This cheese soup with cream is pure, unapologetic indulgence. By combining both heavy cream and cream cheese with sharp cheddar, you get an impossibly smooth, velvety texture that coats your spoon and makes your taste buds sing.
This is not health food - it's comfort food at its richest. Save this for special occasions or those days when only the creamiest, most decadent soup will do.
The Triple Cream Secret
Three sources of creaminess:
- Heavy cream - Rich, pourable luxury
- Cream cheese - Tangy, silky smooth
- Sharp cheddar - Melts into velvety sauce
Tips for Perfect Texture
- Soften cream cheese before adding
- Never boil after adding cheese
- Add cheese gradually while stirring
- Strain if any lumps form
Serving Suggestions
- Small portions - it's rich
- Crusty bread for dipping
- As a fondue-style appetizer
- Special occasion starter
Cheese Soup with Cream
An ultra-rich, velvety smooth cheese soup made with premium cheddar and generous amounts of heavy cream. Pure indulgence in a bowl.
Nutrition per serving
485 Calories
16g Protein
12g Carbs
42g Fat
0g Fiber
Ingredients
Instructions
- . Melt butter. Sauté onion 5 minutes. Add garlic, cook 1 minute.
- . Whisk in flour 2 minutes. Add broth and cream. Simmer 10 minutes.
- . Whisk in cream cheese until smooth. Add cheddar gradually, stirring until melted.
- . Add pepper and nutmeg. Season and serve with chives.
Recipe Notes
- Lighter version: Use half-and-half instead of heavy cream.
- Cheese variety: Mix in Gruyère or Fontina for complexity.
- Serving size: A little goes a long way - serve smaller portions.
- Storage: Refrigerate 3 days. Reheat very gently, adding cream if needed.