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
Scale
- 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.
Find it online: https://www.framedcooks.com/vermont-cheddar-soup/