Cheese soup is a comforting, versatile dish that combines a rich, creamy broth with melted cheese, often thickened with a roux and flavored with vegetables, herbs, or even beer. It works because the cheese melts into a smooth, velvety base that pairs well with a variety of add-ins, from broccoli to bacon. These five recipes show how simple ingredients can create a satisfying meal, perfect for a cozy dinner or a hearty starter.
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 celery stalks, diced (about 1 cup / 100 g)
- 2 carrots, diced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (950 ml) chicken or vegetable broth
- 2 cups (475 ml) whole milk
- 1 teaspoon (5 g) Dijon mustard
- 1/2 teaspoon (1 g) smoked paprika
- 1/4 teaspoon (0.5 g) ground nutmeg
- 3 cups (340 g) shredded sharp cheddar cheese
- 1 cup (115 g) shredded Gruyère cheese
- 1/2 cup (60 g) grated Parmesan cheese
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 2 cups (180 g) broccoli florets (optional)
- 1/2 cup (60 g) cooked crumbled bacon (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the broth while whisking to avoid lumps. Bring to a simmer and cook for 10 minutes, or until the vegetables are tender.
- Reduce the heat to low and stir in the milk, Dijon mustard, smoked paprika, and nutmeg. Heat gently, but do not let it boil.
- Gradually add the shredded cheddar, Gruyère, and Parmesan cheese, a handful at a time, stirring until each addition is fully melted and smooth. The soup should be thick and creamy.
- If using broccoli, add it now and simmer for 5-7 minutes until tender.
- Season with salt and pepper. Taste and adjust as needed.
- Serve hot, garnished with bacon if desired.
Tips
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating fresh from a block gives a silkier soup.
- Low heat is key: Boiling cheese soup can cause it to curdle or become grainy. Keep the heat low after adding cheese and stir gently.
- Thicken naturally: If the soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk in. Simmer for 2 minutes to thicken.
- Make it vegetarian: Use vegetable broth and omit the bacon. The soup remains rich and flavorful.
Serving Suggestions
Serve this cheese soup in warm bowls with crusty bread or garlic bread for dipping. It also pairs well with a simple green salad dressed with vinaigrette to cut the richness. For a heartier meal, ladle it over baked potatoes or steamed rice.
Variations
- Broccoli Cheddar: Add 2 cups of broccoli florets (as listed) and increase cheddar to 4 cups (450 g) for a classic combo.
- Beer Cheese Soup: Replace 1 cup (240 ml) of broth with a light lager or ale. Add it after the flour and simmer to cook off the alcohol.
- Loaded Baked Potato: Stir in 2 cups (300 g) of diced cooked potatoes and top with chives and sour cream.
- Smoky Ham and Corn: Add 1 cup (150 g) diced cooked ham and 1 cup (165 g) corn kernels when adding the cheese.
Storage and Reheating
Refrigerate the soup in an airtight container for up to 4 days. To reheat, warm it gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if it has thickened. You can also microwave individual portions in 30-second intervals, stirring between each. Freeze for up to 3 months, but note that the texture may become slightly grainy upon thawing; whisk well while reheating to smooth it.
Frequently Asked Questions
Can I use other cheeses? Yes, but choose cheeses that melt well, such as Monterey Jack, fontina, or American. Avoid aged cheeses that can become gritty.
Why did my soup turn grainy? This usually happens when the soup is boiled after adding cheese, or if the cheese was added too quickly. To fix it, remove from heat and whisk vigorously; if it persists, blend with an immersion blender.
Can I make this soup gluten-free? Yes, substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend. Mix the cornstarch with a little cold milk before adding to avoid lumps.
How can I make it spicier? Add a pinch of cayenne pepper or a diced jalapeño with the vegetables. You can also stir in hot sauce at the end.
Is it safe to leave soup out overnight? No, perishable food should not sit at room temperature for more than 2 hours. Refrigerate promptly to prevent bacterial growth.
Can I use low-fat milk? Yes, but the soup will be less creamy. For a richer texture, use whole milk or add a splash of heavy cream.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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