Spicy Cheese Soup Recipes

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.

GRILLED CHEESE DIPPERS WITH SPICY TOMATO-CHEESE SOUP

Steps:

• In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.
• Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as "dunkers" with mugs of Spicy Tomato-Cheese Soup.
• Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.
• Serve in mugs with Grilled Cheese Dippers.

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.

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.

SPICY CHEESEBURGER SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne, pepper if desired. Top with bacon just before serving.

SPICY CHEESE CRISPS

Steps:

• In a medium bowl, whisk together all-purpose flour (spooned and leveled), salt, and cayenne pepper. Add finely grated cheddar cheese and softened butter; work with hands until a dough forms.
• Transfer to a sheet of waxed paper. Form into a 1 1/2-inch-diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.
• Preheat oven to 400 degrees. Slice dough into 1/4-inch-thick rounds (discard ends, if desired); arrange 1 inch apart on baking sheets. Bake until edges are golden, 16 to 18 minutes; transfer crisps to a rack to cool.