Soupe au Fromage de Cantal

Cantal Cheese Soup

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Cantal, the cows’ milk cheese from the Auvergne with a creamy, nutty flavour, looks like a mature Cheddar. At its best in summer and autumn after maturing for three to six months, this cheese is worth sampling. You may find such a fine Cantal that you would only wish to eat it on its own. At other times you may like to try this cheese soup from the Auvergne which is most reviving late at night and is traditionally served at Christmas after midnight mass.


  • 225 g(8 oz) onions, sliced
  • 2 cloves garlic, finely chopped
  • 30 g(1 oz) butter
  • salt
  • 570 ml(1 pt) chicken stock or water
  • bread, cut into rounds or diced and lightly toasted
  • 100 g( oz) Cantal cheese, grated


Brown the onions and the garlic in the butter. Salt lightly and add the stock or water. Bring to the boil and simmer for 5–10 minutes.

Divide the bread between two or three soup bowls and pour the onion mixture on top. Sprinkle the cheese on the onions.

Place the bowls under a hot grill or in a hot oven and cook until the cheese has melted and the soup is piping hot. The soup should be very thick.

My family font chabrot when they have almost finished the soup by adding a dash of wine to the hot bowl and then supping from it, unfortunately, as noisily as possible, which they claim is in tribute to the cook.