Cheddar & Wine Soup. Rich, Creamy, Delicious – Brilliant! Made with Sharp Cheddar & White Wine – perfect for dipping with crusty bread.
Wine and cheese lovers, rejoice!
A soup so delicious, so perfect for the wine & cheese enthusiast. Get ready to fall head over heels.
It’s so simple to make, you’ll wonder why you haven’t already made it. It’s so perfectly delicious, you’ll be almost confused on how you haven’t tasted it before.
Love thick, creamy soups? Here’s a few more recipes for you to check out – Broccoli and Cheese Soup, Loaded Baked Potato Soup, Smoked Trout Chowder & Peanut Butter Soup!
Ingredients & Instructions
You can whip this soup up in about an hour.
For the best taste, grab the nicest chunk of sharp cheddar you can spring for. Your tastebuds will thank you for it 🙂
Choose any dry, crisp white wine. Think Pinot Gris or Sauvignon Blanc. You don’t have to spend a fortune here, but make it a bottle that you would enjoy drinking.
Roughly chop up the veggies, simmer with the chicken stock & then strain.
Add the rest of the ingredients in specified order.
Serve this soup immediately. Cut up a loaf of fresh crusty bread and get to dipping. It’s perfect. Think port wine cheese – but far more refined, lighter, creamier and in soup form.
Oh, how I love this Cheese & Wine Soup and I’m betting you will too! Enjoy!
Thanks for stopping by!
Amanda ♥
Cheese and Wine Soup
Ingredients
- 3 cups chicken broth
- 1 leek chopped (white part only)
- 1 stalk celery chopped
- 1 small onion chopped
- 2 tablespoon cornstarch
- 2 tablespoon cold water
- 1 cup shredded sharp chedder cheese packed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1 egg yolk
- 1/2 cup heavy cream
- 1/4 cup dry white wine Pinot Gris or Sauvignon Blanc
Instructions
- Combine chicken broth, chopped leek, celery and onion in a saucepan.
- Bring to a light boil, reduce heat and simmer covered for 45 minutes, stirring occasionally.
- Strain. Discard veggies.
- Return broth to saucepan. Heat over med/low heat.
- In a small bowl, combine cornstarch and cold water until smooth.
- Stir cornstarch paste into soup. Stir or whisk until soup is smooth and thickened.
- Stir in shredded cheese. Stir until completely smooth.
- Stir in salt, pepper and nutmeg.
- In a separate bowl, combine egg yolk & heavy cream. Whisk with fork.
- Add in (approx) 1/2 cup of the hot soup. Stir until well combined.
- Add mixture into soup. Stir constantly for about 2 minutes over low heat.
- Remove from heat. Stir in 1/4 cup white wine. Serve immediately.
- Serve soup with lots of fresh, crusty bread for dipping. Enjoy!
Cheese. Bread. Dark Chocolate. Wine. They are mine favorite too, Amanda! This soup looks and sounds so comforting and so delish.
We’d get along wonderfully, Anu! Everyone is trying to cut out carbs these days – I could never!!! Thanks, I love this soup – it’s wonderful with a good loaf of bread 🙂
My husband just passed by and asked me to make this (he was tweeting it for me) on the weekend when it is cooler. So, this has my family’s seal of approval!! 🙂
Yay!!! I can’t wait for you to try it – hope you and your husband love it 🙂
Love cheese soup, I bet this is wonderful!
Thanks Angie! We love this soup…I could seriously eat it everyday 🙂
from reading posts , nobody has actually made this soup , I’m making it now , switched parm for ched ,
The cheese never dissolved , so it came out kind of runny with lumps . My fault for using parm but it was getting old and I wanted to use the brick up . I would suggest putting spices in after all is said and done on top of your bowl , I thought is was a wee bit spicy . I would try it again
Hi Paul! Glad it kinda worked out for you 🙂 You definitely need a good melting cheese for this soup if you’re not using cheddar! Thanks for stopping by!
Delicious! Followed recipe exactly as written, it’s perfect and I wouldn’t change a thing.
Hi Mike! Thank you! so glad you enjoyed the soup!
Thanks for stopping by!
The aroma was wonderful, cheese, creamy and flavorful rich..very nice!
Hello! I normally don’t post reviews or comment on recipes but I felt compelled to for this one because it quickly became my favorite soup ever. And I’m a huge soup lover! The flavor is soooo savory. I made it twice the first week I discovered it a couple months back and I’ve made it countless times since then. The first time I made it, I didn’t have any dry white wine on hand so I subbed in some dry white cider and apple cider vinegar. Turned out amazing! It’s great with wine as well but I almost prefer the cider version and that’s usually how I make it now. Thank you for the recipe!
I am, right this minute, making this recipe for the second time! I love the ease of this recipe, I love the fact that the veggies are cooked in the broth and then removed and most of all…..I love the flavor of this soup! Today I have tripled the recipe so I can share with some friends and family:)
Thank you!