Vermont Cheddar Cheese Soup

3 reviews, 5 star(s). 100% would make again

Ready in 30 minutes

This makes a nice light supper if served with a salad. If you leave out the croutons, it's South Beach friendly.


3 Tbs Butter
1/2 small Onions; chopped
1 small carrot; chopped
1/2 small red bell pepper; chopped
1 small celery stalk; chopped
2 cloves garlic; minced
3 Tbs Flour
4 cups Chicken broth
3/4 pound sharp cheddar cheese; shredded
3 cups milk
salt; hot pepper sauce to taste
croutons and fresh parsley; to serve

Original recipe makes 0



Melt butter in large pan. Add veggies and cook till soft. Stir in flour and cook 3 mins. Add broth slowly, stirring constantly. Add cheese and cook stirring till melted. Stir in milk and season to taste. Simmer gently till heated. Garnish with croutons and parsley.

Alert editor   
Calories Per Serving: 6512 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Vermont Cheddar Cheese Soup

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

This is an excellent recipe! I like to add a couple pinches of nutmeg and throw it in a food processor. I usually serve it with a loaf if French bread for dipping. Definitely my favorite cheddar cheese soup!
leanntucek 2y ago

I always add guinness beer. always.
barbaraaustin 6y ago

replace the milk with heavy cream
fmoyet 7y ago

[I posted this recipe.]
bkprice13 8y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free