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Vermont Cheddar Cheese Soup w/ Sundried Tomatoes



Yields 10 servings

From the recipe files of: Russell Stannard, Executive Chef



1 cup diced onion
3/4 cup diced celery
1/2 cup diced carrots
2 tsp. minced garlic
1 lb. grated cheddar cheese
1 tsp. Worcestershire sauce
6 Tbls. unsalted butter
4 Tbls. Flour
4 cups chicken stock
1 cup heavy cream
1 tsp. dry mustard
1 cup chopped sundried tomatoes
salt & pepper to taste



Melt butter in a soup pot. When hot, add onions, celery, carrots, and garlic. Sauté for 5 minutes over medium heat. Sprinkle flour on top and stir constantly for another 5 minutes.


Add chicken stock, one cup at a time. Whip to incorporate each time. Bring to a boil, then reduce heat and simmer for 45 minutes.


Strain soup through a mesh strainer into another soup pot, pushing through as much liquid and vegetable as possible. Place soup on a very low heat and add cheese, mustard, cream, sundried tomatoes, Worcestershire sauce, salt, and pepper. Do not return the soup to a boil.

Bacon, pancetta, or smoked chicken may be substituted for the sundried tomatoes if you prefer.