This cheddar cheese soup recipe is a comforting and quick-to-make dish that brings rich, creamy flavors with a touch of freshness from the vegetables. Sauteed onions and a blend of cheddar and mozzarella cheese create a smooth, velvety base, while carrots and celery add texture and nutrition. With a hint of garlic and a garnish of chives, this soup is perfect for a one-pot dinner or a satisfying lunch. Serve it with crusty bread or a fresh salad for a complete and hearty meal that’s sure to warm you up on a chilly day.
Ingredients for Cheddar Cheese Soup
- Onion: A small yellow or white onion will do the job here. Be sure to give it a rough chop rather than slicing it so the onion bits are small and cook evenly.
- Butter: Use unsalted butter to saute the onions, ensuring you have full control over the soup’s saltiness.
- Flour: All-purpose flour creates a roux. This gives the soup its smooth and thick consistency.
- Seasonings: A blend of salt, garlic powder and pepper add a subtle depth and flavor.
- Milk: While you could use half and half or heavy cream, we use 2% milk, it makes the optimal texture because it’s not too thick or thin.
- Broth: Homemade chicken broth or vegetable broth adds a lot of deep flavor to the base of this soup. Look for reduced sodium if you go the store-bought route. With all the cheese in this recipe, you don’t want to run the risk of your soup being too salty.
- Carrots: Shredded carrots add a touch of sweetness and a pleasant texture.
- Celery: Finely chopped celery brings a mild, aromatic flavor and a bit of crunch.
- Shredded cheddar cheese: If you really want a strong cheese flavor, splurge on a high-quality aged sharp cheddar. For the best texture, grate your cheese fresh from a block. Pre-shredded cheeses typically contain anti-caking additives that prevent them from melting smoothly.
- Shredded mozzarella cheese: Part-skim mozzarella cheese melts smoothly into the soup, contributing a mild, creamy texture without adding too much fat.
- Chives (optional): Minced chives provide a fresh, oniony finish that enhances the soup’s flavor and presentation.
Directions
Step 1: Make the base
In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper. Stir it until smooth. Gradually add milk, cook and stir over medium heat until thickened and bubbly.
Step 2: Finish the soup
Meanwhile, in a small saucepan bring the broth to a boil. Add carrot and celery and simmer for five minutes or until vegetables are tender. Add it to the milk mixture and stir until blended. Add your cheeses. Cook and stir until melted, but do not boil. Garnish with chives if desired.
Recipe Variations
- Add protein: Shredded chicken, ground beef, bacon crumbles or cubed ham can be added to offer a more hearty soup.
- Toss in some veggies: Add one cup of small broccoli and cauliflower florets to the broth with the carrots and celery for a broccoli cauliflower cheese soup twist.
- Adjust the seasonings: Try adding red pepper flakes to bring some heat. Roasted garlic will intensify the caramelized onions and fresh herbs will give this soup an herbaceous quality. A dollop of Dijon mustard is another idea for a tangier soup.
How to Store Cheddar Cheese Soup
To store cheese soup, let it come to room temperature before transferring it to an airtight container with a tight-fitting lid. Using a container with a secure lid is essential when storing soups to avoid unwanted spills. The soup can be stored in the refrigerator for three to four days.
Can you freeze cheddar cheese soup?
Due to the dairy in this cheese soup, we do not recommend freezing it. The dairy typically separates from the rest of the soup in the freezer and creates an unpleasant texture when thawed and reheated. If you’re looking for soups that freeze well, choose a brothy soup recipe with stock or tomato bases.
Cheddar Cheese Soup Tips
Why won’t my cheese melt?
If your cheese isn’t melting smoothly several factors could be at play. The type of cheese matters! The low-moisture or pre-shredded cheeses often contain anti-caking agents that hinder melting, so opt for freshly shredded cheese. Temperature is crucial, as melting cheese at too high a heat can cause it to separate and become grainy. Keep the heat low and avoid boiling after adding the cheese. Finally, ensure you add the cheese gradually, stirring continuously to achieve an even, smooth melt.
How do you keep cheddar soup from breaking?
Whisk in a roux. Combine a few tablespoons of flour or cornstarch with 1 tablespoon of water in a small bowl and whisk it into the soup. This will thicken the consistency and stop the cheeses from separating.
What do you serve with cheddar soup?
This soup is perfect when served with a hunk of crusty garlic bread to soak it all up. Better yet, serving this dish in a bread bowl makes the hearty soup even more nourishing. If you’re looking for a lighter dish to pair with it, a simple side salad is an easy way to round out the heavy soup.
