0 (0)

Categories: Soups, Vegetarian

Cheese Soup

Cheese Soup
Los Angeles Times

I began thinking about soups a week or two ago because I had a tooth pulled. Until then, I never realized how much time I spend chewing, but suddenly it was difficult. So I began to look over my old ... Read more

Total time: 15 minutes | Serves 2 to 4
  • 2 tablespoons butter
  • 2 tablespoons minced onion
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup grated sharp Cheddar cheese
  • Salt, if needed

Step 1Place a 3-quart pot over medium-high heat. A 2-quart will do, but the larger pot gives you lots of room to stir. Add the butter and stir until it has melted. Add the onion and stir slowly but constantly until it softens, just for a minute or two. Spear a piece or two and taste if you're in doubt. You don't want to brown the onion, just tenderize it a little.

Step 2Stir in the flour and blend it thoroughly with the butter and onion. Cook, stirring constantly, about 2 or 3 minutes. Slowly add the broth and milk, still stirring constantly, and continue to cook until it is almost to the boiling point. Tiny bubbles will begin to form a ring around the edge of the pot. At this point, stir the grated cheese into the milk and whisk it until it has melted and the soup is very hot. Salt the soup to taste, then serve.

Each of 4 servings:
330 calories; 1,111 mg sodium; 68 mg cholesterol; 22 grams fat; 14 grams carbohydrates; 19 grams protein; 0.34 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Vegetable stock
Robin's salmon bisque
Pit Fire Spicy Chicken Soup
Anarkali Mulligatawny