Cheese/Pepper Soup
Ingredients
- 1/3 cup finely chopped carrots ⓘ
- 1/3 cup finely chopped celery ⓘ
- 1 cup thinly sliced green onions ⓘ
- 2 cups water ⓘ
- 1 medium onion, chopped ⓘ
- 3/4 cup butter, cubed ⓘ
- 1 cup plus 2 tablespoons all-purpose flour ⓘ
- 4 cups milk ⓘ
- 4 cups chicken broth ⓘ
- 1 jar (15 ounces) process cheese sauce ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
- Salt and pepper to taste ⓘ
- 1 tablespoon prepared mustard ⓘ
Instructions
- Combine carrots, celery and green onion in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to boil. Whisk in onion/flour mixture. Add cheese sauce, cayenne, salt and pepper if desired, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately. Add cayenne gradually to taste.
Nutrition & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).