CHEESESTEAK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
- Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
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Godfred Amoasi
[email protected]This soup is the perfect comfort food for a cold winter day.
Ejaj ejaj
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much broth.
Darla Skyler
[email protected]This soup was a bit too salty for my taste, but I was able to fix it by adding a little bit of sugar.
Shoeal Servent
[email protected]This soup is definitely a keeper! I will be making it again and again.
Teja Raju
[email protected]I used leftover steak to make this soup and it was amazing! The soup was so flavorful and hearty.
Parven Aktir
[email protected]I made this soup in my slow cooker and it turned out perfectly. It was so easy to make and it was delicious!
SKULLY-THE GAMER
[email protected]I'm not a fan of bell peppers, so I omitted them from the recipe. The soup still turned out great!
Christopher R. Harding
[email protected]This soup was a bit too rich for my taste, but my husband loved it. He said it was the best cheesesteak soup he's ever had.
Domingo Pinon
[email protected]I followed the recipe exactly and the soup turned out great! I would definitely recommend this recipe to anyone who loves cheesesteaks.
Saymon Khan
[email protected]This soup was just okay. I found it to be a bit bland and the beef was a little tough.
Alima Begum
[email protected]I'm not a fan of cheesesteaks, but this soup was surprisingly good! The flavors were well-balanced and the soup was very filling.
Rifan v
[email protected]This soup was easy to make and turned out great! I used a rotisserie chicken instead of beef and it was still delicious.
the fluffy cat
[email protected]I made this soup for a party and it was a huge success! Everyone loved it. The soup was creamy and cheesy, and the beef was cooked perfectly.
Mr GULHASSAN
[email protected]This cheesesteak soup was a hit with my family! The flavors were rich and cheesy, and the beef was tender and flavorful. I will definitely be making this again.