Creamy Pepper Jack Cheese Soup

18 Ratings
  • 4 Rating Star 7
  • 5 Rating Star 4
  • 2 Rating Star 3
  • 1 Rating Star 2
  • 3 Rating Star 2
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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
prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

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.

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  • 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 Facts

Per Serving:
525.66 calories; 24.15 g protein; 15.65 g carbohydrates; 40.7 g fat; 130.35 mg cholesterol; 704.64 mg sodium.Full Nutrition

Reviews (16)

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Most helpful positive review

Anonymous
05/01/2009
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!
Helpful
(21)

Most helpful critical review

CHELS
08/07/2007
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.
Helpful
(19)
18 Ratings
  • 4 Rating Star 7
  • 5 Rating Star 4
  • 2 Rating Star 3
  • 1 Rating Star 2
  • 3 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
05/01/2009
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!
Helpful
(21)
CHELS
08/07/2007
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.
Helpful
(19)
MBKRH
01/29/2008
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!
Helpful
(12)
Anonymous
12/07/2007
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.
Helpful
(10)
Meekaminniee
01/11/2011
For those out there who had a weird texture or a cheesy mess-this is a basic white sauce technique learning to do it properly will make this taste smooth creamy and delicious.
Helpful
(8)
Anonymous
03/03/2009
it was good mine turned out with a weird texture
Helpful
(5)
Anonymous
03/15/2010
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.
Helpful
(5)
RACHEL1070
01/07/2011
This was okay. It had sort of a flour chesse mess but was---like I said just okay @ suprised "so many people had a problem" only 9 review. waht is "so many"?
Helpful
(5)
linda
10/20/2011
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!
Helpful
(4)
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