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.

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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, 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

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