Cheddar Cheese Soup

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

Ingredients

Onion
Cheddar cheese
Butter
Flour
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

Yield: 6

Prep time: 10 mins

Cook time: 55 mins

Total time: 1 hour 5 mins

Ingredients:

Onion — 1 piece

Cheddar cheese — 600 grams

Butter — 80 grams

Flour — 2 tablespoons

Chicken broth — 500 ml

Cream 33% – 500 ml

Sriracha sauce — 1 tablespoon

Salt — 1 teaspoon

Ground black pepper — 1 teaspoon

Directions:

1. Finely chop the onion.

2. Grate Cheddar cheese on a fine grater.

3. Melt 1 tablespoon of butter in a saucepan (2 liters or more volume)on minimum heat.

4. Add the onion to the saucepan and cook for 5 minutes, stirring regularly.

5. Add the remaining butter. Wait until it melts.

6. Add flour and mix.

7. Remove the saucepan from the heat.

8. Add chicken or vegetable broth to a saucepan. 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).

9. Add cream to the soup and mix.

10. Add hot sauce, it is not felt in the final product.

11. Add salt to taste (see note in step 8), pepper.

12. Return the saucepan to the fire and add all the grated Cheddar cheese.

13. Cook the soup for 15 minutes on low heat. The cheese should almost completely dissolve in the soup, small lumps of cheese are allowed.

14. Serve the soup with garlic crackers (croutons) and add a little grated Cheddar cheese on top.