Danish Cheese Soup

READY IN: 35mins
Recipe by smellyvegetarian

This is from the cookbook _Best of Scandinavian Cooking_ by Shirley Sarvis and Barbara Scott O'Neill. The original recipe calls for Danish Danbo cheese, but if you can't find that the authors recommend cheddar, jack, or gouda. I will probably lighten this up some when I make it, but I for now I will post as written. Of course one could easily make this vegetarian by using veg stock instead of chicken broth! Posted for ZWT 6--Scandinavia.

Top Review by Elmotoo

*I* loved the flavor. The Picky One didn't like it at all. Everyone else liked it. I was very sad my gouda didn't melt - it kinda glopped up. :( I figured it would melt all creamy the best. Maybe it had stabilizers in it? It's a beautiful soup, too, with the carrots & paprika. I did sub shallots for scallions. Made for Veggie Swap 1/12. Thank you!

Ingredients Nutrition


  1. In a large pan, melt butter. Add onions and saute until limp.
  2. Stir in flour, blending to make a smooth paste. Gradually add milk and stock, stirring to make a smooth sauce.
  3. Add carrots, celery, cheese, salt, 1/4 t paprika, and pepper.
  4. Cover and simmer until the cheese is melted and the vegetables are tender, stirring occasionally.
  5. Just before serving, add parsley.
  6. Sprinkle paprika on individual servings.

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