Looking for the ultimate comfort food that’s both creamy and delicious? This Cheese Soup recipe is perfect for cozy nights! Plus the whole family will love it!
This rich soup is the best combo of sharp cheddar cheese, fresh vegetables, and simple ingredients.
When it’s all done you’ll have a creamy soup that’s hard to resist!
So if you’re a cheese lover get ready!
This quick dinner idea is bound to become one of your favorite soups!
Cheddar soup is made with simple ingredients you probably already have in your kitchen!
It’s the ultimate comfort food! Perfect for soup season!
It’s super easy to customize by adding your favorite vegetables. Big bonus there!
Plus it’s quick to prepare! Busy weeknights? No problem!
This cheese cream soup has the perfect creamy texture that rivals any restaurant quality soup! Promise!
What Ingredients Are in Cheese Soup?
This cozy soup is the best recipe for a cold day! Seriously!
Here’s what you’ll need:
- Sharp cheddar cheese: Grated and ready to melt!
- Heavy cream and light cream: I love the combo of both.
- Vegetables: Carrot, onion, and celery stalks, all chopped.
- Butter: Unsalted butter or salted butter is fine.
- Flour: All-purpose flour to thicken the soup.
- Vegetable stock: Could also use chicken stock if you prefer.
- Cayenne pepper: A little bit of heat!
- Salt and black pepper: To taste.
- Croutons: For topping.
Pro Tip: Use room temperature ingredients for better blending and consistency.
How to Make Cheese Soup?
Simple steps to create a delicious, creamy soup? Sign me up!
The original recipe card can be found below, but here’s what you need to know:
- Blend the veggies in a food processor.
- Create a roux with vegetables and broth.
- Add the creams and then the cheese.
- Blend and season.
- Top with croutons and garnish with green onions if desired.
Pro Tips:
- If you prefer a chunkier soup, reserve a small handful of the sautéed vegetables to add back into the soup after blending.
- Cook the flour 2-3 minutes to eliminate the raw flour taste.
- Use an immersion blender (stick blender) to puree the soup.
- No immersion blender? Carefully blend in a regular blender instead. It’s hot!
- Ladle the soup into bowls or bread bowls. Yum!
Is Cheese Soup Healthy?
This recipe for cheese soup is a delicious… but indulgent dish.
It’s probably pretty high in calories actually if that’s a big deal to you.
But then there are quite a few vegetables in there with all their yummy nutrients too.
So like I always say… eat a balanced diet! But yes! This soup could definitely be part of it!
What Cheese Is Best for Cheese Soup?
Sharp cheddar cheese is perfect for cheesy soup!
It melts smoothly and has a rich, tangy flavor.
Using a block of cheese and grating it yourself is the best way too!
Seriously the only way to get the right creamy texture.
Don’t use pre-shredded cheese actually!
It has a bunch of additives that can prevent it from melting properly.
Then you’ll actually have chunks of cheese in your cheese soup instead of melty goodness.
How to Store Cheese Soup?
You’ll want to store any leftover creamy cheese soup in the fridge.
First, make sure you let it cool completely to room temperature.
Then put it in an airtight container and put it in the fridge.
You can keep eating it for up to 3-4 days.
Which means, yep, you can totally take it to work for leftovers!
Can You Freeze Cheese Soup?
Yes, you can freeze this easy cheese soup recipe. But I don’t really recommend it.
Dairy usually doesn’t do well in the freezer. It will separate slightly when reheated.
It’s not my favorite thing, but if you don’t mind the separation, then you can totally still freeze it.
First, again, cool the soup completely before freezing. That’s really important.
Then make sure you use airtight and freezer-safe containers.
Leave some space at the top cause liquids expand when frozen and could burst the lid off.
Then when you want to eat it, let it thaw in the fridge overnight.
Reheat it slowly over medium-low heat and stir constantly.
If you do all that, hopefully you won’t have too much separation to worry about.
How Long Does Cheese Soup Last?
When stored in an airtight container in the refrigerator? Cheese soup lasts for about 3-4 days.
That is… if you don’t eat it all up more quickly than that! It can be filling but it’s SO yummy!
And if it’s frozen you can keep it in the freezer for up to two months.
Be sure you write the name of the recipe and the date you froze it.
Then you won’t lose it in the freezer!
Is Cheese Soup Gluten-Free?
This simple cheese soup recipe is not gluten-free because it has all-purpose flour used to make the roux.
But you could make it gluten-free!
You’ve got two good options I think:
- Substitute the all-purpose flour with a gluten-free flour blend.
- Thicken the soup with cornstarch mixed with cold water added at the end of cooking.
What to Serve with Cheese Soup
Cheese soup goes well with lots of things!
Bread! Obviously. Vegetables are another winner.
Or sandwiches and salads! Always a classic choice.
Here are a few of my favorite ideas:
- Orange Focaccia
- Greek Yogurt Chicken Salad
- Turkey Havarti Sandwich
- Cuban Sandwich Recipe
- Beet Salad with Goat Cheese
- Slow Cooked Brisket in Oven
- French Fried Onion Rings Gluten Free
- Reuben Sliders
- Italian Panini
- Ham and Brie Panini
- Pineapple Fried Rice with Cashews
- Zucchini Corn Salad
- Lemon Cream Pasta
- Avocado Chicken Salad
- Mango Hot Dog
What Vegetables Can I Add to Cheese Soup?
Ooooh! You can add lots of veggies to cheese soup!
It’s very forgiving like that.
If you know you’ve really got to use up some vegetable in your fridge?
Try it in this cheddar soup! I bet it’ll be great!
Here are some ideas I’ve got:
- Broccoli: A broccoli cheddar soup similar to Panera Bread’s favorite soup.
- Cauliflower: Love that extra texture!
- Potatoes: Diced and cooked until tender for a heartier soup.
- Green Onions: Chopped and added at the end.
- Red Pepper Flakes: For a spicy kick (not too much!)
This cheese soup is such an easy recipe you’ll definitely want to try it!
It’s the perfect for soup time during the cooler months!
It’ll definitely be a favorite soup recipe in your household!

Cheese Soup
Ingredients
- 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
- croutons
Instructions
- 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 cupsAmount Per Serving: Calories: 750Total Fat: 51gCarbohydrates: 34gProtein: 38g
Originally Posted: January 4, 2017
Photos & Text Updated: January 25, 2025
Annabel
Tuesday 17th of September 2024
Good morning and thank you for the recipe..How do you turn this into a main?
Num's The Word
Monday 23rd of September 2024
A main dish you mean? Feel free to add the meat of your choice or even veggies!
Amy
Thursday 26th of July 2018
This sounds wonderful and I can't wait to make it. Could I sub chicken broth for the veg broth? Only because I have chicken broth on hand and don't want to go to the store. :)
Michelle Nahom
Tuesday 11th of September 2018
Yes!
Danielle
Thursday 11th of January 2018
I was pretty much sold at cheese soup. If it's a soup made with cheese, I'm totally in. This sounds amazing. Right up my alley. Something I could eat for days. I'll probably use heavy cream for it all, I love a super rich creamy soup. BTW, I have made so many recipes that take months to get on the blog. Maybe in 2018 I will become more organized....
Gail Plaskiewicz
Wednesday 25th of January 2017
Oh my gosh! I am such a cheese head it isn't even funny. Guess who would really love this soup? Yup, me! LOL I don't mind buying those 2 creams and with all the veggies and the veggie broth, it makes it semi healthy, right? For all those people who would complain how bad this soup is for you I say, no one says you have to eat it every day. I can't wait to make and eat this.
Gail Plaskiewicz
Sunday 29th of January 2017
My mom says I only liked this soup recipe because it was made of cheese. Maybe, maybe not! LOL We did 2 things differently then you did. We used the Velvetta because even though we had shredded cheddar, we had some Velvetta that we had to use up. Second, we didn't have any cayenne so the sub was chili powder which we had. Otherwise it was yummy! I liked the taste of all the veggies in the soup. Mom said it was very good and it had a different flavor. She thought it was going to taste like all cheese and nothing else. We have plenty of leftovers so I am giving some to my mom's boss who lives alone since his wife died and my sister who likes soup and then we have some for us! Thanks for a great recipe.
Michelle Nahom
Wednesday 25th of January 2017
It's definitely a treat! I couldn't resist making it at home since I couldn't get it out of my mind...so delicious!
mocadeaux
Friday 20th of January 2017
You had me at "cheese". And also at "soup". Looks delicious!!