There is something so comforting about a bowl of hot soup on a cool, rainy evening. Especially if it’s filled with savory, cheesy goodness. This soup is rich, smooth and flavorful with a little punch from the addition of mustard. Enjoy it with some crusty sourdough bread or a green salad for a fuss-free and satisfying supper. If you are a cheese lover like me, I highly recommend you try it. Please make sure to use the best quality cheddar cheese you can source because that will determine the flavor of the soup.

Recipe

Cheddar Cheese Soup

(Makes 4 servings)

Ingredients

1 tbsp salted butter
1/4 cup (1 small) chopped red onion
1 tbsp chopped celery stalk
1 tsp fresh or frozen garlic cloves
1/2 cup (1 medium) chopped carrot
1/2 cup ( 1 large) apple (optional)
1 1/2 cups (2 medium) diced potatoes
1/2 tsp red chilli flakes
1/2 tsp dried thyme
3 cups vegetable broth (can be substituted with 2 soup cubes + 3 cups water)
1/2 cup milk
1/2 cup single cream (I used Amul Fresh Cream)
1 cup grated cheddar cheese, more for garnish
1 1/2 tsp Worcestershire sauce
1 tsp dijon mustard or kasundi
Salt and pepper to taste
1 tbsp chopped chives, for garnish

Method

In a heavy based pan, melt the butter over medium heat. Add the onions and sauté until they turn translucent.

Add the celery, garlic, carrot and apple. Saute for 5 minutes.

Add the potatoes, red chilli flakes and dried thyme. Saute for another 5 minutes.

Add the vegetable stock (or soup cubes and water) and bring the mixture to a boil. Lower the heat to a simmer. Cover and cook until the potatoes are soft. Turn off the heat, remove the lid and cover the pan with a mesh lid. Let the mixture cool to room temperature.

Once cool, blend the soup mixture until completely smooth and return to the pan. Stir in the milk and cream.

Bring the soup to a simmer over low heat. Add the grated cheddar cheese, Worcestershire sauce and mustard. Stir well until the cheese dissolves (make sure to keep the heat on low). At this point, you can use an immersion blender to blend the soup again (for a silken texture). Season to taste with salt and pepper.

Ladle the soup into bowls and serve hot garnished with some grated cheddar cheese and chopped chives.