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Black And White Soup


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  • 2 tablespoons butter - (1/4 stick)
  • 1/2 large red bell pepper cut into
  • matchstick-size pieces
  • 1/2 large yellow bell pepper cut into
  • matchstick-size pieces
  • 1/2 large green bell pepper cut into
  • matchstick-size pieces
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock (or canned low-salt chicken broth)
  • 1 cup whole milk
  • 1 cup whipping cream
  • 8 ounces sharp white cheddar cheese grated
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Black Bean Soup (see recipe)
  • Purchased tomatillo salsa
  • Sour cream


Servings 8


Step 1

For Cheese Soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper.

To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream.

This recipe yields 8 servings.

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