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Cheese/Pepper Soup

 Cheese/Pepper Soup
Every time we have a church fellowship supper, people ask me to bring this soup. I don't mind making it over and over-it's so easy to prepare! I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through.
12 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/3 cup finely chopped carrots
  • 1/3 cup finely chopped celery
  • 1 cup thinly sliced green onions
  • 2 cups water
  • 1 medium onion, chopped
  • 3/4 cup butter, cubed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 4 cups milk
  • 4 cups chicken broth
  • 1 jar (15 ounces) process cheese sauce
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 tablespoon prepared mustard

Directions

  • Combine carrots, celery and green onion 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 boil.
  • Whisk in onion/flour mixture. Add cheese sauce, cayenne, salt and
  • pepper if desired, and mustard. Slowly stir in vegetables and water
  • they were cooked in. Bring just to a boil; serve immediately. Add
  • cayenne gradually to taste. Yield: 12 servings.