Atlanta Bread Company Wisconsin Cheese Soup Recipe: Velvety Fondue-Style Richness

The Atlanta Bread Company Wisconsin cheese soup delivers the kind of velvety, cheesy indulgence that feels like a warm hug on a chilly day.

This recipe transforms classic fondue-style cheese sauce into a hearty soup, elevated by the rich, buttery texture of Atlanta Bread Company bread—whether as croutons or a bread bowl. The secret lies in a perfectly balanced roux that creates a smooth, luxurious base without ever becoming grainy.

What sets this soup apart is the marriage of Wisconsin cheeses—sharp cheddar, creamy fontina, and a touch of smoked gouda—for depth that lingers on the palate.

The soup simmers in a rich chicken broth infused with aromatics like garlic and thyme, while the bread adds a satisfying crunch that contrasts beautifully with the creamy sauce. It’s the kind of dish that feels both nostalgic and refined, perfect for cozy gatherings or a solo comfort night.

By the time you serve this soup, you’ll have a bowl of golden, bubbling goodness with layers of flavor—creamy, savory, and slightly smoky—all held together by that signature Atlanta Bread Company texture.

The bread bowl option takes it to the next level, turning the entire dish into an edible centerpiece that’s as impressive as it is delicious.

Serve with a crisp green salad or steamed vegetables to balance the richness, and don’t forget the extra bread for dipping. This recipe is designed to impress without being intimidating, making it ideal for both weeknight dinners and special occasions.

Ingredients for atlanta bread company wisconsin cheese soup

Six servings of cheesy, bread-infused comfort in one bowl—no fancy ingredients, just good stuff.

The cheeses are non-negotiable here. Wisconsin cheddar needs to be aged—look for blocks labeled 12+ months at specialty shops or the cheese counter. Fontina should melt like silk, so avoid pre-shredded (it's full of anti-caking agents). I grab mine from Whole Foods or the deli section at Kroger—they keep it fresh. The smoked gouda adds that special touch, so don't skip it. For the bread, day-old sourdough is key—it's drier and crisps up perfectly. If you can't find Atlanta Bread Company, Pepperidge Farm milk bread works in a pinch, but it won't have that signature tang.

No white wine? Extra chicken broth with a splash of lemon juice works just as well. Running low on thyme? Dried thyme at half the amount gets you close, but fresh is worth hunting down at Trader Joe's or your local farmers market. The roux is where the magic happens—don't rush it. Cook the flour and butter low and slow until it's a deep golden brown, or you'll end up with a floury mess. For the bread cubes, toss them in a little olive oil and roast at 375°F for 10 minutes before adding to the soup—crispy edges, every time. And if you're making a bread bowl, use a small round loaf and hollow it out carefully.

This soup tastes even better the next day—honestly, the flavors meld overnight. Keeps for 4-5 days in the fridge, but reheat gently over low heat to avoid breaking the sauce. Freezes beautifully for up to 3 months if you portion it into containers. I always make a double batch because it disappears fast. The croutons stay crispy for about 2 days if you store them separately in an airtight container. And trust me, the extra bread for dipping is essential—no one will go without it.

Step-by-step instructions for atlanta bread company Wisconsin cheese soup

Here's how to create that velvety, fondue-inspired cheese soup with perfect texture and rich flavor.

Preheat your oven to 375°F. Cut the 1.5 lb Atlanta Bread Company Sourdough Bread into 1-inch cubes and toss them in a large bowl with 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Spread the cubes in a single layer on a baking sheet and toast for 10-12 minutes until golden and crisp.

Remove the croutons and set aside, reserving the baking sheet. While they're still warm, sprinkle them with ½ cup shredded Sharp Wisconsin Cheddar Cheese and ¼ cup shredded Fontina Cheese, tossing gently to coat. Return to the oven for 2-3 minutes until the cheese melts slightly. These crispy, cheesy croutons will add texture and depth to your soup.

In a large, heavy-bottomed pot, melt the ½ cup unsalted butter over medium heat. Once melted, whisk in the ¼ cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes until the mixture turns a light golden color and smells nutty—this is your flavor foundation.

Gradually whisk in the 6 cups chicken broth and ½ cup dry white wine (if using), letting the mixture simmer for 5 minutes until slightly thickened. Add the remaining 1 cup shredded Sharp Wisconsin Cheddar Cheese, ½ cup shredded Fontina Cheese, and ½ cup shredded Smoked Gouda Cheese, stirring constantly until fully melted and smooth. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.

Reduce the heat to low and add the 4 minced garlic cloves and 1 tablespoon chopped fresh thyme. Let them steep for 2 minutes until fragrant—this infuses the soup with bright, herbal notes. Stir in the ½ cup heavy cream and simmer for another 3-4 minutes until the soup reaches a luxurious, velvety consistency.

Taste and adjust seasoning if needed. The soup should be rich but not overpowering, with a perfect balance of sharp cheddar, creamy fontina, and smoky gouda. Keep it warm over low heat while you prepare the croutons.

Ladle the warm cheese soup into bowls, then top each serving with the crispy cheese croutons. Drizzle lightly with a touch more extra-virgin olive oil for extra richness. Serve immediately while the croutons are still crisp and the soup is steaming hot—this is when the flavors shine brightest.

For the best experience, pair with a simple green salad or crusty bread to soak up every last drop of that velvety cheese goodness. The contrast of the crispy croutons against the smooth soup is what makes this dish truly special.

Dietary considerations for atlanta bread company wisconsin cheese soup

Gluten-Free Adaptation

To make this soup gluten-free, swap the Atlanta Bread Company Sourdough for a gluten-free bread like Canyon Bakehouse Gluten-Free Sourdough or Schar Gluten-Free Bread. For the roux, use gluten-free all-purpose flour such as King Arthur Measure for Measure or Bob's Red Mill 1-to-1.

The texture will be slightly different but still delicious. 🌾

Dairy-Free Option

For a dairy-free version, replace the cheeses with nutritional yeast (for cheesy flavor) and cashew cream (blend 1 cup soaked cashews with 1 cup water). Use olive oil instead of butter for the roux, and coconut milk instead of heavy cream. The soup will still be rich and satisfying.

Lower-Carb Version

Reduce the bread cubes by half and replace them with crispy roasted cauliflower florets (tossed in olive oil and salt). Use Parmesan crisps instead of cheesy croutons for a lower-carb topping. The soup itself remains unchanged, keeping all the cheesy goodness while cutting carbs.

Vegetarian Adjustments

This soup is already vegetarian-friendly, but for extra depth, add mushrooms (sautéed with garlic) or spinach (stirred in at the end). Skip the chicken broth and use vegetable broth instead. The cheeses and cream provide plenty of protein for a hearty vegetarian meal.

Lactose-Sensitive Fix

For those with lactose sensitivity, use lactose-free heavy cream and lactose-free cheeses like Greenwise Lactose-Free Cheddar. The flavor remains rich and creamy without the digestive discomfort. The smoked gouda can be replaced with lactose-free smoked provolone for a similar smoky depth.

Protein Boost

Add ½ cup cooked white beans or chickpeas to the soup for extra protein. They blend seamlessly into the creamy base and add a subtle earthiness. For a meaty option, stir in shredded rotisserie chicken or crumbled turkey sausage at the end.

Frequently asked questions