Hello, gourmets! Cheddar cheese soup is our recipe today. Soup, which is certainly filled with cheese flavor, unlike other recipes on the Internet.
This American soup from Wisconsin is the dairy land of the USA. Since there is plenty of cheese in Wisconsin, cheese soups there have long been classics.
What kind of cheddar cheese soup is this
There are no potatoes, carrots, cream cheese and other ingredients in this recipe, as the others write – this soup is only cheese! The amount of cheese in the soup is simply off the scale!
We used cream with a fat content of 33%, if you did not find such in the store, then take the standard 20%. Cheddar cheese is also clearly not everyone will be able to get it, so you can replace it with a more popular Gouda, Gruyere. The main condition is that the cheese should melt in the soup and mix with it into a single whole, and not delaminate after cooking.
How to make cheddar cheese soup
- Cheddar cheese
- Chicken broth or any other
- Cream 33% fat content
- Sriracha sauce (to taste)
- Salt (to taste)
- Ground black pepper
The process of making cheddar cheese soup
First of all, finely chop the onion, and grate the Cheddar cheese on a fine grater.
Prepare a saucepan or saucepan and melt a little butter.
Add the onion to the saucepan, stirring regularly.
Then add the remaining butter and flour. Remove the saucepan from the heat.
Add chicken or vegetable broth. Stir until smooth without lumps. If you are cooking chicken broth from a chicken cube, then you do not need to salt the soup, since there is already sodium glutamate in the cube (flavor enhancer, it is already salty).
Then pour the cream into the soup. Add hot sauce, salt and pepper to taste.
Return the saucepan to the fire and add all the grated Cheddar cheese. The cheese should almost completely dissolve in the soup, small lumps of cheese are allowed.
Serving: Serve the soup with garlic crackers and add a little grated Cheddar cheese on top.
Recipe type: Soup
Recipe type: American