Pepper Cheese Soup Recipes

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CHEESY ROASTED POBLANO PEPPER SOUP



Cheesy Roasted Poblano Pepper Soup image

A hearty soup that comes together in just minutes. It can be made with chicken or without for a vegetarian version.

Provided by Pam

Number Of Ingredients 13

2 Tablespoons butter
1/2 medium onion, diced
1 clove garlic, minced
1-1/2 cups cooked chicken, diced (optional)
1 medium tomato, diced (optional)
1 teaspoon cumin
1 cup chicken stock (use vegetable broth for vegetarian)
1 teaspoon salt
1/4 cup all purpose flour
2 cups half and half
2-3 medium poblano peppers, roasted and diced
pepper (to taste)
5 ounces sharp white cheddar cheese (shredded)

Steps:

  • Melt butter in medium sauce pan over medium heat.
  • Add onions and cook 8-10 minutes, or until tender.
  • Add garlic and cook 1-2 minutes, or until fragrant.
  • Add tomato, chicken, cumin, salt, pepper, poblano peppers and stock and simmer for 8-10 minutes.
  • Whisk flour into half and half and add slowly to pan, stirring constantly until thickened.
  • Add cheese and stir until melted and incorporated.
  • Garnish individual servings as desired with tortilla strips, cilantro, additional grated cheese and poblano pepper.

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

QUICK SAVORY CHEESE SOUP



Quick Savory Cheese Soup image

This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 cup shredded carrot
1/2 cup finely chopped celery
1-1/2 cups shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
Minced chives, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.

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.

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