Sarasota's White Cheddar Cheese Soup Recipe

Name: Sarasota's White Cheddar Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups sharp white cheddar cheese; ¼ cup grated parmesan cheese; 2 cups white onions, diced; 1 ⅔ cups celery, diced; 3 leeks, whites and a few of the light greens thin sliced; 6 scallions, diced fine; 3 teaspoons minced garlic (more or less according to taste); 1 cup white wine; 3 cups chicken broth; 3 cups milk; 3 cups heavy cream; 2 tablespoons Dijon mustard; 2 teaspoons fresh thyme; ½ teaspoon red pepper flakes (to taste); ½ cup butter; ½ cup flour; salt; pepper; 4 plum tomatoes, seeded and chopped; parsley

Servings: persons

8 cups sharp white cheddar cheese
¼ cup grated parmesan cheese
2 cups white onions, diced
1 ⅔ cups celery, diced
3 leeks, whites and a few of the light greens thin sliced
6 scallions, diced fine
3 teaspoons minced garlic (more or less according to taste)
1 cup white wine
3 cups chicken broth
3 cups milk
3 cups heavy cream
2 tablespoons Dijon mustard
2 teaspoons fresh thyme
½ teaspoon red pepper flakes (to taste)
½ cup butter
½ cup flour
salt
pepper
4 plum tomatoes, seeded and chopped
parsley

1
Base -- In a large soup pot, add the butter and bring to medium heat and melt.
2
Then add in the onion, celery, leeks and garlic and coat until slightly tender.
3
You don't want to brown these.
4
Just slowly cook, about 8-10 minutes.
5
Roux and Broth -- Add in the flour, dijon mustard and cook another minute to thicken the vegetables and make a roux, stirring constantly so it doesn't burn.
6
Add in the wine and whisk in to deglaze the pan and get all the bits if any off the bottom and to thicken the sauce.
7
Slowly add in the broth and bring to medium high heat.
8
Cook for 3-4 minutes.
9
Puree -- Remove from the heat when you do this.
10
I like to use my immersion blender for this, it is so easy - invest in one, it is so worth it.
11
But if you don't have one, use your good old fashioned blender.
12
I puree about half way, I like a little texture to remain in my soup, but also like it creamy.
13
So puree until it is to the consistency you like, return to the stove and continue to cook on medium heat for another 10 minutes.
14
Finish -- Add in half of the milk and half of the cream, the cheese (cheddar and parmesan), fresh thyme, and red pepper flakes.
15
Stir and continue to cook until the cheese has melted.
16
Continue to add a little milk and cream even amounts until you reach your desired consistency.
17
I do this because I have found some like their soup thicker, and others thinner, so I just keep adding a little at a time until it is right for you.
18
Test for Salt and pepper and add in the scallions.
19
Cook just a couple of minutes more.
20
Serve -- A large mug or bowl and add some parsley and tomato on top.
21
ENJOY!

2314

kcal

Calories

177

Fat

Carbs

129

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

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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 20 ingredients. The key ingredients include: 8 cups sharp white cheddar cheese, ¼ cup grated parmesan cheese, 2 cups white onions, diced, 1 ⅔ cups celery, diced, and more.

Yes, Sarasota's White 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!

Sarasota's White Cheddar Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions