Cheese and Egg Soup
Warm, comforting, and rich with flavor, this Cheese and Egg Soup is a perfect blend of creamy textures and savory tastes. Crafted with a velvety base of chicken or vegetable broth, whole milk, and a delectable mix of sharp cheddar and nutty Parmesan cheeses, this soup offers an indulgent yet approachable meal for cheese lovers. Whisked eggs are tempered and folded in to create a luscious, silky texture, while a touch of dried thyme and fresh parsley add herbaceous depth. Ready in just 30 minutes, this one-pot wonder is ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley for a pop of color and extra flair, and enjoy this satisfying dish paired with crusty bread or a fresh side salad for a complete and hearty meal. Perfect for fans of creamy soups and quick comfort food recipes!
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Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1.5 cups shredded cheddar cheese
- 1 cup parmesan cheese, grated
- 3 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Melt the butter in a medium-sized pot over medium heat.
Step 2
Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux. The mixture should become lightly golden.
Step 3
Slowly pour in the chicken or vegetable broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Step 4
Stir in the milk and let it warm for 2-3 minutes, continuing to stir to combine.
Step 5
Reduce the heat to low and add the shredded cheddar and grated parmesan cheese. Stir until the cheeses are completely melted and the soup is smooth.
Step 6
In a small bowl, whisk the eggs until beaten. Gradually ladle a small amount of the hot soup into the eggs while whisking to temper them and prevent curdling.
Step 7
Slowly pour the tempered eggs back into the pot while stirring the soup continuously. The eggs will create a silky texture as they cook.
Step 8
Season the soup with salt, black pepper, and dried thyme. Taste and adjust the seasoning as needed.
Step 9
Let the soup cook on low heat for 2-3 more minutes, stirring occasionally.
Step 10
Serve the soup hot in bowls, garnished with freshly chopped parsley.
Nutrition Facts
| Serving size | (1661.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1676.1 |
| Total Fat 126.8g | 0% |
| Saturated Fat 75.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 910.9mg | 0% |
| Sodium 8564.8mg | 0% |
| Total Carbohydrate 35.8g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 14.4g | |
| Protein 109.3g | 0% |
| Vitamin D 230.4IU | 0% |
| Calcium 2548.9mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 844.3mg | 0% |
Source of Calories