White Cheddar Cheese Soup

So simple looking yet packed with an unreal amount of flavor, not to mention its perfectly thick consistency.  It’s just the way I like my soup, creamy, cheesy and yummy.

Cheddar cheese soup has always been a favorite of mine but when made at home it can often turn out lumpy.  Cheddar has a tendency to clump together or get grainy when added to a hot liquid.

One way to solve the clumping issue is to grate the Cheddar finely and add it to the soup once it’s removed from the heat; do not boil the soup once the Cheddar has been added   The cheese will melt easily and you will end up with an amazing meal. 

Using a good quality sharp, white Cheddar will yield the most flavor and you won’t believe what an incredible taste this soup has, it’s definitely company worthy.  Serve some fresh baked bread on the side and you have the perfect meal.

Try it, I promise you will love it.

Sauté onion and celery in butter in a large pot over medium-low heat.  Cook for 10 minutes; add garlic and sauté 1 minute more.  Stir in flour to coat the vegetables.  Add dry mustard, salt and white pepper.  Stir constantly for 2 minutes to prevent scorching. 

Whisk in wine, the mixture will be clumpy, that’s okay.  Then whisk in broth, milk and cream, scraping the bottom of the pot.  Bring soup to a boil, reduce heat and simmer 15 minutes.

Remove from heat and stir in cheese.  Continue stirring until cheese is completely melted.

Transfer to individual serving bowls and garnish with tomatoes and parsley.  Serve immediately.

White Cheddar Cheese Soup
Adapted from Cuisine at Home

1/4 cup unsalted butter
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 teaspoon garlic, minced
1/4 cup all-purpose flour
2 teaspoons dry mustard
1 teaspoon kosher salt
1 teaspoon ground white pepper
1/2 cup dry white wine (I used Chardonnay)
1-1/2 cups chicken broth
1-1/2 cups whole milk
1-1/2 cups heavy cream
4 cups good quality sharp, white Cheddar cheese, grated (12 oz.)
Tomatoes and parsley for garnish

Sauté onion and celery in butter in a large pot over medium-low heat.  Cook for 10 minutes; add garlic and sauté 1 minute more.  Stir in flour to coat the vegetables.  Add dry mustard, salt and white pepper.  Stir constantly for 2 minutes to prevent scorching. 

Whisk in wine, the mixture will be clumpy, that’s okay.  Then whisk in broth, milk and cream, scraping the bottom of the pot.  Bring soup to a boil, reduce heat and simmer 15 minutes.

Remove from heat and stir in cheese.  Continue stirring until cheese is completely melted.

Transfer to individual serving bowls and garnish with tomatoes and parsley.  Serve immediately.

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41 Comments

  1. dawn 1

    I am definitely making this one once I get to the grocery store. I like the the green/red garnish against the soup…very striking.

    Reply
  2. This looks wonderful and will likely be on my menu for supper tomorrow night! Thanks!

    Reply
  3. OMG, I can just imagine the taste of this soup, Cathy. :-) And, it goes together quickly and easily it seems. Right up my alley. Perhaps with some popovers …

    Shirley

    Reply
  4. Barbie with a T 4

    Yummy. I love a creamy soup with lots of flavor. This one looks so cheesy, I would probably be able to eat the whole thing! My favorite is the Italian Wedding Soup that they sersve at Alonti’s in Houston. It is a chain, and they cater. The only thing is I would love to have their recipe. Do you have any idea where to get that recipe. “Alonti’s Italian Wedding Soup”??? I have tried to copy it at home, but never quite got it exactly right. Their ingredients are chicken, orzo, celery, creamy and cheesy, and seasoned with Italian seasonings. If you have any ideas, please post them! In the meantime, this cheesy soup will soothe my hunger for a good creamy soup.

    Reply
  5. Leslie 5

    Ohhhh the creamy cheesy ooooeeeyyy goooeeeyyyy goodness!

    Reply
  6. Lord. Have. Mercy. I want some now.

    Reply
  7. Julie 7

    Mmm…I have no doubts I would love that!

    Reply
  8. YUM

    as always, great photos

    Reply
  9. Alysha 9

    I JUST made beer cheddar cheese soup with fresh bread. Eating it as I type this… odd coincidence. I am going to have to try white cheddar now :)

    Reply
  10. Lydia 10

    Honestly, I’m afraid to make this soup, because I know I will become addicted. Actually soup is a wonderful way to use up the bits and ends of cheese that I keep in bags in my freezer.

    Reply
  11. So this is a healthy soup, right? 😉

    I agree with Lydia…I’m afraid I’d try it and become addicted to it. I love cheese so that is a distinct possibility.

    Reply
  12. Joni 12

    Wow, that is one gorgeous bowl of soup! I would love to make it while I still have a few fresh garden tomatoes on the counter…thanks for the recipe, as usual it’s great!
    XOXO
    Joni

    Reply
  13. Such a lovely soup! Thanks so much for the great tip with the cheese.

    Reply
  14. On a cold, wet day like yesterday, this would have hit the spot perfectly! I’m thinking soup and a loaf just for myself would be the ultimate comfort meal!

    Reply
  15. Donna 15

    What an elegant lovely quick to put together bowl of pure delight!! Needles to say I love it!

    Reply
  16. grace 16

    you know what’s silly? i hate orange cheddar cheese, but i could eat my weight in white. (speaking of white cheddar, is smartfood popcorn not the finest bagged snack ever?) great, great soup, cathy!

    Reply
  17. Cheese and heavy cream…what’s not to love. Perfect for fall and the fantastic warm day, chilly night weather we’re having.

    Reply
  18. annbb 18

    Yum! Wish there was a no-calorie version. (sigh)

    Reply
  19. Cheddar cheese soup is one of my favorites too. Great tip on how to make it more smooth and creamy — I’ll give it a try next time around.

    Reply
  20. megan 20

    sounds so easy yet looks so delicious. One I’ll be trying!

    Reply
  21. Paula 21

    Oh, I know I’ll love it. Afterall, it has wine, cream, AND cheese! *swoon* This is so different from most cheese soups, and I just love what you’ve done. It looks to come together pretty quickly, too. YUM!

    Reply
  22. dawn 22

    I <3 this soup Cath. Oh yes indeed!

    Reply
  23. Lisa Sipple 23

    Okay, I had a hunk of white Cheddar in the fridge and we mae this lunch. It was fantastic and so, so easy to put together! Thank you.

    Reply
  24. I don’t doubt I would love this. Great idea to use white Cheddar–yummo!

    Reply
  25. Bob 25

    Oh wow. It looks heavenly.

    Reply
  26. yummy! that looks so good – I love the fall when it becomes the right weather for soup…

    Reply
  27. Marjie 27

    The tomato garnish sold me, although I don’t need much selling when cheese is involved (cheese whiz and velveeta excluded).

    Reply
  28. pam 28

    How can it be that I have never had cheddar cheese soup? I must remedy that ASAP.

    Reply
  29. This looks FANTASTIC!!!

    Reply
  30. Biz 30

    Um, pretty sure you had me at CHEESE!!

    Of course, sans onions! 😀

    Reply
  31. Mmmmm cheese. It’s starting to get wicked-cold ’round these parts and that soup would go beautifully with a loaf of hot crusty french bread right out of the oven!

    Reply
  32. lovely garnishing! Looks so creamy and yummy!

    Reply
  33. Sounds like an ideal fall soup. Looks delicious with the tomato and parsley too!

    Reply
  34. imom 34

    Oh my that looks so good, especially as I look out my window at the gray windy weather.

    Reply
  35. deeba 35

    Just simply amazing Cathy. Thanks for the virtual tour. Loved it!

    Reply
  36. Your White Cheddar Cheese soup is so appealing from a flavoring standpoint (who doesn’t love a creamy, cheddar cheese base, cut with a good white wine?) and a visual one too. The stunning contrast of creamy, white cheddar and bright, zesty tomatoes and parsley makes us want to dive right in!

    Reply
  37. Mrs. L 37

    Just add bacon?

    Reply
  38. This recipe sounds quite delicious. I have never done celery and onions combined together in a soup, but think I may have too.

    Doesn’t even look like it would be too hard to make. Going to give this a try. Would be a perfect winters night dinner, especially with it getting quite cold lately.

    Thanks a lot,

    Bill M.

    Reply
  39. bob gorrell 39

    How well does this re-heat? would like to make and bring to work for a pot luck, microwave is the common source for re heating here at work.

    Reply
  40. Randi 40

    How about adding oysters??

    Reply
  41. Is it going to be fresh after a few weeks?

    Reply

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