If you are going to make cheddar cheese soup (and you should!), you gotta try Vermont cheddar. It’s the best! And so is this Vermont cheddar soup recipe.
Those of you who have been reading this blog for a while know a bit about my love and affection for Vermont, and love it I do…but I love it most of all when the wildflowers are blooming, the corn is in the meadow, and it’s warm enough to dance on the top of your car.
Disclaimer: that is NOT me. It may or may not be someone who is related to me who got bored while I was shooting pictures on the side of the road, put some Aerosmith on the car stereo and entertained herself while at the same time thoroughly confusing all the cows in the vicinity.
I promise I am getting to the point.
The point is that for much of the year in Vermont, you don’t want to be anywhere near the top of the car. You want to be inside with a fire in the woodstove and a pot of nice warm cheese soup on the table.
Made with Vermont cheddar cheese, please. We like Cabot cheddar and I always have some hanging out in my fridge for times when I need to have cheddar cheese soup.
This quick and easy soup involves sauteeing just a little bit of onion and garlic in a little butter, adding in some flour as a thickener and a mixture of chicken broth and milk as the soup base, and then a nice helping of that shredded cheddar. Done!
Now all you have to do is think up some garnishes…I used some roasted cherry tomatoes and some croutons. Bacon would of course be fabulous. (Because bacon on anything is fabulous.)
I think my work is done here. :)
Vermont Cheddar Soup
If you are going to make cheddar cheese soup (and you should!), you gotta try Vermont cheddar. It’s the best! And so is this Vermont cheddar soup recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: Stovetop and Oven
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 1/4 sweet onion, peeled and chopped
- 1 clove minced garlic
- 2 tablespoons flour
- 1 cup chicken broth
- 4 cups milk
- 3 cups grated Vermont cheddar
- 1/2 teaspoon Worcerstershire sauce
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon epper
- 20 cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper
- 2 cups croutons
- 1/2 teaspoon paprika
Instructions
- Melt butter in soup pot and add onion and garlic. Stir for 3 minutes.
- Add flour and whisk until mixed, then slowly pour in broth and then milk, whisking until blended. Bring to a slow boil and cook until slightly thickened, 5-10 minutes.
- Add cheese, Worcerstershire sauce and mustard, stirring until cheese is melted. Add salt and pepper to taste. Now either carefully pour into a blender and puree, or even better, puree right int the pot with an immersion blender.
- Make roasted cherry tomatoes by tossing with a little olive oil and salt and pepper, spreading on a baking sheet lined with foil, and roasting in a 425 oven for 10 minutes.
- Ladle into bowls (heating the bowls beforehand in a 200 degree oven is nice!) sprinkle with paprika and garnish with the roasted tomatoes and some croutons.
Blewits says
Just made this again tonight for a friends special birthday. I had made it for her once before and she requested it for her party/firepit cookout.
The better the cheese, the better the soup. And DON’T skip out on the tomatoes and croutons. Totally takes it up a notch. Oh, and a shiraz makes it taste even more buttery. Just sayin’. :D
Thank you for giving me a standard cheese soup recipe. It never lets me down.
Kate says
You are so welcome – just reading this sweet comment is reminding me it’s that time of year again – time for cheddar soup!