Cheddar Cheese Soup

Free Range Chicken Broth
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
20 min

What You'll Need

  • 4 tbsp. sweet butter, (½ stick)
  • 2 tbsp. chopped garlic, about 6 cloves
  • ⅔ cup onions, diced small, (about 1 large onion)
  • ¼ cup celery, diced small, (about ½ stalk)
  • ½ cup baby-bella mushrooms, rough chopped, (about 2 large mushrooms)
  • 3 tbsp. flour
  • 1 tbsp. dry mustard
  • 2 quarts Imagine® Organic Vegetable Broth or Imagine® Organic No-Chicken Broth
  • 1 cup broccoli, chopped or florets, optional
  • ¼ cup heavy cream
  • 3 cups grated cheddar cheese, (3 eight-oz. packages)
  • ¼ cup pilsner or lager, optional
  • Worchestershire Sauce
  • Hot Sauce
  • Kosher salt and freshly ground black pepper

How to Make

  1. In a 6-quart soup pot, heat the butter over medium heat.
  2. Add the garlic, onions, celery and mushrooms; cook until soft and translucent, about 5 minutes.
  3. Whisk the flour and dry mustard in to the sautéed vegetables. Stir well and cook for 1 minute.
  4. Pour in the two quarts of broth. Increase heat to medium-high and bring to a simmer. Cook for ten minutes.
  5. Add in optional broccoli.
  6. Add in a few drops of Worcestershire and hot sauce to taste.
  7. Turn off the heat and stir in the heavy cream, optional beer and cheddar cheese until the cheese has just melted.
  8. Adjust seasoning with salt and pepper. Serve hot.