Best 7 Cheese Pepper Soup Recipes

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Seeking solace from the winter chills? Embark on a culinary exploration with our comprehensive guide to crafting the ultimate cheese pepper soup, a symphony of flavors that will warm your body and soul. This creamy and comforting soup weaves a tapestry of textures and tastes, featuring tender vegetables, rich cheese, and a touch of spice that lingers on the palate. With our step-by-step instructions and carefully curated selection of recipes, you'll learn the art of balancing flavors and creating a soup that strikes the perfect chord between indulgence and wholesomeness. So gather your ingredients, ignite your culinary passion, and prepare to embark on a delectable journey to create the most exceptional cheese pepper soup that will leave your taste buds dancing with joy.

Let's cook with our recipes!

CREAMY PEPPER JACK CHEESE SOUP



Creamy Pepper Jack Cheese Soup image

Make this creamy pepperjack cheese soup in minutes. Seasoned with grated onion, garlic, Worcestershire sauce, and a splash of hot sauce, it's perfect for an easy weeknight supper.

Provided by Austin Geraldson

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 11

¼ cup butter
2 tablespoons all-purpose flour
1 small onion, grated
6 cloves garlic, minced
1 (14.25 ounce) can low-sodium chicken broth
2 cups milk
2 ½ cups shredded pepperjack cheese
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce, such as Tabasco
ground black pepper to taste
¼ cup chopped cilantro leaves

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in flour and cook until the flour begins to turn golden brown, about 5 minutes. Add onion and garlic, cook until the onion softens and turns translucent, about 3 minutes.
  • Slowly whisk in chicken broth and milk. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and continue to simmer, stirring occasionally, for 15 minutes until thickened and smooth.
  • Remove from the heat and immediately whisk in the shredded cheese until it has melted and the soup is smooth. Season with Worcestershire sauce, hot pepper sauce, and black pepper. Ladle in to serving bowls, and sprinkle with cilantro to garnish.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 15.7 g, Cholesterol 130.4 mg, Fat 40.7 g, Fiber 0.6 g, Protein 24.2 g, SaturatedFat 23.7 g, Sodium 704.6 mg, Sugar 7 g

RED PEPPER SOUP WITH FETA CHEESE



Red Pepper Soup with Feta Cheese image

A quick and easy soup that looks elegant and tastes wonderful! The wonderful color and mild flavor make it an excellent first course for Thanksgiving Dinner! Reheats nicely in the microwave if you need to prepare a day in advance!

Provided by AMYGANYO

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (12 ounce) jar roasted red bell peppers
1 (13.75 ounce) can low-sodium chicken broth
1 teaspoon minced garlic
¾ teaspoon dried oregano
⅛ teaspoon dried basil
1 cup heavy cream
½ cup crumbled 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.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 12.2 g, Cholesterol 99.8 mg, Fat 26.2 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 16.7 g, Sodium 442.4 mg, Sugar 4.2 g

CHEESE PEPPER SOUP



Cheese Pepper Soup image

Every time we have a church fellowship supper, people ask me to bring this soup. -Gay Nell Nicholas, Henderson, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 13

1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 cup thinly sliced green onions
2 cups water
1 medium onion, chopped
3/4 cup butter, cubed
1 cup plus 2 tablespoons all-purpose flour
4 cups whole milk
4 cups chicken broth
1 jar (15 ounces) cheese dip
1/8 teaspoon cayenne pepper
Salt and pepper to taste
1 tablespoon prepared mustard

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.

Nutrition Facts : Calories 306 calories, Fat 22g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.

ROASTED HEIRLOOM TOMATO, BELL PEPPER, AND GOAT CHEESE SOUP



Roasted Heirloom Tomato, Bell Pepper, and Goat Cheese Soup image

Pungent heirloom tomatoes are balanced by goat cheese for a rich fall soup.

Provided by cuceesprouts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 13

12 ripe heirloom tomatoes
1 yellow onion, chopped
3 tablespoons balsamic vinegar, divided
3 tablespoons olive oil, divided
2 tablespoons honey, divided
2 cloves garlic, crushed, or to taste
2 sprigs fresh rosemary
salt and ground black pepper to taste
1 red bell pepper
1 cup water
1 dried bay leaf
½ cup milk
¼ cup goat cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Core and quarter tomatoes and scoop out the seeds. Reserve cores and seeds for the stock. Toss tomatoes, onion, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, garlic, rosemary, and 1 pinch salt in a large bowl. Spread the mixture on a baking sheet.
  • Roast in the preheated oven, stirring occasionally, until softened and starting to brown, about 40 minutes. Discard rosemary and set tomatoes aside.
  • Preheat the oven's broiler. Place red bell pepper on a baking sheet lined with aluminum foil.
  • Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes.
  • Meanwhile, combine water, reserved tomato cores and seeds, remaining honey, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain stock into a bowl, discarding solids.
  • Rinse pot and pour in strained stock. Add roasted tomatoes. Peel red bell pepper and slice flesh into strips; add to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
  • Let soup cool for 10 minutes. Pour into a blender. Add milk and goat cheese; cover and blend until smooth. Pour in remaining olive oil while the blender is running. Season with salt.
  • Ladle soup into bowls. Garnish with remaining balsamic vinegar and a few grinds of pepper.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 34.5 g, Cholesterol 13.6 mg, Fat 16 g, Fiber 6.5 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 154.4 mg, Sugar 26.1 g

CAYENNE PEPPER CHEESE SOUP



Cayenne Pepper Cheese Soup image

This is easy to make and so good. If you don't like spicey food, reduce the cayenne to just a dash or leave it out altogether.

Provided by morelhunter

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1 cup thinly sliced green onion
2 cups water
1 medium onion, chopped
3/4 cup butter
1 cup flour, plus
2 tablespoons flour
4 cups milk
4 cups chicken broth
1 (15 1/2 ounce) jar salsa con queso (tostitos restaurant style cheese dip)
1/8 teaspoon cayenne pepper, to taste
salt and pepper
1 tablespoon prepared mustard

Steps:

  • In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
  • In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
  • In a large dutch oven, bring milk and broth to a boil.
  • Whisk in onion/flour mixture.
  • Add cheese dip, cayenne pepper, salt, pepper and mustard.
  • Slowly stir in carrots, celery, green onions and cooking liquid.
  • Bring to a boil, serve immediately.

RED PEPPER SOUP WITH SUN DRIED TOMATOES & SWISS CHEESE RECIPE - (4.8/5)



Red Pepper Soup with Sun Dried Tomatoes & Swiss Cheese Recipe - (4.8/5) image

Provided by HeatherS

Number Of Ingredients 11

2 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
3 large red bell peppers, chopped (plus more for garnish)
4 cups (1 L) vegetable stock
1/4 cup chopped sun-dried tomatoes (plus more for garnish)
l tsp dried basil
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup light cream or whipping cream
2 slices Swiss cheese, chopped (plus more for garnish)

Steps:

  • Heat the oil in a medium-sized pot. Saute the onion, garlic, and red bell pepper for 5-6 minutes, or until the peppers are tender. Add all of the remaining ingredients, except the cream and Swiss cheese. Bring to a boil then reduce the heat. Simmer for 10-12 minutes. Using a hand blender, puree the soup until nice and smooth. Gently stir in the cream and Swiss cheese. Garnish soup in bowls with raw red peppers, sun dried tomatoes and cheese if desired.

FETA CHEESE AND ROASTED RED PEPPER SOUP



Feta Cheese and Roasted Red Pepper Soup image

Roasted red peppers are featured in this intriguing pureed soup with onion, celery, red wine and mint. This is a very hearty soup, I recommend serving 6 to 8 ounces as an appetizer. Very good garnished with crispy bacon bits and mint.

Provided by GEORGE TUCKER

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 15

2 red bell peppers
1 ½ cups diced onion
1 ½ cups diced celery
2 tablespoons minced garlic
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons sour cream
3 fluid ounces Merlot wine
¾ cup milk
¼ cup soy sauce
2 tablespoons lemon juice
8 ounces crumbled feta cheese
8 large mint leaves

Steps:

  • Preheat your oven's broiler. Place red bell peppers a few inches from the heat, and broil until blackened, turning frequently to roast evenly. Remove from the oven, cool slightly, and peel. Remove seeds, and chop into 1 inch pieces.
  • Heat a skillet over medium-high heat, and spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt until onions and celery are tender. Stir in the sour cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper, and mint leaves. Transfer portions of the soup to a blender, and process until smooth. Do not fill the blender more than halfway to prevent overflow. Heat puree in a saucepan until warm.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 9.1 g, Cholesterol 29.4 mg, Fat 7.8 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 1092 mg, Sugar 5 g

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor. If you can, use organic ingredients to avoid pesticides and herbicides.
  • Don't be afraid to experiment: There are many different ways to make cheese pepper soup, so feel free to experiment with different ingredients and flavors. You might be surprised at what you come up with!
  • Make a big batch: Cheese pepper soup is a great soup to make ahead of time. It reheats well, so you can enjoy it for lunch or dinner all week long.
  • Freeze some for later: If you're not going to eat all of the soup right away, you can freeze it for later. Just let it cool completely before freezing it in airtight containers.

Conclusion:

Cheese pepper soup is a delicious and comforting soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and satisfying meal, give cheese pepper soup a try. You won't be disappointed!

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