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Creamy Cheddar Cheese Soup

Creamy Cheddar Cheese Soup

"This creamy cheese soup is delicious on a cold winter day!"
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servings 479 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  2. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  3. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  4. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

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Read all reviews 68
  1. 82 Ratings

Most helpful positive review

After getting 3 cavities filled, this made a comforting dinner that was easy to prepare. Only word of advice is turn the heat down when you add the onions to the butter or they will burn! This i...

Most helpful critical review

This soup didn't have enough of a cheesy taste for me. I had only bought enough cheese for the recipe, so I had to add a can of campbells nacho cheese soup to the pot. This wasnt the flavor th...

Most helpful
Most positive
Least positive

After getting 3 cavities filled, this made a comforting dinner that was easy to prepare. Only word of advice is turn the heat down when you add the onions to the butter or they will burn! This i...

This is a great soup. I used low sodium broth (boxed)and left the soup unblended. It was great with the pieces of onion in it. I know it's not Fall yet, but it sounded so good I tried it in Augu...

Thank you Maureen ! This recipe for cheese soup is EXACTLY what I have been looking for. I had this soup back in the 80s at a very nice restraunt in the Old Port (Portland ME) here. They have...

I've made this a few times, and I could never get it really creamy until I used velveeta. It's a wonderful soup, and I will make it for years to come, thanks.

I have 3 1/2 lb blocks of frozen cheese that just crumble into 100000 little bits when thawed, and this was a perfect way to use some of that cheese. I liked the texture and the soup kept wel...

This is a winner! Use New York State Sharp Cheddar, which is worth the extra few pennies. I also used low-sodium broth, since the cheese tends to be a bit salty. You can always add more salt if ...

Quick, easy and delicious. Plenty of room for experimentation too - broccoli, cauliflower, blue cheese etc etc. Nice recipe, Maureen. Thanks!

Very comforting and tasty. When I served mine, I put a dollop of sour cream with crumble bacon and a little grated cheese on top. Yum!

This is fantastic! Very easy and very delicious. I found this recipe because I had to have dental work done today, and can eat only soft foods for a few days. I'm so glad I made this! The on...

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