Photo: Cheddar Cheese Soup Recipe
Ingredients
- 4 tablespoons butter
- 1 large onion, finely chopped
- 1/3 cup finely chopped red bell pepper
- 1/3 cup finely chopped green bell pepper
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 12 ounces sharp yellow cheddar cheese, grated (about 4 cups)
- Salt
- 1/4 teaspoon cayenne pepper
- Crumbled bacon, salsa, or creme fraiche, chopped parsley leaves, optional for garnish
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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By buckeyecook4life
on October 30, 2012
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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.
By cmuffley74
GA
on March 16, 2012
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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.
By kpismpstp
INDIANA, PA
on September 22, 2011
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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!
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