CAYENNE PEPPER CHEESE SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cayenne Pepper Cheese Soup image

This is easy to make and so good. If you don't like spicey food, reduce the cayenne to just a dash or leave it out altogether.

Provided by morelhunter

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1 cup thinly sliced green onion
2 cups water
1 medium onion, chopped
3/4 cup butter
1 cup flour, plus
2 tablespoons flour
4 cups milk
4 cups chicken broth
1 (15 1/2 ounce) jar salsa con queso (tostitos restaurant style cheese dip)
1/8 teaspoon cayenne pepper, to taste
salt and pepper
1 tablespoon prepared mustard

Steps:

  • In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
  • In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
  • In a large dutch oven, bring milk and broth to a boil.
  • Whisk in onion/flour mixture.
  • Add cheese dip, cayenne pepper, salt, pepper and mustard.
  • Slowly stir in carrots, celery, green onions and cooking liquid.
  • Bring to a boil, serve immediately.

There are no comments yet!