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
A tangy, bold soup combining extra sharp cheddar with Dijon and whole grain mustards. Pub-style comfort with complexity.
Nutrition per serving
375 Calories
16g Protein
14g Carbs
28g Fat
1g Fiber
Ingredients
Instructions
- . Sauté onion in butter 5 minutes. Add garlic, cook 1 minute.
- . Whisk in flour 2 minutes. Add wine, cook 2 minutes. Add broth and cream.
- . Simmer 10 minutes. Reduce heat, add cheese. Stir until melted.
- . Whisk in both mustards. Season and serve with thyme.
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.