Classic Cheddar Soup

Cooler evenings are breezing in and autumn is slowly showing us her colours. Cheddar soup is a wonderful addition to the fall season and only takes about 20 minutes!

This soup isn’t the best candidate for making in advance. Reheat the soup in a saucepan over low heat, whisking gently to prevent the soup from separating. Do not bring above a bare simmer.1

Ingredients

• 3 tablespoons unsalted butter
• 1 medium onion, minced (about 1 cup)
• 1 medium carrot, minced (about 1/3 cup)
• 1 small rib celery, minced (about 1/4 cup)
• 1 medium clove garlic, minced
• 2 tablespoons unbleached all-purpose flour
• 2 and a half cups low-sodium chicken broth
• 2 and a half cups half-and-half
• 1 bay leaf
• Pinch cayenne pepper
• 3 tablespoons dry sherry
• 12 ounces sharp cheddar cheese, shredded (about 3 cups) * I use Baldersons Aged Cheddar
• 1 tablespoon minced fresh thyme leaves
• Table salt and ground black pepper

Method

1. Heat butter in large heavy-bottomed Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whisk in chicken broth and half-and-half and add bay leaf. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.

2. Off heat, add cayenne and sherry; cool soup for 1 minute. Slowly whisk in cheese and thyme; season with salt and pepper and serve immediately.