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Catholic Recipe: Cheddar Cheese Soup


  • 2 Tablespoons minced onion
  • 2 Tablespoons butter or margarine
  • 2 Tablespoons quick-cooking tapioca
  • 1-1/4 teaspoons salt
  • 1/8 teaspoon pepper
  • 4 cups milk
  • 1/2 cup grated sharp Cheddar cheese
  • 2 Tablespoons chopped parsley


Serves: 4-6

Prep Time: 30 minutes

Difficulty: •

Cost: $$$$

For Ages:11+



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Serve this cheese and onion soup as an appetizer or first course.


Cook onion in butter until tender. Add quick-cooking tapioca, salt, pepper, and milk. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; add cheese and parsley; stir until cheese is melted. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965