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Vermont Cheddar Cheese Soup

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Now here's a treat to warm heart and soul, on a blustery late-winter day!

At a glance

Prep
Bake
Total
Yield
7 1/2 cups, about 6 servings

Ingredients

Choose your measure:

  • 1 tablespoon butter
  • 1 cup celery, diced
  • 1 cup (1 medium) onion, diced
  • 1 cup carrots, diced
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 4 cups chicken or vegetable broth
  • 2 tablespoons cornstarch dissolved in cool water
  • 1/4 cup cheddar cheese powder (optional, for extra cheese zip)
  • 2 cups extra-sharp or sharp Vermont cheddar cheese, grated
  • 3/4 cup cream or half & half
  • salt and freshly ground pepper to taste
  • pinch of cayenne pepper, or a dash of hot pepper sauce, optional

Instructions

  1. Melt the butter in a stockpot. Add the celery and onions, and sauté until the onions are translucent.
  2. Add the carrots, garlic, thyme, and broth, and simmer for about 15 minutes, until the carrots are tender.
  3. Whisk in the cornstarch, cheese powder, cheese, and cream, stirring until the cheese is melted. Adjust the seasoning with salt and pepper; add cayenne or pepper sauce if desired.
  4. Store in the fridge for 5 days, or freeze for up to month.