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Cheddar Cheese Soup

  Onion 1 , minced
  Carrot 1 , minced
  Celery stalk 1⁄2 , minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Condensed chicken broth 21 1⁄2 Ounce, undiluted (2 Cans, 10 3/4 Ounces Each)
  Worcestershire sauce 1⁄2 Teaspoon
  Shredded cheddar cheese 8 Ounce (2 Cups)
  Milk/Half and half 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Croutons 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Chopped parsley 1 Tablespoon

Microwave: Combine butter, onion, carrot, and celery in 2 1/2-quart glass bowl.
Cover tightly with Sa-ran Wrap, turning back edge to vent.
Microcook at 100% power 5 minutes, stirring once.
Blend in flour until smooth.
Blend in chicken broth and Worcestershire.
Recover, leaving vent, and microcook at 100% power 5 minutes, stirring once.
Gradually add cheese, stirring until smooth.
Add milk and salt.
Recover and microcook at 70% power 6 minutes, or until steamng hot.
Ladle into soup bowls and top with croutons and chopped parsley.
Conventional: Saute onion, carrot, and celery in butter in large saucepan.
Stir in flour until smooth.
Gradually add chicken broth and Worcestershire sauce.
Heat to simmering.
Cover and simmer 10 minutes, or until vegetables are tender.
Stir in cheese until melted.
Add milk and heat.
Season with salt.
Ladle into soup bowls and top with croutons and chopped parsley.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1936 Calories from Fat 1226

% Daily Value*

Total Fat 138 g211.6%

Saturated Fat 84.2 g421.1%

Trans Fat 0 g

Cholesterol 428.6 mg142.9%

Sodium 6919.5 mg288.3%

Total Carbohydrates 90 g30%

Dietary Fiber 6.8 g27.3%

Sugars 33.6 g

Protein 75 g150.5%

Vitamin A 330.8% Vitamin C 57.7%

Calcium 211.8% Iron 24.4%

*Based on a 2000 Calorie diet

Cheddar Cheese Soup Recipe