Vermont Cheddar Bisque
Indulge in the creamy, comforting flavors of Vermont Cheddar Bisque—a rich and velvety soup that's an homage to the bold sharpness of Vermont cheddar cheese. This dish combines sautéed onions, carrots, and celery with a buttery roux and a blend of chicken or vegetable stock, whole milk, and heavy cream, creating a luscious base that’s pureed to silky perfection. Infused with Worcestershire sauce, dry mustard, and paprika, each spoonful delivers a balanced combination of savory and smoky notes. Finished with generous heaps of melted sharp cheddar, this bisque transforms into a luxurious bowl of warmth, perfect for chilly evenings. Serve it with crusty bread or crackers for an irresistible pairing, ideal as a cozy appetizer or a satisfying main course. Perfect for cheese lovers, this recipe is as wholesome as it is indulgent.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup whole milk
- 1 cup heavy cream
- 3 cups sharp Vermont cheddar cheese, shredded
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux, ensuring the flour does not burn.
Gradually whisk in the chicken or vegetable stock, breaking up any lumps of flour, and bring the mixture to a gentle simmer.
Allow the soup base to simmer for about 10 minutes, stirring occasionally, until the vegetables are tender.
Using an immersion blender (or a countertop blender in batches), puree the soup until smooth and creamy. Return the soup to the pot if using a blender.
Reduce the heat to low and stir in the milk and heavy cream, ensuring the mixture does not boil.
Gradually add the shredded Vermont cheddar cheese, one handful at a time, stirring constantly until melted and smooth.
Mix in the Worcestershire sauce, dry mustard powder, paprika, salt, and black pepper. Taste and adjust the seasonings as needed.
Simmer for an additional 5 minutes, stirring frequently, to let the flavors meld together.
Serve the bisque hot, garnished with chopped parsley if desired. Pair with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.7 g | 302% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 8452 mg | 367% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 28.3 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2923 mg | 225% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1962 mg | 42% | |
*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.
