Comforting Cheese Soup with Red Pepper and Bacon.

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Have you ever had cheese soup?



I had never made it before, but dug out this recipe from my aunt.



I modified it slightly, but it was incredible. First time ever making cheese soup. I’ll take it.




I chopped some onions and sauteed them.








I have hated onions my entire life. Just recently, when I began hvaing to carmelize them for my husband every single day, they started to grow on me.




I grated sharp yellow cheddar, sharp white cheddar, and some colby jack.





The best (or worst?) part of grating the cheese is eating huge pile-fuls of it. My jeans love it.





Once the onions were sauteed, I did the coolest thing ever.





I made a roux, with butter and flour, with the onions.







I had never made a roux with anything other than butter and flour in the pan, so you can imagine my excitement. It is the simple things in life.


Or maybe it’s just my simple mind.



I added some heavy cream, which is quickly becoming my new best friend.



It is pushing cream cheese and sour cream out the door.


Not really. There is room for all 3 in my life.




I added the cheese in increments, whisking continuously.






And I let it simmer, bubble and thicken.


What is that you say? It just looks like a boring cheese sauce?



Well, right now, it kind of is. Though the different kinds of cheese are very tasty, and the ‘sauce’ is now thick like soup.



But here is the best part.



Chopped red pepper.






(Isn’t is funny how I can eat lots of veggies when mixed with large quantities of butter and cheese? I’m sort of surprised I didn’t add chocolate to this soup.)




Smoked applewood bacon – my favorite kind.





I stirred about half of the red pepper and crumbled bacon into the soup, and let it simmer a bit longer.





The soup was incredible. Especially with large slabs of buttered, whole wheat tuscany bread dipped into it.



See? I made up for the butter and cheese with whole wheat ingredients.

Huge slices of whole wheat ingredients, that is.



I topped the soup with a bit more pepper and bacon.



There are barely words.

The onions and peppers stayed crisp inside the creamy soup. And must I even explain the bacon?






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 cheese

1/2 cup grated white sharp cheddar cheese

1/2 cup grated colby cheese

salt & pepper to taste

Heat 2 tablespoons of olive oil in a medium saucepan at medium-high high. Add chopped onions and saute until translucent, about 10 minutes. Add flour and butter, whisking constantly to create a roux.

Reduce to medium heat, and add heavy cream and chicken stock. Add cheeses in increments, stiring constantly so cheese does not stick to bottom. Reduce to low-medium heat, and let simmer for 15 minutes, or until thick. Stir occasionally. Add salt and pepper to taste, if needed. If soup is not as thick as you would like, add flour by the tablespoon, stiring until it thickens.

Add  half of chopped red pepper and bacon to soup, stirring to mix. Let simmer for 5 more minutes.

Serve in soups bowls. Garnish with remaining bacon and red pepper.




That doesn’t sound too difficult does it?


I know you want some.



So do I. But I ate it all.


Darn it.



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