Cheese Soup with Jalapeo Pesto
Indulge in the rich, velvety goodness of Cheese Soup with Jalapeño Pesto, a comforting bowl of creamy decadence brightened by a zesty, herbaceous twist. This recipe combines the bold flavors of sharp cheddar and Gruyère cheeses with a silky base of milk and broth, creating a luscious soup that's both hearty and satisfying. The magic lies in the jalapeño pesto—a vibrant blend of fresh basil, cilantro, toasted pine nuts, Parmesan, and just the right kick of heat from jalapeños—to perfectly complement the creamy base. Ready in under an hour, this show-stopping dish is perfect for impressing guests at a dinner party or cozying up on chilly evenings. Garnish with extra shredded cheese or toasted pine nuts for a touch of elegance, and let each spoonful transport your taste buds to gourmet heaven.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 2 cups Chicken or vegetable broth
- 2 cups Sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 Jalapeños (seeded and roughly chopped)
- 0.5 cups Fresh basil leaves
- 0.25 cups Fresh cilantro leaves
- 2 tablespoons Pine nuts (toasted)
- 1 Garlic clove
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Parmesan cheese (grated)
- 1 teaspoon Lemon juice
Instructions
In a large pot, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk and broth, whisking thoroughly to avoid lumps.
Simmer the mixture over medium heat until it thickens slightly, about 5-7 minutes.
Reduce the heat to low and slowly stir in the shredded cheddar and Gruyère cheeses, allowing them to melt completely.
Season the soup with salt and ground black pepper. Keep warm on low heat.
To make the jalapeño pesto, combine the jalapeños, basil leaves, cilantro leaves, toasted pine nuts, garlic, olive oil, Parmesan cheese, and lemon juice in a food processor or blender.
Pulse the mixture until smooth, scraping down the sides as needed. Adjust seasoning with salt, if necessary.
Serve the cheese soup hot in bowls, drizzling a spoonful of jalapeño pesto on top of each serving.
Optional: Garnish with an extra sprinkle of shredded cheese or a few toasted pine nuts before serving.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 12.0 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 945 mg | 73% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
