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Cheese Soup with Roasted Nuts

Cheese Soup with Roasted Nuts

Chef Stefan Karlsson
For this rich soup, chef Stefan Karlsson uses aged Swedish cheddar, but you may substitute another full-flavored cheese, such as Emmental or Gruyère.


  • 1 celery stalk
  • 1 shallot
  • ¼ small fennel bulb
  • ½ garlic clove
  • 1 tablespoon butter
  • 1 cup dry white wine
  • 1 vegetable bouillon cube
  • cups heavy cream
  • 1 cup milk
  • cups shredded Swedish cheddar
  • Salt to taste
  • White pepper to taste
  • ½ cup salted mixed nuts coarsely chopped
  • Hazelnut or walnut oil
  • Paprika


  • Finely chop celery, shallot, fennel, and garlic. Melt butter in a large saucepanpan. Add vegetables, and sauté until just tender.
  • Add wine, vegetable bouillon, heavy cream, and milk. Bring to a boil, then reduce to simmer for about 10 minutes. Add cheese, and stir until melted. Remove from heat and let cool slightly.
  • Working in batches, if needed, puree soup in a blender until smooth. (Be careful of steam!) Return soup to saucepan, and season with salt and pepper. Ladle into four serving bowls. Garnish with chopped nuts, a drizzle of hazelnut oil, and a dusting of paprika.

Kristine Jannuzzi

Food and travel writer Kristine Jannuzzi (aka @nyccheesechick) fell for formaggio the first time she tasted Pecorino Toscano in Florence some 20 years ago. She has been a frequent Culture contributor since 2013, and her work has also been published in La Cucina Italiana, Italy Magazine, and British Heritage Travel, among others. A bilingual dual American and Italian citizen, Kristine currently hosts private cheese tastings and visits to cheesemakers in Tuscany.

Photographer Sonja Dahlgren

Sonja Dahlgren is a freelance photographer specialized in food (styling+photography), lifestyle, garden, and interior photography. She also writes the blog Dagmar’s Kitchen.

Chef Stefan Karlsson

A proud steward of his native cuisine, chef Stefan Karlsson creates innovative dishes using Swedish cheese.