Thanksgiving Lunch: Cheddar Cheese Soup

thanksgiving tablescape and recipes

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get new recipes from me too!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Pizzazzerie.

We Give Thanks!

Cooler days and crisp nights mean autumn is here.  Invite a special friend or surprise your loved ones with a big bowl of home-cooked soup and serve it on the porch or in the garden room.  Life just doesn’t get much better than this … especially if you serve buttermilk cornbread sticks to go with the soup.

Autumn hues is what this table setting is all about.  Giving thanks is a blessed rite that gives us time for reflections.


1    cup onion, chopped
1/2 cup bell peppers, red & yellow, chopped
1    cup celery, chopped
1    cup butter
1    cup flour, all-purpose
4    cups chicken broth
1 1/4 cups cheddar cheese, grated
1/2    cup dry white wine
1    cup half & half cream
1/2    teaspoon salt
1/2    teaspoon pepper
Optional toppings:  peppers, sprig of basil

Saute the onion, peppers and celery in the butter until soft.  Then stir in the flour until well blended.  Add the chicken broth and bring to a boil, stirring constantly.  Add the cheese and the wine, stirring until thoroughly blended.  Cook over low heat until the cheese has melted and the soup has thickened.  Add the cream and stir.  Heat until very hot, but do not boil again.  Yields:  8 to 10 servings


1/2    teaspoon baking soda
2    cups buttermilk
2    cups white corn meal, self-rising
1    egg, beaten
3    tablespoons melted bacon fat or butter
1    teaspoon salt
1    tablespoon sugar

Dissolve the baking soda in the buttermilk.  Add the corn meal, egg, butter, salt and sugar.  Beat well.  The secret to good corn bread is beating it well.  Pour the mixture into a corn stick pan, sprayed with cooking spray and bake at 400 for about 15 to 20 minutes or until golden.  Yummy served warm!

You can find the big wire turkey at Pier 1 and the bowls and plates came from TJMaxx.  The pumpkin basket holding the cornbread sticks is from Fitz & Floyd.

Pictures: Home of Suzanne Emanuel, Raleigh, NC.


Pizzazzerie is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.

Courtney’s Latest book

Get Your Copy!

In The Southern Entertainer’s Cookbook, Courtney Whitmore shares her party go-tos, over 75 delicious crowd-pleasing recipes. Featured as a must-have cookbook in Southern Living Magazine.

One Comment

  1. Oh my goodness! This recipe has my name all over it! I can’t help but admit how much I love cheese AND fall, so this is just perfection. Thanks for all of your words about giving thanks. What a warm thought for a cold day. Happy Friday to all!!

Leave a Reply

Your email address will not be published. Required fields are marked *