Soups & Stews > Soup & Stew Thickeners > Other Thickeners > Cream and Dairy

Cream and Cheese Roux Thickener

A rich and creamy roux thickener infused with cheese, perfect for adding body and flavor to your soups and stews. This method uses a combination of cream, cheese, and a traditional roux to achieve a smooth and decadent texture.

Prep Time
5 minutes
Cook Time
10 minutes
Servings
Enough to thicken 4-6 servings of soup/stew
Ingredients
  • 2 tablespoons Butter
  • 2 tablespoons All-purpose flour
  • 1 cup Heavy cream
  • 1/2 cup Grated cheddar cheese
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper

Making the Roux

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 2-3 minutes until a smooth paste forms. This is the roux. Cook the roux until it turns a light golden color, being careful not to burn it. The longer you cook the roux (without burning), the nuttier and richer the flavor will be, but it will also have less thickening power.

Adding the Cream

Gradually whisk in the heavy cream, ensuring there are no lumps. Continue whisking until the mixture is smooth and simmering gently.

Melting the Cheese

Reduce the heat to low and add the grated cheddar cheese. Stir continuously until the cheese is completely melted and the mixture is smooth and creamy.

Seasoning and Use

Season with salt and pepper to taste. Remove from heat. To use, whisk a small amount of the hot soup or stew liquid into the cream and cheese roux to temper it. Then, slowly pour the tempered roux into the main pot, stirring constantly until the soup or stew reaches your desired thickness. Be careful not to add too much at once, as it will continue to thicken as it simmers.

Nutrition Facts Estimated per 100g of product

Calories: 250kcal, Protein: 5g, Fat: 20g, Carbohydrates: 10g

Other Considerations for Nutrition

This thickener is high in fat due to the cream and cheese. Use sparingly if you are watching your fat intake. Consider using low-fat cheese or half-and-half for a lighter version.

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FAQ

  • Can I use different types of cheese?

    Yes, you can experiment with different cheeses like Gruyere, Parmesan, or Monterey Jack for varying flavors. Harder cheeses may take longer to melt smoothly.
  • Can I make this ahead of time?

    Yes, you can prepare the cream and cheese roux ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before using, whisking constantly to ensure a smooth consistency.
  • My roux has lumps, what do I do?

    If your roux has lumps, try using an immersion blender to smooth it out. Alternatively, you can strain the roux through a fine-mesh sieve.