Andy Montoya
Cheddar cheese soup is a rich and creamy comfort food that is perfect for cold winter days. It can be made with a variety of ingredients to add flavour and texture, such as vegetables, herbs, spices, and meats. The type of cheddar used can also be varied to suit personal preference, with mild or sharp cheddar creating different tastes. The soup is a versatile dish that can be adapted to individual tastes and is an easy, satisfying meal for any time of the day.
Characteristics and their Values for a Cheddar Cheese Soup
| Characteristics | Values |
|---|---|
| Type of Cheddar | Sharp, mild, or a blend |
| Other Cheeses | Mozzarella, Velveeta |
| Broth | Chicken, vegetable |
| Vegetables | Broccoli, cauliflower, potatoes, green onions, carrots, celery, tomatoes |
| Seasoning | Red pepper flakes, roasted garlic, fresh herbs, Dijon mustard, basil, parsley |
| Meat | Shredded chicken, ground beef, bacon, cubed ham |
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What You'll Learn
Chicken broth, basil and parsley
Chicken broth is a great addition to cheddar cheese soup, adding a savoury depth of flavour and improving the consistency. It is a key ingredient in many soups and can be made at home. Using a high-quality chicken broth will elevate the soup, enhancing the overall taste.
Chicken Broccoli Cheddar Soup is a popular recipe, which uses chicken broth as a base. Chicken broth is combined with flour, half-and-half (or milk), and seasoning to create a thick and creamy soup. Chicken and broccoli are then added, with the chicken being shredded after cooking. This soup is a simple, one-pot meal, perfect for cold winter days.
Adding herbs like basil and parsley to your soup will bring a fresh flavour and a vibrant colour. Basil is commonly added to tomato-based soups, bringing a fresh, summery taste. It pairs well with garlic, onion, and oregano, and is often blended with other ingredients to create a smooth soup. Parsley, on the other hand, is a versatile herb that can be used to enhance the flavour of the soup without overwhelming the other ingredients.
When adding basil and parsley to your cheddar cheese soup, you can choose to chop them finely and add them directly to the soup, or blend them with a little oil or broth to create a herb-infused paste, which can then be added to the soup. Fresh herbs are always preferable, but dried basil and parsley can be used if needed.
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Sharp cheddar for tanginess
Sharp cheddar is a great choice for cheddar cheese soup as it melts smoothly and lends a rich, tangy flavour. It is the perfect choice for a cheesy soup. For the best texture, grate the block of sharp cheddar yourself. Pre-shredded cheese often contains anti-caking additives that can prevent it from melting smoothly, resulting in chunks of cheese in your soup instead of a smooth, creamy texture.
When making a sharp cheddar soup, you can add vegetables such as broccoli, cauliflower, potatoes, carrots, onions, and celery stalks. You can also add butter, flour, vegetable stock, milk, and spices such as cayenne pepper, salt, and black pepper.
To make a smooth and creamy soup, create a roux by melting butter in a saucepan over medium heat, then adding the vegetables and flour. Slowly whisk in milk to prevent lumps from forming. Keep the heat low and avoid boiling the soup after adding the cheese.
You can also add protein to your soup, such as shredded chicken, ground beef, bacon crumbles, or cubed ham. To add some spice, include red pepper flakes, roasted garlic, or Dijon mustard. Fresh herbs will give the soup an herbaceous quality.
- Melt butter in a saucepan over medium heat.
- Add chopped vegetables (such as onions, carrots, and celery) and cook until tender.
- Stir in flour to create a roux.
- Slowly whisk in milk to create a creamy base.
- Add shredded sharp cheddar cheese and stir until melted.
- Season with salt and pepper to taste.
- Garnish with chives or green onions and serve with crusty bread.
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Mozzarella for creaminess
Mozzarella is a great addition to cheddar cheese soup to enhance its creaminess. It melts smoothly into the soup, creating a mild, creamy texture without adding too much fat. The key is to add the mozzarella towards the end, when there is just residual heat, to ensure it melts well and doesn't clump up.
Mozzarella is a versatile cheese that can be added to soups to enhance their texture. When making a creamy cheddar cheese soup, it is important to grate the cheese fresh from a block, as pre-shredded cheeses often contain anti-caking additives that can affect their melting ability. By grating your own mozzarella, you can ensure a smooth and creamy texture in your soup.
The process of making mozzarella can also impact its creaminess. For a softer, creamier texture, it is important to handle the curds gently and reduce the amount of stirring. Additionally, adjusting the temperature during the cheese-making process can influence the final product's texture and moisture content. Lowering the temperature can result in a softer, creamier mozzarella.
When adding mozzarella to your cheddar cheese soup, consider the following steps:
- Prepare your broth: Start by making a flavourful broth, either chicken or vegetable, ensuring it is reduced-sodium to balance the saltiness of the cheese.
- Add vegetables: Include shredded carrots and finely chopped celery to your broth for added texture, sweetness, and flavour. Simmer until the vegetables are tender.
- Blend and season: Combine the milk with the broth and vegetables, blending until smooth. Season with herbs, spices, or a dollop of Dijon mustard to enhance the flavour.
- Incorporate cheeses: Add your shredded cheddar and mozzarella cheeses to the soup, stirring continuously until melted. Avoid boiling the soup after adding the cheese to prevent clumping and grittiness.
- Finish and serve: Once the cheese is melted, remove the soup from the heat. Garnish with minced chives, if desired, and serve in smaller bowls while it's still warm and creamy.
By following these steps and including mozzarella, your cheddar cheese soup will have a delightful creamy texture and a mild, cheesy flavour.
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Sauteed onions and vegetables
Sauteed onions are a great addition to cheddar cheese soup, adding a depth of flavour that complements the cheese. To prepare the onions, melt butter in a saucepan over medium-high heat and add the onions. Cook until they are tender, which should take around 5 minutes. You can also add some flour to the onions to create a roux, which will help to thicken the soup.
For the vegetables, you can use a variety of fresh veggies, such as carrots, celery, and broccoli. These vegetables will add texture and a touch of sweetness to the soup. To prepare them, simply chop or shred them into small pieces. You can then sauté them in a pan with some butter or oil until they are tender. If you want to add some spice to your soup, you can include red pepper flakes, either during the sautéing process or after, as a garnish.
Another option is to add potatoes to your soup. Dice the potatoes into small pieces and cook them until they are tender, which will add a heartier texture to your soup. You can also experiment with different types of onions, such as green onions, which can be chopped and added towards the end of the cooking process.
Finally, don't be afraid to get creative with your vegetables. Cheese soup is a very versatile dish, so feel free to add whatever fresh veggies you have in your fridge. You can also blend your vegetables to create a smoother soup or leave them in larger chunks for a heartier texture. Play around with different combinations and amounts to find your perfect cheddar cheese soup!
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Broccoli, cauliflower and potatoes
Broccoli, cauliflower, and potatoes are excellent additions to cheddar cheese soup. This combination is a mashup of broccoli cheese soup and creamy potato soup. The result is a hearty, creamy, and comforting soup that is sure to please even the fussiest of eaters.
To make this soup, start by melting butter in a Dutch oven or stockpot over medium heat. Add diced onions and saute until soft and golden brown. Next, add garlic and continue cooking. You can also add a pinch of salt at this stage. Then, add the potatoes, carrots, and either vegetable or chicken stock. Bring the mixture to a boil, reduce the heat, cover, and simmer for about an hour.
Meanwhile, prepare the broccoli and cauliflower by separating them into small florets and coarsely chopping the tender stems. After the potato mixture has simmered for an hour, add the broccoli and cauliflower stems, cover, and simmer for another 45 minutes. Then, add the broccoli florets and cook for an additional 15 minutes. Finally, add milk, cream, cheddar cheese, salt, and pepper to taste. Lightly puree the soup with a potato masher until it reaches your desired texture. You can also add water if the soup is too thick.
This soup is best served fresh, as dairy does not always freeze and reheat well. However, if you want to make it ahead of time, you can store it in the fridge for 1-2 days or freeze it without the dairy and add the milk and cheese before serving.
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Frequently asked questions
You can add a variety of vegetables to cheddar cheese soup, including broccoli, cauliflower, potatoes, green onions, carrots, and celery.
You can use either sharp or mild cheddar, depending on your preference. For the best texture, grate your cheese fresh from a block. You can also add mozzarella cheese, which melts smoothly and contributes a mild, creamy texture.
To make your cheddar cheese soup creamier, you can add milk or cream. You can also blend the soup until smooth using a blender or an immersion blender.
Yes, you can add protein to your cheddar cheese soup. Some options include shredded chicken, ground beef, bacon crumbles, or cubed ham.
You can add a variety of seasonings to your cheddar cheese soup to enhance the flavor. Some options include red pepper flakes for heat, roasted garlic, fresh herbs, Dijon mustard, or cayenne pepper.
