Zesty Cheese Soup
Get ready to warm your soul with a comforting bowl of Zesty Cheese Soup! This creamy, velvety soup is bursting with bold flavors, thanks to the perfect blend of sharp cheddar and pepper jack cheeses, plus a kick of paprika and cayenne pepper for a subtle heat. The base of sautéed onions and garlic, thickened with a golden roux, creates a rich foundation, while whole milk, heavy cream, and chicken or vegetable stock contribute to its luscious texture. A dash of Worcestershire sauce and Dijon mustard adds a tangy depth, making every spoonful irresistibly savory. Finished with a vibrant garnish of green onions, this cheese soup pairs beautifully with crusty bread or crackers, making it an ideal choice for a cozy lunch or dinner. It’s easy to make in just 45 minutes, so you can satisfy your comfort-food cravings without any fuss. Perfect for cheese lovers and fans of bold, zesty flavors!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium (finely chopped) yellow onion
- 3 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 2 stalks (thinly sliced for garnish) green onions
- to taste salt
- to taste black pepper
Instructions
In a large pot, melt the unsalted butter over medium heat. Add the chopped yellow onion and sauté for 4-5 minutes, or until it becomes soft and translucent.
Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.
Sprinkle the all-purpose flour over the onions and garlic. Stir well to create a roux, and cook for 1-2 minutes to remove the raw flour taste.
Slowly add the chicken or vegetable stock while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Stir in the whole milk and heavy cream. Let the soup simmer on low heat for about 5 minutes, stirring occasionally.
Gradually add the shredded sharp cheddar cheese and pepper jack cheese. Stir continuously until the cheese is fully melted and the soup is creamy.
Mix in the Worcestershire sauce, Dijon mustard, paprika, and cayenne pepper. Taste and adjust the seasoning with salt and black pepper as needed.
Simmer the soup for an additional 10 minutes on low heat, allowing the flavors to meld together. Be careful not to boil the soup to prevent curdling.
Ladle the soup into bowls, garnish with thinly sliced green onions, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 5.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 650 mg | 50% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 230 mg | 5% | |
*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.
