Cheese Soup Recipe
This Cheese Soup Recipe is creamy and thick enough to fill you up with sharp cheddar cheese, onions, carrots, celery, and red bell peppers.
Servings: 4
Calories: 602kcal
Ingredients
- 3 Tablespoons butter
- ⅓ cup diced onion
- ⅓ cup diced carrots
- ⅓ cup diced celery
- ⅓ cup red bell pepper
- ¼ cup all-purpose flour
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 - 2½ cups milk
- ½ cup heavy cream
- 1 teaspoon Worcestershire
- 1 teaspoon mustard
- ½ teaspoon garlic salt
- ¼ teaspoon cayenne pepper
- 2 - 2½ cups sharp cheddar cheese
Instructions
- In a large saucepan, melt butter on medium-low heat. Add onion, carrot, celery, and red bell pepper and cook for 3-5 minutes to soften.
- Add flour, pepper, and salt to the sauce pan. Cook for about 1 minute to cook out flour.
- Slowly add milk; start with 2 cups and reserve 1/2 cup. Add heavy cream and stir.
- Add Worcestershire, mustard, garlic salt, and cayenne pepper, and continue to cook for another minute.
- Add sharp cheddar cheese and continue to stir. Depending on how loose you like your soup, you may choose to add the rest of the milk. Reduce heat to a simmer and cook for about 15-20 minutes.
- Serve with crunchy bread like focaccia bread or French bread. Enjoy!
Notes
The amount of cheese and milk can vary from 2 to 2½ cups depending on how thick and cheesy you like the soup. Start with 2 cups of each and then add the extra ½ cup of each as needed.
Store soup in an airtight container in the refrigerator for up to 3 days.
If you have leftovers and want to reheat your soup, you may want to add a little milk to loosen it.
Nutrition
Calories: 602kcal | Carbohydrates: 20g | Protein: 24g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 1225mg | Potassium: 444mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3919IU | Vitamin C: 18mg | Calcium: 725mg | Iron: 1mg