Pepper Cheese Soup

Warm, creamy, and bursting with vibrant flavors, Pepper Cheese Soup is a comforting bowl of cheesy goodness that highlights the irresistible sweetness and crispness of bell peppers. This hearty recipe combines red, yellow, and green bell peppers with a touch of jalapeño for optional heat, all sautéed to perfection in butter alongside aromatic garlic and onion. A roux made with flour and stock creates a silky base, enriched by the creaminess of heavy cream and sharp cheddar cheese, complemented by Monterey Jack for a smooth melt. The finishing touch? A sprinkle of paprika and fresh parsley for a pop of color and flavor. Ready in under an hour, Pepper Cheese Soup is perfect for a cozy meal, served with crusty bread or enjoyed solo for an indulgent treat.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 large green bell pepper, diced
• 1 small jalapeño, minced (optional, for heat)
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 teaspoon paprika
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot over medium heat, melt the butter.

Step 2

Add the diced yellow onion and cook for 3-4 minutes, stirring frequently, until soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced red, yellow, and green bell peppers, as well as the minced jalapeño (if using). Sauté for 5-6 minutes until the peppers are tender.

Step 5

Sprinkle the flour over the sautéed vegetables and cook for 2 minutes, stirring constantly, to create a roux.

Step 6

Gradually pour in the chicken or vegetable stock, stirring to combine and ensuring there are no lumps.

Step 7

Bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, until slightly thickened.

Step 8

Reduce the heat to low and stir in the heavy cream.

Step 9

Add the shredded cheddar and Monterey Jack cheese, one handful at a time, stirring constantly to melt the cheese completely into the soup.

Step 10

Season the soup with paprika, ground black pepper, and salt. Stir well to combine.

Step 11

Taste and adjust seasoning as desired.

Step 12

Remove the soup from heat and ladle it into bowls.

Step 13

Garnish with freshly chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(2293.6g)

Amount per serving	% Daily Value*
Calories	2790.5

Total Fat 226.7g	0%
Saturated Fat 135.9g	0%
Polyunsaturated Fat 1.1g
Cholesterol 678.7mg	0%
Sodium 7108.2mg	0%
Total Carbohydrate 80.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 27.7g
Protein 100.6g	0%

Vitamin D 78.7IU	0%
Calcium 2579.7mg	0%
Iron 7.8mg	0%
Potassium 2021.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.8%

Protein: 14.5%

Carbs: 11.7%