The Enduring Comfort of 1886 Cafe & Bakery Cheese Soup

There are certain dishes that evoke a profound sense of comfort, a culinary embrace that transports you back to simpler times. For me, one such dish is the cheese soup from the historic 1886 Cafe & Bakery. I remember the first time I experienced it, nestled within the grandeur of the Driskill Hotel in Austin, Texas. It was a chilly evening, and the soup arrived, a velvety, golden elixir steaming invitingly in its bowl. Each spoonful was a revelation – rich, creamy, and utterly satisfying, with a subtle depth of flavor that hinted at carefully crafted ingredients. It wasn’t just soup; it was an experience, a warm hug in liquid form that has stayed with me ever since. This recipe, a cherished publication from Texas Monthly, aims to capture that exact magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: Approximately 20-25 minutes (plus reduction time)
• Total Time: About 1 hour 30 minutes (including reduction)
• Servings: 6-8
• Yield: Approximately 8-10 cups
• Dietary Type: Dairy, Gluten-containing

Ingredients

This recipe yields a generous batch, perfect for a crowd or for freezing portions for future cozy meals.

• 1/4 cup butter
• 1/2 cup onion, finely minced
• 1/2 cup carrot, finely minced
• 1/2 cup celery, finely minced
• 1/4 cup all-purpose flour
• 1 1/2 tablespoons cornstarch
• 4 cups chicken stock
• 4 cups milk (whole milk is recommended for richness)
• 1/4 teaspoon baking soda
• 1 lb Velveeta cheese, grated (this is key for the signature melt and texture)
• 1 teaspoon dried parsley
• 1 pinch cayenne pepper (to taste, for a subtle warmth)
• 1 pinch paprika (to taste, for color and mild flavor)
• 1 teaspoon salt (to taste)
• 1 teaspoon white pepper (to taste)

Equipment Needed

While this soup doesn’t require highly specialized equipment, a few staples will make the process smoother:

• A large, heavy-bottomed saucepan or Dutch oven
• A whisk
• Measuring cups and spoons
• A sharp knife and cutting board for mincing vegetables
• A grater for the cheese

Instructions

Crafting this delightful cheese soup is a straightforward, yet rewarding process. The key is in building layers of flavor and achieving that perfect, creamy consistency.

1. Melt the butter: Begin by placing your large saucepan or Dutch oven over medium-high heat. Add the 1/4 cup of butter and allow it to melt completely.
2. Sauté the aromatics: Once the butter is melted and shimmering, add the 1/2 cup minced onion, 1/2 cup minced carrot, and 1/2 cup minced celery to the saucepan. Cook, stirring occasionally, until these vegetables become translucent and tender. This process should take approximately 3 to 5 minutes. Tender vegetables form the aromatic foundation of the soup.
3. Incorporate the thickeners: Sprinkle the 1/4 cup flour and 1 1/2 tablespoons cornstarch over the softened vegetables. Stir well to coat the vegetables evenly with the flour and cornstarch mixture.
4. Cook the roux: Continue to cook this mixture for about 3 to 5 minutes, stirring constantly. This step is crucial for cooking out the raw flour taste and creating a light roux, which will help thicken the soup beautifully. You’re looking for a pale, nutty aroma.
5. Gradually add liquids: Slowly begin to add the 4 cups of chicken stock and 4 cups of milk, whisking continuously to ensure a smooth, lump-free consistency. It’s important to add these liquids gradually to prevent any clumping.
6. Reduce the liquid: Bring the mixture to a gentle simmer. Now, you need to reduce the liquid by about 1/4. This step is vital for concentrating the flavors and achieving a richer soup. Be patient, as this takes a while to reduce. Do not allow the soup to come to a rolling boil during this stage; a gentle simmer is what you’re aiming for. You’ll notice the soup beginning to thicken as the liquid evaporates.
7. Melt the cheese: Once the liquid has reduced to your desired consistency, reduce the heat to very low. Add the 1 lb of grated Velveeta cheese to the saucepan. Stir continuously until the cheese is completely melted and the soup is thickened. This should take approximately 10 minutes. The Velveeta will create an incredibly smooth and luscious texture.
8. Add the herbs and spices: Stir in the 1 teaspoon of dried parsley, 1 pinch of cayenne pepper, and 1 pinch of paprika. These additions add a subtle herbaceous note, a whisper of heat, and a beautiful color to the soup.
9. Season to taste: Before serving, season generously with salt and white pepper to taste. Start with the 1 teaspoon of salt and 1 teaspoon of white pepper and adjust as needed. White pepper is preferred for its clean flavor that doesn’t leave dark flecks in the soup.
10. Keep warm: Keep the soup warm over very low heat or in a double boiler if you are not serving it immediately. This prevents the cheese from breaking or the soup from scorching.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a comforting classic like this. Here are a few insights that can make your 1886 Cafe & Bakery Cheese Soup even more spectacular:

• Quality Broth is Key: While chicken stock is specified, using a high-quality, low-sodium chicken stock will make a noticeable difference in the final flavor. You can even make your own for an unparalleled depth.
• Mince Finely: For the most even cooking and a smoother texture, ensure your onion, carrot, and celery are minced very finely. This allows them to break down beautifully into the soup base.
• The Velveeta Secret: Don’t be tempted to substitute the Velveeta cheese. Its unique emulsifying properties are what give this soup its signature velvety, stable texture that doesn’t separate, even when reheated. Grating it helps it melt more evenly.
• Patience with Reduction: The reduction step is crucial for flavor concentration. Don’t rush it. A gentle simmer allows the flavors to meld and intensify without overcooking any of the components.
• Baking Soda’s Role: The baking soda is a subtle but important addition. It reacts with the dairy and fat, helping to create a smoother, more emulsified soup and also balances the acidity from any milk solids, preventing curdling.
• Spice to Your Liking: The cayenne pepper and paprika are for flavor and a touch of warmth. Start with a small pinch and add more if you prefer a spicier soup. The paprika also adds a lovely visual appeal.
• Double Boiler Advantage: If you anticipate a delay between cooking and serving, a double boiler is your best friend. It provides gentle, indirect heat, ensuring the soup stays perfectly warm and creamy without any risk of sticking or scorching.

Serving & Storage Suggestions

This soup is best served hot, its comforting aroma filling the room.

• Serving: Ladle the rich soup into warm bowls. Garnish with a sprinkle of fresh chopped chives, a swirl of cream, or a few croutons for added texture. A side of crusty bread for dipping is practically mandatory.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes exceptionally well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
• Reheating: To reheat from the refrigerator, gently warm the soup in a saucepan over low heat, stirring frequently, until heated through. If reheating from frozen, thaw it overnight in the refrigerator or warm it very gently over low heat, adding a splash of milk or chicken stock if it seems too thick. Avoid boiling when reheating to maintain its creamy texture.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving, assuming 8 servings. Please note that these are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	494.5 kcal
Calories from Fat
Total Fat	32.1 g	49%
Saturated Fat	19.9 g	99%
Cholesterol	107.6 mg	35%
Sodium	1936.3 mg	80%
Total Carbohydrate	29.2 g	9%
Dietary Fiber	0.9 g	3%
Sugars	9.8 g	39%
Protein	22.5 g	44%

Note: The “Calories from Fat” and “Calories from Fat % Daily Value” information from the original data was presented in a somewhat unconventional format, so I’ve interpreted it to reflect the total fat content and its percentage of the daily value.

Variations & Substitutions

While the classic Velveeta version is divine, you might consider these adjustments for different preferences or dietary needs:

• Cheese Variations: For a more artisanal approach, you could experiment with a blend of sharp cheddar, Gruyère, and Monterey Jack, though you may need to add a stabilizer like a touch more cornstarch or a tablespoon of cream cheese to achieve a similar smooth melt without curdling. However, for the authentic 1886 experience, stick with the Velveeta.
• Vegetarian Option: To make this soup vegetarian, simply substitute the chicken stock with a good quality vegetable stock.
• Lighter Milk: While whole milk provides the richest texture, you can use 2% milk for a slightly lighter soup, though it may be less creamy.
• Herbal Flair: Feel free to add other herbs like thyme or rosemary during the vegetable sautéing stage for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Why does the recipe call for Velveeta cheese?
A: Velveeta cheese is specifically chosen for its excellent melting properties and its ability to create a consistently smooth and creamy texture in soups and sauces without separating.

Q: Can I use a different type of milk?
A: While whole milk is recommended for richness, you can use 2% milk. Avoid non-fat milk, as it may result in a thinner, less satisfying soup.

Q: My soup seems a bit too thick. What can I do?
A: If the soup becomes too thick upon standing or reheating, you can thin it out by gradually whisking in more milk or a little extra chicken stock until you reach your desired consistency.

Q: How long does the soup need to reduce?
A: The reduction time can vary depending on the width of your pan and the heat level, but be patient. You’re aiming to reduce the liquid by about 1/4 to concentrate the flavors.

Q: Can I add other vegetables to this soup?
A: While the original recipe is focused on the classic mirepoix, you could add finely diced potatoes or mushrooms during the vegetable sauté stage for added heartiness, though this would alter the classic profile.

Final Thoughts

The 1886 Cafe & Bakery Cheese Soup is more than just a recipe; it’s a testament to the enduring power of comforting, well-executed classics. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening, a cozy Sunday lunch, or whenever you need a culinary hug. Gather your ingredients, embrace the process, and savor the creamy, cheesy goodness that awaits. I encourage you to try this recipe, perhaps with a crisp green salad and a warm baguette. And when you do, I’d love to hear about your experience – does it transport you to a place of comfort and joy, just as it does for me?