This cheese soup with dry wine is pure sophistication. Inspired by French fondue, it combines the nuttiness of Gruyère with the acidity of white wine for a perfectly balanced, velvety soup that's ideal for entertaining.
The wine isn't just for flavor - it helps prevent the cheese from becoming stringy and adds a subtle brightness that cuts through the richness. The result is a soup that's indulgent yet refined.
Choosing Your Wine
The wine you use makes a difference:
- Sauvignon Blanc - Crisp acidity, citrus notes
- Chardonnay (unoaked) - Clean, apple flavors
- Pinot Grigio - Light and refreshing
- Avoid sweet wines or heavily oaked varieties
The Cheese Matters
Gruyère is traditional but you can also use:
- Gruyère - Nutty, slightly sweet, melts beautifully
- Emmental - Milder, excellent melting cheese
- Comté - French, complex flavor
- Fontina - Italian, creamy when melted
Serving Suggestions
- Crusty French bread for dipping
- As a fondue-style appetizer
- Before a light main course
- Pair with the same wine used in cooking
Cheese Soup with Dry Wine
An elegant French-inspired soup featuring melted Gruyère cheese and dry white wine for sophisticated flavor.
Nutrition per serving
385 Calories
16g Protein
18g Carbs
26g Fat
1g Fiber
Ingredients
Instructions
- . Melt butter. Sauté onion 5 minutes. Add garlic, cook 1 minute. Whisk in flour, cook 2 minutes.
- . Add wine, simmer 3 minutes. Gradually whisk in broth and cream. Simmer 10 minutes.
- . Reduce heat to low. Add cheese gradually, stirring until melted. Add mustard and nutmeg.
- . Season and serve topped with chives.
Recipe Notes
- Don't boil: High heat will make the cheese stringy.
- Shred your own: Pre-shredded cheese has anti-caking agents that affect texture.
- Vegetarian: Use vegetable broth.
- Make ahead: Best served fresh, but can be gently reheated.