CHEESE PEPPER SOUP
Every time we have a church fellowship supper, people ask me to bring this soup. -Gay Nell Nicholas, Henderson, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.
Nutrition Facts : Calories 306 calories, Fat 22g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
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Nicki Nick
[email protected]Meh, this soup was just okay. I found it to be a bit bland and the texture was a little too thick for my liking.
Sajid Albaloshi
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The flavors are so well-balanced and the soup is so creamy and comforting. I'll definitely be making this again.
Ata
[email protected]I've made this soup several times now and it's always a favorite. It's easy to make and always turns out delicious.
Charity Ross
[email protected]This soup is amazing! I love the combination of cheese and pepper. It's the perfect comfort food for a cold winter day.
Denis MTS
[email protected]I made this soup last night and it was a hit with my family! The flavors are rich and creamy, and the cheese and pepper give it a nice kick. I would definitely recommend this recipe to anyone looking for a comforting and delicious soup.