Description
A rich, creamy cheese soup that’s comforting, hearty, and full of flavor. Perfect for cold days or as a starter for your favorite meal. Made with sharp cheddar cheese, fresh vegetables, and a touch of cream for the ultimate cozy bowl.
Ingredients
Base
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Thickening agent
- 3 tbsp all-purpose flour
Liquids
- 3 cups chicken or vegetable broth
- 2 cups milk
- 1 cup heavy cream
Cheese
- 3 cups sharp cheddar cheese, shredded
Seasonings
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Optional Garnish
- Chopped chives
- Croutons
Instructions
- Melt Butter and Sauté Vegetables: In a large pot, melt butter over medium heat. Add finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Make the Roux: Stir in the all-purpose flour with the sautéed vegetables. Cook the mixture for 1 minute, stirring constantly, to form a roux that will thicken the soup.
- Add Broth Gradually: Gradually whisk in the chicken or vegetable broth to the roux, ensuring a smooth mixture with no lumps.
- Add Milk and Simmer: Pour in the milk and bring the soup to a gentle simmer. Let it cook for 10 to 12 minutes until it begins to thicken slightly.
- Incorporate Cream: Reduce heat to low and stir in the heavy cream, blending it well into the soup for extra richness.
- Add Cheese Slowly: Slowly add the shredded sharp cheddar cheese, one handful at a time, stirring constantly until the cheese is fully melted and the soup is smooth and creamy.
- Season the Soup: Season with salt, black pepper, and paprika to taste. Mix thoroughly to combine all flavors.
- Serve and Garnish: Serve the cheese soup hot. Garnish with optional chopped chives or croutons to add texture and flavor.
Notes
- Use extra-sharp cheddar cheese for a bolder, more pronounced cheese flavor.
- Avoid boiling the soup after adding cheese as this can cause curdling and separation.
- For a variation, substitute broccoli for some of the vegetables to make a broccoli cheese soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
