“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.” - by Austin Geraldson
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 526 cal
- 26%
- Fat
- 40.7 g
- 63%
- Carbs
- 15.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"My boyfriend called this 'melted cheese mess'. It was terrible and oily, and we ended up throwing out the entire pot in the end. Don't think I will be making this again...." See more"
kllindley
"I'm surprised that so many people have had a hard time preparing this soup. It's really a very basic soup recipe. This recipe is a great simple soup that is delicious and yet elegant enough to serve..." See more for dinner parties. Serve as written for a soup course, but for a family supper I recommend adding a cup of shredded chicken and about three cups vegetables (I loved it when I added a bag of California blend (broccoli, cauliflower, and carrots)). Thanks for the recipe!"
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