Cheddar Cheese Soup


  • 1/4 cup butter
  • 2 cups chopped onions
  • 2 stalks celery, with leaves,chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 4 cups low sodium chicken broth or 4 cups vegetable broth
  • 1 1/2 cups half-and-half
  • 2 1/2 cups cheddar cheese, grated (about 10 oz)
  • 1/2 teaspoon Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/4 cup chopped fresh parsley


  1. Melt butter in large saucepan over medium-high heat; add onions, celery and garlic and saute until vegetables are tender, about 5 minutes; mix in flour, paprika and cayenne, and stir 3 minutes; gradually stir in broth; bring to boil; reduce heat to medium-low, cover and simmer 15 minutes.
  2. strain; return to same saucepan; add half and half and bring to simmer over medium heat; add cheese, ½ cup at a time, stirring until cheese melts before next addition; mix in Worcestershire Sauce, Tabasco and parsley; adjust seasonings to taste; season to taste with salt and pepper.

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