This comforting Cheese and Pepper Soup is a delightful twist on classic chowders, offering a rich, velvety texture with a gentle heat that warms the soul. The base starts with a savory roux of butter and flour, thickened with milk and chicken broth for a smooth consistency. Finely chopped carrots, celery, and green onions provide a subtle crunch and earthy sweetness, balancing the tangy sharpness of the Cheese Whiz. A dash of mustard adds depth, while cayenne pepper brings a customizable spice level. Perfect for chilly evenings or as a hearty side dish, this soup comes together quickly using pantry staples, making it an ideal weeknight meal that delivers maximum flavor with minimal effort.
Cheese/Pepper Soup
Description
This comforting Cheese and Pepper Soup is a delightful twist on classic chowders, offering a rich, velvety texture with a gentle heat that warms the soul. The base starts with a savory roux of butter and flour, thickened with milk and chicken broth for a smooth consistency. Finely chopped carrots, celery, and green onions provide a subtle crunch and earthy sweetness, balancing the tangy sharpness of the Cheese Whiz. A dash of mustard adds depth, while cayenne pepper brings a customizable spice level. Perfect for chilly evenings or as a hearty side dish, this soup comes together quickly using pantry staples, making it an ideal weeknight meal that delivers maximum flavor with minimal effort.Ingredients
Directions
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In a medium saucepan, combine the finely chopped carrots, celery, and green onions with enough water to cover them.
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Bring to a boil and simmer until the vegetables are tender, about 10-12 minutes, then drain but reserve the cooking water.
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In a large pot or Dutch oven, melt the butter over medium heat.
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Add the chopped onion and sauté until soft and translucent, being careful not to brown it.
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Sprinkle the flour over the onions and stir constantly to create a smooth paste (roux).
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Gradually whisk in the milk and chicken broth, ensuring there are no lumps.
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Bring the liquid to a gentle simmer, stirring frequently until the mixture thickens.
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Reduce heat to low and stir in the Cheese Whiz, mustard, salt, and pepper until fully melted and smooth.
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Add the cooked vegetables and their reserved cooking water to the cheese mixture.
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Stir in cayenne pepper or red pepper to taste, starting with a small amount and adjusting to your preferred heat level.
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Heat through gently without boiling vigorously to prevent the cheese from separating, then serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 35.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 23.4mg1%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 1.9g8%
- Sugars 3.7g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
