Cheddar Cheese Soup Recipe

Name: Cheddar Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 large onion, finely chopped; 1/3 cup finely chopped red bell pepper; 1/3 cup finely chopped green bell pepper; 4 cloves garlic, minced; 1/2 cup all-purpose flour; 2 cups chicken stock; 1 1/2 cups whole milk; 1 1/2 cups heavy cream; 12 ounces sharp yellow cheddar cheese, grated (about 4 cups); Salt; 1/4 teaspoon cayenne pepper; Crumbled bacon, salsa, or creme fraiche, chopped parsley leaves, optional for garnish

Servings: persons

4 tablespoons butter
1 large onion, finely chopped
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
4 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1 1/2 cups whole milk
1 1/2 cups heavy cream
12 ounces sharp yellow cheddar cheese, grated (about 4 cups)
Salt
1/4 teaspoon cayenne pepper
Crumbled bacon, salsa, or creme fraiche, chopped parsley leaves, optional for garnish

1
In a large, heavy saucepan melt the butter over medium heat.
2
Add the chopped onion and peppers and saute until vegetables are soft, about 4 minutes.
3
Add garlic and saute for 2 minutes.
4
Add flour and cook, stirring constantly, for 2 minutes.
5
Slowly whisk in the stock, milk and heavy cream.
6
Bring soup to a low boil and reduce heat so that the soup barely simmers.
7
Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes.
8
Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth.
9
Do not allow soup to boil.
10
Season with salt and cayenne pepper, to taste.
11
Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa or creme fraiche, and chopped parsley, as desired.

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons butter, 1 large onion, finely chopped, 1/3 cup finely chopped red bell pepper, 1/3 cup finely chopped green bell pepper, and more.

Yes, Cheddar Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions