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Best Easy Vermont Cheddar Soup Recipe

Name: Best Easy Vermont Cheddar Soup Recipe
Total time: 45 min
Yield: 325 g
Ingredients: sharp Vermont cheddar cheese, shredded 2 cups; unsalted butter 4 tbsp; yellow onion, finely chopped 1 cup; celery rib, finely chopped 0.5 cup; carrot, finely diced 0.5 cup; russet potato, peeled and diced 1 cup; all-purpose flour 1.25 tbsp; whole milk 3 cups; vegetable broth 2 cups; Dijon mustard 1 tsp; Worcestershire sauce 0.5 tsp; kosher salt 1 tsp; freshly ground black pepper 0.5 tsp; smoked paprika 0.25 tsp

Velvety Vermont cheddar soup made with sharp aged cheddar is a rich, vegetarian comfort food from the Green Mountain State. This family-friendly soup pairs beautifully with crusty bread on cold New England evenings.

Cook 45 min Difficulty NORMAL 365 kcal

#vegetarian #comfort food #New England recipes

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Ingredients

Main ingredients

sharp Vermont cheddar cheese, shredded 2 cups
unsalted butter 4 tbsp
yellow onion, finely chopped 1 cup
celery rib, finely chopped 0.5 cup
carrot, finely diced 0.5 cup
russet potato, peeled and diced 1 cup
all-purpose flour 1.25 tbsp
whole milk 3 cups
vegetable broth 2 cups

Seasonings/Sauce

Dijon mustard 1 tsp
Worcestershire sauce 0.5 tsp
kosher salt 1 tsp
freshly ground black pepper 0.5 tsp
smoked paprika 0.25 tsp

Nutrition summary

Carbohydrates 21 g 23%

Protein 18 g 20%

Fat 22 g 57%

Serving size 325g

Cooking steps

1

In a heavy-bottomed Dutch oven, melt the unsalted butter over medium heat until foamy but not browned.
2

Add the chopped onion, celery, and carrot. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
3

Stir in the diced potato and the all-purpose flour, cooking on medium-low heat while stirring constantly for 2 minutes to form a smooth roux and remove raw flour taste.
4

Gradually pour in the whole milk and vegetable broth, stirring or whisking constantly to prevent lumping. Raise heat to medium and bring the mixture almost to a simmer, then reduce heat to low.
5

Cover and cook gently for 15–18 minutes, stirring every few minutes, until potatoes are tender and soup base is thickened and creamy.
6

Stir in the Dijon mustard, Worcestershire sauce, salt, pepper, and smoked paprika. Remove from heat.
7

Add the shredded Vermont cheddar cheese in handfuls, stirring gently after each addition on very low heat until fully melted and the soup is velvety smooth (do not allow to boil after adding cheese). Serve hot.

Personalized Q&A

Q. What's the key ingredient in this Vermont Cheddar Soup recipe?

The star ingredient is sharp Vermont cheddar cheese, which provides the soup's signature tangy richness and velvety texture. Combined with milk and a base of savory vegetables, the aged cheddar defines the flavor profile.

Q. How should I control the heat to avoid curdling the cheese?

It's important to remove the soup from direct heat before adding the shredded cheddar. Stir in the cheese on very low heat and avoid boiling afterward, ensuring a creamy, smooth texture without splitting or graininess.

Q. How do I prevent my cheddar soup from turning gritty or separating?

Use freshly shredded cheese and add it gradually to a warm, not hot, soup base. Stir gently and avoid high heat after the cheese is added. These steps minimize risk of a grainy or broken texture.

Q. What are the nutrition facts per serving of this soup?

Per 325g serving, this soup provides about 365 kcal, 21g carbohydrates (23%), 18g protein (20%), and 22g fat (57%). The fat content primarily comes from cheese and dairy, supporting a creamy mouthfeel.

Best Easy Vermont Cheddar Soup Recipe

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