Somerset Organic Cheddar Soup

8 November 2017 — Dinner, Lunch, Starter

Cheese soup


  • 1/2 onion, finely chopped
  • 55g butter
  • 40g flour
  • 1 pint milk
  • 2 tsp salt
  • ground pepper
  • 1 pint vegetable stock
  • 3 carrots finely chopped
  • 75g grated celeriac
  • 250g of Somerset Organic Cheddar, grated
  • Optional: Croutons, to serve


How to make it

The creamy, tangy and complex flavours of Somerset Organic Cheese come to life in this warming and hearty Cheddar soup. Serve with a hunk of bread of a glass of your favourite cider for a West Country celebration.

  • Fry the onion in butter until tender
  • Add the flour and cook slowly for a minute, stirring well
  • Add the milk, seasoning and stock gradually
  • Bring to the boil
  • Add the carrots and celeriac and cook until tender
  • Stir in the Somerset Organic Cheddar and heat gently until melted
  • Serve the Cheddar Soup with croutons and a sprig of parsley


These Chilli Cheese Sticks have an earthy and powerful taste that is nuttier than a mature cheddar with overtones of an aged alpine cheese, thanks to the Lincolnshire Poacher. This flavour, combined with the chilli kick makes a great bread stick.

Westcombe Cheddar is has a fantastic powerful taste which is what you need in a cheese when paired with chilli. The flavour combination in this bread recipe creates rich and earthy tones that is melt-in-your-mouth gorgeous. Serve warm with a knob of butter.

Shropshire Blue Cheese Muffins are a joy for breakfast, snacks, lunches, picnics, soup side-dishes or suppers. They have a soft and bouncy sponge, and a kick of salty, nuttiness from the Shropshire Blue.

1 thought on “Somerset Organic Cheddar Soup

  1. Just bought all ingredients will let you know how I get on Thanks for sharing
    Iristilley51 Instagram

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