Here’s a comforting and easy Cheesy Soup recipe—rich, creamy, and full of flavor. 🧀🥣
Ingredients (serves 4–6)
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups (1 liter) chicken or vegetable broth
- 2 cups (480ml) milk (whole or 2%)
- 2 cups (200g) shredded cheddar cheese (or mix with mozzarella for extra creaminess)
- 1 tsp Dijon mustard (optional, for depth of flavor)
- Salt & pepper, to taste
- Pinch of paprika or nutmeg (optional)
- Chopped parsley or chives for garnish
Optional add-ins:
- Cooked broccoli, cauliflower, or potatoes
- Bacon bits or ham for a meaty version
Instructions
1. Sauté Vegetables
- In a large pot, melt butter over medium heat
- Add onion and cook until soft (3–4 min)
- Add garlic and cook 1 more minute
2. Make the Base
- Sprinkle flour over onions and stir for 1–2 minutes to form a roux
- Gradually add broth and milk, stirring constantly to prevent lumps
- Bring to a gentle simmer until slightly thickened (5–7 minutes)
3. Add Cheese
- Reduce heat to low and stir in shredded cheese slowly until melted and smooth
- Stir in Dijon mustard, salt, pepper, and optional paprika/nutmeg
4. Optional Add-ins
- Fold in cooked vegetables or meat if using
- Heat through gently
5. Serve
- Ladle into bowls
- Garnish with chopped parsley or chives
- Serve with crusty bread or croutons
Tips
- Use freshly shredded cheese—it melts better than pre-shredded
- Avoid boiling after adding cheese to prevent grainy texture
- For extra richness, swap half the milk for cream
If you want, I can also give a super cheesy “broccoli cheddar soup” version that’s restaurant-level creamy but still easy to make at home.
Do you want me to do that?