Cheddar Cheese Soup Recipe - The Washington Post

Assistant recipes editor Olga Massov was introduced to this cheddar soup from glassmaker Simon Pearce by her husbands family, who used to spend Thanksgiving in Quechee, Vt., where Pearce is based. Massov loved the soup so much that she tracked down the recipe in the cookbook the company produced and it became her Thanksgiving menu

Democracy Dies in Darknessclock40 minscourseSoupStart CookingComment on this storyAdd to your saved recipesBy Olga Massov

Assistant recipes editor Olga Massov was introduced to this cheddar soup from glassmaker Simon Pearce by her husband’s family, who used to spend Thanksgiving in Quechee, Vt., where Pearce is based. Massov loved the soup so much that she tracked down the recipe in the cookbook the company produced and it became her Thanksgiving menu stalwart. Made with pantry staples and frugal vegetables, such as carrot, onion and celery, the soup is filling and flavorful thanks to a generous amount of sharp cheddar cheese. The soup is rich, so a small serving goes a long way as a start to a holiday meal.

Storage: Refrigerate for up to 4 days; gently reheat, stirring frequently, until hot. Do not freeze.

Adapted from “A Way of Living” by Pia and Simon Pearce (Simon Pearce, 2009).

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Ingredients

measuring cup

Servings: 8-12 (makes 8 cups)

Directions

Time Icon Total: 40 mins

  • Step 1

    Fill a medium pot with water, set it over high heat and bring to a rolling boil. Meanwhile, in a medium bowl, prepare an ice bath. Add the carrots and celery to the boiling water and cook, uncovered, for 30 seconds, then drain through a colander. Immediately transfer to the prepared ice bath for 30 seconds; then drain again. Discard any large ice cubes.

  • Step 2

    In a medium pot over low heat, melt the butter. Add the onion, thyme and bay leaf, increase the heat to medium-high, and cook, stirring occasionally, until the onions are translucent, about 4 minutes. Decrease the heat to low, stir in the flour and cook, stirring continuously, until the flour and onion form a roux and it begins to bubble, about 2 minutes. Add the hot broth, 1 cup at a time, whisking until incorporated. Increase the heat to medium and bring the mixture to a lively simmer, whisking all the while to ensure it’s smooth.

  • Step 3

    Working in two batches, stir in the cheddar until it melts. Stir in the half-and-half, and the reserved carrots and celery and cook, stirring occasionally, until heated through, about 2 minutes. Taste, and season with salt and pepper as desired; the cheese adds saltiness, so you may not want any additional salt. Remove from the heat and ladle the soup into bowls. Sprinkle with more black pepper, and garnish with parsley, celery leaves or thyme, if desired.

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    Nutritional Facts

    (3/4 cup), based on 12

    • Calories

      240

    • Fat

      19 g

    • Saturated Fat

      12 g

    • Carbohydrates

      9 g

    • Sodium

      224 mg

    • Cholesterol

      60 mg

    • Protein

      9 g

    • Fiber

      1 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “A Way of Living” by Pia and Simon Pearce (Simon Pearce, 2009).

    Tested by Olga Massov and Ann Maloney.

    Published November 8, 2023

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