Cheese Soup

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
about 1 1/2 quarts (about 4 servings)
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 5 ounces small diced onion (approximately 1 cup)
  • 5 ounces small diced carrot (approximately 1 cup)
  • 5 ounces small diced celery (approximately 1 cup)
  • 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
  • 3 tablespoons all-purpose flour
  • 1 quart chicken broth, heated to a simmer
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 cup heavy cream
  • 10 ounces Fontina, shredded
  • 1 teaspoon Marsala wine
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon white pepper
Directions

Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.

Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.

Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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4.6 63
I skip the flour (LCHF) and this soup still tastes amazing. Best with brisket mixed in and a little added bacon grease! item not reviewed by moderator and published
Really liked this soup. Did as called for first time. Next time, used leeks instead of celery, then added a little blue cheese. Added sliced jalapenos and tiny balls of cooked sausage to the finished product. Got raves!! item not reviewed by moderator and published
My late grandmother used to make Cheese Soup. The recipe was misplaced after her passing and we've been trying to replicate it ever since. We've gotten very close but this gets me just that much closer. This is VERY close to what her's tasted like. I don't think she used any Marsala wine or hot sauce in hers, and she probably used a cheaper cheese (partly cheddar, but otherwise this is very close to it. I think the Worcestershire was what we were missing. Thank you! item not reviewed by moderator and published
I have a recipe that I normally use...vegtable cheese chowder, its made with a combination of sharp cheddar and velveta. I like mine a lot...but am always trying new things, found this one thought i would give it a whirl (love Alton Its different that mine, but very good, I will continue to use both recipes. The only thing I did differently in this one was use the sharp cheddar/velvetta combo. YUMMY item not reviewed by moderator and published
Delicious soup, but I could probably have gone without the Marsala, Worcestershire and hot sauce. They give a nice flavor, but without them, it would have tasted more homey, natural. I'll try it without these ingredients next time and see how it turns out. item not reviewed by moderator and published
I was going from memory, so forgot the flour. My wife was very skeptical...but fast converted! It was amazing! And so filling. We put some shaved gouda and fresh cooked bacon bits on top and had some sourdough grilled bacon n cheese sandwiches with it. Mmmmm... item not reviewed by moderator and published
I love this recipe, I've used both fontina/swiss and sharp cheddar/wisconsin white cheddar. Each one is delicious and easy! item not reviewed by moderator and published
delish! item not reviewed by moderator and published
My entire family loved this recipe. The soup was easy to make and made a full meal with a salad and some garlic toast. Even our oldest son, who is a fussy eater, ate this soup with relish. It worked equally well with cheddar cheese. item not reviewed by moderator and published
I am not a big soup fan but this was really good soup. Three of us polished it off in one sitting. I suspect it is really high calorie though! item not reviewed by moderator and published
im a fullhearted cheese fan, and i could stop eating this infact we had it for lunch and i made it again for dinner! its a very easy recipe i made it and 12 its good with like choped nuts on top ( just happened my dad had made some of those bar nuts from the best thing i ever ate tasty on top) item not reviewed by moderator and published
Made it exactly as the recipe states, using Danish Fontina. Everyone loved this recipe. I added some cooked elbow noodles to make a Mac and Cheese soup. Might try adding some cooked broccoli next time as well. Thanks Alton for another great recipe! item not reviewed by moderator and published
The recipe itself is fine, and I'm sure with another cheese it would be fantastic. I love cheese, so I was not concerned with the fact that I've never had fontina. Apparently, there is Italian fontina and Dutch fontina. Ignorant to the difference, I purchased the Italian fontina. Horrible! Truly a stinky, strong, overpowering cheese. I've read that the Dutch fontina is a mild cheese, and might have been perfect. So, just know about your cheeses. I fully intend to try this recipe again, but with a gruyere or emmentaller. Happy cooking! item not reviewed by moderator and published
My fam of 5 absolutely enjoyed this...even my smallest one. I omitted the hot sauce since I have little ones but was still SO good. Thanks Alton...YUMMY item not reviewed by moderator and published
This soup really is perfect - easy to make, and tastes delicious. I will make it over and over again. item not reviewed by moderator and published
WOW, what a wonderful cheese soup with depth, and lots of flavor. My daughter who is 9 has made this twice ( w/ parental help) and it is fantastic, easy and the best restaurant quality soup ever. Try this one! the flavor is wonderful. item not reviewed by moderator and published
Great flavor, and tasted even better leftover! I used sharp cheddar instead of fontina (you know, the whole budget thing), and it turned out great! item not reviewed by moderator and published
i tweaked the recipe slightly and added broccoli. i thought it was amazing! item not reviewed by moderator and published
I used this recipe as a base, and I added Parmigiano-Reggiano rinds and it was amazing but I guessed on the amount of cheese (rind) to use. Buy why is it that this Cheese recipe does not show an amount of cheese to use? ..odd... item not reviewed by moderator and published
I'm not a big soup fan unless it's really thick like chili. But I made this recipe for my wife one day and she just loved it. It had a great fresh flavor and had the flexibility to ad your own vegetables if desired. Of course I added two handfuls of crackers to my bowl so I could eat it with a fork, but the flavor was awesome. item not reviewed by moderator and published
Of course, recipes are generally only as good as what goes into them, but with some you can use substitutes or "fudge" more easily than others with a good (or even great) result. I don't think the stock I used was "the best", but it was the only one available. I also used sharp cheddar instead of the more expensive one called for, and a mellow red instead of the marsala. Use the right/good stuff and I'm sure it's phenomenal, but it's not fabulous otherwise. Look for another recipe if that's what you're intending. I did add a cup and a half (or so) of broccoli, and felt that mixed in well and got the veggie in under my daughter's "radar". Definitely good, and the method is solid, but more spices would perhaps have made up for the rather pedestrian ingredients I used. Better cooks than I would probably have gotten a better result. Still, I love Alton, and he's my "go to" for recipes I'm interested in... item not reviewed by moderator and published
Probably the best soup I've ever had. If you ACTUALLY follow the recipe you won't be disappointed. item not reviewed by moderator and published
I cheated and used vegetable broth instead of sauting the fresh vegetables. It still turned out great. My guests loved it! Very quick and easy. item not reviewed by moderator and published
I didn't have any leftovers! I used sharp cheddar, but otherwise followed the recipe completely. It was wonderful! I will definitely make this again. item not reviewed by moderator and published
Very yummy, but mine came out with fibers from the celery littering every sip. It was annoying and got kind of yucky. For the flavor, I would make it again, even serve it to company, but will strain it before adding the cheese. item not reviewed by moderator and published
Good Stuff item not reviewed by moderator and published
A beautiful, rich soup with great flavor. I like Fontina and loved this soup. Brought it to a "Souper" event and it was a big hit. It's not an "easy" recipe but is well worth the effort. Liquid velvet. item not reviewed by moderator and published
I have tried many cheese soup recipes and was less than satisfied with the results. This one is easy, wonderfully creamy, reheats beautifully, and is very versatile. I love the straight Fontina version, but it's also terrific with a little Gouda substituting for part of the Fontina. Can't wait to try it with Emmenthaler too! Way to go AB! item not reviewed by moderator and published
this was terrific - the soup has a little bit of a spicy kick which was a pleasant surprise to our guests who loved it item not reviewed by moderator and published
My fiance thought that this soup wouldn't be her style. Immagine my surprise when she went back for seconds, and I went back for thirds. item not reviewed by moderator and published
This has become a family favorite. Everyone was very impress with this soup! When I make it I have to double the recipe so we all can have seconds!! item not reviewed by moderator and published
I didn't have unsalted butter so I used regular butter. I thought it was a little too salty. Next time I'll cut back on the salt in the veggie sweat. Also... I don't have a stick blender so I used a standard blender. I like the way it turned out. It was very creamy, had good color and great flavor. item not reviewed by moderator and published
Not up to Alton's usual standards. item not reviewed by moderator and published
This is a fairly straightforward and simple recipe, and it tastes delicious. One tip, when you are adding the cheese to the soup, make sure you do it in very small amounts and allow them to melt completely. This will give it a nice smooth texture. item not reviewed by moderator and published
This is my family's favorite cheese soup. I consistently make this recipe to rave reviews. Thank you! item not reviewed by moderator and published
If you love soups and cheese you must try this cheese soup. On cold days hits the spot. item not reviewed by moderator and published
My husband and I loved this but our children did not care for it. My oldest thought it was too spicy. item not reviewed by moderator and published
I expected it to be cheesey, but the soup was more like a cheese bisque, so expect something similar to a lobster bisque w/out the lobster. item not reviewed by moderator and published
Leftovers?? Not likely!! My family ate this down to the very last drop. My pickiest youngster didn't even know he was eating his veggies with them all bleneded up with the stick blender! I'll make this over and over, especially with the chilly winter nights upon us now! Thanks!! item not reviewed by moderator and published
1.easy to prepare. 2.wonderful taste. My family is made of picky eaters but at the end of the meal this soup was completly gone. item not reviewed by moderator and published
Tastes great, easy to make and hits the spot on a cold day. item not reviewed by moderator and published
This looks so simplistic. It is! Very easy to prepare, but oh, so yummy!!! Would definately do again and again! item not reviewed by moderator and published
Works wonderfully! Of course, I can never leave well enough alone... I replaced a bit of the fontina with finely grated fresh parmesean, and let it sit over warm heat with some parmesean rinds in it (my local Whole Foods has them). For serving I swirled a little dollop of basil pesto and topped with some garlic croutons. item not reviewed by moderator and published
So simple to make and easier to eat. It's a hot, creamy treat on cold nights for a cheese lover. item not reviewed by moderator and published
I have a good cheese soup recipe from my mom that's a lot like this....but I decided to try AB's version, and it is an improvement. Absolutely delicious--made exactly as the recipe said, but it would also be good with cheddar if you can't get fontina. item not reviewed by moderator and published
I just used chedder (coulden't afford the fancy cheese) and it came out very good! I added cooked broccoli & bacon, which was really really good (but the bacon was all soggy when I had leftovers the next day, so I would recomend adding it just before serving). The left overs lasted in good condition for about a week. item not reviewed by moderator and published
I followed the directions precisely with no substitution and I used high quality ingredients with a perfect outcome. It was not watery after a reheat the next day for me. I paired it with a salad and a cheese bread that was to die for. I spread a sourdough baguette with a paste made of fresh garlic, cream cheese, parmesan, white pepper, a little sharp cheddar and baked it until it was golden brown. Wow. Best meal in weeks. item not reviewed by moderator and published
I really enjoy cheese soup. This with some home made potato skins was the perfect "light" meal. item not reviewed by moderator and published
I was really excited about trying this soup, since I LOVE cheese and it was rated really well. Unfortunately, I was disappointed with the end result. The soup was a bit too rich and lacked any real flavor. I did enjoy the mildness of the cheese, but for the expense, I wish it would have delivered more of a zip:( Will try something different next time. item not reviewed by moderator and published
Great with thick crusty bread!!! item not reviewed by moderator and published
It was very simple to make and really yummy! I had to stick blend it twice cause the first time I didn't get it all completely blended, but it was heavenly! :) I didn't have hot sauce, but it still tasted great! I'll definitely make this again! item not reviewed by moderator and published
It was sooo yummy!! Easy to make as well and also easy to add things (like GARLIC) item not reviewed by moderator and published
Oh, YUM. Rich, creamy, a cheese-lover's "crack." Thanks for the fix, AB! Served with a fresh French baguette for dipping - OH MY. Still licking my lips. item not reviewed by moderator and published
EXCELLENT item not reviewed by moderator and published
Tangy and rich... a fist pounder, this one! item not reviewed by moderator and published
If you have Trader Joe's (a gourmet food market) or Whole Foods supermarket, I bet you'd find fontina cheese there, if not the local supermarket. Good luck. item not reviewed by moderator and published
I made this soup and it was delicious. I will have to say I went to several markets and could not find fontina soup. I used half sharp cheddar and half mild cheddar and it turned out so good. Where does one find fontina cheese? Is it maybe known by another name down here in the south? item not reviewed by moderator and published
I made it it was delightfully easy...The whole meal was soup. item not reviewed by moderator and published
This soup is amazing i cant believe how Alton brought out the flavor in this soup! It is a fantastic meal to enjoy anytime with the whole family! I give it two thumbs up!! item not reviewed by moderator and published
It was very tasty but it definitely took longer than stated. And all that stirring!!! I went to 3 supermarkets and no fontina! I used Emmental Swiss instead and it didn't melt that well. But this is a very good, rich soup. Great for entertaining. item not reviewed by moderator and published
it was truly good eats! item not reviewed by moderator and published
grate soupe for cheese lovers item not reviewed by moderator and published
But, my soup never achieved the creamy consistancy that Alton's did. The flavor is so much better than my old beer and cheese soup recipe. Be warned! This does not save well. I tried heating some up the next day and it was watery. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen