The secret to our creamy, thick cheese soup is a simple roux of butter and flour. And of course, 6 CUPS of shredded cheddar cheese.
Look no further if you’re in search of the creamiest, most flavorful cheddar cheese soup recipe. After countless tests in the kitchen, we’ve crafted a rich, hearty, and incredibly cheesy soup.
Whether it’s beer cheese soup or a classic cheddar cheese soup like this one, we always like to keep the perfect cheese soup in our back pocket.
What is in Cheddar Cheese Soup
- Sharp cheddar cheese: we recommend shredding your own cheddar cheese! Why? Store-bought shredded cheese is tossed in additives to prevent clumping, and this makes melting a bit more difficult.
- Diced onion: we used a yellow onion, but white will also work.
- Butter and all-purpose flour: this creates your roux!
- Chicken broth: we love the flavor of chicken broth, but any broth will do!
- Heavy cream: for optimal creaminess, don’t substitute this! Milk will work, but you will miss out on the creaminess that heavy cream provides.
- Hot sauce: a little heat goes a long way in this soup! Feel free to omit if you don’t like things hot.
- Salt & pepper: these simple seasonings bring out the deliciously cheesy flavors of this soup.
Variations & Substitions
This is cheddar cheese soup after all, and we love the flavor and color that sharp yellow cheddar offers soup, but feel free to sub any semi-hard cheese 1:1. We recommend white cheddar cheese, medium cheddar, gruyere, or gouda.
- Veggie Swap: Add bell peppers, potatoes, or peas to give the soup extra body.
- Vegan Option: Use vegetable broth, dairy-free cheese, and coconut cream.
- Spice it Up: Add a touch of smoked paprika or chipotle for a smoky undertone.
FAQ
Why is my cheddar Cheese soup curdling?
Sometimes cheesy soups will curdle because the soup has gotten too hot too quickly. The proteins have tightened in the cheese because of the sudden change in heat. To avoid this, we removed the broth from the heat and slowly whisked in the heavy cream so that the liquid isn’t scorching hot, but still warm enough to melt the cheese.
Can I make this vegetarian?
Absolutely, just use vegetable broth.
Can I omit the hot sauce?
Yes, the hot sauce is optional but recommended for a hint of heat.
How to Store Cheddar Cheese Soup
Store this cheddar cheese soup in an airtight container in the fridge for up to 3 days.
When Reheating Cheddar Cheese Soup: we recommend reheating just like it’s cooked — LOW AND SLOW! Reheat on the stovetop on low, stirring frequently. This will help prevent any separating or uneven reheating. You may need to add broth when reheating if your soup is too thick. Start with a tablespoon and increase from there.
Can you freeze cheese soup?
because cheese has a difficult time with drastic temperature changes, we do NOT recommend freezing this soup.
Serving Suggestions
Not only does this recipe feed a crowd, but it’s also the perfect dipping soup. Yes, we dare you to dip your grilled ham and cheese sandwich into a giant bowl of this cheese soup (insert –> heart eyes emoji).
You can also top it with extra cheddar and quick croutons, sprinkle some bacon bits or chopped chives, or go decadent and dip a soft pretzel into this creamy heaven.
Cheddar Cheese Soup Recipe
Ingredients
- 3 tablespoons unsalted butter divided
- ¼ small yellow onion minced
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon hot sauce
- 24 oz. shredded sharp cheddar cheese divided (~6 cups)
- 1 teaspoon kosher salt
- 1 teaspoon cracked pepper
Quick Croutons
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- 2 slices sandwich bread chopped
Instructions
- Heat a Dutch oven over low/medium heat. Add 1 tablespoon of butter and the minced yellow onion. Cook for 4 to 5 minutes, until the onions are soft and golden.
- To make the roux, add the remaining 2 tablespoons of butter and flour to the cooked onions. Whisk often for 1 to 2 minutes. The roux should be a blond color.
- Remove from heat, and slowly whisk in the chicken broth and heavy cream. Continue whisking until all of the lumps are gone. Approximately 5 minutes.
- Stir in the hot sauce, kosher salt, and cracked pepper.
- Next, fold in 5 cups of the shredded cheddar cheese. And return to heat to cook on low for 10 minutes.
- While the soup is simmering, prepare the croutons.
- Place a large skillet over medium/high heat. Add the 2 tablespoons of butter to the pan. Allow the butter to melt.
- When the butter is completely melted, stir in the garlic powder and crushed red pepper.
- Next, toss the chopped bread pieces into the butter mixture. Cook for 3 to 4 minutes, or until all of the pieces are nicely toasted.
- Serve the soup topped with ¼ cup of shredded cheddar and the quick croutons.
Tips & Notes
- While it’s definitely okay to sauté the onions over high heat, DO NOT add in the cheese over high heat. Cheese is finicky and drastic temperature changes can cause it to become clumpy and grainy.
- Skip the crushed red pepper in the croutons to get rid of the heat.
- Make this vegetarian by using vegetable stock.
