Description

This creamy cheddar garlic soup offers a comforting blend of sharp cheddar cheese and aromatic garlic, creating a smooth, velvety texture. The rich, savory base is gently simmered to perfection, providing a warming and satisfying experience. It is elegantly garnished with fresh green onions and a touch of black pepper, and served alongside golden, crispy bread, ideal for dipping and adding a delightful textural contrast.

Ingredients

Scale

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
For serving:
1 baguette, sliced
2 tablespoons olive oil
2 tablespoons shredded cheddar cheese, for garnish
2 tablespoons chopped green onions, for garnish

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Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to brown it.
Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth until smooth, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
Pour in the whole milk and heavy cream, stirring well. Bring the soup back to a gentle simmer, but do not boil.
Reduce the heat to low and gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and incorporated into the soup.
Season the soup with salt and black pepper to taste. Keep warm over very low heat while preparing the bread.
For the crispy bread, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.
Bake for 8-12 minutes, or until golden brown and crispy.
Ladle the creamy cheddar garlic soup into bowls. Garnish with additional shredded cheddar cheese and chopped green onions. Serve immediately with the crispy bread.

Notes

For an extra smooth soup, you can use an immersion blender or transfer the soup in batches to a regular blender after step 5, before adding the cheese.

Adjust the consistency of the soup by adding more broth or milk if it’s too thick, or simmering longer if it’s too thin.

Use freshly grated cheddar cheese for the best melting and flavor; pre-shredded cheeses often contain anti-caking agents that can affect texture.

Feel free to experiment with other mild or sharp cheeses that melt well, such as Gruyere or Monterey Jack.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480 kcal
Fat: 30g
Carbohydrates: 35g
Protein: 18g