Cheese Soup That Thinks It’s a Sauce - Flask Edition
A cosy, pourable cheddar soup for winter walks.
Recipes • Flask Edition • Winter · Prep 10m · Cook 25m · Serves 4 · Read: 3 mins
Good for: winter walks, sideline suppers
Prep/Cook: 10 mins / 25 mins
Serves: 4 (fills a 1L flask)
We may be in January, but we are not leaving cheese in December. This is the ultimate comfort bowl: so thick and creamy it’s basically a cheese sauce that decided to go solo. Steam rising, cheeks pink, enamel mugs at the ready - joy in a ladle.
Ingredients
50g butter (unsalted or salted)
1 medium onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
60g plain flour
450 - 500 ml hot vegetable stock (or chicken stock, if you prefer)
300ml single cream
600ml double cream
300g sharp cheddar, grated — I use Godminster, Somerset and glorious
½ tsp mustard powder (optional, but lovely)
Sea salt & black pepper, to taste
Croutons, to serve (or a hunk of your favourite bread)
Allergens: milk, gluten. See swaps below.
Pro Tip
Use room‑temperature cream and grated cheese for smoother blending and a glossy finish. If you plan to blend, let the soup cool for a minute first, then whizz until silky.
How to Make Cheese Soup (at a glance)
Pulse the onion, carrot and celery in a food processor until finely chopped (or chop by hand).
Roux with veg: Soften the veg in butter, stir in flour to coat, then slowly whisk in hot stock; simmer until tender.
Creamy stage: Stir in single and double cream (and mustard, if using). and simmer for 10 mins on a low heat
Cheese last: Take off the heat and add grated cheddar; let it melt.
Blend or not: Blend for silky‑smooth or leave rustic; season to taste.
Top & serve: Croutons on top and a sprinkle of sliced spring onions if you fancy.
Method
Soften the base. Melt the butter in a medium saucepan. Add onion, carrot and celery with a pinch of salt; cook 6–8 minutes until soft but not coloured.
Make the roux. Stir in the flour; cook 1 minute to take away the raw taste.
Whisk in stock. Gradually add the hot stock, whisking until smooth.
Creamy moment. Lower the heat; stir in single and double cream, mustard powder and plenty of black pepper. Simmer 10 minutes until the veg are tender and the soup has thickened.
Cheese last. Take the pan off the heat and stir in the grated cheddar until fully melted. Don’t boil after adding cheese - it can split.
Taste & serve. Adjust seasoning. Ladle into warm bowls, top with croutons. Or pre‑heat your flask with boiling water and decant for adventures.
Prefer a peek? Watch the step-by-step method on Instagram.
Make it yours
Chunkier? Reserve a handful of softened veg before blending, or skip blending entirely for a rustic bowl.
Silky‑smooth? Blend briefly with a stick blender before the cream/cheese stage.
Gluten‑free: Swap flour for 2 tbsp cornflour mixed with a little cold stock; add after step 3 and simmer to thicken.
Veg boost: Stir through blanched broccoli florets or wilted spinach at the end.
Extra Somerset: A whisper of cider vinegar
To serve (gathering vibes)
Bowls at the table with a green salad, or enamel mugs on a blanket with hand‑torn croutons and a handful of sliced spring onions. Perfect for post‑walk cheeks, winter picnics, and chilly touchlines.
See more from my Chalet Soirée picnicscape >>
Storage & reheating
Fridge up to 3 days. Reheat gently on low until steaming; don’t boil. If it thickens in the fridge, loosen with a splash of stock or milk.
Notes for cooks
Thickness: For “pours‑like‑a‑sauce” vibes, reduce the stock to 600ml. For a lighter spoonful, keep it at 750ml.
Seasoning: Cheese is salty; always taste at the end.
Flask tip: Pre‑heat the flask with boiling water for 2 minutes; empty and fill. It’ll stay hot through a long ramble.
Want to see me whisk it, pour it, flask it - watch the IG reel.
Love Gem xx