New Hampshire Cheese Soup
Indulge in the comforting warmth of New Hampshire Cheese Soup, a velvety, cheese-laden masterpiece that’s perfect for chilly days. This hearty soup combines a medley of fresh vegetables—like finely diced onion, carrot, and celery—with the rich creaminess of sharp cheddar and Monterey Jack cheeses, creating a luxurious texture and bold flavor. A dash of Dijon mustard and Worcestershire sauce adds a tangy depth, while optional cayenne pepper delivers a gentle kick for those who crave a hint of spice. Ready in just under an hour, this recipe is a celebration of wholesome, homestyle cooking. Serve it piping hot with crusty bread or in a bread bowl for a rustic New England touch, and don't forget the sprinkle of green onions for a fresh, vibrant garnish. Perfect for cozy nights, family gatherings, or any time you crave a bowl of cheesy comfort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.125 teaspoon cayenne pepper (optional)
- 2 stalks green onion, thinly sliced (for garnish)
- 1 loaf crusty bread or bread bowl (optional, for serving)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring often, until the vegetables are softened but not browned.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the milk. Slowly add the shredded cheddar and Monterey Jack cheese, one handful at a time, stirring constantly until melted and smooth.
Add the Worcestershire sauce, Dijon mustard, salt, pepper, and cayenne pepper (if using). Stir to combine and adjust the seasoning to taste.
Let the soup simmer on low heat for an additional 5 minutes. Do not let it boil, as this could cause the cheese to separate.
Ladle the soup into bowls and garnish with sliced green onions.
Serve immediately with crusty bread or in a bread bowl for an optional rustic touch.
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 11369 mg | 494% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 46.2 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 4153 mg | 319% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2750 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.
