Cheddar Cheese Soup

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This soup is really good. Next time I will make a double batch and freeze half. I used 1/3 cup whole wheat flour instead of 1/2 cup of all-purpose, and 2 carrots instead of the peppers. The best part is the fact that I made it on a weeknight yet it tasted like it had simmered all day. Very rich and comforting. Perfect for a cold rainy night! Served in a bread bowl with a green salad on the side.

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I never post comments, but I just had to. I have been trying different soup recipes to find a perfect cheese soup recipe, and this is the winner. This soup is amazing! I made a few adjustments...I used about 1/4 c. of flour instead of the 1/2 cup it calls for. Also, I added 12 oz Sam Adams, and 2 cups half-and-half (in place of the whole milk and heavy cream. I also substituted carrots and celery for the peppers. My husband doesn't like the texture of onions and celery, so I grated them with a cheese grater until they were "mush". I seasoned with cayenne and paprika. I also added 12 oz.Sharp Cheddar (Tillamook and 8 oz. Havarti cheese....heaven. It was very thick, but we prefer it that way. I served it with pumpernickel croutons and thickly sliced sour dough for dipping.

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All hands up, this is the best cheese soup recipe I have ever used. I have been searching for forever to find a cheddar and broccoli soup recipe that ends up creamy, and not seperated.

Past experience has taught me to be wary of cheese soup recipes, so I halved the batch. I love peppers, onions, and garlic, so I left all those in there; could have added some carrot too, or roasted red pepper mix. I used 2% milk cause that is what I had on hand, but next time I will use the heavy cream -- just adds more depth of flavor and masks that flour taste much better. I didn't even have to add salt or pepper to this dish. It was excellent as it was, but I can't wait to try it with sour cream and bacon, or in a bread bowl!

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Delish ; I varied the recipe, but used this as a base. Used carrots , celery garlic powder, no onion. Cheddar and dill! And instead of macaroni, Quinoa, to get more protein, and have this soup as a meal.Roasted red pepper would have gone well, too.

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Very good!! I made this recipe to use up leftover ingredients I had from Christmas dinner...so, only had red pepper (no green, 1% milk and half and half instead of whole milk and cream. Plus, only had 3 cups of cheddar so added 1 cup of Monterrey Jack and about 1/4 cup of Pecorino. This was really great, even without the optional toppings.

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First time making cheese soup. WOW - by itself it's just fantastic! You can easily make this your own! Take out the peppers and make broccoli cheese soup. Put some potato and bacon in it and a tad of sour cream for a zesty cheesy potato soup. Pure genius and simple....Bravo!

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Delicious! My whole family enjoyed this soup and wants me to make it at least 1 per month!

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This is a wonderful soup. We substituted half of the Cheddar cheese with Pepper Jack and it gives a wonderful little hidden bite.

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This is a great soup and is so versatile! Not only is it a great soup that everyone raves about, but it is sooo quick to make. It took no time at all and was delicious! You could use it for other recipes and even in other soups. We added it to the top of a loaded bake potatoe chowder as an extra cheese layer and it was amazing. It has been tried as a topper on chili, and as someone said before-over chicken. I thought Cheddar Soup would take way longer than this. Thanks Emeril!

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I loved it. Made it exactly as instructed. I think you could even it use it to top a chicken dish. It is like a creamy gravy but very very very yummy: Bravo Emeril