Vermont Cheddar Soup

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Category: Lunch
  • Method: Stovetop and Oven
  • Cuisine: American


  • 2 tablespoons butter
  • 2 tablespooons chopped onion
  • 1 clove minced garlic
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 4 cups milk
  • 3 cups grated Vermont cheddar
  • 1/2 teaspoon Worcerstershire sauce
  • Pinch dry mustard and salt
  • Pepper
  • Paprika
  • 20 cherry tomatoes, halved
  • Olive oil
  • Salt and pepper
  • Croutons


  1. Melt butter in soup pot and add onion and garlic. Stir for 3 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.