Cheddar Cheese Soup

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are soft, about 4 minutes. Add garlic and saute for 2 minutes. Add flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the stock, milk and heavy cream. Bring soup to a low boil and reduce heat so that the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes. Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.

Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa or creme fraiche, and chopped parsley, as desired.


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4.5 45
This soup is really good. Next time I will make a double batch and freeze half. I used 1/3 cup whole wheat flour instead of 1/2 cup of all-purpose, and 2 carrots instead of the peppers. The best part is the fact that I made it on a weeknight yet it tasted like it had simmered all day. Very rich and comforting. Perfect for a cold rainy night! Served in a bread bowl with a green salad on the side. item not reviewed by moderator and published
I never post comments, but I just had to. I have been trying different soup recipes to find a perfect cheese soup recipe, and this is the winner. This soup is amazing! I made a few adjustments...I used about 1/4 c. of flour instead of the 1/2 cup it calls for. Also, I added 12 oz Sam Adams, and 2 cups half-and-half (in place of the whole milk and heavy cream. I also substituted carrots and celery for the peppers. My husband doesn't like the texture of onions and celery, so I grated them with a cheese grater until they were "mush". I seasoned with cayenne and paprika. I also added 12 oz.Sharp Cheddar (Tillamook and 8 oz. Havarti cheese....heaven. It was very thick, but we prefer it that way. I served it with pumpernickel croutons and thickly sliced sour dough for dipping. item not reviewed by moderator and published
All hands up, this is the best cheese soup recipe I have ever used. I have been searching for forever to find a cheddar and broccoli soup recipe that ends up creamy, and not seperated. Past experience has taught me to be wary of cheese soup recipes, so I halved the batch. I love peppers, onions, and garlic, so I left all those in there; could have added some carrot too, or roasted red pepper mix. I used 2% milk cause that is what I had on hand, but next time I will use the heavy cream -- just adds more depth of flavor and masks that flour taste much better. I didn't even have to add salt or pepper to this dish. It was excellent as it was, but I can't wait to try it with sour cream and bacon, or in a bread bowl! item not reviewed by moderator and published
Delish ;) I varied the recipe, but used this as a base. Used carrots , celery garlic powder, no onion. Cheddar and dill! And instead of macaroni, Quinoa, to get more protein, and have this soup as a meal.Roasted red pepper would have gone well, too. item not reviewed by moderator and published
Very good!! I made this recipe to use up leftover ingredients I had from Christmas dinner...so, only had red pepper (no green, 1% milk and half and half instead of whole milk and cream. Plus, only had 3 cups of cheddar so added 1 cup of Monterrey Jack and about 1/4 cup of Pecorino. This was really great, even without the optional toppings. item not reviewed by moderator and published
First time making cheese soup. WOW - by itself it's just fantastic! You can easily make this your own! Take out the peppers and make broccoli cheese soup. Put some potato and bacon in it and a tad of sour cream for a zesty cheesy potato soup. Pure genius and simple....Bravo! item not reviewed by moderator and published
This is a wonderful soup. We substituted half of the Cheddar cheese with Pepper Jack and it gives a wonderful little hidden bite. item not reviewed by moderator and published
This is a great soup and is so versatile! Not only is it a great soup that everyone raves about, but it is sooo quick to make. It took no time at all and was delicious! You could use it for other recipes and even in other soups. We added it to the top of a loaded bake potatoe chowder as an extra cheese layer and it was amazing. It has been tried as a topper on chili, and as someone said before-over chicken. I thought Cheddar Soup would take way longer than this. Thanks Emeril! item not reviewed by moderator and published
I loved it. Made it exactly as instructed. I think you could even it use it to top a chicken dish. It is like a creamy gravy but very very very yummy:) Bravo Emeril item not reviewed by moderator and published
I cut the recipe in half and it was good...but I added broccoli and corn from the cob to add more "ump" to it. The different textures made it taste fabulous! I also added dill and frank's hot sauce (like 5 dashes) it didn't add too much spicyness to it but it added more flavor. I also omitted the peppers because I read from other reviewers that it didn't reheat well. Even though I added a lot, it tasted really good! The constant stirring IS annoying but def made the overall product fantastic!! item not reviewed by moderator and published
The first time I made this soup, it had a powerful cheese flavor, very thick and creamy texture, and marvelous aroma. However, there was a lot of it. I had some issues with the bell peppers on reheating; they were all skin, no other texture or flavor. When I recently made the dish a second time, I removed the skin from the bell peppers and cut the recipe in half. It was much better and didn't have the problems of before. I recommend using a sharp or extra sharp cheddar. This is the type of soup that's great for a cold winter night; it's hearty, comforting, and will make you drowsy afterward. item not reviewed by moderator and published
I have made this soup SEVERAL times and everyone LOVES IT! I can't understand those who rated it low....I would suggest a lil extra butter and use MORE extra sharp cheddar cheese. I also put a small amount of shredded swiss too. this is a great recipe during football season....GO GATORS! item not reviewed by moderator and published
Great easy soup! item not reviewed by moderator and published
Delicious! My whole family enjoyed this soup and wants me to make it at least 1 per month! item not reviewed by moderator and published
I thought this soup tasted like some of the best that I've had out in restaurants. I agree that it was a little thick, but additional stock and milk fixed that. I did add some blanched broccoli (making it a cheese broccoli soup, I guess) and some chopped celery with the peppers. If you render some bacon pieces and replace some of the butter with the grease, it adds flavor and you can use the bacon for topping. So good. item not reviewed by moderator and published
This recipe is awesome, my family loves it! item not reviewed by moderator and published
great soup. item not reviewed by moderator and published
Just fixed this tonight.. Used a very good cheese.. Put some broccoli in it and plenty of spices... Tasted very bland more like cream gravy.. Love chhese soup but will not make this again.... Good have put sausage in it and it would have made good sausage gravy for bisquits item not reviewed by moderator and published
I'm glad that here the recipe doesn't mention beer, because on the episode it said you could use that instead of part of the dairy, so i did, and in the end it hurt the flavor a lot. the texture was very thick but the flavor was mild and needed something more. not my favorite cheese soup. BUT the fricos on top were great. item not reviewed by moderator and published
I am always looking for just a cheese soup with nothing much in it. I tried this last night, sans the Peppers. It was GREAT! I told my Fiance as I was cooking, this better be delish with all this stirring involved. Well worth the effort! item not reviewed by moderator and published
This recipe was annoying with all the stirring involved, but the end result was so good. I have had people ask for the recipe. I would recommend making a lot at once and freezing unless you like spending 30 minutes standing at the stove stirring. So good with flavor item not reviewed by moderator and published
i've never made a homemade soup before but this was so easy. i watched emeril make it once and followed the recipe and it turned out perfect, and so yummy! item not reviewed by moderator and published
I was wanting a little something more than just a cheese soup for dinner, so I cut the recipe in half and added 3 very well mashed potatos. It ended up being a great Cheddar Baked Potato Soup for 2 (with a little for lunch leftover)! item not reviewed by moderator and published
AWESOME item not reviewed by moderator and published
I loved this soup, eat it all the time when I go out. now I can make it any time at home. item not reviewed by moderator and published
So tasty, easy and delicious. Highly recommended!!! item not reviewed by moderator and published
this soup was excellent but a little mild, definitely need to kick it up. The bacon on top was a great way to finish it item not reviewed by moderator and published
This recipe turned out great. The taste of the soup was delicious. I think next time though I will add some potatoes and cubed ham just to mix it up a little. item not reviewed by moderator and published
I made this soup and it was so easy and wonderful. I think when I make it next time I will use 1% milk instead of whole milk. Mine turned out a little thick, but still really good. item not reviewed by moderator and published
This is excellent. I first had this type of soup at a hostel in Flagstaff, AZ, and this is simply just as good if not better. item not reviewed by moderator and published
One word: Delicious. item not reviewed by moderator and published
...But I did not. It was easy to make, but came out tastless, like that fake cheese sauce that gets put on cheap nachos. item not reviewed by moderator and published
This soup tasted okay, but honestly, it was like eating queso straight off the spoon. Too thick, too cheesy, not very impressing to me or my "cheese loving" husband. item not reviewed by moderator and published
This soup was pretty good, and easy to make, but it was way too thick and rich for my (and my wife's) taste (which I never thought I would find myself saying). Next time I make it (which I will) I'm going to cut down on the flour and maybe just use whole milk instead of the heavy cream. I've also seen other reviews with other suggestions for thinning it out, too... item not reviewed by moderator and published
Great soup! I did not rate it a "5" since I had to add a chicken soup base to enhance the flavor a tad. I also added more chicken stock in lieu of the milk/cream since it was coming out a bit too thick for my liking. Otherwise a great quick to make dinner option. item not reviewed by moderator and published
A great winter's night soup. item not reviewed by moderator and published
this is an exalent soup item not reviewed by moderator and published
I WILL USE LESS ONION item not reviewed by moderator and published
2480 west 67 pl apt 24 hialeah, fl 33016 item not reviewed by moderator and published
This soup was amazing..easy to make with a wonderful flavor..a bowl of this soup and some fresh bread make a whole meal. item not reviewed by moderator and published
Used white cheddar for a slightly more elegant presentation. Added extra cayenne for a little more punch. Was looking for a cheese soup recipe with beer and/or cheese in it (what can I say....I live in America's Dairyland) but wound up with this version. Perfect soup for cold winter days!!! item not reviewed by moderator and published
A tasty and easy soup to make. If your looking for something diffrent than a broth soup, try this one. I recomment that you chop the veggies fine. item not reviewed by moderator and published
This cheddar cheese soup was absolutely delicious. Very rich - a little would go a long way. Would be a wonderful holiday meal starter, we thought. I used a little extra garlic and both peppers and we topped with fresh salsa, sour cream and bacon. item not reviewed by moderator and published
This was so easy to make and delicious. I served it to a lot of people and they all raved about it. The base of the soup is perfect for all kinds of cream soups. item not reviewed by moderator and published
It was very good. In preparing the soup I followed the recipe exact (which I do not always do) and the result for me was quite good. If anything, I'd say it was "too rich" -- but that is only a relative comment. My wife loved it too. I will make it again and the recipe will become part of my archive "great one's". item not reviewed by moderator and published

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