Reviewed: Jan. 14, 2012

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!

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Reviewer:

nicole t.

Reviewed: Jan. 16, 2011

This was a great soup!! I made a few changes. I added a tablespoon flour to the grated cheese, increased the cheese to 4 cups and did a sharp cheddar & medium cheddar mix. I also used half & half instead of milk.

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Reviewer:

Fernie1208

Reviewed: May 23, 2010

okay not great kids did not like it at all, more of grow up taste, i really was not overwheled with it either. it just okay

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Reviewer:

shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

Reviewed: Dec. 10, 2009

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.

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Reviewer:

Chris

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: Greenfield, Indiana, USA

Reviewed: Aug. 12, 2009

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!

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Reviewer:

J VanDam

Cooking Level: Intermediate

Home Town: Seymour, Connecticut, USA

Living In: Missoula, Montana, USA

Reviewed: Apr. 14, 2009

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..

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Reviewer:

BAWILLIS66

Cooking Level: Expert

Reviewed: Jan. 31, 2009

It tasted like onions and flour.

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Reviewer:

Jiggidy Jen

Reviewed: Dec. 16, 2008

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.

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Reviewer:

Ambrosia

Cooking Level: Intermediate

Home Town: Ramona, California, USA

Living In: Oakland, California, USA

Reviewed: Aug. 11, 2008

I LOVE cheese. This soup is so perfect, I could cry. I have been looking for a recipe that uses cheddar forever! This is a keeper. Great with bread.

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Reviewer:

CheezWhiz

Reviewed: Nov. 20, 2006

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.

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