Cheddar Cheese Soup
Craving comfort food? Whip up a batch of Cheddar Cheese Soup. This easy recipe is topped with roasted tomatoes and croutons and is packed with cheesy flavor.
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Why we love this recipe ❤️
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.
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.)
It’s the perfect simple, satisfying homemade soup. Let’s make it!
Ingredients you need 🧀
Ingredient notes and substitutions 📝
- Cheese: We do often grab that bag of pre-shredded cheese (and you can do that here if you need to) but if you have time, it’s worth finding some extra good cheddar (hello Irish cheddar and Vermont cheddar 😍) and grating it up, since the cheese is the star of this show!
- Croutons: Look for these in the salad dressing aisle of your supermarket and pick your faves. Or make your own by tossing some cubed bread with olive oil and toasting them up in 400 degree oven for about 10 minutes.
- Milk: We recommend whole milk for this recipe, but you can use 2% if you prefer. Any lower fat won’t give us the substance we need.
- Chicken Broth: Want to make this soup vegetarian? You can swap in vegetable broth here.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Preheat oven to 425 and line a rimmed baking sheet with parchment paper or foil.
STEP 2: Toss some halved cherry tomatoes with a little olive oil and salt and pepper, spread on the baking sheet and roast them for 10 minutes.
STEP 3: Melt some butter in a medium pot and add some chopped sweet onion and garlic. Stir for 3 minutes.
STEP 4: Add some flour and whisk it in. Now slowly pour some chicken broth and milk and whisk until it is all blended. Bring this to a simmer and cook until everything is slightly thickened, about 5 to 10 minutes.
STEP 5: Now add some shredded cheddar cheese and dry mustard and stir it up until the cheese is melted. Next, carefully pour the mixture into a blender and purée it, (or even better, purée it right in the pot with an immersion blender!)
STEP 6: Ladle your delicious soup into soup bowls, sprinkle with a little paprika if you like, and garnish with those roasted tomatoes and some croutons.
Recipe FAQs 🧐
We like getting a block of Vermont or Irish cheddar and grating it up ourselves for this recipe (if you have a grating attachment on your food processor this step will take 5 seconds!)
Croutons are cubes of toasted bread, and you can usually find them next to the salad dressing in your grocery store. They come in all different flavors – we go for the plain ones for this recipe since we have so many other flavors going on.
Pop your question in the Comments section under the recipe below and I will answer asap!
Want to round out your meal? 🍽️
If you are a soup and sandwich person, a grilled cheese or a roast beef sandwich is just the ticket! Otherwise some cream cheese biscuits or a hunk of homemade focaccia make a great side.
Other soup recipes we love! ❤️
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Rimmed Baking Pan: These rimmed baking pans are great for everything from roasting veggies to baking our favorite rum raisin oatmeal cookies.
- Blender: This one is spendy, but it is the best one we’ve ever used! Vroom!
- Cheese Grater: My dad found this one after testing millions of them, and it is the best grater we’ve ever used.
- Immersion Blender: This time-saving appliance lets you blend whatever you are blending right there in the pot!
- Ladle: We love this perfectly shaped one for scooping out soup or stew.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Medium Pot: We have a drawerful of these, but this pot is the one we reach for first.
- Parchment Paper: This paper is great for lining baking sheets, casseroles or anything else where you need a nonstick surface.
- Garlic Press: This sturdy tool will help you get just the right amount of minced garlic.
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section right under the recipe card.
Cheddar Cheese Soup
Craving comfort food? Whip up a batch of Cheddar Cheese Soup. This easy recipe is topped with roasted tomatoes and croutons and is packed with cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: Oven and Stovetop
- Cuisine: American
Ingredients
- 20 cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 sweet onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1/4 cup flour
- 1 cup chicken broth
- 4 cups milk
- 3 cups grated cheddar cheese
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups croutons
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 425. Toss some halved cherry tomatoes with olive oil and salt and pepper, spread them on a baking sheet lined with parchment or foil and roast them for ten minutes. Set aside.
- Melt butter in large saucepan over medium high heat and add onions and garlic. Saute until tender, about 5 minutes.
- Whisk in flour. Stir in broth and then milk, whisking until blended. Reduce heat and simmer 5 to 10 minutes or until it is thickened. Add the cheese and mustard and stir until the cheese is melted.
- Now either carefully pour into a blender and puree until smooth, or blend it right in the pot with an immersion blender. Taste and add some salt and pepper if you think it needs it.
- Ladle your soup into bowls and garnish with those roasted tomatoes, a handful of croutons and a sprinkle of paprika.
Notes
-
- Cheese: We do often grab that bag of pre-shredded cheese (and you can do that here if you need to) but if you have time, it’s worth finding some extra good cheddar (hello Irish cheddar and Vermont cheddar 😍) and grating it up, since the cheese is the star of this show!
-
- Croutons: Look for these in the salad dressing aisle of your supermarket and pick your faves. Or make your own by tossing some cubed bread with olive oil and toasting them up in 400 degree oven for about 10 minutes.
-
- Milk: We recommend whole milk for this recipe, but you can use 2% if you prefer. Any lower fat won’t give us the substance we need.
-
- Chicken Broth: Want to make this soup vegetarian? You can swap in vegetable broth here.