Cheddar Cheese Soup

13 ingredients
9 steps

Ingredients

  • 1 14 cups sharp cheddar cheese, shredded
  • 4 tablespoons all-purpose flour, divided
  • 2 tablespoons unsalted butter
  • 12 cup celery, finely chopped
  • 14 cup green bell pepper, finely chopped
  • 2 tablespoons onions, finely chopped
  • 1 12 cups milk
  • 1 12 cups chicken broth
  • 34 cup tomatoes, seeded and chopped
  • 14 teaspoon kosher salt
  • 18 teaspoon black pepper, to taste
  • splashes hot sauce (I use Frank's) (optional)
  • seasoned croutons (optional)

Directions

  1. 1
    On a piece of waxed paper toss cheese with 1 Tablespoon flour- set aside.
  2. 2
    In a large saucepan melt the butter; add the celery, bell pepper and onion.
  3. 3
    Cook and stir over medium low heat till tender- about 5 minutes.
  4. 4
    Stir into pan remaining 3 Tablespoons flour.
  5. 5
    Add milk and broth to pan.
  6. 6
    Cook and stir until boiling; boil and stir 1 minute longer, reduce heat.
  7. 7
    Stir in tomatoes, salt, black pepper and reserved cheese/ flour mixture.
  8. 8
    Cook until cheese melts and soup is hot, 1- 2 minutes.
  9. 9
    Serve and top with any options.

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