1,971 cheese soup recipes

Microwave French onion soup uses sweet Vidalia onions, brown sugar, and condensed beef broth to deliver classic French onion flavor in 15 minutes flat. Topped with melty Jarlsberg-crowned French bread for a one-pot bistro-style soup.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

Pork minestrone soup with cannellini beans, sweet potato, regular potato, and Italian-herb tomatoes in beef broth. A hearty 30-minute one-pot soup topped with Parmesan.

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Creamy spinach and cheese soup with thin noodles, cheddar, and Swiss cheese in a milk-based chicken broth. A hearty 40-minute weeknight soup that tastes like a spinach casserole in a bowl.

Classic onion soup with red onions, bourbon, and beef broth topped with toasted French bread and broiled Swiss cheese. A smoky, rich twist on French onion soup.

Flavors of Stilton cheese, garlic and sage flavor this unique version of a classic rich creamy soup.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

A hearty beef chili soup enriched with melted Jarlsberg cheese, kidney beans, tomatoes, and bell peppers. Served with garlic-chili butter crispbreads topped with more melted Jarlsberg.

A rustic Italian cauliflower soup simmered in beef broth with plenty of garlic, red pepper flakes, and fresh parsley. Ladle it into bowls and shower with freshly grated Romano cheese. Simple, bold, and soul-warming.

Just enough spiciness without over powering my palate, and the soup was very tasty.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.