Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large soup pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the flour and stir until the mixture is smooth.
4. Gradually add the chicken broth, stirring constantly to prevent lumps from forming.
5. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
6. Add the heavy cream and stir to combine.
7. Add the shredded cheddar and Monterey Jack cheeses and stir until the cheese is melted and the soup is smooth.
8. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing the onion and garlic
- Boiling for the chicken broth
- Simmering for 10 minutes
- Medium-low heat for melting the cheese
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 39g
- Carbohydrates: 11g
- Protein: 13g
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth for a vegetarian version.
- Half-and-half can be substituted for heavy cream for a lighter version.
- Any type of shredded cheese can be used, such as Gouda or Swiss.
Variations:
- Add diced cooked chicken or ham for a heartier soup.
- Add diced potatoes or corn for a more filling soup.
- Add diced jalapeños or green chilies for a spicy kick.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Make sure to blend the soup until it is smooth for a creamy texture.
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a saucepan over medium heat, stirring occasionally until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thin, add more cheese to thicken it up.
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
- Make sure to cook the soup to a temperature of 165°F to ensure it is safe to eat.
Food history:
- Cheese soup is a popular dish in many cultures, including American and European cuisine.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve hot as a main dish or as a starter.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Creamy, Cheesy, Savory, Rich, Comforting