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Vermont Cheddar Cheese Soup with Sundried Tomatoes

Recipe chef is Rabbit Hill Inn in Waterford, Vermont
Recipe courtesy of Rabbit Hill Inn
Yield : 10 servings
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  • 6 Tbs. unsalted butter
  • 1 cup diced onion
  • 3/4 cup diced celery
  • 1/2 cup diced carrots
  • 2 tsp. minced garlic
  • 4 Tbs. flour
  • 4 cups chicken stock
  • 1 lb. grated cheddar cheese
  • 1 tsp. dry mustard
  • 1 cup heavy cream
  • 1 cup chopped sun-dried tomatoes
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste

Melt butter in a soup pot. When hot, add onions, celery, carrots, and garlic. Saute for 5 minutes over medium heat. Sprinkle flour on top and stir constantly for another 5 minutes.

Add chicken stock, one cup at a time. Whip to incorporate each time. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain soup through a mesh strainer into another soup pot, pushing through as much liquid and vegetable as possible. Place soup on very low heat and add cheese, mustard, cream, sun-dried tomatoes, Worcestershire sauce, salt, and pepper. Do not return the soup to a boil.

Bacon, pancetta, or smoked chicken may be substituted for the sundried tomatoes if you prefer.