Cheesy Soup Recipes

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CREAMY CHEDDAR CHEESE SOUP

This creamy cheese soup is delicious on a cold winter day!

Provided by Maureen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 6

Number Of Ingredients 6



Creamy Cheddar Cheese Soup image

Steps:

  • In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  • Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  • In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  • With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

CHEESY SOUP

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 10



Cheesy Soup image

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to the saucepan. Add half-and-half and bring to simmer. (Can be prepared 1 day ahead, covered and refrigerated. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls and garnish with tarragon.

2 tablespoons unsalted butter
1 medium leek, green parts only, chopped
4 cups chicken stock, or canned low-sodium broth
1 medium potato, peeled and diced
2 cups half-and-half
3/4 cup freshly grated provolone
3/4 cup freshly grated Parmesan
3/4 cup freshly grated mozzarella
3/4 cup freshly grated Cheddar
Freshly chopped tarragon leaves, for garnish

CHEESY CAULIFLOWER SOUP

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 13



Cheesy Cauliflower Soup image

Steps:

  • In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
  • Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
  • Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
  • In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
  • Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
  • Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

4 thin slices bacon, cut into small bits
1 white onion, finely diced
1 head cauliflower, broken into small florets
1/2 teaspoon Cajun spice, or more to taste
Kosher salt and freshly ground black pepper
8 cups (2 quarts) low-sodium chicken broth
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half
3 cups grated Monterey Jack cheese, plus more for serving
1/4 cup sour cream
2 tablespoons minced fresh parsley, plus more for serving

BEST CHEESY POTATO SOUP EVER!

I had a difficult time getting this recipe. I got this recipe from my great aunt. I have it memorized so I would never forget it. This is a one of a kind recipe and so delicious. One bowl of this soup will fill you up!

Provided by cori 3

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Best Cheesy Potato Soup Ever! image

Steps:

  • In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
  • Add potatoes and chicken broth.
  • Cover and simmer until potatoes are tender, about 12 minutes.
  • In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
  • Stir in milk and seasonings.
  • Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.

2 tablespoons butter or 2 tablespoons margarine
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
1 1/2 teaspoons salt
1 dash paprika (optional)
2 cups shredded cheddar cheese

CHEESY HAM AND POTATO SOUP

Comfort soup at its finest! I usually make this to use up leftover ham. This is easy to adapt with other ingredients. I don't put celery in mine. I have added garlic sometimes as well.

Provided by SweetsLady

Categories     Ham

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13



Cheesy Ham and Potato Soup image

Steps:

  • Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
  • Then cook over medium heat until potatoes are tender.
  • Stir in the chicken bouillon, salt (if using), and pepper.
  • In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
  • Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
  • Add in cheese and stir until melted.
  • Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1 cup chopped carrot
1 -2 cup ham, diced and cooked
3 1/4 cups chicken broth or 3 1/4 cups ham stock
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded

CHEESY VEGETABLE SOUP

This Cheesy Vegetable Soup tastes like it took hours to prepare, but in fact it's as easy as it is cheesy (and that's very!).

Provided by My Food and Family

Categories     Meal Recipes

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 4



Cheesy Vegetable Soup image

Steps:

  • Cook onions in large saucepan sprayed with cooking spray on medium heat 7 min. or until crisp-tender, stirring occasionally. Stir in broth. Bring to boil. Add vegetables; stir. Simmer on medium-low heat 10 min. or until vegetables are tender.
  • Mash vegetables with potato masher until desired consistency.
  • Add VELVEETA; cook 2 min. or until VELVEETA is completely melted and mixture is well blended.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 580 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 5 g

1 onion, chopped
4 cups fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (broccoli, carrot, cauliflower blend)
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes

CHEESY CAULIFLOWER SOUP

A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!

Provided by CindiU

Time 1h45m

Yield 8

Number Of Ingredients 14



Cheesy Cauliflower Soup image

Steps:

  • Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
  • Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
  • Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g

4 tablespoons salted butter
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
3 tablespoons minced fresh parsley
8 cups chicken broth
1 large head cauliflower, cored and cut into small florets
1 tablespoon chopped fresh thyme
2 cups 2% milk
½ cup half-and-half
¼ cup sour cream
1 ½ cups shredded Cheddar cheese
salt and ground black pepper to taste

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