Cheese Soup
This rich and creamy Cheese Soup is packed with veggies and Velveeta for a smooth, comforting bowl just like your favorite café version.
Servings: 12 servings
Equipment
- large stock pot
Ingredients
- 1 stick butter (8 tablespoons)
- 2 medium carrots peeled
- 1 large onion peeled
- 3 stalks celery
- 1 cup all-purpose flour
- 1 quart vegetable stock
- 3 quarts heavy cream
- 1¼ pounds Velveeta cheese cubed
- 1 teaspoon cayenne pepper
- salt and pepper to taste
- croutons for serving
Instructions
- Add the carrots, onion, and celery to a food processor and blend until pureed.
- In a large stock pot, melt the butter over medium heat. Add the pureed vegetables and cook for about 5 minutes, stirring occasionally.
- Sprinkle in the flour and stir until the mixture forms a thick roux.
- Gradually whisk in the vegetable stock until smooth. Stir in the heavy cream and bring to a gentle simmer. Cook for 5-10 minutes, stirring frequently to prevent scorching.
- Remove the pot from the heat. Use a stick blender to blend the soup until smooth.
- Add the Velveeta cheese in batches, blending with the stick blender after each addition until fully melted and incorporated.
- Stir in the cayenne pepper. Season with salt and pepper to taste.
- Serve hot, topped with croutons if desired.
Notes
🥡 STORAGE
- Refrigerate leftovers in an airtight container for up to 4 days.
- Store croutons separately to keep them crisp.
♨️ REHEATING
- Microwave in 30-second bursts, stirring between each.
- Reheat on the stovetop over low heat, stirring constantly.
- Avoid boiling to prevent the cream from curdling.
❄️ FREEZING
- Not recommended due to the high dairy content - texture may change when thawed.
💡 TIPS FOR BEST RESULTS
- Puree the vegetables very finely for the smoothest texture.
- Add cheese gradually and blend after each addition for an ultra-creamy finish.
- Stir often to avoid burning the bottom of the pot.
🍳 ALTERNATE COOKING METHODS
- Use an immersion blender directly in the pot for less cleanup.
- A high-powered blender can be used instead of a stick blender (blend in batches and return to the pot).
♻️ LEFTOVERS
- Use leftover soup as a base for broccoli cheese soup or potato chowder.
- Serve over baked potatoes or use as a dip with crusty bread.
Nutrition
Calories: 1030kcal | Carbohydrates: 24g | Protein: 17g | Fat: 98g | Saturated Fat: 63g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 307mg | Sodium: 1205mg | Potassium: 481mg | Fiber: 1g | Sugar: 13g | Vitamin A: 6158IU | Vitamin C: 3mg | Calcium: 442mg | Iron: 1mg
