasty substance, add milk SLOWLY! Once the milk is incorporated and it looks like a thick gravy, add cream cheese; remove from heat. Remove the lid from the broth and veggie mixture and remove a ladle at a time of the soup and add to the cream cheese mixture, (totaling about 4 ladles). Once the cream cheese mixture has been tempered, add it back into the soup and combine. Add the cheddar and stir until all cheese is melted.
More about “quick savory cheese soup recipes”
Time 7h5m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
In slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.
