This cheddar cheese soup with Worcestershire sauce is for lovers of savory, complex flavors. The famous British condiment adds incredible depth - tangy, slightly sweet, and full of umami - that elevates simple cheese soup to something extraordinary.
Worcestershire sauce is one of the secret weapons in cooking. Made from fermented anchovies, vinegar, molasses, and spices, it adds layers of flavor that are hard to pinpoint but impossible to ignore.
About Worcestershire Sauce
This British condiment adds:
- Umami - Deep savory flavor from anchovies
- Acidity - Balances rich cheese
- Complexity - Multiple flavor layers
- Tradition - Classic pairing with cheddar
Choosing Cheddar
- Extra sharp - Best for bold flavor
- Aged cheddar - More complex taste
- English cheddar - Authentic pairing
- White cheddar - Milder but still delicious
Serving Suggestions
- With crusty bread or toast soldiers
- As a starter for roast beef dinner
- With a pint of British ale
- Comfort food on a cold evening
Cheddar Cheese Soup with Worcestershire Sauce
Deeply savory cheddar soup with tangy Worcestershire and Dijon mustard.
Nutrition per serving
365Calories
15gProtein
14gCarbs
28gFat
1gFiber
3gSugar
Ingredients
Instructions
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Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and celery, cook 5 minutes until soft. Add garlic, cook 1 minute.
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Make the base. Whisk in flour and cook 2 minutes until light golden. Gradually whisk in chicken broth and cream. Simmer 10 minutes until slightly thickened.
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Add cheese. Reduce heat to low. Add cheddar one handful at a time, stirring until each addition melts before adding more.
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Season. Stir in Worcestershire sauce and Dijon mustard. Taste and season with salt and pepper (be careful with salt - Worcestershire is already salty).
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Serve. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread.
Recipe Notes
- Vegetarian version: Use vegetarian Worcestershire sauce (without anchovies).
- Extra umami: Add a splash of soy sauce.
- Heat: Add a dash of hot sauce for spice.
- Storage: Refrigerate 3 days. Reheat gently over low heat.
