cheese soup recipe
The Best cheese soup recipe
Classic Creamy Cheese Soup with Crispy Bread
A comforting, velvety soup that blends rich cheeses with a touch of herbs and a hint of cream. Perfect for chilly evenings, this recipe serves up warmth and flavor in every spoonful.
🥘Ingredients
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp dried thyme
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped
👨🍳Directions
-
1
In a large pot, sauté the diced onion and minced garlic in a bit of olive oil over medium heat until soft, about 5 minutes. Add the crushed tomatoes and thyme, then pour in the vegetable broth. Bring to a simmer and let it cook for 10 minutes. -
2
Remove the pot from heat and blend the soup until smooth using a blender or immersion blender. Stir in the heavy cream, milk, shredded cheddar, and Dijon mustard until fully melted and creamy. -
3
Return the soup to low heat and stir in the Parmesan cheese until it dissolves completely. Taste and adjust seasoning if needed. -
4
To serve, heat a skillet over medium heat and spread panko breadcrumbs in a thin layer. Press gently to create crispy toasted breadcrumbs. Spoon a ladle of soup onto individual bowls, top with toasted breadcrumbs, and sprinkle with grated Parmesan and fresh parsley.
🔧Equipment
- Large pot
- Blender or immersion blender
- Skillet
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Cheese Soup with Crispy Bread Works
❓ Frequently Asked Questions About Creamy Cheese Soup with Crispy Bread
1. What is the best way to store leftovers of this cheese soup?
Store any unused soup in an airtight container in the refrigerator for up to three days. To reheat, warm it gently over low heat, stirring occasionally, until it reaches 165°F (74°C). Avoid boiling to prevent curdling. If the texture feels too thick, thin it slightly with a splash of broth or milk.
2. Can I make this soup ahead of time and still enjoy it fresh the next day?
Yes, but adjust the cooking time slightly. If you prepare it a day ahead, reduce the simmering time by about 10–15 minutes to avoid overcooking the vegetables. Reheat slowly to preserve the creaminess of the cheese.
3. What if I don’t have a food processor for grating cheese?
Skip the food processor entirely. Use a box grater or a sharp knife to finely chop the cheese into small, even pieces. For extra smoothness, pulse the cheese in a blender with a splash of milk or broth first, then strain through a fine-mesh sieve.
4. How can I make this soup vegetarian or vegan?
Replace the butter and heavy cream with a vegan butter substitute or olive oil. Use plant-based shredded cheese (like vegan cheddar) and swap the milk for unsweetened almond or cashew milk. Add a splash of nutritional yeast for a cheesy flavor boost.
