Cheese Soup with a Twist Recipe

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Cheese Soup with a Twist Recipe
Cheese Soup with a Twist Recipe photo by Taste of Home
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Cheese Soup with a Twist Recipe

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One of my favorite childhood memories is of my Aunt Claire serving up hearty bowlfuls of her famous cheesy soup. She would pair it with a slice of warm buttered bread for a downhome lunch. It’s become a tradition to include it as part of our family’s Christmas buffet. Rob Feezor, Alexandria, Virginia
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 5 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups reduced-sodium chicken broth
  • 2 cups milk
  • 3 cups cubed process cheese (Velveeta)
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup grated carrots
  • 2 tablespoons sherry, optional
  • Minced fresh parsley

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute the celery, onion and green pepper until tender.
Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon. Yield: 8 servings (2 quarts).
Originally published as Cheese Soup with a Twist in Taste of Home Christmas Annual Annual 2013, p81

Nutritional Facts

1 cup: 292 calories, 21g fat (10g saturated fat), 50mg cholesterol, 1155mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 14g protein.

  • 5 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups reduced-sodium chicken broth
  • 2 cups milk
  • 3 cups cubed process cheese (Velveeta)
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup grated carrots
  • 2 tablespoons sherry, optional
  • Minced fresh parsley
  1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute the celery, onion and green pepper until tender.
  2. Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon. Yield: 8 servings (2 quarts).
Originally published as Cheese Soup with a Twist in Taste of Home Christmas Annual Annual 2013, p81

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Reviews forCheese Soup with a Twist

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MY REVIEW
regulus User ID: 7755322 223871
Reviewed Mar. 31, 2015

"Substitute the pimento-stuffed olives with black olives and use heavy whipping cream instead of milk and you'll have one butt-kicker of a recipe!"

MY REVIEW
tcarver User ID: 5663692 106562
Reviewed Mar. 21, 2014

"Velveta was way to over powering. Olives didn't taste good with the cheese."

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