cheese burger soup crock pot
Cheese Soup

Cheese Soup Recipes: 5 of the Most Comforting

Do you like cheese soup? How about cheese and beer soup or even a recipe for cheddar broccoli soup? Perhaps not the healthiest option out there, there’s no doubt cheese soup recipes offer comforting, melty, gooey deliciousness in every spoonful.

Sometimes, especially when the weather is less than warm, a bowl of cheese soup is sure to put a smile (or even a ‘cheesy grin’ – sorry!) on your face.

Some cheese soups are very simple – think of Swiss cheese fondue but with a thinner consistency. Others might have chunks of meat or veggies in there.

The great thing about such recipes is how versatile they are. You can try different types of cheese or mix and match similar cheeses for more depth of flavor.

What Kind of Cheese to Use

One of my favorites has to be sharp (vintage) cheddar, since it’s salty and zippy and will stand up to any type of soup base.

Medium cheddar is a little milder and can add a sunny burst of color to the dish. Pepper jack is another tempting option. Not only is it delicious but it melts beautifully too.

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Cheddar Broccoli Soup

If you’re fond of Panera Bread cheddar broccoli soup, this recipe for broccoli cheese soup should appeal to your palate.

The combination of broccoli and cheese is perfect and you get not only nutrients from the broccoli but also the rich, indulgent cheese component.

Since cheese is the main ingredient I strongly recommend you grate your own, since it is so much better than the ready-shredded type you can get from the store.

  • Author: Victoria Haneveer
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup

Ingredients

Scale
  • 5 tablespoons unsalted butter
  • 1 finely diced small sweet yellow onion
  • 2 cups (500ml) chicken stock or bouillon
  • 2 cups Half & Half
  • 1 peeled, minced garlic clove
  • 2 handfuls chopped broccoli florets
  • ¼ cup (35g) all-purpose flour
  • 2 peeled, very thinly sliced carrots
  • 8 ounces (225g) extra-sharp cheddar
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper

Optional Ingredients

  • ½ teaspoon mustard powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper

Instructions

  1. Melt a tablespoon of butter in a pan then sauté the onion in there for about 4 minutes or until translucent, stirring occasionally.
  2. Add the garlic and cook for 30 seconds then take the pan off the heat.
  3. Put 4 tablespoons of butter in a big, heavy pan with the flour and make a roux. This means cook it for about 4 minutes, whisking all the time until thick.
  4. Whisk in the stock and then the cream.
  5. Simmer the recipe for cheddar broccoli soup for 20 minutes or until a bit thicker, stirring occasionally.
  6. Add the carrots, broccoli and the onion and garlic mixture.
  7. Also add the salt and pepper and any of the optional spices you want.
  8. Simmer for another 20 minutes or until thick, stirring sometimes.
  9. Add most of the cheese and stir until melted.
  10. Divide the soup between serving dishes and garnish with the remaining cheddar.

Notes

  • Sub vegetable stock for the chicken stock if you want a vegetarian cheddar broccoli soup.
  • Use milk instead of cream if you prefer (the soup will be thinner but still good).
  • Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat it in the microwave.

Keywords: recipe for cheddar broccoli soup, broccoli cheese soup, cheese and broccoli soup

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Beer Cheese Soup

Those who know me also know I’m not a beer fan. At all! However, there are 2 exceptions to this rule. First of all I’ve discovered I don’t mind Michelob Ultra. Second, I really like beer in cheese soup. There’s also a third exception to my no beer rule, which is this: I love a good beer batter on fried fish!

  • Author: Victoria Haneveer
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Soup

Ingredients

Scale
  • ½ pound (225g) chopped bacon
  • 1 minced jalapeño
  • 1 minced small onion
  • 1 minced red bell pepper
  • 1 tablespoon chopped fresh thyme
  • ¼ cup (35g) all-purpose flour
  • 1½ cups (375ml) pilsner or light beer
  • 4 tablespoons butter
  • 1 cup (250ml) heavy cream
  • 1 cups (500ml) chicken stock or bouillon
  • 10 ounces (285g) shredded cheddar
  • 2 ounces (55g) shredded pepper jack
  • Salt and black pepper, to taste

Optional Ingredients

  • Flat leaf parsley
  • Chives

Instructions

  1. Fry the bacon until crisp then drain on paper towels.
  2. Discard all but about 2 tablespoons of the bacon grease in the pan.
  3. Add the bell pepper, onion, thyme, and jalapeño and cook for 5 minutes.
  4. Stir in the butter.
  5. Sprinkle over the flour and stir well, then pour in the beer.
  6. Keep cooking, stirring all the time, until the mixture is thick.
  7. Add the chicken stock and cream and keep simmering gently.
  8. Add the cheese and stir until melted, then add salt and black pepper to taste.
  9. Garnish with parsley or chives, if liked, or with more crumbled bacon.

Notes

  • Use a light-colored beer to make this soup, perhaps a pilsner.
  • As for the jalapeño, use less or omit it if you don’t want much or any spice.
  • You can use 2 kinds of cheddar (perhaps extra-sharp and medium) instead of one if you prefer

Keywords: beer cheese soup, cheese soup with beer

cheese soup recipesGolden Potato and Cheese Soup

This tasty soup recipe is going to blow you away. If it is cold outside and you need some comfort food, choose this recipe and you won’t regret it.

The nutrition it offers is great but what will get you first is the aroma and flavor, because this one is special.

Perhaps it will be your first potato and cheese soup, or at least the first one you make at home.

Not only is this a good potato soup but it also contains plenty of cheese which makes it thick, rich and an appealing color too.

If you are not really a soup fan because it never seems to fill you up and you get hungry a couple hours after finishing a bowl, you have not tried the right soup recipes.

Give this filling potato and cheese soup a try and you will see what I mean, because not only is it simple to put together but it is sure to leave you feeling completely satisfied.

What You Need

To make it, you will need potato, onion, cheese, milk, bouillon, celery, ham, and some parsley, plus some flour to thicken it up. This is a really versatile recipe and you might wish to throw in some other veggies like peas, green beans or carrots.

Chopped bell peppers would add more color as well as some extra vitamins so if you have them feel free to add them into the soup.

When I make this the family loves it and there is never any soup left in the pot. I have lots of soup recipes but this is one I make often because everyone adores it.

It’s old-fashioned, wholesome, and the combination of satisfying potatoes and creamy, tasty cheese is oh so amazing. Soup is good for your family and this one will keep them warm and happy until their next meal.

This bright yellow soup is sunny yellow and instantly appealing. Boasting potatoes and cheese, as well as other ingredients, a bowl of this is sure to put a smile on anyone’s face.

The flavor is great and this can be your go-to recipe for the cooler months when you want something not only tasty and hearty but also warming, something that will take the initial chill off and make you feel good.

Perhaps you are under the weather and craving comfort food, in which case this cheesy potato soup makes a wonderful choice, and it is simple to prepare.

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Cheesy Potato Soup

This hearty potato soup is ideal for warming you during the winter months. The whole family will go crazy for the lovely potato and American cheese flavors it boasts. So if you’re torn between making potato soup and cheese soup, why not unite those two ideas and make this bowl of deliciousness!

  • Author: Victoria Haneveer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Category: Soup

Ingredients

Scale
  • Small handful chopped celery
  • 1 chicken bouillon cube
  • 1 cup (250ml) water
  • 1½ cups shredded cheddar or American cheese
  • 2 teaspoons all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon dried parsley
  • 1 pinch ground black pepper
  • 3 handfuls peeled, cubed potatoes
  • Small handful chopped onion
  • 1 handful chopped cooked ham or cooked ground beef
  • 1½ cups (375ml) milk

Instructions

  1. Put the potatoes, chicken bouillon, water, onion, celery, and parsley flakes in a pot.
  2. Add salt and pepper and simmer until the vegetables are tender.
  3. Combine the flour with the milk, then add this to the soup and cook until thick.
  4. Stir in the cheese and either ham or ground beef and simmer until the cheese is melted.
  5. Serve right away.

Keywords: cheesy potato soup, potato soup with cheese, cheese soup with potatoes

White Cheddar Soup with Garlic

This is a delicious soup, especially if you are a cheese fan. The soup is made with light-colored ingredients for a white finish, and then it’s served garnished with chopped chives, although you can swap those for parsley or even popped popcorn if you prefer.

This soup is thick and creamy, and it includes beer to complement the cheese taste, as well as mustard for a piquant accent. If you are serving this to kids or you prefer not to use beer, just omit it and add some extra broth instead.

This soup is wonderful on a chilly evening and makes great comfort food. Actually most cheesy, creamy dishes can be called ‘comfort food’ but this one certainly fits the bill. Sure to put a smile on your face and leave your belly happy and full, this creamy soup is also easy to make.

Quick to Cook

The cooking time is relatively short and because most of the ingredients do not need to be cooked, just keep adding the ingredients in the right order, stirring, until the soup has thickened. You can see when it’s done because the texture will be gloopy and rich.

Use a sharp cheddar cheese for the best results and ensure you get a white cheddar not an orange cheddar, so the soup will be white. For the same reason, use white pepper instead of black pepper. Black pepper is better in most recipes but unless you want to see lots of little black specks in the soup use white pepper instead.

This soup is all about the cheese. As you can see from the photo, the soup comes out off-white in color, which means the chives on top will stand out and make an attractive garnish. Cheese soup is thick and rich, and choosing a sharp white cheddar is ideal for this recipe.

Beer and mustard add flavor accents to the dish while Worcestershire sauce and onion round out the flavor. This is a complete meal in its own right, made even better by serving crusty bread on the side. A glass of medium-dry white wine would be beautiful with this.

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Creamy White Cheese Soup

Sharp cheddar cheese is showcased in this creamy, delicious soup. Add some mustard for a piquant tang, cream for a luxurious finish and garnish with fragrant chives.

  • Author: Victoria Haneveer
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup

Ingredients

Scale
  • 1 pound (450g) shredded sharp white cheddar
  • 1/8 teaspoon white pepper
  • 1 cup (250ml) light colored beer
  • ½ cup (70g) all-purpose flour
  • 1/3 cup (5½ tablespoons) butter
  • 3 cups (750ml) chicken broth
  • ½ teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 minced garlic clove
  • 1 tablespoon grated onion
  • 1½ cups (375ml) Half & Half
  • ½ teaspoon mustard powder
  • Chopped chives, for garnish

Instructions

  1. Melt the butter in a pot.
  2. Stir in the flour and cook for a minute, stirring constantly, until smooth and bubbly.
  3. Stir in the salt, pepper, mustard, garlic, onion, and Worcestershire sauce.
  4. Now mix in the Half & Half, beer and chicken broth and cook until thick.
  5. Stir in the cheddar but don’t let the soup reach a boil.
  6. Once the cheese has melted, serve garnished with fresh chives.

Keywords: white cheese soup

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Cheese Burger Soup Crock Pot

This is such a delicious and rich soup. Potatoes pair up with beef, bacon and of course lashings of cheese!

  • Author: Victoria Haneveer
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 8
  • Category: Soup

Instructions

  • 4 peeled, chopped small russet potatoes
  • 1 chopped small yellow onion
  • 1 cup (90g) shredded carrots
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups (750ml) chicken broth
  • 1 pound (450g) ground beef (beef mince)
  • 8 chopped, cooked bacon slices
  • 3 tablespoons butter
  • ¼ cup (35g) all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 generous handfuls shredded cheddar or pepper jack cheese
  • 1 chopped green onion (spring onion), for garnish

Notes

  1. Put the potatoes, carrots, onions, parsley and basil in a crockpot and pour over the chicken broth.
  2. Cover and cook on high for 3 hours or low for 7 hours, or until the potatoes are done.
  3. Cook and crumble the beef in a skillet and discard the grease.
  4. Add this to the crockpot along with the bacon and cook for another hour.
  5. Add the butter to the skillet and then whisk in the flour and cook for a minute or until golden and bubbling.
  6. Whisk in the milk and season to taste.
  7. Add this to the crockpot along with the cheese.
  8. Cover and cook for 20 minutes.

Keywords: cheese burger soup crock pot, cheeseburger soup