Vermont Cheddar Cheese Soup
This Vermont Cheddar Cheese Soup is the ultimate winter warmer. It features a luxurious, velvety texture achieved by slowly melting sharp cheddar into a creamy milk and broth base. The flavor profile is deep and savory, with notes of nutmeg, Worcestershire sauce, and sautéed aromatics like celery, onion, and scallions adding freshness and depth. It’s a hearty, satisfying dish that feels like a warm hug in a bowl. Perfect for chilly evenings, cozy nights in, or as a comforting side to roasted chicken or crusty bread. This recipe captures the essence of New England comfort food, delivering a rich, cheesy experience without being overly heavy. It’s simple enough for weeknight dinners but impressive enough for guests who appreciate classic, well-executed flavors.
Description
This Vermont Cheddar Cheese Soup is the ultimate winter warmer. It features a luxurious, velvety texture achieved by slowly melting sharp cheddar into a creamy milk and broth base. The flavor profile is deep and savory, with notes of nutmeg, Worcestershire sauce, and sautéed aromatics like celery, onion, and scallions adding freshness and depth. It’s a hearty, satisfying dish that feels like a warm hug in a bowl. Perfect for chilly evenings, cozy nights in, or as a comforting side to roasted chicken or crusty bread. This recipe captures the essence of New England comfort food, delivering a rich, cheesy experience without being overly heavy. It’s simple enough for weeknight dinners but impressive enough for guests who appreciate classic, well-executed flavors.
Ingredients
- 2 cups (1/2 liter) shredded Cheddar cheese
- 3 tablespoons (45 ml) butter
- 4 scallions (including some of the green parts), chopped
- 1 small onion, chopped
- 1 rib celery, chopped
- 3 tablespoons (45 ml) flour
- 1/8 teaspoon (1/2 ml) grated nutmeg
- 1/8 teaspoon (1/2 ml) pepper
- 2 cups (1/2 liter) chicken broth
- 1 quart (1 liter) milk
- 1 teaspoon (5 ml) salt
- 1 tablespoon (15 ml) Worcestershire sauce
Directions
- 1 In a large pot, melt the butter over medium heat.
- 2
Add the scallions, onion, and celery. Cook until the onion softens and vegetables are tender.- 3
Sift in the flour, nutmeg, and pepper. Cook for 2 or 3 minutes longer, stirring constantly to remove the raw flour taste.- 4
Gradually stir in the chicken broth. Bring the mixture to a boil and simmer for 15 minutes.- 5
Cool the mixture slightly, then strain into a bowl and return the liquid to the clean pot.- 6
Add the milk and bring the soup just to a boil, stirring frequently.- 7
Gradually add the shredded cheese, stirring to melt each batch completely before adding more.- 8
Return the soup to a gentle boil, stirring often to ensure smooth consistency.- 9
Taste for seasoning, and add salt and Worcestershire sauce as needed.NoteFor best results, use freshly shredded cheese rather than pre-shredded varieties, which contain anti-caking agents that can prevent smooth melting.
To store, allow the soup to cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if the consistency has thickened too much.
For a vegetarian version, substitute the chicken broth with vegetable broth.
Garnish with fresh chives or a sprinkle of black pepper before serving.
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