Cheese Pepper Soup Recipes

RED PEPPER SOUP WITH FETA CHEESE

Steps:

• In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
• Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
• Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

CHEESE PEPPER SOUP

Steps:

• Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.

PEPPER CHEESE SOUP

Steps:

• In a large pot, saute the celery, onion and jalepeno in the butter until tender.
• Stir in the milk, water and tomatoes.
• Add velveeta cheese cubes a few at time and stir until melted and smooth.
• Reduce heat to med- low and cook for 20-30 minutes.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

ROASTED PEPPER SOUP

Steps:

• In a blender, combine all ingredients except salt, pepper, and cheese. Pulse until smooth. Transfer soup to a medium saucepan and bring to a simmer, stirring occasionally. Season, to taste, with salt and pepper. Ladle soup into 2 bowls. Sprinkle cheese over top and serve.

TRI-COLOUR SWEET PEPPER SOUP

Steps:

• NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
• Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
• Serve immediately.

CHEDDAR AND ROASTED RED BELL PEPPER SOUP

Steps:

• In a kettle cook the potato, peeled and diced, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender. In a blender purée the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), and garnish the soup with the coriander and the croutons.

ROASTED PEPPER POTATO SOUP

Steps:

• In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.