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–+ servings
Cheddar cheese soup.
4.78 from 9 votes

Cheddar Cheese Soup Recipe

This is the creamiest, cheesiest cheese soup recipe that is perfect for spoon sipping and sandwich dipping!
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Fat 77
Carbs 13
Protein 32
Yield 6

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.
    a pan filled with food on a white background.
  • 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.
    a pot filled with a mixture of flour and water.
  • 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.
    a white pot with a yellow liquid in it.
  • 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.
    a pan with cheese in it on a white background.
  • 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.
    a frying pan with a piece of bread in it.
  • Serve the soup topped with ¼ cup of shredded cheddar and the quick croutons.
    Cheddar cheese soup.

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.

Nutrition Facts

Calories: 864kcal | Carbohydrates: 13g | Protein: 32g | Fat: 77g | Fiber: 1g | Sugar: 3g