Go Back
Print Pin
5 from 1 vote

Simon Pearce Vermont Cheddar Cheese Soup

Cheddar cheese, thyme, carrots, onions, celery, butter, garlic. Creamy cheddar soup recipe from Simon Pearce Restaurant in Quechee, VT.
Course Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Allie Taylor


  • 10 tablespoons butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 1/4 cups all purpose flour
  • 3 quarts chicken stock
  • 1 pound Sharp Cheddar Cheese grated
  • 1 teaspoon fresh thyme finely chopped
  • 2 bay leaves
  • salt & pepper to taste
  • 1 cup grated carrots
  • 1 cup minced celery
  • 1 cup heavy cream
  • 2 cups half & half
  • Optional: fresh thyme sprigs for garnish


  • Melt butter in heavy stockpot.
  • Add onions & garlic and cook 'til soft.
  • Add flour to butter and onion mixture, stirring to combine well.
  • Turn heat very low.
  • Stir occasionally, and cook 10-15 minutes.
  • Add chicken stock incrementally, stirring with whisk until smooth after each addition.
  • Add chopped thyme, bay leaves and salt and pepper to taste.
  • Cook over medium heat 5-10 minutes more until smooth and creamy, watching closely.
  • Stir in grated cheese.
  • In separate saucepan, bring water to a boil.
  • Add celery and carrots, cooking until just tender, about 1 minute.
  • Rinse with cold water and drain well.
  • Add celery and carrots to large stockpot.
  • Stir in half & half and heavy cream.
  • Stir soup well.
  • Optional: garnish with fresh thyme sprigs
  • Serve hot, but don't overheat or the soup will curdle.


If you want a thicker soup, use less chicken stock. (Start with 2 quarts instead of 3. You can always add more to thin if needed.)