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Have you ever had cheese soup?
I’d never made it before, but I pulled this recipe from my aunt and adapted it slightly. The result was incredible — my first-ever cheese soup and definitely a keeper.
I started by chopping and sautéing onions until they were soft and translucent.
I’ve disliked onions most of my life, but after caramelizing them daily for my husband, they started to grow on me. Strange how that happens.
I grated a mix of sharp yellow cheddar, sharp white cheddar, and colby jack.
The best (or worst) part about grating cheese is eating giant handfuls of it. My jeans appreciate restraint.
Once the onions were soft, I did something I’d never tried before: I made the roux with the onions in the pan. Butter and flour joined the sautéed onions, and I whisked until it formed a smooth base.
Making a roux this way felt like a small kitchen triumph. It’s often the little things.
Next I added heavy cream, which is quickly becoming a favorite ingredient in my cooking. It gives the soup a rich, silky texture that cream cheese and sour cream can’t quite replicate.
Then I stirred in the grated cheeses a little at a time, whisking continuously so the mixture stayed smooth and didn’t stick to the pan. I let it simmer until it thickened into a true soup consistency.
At that stage it was essentially a thick cheese sauce — tasty, but not quite finished.
The transformation came from adding chopped red pepper and smoky applewood bacon. The peppers add freshness and a pleasant crunch, and the bacon provides a salty, savory counterpoint that takes the soup over the top.
(I’m amused that I’ll happily eat a pile of vegetables when they’re mixed with butter and cheese — I nearly considered adding chocolate for fun.)
I stirred about half of the red pepper and half of the crumbled bacon into the soup, let it simmer a few more minutes, then ladled it into bowls.
The soup was amazing — creamy and comforting, with the onions and peppers retaining a bit of bite and the bacon adding crunchy, smoky richness. I served it with slices of buttered whole wheat Tuscan bread for dipping.
Yes, I’ll rationalize the butter and cheese with whole wheat bread.
To finish, I topped each bowl with a little extra chopped pepper and crumbled bacon.
The flavor was beyond words. The textures — creamy soup, crisp vegetables, and crunchy bacon — all worked together perfectly.
Recipe: Cheese Soup with Red Pepper and Bacon
Serves 4
- 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
- 1/2 cup grated white sharp cheddar
- 1/2 cup grated colby cheese
- salt & pepper to taste
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 grated cheeses in small increments, stirring constantly so the cheese melts smoothly and does not stick. Reduce to low-medium heat and let the soup simmer for about 15 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste. If you prefer a thicker soup, add additional flour by the tablespoon, stirring until incorporated and thickened.
Stir in half of the chopped red pepper and half of the crumbled bacon. Let simmer another 5 minutes, then serve in bowls and garnish with the remaining bacon and red pepper.
I ate the whole pot myself because it was that good. You’ll want some too.
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