Hot Cheese Soup Recipe


Difficulty LevelMediumHealth IndexJust Enjoy
VegetarianMain Ingredient


 Butter2 Tablespoon
 Minced onion1⁄4 Cup (4 tbs)
 Finely chopped carrots1⁄4 Cup (4 tbs)
 Finely chopped celery1⁄4 Cup (4 tbs)
 Finely chopped red sweet pepper/Green sweet pepper1⁄4 Cup (4 tbs)
 Minced green chilies2 Tablespoon
 Whole wheat flour1⁄4 Cup (4 tbs)
 Stock/Stock and wine5 Cup (80 tbs)
 Sesame tahini/Sesame butter1⁄2 Cup (8 tbs)
 Cheddar cheese/Soft cheese1⁄2 Pound, grated (About 2 Cups)
 Milk powder6 Tablespoon (0.5 Cup Instant)
 Salt1 Teaspoon
 Toasted sunflower seeds1 1⁄4 Cup (20 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2900 Calories from Fat 1850

% Daily Value*

Total Fat 215 g330.8%

Saturated Fat 82 g410%

Trans Fat 0 g

Cholesterol 340.4 mg

Sodium 5365.9 mg223.6%

Total Carbohydrates 123 g41.1%

Dietary Fiber 17.3 g69.4%

Sugars 16.3 g

Protein 130 g259.6%

Vitamin A 185.8% Vitamin C 148.4%

Calcium 218.6% Iron 69%

*Based on a 2000 Calorie diet


Melt the butter in a large soup pot; saute the onion, carrots, celery, green pepper, and hot pepper until all the vegetables are soft, but not brown.
Stir in the whole wheat flour and heat for 1 minute; add the stock and bring the mixture to a boil.
Use a whisk to blend in the tahini (which will look curdled). Lower the heat and simmer for five minutes.
Add the cheese by handfuls, whisking until each, one has melted completely. Carefully whisk in the milk powder (or use a blender to buzz it with 1 cup of the soup).
Add the salt, and just before serving stir in the sunflower seeds.