Really Good Cheddar Soup Recipe
Cook Time: 20 minutes
Prep Time: 25 minutes
Total Time: 45 minutes
Yield: 7 cups
Description:
This cheddar soup is not just good, it’s really good! It’s a delightful blend of savory flavors that come together in just a few minutes, making it a perfect choice for a quick and comforting meal. Be prepared to serve immediately for the best results, ensuring that every spoonful is enjoyed at its peak of flavor. This recipe is adapted from Fine Cooking, Spring 2002, and it’s sure to become a favorite in your collection.
Recipe Category: Cheese
Keywords: < 60 Mins, Stove Top, Easy
Ingredients:
- 3 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 2 1/2 cups half-and-half
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 tablespoon dry sherry
- 12 ounces sharp cheddar cheese, shredded
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Nutritional Information (per serving):
- Calories: 721.1
- Fat Content: 55.2g
- Saturated Fat Content: 34.5g
- Cholesterol Content: 168.2mg
- Sodium Content: 658.7mg
- Carbohydrate Content: 18.7g
- Fiber Content: 1.2g
- Sugar Content: 3.4g
- Protein Content: 29.7g
Instructions:
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Prepare Ingredients: Start by finely chopping the onion, carrot, celery, and mincing the garlic clove. Shred the sharp cheddar cheese if not already shredded, and gather the remaining ingredients.
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Cook Vegetables: In a large heavy-bottomed pan, heat the unsalted butter over medium heat until it starts foaming. Add the chopped onion and cook, stirring occasionally, until softened.
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Add Aromatics: Stir in the chopped carrot, celery, and minced garlic. Cook until the garlic is softened slightly, about 1 minute, allowing the flavors to meld together.
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Incorporate Flour: Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly to coat the vegetables, until the mixture begins to brown on the bottom of the pot, forming a roux.
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Add Liquids: Gradually whisk in the low-sodium chicken broth and half-and-half, ensuring there are no lumps. Add the bay leaf to infuse its aromatic essence into the soup.
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Simmer: Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let the soup simmer until the vegetables soften, about 10 minutes, allowing the flavors to develop.
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Season: Remove the pot from the heat and stir in the cayenne pepper and dry sherry. Allow the soup to cool for a minute to prevent the cheese from becoming too stringy when added.
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Incorporate Cheese: Slowly whisk in the shredded sharp cheddar cheese and fresh thyme leaves until the cheese is fully melted and the soup is smooth and creamy. Season with salt and pepper to taste.
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Serve: Ladle the hot cheddar soup into bowls, garnish with additional fresh thyme if desired, and serve immediately, savoring the rich, cheesy goodness with each comforting spoonful.
This Really Good Cheddar Soup is a true delight, perfect for warming up on chilly evenings or as a satisfying lunch option any day of the week. Enjoy the creamy texture, robust flavors, and comforting aroma that make this soup a standout dish in any meal.
