Best 7 Cheddar Horseradish 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-HORSERADISH SOUP RECIPE - (4.5/5)

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

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.

CHEDDAR SOUP

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

Steps:

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

HORSERADISH CHEDDAR BEER SOUP

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.

HORSERADISH SOUP

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.