Cheese Soup with Peppers

Step 1

Melt the 2 tbsp butter in a large pot over medium heat. Add the 1 chopped onion and 1 chopped red bell pepper; cook until soft, about 5 minutes.

Step 2

Sprinkle the 2 tbsp flour over the vegetables and stir constantly for 1 minute until the flour is absorbed.

Step 3

Slowly pour in the 3 cups chicken broth while stirring. Bring to a simmer and cook until slightly thickened, about 5 minutes.

Step 4

Reduce heat to low. Add the 2 cups shredded cheddar cheese and stir until completely melted and smooth.

Step 5

Stir in the 1 cup milk and heat through for 2 minutes, but do not boil. Season with salt and pepper to taste.

Step 6

Ladle the soup into bowls and garnish with the 2 sliced green onions. Serve hot with bread rolls.