Best 20 Cheddar Cheese Soup Recipes

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CHEDDAR CHEESE POTATO SOUP

Steps:

• In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

BROCCOLI SOUP WITH CHEDDAR CHEESE

Steps:

• Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
• Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

CHEDDAR CHEESE & BEER SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

CHEDDAR CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.

CHEDDAR CHEESE AND BROCCOLI SOUP

Steps:

• In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
• Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
• Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

ZUCCHINI AND CHEDDAR CHEESE SOUP

Steps:

• Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
• Puree in small batches in a blender or food processor and set aside in the saucepan.
• In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

CHEDDAR CHEESE SOUP WITH ZUCCHINI, BROCCOLI, AND CARROTS

Steps:

• Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.

WISCONSIN CHEDDAR CHEESE BEER SOUP

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat.
• Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
• Add Parsley, cumin powder, beer and bring to a boil.
• Boil five minutes or until liquid has reduced by half.
• Add chicken broth and bring to a boil.
• In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
• Lower heat and simmer, uncovered, about 40 minutes.
• Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
• Add cheese and chilies. Season with salt and lime juice.
• Serve immediately.

WISCONSIN BROCCOLI-CHEDDAR CHEESE SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add flour; cook and stir 30 seconds or until bubbly.
• Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
• Add broccoli and red pepper; return to a boil.
• Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
• Add cheese; stir over low heat just until cheese melts (do not boil).
• Ladle into four soup bowls; top with chives.

CHEDDAR CHEESE POTATO BROCCOLI SOUP

Steps:

• In a 3 quart saucepan, melt butter and saute onions.
• Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium. Cook just until potatoes are tender.
• Meanwhile, Place frozen broccoli and cheddar cheese in crock pot on low to start melting and thawing.
• Once the potatoes are done, using a hand blender, blend contents of saucepan to desired consistency and then pour into the crock pot.
• Heat on low until warmed.
• (If you don't want to use a crock pot for this, after blending potatoes to desired consistency, mix in thawed broccoli and heat on medium low. Gradually add cheese, stirring until cheese melts).

CANADIAN CHEDDAR CHEESE SOUP

Steps:

• Melt butter in saucepan, and sauté onion and carrots until tender.
• Blend in flour, paprika, dry mustard and bouillon cubes.
• Gradually stir in milk and water.
• Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
• Remove from heat.
• Gradually add cheese, continually stirring until melted.
• Serve immediately sprinkled with chopped parsley.

CHEDDAR CHEESE SOUP - CANADA

Steps:

• In a 2 quart saucepan, heat milk and chicken broth over med-low heat.
• Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.
• Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.
• Add the flour and cook, stirring constantly, for about 3 minutes.
• Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.
• Return to heat and cook, whisking constantly, until the mixture comes to a boil.
• Boil for 1 minute, or until thickened.
• Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth.
• Serve soup hot, garnished with chives.

HUDSON'S CHEDDAR CHEESE SOUP

Steps:

• Heat the butter in a stockpot over medium high heat until foamy.
• Add the onion, celery, and carrot.
• Saute until the onion is softened and translucent.
• Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
• Cook, stirring constantly, for 2 minutes.
• Add the milk & chicken stock.
• Whisk until smooth.
• Heat, stirring often to prevent milk from burning on bottom of pot.
• When the carrot is soft, remove the pot from the heat.
• (At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
• Add the cheddar cheese, stirring to thoroughly combine.
• The heat of the soup will melt the cheese.
• Stir until the cheese is fully integrated and no distinct bits remain.
• Add salt and pepper to taste.
• Ladle into bowls.
• Top each bowl with a dash of Bitters and a sprinkle of parsley.
• Serve crusty Sourdough bread alongside.

SPLIT PEA SOUP WITH BACON AND CRISPY WHITE CHEDDAR GRILLED CHEESE

Steps:

• Make the soup: If you have not yet, soak your split peas in water for 2 hours or overnight. This will improve the cook time of your soup. If the peas are not soaked, you will just need to cook them longer, about 30 to 40 extra minutes.
• Heat the olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy and brown. Use a slotted spoon to remove the bacon and rest it on a paper towel-lined plate. Pour off all but 1/4 cup of the drippings from the pot.
• Place the pot back over medium heat and add the onions, garlic and marjoram leaves. Cook until they turn translucent, about 2 minutes.
• Add the split peas, stock and milk and simmer until the peas start to fall apart, about 20 minutes.
• Once cooked, transfer half of the peas and cooking liquid to a blender with half of the spinach. Puree until smooth, adding more liquid if needed to thin out the soup. Repeat this step for the remaining half of the peas and cooking liquid.
• Combine all of the soup together and season with salt and lemon juice. Serve garnished with the bacon bits, sour cream and some fresh marjoram.
• Make the grilled cheese: Using the flat side of a knife or the back of a spoon or fork, crush the cloves of garlic and place into a small microwave-safe bowl. Add the butter and microwave on high for about 30 seconds or until the butter is boiling hot and fully melted.
• Brush the garlic butter over the back of the top and bottom pieces of bread for each sandwich. Flip the bread over and spread mayonnaise on each side and place 2 pieces of sharp white cheddar cheese in the middle of half of the pieces of bread.
• In a saute pan or skillet over medium heat, toast the sandwich butter side down until an even brown color is achieved, about 1 1/2 minutes. Flip the sandwich and repeat on the other side.
• Sprinkle with a pinch of salt, cut in half and serve hot with soup.

SLOW COOKER JALAPENO CHEDDAR CHEESE SOUP

Steps:

• Melt the butter in a large deep stockpot or Dutch oven over medium heat.
• Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes.
• Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds.
• Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden.
• Slowly stir in milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
• Transfer the mixture to a 4 quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
• Transfer the soup to a blender or food processor and puree in batches until smooth. You can also use an immersion blender directly in the slow cooker.
• Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup.
• Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.

CHEDDAR CHEESE SOUP

Steps:

• Saute onions in the oil for 5 minutes or until onions begin to soften.
• Stir in the potatoes, carrots, squash, black pepper, and turmeric.
• Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
• Stir in the buttermilk (or milk) and the cheese.
• Puree the soup in a blender or food processor.
• Gently reheat.
• Add salt to taste and serve.

WILD RICE CHEDDAR CHEESE SOUP

Steps:

• Melt margarine in large saucepan over medium heat.
• Stir in flour and cook, stirring 1 minute.
• Whisk in broth.
• Pour into slow cooker and add onion and wild rice.
• Cover and cook on low 4 to 5 hours until rice grains are tender.
• Stir in cheese and hot sauce. Cook 1/2 hour more. Stir until cheese is melted.

CHEDDAR CHEESE & HAM SOUP

Steps:

• Melt butter in a large, heavy saucepan.
• Brown carrots, celery, onion, ham and mushrooms over high heat.
• Turn heat to medium and cook until tender.
• Sprinkle in flour, paprika,dry mustard.
• Stir over low heat about 5 minutes.
• Gradually whisk in chicken broth and milk.
• Stir until slightly thickened.
• Add cheese and whisk until melted.
• Do not boil.
• Season with salt and pepper.
• Top w/ parsley.

EPCOT'S CHEDDAR CHEESE SOUP

Steps:

• In a soup pot, start to brown the bacon over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent.
• Add the flour and incorporate with the butter. Cook for 4 minutes, constantly stirring. Add the water and whisk. Make sure there are no lumps.
• Bring to a boil, then reduce to a simmer and cook for 15 minutes, stirring every couple of minutes. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
• After the last 15 minutes, turn off the heat and stir in the cheese and then the beer, stirring gently until the cheese is melted. Take off the heat, add tabasco sauce and season with salt and pepper. Garnish with chives or finely chopped green onions, if desired.
• (If the soup is too thick, you can thin it out with some milk.).