Creamy Cheddar Cheese Soup with Garlic Bread Croutons
Serving Size / Yield
- 1 lg. sweet onion, roughly chopped (Vidalias, if available)
- 3 cloves garlic, minced
- 1/2 stick butter
- 1/4 C. cornstarch
- 1 C. heavy cream
- 1 C. vegetable stock
- salt, to taste
- pepper, to taste
- 3/4 lb. cheddar, shredded
- 1/4 lb. baby Swiss, shredded
- garlic bread croutons
Cook the onion and garlic in the butter over medium heat. Stir continuously. When the onions begin to become transluscent, reduce heat to medium-low and sprinkle the cornstarch over the mixture. Stir the vegetables and cornstarch together for about 4 minutes or until well combined.
Add the heavy cream and vegetable stock, stirring as you add each. Bring to a boil and simmer for five minutes (make sure to whisk once or twice while it simmers). Add salt and pepper.
Add the cheese in batches, stirring vigorously to combine each batch. Once all the cheese has been added, cook for an additional 5 minutes (do NOT to boil).
Before serving, top with warm garlic croutons. If you'd like a recipe for warm garlic croutons, try this No-Fuss Garlic Bread recipe.