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Cheese Soup with Baguette Croutons |

Cheese Soup with Baguette Croutons

  • Author: Laura
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


  • 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


  1. In a large pot, melt the butter with salt and pepper. Add the onions, carrots, and celery. Cook for 5 minutesuntil tender.
  2. Stir in flour and cornstarch, cook another 3 minutes.
  3. Add in chicken stock and heavy whipping cream gradually, blending until smooth for about 3-5 minutes.
  4. Turn heat down to medium-low, don’t allow soup to boil at any point.
  5. Add cubed cheese and grated cheddar cheese, stir until melted, about 5 minutes.
  6. Add parsley, cayenne, and paprika.
  7. 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!)
  8. Simmer on medium-low for 20 minutes until it thickens.
  9. Serve topped with parmesan croutons. Serves 8.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
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