Tavern Cheese Soup
Warm up with a hearty bowl of Tavern Cheese Soup, a rich and creamy comfort food classic that’s perfect for cozy evenings. Loaded with sharp cheddar and Monterey Jack cheese, this velvety soup gets its depth of flavor from sautéed onions, carrots, and celery, along with a hint of smoked paprika and Worcestershire sauce. A light roux gives it a luscious, silky texture, while optional bacon and fresh chives add a savory crunch to every bite. Perfectly paired with crusty bread, this easy-to-make recipe comes together in just 45 minutes, making it an ideal crowd-pleaser for weeknight dinners or casual gatherings. Indulge in this decadent cheese soup and make it a staple in your cold-weather recipe arsenal!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large (finely diced) yellow onion
- 1 large (grated) carrot
- 2 (finely chopped) celery stalks
- 3 (minced) garlic cloves
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups (shredded) sharp cheddar cheese
- 1 cup (shredded) Monterey Jack cheese
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 0.5 cup (optional topping) cooked and crumbled bacon
- 2 tablespoons (optional topping) chopped fresh chives
- 1 loaf (for serving, optional) crusty bread
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, grated carrot, and chopped celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring frequently, to form a light roux.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Stir in the milk and heavy cream, then let the soup return to a simmer, stirring occasionally.
Reduce the heat to low and add the shredded sharp cheddar cheese and Monterey Jack cheese one handful at a time, stirring constantly to melt each addition fully before adding more.
Mix in the Worcestershire sauce, dry mustard powder, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Allow the soup to simmer gently for an additional 5-10 minutes, stirring occasionally, until thickened and creamy.
If desired, top each serving of soup with crumbled bacon and chopped fresh chives. Serve warm with crusty bread for dipping.
Nutrition Facts
Calories |
5227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.0 g | 427% | |
| Saturated Fat | 180.0 g | 900% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 13632 mg | 593% | |
| Total Carbohydrate | 351.7 g | 128% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 53.1 g | ||
| Protein | 207.5 g | 415% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3586 mg | 276% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3978 mg | 85% | |
*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.
