Ready to upgrade your soup game? Try this easy Cheddar Cheese Soup recipe that will remind you of your favorite canned condensed version but with a homemade touch. It’s rich, creamy, and brimming with cheesy goodness.
This simple recipe uses everyday ingredients and is quick to whip up. It’s versatile enough to be used as a delicious base for other recipes. No more canned soups, it’s time to go homemade with Cheddar Cheese Soup.
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Homemade Cheddar Cheese Soup
Homemade cheddar cheese soup is nothing short of fantastic. So, don’t miss out on this delicious soup – it’s easy to prepare and will warm your heart. In about 20 minutes, you can have the best bowl of cheesy soup you will ever eat!
What Is Cheddar Cheese Soup?
Cheese soup is prepared using cheese as a primary component and milk, broth, or stock as a basis. There are various kinds of cheese soup, and different ingredients are used in its preparation. Cheese soup forms a part of several cuisines around the world – American, Colombian, French, Mexican, Swiss, and Tibetan.
This version of cheese soup is made with cheddar, and this cheddar soup recipe is very easy to make. The soup is flavored with a broth made with fresh carrots, fresh celery, and fresh green onions and thickened with a simple roux.
Instead of adding shredded cheddar cheese, this recipe uses processed cheese spread which melts better. The cheese, in combination with a creamy roux, gives you a really creamy cheddar cheese soup. You can top the soup with shredded cheese when you are ready to serve.
Why You Should Try This Best Cheddar Cheese Soup Recipe
You know this – sometimes, there is nothing better than a warm bowl of soup, especially if you need cheering up! Now, if you ever have a craving for condensed cheddar cheese soup, try this homemade version instead – it tastes so much better!
Mass-produced cheese soups tend to come with food additives for preservation and flavor enhancement. When you make soup at home, there’s no need to add chemically sounding additives – you have control and know exactly what goes into your soup.
This creamy cheese soup is delicious any time, but especially on a cold winter day! What’s more, your kids will love its creamy texture and cheesy flavor – and it’s easy to sneak in some extra veggies!
Cheddar Cheese Soup Ingredients
- Processed cheese spread
- Green onion
- White onion
- All-purpose flour
- Chicken broth
- Salt and black pepper
Ingredient Notes and Substitutions
If you want the soup to be extra thick you can add an additional 1/4 cup of flour to this recipe.
If you want an extra creamy soup, substitute milk with heavy cream.
How to Make Cheddar Cheese Soup
- Add the carrots, celery, and green onion to a pot of water on the stove-top and boil for 5 minutes.
- Sauté the onion in melted butter. Add the flour and blend well.
- Bring the milk and broth to a boil and whisk into the flour mixture.
- Stir in the cheese, salt, pepper, and cayenne.
- Stir in the mustard and cooked vegetables (with the water they were cooked in).
- Bring to a boil and serve immediately.
You can also use an immersion blender to puree the soup.
This soup easily lends itself to additions such as cubed ham, potatoes, broccoli florets, crumbled bacon, and shredded chicken. It’s ideal for using up those leftovers hanging around in the fridge.
Vegetarian Cheddar Cheese Soup: Substitute vegetable broth for chicken broth.
How to Garnish the Soup
How to Serve Cheddar Cheese Soup
This soup is perfect for a quick lunch paired with some crusty bread. Or try dipping soft pretzels. Here are some other ways to use this cheesy soup:
- It’s so good on cheesesteaks or French fries.
- It makes the base of a great mac and cheese.
- This soup can be used in a lot of different ways. Check out these Recipes Using Cheddar Cheese Soup
How to Store Leftover Cheddar Cheese Soup
This homemade cheddar cheese soup recipe is best enjoyed in one sitting. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days.
You can also freeze leftovers in an airtight container for up to 3 months.
To reheat, simmer it low and slow on the stovetop, stirring frequently to help prevent any separating or uneven reheating. You may need to add a little broth or milk if your soup is too thick. Start with a tablespoon and go from there. You can also microwave the soup for 1 or 2 minutes, or until heated through.
Favorite Soup Recipes
- Acorn Squash Soup
- Chicken Gnocchi Soup
- Chili’s Enchilada Soup
- Cowboy Soup
- Cream of Celery Soup
- Creamy Vegetable Soup
- Old Fashioned Potato Soup
- Panera Broccoli Cheese Soup
- She Crab Soup
Love cheddar cheese? Try these recipes!
- Cheddar Cheese Jalapeno Poppers
- Cheddar Cheese Fondue
- White Cheddar Mac and Cheese
- Cheddar Bay Biscuits
Cheddar Cheese Soup
- 2 cups water
- 1/3 cup finely chopped carrots
- 1/3 cup finely chopped celery
- 1 cup finely chopped green onions
- 1/2 cup butter
- 1 cup chopped white onion
- 1/4 cup all-purpose flour
- 4 cups milk
- 4 cups chicken broth
- 15 ounces cheddar pasteurized processed cheese spread
- salt and pepper to taste
- 1/4 teaspoon cayenne
- 1 tablespoon prepared mustard
- Place the water, carrots, celery, and green onions in a medium pot over high heat. Bring to a boil for 5 minutes over high heat. Set aside, but do not drain.
- Melt the butter in a large stockpot over medium heat. Add the onion and sauté for 1 minute. Then add the flour and stir.
- In a large saucepan, bring the milk and broth to boil.
- Whisk the broth mixture into the flour mixture. Then add the rest of the ingredients, as well as the boiled vegetables and the water in which they were cooked. Bring to a boil and serve immediately.