Better Cheddar Soup Recipe
Cozy Up with the BEST Cheddar Soup! (Better Cheddar Soup)
Is there anything more comforting than a warm bowl of cheesy soup on a chilly day? We think not! This Better Cheddar Soup recipe is a family favorite, and for good reason. It’s rich, creamy, and packed with flavor – a serious upgrade from your average cheddar soup. Forget those canned versions; this homemade delight is surprisingly easy to make and so much more satisfying.
We’ve perfected this recipe over the years, focusing on building layers of flavor. The base starts with a simple mirepoix (carrots, celery, and onion) – you can use a convenient frozen blend or chop your own fresh vegetables. A touch of thyme and a bay leaf add subtle herbal notes that complement the cheddar beautifully. The key to a truly smooth and creamy texture? Using cream cheese! It adds a tanginess and richness that elevates the soup to the next level.
This soup is incredibly versatile. It’s perfect as a starter for a cozy dinner, a comforting lunch, or even a satisfying snack. Pair it with a crusty bread for dipping, a side salad, or a grilled cheese sandwich for the ultimate comfort meal.
What makes this cheddar soup better?
- Real Ingredients: We skip the processed powders and rely on fresh (or frozen!) vegetables and real cheddar cheese.
- Cream Cheese Magic: The addition of cream cheese creates a luxuriously smooth and tangy base.
- Flavor Depth: Thyme and bay leaf add subtle complexity that you won’t find in most cheddar soup recipes.
Frequently Asked Questions:
- Can I use different types of cheese? While extra-sharp cheddar is our preference for its bold flavor, you can experiment with other cheeses like Gruyere or Monterey Jack. Just be sure to use a good quality cheese for the best results.
- Can I make this soup ahead of time? Absolutely! This soup actually tastes even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? While you can freeze it, the texture may change slightly. It’s best to freeze it before adding the cream cheese for optimal results. Thaw overnight in the refrigerator and reheat gently.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I make this soup in a slow cooker? Yes! Sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese and cheddar cheese during the last 30 minutes of cooking.
Ready to ditch the canned soup and make something truly special? This Better Cheddar Soup is sure to become a new family favorite. Let us know what you think in the comments below!
Better Cheddar Soup
Ingredients
- 2 Tbsp butter
- 1 12-oz package frozen mirepoix blend (chopped carrots, celery and onions) or 2/3 C. fresh chopped onion, 1/3 C. sliced celery and 1/3 C. chopped carrot
- 1 tsp dried thyme
- 1 bay leaf
- 3 Tbsp flour
- 2 14-oz cans chicken or vegetable broth (or 4 C. water plus 4 bouillon cubes)
- 1 8-oz package cream cheese cut into chunks (reduced-fat cream cheese)
- 3 C extra-sharp cheddar cheese (12 oz.) shredded
- to taste pepper
Instructions
- Melt the butter in a stock pot over medium-high heat. Add the chopped vegetables and cook about 5 minutes, stirring as the moisture evaporates (if using frozen veggies).
- Add the thyme, bay leaf and flour. Stir to evenly blend in the flour while the mixture cooks for a few minutes.
- Add the broth and bring the mixture to a gentle boil, stirring occasionally with a wire whisk to keep the vegetables and flour from sticking on the bottom of pan, about 5-10 minutes.
- Meanwhile, cut the cream cheese into chunks and shred the cheddar cheese.
- Add the cream cheese and cheddar cheese to the soup and stir until melted and smooth.
- Season with pepper to taste.
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