Description
This rich and creamy cheddar garlic soup combines sharp cheddar cheese and garlic for a comforting and savory meal. It’s perfect for chilly days and easy to prepare, offering a velvety texture with every spoonful.
Ingredients
2 cups cooked short-grain sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
1 lb (450 g) fresh salmon fillet
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
2 tablespoons Japanese mayonnaise (Kewpie)
1 tablespoon cream cheese
1 teaspoon sriracha (optional)
1 tablespoon chopped green onions
2 tablespoons furikake seasoning
1 avocado, sliced
1 small cucumber, thinly sliced
1 tablespoon sesame seeds
Seaweed sheets (nori)
Instructions
Sauté Garlic: Melt butter and olive oil in a pot over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
Create the Roux: Add flour to the garlic mixture and stir to form a paste. Cook for 1 minute.
Add Liquids: Slowly pour in the vegetable or chicken broth, stirring continuously until smooth. Bring to a simmer.
Incorporate Dairy: Add heavy cream or milk to the soup and stir until smooth.
Melt Cheese: Gradually add grated cheddar cheese to the soup, stirring until fully melted and smooth.
Season: Taste and adjust seasoning with salt, pepper, and optional herbs like thyme or rosemary.
Notes
For a vegan version, use plant-based butter, dairy-free cream, and vegan cheese.
To make it gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
You can freeze this soup for up to 2 months, but be aware that the texture may change slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: Approx. 350 kcal per serving
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50mg