Savory Cheese Soup
Indulge in the velvety richness of Savory Cheese Soup, a warm and comforting dish perfect for any occasion. This luscious recipe marries sharp cheddar and nutty Parmesan with a creamy base of milk and heavy cream, delivering bold, cheesy flavor in every spoonful. Infused with sautéed onion, grated carrot, and a touch of garlic, this soup boasts layers of savory depth, while a sprinkle of paprika adds a subtle hint of warmth. Ideal for a cozy dinner or as a crowd-pleasing appetizer, it pairs beautifully with crusty bread or a crisp side salad. Ready in under an hour, this easy-to-make cheese soup is a must-try for lovers of comforting classics. Keywords: savory cheese soup, creamy cheese soup, cheddar Parmesan soup, easy soup recipe, comfort food.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely grated
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the finely chopped onion and grated carrot. Sauté for 3-4 minutes until the onion is translucent and the carrot softens.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Reduce the heat to medium-low and stir in the milk and heavy cream. Cook for 5-7 minutes, stirring occasionally, but do not let the mixture come to a boil.
Slowly add the shredded cheddar cheese and grated Parmesan cheese in small handfuls, stirring constantly to melt the cheese into the soup. Repeat until all the cheese is incorporated and the soup is smooth.
Season the soup with salt, black pepper, and paprika. Taste and adjust seasoning, if necessary.
Allow the soup to simmer gently for another 10 minutes, stirring occasionally to prevent sticking. The soup will thicken slightly during this time.
Ladle the hot soup into bowls and garnish with freshly chopped parsley, if desired. Serve immediately with crusty bread or a side salad.
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.2 g | 357% | |
| Saturated Fat | 173.6 g | 868% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 9638 mg | 419% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 32.8 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 4012 mg | 309% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1730 mg | 37% | |
*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.
