Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
Special equipment needed:
- Large pot
- Whisk
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Slowly pour in the chicken broth and whisk until smooth.
4. Add the milk, garlic powder, onion powder, thyme, basil, cayenne pepper, black pepper, and salt. Whisk until combined.
5. Increase the heat to medium-high and bring the soup to a simmer, stirring occasionally.
6. Reduce the heat to low and let the soup simmer for 10-15 minutes, stirring occasionally.
7. Add the shredded cheddar cheese and whisk until melted and smooth.
8. Use an immersion blender or transfer the soup to a blender and blend until smooth.
9. Stir in the heavy cream and heat through.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for melting butter and cooking flour
Medium-high heat for bringing soup to a simmer
Low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 539
Fat: 44g
Saturated Fat: 27g
Cholesterol: 135mg
Sodium: 1331mg
Carbohydrates: 13g
Fiber: 0g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of added salt accordingly.
- Vegetable broth or water can be used instead of chicken broth for a vegetarian version.
- Half-and-half or whole cream can be used instead of heavy cream.
Variations:
- Add cooked bacon, diced ham, or croutons as a garnish.
- Use different types of cheese, such as Gouda or Swiss, for a different flavor.
- Add diced potatoes or carrots for a heartier soup.
Tips and tricks:
- Whisk constantly when adding the chicken broth to prevent lumps from forming.
- Use a high-quality cheddar cheese for the best flavor.
- Be careful when blending hot soup in a regular blender, as the steam can cause the lid to pop off.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
- Crumbled bacon
- Diced ham
- Croutons
- Chopped fresh herbs
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Baked potato
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more milk or chicken broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to heat the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Refrigerate leftover soup promptly and discard any that has been left at room temperature for more than 2 hours.
Food history:
Cheddar cheese soup is a popular dish in the United States, particularly in the Midwest. It is often served at restaurants and made at home during the colder months.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Comforting
Serving suggestions:
- Serve the soup as a main course with a side dish or as an appetizer before a meal.
- Pair it with a grilled cheese sandwich or a salad for a complete meal.
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