Cheddar Cheese Soup Recipe

Chicken broth: A flavorful liquid base made from simmering chicken bones, vegetables, and herbs. It adds depth to the soup.

Shredded cheddar cheese: A sharp, tangy cheese that melts smoothly into the soup, providing a rich and creamy texture.

Milk: Adds creaminess and helps to balance the flavors in the soup.

Butter: Used for sautéing the vegetables and creating a roux for thickening the soup.

All-purpose flour: Combined with butter to form a roux, which thickens the soup.

Onion: Adds a sweet and savory flavor to the soup.

Celery: Provides a subtle, earthy flavor and a bit of crunch.

Carrots: Adds a touch of sweetness and color to the soup.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and depth to the soup.

When melting the butter and cooking the onion, celery, and carrots, make sure to cook them over medium heat to avoid burning. Stir frequently to ensure even cooking and to bring out the natural sweetness of the vegetables. This will create a flavorful base for your cheddar cheese soup.

• chicken broth - Substitute with vegetable broth: This keeps the soup vegetarian while maintaining a rich flavor.

• shredded cheddar cheese - Substitute with shredded gouda cheese: Gouda melts well and has a creamy texture similar to cheddar.

• milk - Substitute with unsweetened almond milk: This is a good option for those who are lactose intolerant or prefer a dairy-free alternative.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and richness without the dairy.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the soup just as well and is gluten-free.

• chopped onion - Substitute with chopped leek: Leeks offer a milder flavor and can be a good alternative for those who find onions too strong.

• chopped celery - Substitute with chopped fennel: Fennel adds a slight anise flavor and a similar crunch to the soup.

• chopped carrots - Substitute with chopped sweet potatoes: Sweet potatoes add a different kind of sweetness and a similar texture.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though you may need to adjust the quantity to avoid over-salting.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but still adds the necessary heat and spice.

• Allow the cheddar cheese soup to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.
• Transfer the cooled soup into airtight containers. For portion control, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This ensures you can keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months. Make sure your freezer is set to 0°F (-18°C) or lower.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the cheddar cheese to separate.
• If the soup appears too thick after reheating, add a splash of milk or chicken broth to reach the desired consistency.
• Taste and adjust the seasoning with salt and black pepper if needed, as flavors can mellow during storage.
• Enjoy your reheated cheddar cheese soup with a fresh garnish of chopped celery or carrots for added texture and flavor.

• Stovetop Method: Pour the cheddar cheese soup into a saucepan. Heat over medium-low, stirring occasionally to prevent sticking and ensure even heating. This method helps maintain the creamy texture and prevents the cheese from separating.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to avoid splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot and smooth.

• Double Boiler Method: Place the soup in a heatproof bowl over a pot of simmering water. Stir occasionally until heated through. This gentle method helps maintain the soup's creamy consistency without scorching.

• Slow Cooker Method: Pour the cheddar cheese soup into a slow cooker. Set to low and heat for 1-2 hours, stirring occasionally. This method is great for reheating larger quantities while keeping the soup warm for serving.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot and bubbly.

• Immersion Blender Method: If the soup has thickened too much, reheat it on the stovetop or microwave and use an immersion blender to blend until smooth. This can help restore the creamy texture.

• Large pot: Used to cook the vegetables and combine all the ingredients for the soup.

• Wooden spoon: Ideal for stirring the vegetables and the soup mixture without scratching the pot.

• Whisk: Essential for whisking in the flour and chicken broth to avoid lumps.

• Measuring cups: Necessary for accurately measuring the chicken broth, milk, and shredded cheddar cheese.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Chef's knife: Important for chopping the onion, celery, and carrots.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Ladle: Useful for serving the hot soup into bowls.

• Bowls: Needed for serving the soup.

Prep vegetables in advance: Chop the onion, celery, and carrots ahead of time and store them in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Measure ingredients beforehand: Measure out the chicken broth, milk, butter, and flour before starting to cook.

Cook in one pot: Use a large pot to cook everything together, reducing the number of dishes to clean.

Simmer while multitasking: Let the soup simmer while you clean up or prepare other parts of your meal.