Cheese Soup from Alton Brown
Indulge in the rich and velvety comfort of Alton Brown's Cheese Soup, a classic recipe that balances creamy sharp cheddar with a medley of fresh vegetables for a flavor-packed bowl of goodness. Made with sautéed onion, carrot, and celery, this easy-to-follow recipe builds a hearty base before incorporating chicken broth and whole milk for a perfectly smooth texture. The sharp cheddar cheese takes center stage, melting seamlessly into the soup, while a hint of Worcestershire sauce, paprika, and black pepper adds a savory depth. Ready in under 40 minutes, this satisfying cheese soup is perfect for weeknight dinners or as a starter for entertaining, especially when paired with crusty bread or crunchy croutons. With its comforting flavors and simple preparation, this is a must-try for cheese lovers and soup enthusiasts alike!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large saucepan over medium heat. Add the butter and melt completely.
Add the chopped onion, carrot, and celery to the saucepan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes, allowing the flour to coat the vegetables and cook slightly.
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer and cook for 10 minutes, allowing the broth to thicken slightly.
Lower the heat to medium-low and whisk in the milk. Continue to heat until the mixture is warm but not boiling.
Add the shredded cheddar cheese a handful at a time, stirring after each addition to ensure the cheese melts smoothly into the soup.
Stir in the Worcestershire sauce, salt, black pepper, and paprika.
Taste the soup and adjust seasonings as needed. If the soup is too thick, add a splash of chicken broth or milk to reach your desired consistency.
Serve hot, garnished with chopped parsley if desired, alongside crusty bread or croutons.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 4573 mg | 199% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 22.9 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2075 mg | 160% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1954 mg | 42% | |
*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.
