Cheddar Soup
A rich and creamy cheddar soup with savory vegetables and a smooth cheese flavor, perfect for comforting meals and suitable for cheese lovers and family dinners.
Ingredients
Instructions
- Saute minced carrots, diced celery, diced onion, and diced green pepper in margarine for about 5 minutes.
- Stir in flour until the mixture is pasty.
- Gradually add chicken broth while stirring constantly.
- Add shredded Cheddar cheese slowly until melted.
- Pour in evaporated milk, then add salt and white pepper.
- For a smooth, creamy soup, puree the first four ingredients before mixing with the flour and other ingredients.
- Just before serving, add 1/8 cup of dry sherry to the soup.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. If you're short on time, you can substitute the fresh vegetables with frozen mixed vegetables. For a slightly different taste, experiment with different types of cheese, like Monterey Jack. If desired, you can add cooked chicken for extra protein, making it a heartier meal.
Serving Suggestions
Serve this cheddar soup with crusty bread or a side salad for a complete meal. It pairs beautifully with American recipes like Easy Onion Chicken or Vicki's Favorite Potato Soup. For a more filling option, consider topping it with croutons or bacon bits for added texture and flavor.
Storage & Reheating
Store any leftover cheddar soup in an airtight container in the refrigerator for up to three days. When reheating, do so slowly over low heat on the stovetop to prevent the cheese from separating. You may need to add a splash of milk or broth to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Soup contains roughly 1554 calories, with 37g protein, 249g carbohydrates, and 48g fat. It is an excellent source of vitamin A (142% of the Daily Value), iron (126% of the Daily Value), and calcium (112% of the Daily Value). Note that it is relatively high in sodium, at 2861mg per serving (124% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheddar soup ahead of time?
Yes, you can prepare the soup in advance and store it in the refrigerator. Just remember to add the dry sherry just before serving for the best flavor. The soup may thicken as it cools, so you might need to add a little broth or milk when reheating.
How can I make this soup gluten-free?
To make this cheddar soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Thickening with cornstarch may require using a little less liquid, so adjust accordingly to achieve your desired consistency.
What can I use instead of evaporated milk?
If you don't have evaporated milk on hand, you can substitute it with a mixture of regular milk and cream. Use one cup of whole milk mixed with 1/3 cup of heavy cream to achieve a similar richness and consistency in your soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).