Pepper Jack Cheese Soup Recipes

PEPPER JACK CHEESE SOUP RECIPE

Pepper Jack Cheese Soup Recipe image

Get my recipe for this delicious pepper jack soup. It's rich and creamy but also has the lighter flavors of red bell pepper and tomato to brighten it up.

Provided by Christine Pittman

Categories Entrée

Time 30m

Number Of Ingredients 11

Ingredients

4 Tbsp. unsalted butter, divided
1 small onion, chopped
½ of a red bell pepper, chopped
2 cloves garlic, minced
1 cup chicken or vegetable broth
1 (14 oz.) can diced tomatoes, drained
2 Tbsp. all-purpose flour
¼ tsp. salt
⅛ tsp. black pepper
2 cups whole milk, divided
2 cups shredded pepper jack cheese (about 6 oz.)

Steps:

In a medium frying pan melt 2 tablespoons of the butter over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and cook and stir for 30 seconds.
Add the chicken broth and drained diced tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 10 minutes.
Meanwhile, in a large saucepan over medium heat melt the remaining 2 tablespoons of butter. Whisk in the flour, salt and black pepper until smooth. Cook for a minute while whisking. Slowly whisk in 1 cup of whole milk. Cook while stirring until it comes to a boil. While continuing to stir so that you don't scorch the bottom of the pot, allow it to boil for one minute.
Stir the simmered broth and veggies into the thickened milk. Add the pepper jack and the remaining milk. Cook and stir over medium heat until the cheese is melted. Do not let it boil.
Taste and add a bit more salt and pepper if desired.

Nutrition Facts : Calories 327 calories, Sugar 9.3 g, Sodium 600.5 mg, Fat 13 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 15.7 g, Fiber 1.5 g, Protein 14 g, Cholesterol 64.2 mg

PEPPER JACK CHEESE CAULIFLOWER SOUP (QUICK)

Pepper Jack Cheese Cauliflower Soup (Quick) image

I am posting this recipe so I remember it....to me, it's good and quick soup. You can adapt this recipe to many types of soup. In fact, my tomato soup that I make with V8 juice is very similar to this. I use the butter/onion/flour soup base for most of my soups. The seasonings change and, of course the other ingredients as well. This is my first posted recipe. Please let me know if there is anything wrong with it. I don't really measure, so the spices are a guess.

Provided by RN4IttyBits

Categories Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces frozen cauliflower
1/4 cup water
1 small onion (diced)
4 tablespoons butter
1/2 teaspoon garlic pepper seasoning
1/2 teaspoon dill weed
1 tablespoon flour
14 -28 ounces chicken broth (Depends on how thick you want your soup)
1/2 lb monterey jack pepper cheese (shredded)
1/3 cup milk

Steps:

Put the frozen veggies in a sauce pan with the water and cover on medium to high heat. Let them steam for as long as it takes to get them tender. Stir them around every once in awhile.
While they are steaming, saute the onion in the butter with the spices until the onions are tender. Add the flour and saute just long enough to dissolve it. While you may be tempted to cut the butter way down, it makes a gravy that disperses flavor throughout the soup. To me, this is the key to a good soup base.
When you think your veggies are done, pour your chicken broth into into your sauce pan with your veggies and bring to a boil.
Add your onion/flour mixture to the sauce pan with the veggies and simmer for about 10 minutes.
Finally add your cheese and milk. Keep over the heat just until cheese is melted. Make sure not to let your soup even get close to boiling again after the cheese is added otherwise it will break down the cheese.

Nutrition Facts : Calories 513.1, Fat 40.5, SaturatedFat 25.1, Cholesterol 111.8, Sodium 1010.3, Carbohydrate 13.8, Fiber 3.9, Sugar 5.2, Protein 25.9

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