White Cheddar Cheese and Bell Pepper Soup
Indulge in the creamy, velvety goodness of White Cheddar Cheese and Bell Pepper Soup—a comforting dish that strikes the perfect balance between rich flavors and wholesome ingredients. This hearty soup features a vibrant medley of red and yellow bell peppers, gently sautéed with onions and garlic for a robust base. A touch of heavy cream and a generous handful of shredded white cheddar cheese create a luxuriously smooth texture, while chicken or vegetable broth adds depth. Thickened with a light swirl of flour, this soup is pureed to silky perfection, making every spoonful irresistibly creamy. Ideal as a cozy appetizer or a satisfying main, it’s finished with optional garnishes like bright parsley or smoky paprika for a pop of flavor. Ready in under an hour, this easy-to-make recipe is the ultimate way to elevate your soup game on chilly days or any time you're craving comfort in a bowl.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 cups White cheddar cheese, shredded
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Melt the unsalted butter in a large heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 5–7 minutes until translucent.
Stir in the minced garlic and sauté for an additional 1–2 minutes until fragrant.
Add the diced red and yellow bell peppers to the pot and cook for 5–6 minutes until slightly tender.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring constantly to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a countertop blender in batches and puree, then return it to the pot.
Stir in the heavy cream and shredded white cheddar cheese, stirring until the cheese is fully melted and incorporated.
Season the soup with salt and freshly ground black pepper. Adjust seasoning to taste.
Allow the soup to simmer on low for another 5 minutes to let the flavors meld together.
Serve hot, garnished with paprika and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 435 mg | 33% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 340 mg | 7% | |
*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.
