1,971 cheese soup recipes

Shortcut fettuccine with a creamy Parmesan sauce made from cream of mushroom soup, milk, and butter. A five-ingredient pantry dinner ready in 15 minutes flat.

Creamy potato soup with smoked sausage, cheddar cheese spread, and cream of celery soup. A hearty one-pot comfort bowl that gets better the longer it simmers.

Microwave tomato soup made from canned condensed tomato soup, finished with grated Parmesan. Ready in 8 minutes for a tureen or 3 minutes per mug, the easiest hot lunch in the recipe box.

Our kids can't get enough of this easy broccoli casserole recipe.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Soft yeast rolls made with hot roll mix, cream of onion soup, Parmesan cheese, and dried dill. A shortcut bread recipe that yields 16 savory rolls with rich onion flavor baked right in.

Chicken mac and cheese casserole. Crusty, cheese topped, satisfying bubbly perfection.

French onion soup scaled for catering with slow-cooked onions in beef stock topped with toasted bread and Parmesan. A large-batch recipe built for feeding a crowd.

An easy and flavorful weeknight meal is all in one dish.

Three-ingredient cheeseburger mac made with canned hamburger soup, elbow macaroni, and grated cheddar. A no-fuss weeknight dinner the whole family will devour in minutes.

A hearty vegetarian broccoli rice casserole with brown rice, two cream soups, melty American cheese, and tender broccoli florets. The Sunday dinner casserole made meat-free without the fuss.

Adding fresh goat cheese to your favorite tomoato soup adds a great flavor of creamy zing! You are going to love it!

Large, gooey and cheesy pot of chicken, rice and broccoli. Classic American comfort food that my family loves.

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

That was the lunch we made yesterday, and we made a few changes (see the linked recipe below). We used cheddar instead of velveeta cheese, fresh broccoli, and omitted the butter. An easy-one-dish meal and quite tasty.