Onion Cheddar Soup is a one pot, 30 minute soup that is easy, yet sophisticated. Add chicken and serve it as a main dish or serve it as a side to a nice sandwich or salad.
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A few weeks ago I was planning out what kind of recipes I wanted to include on Num’s the Word.
Despite this being a delicious business to be in, it’s still a business and requires some forethought into what I should include on the website.
I have to consider what kind of recipes drive traffic and what kind of recipes are my all time favorites that I know my readers will love as well.
So when I sat down and started looking at what areas I was lacking on in 2016, Soup stood out.
In 2015, I posted 4 soup recipes. But this year, so far, I’ve only had 2.
We love soup and tend to make the same soups we love because we know they are good.
However, sometimes we all need a push to try something new.
So I looked in my fridge and pantry and decided that a Cheddar Onion Soup sounded good.
Obviously it was, or it wouldn’t end up on this website.
One thing my husband and I both agreed on, is that it’s not a stand alone soup.
It’s really more of a side dish soup.
There is no protein in this soup. No beans or meat and as it is, you’ll be hungry again a short time after eating it.
So we decided that it’s really best with a sandwich, salad or other protein packed dish that would help balance it out.
However, if you’re looking for a full rounded protein packed soup, don’t fear adding some cooked shredded chicken to it.
A rotisserie chicken would work nicely. Make the soup, add the chicken in as the last step and cook for an extra few minutes to heat up the chicken.
I also love this soup because not only is it delicious and smooth, it can also be jazzed up to the way you like it.
Add chicken, croutons, bacon, hot sauce, paprika or even green onions on top and you’ve just created a new flavor packed soup.
We love this as it is. And I especially love it with a tasty sandwich like my Salami & Cream Cheese Sandwich.
This is an easy 30 minute, one pot soup that is sophisticated, yet down to earth. Simple, yet elegant.
Dress this soup up, or down, serve it fresh or as leftovers. Either way, it’s a winner and one you’ll love as much as we do!
- 3 Tablespoons butter
- 1 large onion, diced (approximately 1 cup)
- 3 Tablespoons flour
- 2 cups milk (any %)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can chicken broth
- 1 package (10 ounces) Extra Sharp cheddar cheese, finely shredded
- Paprika (optional)
- Green onions (optional)
- In a large pot saute butter and onion together until onion is soft and translucent.
- Add flour and stir until all flour is absorbed by butter.
- Slowly add milk 1/2 cup at a time, mixing well between each addition. Mixture will first get VERY thick then thin out during this process. DO NOT ADD ALL THE MILK AT ONCE!
- Once all milk has been added, add mustard, salt, thyme, pepper and chicken broth.
- Bring mixture to a boil.
- Cook for 10 minutes or until thickened.
- Add cheese and stir until cheese is melted.
- Top with additional cheese, paprika or green onions.
This soup is not a main dish soup. It makes an excellent first course or side to a sandwich or other dish.
If you want it as a side dish, I recommend adding some shredded chicken from a rotisserie chicken.
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