Cheddar Cheese Soup
Indulge in the ultimate comfort food with this velvety Cheddar Cheese Soup, a rich and creamy classic that’s perfect for chilly evenings or anytime you’re craving a flavorful bowl of warmth. Made with extra sharp cheddar cheese, a hint of Dijon mustard, and Worcestershire sauce for depth, this soup is perfectly balanced with a creamy base of whole milk and heavy cream. A fragrant blend of sautéed onions and garlic kicks off the recipe, while a simple roux thickens it into a luscious consistency. Top it with fresh chives for a pop of color and pair it with crusty bread or crunchy croutons to create a restaurant-quality meal right in your own kitchen. Ready in just 45 minutes, this easy cheese soup is ideal for weeknight dinners or cozy gatherings, and it’s sure to be a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups unsalted chicken or vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups extra sharp cheddar cheese, shredded
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 0.5 teaspoon freshly ground black pepper
- kosher salt, to taste
- 2 tablespoons chopped chives (optional, for garnish)
- crusty bread or croutons (optional, for serving)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Sprinkle the flour over the onion mixture and whisk continuously for 1-2 minutes to create a roux. This helps thicken the soup.
Gradually pour in the chicken or vegetable stock, whisking constantly to avoid lumps, and bring the mixture to a gentle simmer.
Stir in the milk and heavy cream, and continue to cook over medium-low heat, stirring frequently, until the soup thickens slightly, about 10 minutes.
Reduce the heat to low and slowly add the shredded cheddar cheese, one handful at a time, stirring constantly to ensure it melts smoothly.
Add the dijon mustard, Worcestershire sauce, black pepper, and a pinch of salt. Stir to fully incorporate.
Taste the soup and adjust the seasoning with additional salt or pepper as needed.
Simmer for an additional 5 minutes, being careful not to let the soup boil as this can cause the cheese to break.
Ladle the hot soup into bowls and garnish with chopped chives, if desired.
Serve immediately with crusty bread or croutons for dipping.
Nutrition Facts
Calories |
3196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 157.9 g | 790% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 3411 mg | 148% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 31.8 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3126 mg | 240% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
