Recipe Wednesday: Cheese Soup

The first cool days of fall and we just couldn't resist offering a great soup recipe this week. Thanks to 

Twana Crenshaw for the great recipe.

Cheese Soup



Need a great new saucepan for fall soups?
Check out our selection of Le Creuset.



4 small carrots cut into 1” matchsticks

3 celery stalks, cut into 1” matchsticks

1 ½ c. chicken stock – Swanson’s regular

2 T. unsalted butter

2 T. finely chopped onion

¼ c. flour

3 c. hot chicken stock

1 c. shredded sharp cheddar cheese

1 can (8 ¾ oz.)Whole tomatoes, undrained and chopped

10 drops Tabasco

1/8 tsp. nutmeg

Salt to taste

¼ c. dry white wine (optional)

1 ½ c. whipping cream

Add celery and carrots to 1 ½ c. chicken stock in 2 qt. saucepan. Bring to a boil, reduce heat, and simmer about 15 minutes. Set aside. Melt butter in 4-5 qt. saucepan over medium heat. Add onion and sauté until transparent. Add flour, blend well and cook

5-7 minutes, stirring continuously. Slowly stir 3 c. hot stock into flour mixture. Cook over low heat, whisking until sauce thickens. Blend in cheese and stir until cheese melts.

Add celery and carrot mixture and undrained tomatoes. Season with Tabasco, nutmeg, salt, and wine. Just before serving, stir in hot cream.