This hearty cheese soup is a creamy, comforting one-pot meal made with a classic roux-thickened base, sharp cheddar, and a bag of frozen California blend vegetables (broccoli, cauliflower, and carrots). It’s a practical weeknight dinner that comes together in about 45 minutes, and the vegetables add color, texture, and a mild sweetness that balances the rich, cheesy broth. The soup is thick enough to be a main course, yet simple enough to serve as a starter.
Ingredients
- 4 tbsp (56 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) chicken or vegetable broth
- 2 cups (480 ml) whole milk
- 1 lb (450 g) frozen California blend vegetables (broccoli, cauliflower, carrots)
- 8 oz (225 g) sharp cheddar cheese, shredded (about 2 cups)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1 tbsp Dijon mustard (optional, for extra tang)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the onion and butter. Stir constantly for 1–2 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
- Slowly pour in the broth while whisking to prevent lumps. Bring to a simmer, then add the milk. Continue to simmer gently, whisking often, until the soup thickens slightly, about 5 minutes.
- Add the frozen vegetables. Return to a simmer and cook until the vegetables are tender, about 10–12 minutes. If you prefer a smoother texture, you can blend the soup at this point using an immersion blender, but leave some chunks for texture.
- Reduce heat to low. Add the shredded cheddar cheese a handful at a time, stirring until fully melted before adding more. Do not let the soup boil after adding the cheese, or it may become grainy.
- Stir in the salt, pepper, smoked paprika (if using), and Dijon mustard (if using). Taste and adjust seasoning. Serve hot.
Tips
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the creamiest soup, buy a block and shred it yourself.
- Don’t boil after adding cheese: High heat can cause the cheese proteins to separate, making the soup gritty. Keep it at a gentle simmer or low heat.
- Adjust thickness: If the soup is too thick, add a splash of broth or milk. If it’s too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, simmering for a few minutes.
- Make it vegetarian: Use vegetable broth instead of chicken broth; the rest of the ingredients are already vegetarian.
Serving Suggestions
Serve this soup with crusty bread, garlic bread, or buttery crackers for dipping. It also pairs well with a simple green salad or a grilled cheese sandwich for a classic comfort-food combo. For a heartier meal, top each bowl with extra shredded cheddar, a dollop of sour cream, or a sprinkle of crumbled bacon.
Variations
- Broccoli-Cheddar: Use only broccoli instead of the California blend for a classic broccoli-cheddar soup.
- Add protein: Stir in 2 cups of diced cooked chicken or ham along with the vegetables for a more substantial meal.
- Spice it up: Add a pinch of cayenne pepper or a chopped jalapeño with the onion for a bit of heat.
- Swap the cheese: Use Gruyère, Monterey Jack, or a smoked cheddar for a different flavor profile.
- Make it creamy: Replace 1 cup of the milk with heavy cream for an extra-rich soup.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; add a little milk or broth when reheating to restore the desired consistency. Reheat gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in 1-minute intervals, stirring between each. Avoid boiling. This soup can also be frozen for up to 3 months, but the texture may change slightly upon thawing; thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen? Yes, use about 4 cups of fresh broccoli, cauliflower, and carrots, chopped into bite-sized pieces. Add them in step 4 and simmer an extra 5–7 minutes until tender.
Why is my soup grainy? Graininess usually comes from overheating the cheese or using pre-shredded cheese with anti-caking agents. Always melt cheese over low heat and stir constantly; shred your own cheese for best results.
Can I make this soup dairy-free? Yes, use a dairy-free butter substitute, unsweetened oat or almond milk, and a dairy-free cheddar-style shreds. The flavor and texture will differ slightly, but it will still be creamy and delicious.
How do I thicken the soup without flour? You can use cornstarch: mix 2 tablespoons cornstarch with 3 tablespoons cold water, then stir into the simmering soup. Alternatively, blend a portion of the soup and return it to the pot.
Can I use a different type of cheese? Absolutely. Cheddar is classic, but Gouda, Swiss, or a combination of cheeses work well. Just choose a cheese that melts smoothly.
Is this soup gluten-free? Not as written, due to the flour. To make it gluten-free, use a gluten-free all-purpose flour blend or cornstarch as a thickener.
Related
- Tofu Feta: Easy Vegan Feta Cheese Recipe
- Tofu Gelato: Creamy Dairy-Free Frozen Dessert
- Tofu Ice Cream: Creamy Vegan Recipe
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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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