Cream Of Cheddar Soup Rachael Ray Recipes

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CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

A quick, creamy, hearty soup.

Provided by Marge

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Yield 5

Number Of Ingredients 8

2 cups chicken broth
2 ½ cups fresh broccoli
¼ cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
  • In a separate bowl, slowly add milk to flour, and mix until well blended.
  • Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 9.1 g, Cholesterol 27.6 mg, Fat 9.2 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 5.6 g, Sodium 480.6 mg, Sugar 3.8 g

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

This creamy cheese soup is delicious on a cold winter day!

Provided by Maureen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 6

Number Of Ingredients 6

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

Steps:

  • In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  • Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  • In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  • With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g

CREAM OF CHEDDAR SOUP - RACHAEL RAY



Cream of Cheddar Soup - Rachael Ray image

Make and share this Cream of Cheddar Soup - Rachael Ray recipe from Food.com.

Provided by smiles4u

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 large yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon hot red pepper flakes, crushed
salt and pepper
1 tablespoon ground cumin
2 tablespoons flour
1 quart chicken stock
1 cup heavy cream
4 cups aged cheddar cheese, grated

Steps:

  • Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes.
  • Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes.
  • Turn off heat. While whisking add the grated cheese in 3 additions.
  • Serve soup immediately.

CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH



Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield s: 4 servings

Number Of Ingredients 20

3 tablespoons EVOO
1 large celeriac (celery root), 1 1/4 pounds, peeled and chopped
2 parsnips, peeled and chopped
1 Idaho potato, peeled and chopped
1 onion, chopped
Kosher salt and freshly ground pepper
1 bay leaf
2 tablespoons chopped fresh thyme
3 large Gala or other crispy, sweet apples, 2 peeled and chopped, 1 sliced
1/2 lemon, juiced
1/2 cup Calvados apple liquor or 1/2 cup Sauterne (citrusy) wine
4 cups chicken stock, homemade or store-bought
1 cup heavy cream or creme fraiche
1 stick butter, softened
8 slices, 1/2-inch thick, good quality white bread
1/2 cup apple butter
1/3 cup honey
1/4 cup grainy Dijon mustard
3/4 pound super sharp white Cheddar, sliced
12 slices good quality smoky bacon

Steps:

  • For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
  • Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
  • To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.

SMOKED CHEDDAR QUESADILLAS WITH YELLOW TOMATO SALSA AND CILANTRO LIME SOUR CREAM



Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 quesadillas and fixin's

Number Of Ingredients 15

3 yellow tomatoes, seeded and chopped
1/4 medium red onion, finely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh mint leaves, a handful
1 tablespoon chopped fresh cilantro leaves, a palm full
Coarse salt
2 cups sour cream or reduced fat sour cream
1 lime, juiced and zested
1/4 cup cilantro leaves, 2 handfuls
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 cup frozen corn kernels
Coarse salt and black pepper
1/2 pound smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)
1/2 pound jalapeno pepper Jack cheese
4 (12-inch) flour tortillas

Steps:

  • Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
  • Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

CHEDDAR SOUP WITH CRISPY TORTILLA CRUNCH



Cheddar Soup with Crispy Tortilla Crunch image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 14

3 tablespoons butter
1 medium onion, finely chopped
2 to 3 cloves garlic, finely chopped
1 jalapeno, seeded and chopped
1/2 red bell pepper, seeded and very thinly sliced
3 tablespoons all-purpose flour
6 cups chicken stock
2 cups cream
6 cups grated good quality Cheddar
Salt and pepper
1 tablespoon chili powder, a palm full
1 1/2 teaspoons ground cumin, 1/2 a palm full
4 cups lightly crushed tortilla chips, blue or yellow corn
2 cups store bought chunky style salsa, any brand or variety

Steps:

  • In a medium soup pot, melt butter. Add onions and cook 5 minutes. Add the garlic and peppers and cook 2 to 3 minutes more. Add flour and cook 1 minute. Whisk in stock slowly and stir in cream. Bring soup to a bubble and reduce heat to simmer. Stir in cheese and season the soup with salt, pepper, chili powder and cumin. Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.

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