Pepper Cheese Soup
Warm, creamy, and bursting with vibrant flavors, Pepper Cheese Soup is a comforting bowl of cheesy goodness that highlights the irresistible sweetness and crispness of bell peppers. This hearty recipe combines red, yellow, and green bell peppers with a touch of jalapeño for optional heat, all sautéed to perfection in butter alongside aromatic garlic and onion. A roux made with flour and stock creates a silky base, enriched by the creaminess of heavy cream and sharp cheddar cheese, complemented by Monterey Jack for a smooth melt. The finishing touch? A sprinkle of paprika and fresh parsley for a pop of color and flavor. Ready in under an hour, Pepper Cheese Soup is perfect for a cozy meal, served with crusty bread or enjoyed solo for an indulgent treat.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 large green bell pepper, diced
- 1 small jalapeño, minced (optional, for heat)
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot over medium heat, melt the butter.
Add the diced yellow onion and cook for 3-4 minutes, stirring frequently, until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red, yellow, and green bell peppers, as well as the minced jalapeño (if using). Sauté for 5-6 minutes until the peppers are tender.
Sprinkle the flour over the sautéed vegetables and cook for 2 minutes, stirring constantly, to create a roux.
Gradually pour in the chicken or vegetable stock, stirring to combine and ensuring there are no lumps.
Bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low and stir in the heavy cream.
Add the shredded cheddar and Monterey Jack cheese, one handful at a time, stirring constantly to melt the cheese completely into the soup.
Season the soup with paprika, ground black pepper, and salt. Stir well to combine.
Taste and adjust seasoning as desired.
Remove the soup from heat and ladle it into bowls.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 7108 mg | 309% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 27.7 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2580 mg | 198% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2021 mg | 43% | |
*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.
