cheddar cheese soup recipe
The Best cheddar cheese soup recipe
The best part? It’s not just delicious—it’s also surprisingly balanced. The cheddar adds a deep, slightly tangy flavor that pairs beautifully with the mild richness of the broth, while the vegetables bring a touch of freshness without overpowering. It’s a way to enjoy comfort food without feeling guilty, since it’s packed with nutrients like calcium from the cheese and vitamins from the veggies. Plus, it’s easy to customize—swap in extra potatoes or mushrooms if you’re feeling adventurous, or let the kids add their own toppings like green onions or hot sauce. It’s that kind of dish that feels like home, no matter how often you make it.
Classic Cheddar Cheese Soup
A comforting, creamy soup that’s perfect for chilly evenings. This version keeps the flavors rich and satisfying with a smooth, velvety texture.
🥘Ingredients
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 1/2 cup milk
👨🍳Directions
-
1
Sauté onion and garlic in a large pot over medium heat until soft, about 3 minutes. Add diced tomatoes and broth, then bring to a simmer. -
2
Reduce heat to low and let the soup simmer for 10 minutes to thicken slightly. -
3
Whisk in heavy cream and milk until smooth. Stir in shredded cheddar cheese until fully melted and creamy. -
4
Taste and adjust seasoning if needed. Serve hot with crusty bread or a side of steamed green beans.
🔧Equipment
- Large pot
- Wooden spoon
- Whisk
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cheddar Cheese Soup Works
❓ Frequently Asked Questions About Cheddar Cheese Soup
How long does it take to make cheddar cheese soup?
This soup typically takes about 30 to 40 minutes to prepare, depending on whether you use an instant broth or make it from scratch. Cooking the soup itself adds around 15 to 20 minutes, especially if you’re simmering it slowly.
Can I substitute any of the ingredients?
Yes, you can adjust some ingredients if needed. For example, you can use a different type of broth (chicken, vegetable, or even beef) and swap the shredded cheddar for mild cheddar or Monterey Jack. If you’re avoiding dairy, opt for a dairy-free cheese alternative, though texture may differ slightly.
What’s the best way to thicken the soup without a roux?
To thicken your soup naturally, stir in a small amount of cornstarch mixed with cold water (1 tablespoon cornstarch + 1 tablespoon water) and cook it in for 2–3 minutes. Another option is to use a blend of flour and butter (a quick roux) or even pureed butternut squash for creaminess.
How should I serve this soup?
This soup pairs well with crusty bread, a side salad, or even a simple green salad. For extra indulgence, top it with a dollop of sour cream, fresh chives, or a sprinkle of grated cheese before serving.
Can I make this soup ahead of time and reheat it?
Yes, you can prepare the soup in advance and store it in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, warm it gently on the stove, stirring occasionally, and add a splash of milk or broth if it’s too thick.
