| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 21g | 11g | 19g |
| sugars | fibre | protein | salt |
| 3g | 2g | 16g | 0.8g |
Today we’re diving into a fiery classic with a rich, savory twist. Yes, the incomparable Habanero Cheddar Cheese Soup. This recipe leans into the bold flavors of the great outdoors and packs quite a punch, perfect for those chilly nights in the Rockies – or anywhere else, for that matter. Picture yourself seated by a crackling fireside, bowl in hand, spooning mouthfuls of hearty mountain faire infused with a spark of habanero’s heat. The rustic, warming comfort food capabilities of this soup have earned it a special place in my heart.
Tapping into the Health Spectrum
Not only is this Habanero Cheddar Cheese Soup an invigorating flavor adventure, but it is also rich in nutritional value – another reason why I fancy this recipe so much. The incorporation of vegetables like onion, celery, and carrots bolsters the fibre and vitamin content of this soup. Alongside, a hefty dose of garlic provides beneficial anti-inflammatory properties.
The star of the recipe, the habanero pepper, brings more than just spice. This little dynamo also delivers capsaicin, a compound widely famed for its potential chili-related health benefits, including pain relief and improved digestive health.
A Harmonious Blend
What I absolutely love about this soup recipe is how it beautifully integrates a spectrum of flavors. The sharpness of Cheddar cheese balances the heat of the Habanero, while the apple adds a hint of fruitiness to taper the spice. It is somewhat similar to a classic cheddar cheese soup, but with a daring habanero twist.
This robust soup could work wonders when paired with a simple green salad or some crusty bread to sop up every last ounce of flavor. Though it encases a variety of tastes, the soup maintains a delicate balance making it an ideal partner with various dishes without overpowering them.
I invite you to brace the heat, venture into the wilderness of flavors, and lose yourself in the intricacies of the Habanero Cheddar Cheese Soup recipe. Who knows, it might just become your next favorite like it has become to us, Rocky Mountain dwellers.
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 habanero pepper, seeded and minced
- 1 apple, peeled and diced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 3 cups shredded Cheddar cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Method
Step One
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, celery, carrot, habanero pepper, and apple to the pot. Sauté the ingredients until they are soft and the onions are translucent.
Step Two
Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until the garlic is fragrant but not brown.
Step Three
Sprinkle the vegetables with the all-purpose flour, stirring to ensure everything is evenly coated. Allow the mixture to cook for a minute or two, until the flour is lightly browned.
Step Four
Slowly pour in the chicken broth and milk, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer so the soup can begin to thicken.
Step Five
Lower the heat to medium-low and gradually add the shredded Cheddar cheese to the soup, stirring until all the cheese is melted and incorporated.
Step Six
Stir in the paprika, dried thyme, ground black pepper, and salt. Continue to cook the soup on medium-low heat for an additional 10-15 minutes, until the soup is heated through.
Step Seven
Taste the soup and adjust the seasonings as necessary. Serve hot with your choice of garnish or side dishes.
