Cheese and Egg Soup
Warm, comforting, and rich with flavor, this Cheese and Egg Soup is a perfect blend of creamy textures and savory tastes. Crafted with a velvety base of chicken or vegetable broth, whole milk, and a delectable mix of sharp cheddar and nutty Parmesan cheeses, this soup offers an indulgent yet approachable meal for cheese lovers. Whisked eggs are tempered and folded in to create a luscious, silky texture, while a touch of dried thyme and fresh parsley add herbaceous depth. Ready in just 30 minutes, this one-pot wonder is ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley for a pop of color and extra flair, and enjoy this satisfying dish paired with crusty bread or a fresh side salad for a complete and hearty meal. Perfect for fans of creamy soups and quick comfort food recipes!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1.5 cups shredded cheddar cheese
- 1 cup parmesan cheese, grated
- 3 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Melt the butter in a medium-sized pot over medium heat.
Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux. The mixture should become lightly golden.
Slowly pour in the chicken or vegetable broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Stir in the milk and let it warm for 2-3 minutes, continuing to stir to combine.
Reduce the heat to low and add the shredded cheddar and grated parmesan cheese. Stir until the cheeses are completely melted and the soup is smooth.
In a small bowl, whisk the eggs until beaten. Gradually ladle a small amount of the hot soup into the eggs while whisking to temper them and prevent curdling.
Slowly pour the tempered eggs back into the pot while stirring the soup continuously. The eggs will create a silky texture as they cook.
Season the soup with salt, black pepper, and dried thyme. Taste and adjust the seasoning as needed.
Let the soup cook on low heat for 2-3 more minutes, stirring occasionally.
Serve the soup hot in bowls, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 4.2 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 631 mg | 49% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 208 mg | 4% | |
*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.
