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Have you ever had cheese soup? I hadn’t made it before, so I dug out a recipe from my aunt and made a few tweaks. The result was incredible — my first-ever cheese soup, and I’ll definitely make it again.
I started by chopping and sautéing onions until translucent.
I used to dislike onions, but after caramelizing them regularly for my husband, they’ve started to grow on me. Strange how that happens.
I grated a mix of sharp yellow cheddar, sharp white cheddar, and Colby Jack for a complex cheesy flavor.
Admittedly, the best (or worst) part of grating cheese is eating handfuls of it. My jeans don’t appreciate it, but my taste buds do.
Once the onions were ready, I did something new for me: I made a roux right in the pan with the onions, using butter and flour. It’s such a small thing, but I was excited.
After making the roux, I added heavy cream, which has become a new favorite for creating rich, silky soups.
Then I added the cheeses in small increments, whisking constantly so the mixture stayed smooth and the cheese melted evenly.
I let the soup bubble and thicken until it reached a hearty, soup-like consistency. At this stage it’s essentially a thick cheese sauce, tasty enough on its own, but I saved the best additions for last.
Chopped red pepper adds color, crunch, and a fresh contrast to the creamy base.
And of course smoked applewood bacon — my favorite — brings a smoky, savory finish that pairs perfectly with cheese and cream.
I stirred half the chopped red pepper and half the crumbled bacon into the soup and let it simmer a few more minutes until everything melded together.
The finished soup was rich and comforting, especially enjoyed with thick slices of buttered whole wheat Tuscany bread for dipping. I like to think the whole wheat bread balances out the indulgence.
I topped each bowl with the remaining bacon and red pepper for extra texture and color.
The onions and peppers stayed slightly crisp, which added a nice contrast to the creamy soup. The bacon, of course, was the perfect finishing touch.
Cheese Soup with Red Pepper and Bacon
Serves 4
Ingredients:
1/2 sweet onion, chopped
1/2 red pepper, chopped
6 slices bacon, fried and crumbled
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
1/2 cup chicken stock
1/2 cup grated yellow sharp cheddar cheese
1/2 cup grated white sharp cheddar cheese
1/2 cup grated Colby cheese
Salt and pepper to taste
Instructions:
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the chopped onion and sauté until translucent, about 10 minutes. Add the butter and flour, whisking constantly to form a roux with the onions.
Reduce heat to medium, then add the heavy cream and chicken stock. Add the cheeses in small increments, stirring or whisking continuously so the cheese melts smoothly and doesn’t stick. Reduce heat to low-medium and let the soup simmer for about 15 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste. If the soup needs more thickness, add flour a tablespoon at a time, stirring until it reaches the desired consistency.
Stir in half of the chopped red pepper and half of the crumbled bacon, and let simmer for an additional 5 minutes. Serve in bowls and garnish with the remaining bacon and red pepper.
This recipe is simple, comforting, and perfect for chilly evenings. I hoped you wanted some — I certainly did, but I ended up eating the whole pot.
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