Cheddar Cheese Soup

Prep Time 25 min
Cook Time 30 min
Serves 6


  • ¼ cup butter
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green bell pepper
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ cup all-purpose flour
  • 2 cups chicken stock
  • 1 ½ cups Tuscan heavy whipping cream
  • 1 ½ cups Tuscan milk
  • 3 cups (12 ounces) shredded cheddar cheese
  • ¼ teaspoon ground cayenne pepper
  • Salt
  • Cooked, crumbled bacon, chopped fresh parsley leaves, salsa or crème fraiche, if desired

How to

  1. In 4-quart saucepan melt butter over medium-high heat. Add red bell peppers, green bell peppers, onion and garlic. Cook, stirring occasionally, until soft (2 to 3 minutes).
  2. Stir in flour; continue cooking, stirring constantly, until bubbly.
  3. Whisk in chicken stock, whipping cream and milk. Continue cooking, whisking occasionally, until mixture just comes to a boil (2 to 3 minutes). Reduce heat to low and simmer 20 minutes.
  4. Gradually stir in cheese until smooth and creamy. Stir in cayenne pepper; season to taste with salt.
  5. Serve immediately garnished with bacon, parsley, salsa or crème fraiche.