Pepper Jack Cheese Soup Recipe

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Get my recipe for this delicious pepper jack soup. It’s rich and creamy but also has the lighter flavors of red bell pepper and tomato to brighten it up.

Get my recipe for this delicious pepper jack soup. It's rich and creamy but also has the lighter flavors of red bell pepper and tomato to brighten it up.

Pepper Jack Soup is exactly what you think it is. Are you excited? It’s soup made using pepper jack cheese! Yes!

Much like the delicious Beer Cheese Soup and Beer Cheese Dip on this site, the pepper jack soup uses a roux of flour and butter to thicken it. It’s very easy to do. Don’t worry, I’ve got you. It’s a simple process of melting butter, whisking in flour, and then slowly adding milk as you keep whisking so as to avoid any flour lumps forming. Fyi, I really love using a flat whisk like this when making a roux. I find that it gets into the corners of the pot better than a traditional whisk, resulting in less risk of overbrowning or burning.

In addition to the thick creaminess from the roux, milk, and (of course!) the cheese, there are also some lighter flavors in here to balance things out: Red bell pepper and diced tomatoes. And there’s a good bit of garlic too. The flavors are really great with the slightly spicy cheese.

This is a great soup to make for an easy dinner. It’s perfect for thermoses in lunchboxes too. Send some crunchy raw veggies and pita wedges along with it for dipping, like a cheese soup fondue.

 

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Pepper Jack Cheese Soup Recipe


  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings

Description

Get my recipe for this delicious pepper jack soup. It’s rich and creamy but also has the lighter flavors of red bell pepper and tomato to brighten it up.


Ingredients

  • 4 Tbsp. unsalted butter, divided
  • 1 small onion, chopped
  • 1/2 of a red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 114 oz. can diced tomatoes, drained
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 2 cups whole milk, divided
  • 2 cups shredded pepper jack cheese (about 6 ounces)

Instructions

  1. In a medium frying pan melt 2 tablespoons of the butter over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and cook and stir for 30 seconds.
  2. Add the chicken broth and drained diced tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 10 minutes.
  3. Meanwhile, in a large saucepan over medium heat melt the remaining 2 tablespoons of butter. Whisk in the flour, salt and black pepper until smooth. Cook for a minute while whisking. Slowly whisk in 1 cup of whole milk. Cook while stirring until it comes to a boil. While continuing to stir so that you don’t scorch the bottom of the pot, allow it to boil for one minute.
  4. Stir the simmered broth and veggies into the thickened milk. Add the pepper jack and the remaining milk. Cook and stir over medium heat until the cheese is melted. Do not let it boil. Taste and add a bit more salt and pepper if desired.

Photos are by Leigh Olson. Article and recipe by Christine Pittman.

Disclosure: This post contains an Amazon affiliate link meaning that if you click it and buy something I will receive a small commission. This is at no additional charge to you. All opinions are honest and my own.
This post originally appeared in February, 2011 and was revised and republished in September, 2017.