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Garlicky Cheddar Cheese Bisque Recipe

Garlicky Cheddar Cheese Bisque Recipe

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. YIELD: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


  • 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.

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.

Reviews for Garlicky Cheddar Cheese Bisque

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DDPLoeches User ID: 1536323 260183
Reviewed Jan. 24, 2017

"My family enjoyed it and said they'd like to have it again. I only had onions, carrots and potatoes, but they worked fine. I added a teaspoon of dried thyme too. I don't keep evaporated milk on hand, so I stir powdered milk into skim milk to make the equivalent. And mine didn't seem to need thickening, so I omitted the cornstarch mixture. Really good soup for a cold day!"

c_breeze User ID: 8665643 243824
Reviewed Feb. 14, 2016

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

Ginger H. User ID: 6978383 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 User ID: 8188383 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 User ID: 7645735 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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