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Cheddar Cheese Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This soup reminds me of a soup I used to eat at a diner as a child. It is velvet smooth with a tangy cheese taste.

Ingredients

Serves: 4 - 1 1/4 cup servings

  • 2 teaspoons olive oil
  • 250 millilitres diced yellow onion
  • 250 millilitres diced carrots
  • 250 millilitres diced celery
  • 3 tablespoons all-purpose flour
  • 500 millilitres chicken broth
  • 375 millilitres 2% milk
  • salt (to taste)
  • pepper (to taste)
  • 198 grams cheddar cheese
  • tabasco

Method

Cheddar Cheese Soup is a community recipe submitted by TexasBaker and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place a heavy bottom pan over medium heat and add the oil. Once it shimmers add the veggies and cook until tender.
  • Add the flour and mix until no clumps of white remain. Slowly add the chicken broth and whisk out any lumps. Season with salt and pepper.
  • Bring to a boil and cook until thickened. Reduce the heat and stir in the milk. Bring to a simmer then remove from the heat.
  • In batches, blend the soup until very smooth and creamy. Return to the pot and bring to a boil. Shut off the heat and add the cheese in three installments, making sure the first is melted before adding the next.
  • Add hot sauce to taste. Enjoy!
  • Additional Information

    This soup reheats well in the microwave and keeps for three days in the fridge. Serve it with crispy bacon bits for some added texture and salty crunch.

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