Cheddar Soup Cups Recipe

Name: Cheddar Soup Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 cup finely diced celery (about 3 large stalks); 1 cup finely diced carrots (about 2 medium); 1 cup finely diced yellow onion (about 1 medium); 1 cup thinly sliced green onions, white and green parts; 1/2 cup all-purpose flour; 3 cups chicken stock; 3 cups whole milk; 6 ounces Shiner Bock beer (or any dark beer); 1 tablespoon dry mustard; 1 teaspoon Tabasco sauce; 1 teaspoon kosher salt; 2 cups shredded sharp Cheddar cheese (about 8 ounces); 2 cups shredded Monterey Jack cheese (about 8 ounces)

Servings: persons

1/2 cup (1 stick) unsalted butter
1 cup finely diced celery (about 3 large stalks)
1 cup finely diced carrots (about 2 medium)
1 cup finely diced yellow onion (about 1 medium)
1 cup thinly sliced green onions, white and green parts
1/2 cup all-purpose flour
3 cups chicken stock
3 cups whole milk
6 ounces Shiner Bock beer (or any dark beer)
1 tablespoon dry mustard
1 teaspoon Tabasco sauce
1 teaspoon kosher salt
2 cups shredded sharp Cheddar cheese (about 8 ounces)
2 cups shredded Monterey Jack cheese (about 8 ounces)

1
In a large stockpot set over medium heat, melt the butter and add the celery, carrots, and the yellow and green onions.
2
Cook until the onions are soft and translucent, about 3 minutes.
3
Stir in the flour and cook for 1 minute more.
4
Stir in the chicken stock and milk and simmer until the soup has thickened, about 10 minutes.
5
Whisk in the beer, mustard, Tabasco, and salt.
6
Stir in the shredded Cheddar and Jack cheeses and stir over low heat until the cheese is melted.
7
Serve warm in small sipping cups or glasses.
8
For an extra-rich and creamy soup, substitute 1/2 pound of ripe, rind-free Brie for the Cheddar.
9
The soup can be made up to 2 days in advance and refrigerated.
10
For serving, be sure to warm it gradually over low heat or the soup will scorch.
11
If its too thick after reheating, thin with milk or stock.

1206

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, 1 cup finely diced celery (about 3 large stalks), 1 cup finely diced carrots (about 2 medium), 1 cup finely diced yellow onion (about 1 medium), and more.

Yes, Cheddar Soup Cups 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 Soup Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions