Cheese soup

    30 min

    A simple, yet deliciously cheesy soup. Cheese is melted into a thick and creamy soup base. Serve with crusty bread, for lunch or dinner. It's perfect for the cold winter months.

    24 people made this

    Serves: 10 

    • 115g unsalted butter
    • 85g finely chopped onion
    • 65g chopped carrot
    • 60g plain flour
    • 2 tablespoons cornflour
    • 1 litre chicken stock
    • 1 litre milk
    • 1/8 teaspoon baking powder
    • 415g grated Cheddar cheese
    • salt and pepper to taste
    • chopped fresh parsley for garnish

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt butter in a large pot over medium heat. Add the onion and carrot and cook, stirring frequently until tender. Whisk in the flour and cornflour and cook for about a minute stirring constantly. Gradually whisk in the chicken stock and milk so that no lumps form.
    2. Cook over medium heat, stirring constantly until the mixture is starting to thicken, 10 to 15 minutes. Remove from heat. Stir in the baking powder and grated cheese and season with salt and pepper. Garnish with parsley before serving.

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    Reviews in English (14)


    This soup is delicious. I followed the recipe exactly except I pureed the carrots and onions in the blender with some of the broth mixture after they were cooked to make the soup perfectly smooth. The only thing I would change next time is to use sharp cheddar.  -  20 Nov 2006  (Review from Allrecipes US | Canada)


    This soup is simple to make and kids love the simple taste of just good cheese.  -  23 Oct 2006  (Review from Allrecipes US | Canada)


    Yummy, tasted just like the cheese soup that was served at a restaurant I worked at years ago. I used a more expensive yellow sharp cheddar. Thank you for this recipe!  -  19 May 2006  (Review from Allrecipes US | Canada)