cheese soup Archives - Life's A Tomato

It was the first cold day of the season, and I was needing something warm my cold bones. Something hearty. And easy. Definitely easy. This smoked sausage nacho soup hit the spot. Cheesy goodness, crisp corn, tomatoes, potatoes and smoked sausage all join in for a spoon after spoon of deliciousness. I didn’t have big expectations for this soup. But yet it more than blew me away. I’d make this again in a heartbeat. It’s a bowl of warming happiness.

Leave It Alone. Well. Maybe.

I wouldn’t change anything about this smoked sausage nacho soup… Except if I wanted it to be a bit spicy. In that case I’d add spicy Rotel. And I’d use Mexican Velveeta. Those would add just a bit of heat. Not much, but a little. But if you make it as written, it’s fantastic. You could always add a bit more hot sauce if you wanted it spicier. Or just serve the hot sauce on the side for everyone to decide how hot theirs should be.

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Also try my celery and cheddar soup.

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5 from 1 vote

Smoked Sausage Nacho Soup

I wouldn't change anything about this smoked sausage nacho soup.

Course Main

Cuisine American

Keyword cheese, soup

Prep Time 5

Cook Time 25

Servings

Calories 588kcal

Author Inspired by a recipe from Spicy Southern Kitchen

Ingredients

1 box Au gratin potatoes
2 cups water
15.25 ounce whole kernel corn drained
10 ounce Rotel diced tomatoes with green chiles
8 ounces smoked sausage sliced thin. Browned in a skillet with a splash of oil if desired.
2 cups whole milk
16 ounces Velveeta cheese cubed
½ teaspoon hot sauce

Instructions

In a Dutch oven or large saucepan, add the Au gratin potatoes and the seasoning packet along with the water, corn and tomatoes. Stir together.
Bring the mixture to a boil then reduce the heat to a simmer. Cover and simmer for 15-18 minutes, stirring often, until the potatoes are just tender. Make sure that the potatoes stay under the liquid the entire cooking time.
Stir in the smoked sausage, milk, Velveeta cheese and hot sauce. .
Cover and let simmer another 5 minutes, stirring often, until the Velveeta has melted.

Notes

Use whole milk for the creamiest soup.

Nutrition

Nutritional values are approximate.

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Four servings? Ok, maybe. You’ll think that before you taste this homemade creamy cheddar soup. After that first taste you’ll be thinking… only one serving! And all mine! So creamy. So rich. And just the right amount of cheesiness! Not so thick that it’s a dip, not so thin that it’s a… uh.. er.. something thin! It’s the perfect lunchtime soup too since it takes nearly no time at all to make!

Warms You To The Bone

Now, this homemade creamy cheddar soup is perfect as it is. But I really like the little sprinkle of cayenne at the end. That little heat offsets the sweetness and creaminess of the soup just perfectly. You can leave it off. Or you can use paprika instead, adding a bit of color.

For the best results, use quality or even homemade chicken stock. I save my chicken trimmings in the freezer and make big batches of stock every few months. It’s worth the extra effort and time and it shows in the final result, like this soup.

I highly recommend that you hand-shred your cheese for this or any other dish. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Get the real stuff.

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Also try my celery and cheddar, creamy pimento cheese and my to-die-for creamy cheese and tomato soups.

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5 from 1 vote

Homemade Creamy Cheddar Soup

Four servings? Ok, maybe. You’ll think that before you taste this creamy cheddar soup. After that first taste you’ll be thinking… only one serving! And all mine!

Course Main

Cuisine American

Keyword cheddar, creamy, soup

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 484kcal

Ingredients

3 tablespoons butter
1 small onion diced
1 medium bell pepper seeded, diced
3 tablespoons all-purpose flour
2 cups chicken stock
1 ½ cups heavy cream
¾ cup sharp cheddar cheese shredded
½ cup green onions sliced, divided
kosher salt to taste
ground black pepper to taste
1 dash cayenne pepper optional

Instructions

Melt butter in a large saucepan over medium heat.
Add the onion and bell pepper and saute for 5-7 minutes or until just starting to soften.
Add the chicken stock and cream. Stir and cook until thickened.
Add the cheese and stir.
Add 1/4 cup of the green onions, salt and pepper to taste, and the cayenne if using. Stir.
Serve garnished with remaining green onions and a dash of cayenne if desired.