Best 7 Cheddar Horseradish Soup Recipes

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Indulge in the delectable Cheddar Horseradish Soup, a culinary symphony of sharp cheddar cheese and piquant horseradish, harmoniously blended into a creamy and comforting broth. This classic soup is elevated with the addition of tender vegetables, creating a hearty and flavorful dish that warms the soul on chilly days. Savor the tangy kick of horseradish, perfectly balanced by the richness of cheddar cheese, resulting in a taste experience that tantalizes your palate. Discover variations of this beloved soup, including a velvety Cheddar Cauliflower Horseradish Soup, a dairy-free Vegan Cheddar Horseradish Soup, and a zesty Cheddar Horseradish Chowder. Each recipe offers its own unique twist on the classic, catering to diverse dietary preferences and culinary inclinations. Prepare to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

This creamy cheese soup is delicious on a cold winter day!

Provided by Maureen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 6

Number Of Ingredients 6

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

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.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g

CHEDDAR-HORSERADISH SOUP RECIPE - (4.5/5)



Cheddar-Horseradish Soup Recipe - (4.5/5) image

Provided by barbaran

Number Of Ingredients 12

2 each diced carrots and leeks
butter
cayenne
salt
3 tablespoons flour
2 tablespoons dry mustard
1 bottle beer
1/4 cup horseradish
3 cups water d
dash of Worcestershire
2 cups half-and-half
1 1/2 cups cheddar

Steps:

  • Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.

WHITE CHEDDAR AND HORSERADISH SPREAD



White Cheddar and Horseradish Spread image

A rich and creamy cheese spread, with a powerful horseradish and cheddar kick. A perfect appetizer for a big dinner or snack for a party. Serve cold with crusty bread or veggies.

Provided by Andrew Pyzdek

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded extra-sharp white Cheddar cheese
1 teaspoon grated horseradish, or more to taste
½ teaspoon ground mustard

Steps:

  • Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 1.2 g, Cholesterol 60.2 mg, Fat 19.1 g, Protein 9.2 g, SaturatedFat 12.1 g, Sodium 256.7 mg, Sugar 0.1 g

CHEDDAR SOUP



Cheddar Soup image

Mushrooms and carrots lend contrasting color and texture to this cheese soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

4 tablespoons butter
2 garlic cloves, chopped (about 2 teaspoons)
6 tablespoons flour
2 cups chicken stock, or reduced-sodium canned broth
2 1/2 cups water
1/2 pound mushrooms, thinly sliced (about 3 1/2 cups)
Salt
2 carrots, grated
1/2 pound cheddar cheese, grated (about 2 cups)

Steps:

  • In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
  • Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.

CHEDDAR HORSERADISH SPREAD



Cheddar Horseradish Spread image

Provided by Paul Grimes

Categories     Dairy     Vegetable     No-Cook     Cocktail Party     Vegetarian     Quick & Easy     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

2 cups coarsely grated extra-sharp white Cheddar
1 1/2 cups finely chopped radish (1/2 pound)
1/3 cup mayonnaise
2 tablespoons drained bottled horseradish
2 tablespoons finely chopped fresh parsley
2 teaspoons Dijon mustard
Accompaniment: celery sticks, crackers, or crusty bread

Steps:

  • Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

HORSERADISH CHEDDAR BEER SOUP



Horseradish Cheddar Beer Soup image

This hearty soup is adapted from a recipe by Jenny Levison, owner of Souper Jenny, a Buckhead GA cafe that serves hundreds of bowls of soup a day from a menu that changes daily. Jenny's soup-making tips include "tasting everything as you go, using recipes as a guide. Read through them and substitute if you need to adapt to what you have on hand or your taste, and then try it!" She suggests using a dark beer like Guinness; others prefer pale ale ... but use a lighter beer if you'd like. I especially like the combination of horseradish, cheese and beer in the basic recipe and suggest adding spices, etc., to heighten flavors as desired. I've included Optional Additions that might give you some ideas but are not part of the original recipe. Another Golden Whisk winner as one of "The Best Recipes of 2009" awarded by the Atlanta Journal Constitution.

Provided by ninja

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
2 cups chopped onions
2 tablespoons minced garlic
8 tablespoons all-purpose flour
6 cups recipe vegetable stock (Easy, Basic Vegetable Stock recommended)
1 (15 ounce) can roasted red peppers, drained and finely chopped
2 (12 ounce) bottles beer
3 cups sharp cheddar cheese
2 tablespoons prepared horseradish
salt and pepper, to taste
chopped parsley, for garnish

Steps:

  • In a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. Add onions and sauté 5 minutes or until onions are soft, then add garlic. Cook 5 minutes more, then add flour and cook, stirring often, for an additional 5 minutes.
  • Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally.
  • Take off heat, slowly stir in grated cheese and add horseradish, then use an immersion blender to make a smooth soup. Season to taste with salt and pepper. Garnish with chopped parsley and serve.
  • Optional Additions: Some find that a dash or so of cayenne stirred in at the end is all they need, but you could alternatively add 2 tsps. each (or amounts desired) of dry mustard and Worcestershire when you add the horseradish. For a richer soup, stir in about 1/2 cup heavy cream just after blending the soup in Step 3. Then heat gently on LOW, stirring occasionally, for 4-5 minutes before final seasoning off the heat. Many nonvegetarians garnish the finished soup with some cooked, crumbled bacon.

Nutrition Facts : Calories 312.4, Fat 19.4, SaturatedFat 9.7, Cholesterol 44.5, Sodium 1008, Carbohydrate 16.7, Fiber 1.6, Sugar 2.3, Protein 12.7

HORSERADISH SOUP



Horseradish Soup image

Make and share this Horseradish Soup recipe from Food.com.

Provided by acid.

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons vegetable oil
1/4 cup fresh breadcrumb
3 tablespoons shallots (chopped)
1 quart chicken broth or 1 quart vegetable broth
2 cups russet potatoes (peeled and cubed)
1 cup fresh horseradish, grated or 1 cup prepared horseradish
1 lb Polish sausage (cubed)
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
4 slices pumpernickel bread (crusts removed and cubed)
2 tablespoons olive oil
2 teaspoons paprika

Steps:

  • For croutons: heat oven to 325°F.
  • Put bread on a baking sheet and and bake in oven for 10 minutes turning once.
  • Meanwhile, in a small sauce pan over low heat combine the oil and paprika.
  • Simmer for 5 minutes to blend flavors.
  • Combine the oil mixture and bread in a bowl and toss to coat.
  • Place bread back on baking sheet and bake for another 10 minutes or until crisp.
  • For soup: heat butter in a heavy saucepan or stockpot until melted.
  • Add shallots and bread crumbs.
  • Cook shallots until softened about 1 minute, don't brown the bread crumbs.
  • Add broth, potatoes and horseradish and bring to a boil.
  • Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
  • Place soup in blender or food processor and process till smooth.
  • Return soup to stockpot and season with salt and pepper.
  • In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
  • Return soup to a simmer and ladle into bowls garnishing with the croutons.

Nutrition Facts : Calories 701.4, Fat 48.1, SaturatedFat 16.9, Cholesterol 94.7, Sodium 2223.5, Carbohydrate 40.1, Fiber 5.3, Sugar 2, Protein 27

Tips:

  • Use freshly grated cheddar cheese for the best flavor and texture.
  • If you don't have prepared horseradish, you can grate fresh horseradish root. Just be sure to wear gloves, as horseradish can irritate your skin.
  • To make the soup creamier, use a blender or immersion blender to puree it until smooth.
  • Serve the soup hot, garnished with chopped chives or parsley.
  • For a more unique flavor, try using a smoked cheddar cheese.
  • If you don't have chicken broth, you can use vegetable broth instead.
  • To make the soup gluten-free, use gluten-free flour or cornstarch.
  • This soup can be stored in the refrigerator for up to 3 days.

Conclusion:

Cheddar horseradish soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover cheddar cheese. With its rich, cheesy flavor and creamy texture, this soup is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this cheddar horseradish soup a try.

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