Cheddar Cheese Soup

Jun 4th, 2016 | By | Category: blog, cook something, soups and salads
Cheddar with Figs by Quinn Dombrowski

Photo of Cheddar with Figs by Quinn Dombrowski

For cheese-loving food enthusiasts few things are more comforting than a bowl of cheese soup.

With as many gorgeous, artisan cheeses as are available these days at the market, you’re sure to find one that makes the perfect soup for you.

A classic cheese soup uses cheddar cheese.

Cheddar can be mild or sharp, firm to hard, and found in various shades of yellow/orange (because of a food dye), or white.

It’s made of cow’s milk, and originated in southwestern England.

Cheddaring is the process of  cutting the curd into blocks, which are then turned and stacked at the bottom of the cheese vat at intervals of ten to fifteen minutes for about one-and-a-half hours.

No matter how you slice it, cheddar is a favorite cheese eaten out of hand or used in other dishes, such as this Cheddar Cheese Soup, from Johanna Brown, a member of the Austin Chapter of Les Dames d’Escoffier International.


  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 medium carrot, peeled and diced
  • 6 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups homemade chicken stock
  • 1 cup heavy cream
  • ½ pound Cheddar cheese, grated
  • 1 teaspoon dry mustard
  • Trappey’s Red Devil pepper sauce
  • salt and freshly ground pepper


  1. Melt the butter in a medium sized stock pot.  Cook the onion, celery and carrot until tender on medium heat.  Sprinkle the flour on top, stirring to coat the vegetables.  Cook another 4 to 5 minutes, stirring constantly.
  2. Add the chicken stock to the pot, about ½ cup at a time.  Stir with each addition.  When the stock has been added, allow soup to simmer for about 45 minutes or until soup has thickened.  Pour the soup into another stock pot using a strainer.  Push the vegetables through the strainer as much as possible.
  3. Bring the soup back to a slow simmer.  Add the cream, cheese and mustard, stirring until the cheese is melted and the soup is heated through but not boiling.  Season to taste with Trappey’s Red Devil, salt and pepper.

Variation:  Soup may be garnished with roasted poblano pepper strips, diced cooked ham or crumbled bacon.

Serves 2 – 4

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