Cheese Soup Recipe

This Cheese Soup Recipe is creamy and thick enough to fill you up without being too heavy. The sharp cheddar cheese takes center stage in this delicious soup, while onions, carrots, celery, and red bell peppers add a subtle sweetness. 

What could be more comforting and warming than a steaming bowl of cheese soup? This soup is one of my favorites for a chilly fall evening. It’s pure comfort food in a bowl!

I make this soup recipe often in the cooler months. It only takes around 40 minutes to prepare from start to finish. With common kitchen ingredients and easy-to-follow steps, you can whip up a bowl of this cheesy goodness without any hassle. That's the kind of recipe I like!

Why You Will Love This Cheese Soup

• Rich, Tangy Flavor: The sharp cheddar cheese has a bold, tangy taste that's both comforting and delicious.
• Creamy Texture: The soup's texture is smooth, creating a comforting dish on a cool night.
• Simplicity: The recipe is easy to follow and only takes about 40 minutes to get dinner on the table.
• Fall Comfort: Perfect for chilly fall evenings, it warms you from the inside out.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Sharp cheddar cheese: The star ingredient, sharp cheddar cheese gives the soup its distinctive flavor and creamy consistency. 
• Vegetables including onion, carrot, celery, and red bell pepper create a flavorful base for the soup.
• Butter: Used to sauté the vegetables and create a light roux when combined with flour, salt, and pepper. 
• Milk and heavy cream create the soup’s creamy texture. 
• Worcestershire sauce: This adds a complex savory flavor, tying all the elements together.
• Garlic salt: Adds both saltiness and a mild garlic flavor to the cheese soup
• Mustard: Adds a subtle tanginess to the dish.
• Cayenne pepper: Brings a mild kick to the flavor of the soup and balances the richness of the cheese.

Recipe Variations

• Add Bacon: For a smoky and savory twist, cook some bacon until crispy, crumble it, and sprinkle it on top of the soup just before serving.
• Broccoli Cheddar Soup: Add steamed or blanched broccoli florets to the soup for a classic Broccoli Cheddar variation.

How To Make Cheese Soup

Place a large saucepan over medium-low heat and add in the butter. Once the butter is bubbly, add in the diced onion, carrot, celery, and bell pepper. Give it about 3-5 minutes, just enough to soften those veggies up.

Next, sprinkle in some flour and the salt and pepper. Give it a good stir- the flour will help thicken the soup. Slowly pour in the milk, starting with 2 cups, and keep ½ cup on standby - just in case. Add the heavy cream and stir it in. 

Now, add the Worcestershire sauce, mustard, garlic salt, and cayenne pepper for a subtle kick. Let it mingle and cook for another minute. 

Now comes the cheese. Toss in some sharp cheddar cheese and keep stirring until it's all melted. Depending on your preferences, you might want to add that reserved ½ cup of milk. Let it simmer for about 15-20 minutes.

Time to serve it up! Grab some crunchy bread - like focaccia or French bread - to scoop up that cheesy goodness. 

Serving Suggestions

The ways to serve this cheese soup are endless. You’ll want to serve it with a piece of my focaccia bread or crusty bread for dipping, but you can also add toppings like croutons, bacon bits, fresh herbs, or chopped green onions. 

Recipe Tips

• While pre-grated cheese is convenient, it often contains anti-caking agents that can affect the texture of your soup. Grating your own cheese from a block will yield a smoother result.
• Pay attention to your heat settings. Too high heat can cause the cheese to separate and result in a grainy texture. Keep it at a gentle simmer when melting the cheese.
• Adjust the amount of milk to achieve your desired soup consistency. If you like it thicker, use less milk; if you prefer a thinner soup, add more milk.
• Once you've added the cheese, avoid bringing the soup to a boil. Instead, maintain a gentle simmer to prevent the cheese from curdling.