Cheese Cream Soup Recipe

Cheese cream soup is one of those comforting dishes that brings a sense of warmth and satisfaction, no matter the time of year. Whether you’re in the mood for a cozy meal during the cold months or a rich, indulgent appetizer for a dinner party, this velvety soup has got you covered. The blend of creamy texture and savory cheese creates a luxurious experience with every spoonful. What makes this soup even better is its versatility-you can make it as simple or as gourmet as you like, adding a variety of ingredients to suit your taste.

Let’s dive into the details and explore how you can make this delicious dish from scratch in no time!

This cheese cream soup recipe combines the richness of cream with the boldness of cheese, making it an irresistible choice for anyone who loves a good, hearty bowl of soup. It’s easy to make, and with just a few basic ingredients, you can create a luscious dish that feels like it came straight from a fine dining restaurant.

Ingredients Needed

To make the perfect cheese cream soup, you’ll need the following:

Butter (2 tbsp): Adds a rich, smooth flavor and creates a base for the soup.
All-purpose flour (2 tbsp): Helps thicken the soup, creating that creamy texture we all love.
Milk (3 cups): Provides the necessary liquid to achieve the smooth, rich consistency.
Heavy cream (1 cup): Enhances the creaminess and adds a luxurious touch to the soup.
Shredded cheese (2 cups): The star ingredient! A blend of sharp cheddar and Gruyère cheese gives the soup a well-rounded flavor, but feel free to experiment with your favorites.
Garlic (2 cloves, minced): Adds a depth of flavor and balances the richness of the cream.
Salt and pepper: For seasoning to taste.
Optional garnish: Chopped chives, crispy bacon bits, or a sprinkle of paprika.

Cooking Instructions

Start with the base: In a large pot, melt the butter over medium heat. Once the butter is melted and starts to bubble, add the minced garlic and sauté for 1-2 minutes until fragrant.
Create the roux: Stir in the flour, and cook for another 2-3 minutes, constantly stirring to ensure it doesn’t burn. This step is essential for thickening the soup, so don’t rush it! You’re aiming for a light golden color here.
Add liquids: Slowly whisk in the milk, followed by the heavy cream. Stir well to combine and get rid of any lumps. Keep stirring until the mixture starts to thicken slightly.
Incorporate the cheese: Lower the heat to medium-low and add in the shredded cheese, a handful at a time. Stir after each addition until the cheese melts and the soup becomes creamy.
Season and serve: Once all the cheese is melted and the soup is smooth, season with salt and pepper to taste. You can also add a pinch of paprika or cayenne if you like a little heat. Ladle into bowls and garnish with your choice of toppings like chives, bacon, or even a drizzle of olive oil for extra flavor.

Ingredient Insights

Each ingredient in this recipe plays a crucial role in the flavor and texture of the soup. Let’s take a closer look at why they’re so important:

Butter: It’s not just for flavor! Butter acts as the fat base for the roux, which is the essential thickening agent in many soups and sauces. It provides a velvety smoothness that balances out the richness of the cream.
All-purpose flour: When mixed with butter, flour forms the roux, which thickens the soup and gives it the creamy texture. It ensures the soup won’t be too runny and gives it a nice, velvety consistency.
Milk and Heavy Cream: The milk serves as the main liquid, while the heavy cream adds the luxurious richness. This combo is the backbone of your creamy texture. Without it, the soup would feel thin and lacking that decadent mouthfeel.
Shredded cheese: This is where the magic happens. The cheese not only flavors the soup but also gives it a nice, smooth texture. Sharp cheddar provides a tangy, robust flavor, while Gruyère adds a mild, nutty note. The result is a perfectly balanced cheesy flavor.
Garlic: A simple ingredient that packs a punch! Garlic adds aromatic depth and balances the richness of the cream, preventing the soup from becoming overwhelmingly heavy.
Seasoning: Salt, pepper, and optional paprika or cayenne help bring all the flavors together. Don’t skip the seasoning-salt and pepper are key in enhancing the natural flavors of the soup.

Expert Tips

To make sure your cheese cream soup turns out perfectly every time, here are some expert tips that will elevate your dish:

Choose the right cheese: Go for high-quality cheese. Pre-shredded cheese might be convenient, but it often contains anti-caking agents that can affect the texture of the soup. Opt for block cheese and shred it yourself for a smoother melt.
Don’t rush the roux: When making the roux (butter and flour mixture), be patient. If you cook the flour too quickly or at too high a heat, you might get a grainy texture in your soup. Allow the roux to cook on low to medium heat until it’s golden and smooth.
Whisk as you go: To avoid lumps, be sure to whisk continuously when adding the milk and cream. This ensures a smooth, creamy texture without any unwanted clumps.
Adjust thickness: If your soup is too thick, just add a bit more milk or broth until you reach your desired consistency. If it’s too thin, let it simmer longer to reduce and thicken up.
Make ahead: This soup can be made ahead and stored in the fridge for up to 3 days. Just reheat gently on the stove, adding a little extra cream or milk to loosen it up if needed.

Recipe Variations

This cheese cream soup is incredibly versatile, and you can adjust it based on what you have in the pantry or your personal tastes. Here are a few ways to customize the recipe:

Add vegetables: Toss in some sautéed onions, leeks, or carrots for added texture and flavor. You can even add spinach or kale for a bit of greenery.
Bacon and mushrooms: Fry up some crispy bacon and sauté mushrooms in butter to add a savory, meaty element to your soup.
Make it spicy: Add a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño to give the soup a little kick.
Herb infusion: Fresh thyme, rosemary, or a bay leaf can be added to the pot while the soup simmers for a lovely herby flavor. Just remember to remove the leaves before serving.
Gluten-free version: Swap out the all-purpose flour for cornstarch or a gluten-free flour blend to make the soup gluten-free without sacrificing flavor.

Final Words

Cheese cream soup is the kind of dish that feels like a big, comforting hug. With its creamy texture and savory depth of flavor, it’s the perfect meal to enjoy on a chilly day or as an indulgent appetizer. Whether you’re making it for yourself or sharing it with family and friends, it’s sure to be a hit.

Cheese Cream Soup Recipe