Rating:
FatSecret Members Average Rating
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A cheesy, peppery soup.
Ingredients
Directions
- In a small saucepan over medium-high heat, combine celery, bell pepper and chicken broth. Bring to a boil. Cover, reduce heat and simmer for five minutes. Remove from heat and set aside.
- In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in pepper, salt and cream.
- Bring to a boil, then stir in cheese until melted.
- Stir in reserved vegetables and cooking liquid.
- Heat through and serve.
- Note: if thicker consistency is desired, add one or two egg yolks and simmer an additional 10-20 minutes.
341 members have added this recipe to their cookbook.
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 Reviews
Really good using 2 cups fat free evap milk & low fat extra sharp cheddar.
14 May 15 by member: mrsmax
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Sounds delicious I cant wait to try it not sure if I can yet Im in the induction phase it states you can in moderation you can but as good of ratings that Ive read about the soup I mite go over board, like swimming in it, just joking lol but I saving it for stage 2.
13 Mar 15 by member: syndi55
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This looks SO GOOD; thank you for posting/sharing this recipe. I may add chicken to this!
03 Feb 14 by member: Babe53
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SO Good!! I also sauteed jalapeno w/ the onion ( I like heat) and I like a thinner soup so I used more broth. It turned out yummy!!
30 May 13 by member: gypsylu
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Delicious!! My husband hates the texture of the veggies (onion, peppers and celery) so I threw them in the blender with the broth and added a bag of frozen brocolli that needed to used. Hubby isn't on a low carb diet and he loved it and wants me to make again.
18 Nov 12 by member: Juls63
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great!
21 Sep 12 by member: d4da
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Yes, it is perfect for Atkins--just a little adjusting and it would be great for the 400 calorie fix also. Like the heavy cream could be cut to 1/2 to 1 cup and the rest in skim milk.
Or 1 cup cream and other cup in the broth. Cut the butter in 1/2. add the other peppers and I still have the taste of a decadent soup--Atkins or otherwise. Thanks
31 Oct 11 by member: bonrat
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Wow, this looks good! I'm thinking of adding a few splashes of hot sauce (or some jalapenos like Atriel suggested). I think I would substitute cubanelle (sweet Italian peppers) for the green bell pepper as those tend to be a little bitter when cooked. Nice recipe for the upcoming cold months. Thanks! :)
28 Sep 09 by member: mizski
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This is gourmet, no joke! I made it tonight and it's sooooo good, you can add brocoli florets to it and make it brocoli cheddar soup, yummm. I'm thinking about making this soup for a family dinner we have coming up, it's that good.
15 Apr 08 by member: Tatyushka
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for south beach phase 2 maybe...only in small quantities...the butter and heavy cream are not recommended...
18 Feb 08 by member: veggies yuk
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Nutritional Summary:
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There are 388 calories in 1 serving of Wisconsin Cheese Soup.
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Calorie Breakdown: 85% fat, 6% carbs, 9% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1624 kj
19%
388 kcal
Fat
37.4g
53%
Saturated Fat
23.384g
117%
Monounsaturated Fat
10.592g
Polyunsaturated Fat
1.382g
Carbohydrates
5.53g
2%
Sugar
1.9g
2%
Fibre
0.8g
Protein
9.35g
19%
Salt
0.90g
15%
Cholesterol
126mg
Potassium
189mg
9%
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Calorie Breakdown:
Carbohydrate (6%)
Fat (85%)
Protein (9%)
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*Based on an RDI of 2000 calories
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