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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here in LA we aren't known for cold days or nights but this fits the nice warm comfort food feeling nicely. For me, the sharper the cheese the better. Ingredients:
1 1/4 cups sharp cheddar cheese, shredded |
4 tablespoons all-purpose flour, divided |
2 tablespoons unsalted butter |
1/2 cup celery, finely chopped |
1/4 cup green bell pepper, finely chopped |
2 tablespoons onions, finely chopped |
1 1/2 cups milk |
1 1/2 cups chicken broth |
3/4 cup tomato, seeded and chopped |
1/4 teaspoon kosher salt |
1/8 teaspoon black pepper, to taste |
splashes hot sauce (i use frank's) (optional) |
seasoned croutons (optional) |
Directions:
1. On a piece of waxed paper toss cheese with 1 Tablespoon flour- set aside.
2. In a large saucepan melt the butter; add the celery, bell pepper and onion.
3. Cook and stir over medium low heat till tender- about 5 minutes.
4. Stir into pan remaining 3 Tablespoons flour.
5. Add milk and broth to pan.
6. Cook and stir until boiling; boil and stir 1 minute longer, reduce heat.
7. Stir in tomatoes, salt, black pepper and reserved cheese/ flour mixture.
8. Cook until cheese melts and soup is hot, 1- 2 minutes.
9. Serve and top with any options.
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