Red Bell Pepper Soup With White Cheddar Swirl
Red Bell Pepper Soup with White Cheddar and cilantro

Red bell peppers are a favorite in my house. The boys and I love them raw and I love them in my morning eggs.

They are in season all summer but for some reason every fall they get really cheap around here. I picked up a huge bag with some whoppers in it last week.

Large Red Bell Pepper

I bought so many I realized there was no way we were going to eat them all in time, so yesterday I decided to try a quick soup idea.

The result was a warm bowl of heaven and The Laughing Cow White Cheddar really added that something special.

The Laughing Cow White Cheddar

Of course I’m the only one in my house that will eat something like this. I can only hope that one day the boys just start to appreciate my yummy creations.

Red Bell Pepper Soup with White CheddarA girl can dream, right?

Here’s what I did …

  • 2 tsp olive oil
  • 1 small sweet onion, chopped (~200g)
  • Kosher salt
  • 4 large red bell peppers, chopped (mine ended up to be 775 g when chopped)
  • 1 small hot pepper (optional; you can use hot pepper sauce, too),seeded and chopped
  • 32 oz (4 cups) chicken stock (use veggie for vegetarian)
  • 1/2 tsp dried Thyme
  • 1 tsp chili powder
  • 1 wedge of The Laughing Cow White Cheddar for each serving

Heat the olive oil in a soup pot over medium-high heat.

Sauté the onion with a pinch of kosher salt.

Add in all the chopped peppers.

cooking peppers

Cook them for a few minutes. I tried to get a few to scorch but my pan was too crowded.

Add the chicken stock and spices.


Bring everything to a boil and then lower to medium and cook until the peppers are nice and soft, around 20-30 minutes.


Transfer the soup to the blender or use an immersion blender to puree.

Puree pepper soup with immersion blender.

Marvel at your bowl of awesomeness! (At least that’s what I did.)


Right before you are ready to serve, take a wedge of The Laughing Cow White Cheddar and 1 tbsp of warm water and mix together until smooth. This makes an amazing cheddar sauce.

Laughing Cow White Cheddar Sauce

It may not seem like the cheese will get smooth but just keep stirring. It’ll get there!

I got creative and drizzled it in a swirl pattern using a spoon.

Bell Pepper Soup with White Cheddar

I’ve never done anything like that before but it was so fun and easy to do. Plus, you eat with your eyes first, right?

I decided to sprinkle a little dried cilantro on for effect and it made it even prettier.

Red Bell Pepper Soup with White Cheddar and cilantro

The recipe yielded exactly 7 cups of soup. I have 2 cups of soup in the bowl above. For ease of calculating I’ll provide the nutritional info per cup and then you can just add The Laughing Cow wedge. Remember, I base all WWP calculations on total nutritional information.

Approx Nutritional Information per serving
Servings Amt per Serving
7 1 cup
Calories Fat Fiber WWPs
70 2g 7g old: 1 new: 3
Sugar Sat Fat Carbs Protein
11g 0g 20g 6g

Disclosure: I’ve partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!

Posted in: 1 WWP, 3 WWPP, Food Photos, Lunch Ideas, Soup/Stew Ideas, The Laughing Cow Ideas, Vegetarian Ideas
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6 Comments and 3 Replies

    1. Christy

      Made this on Wednesday this week and had as leftovers last night. Both the husband and I love it. Although I couldn’t get that swirly thing as pretty as you. I also had to add some turkey kielbasa slices to the husband’s bowl, which complimented the soup really well.

  1. Christy

    PS: I hadn’t tried the Lite Laughing Cows until reading your blog – love them! and all your creative ideas to use them.

  2. Nicole M

    This look soo yummy! I’m definitely making this tomorrow. One question though, why is it 11 g of sugar?

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