Cheesy Pepper Pot Soup Recipe
Description
This cheesy pepper pot soup recipe is a great way to warm up on a cold winter night. This soup is full of cheesy goodness with a hint of spice from the pepper. It is easy to make and can be served as a light meal or as an appetizer. The combination of flavors makes this soup a delicious and comforting meal.
Prep Time
This cheesy pepper pot soup recipe takes about 15 minutes to prepare. You'll need to chop the vegetables, measure out the ingredients and mix everything together. Once you have all the ingredients prepped, you can start cooking the soup.
Cook Time
This cheesy pepper pot soup recipe takes about 30 minutes to cook. The vegetables need to be cooked until they are tender and the cheese needs to be melted. Once everything is cooked, you can add the cream, seasonings and pepper and let the soup simmer for a few minutes to bring the flavors together.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 (14-ounce) can diced tomatoes
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper to taste
- Chopped parsley, for garnish (optional)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
2. Add the garlic and cook for 1 minute. Add the vegetable broth, thyme, oregano, smoked paprika and cayenne pepper and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
3. Add the diced tomatoes and simmer for an additional 5 minutes. Remove the pot from the heat and stir in the cream and cheddar cheese. Season to taste with salt and pepper.
4. Ladle the soup into bowls and garnish with chopped parsley, if desired. Enjoy!
Equipment
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
- Ladle
Notes
This soup can be stored in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. If you want to make this soup ahead of time, you can prepare it up to the point of adding the cream and cheese and store it in the refrigerator. When you are ready to serve, add the cream and cheese and warm the soup.
Nutrition: Per Serving
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 480mg
- Total Carbohydrates: 21g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 11g
Recipe Tips
For a lighter soup, use half and half instead of heavy cream. You can also substitute the cheddar cheese with other types of cheese, such as pepper jack or Monterey jack. To make the soup spicier, add more cayenne pepper. For a more flavorful soup, use vegetable broth with more flavor, such as low-sodium, or add some fresh herbs like thyme or oregano. For a vegetarian version, use vegetable broth instead of chicken broth.
This cheesy pepper pot soup recipe is sure to become a family favorite. It's easy to make and can be served as a light meal or as an appetizer. The combination of flavors makes this soup a delicious and comforting meal.
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