Creamy Pepper Jack Cheese Soup

Health score
7%
Creamy Pepper Jack Cheese Soup
30 min.
4
484kcal

Suggestions


Indulge in the rich and creamy delight of our Creamy Pepper Jack Cheese Soup, a perfect dish to warm your soul and tantalize your taste buds. This soup is not just a meal; it's an experience that brings together the comforting flavors of melted pepper jack cheese and the zesty kick of hot pepper sauce. Ready in just 30 minutes, it’s an ideal choice for a quick lunch or a cozy dinner with family and friends.

The combination of butter, garlic, and onion creates a savory base that sets the stage for the star ingredient—pepper jack cheese. As the cheese melts into the broth, it transforms the soup into a luscious, velvety concoction that’s both satisfying and indulgent. With a caloric count of 484 kcal per serving, this dish strikes a delightful balance between richness and comfort, making it a perfect main course for any occasion.

Garnished with fresh cilantro, this soup not only looks appealing but also adds a burst of freshness that complements the creamy texture. Whether you’re looking to impress guests or simply enjoy a comforting bowl on a chilly evening, this Creamy Pepper Jack Cheese Soup is sure to become a favorite in your recipe repertoire. So grab your saucepan and whisk, and let’s dive into a bowl of cheesy goodness!

Ingredients

  • 0.3 cup butter 
  • 14.3 ounce chicken broth low-sodium canned
  • 0.3 cup cilantro leaves chopped
  • tablespoons flour all-purpose
  • cloves garlic minced
  • servings pepper black to taste
  • cups milk 
  • small onion grated
  • 0.3 teaspoon hot sauce such as tabasco hot
  • 2.5 cups pepper jack cheese shredded
  • teaspoon worcestershire sauce 

Equipment

  • bowl
  • sauce pan
  • ladle
  • whisk

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.
  2. Add onion and garlic, cook until the onion softens and turns translucent, about 3 minutes.
  3. 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.
  4. 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

Calories484kcal
Protein19.87%
Fat68.88%
Carbs11.25%

Properties

Glycemic Index
77.75
Glycemic Load
5.16
Inflammation Score
-7
Nutrition Score
15.034348011017%

Flavonoids

Isorhamnetin
0.88mg
Kaempferol
0.13mg
Myricetin
0.08mg
Quercetin
4.16mg

Nutrients percent of daily need

Calories:483.53kcal
24.18%
Fat:37.5g
57.69%
Saturated Fat:23.25g
145.32%
Carbohydrates:13.78g
4.59%
Net Carbohydrates:13.23g
4.81%
Sugar:7.32g
8.13%
Cholesterol:108mg
36%
Sodium:619.76mg
26.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.34g
48.69%
Calcium:699.84mg
69.98%
Phosphorus:488.07mg
48.81%
Vitamin B2:0.51mg
30.06%
Vitamin A:1165.66IU
23.31%
Vitamin B12:1.37µg
22.84%
Selenium:14.72µg
21.03%
Zinc:2.85mg
19%
Vitamin D:1.77µg
11.77%
Potassium:396.97mg
11.34%
Vitamin B6:0.22mg
11.07%
Magnesium:39.34mg
9.84%
Vitamin B3:1.88mg
9.4%
Vitamin B1:0.13mg
8.54%
Manganese:0.15mg
7.66%
Vitamin B5:0.69mg
6.91%
Vitamin K:6.57µg
6.25%
Iron:1.12mg
6.22%
Folate:24.23µg
6.06%
Copper:0.11mg
5.38%
Vitamin E:0.61mg
4.07%
Vitamin C:3.35mg
4.06%
Fiber:0.55g
2.19%
Source:Allrecipes