- Prep time 10 minutes
- Cook time 12 minutes
- Serves 4
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
extra-virgin olive oil
grated peeled carrots
large yellow onion, diced
Sea salt and freshly ground black pepper
garlic cloves, minced
unsalted chicken broth
dry white wine
1 1/4 cups
freshly grated Gruyère
freshly grated sharp cheddar
Freshly chopped parsley leaves and thinly sliced scallions, for serving
Toasted focaccia, for serving
- Heat the olive oil in a medium saucepan over medium-high heat.
- 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.
- Stir in the chicken broth and white wine, then bring to a simmer on medium heat, about 4 to 5 minutes.
- In a medium bowl, combine the cheeses with the flour, evenly coating the cheese.
- 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.
- Ladle the soup into serving bowls. Top with parsley and scallions, then serve immediately with toasted focaccia.