Creamy Pepper Jack Cheese Soup Recipe - Allrecipes.com
Creamy Pepper Jack Cheese Soup Recipe
  • READY IN 30 mins

Creamy Pepper Jack Cheese Soup

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
May 01, 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!

 
Most Helpful Critical Review
Aug 07, 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.

 

16 Ratings

Jan 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!

 
Dec 07, 2007

I loved this recipe. I didn't have chicken broth, so I used water and chicken flavor packet from Ramen. I added a 3 cups of milk instead of two and added the cheese while the heat was still on low. I also used Primo Taglio jack cheese slices, cut up. It was great, no goopy mess, just creamy soup. My boyfriend loved it as well and I will definitely make it again.

 
Mar 15, 2010

I wanted to like this soup but didn't. I didn't like the flavor, it was too thick and the texture was grainy. For anyone else making it, heat the milk and broth before adding to the flour mixture. Then add it slowly and stir constantly. This should help the consistency. Just be careful not to boil the milk. I won't make this soup again.

 
Mar 03, 2009

it was good, mine turned out with a weird texture

 
Nov 30, 2011

Husband thought that this would be fantastic with the addition of some potatoes or other veggies. But good just as written. Thanks!!

 
Oct 20, 2011

of course I modified soup like others have by adding leftover cooked vegies: potatoes, carrots, broccoli and added a fresh jalapeño instead of the hot pepper sauce. The chunkier soup was more satisfying!

 

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Nutrition

  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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