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Cheese/Pepper Soup

Cheese/Pepper Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 35.0
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
  • 1/3 cups Carrots -- finely chopped
  • 4 cups Milk
  • 1/3 cups Celery -- finely chopped
  • 4 cups Chicken broth
  • 1 cups Green onion -- thinly
  • 1 jars Cheese Whiz (16 oz)
Directions
  1. 1
    In a medium saucepan, combine the finely chopped carrots, celery, and green onions with enough water to cover them.
  2. 2
    Bring to a boil and simmer until the vegetables are tender, about 10-12 minutes, then drain but reserve the cooking water.
  3. 3
    In a large pot or Dutch oven, melt the butter over medium heat.
  4. 4
    Add the chopped onion and sauté until soft and translucent, being careful not to brown it.
  5. 5
    Sprinkle the flour over the onions and stir constantly to create a smooth paste (roux).
  6. 6
    Gradually whisk in the milk and chicken broth, ensuring there are no lumps.
  7. 7
    Bring the liquid to a gentle simmer, stirring frequently until the mixture thickens.
  8. 8
    Reduce heat to low and stir in the Cheese Whiz, mustard, salt, and pepper until fully melted and smooth.
  9. 9
    Add the cooked vegetables and their reserved cooking water to the cheese mixture.
  10. 10
    Stir in cayenne pepper or red pepper to taste, starting with a small amount and adjusting to your preferred heat level.
  11. 11
    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.

Keywords: cheese soup, pepper soup, cheese whiz, comfort food, spicy soup, american cuisine, cayenne pepper, creamy soup, quick dinner, vegetable soup, warming meal, easy recipe, pantry staples, chicken broth, mustard flavor
Read it online: https://www.chefs-mate.com/recipe/cheese-pepper-soup/