Just Cheese Soup Recipe - Allrecipes.com
Just Cheese Soup Recipe
  • READY IN 30 mins

Just Cheese Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 (1 cup) servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Melt butter in a large pot over medium heat. Add the onion and carrot, and cook, stirring frequently until tender. Whisk in the flour and cornstarch, and cook for about a minute stirring constantly. Gradually whisk in the chicken stock and milk so that no lumps form.
  2. Cook over medium heat, stirring constantly until the mixture is starting to thicken, 10 to 15 minutes. Remove from heat. Stir in the baking powder, and shredded cheese, and season with salt and pepper. Garnish with parsley before serving.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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.

 

17 Ratings

Oct 23, 2006

This soup is simple to make and kids love the simple taste of just good cheese.

 
May 19, 2006

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!

 
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.

 
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!

 
Aug 13, 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!

 
Apr 15, 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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Nutrition

  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 412 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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