Monterey Jack Cheese Soup is a creamy, rich, and comforting dish that offers a harmonious blend of flavors and textures. This soup starts with a base of sautéed onions and garlic, gently cooked until they’re soft and fragrant, forming the aromatic backbone of the dish. To this, a roux is typically added, made from butter and flour cooked together until golden, thickening the soup and giving it a smooth texture.
The star ingredient, Monterey Jack cheese, is known for its mild flavor and excellent melting properties. It’s grated and slowly incorporated into the soup, often along with a splash of milk or cream, creating a velvety, cheesy broth that’s irresistibly rich. Some variations might include a touch of white wine for added depth or a sprinkle of sharp cheddar for a more complex flavor profile.
Vegetables like carrots, celery, and potatoes are often included, diced into bite-sized pieces and simmered until tender. These not only add nutritional value but also a variety of textures to the soup. For a hint of spice, a dash of cayenne pepper or chopped green chilies can be included, complementing the creamy cheese with a subtle heat.
The soup is typically seasoned with salt, black pepper, and sometimes a pinch of nutmeg to enhance the cheesy flavor. It’s simmered until everything melds together beautifully, creating a harmonious blend of flavors. The final dish is often garnished with fresh herbs like parsley or chives, adding a pop of color and freshness.
Monterey Jack Cheese Soup is a comfort food classic, perfect for chilly days or whenever you’re in the mood for something soothing and satisfying. It’s often served with crusty bread or croutons for dipping, making it a fulfilling meal on its own. This soup is a celebration of simplicity and flavor, where the creamy, mild taste of Monterey Jack cheese truly shines.
Cook time: 40 Min Prep time: 15 Min Serves: 10+
Ingredients
2 c chicken broth
1 c tomatoes, peeled and diced
1 can(s) green chiles, chopped, 4 oz.
1 c onion, finley chopped
3 c Monterey Jack cheese, coarsely chopped (3/4 lb)
6 Tbsp all-purpose flour
1/2 tsp salt
6 Tbsp butter, melted
5 c milk, hot
1/8 tsp pepper
1/2 tsp garlic, minced
Directions
1. Mix broth, onion, tomato, chiles, and garlic. Bring to boil on high heat; cover.
2. Reduce heat to medium and simmer 10 minutes.
3. Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes.
4. Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened.
5. Remove broth from heat and stir into milk mixture 1/4 cup at a time.
6. Return to heat; add remaining 1 1/2 cups of hot milk, salt, pepper, and cheese.
7. Stir until cheese is melted and soup is well heated.
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