Best Spicy Cheese Soup Recipes

SPICY MAC AND CHEESE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
• Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
• Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

BIG GAME SPICY BEER CHEESE SOUP

Steps:

• Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
• Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
• Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
• Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
• Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
• Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
• Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.

SPICY SOUTHWEST CORN-CHEESE SOUP

Steps:

• Cook and stir corn and garlic in butter in large saucepan on medium-high heat until garlic is tender. Reduce heat to medium.
• Add all remaining ingredients except chips; cook until VELVEETA is completely melted and soup is heated through, stirring occasionally.
• Serve topped with the crushed chips.

SPICY MUSHROOM SOUP WITH EGG, BREAD, AND CHEESE

Steps:

• Heat the olive oil in a wide flameproof casserole over medium heat. Add the garlic and sauté until browned, about 3 minutes. Add the red pepper and the mushrooms, then the thyme leaves. Stir well and season with salt and pepper. Cook for 5 minutes. Add the tomatoes, taste and adjust the seasoning, and cook for an additional 5 minutes. Add the stock, raise the heat to high, bring to a boil, then lower the heat and simmer for 20 minutes. Place a slice of bread in each of 4 bowls. Break the eggs carefully into the bowls on top of the bread, then top each egg with 1 tablespoon Parmigiano. Carefully ladle the hot soup over the egg and crouton and serve.

SPICY SOUTHWEST CORN CHEESE SOUP

Steps:

• Cook and stir corn and garlic in butter in a large saucepan on medium low heat till tender.
• Stir in remaining ingredients; cook until Velveeta is melted and soup is heated through. Top each serving with crushed tortilla chips if desired.

SPICY WHITE CHEDDAR BEER CHEESE SOUP RECIPE - (3.7/5)

Steps:

• In a deep pot over medium heat, melt the butter. Add celery, carrot, onion, garlic, and jalapeño. Cook until veggies become very tender, about 20 minutes. Add flour, and stir continuously to avoid browning. Let the veggies and flour cook for a few minutes, as this will alleviate the "flour" taste from occurring in the soup. The consistency of the veggies and flour together should feel similar to a vegetable "paste" as you stir it. Slowly add the beer, while still stirring continuously. Then, slowly whisk in the chicken stock. Add the bay leaf, black peppercorns, caraway seeds, and fresh thyme. Simmer for 30 minutes. Add the room temperature milk and half and half, then stir to blend everything together, and bring to a quick boil. As soon as the soup starts to boil, immediately turn the heat back down to a simmer, and allow it to simmer for another ten minutes. Whisk in cheese, and check to be sure consistency is to your liking. Add more stock if it seems too thick. Strain entire contents into another large pot, and add salt and pepper to taste. Serve in a bread bowls.

POTATO LEEK SOUP WITH SPICY SAUSAGE & CHEESE

Steps:

• Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
• Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
• Add the meat, cooking, but not browning. Then add the rest of the butter.
• Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
• Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
• In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
• Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
• To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
• Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!

SPICY SOUTHWEST CORN CHEESE SOUP

Steps:

• Cook and stir corn and garlic in butter in large saucepan till tender. Stir in rest of ingredients. Stir till velveeta is melted and soup is heated. Top with crushed tortilla chips.

SPICY RED LENTIL SOUP WITH CHEESE CHAPATIS

Steps:

• Heat the oil in a large pan. Cook the onion and cumin seeds for 5 mins until the onion is softened and golden. Stir in the curry paste, lentils and stock, bring to the boil, then simmer for 30 mins until very tender. Leave the soup textured or, if you prefer, whizz to a smooth purée in a blender.
• Meanwhile, spread 2 chapatis with the mango chutney, sprinkle over the cheese and spring onions, then top with the remaining chapatis. Cook in a large non-stick frying pan, one sandwich at a time, for 3-4 mins on each side until golden brown and melting inside. Cut each sandwich into wedges.
• Stir the lemon juice into the soup, ladle into 4 bowls and serve with a couple of the cheesy chapati wedges on the side.

SPICY SOUP WITH CHEESE MOONS

Steps:

• Season your favorite tomato soup with red pepper flakes and warm through. Cut several slices each of white bread and cheddar cheese into moon shapes. Top the bread with the cheese and broil until bubbly. Serve with the soup.

SPICY CHEESE SOUP

Steps:

• nstructions In a large soup pot, melt butter over medium heat. Add the flour and slurry until combined. You may need to turn the heat down so it doesn't burn. (NOT THAT I BURNED IT.) Add the cream cheese and stir until it begins to melt and combine with the butter/flour mixture. Pour in your milk and stir until all the ingredients begin to combine and the cream cheese is melted and incorporated. It doesn't need to be perfectly smooth, but once the mixture feels combined and not too clumpy, add in your mashed potatoes and stir. Add in the Tabasco, half of the bacon and half the diced jalapeno, reserving the rest for topping. Turn the heat down to low or a low medium. Keep on the stove until heated through. You may want to add more milk as it will thicken through time because of the butter/flour mixture. I added maybe 1/2 cup more after letting it warm for 20 or so minutes. Serve when heated through, topped with cheese, green onion, and bacon. Drizzle with more Tabasco and jalapeno if you like the kick!

SPICY TOMATO-CHEESE SOUP (SANDRA LEE)

Steps:

• Combine all ingredients in a medium saucepan.
• Heat over medium heat, stirring occasionally.

SPICY GRILLED CHEESE & TOMATO SOUP COMBO

Steps:

• Fill bread slices with Singles and pepper Jack cheese. Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.
• Serve with soup.

SPICY CHEESE SOUP

Steps:

• Combine all ingredients, heat until hot and bubbly!
• You may also cook this in a crock pot; on high for 3 hours or low for 5-8 hours.
• You can vary the cooking times to your liking, since all you have to do is heat everything.