Creamy Pimento Cheese Soup

If no one had been looking, I would’ve just put down my spoon and picked up my bowl of creamy pimento cheese soup and poured it right into my mouth. I know, not a pretty image but a spoon was just slowing me down. I could not get over how much I loved how creamy, rich and cheesy this soup was. It was like a tasty velvety bowl of happiness. For just a little contrast I added a small handful of homemade copycat Ruby Tuesday croutons, my favorites.

Creamy Pimento Cheese SoupCreamy pimento cheese soup is absolutely perfect warmed up on a cold winter day, but also just as good on a hot day served at room temperature or thereabouts. Next time I’ll definitely double the recipe because the soup disappeared so fast. All I was soon left with was a memory. I’d rather have had another bowl!

Also try my cheddar cheese soup.

Creamy Pimento Cheese Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings


  • 3 tablespoons unsalted butter
  • 1 small onion diced
  • 1 8 ounce jar pimentos, drained
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 cups cream
  • 3/4 cup extra sharp cheddar cheese shredded
  • 1/2 cup green onions divided
  • Kosher salt and freshly ground black pepper
  • Croutons for garnish (I recommend our copycat Ruby Tuesday Pumpernickel breadcrumbs)


  • Melt the butter in a medium saucepan over medium heat.
  • Add the onion and pimentos and saute for 5 minutes.
  • Whisk in the flour.
  • Whisk in the stock and cream. Bring to a simmer and reduce to a simmer and simmer, stirring often, until thickened.
  • Remove from heat and stir in the cheese until melted.
  • Add green onions and salt and pepper to taste.
  • Serve garnished with green onions and croutons.

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