This soup is very easy to make in just a few minutes. It is the classic tale of looking in the refrigerator and finding no food. What I did find was a red bell pepper, and a few hunks of cheese. The old potato in the wire basket made the dish almost complete. The cheese and the potato give this soup a creamy consistency which is really amazing. The sweetness and distinct flavor of the pepper really come through, even with the intensity of the cheese. You can also use low fat versions of the cheeses with great results. Sometimes I add a chile pepper to give it a nice kick, and pepper jack cheese would do the trick as well. I will also generally use whatever cheese I have on hand, the choice is yours. One really nice aspect of this soup is that by adding the shredded cheese and incorporating it into the hot soup off the heat, most of the cheese melts in, however you will still find cheese strands throughout the soup, giving it a really wonderful combination of textures.
1 big red bell pepper (or 2 small ones), seeded with the pith (ribs) removed
1 medium potato
4 cups chicken (or vegetable) stock
2 cups mixed shredded cheese (I usually use Cheddar, Queso Fresco, & Asadero), regular or low fat
1. Cut the pepper and potato into small pieces and place in a pot with the stock, cooking it at a medium-high heat.
2. After 10 minutes or so, use a hand blender to puree the soup (this can be done by pouring it into a blender as well if you don’t have the hand version).
3. Turn off the heat and add the cheese, stirring to melt it thoroughly. When the cheese has melted, which takes a minute or so, you are ready to serve.
Makes 4 – 6 servings.