East Coast Cheese Soup Recipe

East Coast Cheese Soup Recipe
East Coast Cheese Soup Recipe photo by Taste of Home
Publisher Photo

East Coast Cheese Soup Recipe

Be the first to add a review
Publisher Photo
This creative twist on a cheesy soup incorporates fresh vegetables for a unique combination of flavors. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 3 quarts 2% milk
  • 1-1/3 cups reduced-sodium chicken broth
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1-1/2 cups shredded cheddar cheese

Directions

In a Dutch oven, saute the carrots, celery, onion and green pepper in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheeses until melted. Yield: 12 servings (3 quarts).
Originally published as East Coast Cheese Soup in Country Woman Christmas Annual 2010, p23

Nutritional Facts

1 cup: 349 calories, 21g fat (14g saturated fat), 68mg cholesterol, 783mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 16g protein.

  • 4 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 3 quarts 2% milk
  • 1-1/3 cups reduced-sodium chicken broth
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1-1/2 cups shredded cheddar cheese
  1. In a Dutch oven, saute the carrots, celery, onion and green pepper in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheeses until melted. Yield: 12 servings (3 quarts).
Originally published as East Coast Cheese Soup in Country Woman Christmas Annual 2010, p23

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEast Coast Cheese Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review