Rich and velvety vegetarian cheese soup is exactly what the title promises: a butter, flour, and milk base loaded with aged Gouda and smoked Edam until the spoon stands at attention. A dash of vegetarian Worcestershire and paprika keep it grown-up. Thirty-five minutes to the coziest bowl of the week.
There are few things in this world as comforting as a bowl of rich, velvety cheese soup. It’s a hug in a bowl, a perfect remedy for a chilly evening. This recipe elevates the classic with a sophisticated blend of nutty Gouda and smoky Edam, creating a depth of flavor that is simply irresistible. The secret to its luxuriously smooth texture lies in one simple rule: use good, properly aged cheese. A mature cheese melts like a dream, creating the silken consistency we all crave. So grab your favorite pot, and let’s create some cheesy magic together!
Ingredients
• 6 Tbs. / 85g (3 oz) unsalted butter
• 5 Tbs. / 40g (1.41 oz) all-purpose flour
• 4½ cups / 1080 ml hot milk
• 1 cup / 240 ml heavy cream
• 9 oz. / 255g aged Gouda cheese, grated
• 4½ oz. / 128g (4.5 oz) smoked Edam cheese, grated
• 2 Tbs. / 30 ml (1 fl oz) vegetarian Worcestershire sauce
• 1 tsp. (5 ml) paprika
• A dash of Tabasco or cayenne pepper
• Salt and freshly ground black pepper to taste
• Garlic toast, for serving (optional)
Instructions
1. In a large saucepan or Dutch oven, melt the butter over medium-low heat. Whisk in the flour to form a paste, known as a roux. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste. Do not let it brown.
2. Slowly pour in the hot milk while whisking continuously. Continue to whisk over medium heat until the mixture thickens into a smooth, lump-free béchamel sauce.
3. Reduce the heat to low and stir in the heavy cream. It’s crucial that the soup stays hot but does not boil from this point on.
4. Gradually add the grated Gouda and smoked Edam, a handful at a time, stirring constantly with a wooden spoon until each addition is fully melted before adding the next.
5. Once all the cheese is incorporated and the soup is velvety smooth, stir in the vegetarian Worcestershire sauce, paprika, and a dash of Tabasco or cayenne.
6. Season with salt and pepper to your liking. Serve immediately in warm bowls, accompanied by garlic toast for dipping.
Nutritional Information
• Servings: 6
• Calories: ~650 kcal
• Protein: ~25g
• Fat: ~55g
• Carbohydrates: ~15g
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• Always use well-aged cheeses. Young, or ‘green,’ cheeses can become rubbery and curdle when heated, while mature cheeses will melt into a perfectly smooth, luscious consistency.
• Once you add the cream and cheese, keep the heat very low. Boiling the soup can cause the dairy to separate and the cheese to become grainy. Patience is key!
• For the smoothest melt, buy blocks of cheese and grate them yourself. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as beautifully.
• Traditional Worcestershire sauce contains anchovies. To keep this soup truly vegetarian, seek out a fish-free version, often available at health food stores or online.
FAQ
Q: Is all Gouda and Edam cheese vegetarian
A: Not always. Some cheeses are made with animal rennet. To ensure this soup is completely vegetarian, check the packaging for a ‘vegetarian rennet’ or ‘microbial rennet’ label. Many aged Gouda and Edam brands offer vegetarian-friendly options.
Q: What can I use instead of vegetarian Worcestershire sauce
A: If you can’t find vegetarian Worcestershire sauce, you can create a substitute. A good option is to mix 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce or tamari with 1 teaspoon (5 ml / 0.2 fl oz) of apple cider vinegar and a pinch of sugar. This mimics the savory, tangy flavor profile needed for the soup.
Q: Can I add vegetables or protein to this cheese soup
A: Absolutely. To add more substance, you can stir in steamed and finely chopped broccoli, cauliflower, or sautéed mushrooms towards the end of cooking. For a protein boost, consider adding a can of drained and rinsed white beans, pureeing them slightly before adding for a smoother texture.
Q: How do I store and reheat this vegetarian cheese soup
A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring frequently. Avoid boiling or microwaving on high, as this can cause the cheese and dairy to separate and become grainy.
More Recipes You’ll Love
- Rich and Smoky Vegetarian Tortilla Soup
- Versatile Seasonal Vegetable Barley Soup
- Deep-Fried Mung Dal Dumplings in Creamy Karhi MANGORHI KARHI
Rich and Velvety Vegetarian Cheese Soup
Ingredients
Method
- In a large saucepan or Dutch oven, melt the butter over medium-low heat.
- Whisk in the flour to form a paste, known as a roux.
- Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
- Do not let it brown.
- Slowly pour in the hot milk while whisking continuously.
- Continue to whisk over medium heat until the mixture thickens into a smooth, lump-free béchamel sauce.
- Reduce the heat to low and stir in the heavy cream. It's crucial that the soup stays hot but does not boil from this point on.
- Gradually add the grated Gouda and smoked Edam, a handful at a time, stirring constantly with a wooden spoon until each addition is fully melted before adding the next.
- Once all the cheese is incorporated and the soup is velvety smooth, stir in the vegetarian Worcestershire sauce, paprika, and a dash of Tabasco or cayenne.
- Season with salt and pepper to your liking.
- Serve immediately in warm bowls, accompanied by garlic toast for dipping.
- Once you add the cream and cheese, keep the heat very low.
- Boiling the soup can cause the dairy to separate and the cheese to become grainy.
- Patience is key!
