Cheese Cream Soup (Cheddar)

cheddarcheesecreamsoup This cheddar cheese soup recipe is a comforting and quick-to-make dish that brings rich, creamy flavours with a touch of freshness from the vegetables. Sautéed onions and a blend of cheddar and mozzarella cheese create a smooth, velvety base, while carrots and celery add texture and nutrition. With a hint of garlic and a garnish of chives, this soup is perfect for a one-pot dinner or a satisfying lunch. Serve it with crusty bread or a fresh salad for a complete and hearty meal that’s sure to warm you up on a chilly day.

¼ cup onion, chopped
3 Tbsp. butter
¼ cup all-purpose flour, unbleached
¼ tsp. sea salt
⅛ tsp. garlic powder
⅛ tsp. black pepper, freshly ground
2 cups 2% milk
1 can (14½ oz) chicken or vegetable broth
½ cup carrot, shredded
½ cup celery, finely chopped
1½ cups cheddar cheese, freshly shredded
¾ cup mozzarella cheese, freshly shredded
fresh chives, minced

In a large saucepan, sauté onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly.

Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil).

Garnish with chives if desired.

Cook's Notes:

Storage: To store cheese soup, let it come to room temperature before transferring it to an airtight container with a tight-fitting lid. Using a container with a secure lid is essential when storing soups to avoid unwanted spills.
The soup can be stored in the refrigerator for three to four days.

Frequently Asked Questions:

Can you freeze cheddar cheese soup? Due to the dairy in this cheese soup, we do not recommend freezing it. The dairy typically separates from the rest of the soup in the freezer and creates an unpleasant texture when thawed and reheated. If you’re looking for soups that freeze well, choose a brothy soup recipe with stock or tomato bases.
Why won’t my cheese melt? If your cheese isn’t melting smoothly several factors could be at play. The type of cheese matters! The low-moisture or pre-shredded cheeses often contain anti-caking agents that hinder melting, so opt for freshly shredded cheese. Temperature is crucial, as melting cheese at too high a heat can cause it to separate and become grainy. Keep the heat low and avoid boiling after adding the cheese. Finally, ensure you add the cheese gradually, stirring continuously to achieve an even, smooth melt.
How do you keep cheddar soup from breaking? Whisk in a roux. Combine a few tablespoons of flour or cornstarch with 1 tablespoon of water in a small bowl and whisk it into the soup. This will thicken the consistency and stop the cheeses from separating.
What do you serve with cheddar soup? This soup is perfect when served with a hunk of crusty garlic bread to soak it all up. Better yet, serving this dish in a bread bowl makes the hearty soup even more nourishing. If you’re looking for a lighter dish to pair with it, a simple side salad is an easy way to round out the heavy soup.