Comida Kraft
Recipe Box

Cheddar Cheese Soup

Cheddar Cheese Soup is rated 3.8157894736842106 out of 5 by 38.
Prep Time
10
min.
Total Time
25
min.
Servings

8 servings, about 1 cup soup each

Let a bowl of this creamy cheese soup, flavored with a bit of onion, nutmeg and Dijon mustard, warm you up on a brisk day.

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What You Need

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Make It

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  • Cook and stir onion in margarine in large saucepan on medium-high heat until tender.
  • Add flour, mustard, pepper and nutmeg; stir until well blended. Gradually stir in broth. Add milk; mix well. Bring to boil; cook until thickened, stirring constantly. Remove from heat.
  • Stir in cheese until completely melted. Serve hot with crackers.

Size Wise

Savor every spoonful of this indulgent soup. One serving goes a long way on flavor.

Creative Leftovers

Reheat leftover soup and pour over cooked broccoli, cauliflower or baked potatoes for a delicious topping.

Special Extra

Reserve 1/2 cup of the Cheddar cheese and use as a garnish for the soup.

Servings

  • 8 servings, about 1 cup soup each

Nutritional Information

Serving Size 8 servings, about 1 cup soup each
AMOUNT PER SERVING
Calories 420
Total fat 28g
Saturated fat 14g
Cholesterol 60mg
Sodium 1120mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 4g
Protein 18g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 45 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Made this for my boyfriend with a stomach ache as a variation of "Cheese and crackers" and omitted... Made this for my boyfriend with a stomach ache as a variation of "Cheese and crackers" and omitted the pepper. It's a HUGE recipe, so I made baked potatoes the next day and put it on that, and I STILL have leftovers. Will probably make a half portion next time. Either way it was great and kept well. As a response to Jill, is it possible you used skim milk or added the chicken broth and milk too fast?
Date published: 2009-02-26
Rated 4 out of 5 by from This recipe was very good initially, however it didn't reheat well. This recipe was very good initially, however it didn't reheat well. It came out curdled when I reheated it. I tried reheating it on the stove and in the microwave, both with the same results, It's worth making if you plan on eating it all at one sitting. Also, I would replace the mustard with Worcestershire sauce.
Date published: 2002-10-13
Rated 1 out of 5 by from The ingredients for this soup all smelled wonderfully, however it did not turn out at all. The ingredients for this soup all smelled wonderfully, however it did not turn out at all. The cheese never blended with the milk and chicken broth and just separated. Maybe the milk and broth were not hot enough. Any suggestions! Would love to try again if problem can be corrected.
Date published: 2003-12-06
Rated 5 out of 5 by from With a few changes, this soup is excellent. With a few changes, this soup is excellent. I used cream instead of milk and added thinly sliced potatoes and bacon. Let the soup boil long enough for the potatoes to cook. After stirring in the cheese, add a little more broth or stock to thin it out. So good!!!
Date published: 2006-01-11
Rated 3 out of 5 by from This was definitely not our favorite, but it filled us up for the night. This was definitely not our favorite, but it filled us up for the night. Used items we had on hand, I added broccoli and extra cheese. I agree with previous comments about the milk and cheese seperating instead of blending, not sure what the trouble was.
Date published: 2007-01-08
Rated 2 out of 5 by from This did not turn out as well as I hoped for, it tasted good, but the cheese did not melt very well,... This did not turn out as well as I hoped for, it tasted good, but the cheese did not melt very well, and it was way runny. I am afraid of what it will look like once i reheat it. I also added broccoli to it.
Date published: 2008-07-21
Rated 3 out of 5 by from This was good on the first day, I didn't have problems with the cheese not melting but the next day... This was good on the first day, I didn't have problems with the cheese not melting but the next day it did separate. It tasted OK but definitely not as good as the first day.
Date published: 2008-12-22
Rated 5 out of 5 by from Soup was a breeze to make. Soup was a breeze to make. Took about 30 minutes. After completion, took a spoon to taste it and didn't want to put the spoon down. Yummy!
Date published: 2005-02-23
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