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Quick Roasted Pepper
& Adams Reserve
Cheddar Soup

  • Prep Time: 10 minutes
    Serves: 4 to 6

  • 12 oz Roasted Peppers, rinsed
  • 28 oz Fire-Roasted Tomatoes, diced
  • 1 ea Fresh Garlic Clove
  • t Ground Cumin
  • pinch of Cayenne Pepper
  • 8 oz Adams Reserve Cheddar
  • T Kosher Salt
  • 1 T Sugar

Combine everything in a blender except the cheddar. Blend on high for 2 minutes. Add the cheddar and blend another minute. Transfer to a sauce pan over medium heat and bring to a simmer. Serve while still hot or chill and refrigerate or freeze foranother day. Cilantro or chives make a great garnish.