Scottish Cheddar Cheese Soup
Indulge in the rich and velvety flavors of Scottish Cheddar Cheese Soup, a comforting classic that combines the bold sharpness of authentic Scottish cheddar with a medley of fresh vegetables and creamy textures. This satisfying soup starts with a base of finely chopped onions, carrots, and celery sautéed to perfection, then thickened with a touch of flour for a silky consistency. Infused with whole milk, heavy cream, and a hint of Dijon mustard, every spoonful is a harmonious blend of savory richness. Worcestershire sauce and ground white pepper enhance the depth of flavor, while a garnish of fresh parsley adds a pop of brightness. Perfectly paired with crusty bread, this hearty soup is an irresistible choice for chilly nights or as a show-stopping starter. With just 45 minutes from prep to table, it's a quick and easy recipe that delivers gourmet taste every time.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 medium celery stalks, finely chopped
- 3 tablespoons all-purpose flour
- 4 cups vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp Scottish cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoons ground white pepper
- 0.5 teaspoons salt
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the finely chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Sprinkle the all-purpose flour over the vegetables, and stir well to coat them evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable stock, whisking continuously to combine and avoid lumps. Bring the mixture to a gentle simmer.
Reduce the heat to medium-low and add the whole milk and heavy cream. Stir well and heat the mixture until just warmed through (do not let it boil).
Slowly add the shredded Scottish cheddar cheese, one handful at a time, stirring until melted and smooth before adding more cheese.
Stir in the Dijon mustard, Worcestershire sauce, ground white pepper, and salt. Taste and adjust seasonings as needed.
Simmer the soup for an additional 10 minutes, stirring occasionally, until the flavors meld and the soup reaches a creamy consistency.
Ladle the soup into bowls and garnish each serving with freshly chopped parsley.
Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.4 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 563 mg | 43% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 656 mg | 14% | |
*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.
