Double Cheese Soup
Indulge in the velvety richness of Double Cheese Soup, a comforting bowl of cheesy decadence perfect for any occasion. This creamy soup combines the sharp tang of shredded cheddar with the nutty depth of grated Parmesan, melted into a luxurious blend of whole milk, heavy cream, and a lightly spiced broth. Finely chopped onions, garlic, and a touch of paprika and ground mustard enhance the depth of flavor, while a roux ensures a perfectly smooth texture. Ready in just 45 minutes, this hearty recipe is ideal for a cozy dinner or an impressive appetizer. Serve it warm with crunchy croutons or extra cheddar for a mouthwatering finish that will keep everyone coming back for more. Perfect for cheese lovers, this soup is a star in any season!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- croutons or additional shredded cheddar, for garnish (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the onions and garlic, and stir continuously for 1-2 minutes to form a roux.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Lower the heat to medium-low and stir in the whole milk and heavy cream. Allow the mixture to warm without boiling, about 5-7 minutes.
Slowly add the shredded cheddar cheese and grated parmesan cheese, a handful at a time, while stirring constantly to ensure the cheese melts smoothly into the soup.
Once all the cheese has been incorporated, add the paprika, ground mustard, salt, and black pepper, stirring to combine.
Simmer the soup for an additional 10 minutes, stirring occasionally, to let the flavors meld together.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with croutons or extra shredded cheddar cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 142.8 g | 714% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 7768 mg | 338% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 30.8 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3184 mg | 245% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1434 mg | 31% | |
*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.
