Wisconsin Cheese Soup

Total Time
1hr
Prep 30 mins
Cook 30 mins

Great way to use up that last chunk of bread, and some veggies (toss in whatever veggies you have) - just make sure you have nice quality cheese.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
  3. Stir in the bread cubes, tossing them to coat with the butter.
  4. Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
  5. (These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
  6. Stir in the onion, saute until soft and translucent, about 5 minutes.
  7. Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
  8. Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
  9. Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
  10. Pour in the cream and then mix in the cheese until melted and heated through.
  11. Remove from the heat immediately and ladle into bowls.
  12. Scatter the croutons equally over the bowls and serve.

Reviews

(2)
Most Helpful

this was a wonderful lunch for a snowy day. i added 2 tbsp of worcestershire sauce, an extra cup of chicken broth, and extra cheese. i omitted the cauliflower and green beans, kids, but added a large baking potato, diced. this made a thick and hearty soup

chia February 18, 2003

This was very tasty. I substituted broccoli for the green beans. I highly recommend this!

nancynochef June 19, 2007

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