Smoky Cheese Bisque
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 large stalks celery, chopped
  • 2 large carrots, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large cloves garlic, minced
  • 2 tablespoons lemon juice
  • 4 tablespoons all-purpose flour
  • 4 cups (.95 L) low-sodium chicken or vegetable stock, warmed
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon ground mustard powder
  • ¼ teaspoon smoked paprika
  • 6 oz (180 g) smoked Gouda, shredded
  • 2 oz (60 g) sharp Cheddar, shredded
  • Fresh parsley, for garnish (optional)
  1. Melt the butter in medium saucepan over medium-high heat. Add the onion, celery, carrot, salt, and pepper, and cook until the vegetables are starting to soften and brown, about 8 to 10 minutes, stirring occasionally.
  2. Add the garlic and cook 1 minute more, then add the lemon juice and scrape up any brown bits from the bottom. Cook until the lemon juice is evaporated, about 1 minute.
  3. Stir in the flour and cook 1 minute, whisking constantly.
  4. Whisk in the warm stock, Worcestershire, mustard powder, and paprika.
  5. Bring the soup to a simmer and cook until the vegetables are completely tender, about 5 minutes, stirring occasionally.
  6. Remove from heat and carefully puree the soup in batches in a blender or using an immersion blender.
  7. Transfer the soup back to the pot and bring to a simmer again. Turn heat off and add the cheese, stirring until completely melted.
  8. Ladle the soup into serving bowls and garnish with fresh parsley if desired.
Recipe by An Edible Mosaicâ„¢ at