Caraway Cheese Soup

Caraway cheese soup could be a new household favorite! Give this unique soup a try, the original recipe hails from Jersey breeders in Wisconsin. There’s so much dairy, it has to be great!

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Caraway Cheese Soup

From the kitchen of John and Kim Koepke, Oconomowoc, Wis.
Course Soup
Keyword Cheese, Soup
Prep Time 10 minutes
Cook Time 25 minutes


  • 3 tbsp Butter
  • 1 cup Yellow onion chopped
  • ¼ cup All-purpose flour
  • cups Chicken broth
  • ¼ cup Dry white wine
  • 1 Bay leaf
  • ½ cup Heavy cream
  • 12 oz. Swiss and caraway cheese shredded
  • 1 tsp Worcestershire sauce
  • ½ tsp freshly ground black pepper
  • Toasted seasoned croutons
  • Cracked black pepper optional


  • Melt the butter in a large heavy-bottom soup pot over medium heat. Add the onion. Cook, stirring occasionally, for 5 to 8 minutes, or until the onions begin to soften. Sprinkle the flour over the onion and cook, stirring constantly, for 1 to 2 minutes.
  • Gradually add the chicken broth and wine, whisking constantly. Bring to a boil, whisking frequently. Decrease the heat to low and add the bay leaf. Cover and simmer for 20 minutes.
  • Remove the bay leaf. Turn off the heat and stir in the heavy cream. Gradually add the cheese, one small handful at a time, stirring until each handful is melted before adding the next handful.
  • Stir in the Worcestershire and ground pepper. If the soup is not hot, return to low heat until warmed through.
  • Top with the croutons and, if desired, cracked pepper.


This recipe was originally made with the Koepkes' own LaBelle cheese with fenugreek, an aromatic seed popular in Indian cooking. Fenugreek has a sweet, nutty, maple-like flavor that perfectly complements the rich, creamy flavor of the cheese. In fact, the Koepkes' recipe includes a bit of pure maple syrup. You can also try this satisfying soup made with Swiss cheese studded with caraway seeds. 
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