Cheddar Cheese Soup Recipe

Chicken broth: A flavorful liquid base made from simmering chicken bones, meat, and vegetables. It adds depth and richness to the soup.

Milk: Adds creaminess and helps to create a smooth texture in the soup.

Shredded cheddar cheese: The star ingredient that gives the soup its distinct cheesy flavor and creamy consistency.

Butter: Used to sauté the onions and create a roux, which thickens the soup.

All-purpose flour: Combined with butter to make a roux, which acts as a thickening agent for the soup.

Onions: Adds a sweet and savory flavor base to the soup when sautéed.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and balances the richness of the cheese.

When melting the butter and cooking the onions, ensure you do so over medium heat to avoid burning. Stir frequently to achieve a uniform, translucent texture. When adding the flour, cook it just long enough to eliminate the raw taste but not so long that it browns, which can alter the flavor of your cheddar cheese soup. Gradually whisking in the chicken broth helps prevent lumps, ensuring a smooth consistency.

• chicken broth - Substitute with vegetable broth: Provides a similar savory base while keeping the dish vegetarian.

• milk - Substitute with unsweetened almond milk: Offers a dairy-free alternative with a mild flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Has a similar melting quality, though the flavor will be milder.

• butter - Substitute with margarine: A non-dairy option that provides similar fat content and texture.

• all-purpose flour - Substitute with cornstarch: Acts as a thickening agent, though you may need to use less.

• chopped onions - Substitute with shallots: Adds a similar but slightly sweeter flavor.

• salt - Substitute with soy sauce: Adds a salty and umami flavor, though use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: Provides a similar heat but with a slightly different flavor profile.

• Allow the cheddar cheese soup to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cold environment helps maintain the soup's flavor and texture.

• For longer storage, place the airtight containers in the freezer. The cheddar cheese soup can be frozen for up to 2-3 months without significant loss of quality.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing process helps retain the soup's creamy consistency.

• Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent the cheddar cheese from separating. If the soup appears too thick, add a splash of milk or chicken broth to achieve the desired consistency.

• Avoid reheating the soup in the microwave, as this can cause uneven heating and may result in a grainy texture. If you must use a microwave, do so on a low power setting and stir frequently.

• For an extra touch of freshness, garnish the reheated soup with a sprinkle of freshly shredded cheddar cheese or a handful of chopped green onions before serving.

• For stovetop reheating:

  1. Pour the leftover cheddar cheese soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of milk or chicken broth if the soup is too thick.
  4. Continue to heat until the soup is warmed through and smooth.

• For microwave reheating:

  1. Transfer the cheddar cheese soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the soup well and check the temperature.
  5. Continue heating in 30-second intervals, stirring in between, until the soup is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the cheddar cheese soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is hot and bubbly.
  5. Stir halfway through to ensure even heating.

• For slow cooker reheating:

  1. Transfer the cheddar cheese soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Cover and heat for 1-2 hours, stirring occasionally.
  4. Add a bit of milk or chicken broth if the soup thickens too much during reheating.

• Large pot: Used to melt the butter, cook the onions, and combine all the ingredients for the soup.

• Whisk: Essential for stirring in the flour and gradually whisking in the chicken broth to ensure a smooth mixture.

• Measuring cups: Needed to measure out the chicken broth, milk, and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Required for chopping the onions.

• Cutting board: Provides a safe surface for chopping the onions.

• Wooden spoon: Useful for stirring the onions while they cook and for mixing the soup.

• Cheese grater: Needed to shred the cheddar cheese if it is not pre-shredded.

• Ladle: Handy for serving the soup into bowls.

• Bowls: Used for serving the soup.

• Measuring jug: Useful for measuring and pouring the chicken broth and milk.

• Stove: Necessary for cooking the soup.

Prep ingredients in advance: Chop the onions and shred the cheddar cheese ahead of time to streamline the cooking process.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to save time on grating.

Measure ingredients beforehand: Have your chicken broth, milk, butter, and flour measured and ready to go.

Cook in one pot: Use a large pot to melt the butter, cook the onions, and make the soup, minimizing cleanup time.

Simmer while multitasking: Let the soup simmer while you prepare other parts of your meal or clean up the kitchen.