Creamy Cheese Soup
Warm up with a bowl of this irresistibly rich and velvety **Creamy Cheese Soup**, the ultimate comfort food for cheese lovers. This hearty recipe begins with a flavorful base of sautéed onions, carrots, and celery, enhanced with garlic for an aromatic touch. The soup is thickened to perfection using a buttery roux, then enriched with chicken broth, whole milk, and heavy cream for an indulgent texture. Sharp cheddar cheese takes center stage, melting seamlessly into the base to create a luscious, cheesy bite in every spoonful. A dash of smoked paprika adds a subtle smoky depth, while a sprinkle of fresh chives provides a bright, herby finish. Ready in under 45 minutes, this easy-to-make soup is perfect for chilly weeknight dinners or as an impressive starter for guests. Pair it with crusty bread or a crisp green salad for a satisfying, balanced meal.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 yellow onion, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion, carrot, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to incorporate. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually add the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Once the broth is simmering, lower the heat to medium-low and stir in the milk and heavy cream.
Add the shredded cheddar cheese one cup at a time, stirring until fully melted before adding the next cup.
Season the soup with smoked paprika, salt, and black pepper. Stir well to combine.
Continue to cook the soup over low heat for about 10 minutes, stirring occasionally, until thickened to desired consistency.
Adjust seasoning to taste, if necessary.
Serve hot, garnished with chopped chives.
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.6 g | 321% | |
| Saturated Fat | 154.9 g | 774% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 7452 mg | 324% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 36.8 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3210 mg | 247% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2751 mg | 59% | |
*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.
