Craving a comforting and delectable dish to warm your soul during chilly days? Look no further! Embark on a culinary journey to discover the secrets of crafting the ultimate "Rich and Creamy White Cheddar Soup." This exquisite soup is a symphony of flavors that will tantalize your taste buds and leave you yearning for more. With its velvety smooth texture, a burst of cheesy goodness, and a perfect balance of spices, this soup promises to be a delightful addition to your culinary repertoire. Dive into the world of cheese and cream as we explore the best recipes for this divine soup, offering tips and tricks to ensure your creation is nothing short of perfection. So, gather your ingredients, cozy up in your kitchen, and get ready to create a masterpiece that will surely become a family favorite.
Here are our top 4 tried and tested recipes!
CREAMY CHEDDAR CHEESE SOUP
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
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
WHITE CHEDDAR CHEESE SOUP
From Emeril, this is a snappy soup with lots of flavor. I like to serve soups like this in the fall, in a big, fresh, hollowed-out pumpkin that's been heated in the oven.
Provided by KathyP53
Categories Cheese
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, melt butter.
- Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
- Whisk in the chicken broth, 1/2 cup at a time.
- Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.
Nutrition Facts : Calories 759, Fat 65.6, SaturatedFat 40.7, Cholesterol 202.1, Sodium 1394.6, Carbohydrate 21.9, Fiber 2.4, Sugar 5.1, Protein 22.7
TOMATO-CHEDDAR SOUP
Steps:
- In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft but not brown, about 4 minutes.
- Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
- Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.
- Make Ahead
- The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning.
RICH AND CREAMY WHITE CHEDDAR SOUP
I love to make soups throughout the fall and winter, and even though I don't make this one very often, it is one of my favorites. Hope you enjoy it as much as I do!
Provided by Wildflour
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot, melt butter over medium-low heat.
- Add the green onions, celery and carrots, and cook until limp.
- Sprinkle the flour over the veggies, and stir and cook for 3 minutes to cook the flour.
- Add the chicken stock (or broth) 1 cup at a time, stirring constantly.
- Add the potato.
- Bring to a boil then reduce heat to a simmer.
- Cook until potatoes are soft, about 20-30 minutes.
- Puree the soup in a blender or food processor and return to the pan.
- Slowly whisk in the half and half (or milk), cheese, tabasco and worcestershire sauce.
- Taste and salt if needed.
- Keep warm over low heat.
- Ladle into bowls and garnish with grated white cheddar or parmesan if desired. Serve with warm crusty bread or rolls.
Nutrition Facts : Calories 641.3, Fat 41.2, SaturatedFat 24.6, Cholesterol 121.4, Sodium 883.1, Carbohydrate 41.8, Fiber 4.2, Sugar 8.5, Protein 27.2
Tips:
- Use a good quality cheddar cheese. This will make a big difference in the flavor of your soup. Look for a sharp or extra-sharp cheddar that is well-aged.
- Don't overcook the soup. The cheese will start to separate if the soup is cooked for too long. Heat the soup until it is just melted and bubbly.
- Serve the soup with your favorite toppings. Some popular options include bacon, croutons, shredded chicken, and diced tomatoes.
- Make ahead of time. This soup can be made ahead of time and refrigerated for up to 3 days. When you're ready to serve, simply reheat the soup over low heat until warmed through.
- Freeze for later. This soup also freezes well. Freeze the soup in airtight containers for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or heat it up in a saucepan over low heat until warmed through.
Conclusion:
This rich and creamy white cheddar soup is the perfect comfort food for a cold day. It's easy to make and can be tailored to your own taste. Serve it with your favorite toppings and enjoy!
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