Cheddar Cheese Soup
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.
- 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
- 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 in 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.
Find it online: https://www.framedcooks.com/vermont-cheddar-soup/