Vermont Cheddar Soup
Savor the rich, creamy elegance of Vermont Cheddar Soup, a hearty comfort food brimming with the bold flavors of sharp Vermont cheddar cheese. This indulgent recipe starts with a foundation of sautéed onions, carrots, and celery, creating a savory base enhanced by a golden roux. The soup is luxuriously thickened with a blend of whole milk and heavy cream, then infused with the tangy kick of Dijon mustard, Worcestershire sauce, and a hint of paprika for depth. Perfectly melted cheddar takes center stage, delivering a velvety finish that's as satisfying as it is decadent. Ready in just 45 minutes and serving six, this cozy, cheese-forward dish is ideal as a main course with crusty bread or as a flavorful appetizer topped with croutons or crispy bacon bits. Warm, rich, and irresistibly creamy, Vermont Cheddar Soup is the ultimate comfort food to delight your taste buds.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 0.25 cup all-purpose flour
- 4 cups chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp Vermont cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced onion, chopped carrots, and chopped celery to the pot. Sauté for 5–7 minutes, or until the vegetables are softened.
Sprinkle the flour over the vegetables and stir constantly for 2–3 minutes to create a roux. Cook the roux until it is lightly golden and no raw flour remains.
Gradually pour in the chicken stock, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
Add the whole milk and heavy cream, stirring to combine. Cook for another 5 minutes, stirring occasionally to ensure the mixture remains smooth.
Reduce the heat to low and slowly stir in the shredded Vermont cheddar cheese, one handful at a time, allowing each addition to melt fully before adding the next.
Once the cheese is fully incorporated, add the Dijon mustard, Worcestershire sauce, salt, black pepper, and paprika. Stir to combine and taste the soup, adjusting seasonings if necessary.
Simmer the soup for an additional 5 minutes, stirring occasionally, until it is heated through and reaches the desired thickness.
Remove the pot from heat and let the soup cool for a few minutes before serving.
Ladle the soup into bowls and serve immediately, optionally topped with croutons, crispy bacon bits, or extra shredded cheese.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 404 mg | 31% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 344 mg | 7% | |
*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.
