It has been cold here lately and we actually got snow! Every time there is a decent drop in temperature right now, I get in a soup mood. Today, I am sharing a cheese soup with baguette croutons.
I first made this soup a few months back. My husband had his neck fused. Following this sugery his neck was really swollen. This was partially closing his esophagus making it very hard for him to eat. For a little bit, he was living on mashed potatoes, cream of wheat, and Jello.
I started to look for recipes I could make that he would be able to eat.
This was one of those recipes. This is the actual recipe that is said to be famously served at The Driskill Hotel in Austin, Texas in the 1886 Bakery and Cafe. I’ve never been there, but it sounded amazing.
This soup includes onions, celery,and carrots. However, since it’s a blended soup, you have a smooth but flavorful soup. This is why this soup was perfect at the time my husband was having troubles eating.
It also utilizes 2 cheeses. It has cheddar and Velveeta. There is also whipping cream in there too. This soup is super rich and cheesy.
Usually, when I have a bowl of soup, I like to have a big bowl with a little salad on the side. For me this cheese soup with baguette croutons was super rich and cheesy. Since it is so rich, with this soup, I prefer a small bowl on the side of a large salad.
This icing on the cake so to speak with this soup is the baguette croutons. The crunchy croutons add a nice techture to the smooth and creamy soup. Plus, they give added flavor. These coutons would also be prefect to serve on top of a bowl of tomato soup too.Print
- ¼ cup butter
- 1 cup diced onion
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 cup diced carrot
- 1 cup diced celery
- 1/4 cup flour
- 1 Tbsp cornstarch
- 4 cups chicken broth or stock
- 1 cup heavy whipping cream
- 1 lb cubed Velveeta
- 2 cups grated cheddar cheese (don’t use pre-grated or it won’t melt well!)
- 1 tsp dried parsley or fresh chopped (I didn’t use this)
- 1/4 tsp cayenne
- 1/4 tsp paprika
- In a large pot, melt the butter with salt and pepper. Add the onions, carrots, and celery. Cook for 5 minutesuntil tender.
- Stir in flour and cornstarch, cook another 3 minutes.
- Add in chicken stock and heavy whipping cream gradually, blending until smooth for about 3-5 minutes.
- Turn heat down to medium-low, don’t allow soup to boil at any point.
- Add cubed cheese and grated cheddar cheese, stir until melted, about 5 minutes.
- Add parsley, cayenne, and paprika.
- Using an emersion blender stick, mix soup until smooth, and creamy. (Or blend in a blender in small batches with the lid cracked and be careful it’s hot!)
- Simmer on medium-low for 20 minutes until it thickens.
- Serve topped with parmesan croutons. Serves 8.
- Category: Soup
- Method: Stove Top
- Cuisine: American
- 1 baguette
- ½ cup melted butter
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp fresh cracked pepper
- 2–3 oz shredded parmesan cheese
- Preheat oven to 375 degrees.
- Cut the baguette into long diagonal slices about ¼” thick. Set on a large cookie sheet lined with parchment paper and dry overnight. This helps the croutons crisp and hold their shape.
- In a large ziplock bag, combine the baguette slices, melted butter, grated parmesan cheese, garlic powder, and pepper. Set shredded parmesan aside for later. Shake the bag to coat the baguette slices.
- Spread the slices out on a sheet pan lined with parchment paper, giving them space in between.
- Bake the bread at 400 degrees for 10 minutes until slightly golden brown and crisp.
- Flip over croutons over and sprinkle shredded parmesan on top of each shard.
- Bake 5-10 more minutes until parmesan cheese melts and edges are golden brown.
- Serve with soup, salad, as a snack, or on a cheese board.
- Category: Appetizer
- Method: Baked
- Cuisine: American
This recipe is adapted from Delicious Table.