Carrot

Gruyère & Cheddar Soup

October 18, 2021
0 Stars
Photo by Marissa Mullen
Author Notes

The temperatures are dropping in the northern hemisphere, which can only mean one thing: Soup season is almost here! As an avid cheese connoisseur, I’m a big fan of fondue. Although I dream of eating an entire bowl of fondue like soup, it’s a bit too thick and filling. So I decided to put a twist on the dish with this cheesy soup, using a blend of Gruyère and cheddar. This soup has the richness of fondue with the comforting flavors of chicken soup. Toast some focaccia for dipping and you’re guaranteed to feel warm and cozy this cold-weather season. —Marissa Mullen

  • Prep time 10 minutes
  • Cook time 12 minutes
  • Serves 4
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 cup grated peeled carrots
  • 1/2 large yellow onion, diced
  • Sea salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 cups unsalted chicken broth
  • 1/4 cup dry white wine
  • 1 1/4 cups freshly grated Gruyère
  • 1/2 cup freshly grated sharp cheddar
  • 1 tablespoon all-purpose flour
  • Freshly chopped parsley leaves and thinly sliced scallions, for serving
  • Toasted focaccia, for serving
In This Recipe
Directions
  1. Heat the olive oil in a medium saucepan over medium-high heat.
  2. Add the carrots and onion and cook, stirring occasionally, for 3 to 4 minutes, until softened. Season with salt and pepper. Add the garlic and cook for another minute until fragrant.
  3. Stir in the chicken broth and white wine, then bring to a simmer on medium heat, about 4 to 5 minutes.
  4. In a medium bowl, combine the cheeses with the flour, evenly coating the cheese.
  5. Whisk the cheese into the soup in batches, making sure the cheese does not clump and is fully melted. Whisk for about 2 minutes, until the soup reaches a smooth consistency. Taste and adjust the seasoning with salt and pepper.
  6. Ladle the soup into serving bowls. Top with parsley and scallions, then serve immediately with toasted focaccia.

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Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

1 Review

Scott October 20, 2021
This sounds awesome and I will definitely try it! The only thing I would wish is that recipes that measure grated ingredients by volume would include the weight since the quantity can vary quite a bit depending on the corseness and the packing in volume measurement. Thanks!