This cheddar cheese soup with mustard is for those who love bold flavors. The combination of two mustards - smooth Dijon and textured whole grain - adds incredible depth and a pleasant tanginess that cuts through the richness of the cheese.
It's the kind of soup you'd find in a British pub, served alongside crusty bread and a cold pint. The mustard doesn't make it spicy; rather, it adds complexity and brightness that elevates simple cheese soup to something memorable.
Why Two Mustards?
- Dijon - Smooth, sharp, vinegary kick
- Whole grain - Textural interest, milder heat
- Together - Complex layers of flavor
Cheddar and Mustard Pairing
This is a classic British combination because:
- Mustard cuts through fat
- Acidity balances richness
- Both have sharp, bold flavors
- Traditional pairing in ploughman's lunch
Serving Suggestions
- Crusty bread or pretzels
- Pair with British ale or lager
- Apple slices on the side
- As a dip for sausages
Cheddar Cheese Soup with Mustard
Tangy soup with sharp cheddar, Dijon, and whole grain mustard.
Nutrition per serving
375Calories
16gProtein
14gCarbs
28gFat
1gFiber
3gSugar
Ingredients
Instructions
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Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft. Add garlic, cook 1 minute.
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Make the roux. Whisk in flour and cook 2 minutes until light golden. Add white wine and cook 2 minutes until mostly evaporated.
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Add liquids. Gradually whisk in broth and cream. Simmer 10 minutes until slightly thickened.
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Add cheese. Reduce heat to low. Add cheddar one handful at a time, stirring until each addition melts completely.
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Add mustards. Whisk in Dijon and whole grain mustard until fully incorporated. Taste and season with salt and pepper.
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Serve. Ladle into bowls and garnish with fresh thyme leaves. Serve with crusty bread.
Recipe Notes
- More tang: Add an extra tablespoon of Dijon.
- No wine: Substitute with broth plus 1 tablespoon lemon juice.
- English style: Use English mustard for more heat.
- Storage: Refrigerate 3 days. Mustard flavor intensifies as it sits.
