This cheese soup with dry wine is pure sophistication. Inspired by French fondue, it combines the nuttiness of Gruyère with the acidity of white wine for a perfectly balanced, velvety soup that's ideal for entertaining.
The wine isn't just for flavor - it helps prevent the cheese from becoming stringy and adds a subtle brightness that cuts through the richness. The result is a soup that's indulgent yet refined.
Choosing Your Wine
The wine you use makes a difference:
- Sauvignon Blanc - Crisp acidity, citrus notes
- Chardonnay (unoaked) - Clean, apple flavors
- Pinot Grigio - Light and refreshing
- Avoid sweet wines or heavily oaked varieties
The Cheese Matters
Gruyère is traditional but you can also use:
- Gruyère - Nutty, slightly sweet, melts beautifully
- Emmental - Milder, excellent melting cheese
- Comté - French, complex flavor
- Fontina - Italian, creamy when melted
Serving Suggestions
- Crusty French bread for dipping
- As a fondue-style appetizer
- Before a light main course
- Pair with the same wine used in cooking
Cheese Soup with Dry Wine
Elegant French-style soup with Gruyère and dry white wine.
Nutrition per serving
385Calories
16gProtein
18gCarbs
26gFat
1gFiber
3gSugar
Ingredients
Instructions
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Make the roux. Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft. Add garlic, cook 1 minute. Whisk in flour and cook 2 minutes until golden.
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Add liquids. Pour in wine and simmer 3 minutes, stirring. Gradually whisk in chicken broth and heavy cream. Simmer 10 minutes until slightly thickened.
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Melt the cheese. Reduce heat to low. Add cheese one handful at a time, stirring constantly until each addition melts before adding more. Stir in Dijon mustard and nutmeg.
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Season and serve. Season with salt and white pepper. Ladle into bowls and garnish with fresh chives. Serve immediately.
Recipe Notes
- Don't boil: High heat will make the cheese stringy.
- Shred your own: Pre-shredded cheese has anti-caking agents that affect texture.
- Vegetarian: Use vegetable broth.
- Make ahead: Best served fresh, but can be gently reheated.
