Inspired by the Driskill Hotel’s famous Cheese Soup, this rich and creamy soup recipe is out-of-this world good and is ready in under 30 minutes! This is a MUST TRY!
Have you ever had a dish at a restaurant that you were completely obsessed with?
This soup was it for me!
When I was at BlogHer Food this past fall, some friends and I ate at the Driskill Hotel’s 1886 Cafe and Bakery with a group from the conference. One of the women in the group had done some research on what their specialties are, and apparently they are quite known for their Cheese Soup. Of course, you know that meant we had to order it.
It did not disappoint!
The whole time all I could think about was how I was going make this soup at home? It was that good!
When we were getting ready to leave, we asked our waitress if they would give us the recipe, and she said YES!
I cannot tell you how excited we were!
I actually made the Cheese Soup within days of returning home, but it has taken me months to get it up on the blog. I have no good excuse. I made it, photographed it, wrote notes all over the recipe printout they gave me, and never wrote it up. But I’m sharing it with you now!
I am sure you are going to be as in love with this soup as I am!
I did make some changes to the recipe. For one, their recipe is for a larger batch of soup than I need for my family of 5. But that was just cutting back on the quantities.
Their recipe uses heavy cream only. I used a mixture of heavy and light cream, but still more heavy than light. Next time around I may try to lighten it up a little more with more light cream. But part of what I loved about the soup was the rich texture, so I wouldn’t use all light cream.
I also used cheddar cheese instead of the Velveeta that the recipe called for.
I was very happy with the results!
Are you ready to start cooking? Let’s go!
Blend your chopped vegetables in a food processor. Melt the butter in a pot and add the vegetables, stirring frequently. Add your flour slowly to form a roux, stirring as you add it. Then deglaze with your vegetable stock.
Add the heavy and light cream to the vegetable stock mixture and simmer on low heat for 5-10 minutes. Remove the soup from heat and add grated cheese. Stir to blend and melt the cheese. Use a blender or stick blender to blend the soup until smooth. While blending, add the cayenne and salt and pepper to taste.
Top with croutons and serve hot. Doesn’t that look good?!
MORE SOUP RECIPES YOU MAY ENJOY
- 2 1/2 cups cheddar cheese, grated
- 32 oz heavy cream
- 16 oz light cream
- 1 large carrot, chopped
- 1 small onion, chopped
- 1 1/2 celery stalks, chopped
- 1/2 teaspoon cayenne
- 4 tablespoons butter
- 1/2 cup flour
- 16 oz vegetable stock
- salt and pepper to taste
- Blend your chopped vegetables in a food processor.
- Melt the butter in a pot and add your vegetables, stirring frequently.
- Add your flour slowly as to form a roux, stirring as you add it.
- Deglaze with your vegetable stock.
- Add the heavy and light cream to the vegetable stock mixture and simmer on low heat for 5-10 minutes.
- Remove from heat and add grated cheese. Stir to blend and melt the cheese.
- Use a blender or stick blender to blend the soup until smooth.
- While blending, add the cayenne and salt and pepper to taste.
- Top with croutons.
Nutrition Information:Serving Size: 2 cups
Amount Per Serving: Calories: 750Total Fat: 51gCarbohydrates: 34gProtein: 38g