Cheddar Cheese Soup
Ready to upgrade your soup game? Try this easy Cheddar Cheese Soup recipe that will remind you of your favorite canned condensed version but with a homemade touch. It’s rich, creamy, and overcrowded with cheesy goodness.
This simple recipe uses everyday ingredients and is quick to whip up. It’s versatile unbearable to be used as a succulent wiring for other recipes. No increasingly canned soups, it’s time to go homemade with Cheddar Cheese Soup.
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Homemade Cheddar Cheese Soup
Homemade cheddar cheese soup is nothing short of fantastic. So, don’t miss out on this succulent soup – it’s easy to prepare and will warm your heart. In well-nigh 20 minutes, you can have the weightier trencher of cheesy soup you will overly eat!
What Is Cheddar Cheese Soup?
Cheese soup is prepared using cheese as a primary component and milk, broth, or stock as a basis. There are various kinds of cheese soup, and variegated ingredients are used in its preparation. Cheese soup forms a part of several cuisines virtually the world – American, Colombian, French, Mexican, Swiss, and Tibetan.
This version of cheese soup is made with cheddar, and this cheddar soup recipe is very easy to make. The soup is flavored with a goop made with fresh carrots, fresh celery, and fresh untried onions and thickened with a simple roux.
Instead of subtracting shredded cheddar cheese, this recipe uses processed cheese spread which melts better. The cheese, in combination with a linty roux, gives you a really linty cheddar cheese soup. You can top the soup with shredded cheese when you are ready to serve.
Why You Should Try This Weightier Cheddar Cheese Soup Recipe
You know this – sometimes, there is nothing largest than a warm trencher of soup, expressly if you need cheering up! Now, if you overly have a starving for condensed cheddar cheese soup, try this homemade version instead – it tastes so much better!
Mass-produced cheese soups tend to come with supplies additives for preservation and savor enhancement. When you make soup at home, there’s no need to add chemically sounding additives – you have tenancy and know exactly what goes into your soup.
This linty cheese soup is succulent any time, but expressly on a unprepossessed winter day! What’s more, your kids will love its linty texture and cheesy savor – and it’s easy to sneak in some uneaten veggies!
Cheddar Cheese Soup Ingredients
- Processed cheese spread
- Carrots
- Celery
- Green onion
- White onion
- Butter
- All-purpose flour
- Milk
- Chicken broth
- Mustard
- Cayenne
- Salt and woebegone pepper
Ingredient Notes and Substitutions
If you want the soup to be uneaten thick you can add an spare 1/4 cup of flour to this recipe.
If you want an uneaten linty soup, substitute milk with heavy cream.
How to Make Cheddar Cheese Soup
- Add the carrots, celery, and untried onion to a pot of water on the stove-top and swash for 5 minutes.
- Sauté the onion in melted butter. Add the flour and tousle well.
- Bring the milk and goop to a swash and whisk into the flour mixture.
- Stir in the cheese, salt, pepper, and cayenne.
- Stir in the mustard and cooked vegetables (with the water they were cooked in).
- Bring to a swash and serve immediately.
You can moreover use an immersion blender to puree the soup.
Recipe Variations
This soup hands lends itself to additions such as cubed ham, potatoes, broccoli florets, crumbled bacon, and shredded chicken. It’s platonic for using up those leftovers hanging virtually in the fridge.
Vegetarian Cheddar Cheese Soup: Substitute vegetable goop for yellow broth.
Vary the Cheese: Use a variegated kind of cheese spread such as boursin, port wine, smoky bacon, spicy beer, or smoked gouda.
How to Garnish the Soup
This soup is rich and flavorful and it is a perfect soup to garnish with a variety of toppings. You can garnish the soup with popcorn, rye chips, shredded sharp Cheddar cheese, or croutons.
How to Serve Cheddar Cheese Soup
This soup is perfect for a quick lunch paired with some crusty bread. Or try dipping soft pretzels. Here are some other ways to use this cheesy soup:
- It’s so good on cheesesteaks or French fries.
- It makes the wiring of a unconfined mac and cheese.
- This soup can be used in a lot of variegated ways. Check out these Recipes Using Cheddar Cheese Soup
How to Store Leftover Cheddar Cheese Soup
This homemade cheddar cheese soup recipe is weightier enjoyed in one sitting. However, if you have leftovers, you can store them in an snapped container in the fridge for up to 3 days.
You can moreover freeze leftovers in an snapped container for up to 3 months.
To reheat, simmer it low and slow on the stovetop, stirring commonly to help prevent any separating or uneven reheating. You may need to add a little goop or milk if your soup is too thick. Start with a tablespoon and go from there. You can moreover microwave the soup for 1 or 2 minutes, or until heated through.
Favorite Soup Recipes
- Acorn Squash Soup
- Chicken Gnocchi Soup
- Chili’s Enchilada Soup
- Cowboy Soup
- Cream of Celery Soup
- Creamy Vegetable Soup
- Old Fashioned Potato Soup
- Panera Broccoli Cheese Soup
- She Crab Soup
Love cheddar cheese? Try these recipes!
- Cheddar Cheese Jalapeno Poppers
- Cheddar Cheese Fondue
- White Cheddar Mac and Cheese
- Cheddar Bay Biscuits
Check out increasingly of my easy soup recipes and the weightier comfort supplies recipes on CopyKat!
Cheddar Cheese Soup
Ingredients
- 2 cups water
- 1/3 cup finely chopped carrots
- 1/3 cup finely chopped celery
- 1 cup finely chopped untried onions
- 1/2 cup butter
- 1 cup chopped white onion
- 1/4 cup all-purpose flour
- 4 cups milk
- 4 cups chicken broth
- 15 ounces cheddar pasteurized processed cheese spread
- salt and pepper to taste
- 1/4 teaspoon cayenne
- 1 tablespoon prepared mustard
Instructions
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Place the water, carrots, celery, and untried onions in a medium pot over upper heat. Bring to a swash for 5 minutes over upper heat. Set aside, but do not drain.
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Melt the butter in a large stockpot over medium heat. Add the onion and sauté for 1 minute. Then add the flour and stir.
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In a large saucepan, bring the milk and goop to boil.
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Whisk the goop mixture into the flour mixture. Then add the rest of the ingredients, as well as the boiled vegetables and the water in which they were cooked. Bring to a swash and serve immediately.
