Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Vermont Cheddar Cheese Soup (Vegetarian)
NUTRITION · PER SERVING95M COOK
CAL 41%·PRO 68%
CARBS 79G38% OF CAL
9G FIBER47G OTHER23G TOTAL SUGAR
FAT 41G44% OF CAL
18G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy Vermont cheddar soup loaded with vegetables and beer, warming and deeply savory. Served with crusty bread for dipping.
mainamericansoup🍲 stockpotvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup olive oil
- 3 to 4 cups diced onions, from 2 to 3 onion
- 2 to 3 cups diced celery, from 1 small head
- 3 to 4 cups diced carrots, 5 to 6 carrots
- 2 to 4 cups diced red bell pepper, from 2 peppers
- 2 to 3 cups diced, peeled red potato, from 4 to 5
- 2 teaspoons kosher salt, plus more to taste
- 3 tablespoons Dijon mustard
- A few sprigs of thyme, leaves removed from stems
- 6 cups vegetable stock or water
- 12 ounces beer
- 3.5 cups milk, 2% or whole
- 4 cups grated cheddar cheese, about 1 lb.
- 2/3 cup flour
- dashes Worcestershire, see notes above
- dashes hot sauce
- Fresh cracked pepper to taste
- Bread for serving
At a glance
PER SERVING · TIME 95M
CAL 41%·PRO 68%
CARBS 79G38% OF CAL
9G FIBER47G OTHER23G TOTAL SUGAR
FAT 41G44% OF CAL
18G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 35m
- Sodium
- 2304mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1349mg
- Calcium
- 863mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 2304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.