Cheddar Cheese Soup

Craving comfort food? Whip up a batch of Cheddar Cheese Soup. This recipe is topped with roasted tomatoes and croutons is packed with cheesy flavor.

Why we love this recipe

This quick and easy soup involves sauteeing just a little bit of onion and garlic in a little butter, adding in some flour as a thickener and a mixture of chicken broth and milk as the soup base, and then a nice helping of that shredded cheddar.  Done! 

Now all you have to do is think up some garnishes…I used some roasted cherry tomatoes and some croutons.  Bacon would of course be fabulous.  (Because bacon on anything is fabulous.)

Let’s make it!

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

Make roasted cherry tomatoes by tossing with a little olive oil and salt and pepper, spreading on a baking sheet lined with foil, and roasting in a 425 oven for 10 minutes.

Melt butter in soup pot and add onion and garlic. Stir for 3 minutes.

Add flour and whisk until mixed, then slowly pour in broth and then milk, whisking until blended. Bring to a slow boil and cook until slightly thickened, 5-10 minutes.

Add cheese and mustard, stirring until cheese is melted. Add salt and pepper to taste. Now either carefully pour into a blender and puree, or even better, puree right int the pot with an immersion blender.

Ladle into bowls (heating the bowls beforehand in a 200 degree oven is nice!) sprinkle with paprika and garnish with the roasted tomatoes and some croutons.

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Cheddar Cheese Soup

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• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Lunch
• Method: Stovetop and Oven
• Cuisine: American

Ingredients

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• 2 tablespoons butter
• 1/2 sweet onion, peeled and chopped
• 1 clove minced garlic
• 2 tablespoons flour
• 1 cup chicken broth
• 4 cups milk
• 3 cups grated Vermont cheddar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 20 cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper
• 2 cups croutons
• 1/2 teaspoon paprika

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Instructions

1. Make roasted cherry tomatoes by tossing with a little olive oil and salt and pepper, spreading on a baking sheet lined with foil, and roasting in a 425 oven for 10 minutes.
2. Melt butter in soup pot and add onion and garlic. Stir for 3 minutes.
3. Add flour and whisk until mixed, then slowly pour in broth and then milk, whisking until blended. Bring to a slow boil and cook until slightly thickened, 5-10 minutes.
4. Add cheese and mustard, stirring until cheese is melted. Add salt and pepper to taste. Now either carefully pour into a blender and puree, or even better, puree right int the pot with an immersion blender.
5. Ladle into bowls (heating the bowls beforehand in a 200 degree oven is nice!) sprinkle with paprika and garnish with the roasted tomatoes and some croutons.