Creamy Pimento Cheese Soup is pure comfort in a bowl for any cheese lover! Picture the sharp tang of cheddar, the gentle kick of pepper jack, and the subtle sweetness of pimentos, all coming together in a silky, velvety soup. This dish takes the familiar flavors of classic pimento cheese and transforms them into a rich, spoon-worthy soup that feels both indulgent and cozy. Ready in under 30 minutes, it’s a flavorful, no-fuss recipe you can enjoy any night of the week.
Why You’ll Love This Creamy Pimento Cheese Soup
This soup is perfect for anyone who loves cheesy, creamy, and flavor-packed dishes. It takes the beloved Southern pimento cheese spread and turns it into a luscious soup that’s both hearty and comforting. The best part? You can customize the spice level to your taste by adjusting the cayenne or using a milder cheese. It’s as versatile as it is delicious, making it a hit for weeknight dinners or special occasions.
Ingredients
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ green bell pepper, finely diced
- ½ red bell pepper, finely diced
- 4 tablespoons butter
- 2 tablespoons cornstarch
- ½ teaspoon dry mustard
- 2 cups vegetable broth
- 4 ounces cream cheese, softened
- 1 cup half & half cream
- ½ cup pepper jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons pimentos, drained
- Dash of cayenne pepper
- Salt and pepper, to taste
- Optional: Extra diced red bell pepper and chopped parsley for garnish
Step-by-Step: How to Make Creamy Pimento Cheese Soup
- Sauté the veggies: In a large Dutch oven, melt the butter over medium heat. Add the onion, garlic, and bell peppers. Cook for 5–8 minutes until softened and translucent.
- Thicken the base: Stir in the cornstarch and dry mustard until the vegetables are coated.
- Add liquids & cream cheese: Slowly pour in the vegetable broth while whisking. Add the softened cream cheese and half & half, cooking for 12–15 minutes until the mixture thickens.
- Melt the cheese: Stir in the pimentos, shredded cheddar, and pepper jack. Add a dash of cayenne pepper, then season with salt and pepper to taste.
- Finish & serve: Let the soup simmer for another 2–3 minutes until all the cheese is melted and the soup is creamy. For extra flavor and presentation, garnish with diced red bell pepper and a sprinkle of parsley. Want more heat? Add extra cayenne or smoked paprika.
Helpful Tips
- Shred your own cheese: It melts smoother than pre-shredded varieties.
- Blend for creaminess: Use an immersion blender for an ultra-smooth texture before adding the shredded cheese.
- Adjust spice: Swap out the pepper jack for Monterey Jack for a milder version or increase cayenne for a kick.
Substitutions and Variations
- Dairy-free: Use plant-based cream cheese, milk, and vegan cheese.
- Add protein: Stir in shredded chicken, bacon, or sausage for a heartier meal.
- Swap broths: Use chicken broth instead of vegetable broth for deeper flavor.
Storage Instructions
- Refrigerate: Keep in an airtight container for up to 3 days.
- Freeze: Can be frozen for up to 1 month. Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over low heat, adding a splash of cream or broth if needed.
Nutritional Information
(Per serving – based on 6 servings)
- Calories: 320
- Protein: 10g
- Carbohydrates: 8g
- Fat: 28g
- Fiber: 1g
- Sugar: 3g
Serving Suggestions
- Serve with crusty bread or garlic toast for dipping.
- Pair with a fresh green salad for a balanced meal.
- Try it with a grilled cheese or ham sandwich for the ultimate combo.
- Use as a dip for tortilla chips or pretzel bites for parties.
Frequently Asked Questions About Creamy Pimento Cheese Soup
Can I make this ahead? Yes! The flavors get even better the next day. Reheat gently.
Is it gluten-free? Yes, as written. Check your broth and cheese for certifications.
Can I substitute the cream? Heavy cream makes it richer; whole milk makes it lighter.
What pimentos work best? Jarred diced pimentos are easiest, but roasted red peppers are great too.
Is it spicy? Mild with a hint of kick. Adjust cayenne and cheese type to taste.
Conclusion
Thank you for making this Creamy Pimento Cheese Soup with me! It’s one of my favorites for its creamy texture, bold flavors, and simple prep. Whether for a cozy night in or entertaining guests, this soup is sure to impress. Happy cooking, and thank you for being part of this food-loving community!
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Creamy Pimento Cheese Soup
- Total Time: 30 minutes
- Yield: 6 servings
Description
A creamy, Southern-inspired soup made with sharp cheddar, pepper jack, pimentos, and cream. Comforting, rich, and ready in under 30 minutes.
Ingredients
- Onion, garlic, green & red bell peppers
- Butter, cornstarch, dry mustard
- Vegetable broth, cream cheese, half & half
- Sharp cheddar cheese, pepper jack cheese, pimentos
- Cayenne, salt, pepper
- Optional: diced red bell pepper & parsley for garnish
Instructions
- Melt butter in a Dutch oven. Add onion, garlic, and bell peppers. Cook until softened.
- Stir in cornstarch and mustard. Add broth, cream cheese, and half & half. Cook until thickened.
- Stir in pimentos and cheeses. Add cayenne, salt, and pepper.
- Simmer until cheese is melted. Garnish and serve.
Notes
Use an immersion blender for a smoother texture. Adjust cayenne for heat preference. Store in fridge for up to 3 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Carbohydrates: 8g
- Protein: 10g