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Cheese soup recipes - 10 recipes

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Top rated Cheese soup recipes

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Comfort food of the top level

  • 2 cups boiling water
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 chicken bouillon cube
  • (I actually just just homemade chicken stock)
  • 2 cups chopped potatoes
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups whole milk (or 1 cup milk and 1 cup half and half
  • 8 oz sharp cheddar cheese
  • 1 cup chopped ham or bacon (optional)
4.7/5 (24 Votes)

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Cream and shredded Cheddar cheese make this broccoli cheese soup a perfect supper for a weeknight

  • 4 tablespoons butter, room temperature
  • 1 1/2 pounds fresh broccoli
  • 1 large onion, chopped
  • 1 carrot, sliced
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1/2 cup cream, or 1 cup of milk
  • 1 cup shredded cheddar cheese
4.6/5 (28 Votes)

By

Heat oil in a large stock pot

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 8 tablespoons flour
  • 1 cup Irish stout
  • 2 cups ham pieces
  • 4 cups diced golden potatoes (peeled or unpeeled)
  • 5 cups ham stock
  • 5 tablespoons butter
  • 1 cup milk
  • 2 cups shredded sharp cheese (like Dubliner)
4.6/5 (14 Votes)

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Video on how to make this at

  • 1 stick unsalted butter
  • 1 onion, chopped
  • 1 tablespoon garlic, minced
  • 3 cups frozen chopped broccoli, thawed and drained
  • 4 cups chicken broth
  • 2 cups 2% milk
  • 1 brick Velveeta cheese, cubed
  • 2/3 cornstarch
  • 2 tsp pepper
  • salt to taste
4.4/5 (12 Votes)

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Cheese Soup. Need we say more? Thick, creamy and cheesy

  • 1 1/2 quarts water
  • 1/2 pound celery, finely diced, about 4 to 5 stalks
  • 1 ounce onion, finely diced, about 1/4 cup
  • 6 ounces carrots, shredded, about 2 to 3
  • 2 ounces chicken base, low-salt preferred
  • 2 sticks margarine or butter, melted
  • 1 to 2 cups flour (see Note)
  • 1 (16 ounce) jar Cheez Whiz
  • 4 ounces grated cheese (2 ounces Swiss and 2 ounces Cheddar, or 4 ounces of either one)
  • 3 cups milk or more, if necessary, to achieve proper consistency
4.1/5 (29 Votes)

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This recipe calls for canned chicken but fresh cooked chicken can easily be substituted

  • 1 cup carrots, shredded
  • 1/4 cup green onion, sliced
  • 3 Tablespoons butter or margarine
  • 1/4 all-purpose flour
  • 2 cups milk
  • 1 (10-3/4 oz.) can chicken broth
  • 1 (12.5 oz.) can Kirkland Signature Chunk Breast of Chicken
  • 1 cup cheddar cheese, shredded
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon black pepper
4/5 (33 Votes)

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In a deep pot over medium heat, melt the butter

  • 4 Tbsp. unsalted butter
  • 1/2 cup celery, chopped
  • 1/3 cup carrot, finely chopped
  • 1 cup white onion, chopped
  • 1 Tbsp. garlic, chopped
  • 1 Tbsp. jalapeno, chopped (remove seeds)
  • 1/4 cup all-purpose flour
  • 1 cup of light beer (a light lager is preferable)
  • 1 cup chicken stock
  • 1 bay leaf
  • 1/2 Tbsp. black peppercorns, whole
  • 1/2 Tbsp. caraway seeds (toasted if possible)
  • small handful of fresh thyme sprigs
  • 1/2 cup milk, room temperature
  • 1/2 cup half and half, room temperature
  • 2 1/2 cups of white cheddar cheese, shredded (adjust this to your liking!)
  • salt and pepper to taste
  • 2 (large) or 4 (small) bread bowls
  • chives and chopped bacon, for garnish
3.7/5 (3 Votes)

By

CenterCut Cook, Jason’s Deli Copycat Recipe ~ I made some changes due to personal taste

  • 1/2 stick butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 cups low sodium chicken broth or stock
  • 1 cup half & half
  • 2 heads broccoli, florets roughly chopped & stalks discarded
  • 1 cup milk
  • 1/3 cup cornstarch
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp dried thyme
  • 1/2 tsp sea salt
  • 8 oz. Velveeta cheese, cubed
  • 1 1/2 to 2 cups sharp shredded cheese, plus additional for garnish
3.8/5 (6 Votes)

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1. Melt the butter in a soup pot

  • 4 Tbsp sweet butter
  • 2 cups yellow onion, finely chopped
  • 2 cups peeled and chopped carrots
  • 6 parsley sprigs
  • 5 cups chicken stock
  • 2 large potatoes, about 1 1/2 pounds, peeled and cubed (3 to 4 cups)
  • 1 cup chopped fresh dill
  • salt and freshly ground pepper, to taste
  • 2 to 3 cups grated good-quality Cheddar Cheese
4.3/5 (4 Votes)

By

Combine broth, onions, celery and carrots; bring to a boil, lower heat, cover and simmer until vegetables are just ...

  • 2 cups chicken broth
  • 2/3 cup chopped celery
  • 2/3 cup chopped onion
  • 2/3 cup diced or thinly sliced carrots
  • 2 cans condensed cream of chicken soup
  • 1 cup milk
  • 1 cup cubed Velveeta cheese
  • 1 cup diced chicken
0/5 (0 Votes)

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