Recipe by SLISZJK
"This is a cheese soup recipe that is just cheese, no potatoes or broccoli, lightly flavored with carrots and onions. It's appealing to kids as it is, or, as my dad sometimes did, you can just leave all the vegetables out to make kids happy."
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finely chopped onion
shredded Cheddar cheese
salt and pepper to taste
chopped fresh parsley for garnish
This soup is delicious. I followed the recipe exactly except I pureed the carrots and onions in the blender with some of the broth mixture after they were cooked to make the soup perfectly smooth. The only thing I would change next time is to use sharp cheddar.
I followed the recipe to a T and I just wasn't that impressed. It was edible but way too many onions - I would call this recipe cheese and onion soup.
This soup is simple to make and kids love the simple taste of just good cheese.
Yummy, tasted just like the cheese soup that was served at a restaurant I worked at years ago. I used a more expensive yellow sharp cheddar. Thank you for this recipe!
If You Dont Like Processed Cheese 'Food' Try This!! I made it last night and it was really good and filling. Perfect base to add you favorite ingredients to. This is the only way I have ever been able to pull off Cheese soup. Considering the bizzare changes I made to accomidate what I had availible (broth and veggies) I was surprized that it came out perfect, without any clumps or weird consistency. I started out with precooked veggies, so I just added them to the roux and it was fine! This is easy and friendly as well.
I halfed the recipe and also pureed the soup before adding the cheese. It was good. I used it to mix half and half with tomato soup in a bowl for a recipe/idea I saw in Rachael Ray's magazine. It was very good with the tomato soup and some homemade coutons (cubes of bread fried in butter). I chose this recipe because it didn't call for a Velveeta-type cheese. I don't keep that on hand!
I just made this for my family and even my 4 year old son LOVED it. I did make a few changes right out of the gate though, like using half and half instead of milk. I used 4 cups of shredded mild cheddar cheese instead of 3. Added 2 teaspoons of Worcestershire sauce to the veggie mixture. Skipped the baking powder altogether. Also, I added 1/2 cup chopped celery ... mmmmm! Love it!
I would give this 6 stars if I could. Don't pay any attention to Jiggy's review. This is by far the BEST cheese soup I have ever had. Thank you for sharing..
* Percent Daily Values are based on a 2,000 calorie diet.
Just Cheese Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 333
** Calories from Fat: 225
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