Vermont Cheddar Cheese Soup

Perfect on a cold, winter’s day!


Yield: 6 Servings




1 tablespoon unsalted butter

1 cup diced celery

1 cup diced onion

1 cup sliced carrots

1 glove garlic, finely chopped

1 teaspoon dried thyme

4 cups chicken or vegetable broth

2 tablespoons cornstarch, dissolved in cool water

¼ cup cheddar cheese powder (optional)

8 ounces sharp Vermont cheddar cheese, grated

¾ cup cream or half and half

Salt and freshly ground pepper to taste

Pinch of cayenne or red pepper (optional)




Melt the butter in a stockpot.  Add the celery and onions and sauté until the onions are tender and translucent.  Add the carrots, garlic, thyme and broth and simmer for about 15 minutes, until the carrots are tender.  Whisk in the thickener, cheese powder, cheese and cream, stirring until the cheese is melted.  Adjust the seasonings with the salt, pepper and cayenne pepper.  Serve hot with crusted bread. Soups are so easy to make and delicious on those cold, winter nights that we have in much of the country. 




See how easy it is:  Chop up onions and celery and saute until tender; then add carrots, garlic and thyme and continue to cook for about 15 minutes:







 Once the veggies are nice and tender, add in your stock and simmer for about another 20 minutes:






 Next up is to add the cornstarch, heavy cream or half & half, all the grated cheese and remaining spices into the stock pot.  Whisk this thoroughly so the soup stays nice and smooth and creamy and bring to just below a simmer.






 Viola’ you have a creamy soup, full of cheddar cheese flavor.  Serve with a crusted loaf of bread and a salad and you’re in business.  Your friends will think you spent hours in the kitchen making this great soup.   We know better, but I won’t tell.







Source:  King Arthur Flour Website