Cream of cheese soup is a rich, velvety soup made with a buttery roux, milk or cream, and plenty of sharp cheddar cheese. It’s a comforting classic that comes together in about 30 minutes on the stovetop, making it perfect for a quick weeknight dinner or a cozy lunch. The key to its smooth texture is melting the cheese off the heat and using high-quality cheese that melts well.
Ingredients
- 4 tablespoons (57 g) unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1/4 cup (31 g) all-purpose flour
- 3 cups (710 ml) chicken or vegetable broth
- 2 cups (475 ml) whole milk
- 1 cup (235 ml) heavy cream
- 3 cups (340 g) shredded sharp cheddar cheese (about 12 oz / 340 g)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon ground mustard (optional)
- Fresh chives or parsley for garnish (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the onion mixture. Stir constantly for 1–2 minutes until the flour is fully incorporated and the mixture is bubbly but not browned.
- Gradually whisk in the broth, scraping up any browned bits from the bottom. Bring to a gentle simmer and cook for 2–3 minutes, until slightly thickened.
- Reduce heat to low and stir in the milk and heavy cream. Heat gently, but do not let it boil.
- Remove the pot from the heat. Add the shredded cheese in handfuls, stirring each time until melted and smooth. The residual heat will melt the cheese without curdling.
- Stir in the salt, pepper, paprika, and ground mustard if using. Taste and adjust seasoning.
- Serve immediately, garnished with chives or parsley if desired.
Tips
- Use freshly shredded cheese: Pre-shredded cheeses contain anti-caking agents that can make the soup grainy. Shredding from a block gives the smoothest result.
- Don’t boil after adding dairy: Boiling can cause the milk and cream to separate and the cheese to become stringy. Keep the heat low and remove from heat before adding cheese.
- Substitutions: For a lighter version, use half-and-half instead of heavy cream, or substitute all milk for the cream. For a gluten-free option, use cornstarch instead of flour: whisk 2 tablespoons cornstarch with 3 tablespoons cold water, then stir into the soup after adding broth.
- Thin it out: If the soup is too thick, whisk in a little extra broth or milk until it reaches your desired consistency.
Serving Suggestions
Serve this soup with a crusty baguette, garlic bread, or buttery crackers. It also pairs well with a simple green salad or a grilled cheese sandwich for a classic comfort meal. For a heartier version, top with crispy bacon bits or croutons.
Variations
- Broccoli Cheddar: Add 2 cups (150 g) of small broccoli florets along with the broth and simmer until tender before adding the dairy.
- Loaded Baked Potato: Stir in 2 cups (300 g) of diced cooked potatoes and 1/2 cup (75 g) of cooked bacon bits before serving.
- Spicy Kick: Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce for heat.
- Different Cheeses: Swap half the cheddar for Gruyère, Gouda, or Monterey Jack for a different flavor profile.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it cools; add a splash of milk or broth when reheating. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals. Avoid boiling. You can freeze the soup for up to 3 months, but the texture may change slightly upon thawing; whisk well after reheating.
Frequently Asked Questions
Why is my cheese soup grainy? Graininess usually comes from overheating the cheese, using pre-shredded cheese, or adding cheese to boiling liquid. Always melt cheese off the heat and use freshly shredded cheese.
Can I make this soup without heavy cream? Yes, you can use all milk (whole or 2%) instead. The soup will be lighter and less rich, but still creamy. For a dairy-free version, use plant-based butter, milk, and cheese alternatives.
How do I thicken cream of cheese soup? The roux (butter and flour) should provide enough thickness. If it’s too thin, simmer longer before adding the dairy. If it’s too thick, add more broth or milk.
Can I use vegetable broth instead of chicken? Absolutely. Vegetable broth works well and makes the soup vegetarian. Just ensure it’s low-sodium so you can control the salt.
What’s the best cheese for this soup? Sharp cheddar is classic for its flavor and melting properties. You can also use a blend of cheddar and American cheese for extra creaminess.
Can I add vegetables like carrots or celery? Yes, finely diced carrots and celery can be sautéed with the onion for added texture and flavor. Just make sure they are cooked until tender before adding the liquid.
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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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