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    Framed Cooks ยป Recipes ยป Soup

    Cheddar Cheese Soup

    Published: Feb 22, 2011 ยท Modified: Apr 2, 2025 by Kate Morgan Jackson ยท This post may contain affiliate links ยท 17 Comments

    Jump to Recipe

    Craving comfort food? Whip up a batch of Cheddar Cheese Soup. This recipe is topped with roasted tomatoes and croutons is packed with cheesy flavor.

    Vermont cheddar soup recipe
    Jump to:
    • Why we love this recipe
    • How to make this recipe
    • Recipe FAQs
    • Want to round out your meal?
    • Other soup recipes we love!
    • We want to know what you think!
    • Cheddar Cheese Soup

    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.  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.)

    Let’s make it!

    See the recipe card for full information on ingredients and quantities and nutritional information.

    How to make this recipe

    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.

    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 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.

    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.

    Recipe FAQs

    What is the best cheddar cheese to use for this recipe?

    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!)

    What are croutons and where can I find them?

    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.

    Have a question that I didn’t cover?

    Pop your question in the Comments section under the recipe below and I will answer asap!

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    Looking for more soup recipe inspiration? Here is our complete collection of soup recipes!

    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.

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    Cheddar Cheese Soup

    Cheddar cheese soup in a bowl.
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    Craving comfort food? Whip up a batch of Cheddar Cheese Soup. This recipe is topped with roasted tomatoes and croutons is packed with cheesy flavor.

    • Author: Kate Morgan Jackson
    • 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

    Scale
    • 20 cherry tomatoes, halved
    • 2 tablespoons olive oil
    • Salt and pepper
    • 2 tablespoons butter
    • 1/2 sweet onion, peeled and chopped
    • 1 clove minced garlic
    • 2 tablespoons 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 (optional!)

    Instructions

    1. 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.
    2. Melt butter in soup pot and add onion and garlic. Stir for 3 minutes.
    3. 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.
    4. Add cheese 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 in the pot with an immersion blender.
    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.

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

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    Comments

    1. Blewits says

      October 12, 2012 at 8:49 pm

      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.

      Reply
      • Kate says

        October 13, 2012 at 9:08 am

        You are so welcome – just reading this sweet comment is reminding me it’s that time of year again – time for cheddar soup!

        Reply
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