Cheese Soup

cheese soup in bread bowl on white plate

You’ll love this homemade cheese soup in crusty bread bowls. It’s fancy enough to impress company, but easy enough that even teenagers can make it.


Units Scale
  • 5 tablespoons butter
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 5 button mushrooms, chopped
  • 1/2 cup chopped ham
  • 1/4 cup cornstarch
  • 4 cups chicken broth
  • 4 cups milk
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground mustard
  • 1 lb sharp Cheddar cheese, shredded (reserve a little for garnish, if desired)
  • salt to taste
  • ground black pepper to taste


  1. In a large heavy bottomed kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
  2. Add broth cornstarch. Cook, stirring constantly, until quite thick. Add milk, paprika, cayenne, and mustard.
  3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot, garnishing with shredded cheese, if desired.


Keywords: soup, cheese soup