Garlicky Cheddar Cheese Bisque Recipe
Garlicky Cheddar Cheese Bisque Recipe photo by Taste of Home
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Garlicky Cheddar Cheese Bisque Recipe

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I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 6 servings


  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1 medium leek (white portion only), sliced
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped peeled parsnip
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2/3 cup dry white wine
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 can (12 ounces) evaporated milk
  • 2 cups shredded sharp white cheddar cheese
  • Crushed baked pita chips
  • Minced fresh parsley

Nutritional Facts

1 cup (calculated without toppings) : 320 calories, 19g fat (12g saturated fat), 68mg cholesterol, 1307mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 13g protein .


  1. In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
  2. Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
  3. Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley. Yield: 6 servings.
Originally published as Garlicky Cheddar Cheese Bisque in Taste of Home Christmas Annual Annual 2013, p59

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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c_breeze 243824
Reviewed Feb. 14, 2016

"Loved this soup, as did all of our guests! It's surprisingly flavourful!!! Well done!"

Ginger H. 242577
Reviewed Jan. 26, 2016

"Silky smooth, tasty soup. Substituted chopped sweet onion for the leek, small potato for the parsnip and 2% milk for evaporated milk as that's what I had on hand."

itscher 216259
Reviewed Dec. 29, 2014

"This is one of the best soups I have ever had and I am not a big soup fan. Light but full body taste. Our entire family rated it a 10 ! Had it Christmas dinner warmup and will be making it for New Years as well."

_squizzle 120206
Reviewed Mar. 2, 2014

"Fixed as is, we thought it was very good! I wouldn't change a thing. You can really taste the root vegetables and the garlic/cheese sets it off nicely. Goes very well with a freshly baked loaf of bread (hint: can be found in the frozen section with the yeast rolls)- wouldn't really say that's fresh bread, but hey, it's better than those already baked loafs sold in common grocery stores."

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