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

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Recipe courtesy of Food Network Kitchen