Savory Cheese Soup Recipe
Savory Cheese Soup Recipe photo by Taste of Home

Savory Cheese Soup Recipe

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This comforting soup from Ann Huseby of Lakeville, Minnesota is a welcome treat on wintry days. It's so satisfying, you might wish there were leftovers!
TOTAL TIME: Prep: 10 min. Cook: 5-3/4 hours
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 5-3/4 hours
MAKES: 2 servings


  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped sweet red pepper
  • 2 teaspoons butter
  • 1/8 to 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • 1 package (3 ounces) cream cheese, cubed
  • 3/4 cup shredded cheddar cheese
  • 1/3 cup beer or additional chicken broth
  • Croutons, crumbled cooked bacon and sliced green onions, optional

Nutritional Facts

One serving: 1-1/2 cups (prepared with reduced-sodium chicken broth, reduced-fat butter, reduced-fat cream cheese and light beer) equals 259 calories, 13 g fat (8 g saturated fat), 39 mg cholesterol, 1118 mg sodium, 14 g carbohydrate, 1 g fiber, 19 g protein.


  1. In a 1-1/2-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
  2. Combine flour and water until smooth; stir into soup. Cover and cook on high for 30 minutes or until thickened.
  3. Stir in the cream cheese, cheddar cheese and beer. Cover and cook on low for 15 minutes or until cheeses are melted. Top with croutons, bacon and green onions if desired. Yield: 2 servings.
Originally published as Savory Cheese Soup in Cooking for 2 Winter 2005, p58

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Reviewed Aug. 28, 2014

"My kids and I thought the flavor of this soup was very good. My husband said it was okay. I would like to try it again with a few changes. I would replace the chicken broth with vegetable broth as I think that would complement the flavors more. I would add in more vegetables or maybe even some cooked pasta to give more substance. Cauliflower would probably go well in this soup. We don't care for pepper so I used garlic powder instead, but in the end that taste was lost in the cream cheese even though I used less cream cheese than called for. The biggest problem I had was that the cream cheese did not want to completely melt although I followed exactly what the instructions said other than doubling the recipe. In the end, there were still small chunks of cream cheese floating in the soup. It tasted good, but did not look very appealing."

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