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Creamy Pepper Jack Cheese Soup

Creamy Pepper Jack Cheese Soup

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Austin Geraldson

Austin Geraldson

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

CHELS
19

CHELS

8/7/2007

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.

kllindley
18

kllindley

5/1/2009

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 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!

MBKRH
11

MBKRH

1/29/2008

Great soup! The only change was I used dried, minced onion, about 2 tablespoons worth. My soup wasn't as creamy as I would like, so next time I would probably use 1.5 cups of milk instead of 2 cups. This soup is perfect on a cold, windy Chicago day. Thanks Austin!

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