Cheddary Soup
Warm, comforting, and irresistibly creamy, Cheddary Soup is a cheesy delight that's perfect for any cozy meal. Bursting with layers of flavor from sautéed onions, carrots, and celery, this soup is thickened with a golden roux and enriched with silky whole milk and a duo of sharp cheddar and Parmesan cheeses. A hint of smoked paprika and optional cayenne pepper adds a subtle kick to balance the richness, while fresh parsley brightens the final dish. Ready in just 45 minutes, this hearty soup is ideal for weeknight dinners or leisurely weekends. Pair it with crusty bread or a crisp side salad for a satisfying and soul-warming experience. Whether you're looking for a classic comfort food recipe or a unique twist on cheesy soups, Cheddary Soup is sure to please.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.33 cup Parmesan cheese, grated
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it cook for about 10 minutes, until slightly thickened.
Reduce the heat to low and stir in the milk. Gradually add the shredded cheddar cheese and grated Parmesan cheese, a handful at a time, stirring constantly until melted and fully incorporated.
Add the smoked paprika, cayenne pepper (if using), salt, and black pepper. Taste and adjust seasoning as needed.
Continue cooking over low heat for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together.
Remove the pot from heat and ladle the soup into bowls.
Garnish with chopped fresh parsley and serve immediately. Enjoy your Cheddary Soup with crusty bread or a side salad.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 8279 mg | 360% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 44.0 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2799 mg | 215% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2844 mg | 61% | |
*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.
