Cheddar Cheese Soup

Total Time:
40 min
10 min
30 min

6 servings


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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    45 Reviews
    4 45
    0/1000 characters
    Your Rating:
    Sort by: 
    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.
    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.
    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!
    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. 
    Very good!! I made this recipe to use up leftover ingredients I had from Christmas, 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.
    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!
    This is a wonderful soup. We substituted half of the Cheddar cheese with Pepper Jack and it gives a wonderful little hidden bite.
    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!
    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
    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!!
    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.
    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!
    Great easy soup!
    Delicious! My whole family enjoyed this soup and wants me to make it at least 1 per month!
    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.
    This recipe is awesome, my family loves it!
    great soup.
    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
    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.
    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!
    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
    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!
    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)!
    I loved this soup, eat it all the time when I go out. now I can make it any time at home.
    So tasty, easy and delicious. Highly recommended!!!
    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
    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.
    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.
    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.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Apple-Cheddar Soup With Bacon

    Recipe courtesy of Food Network Kitchen