Proven recipes for cheese soups 6 times different. All delicious, creamy and hearty!

Are you hungry but short on time?

Would you like to warm up and enjoy yourself at the same time?

Recipes for soups with cheese are an excellent solution.

Cheddar, niva or ermine are most often used for their preparation.

But you can also reach for any other cheese from your fridge.

Get inspiration for a tasty and hearty dish not only for the winter months!

Quick cheese soup with potatoes

A nutritious soup that will warm you up, fill you up and give you the energy you need.

Ingredients:

• 1 and 1/2 cups of grated hard cheese, such as Gouda or Cheddar
• 3-4 potatoes
• 1/2 cup chopped onion
• 2 cloves of garlic
• 3 cups chicken or vegetable broth
• 1 cup of milk
• 1 Tbsp butter
• bacon and chives for garnish (optional)
• salt pepper

Method:

1. Melt the butter in a saucepan, add the chopped onion and sauté for approximately 3 minutes.
2. Add the crushed garlic and sauté for another 2 minutes.
3. Then add the peeled and cubed potatoes and stock to the pot.
4. Bring the mixture to a boil and cook for approximately 12-15 minutes until the vegetables are tender.
5. Then mix the mixture using a stick mixer or a robot until smooth.
6. Add milk and season with salt and pepper.
7. Then add grated hard cheese to the soup in smaller portions while constantly rinsing.
8. Stir until the cheese melts.

Serve garnished with grated cheese and possibly also with fried bacon and chives.

A delicious soup made from niva and spinach

Mold cheeses have a much more pronounced taste than classic ones. In addition to niva, gorgonzola or ermine can also be used to prepare this dish.

Ingredients:

• 200 g of Niva cheese
• 300 g frozen chopped spinach
• 300 g bacon (optional)
• 6 tablespoons of butter
• 2 cups finely chopped onion
• 12 cups chicken stock
• 4 cups of milk
• 1 cup of whipped cream
• 1 cup plain flour
• salt pepper

Method:

1. Melt the butter in a large saucepan and lightly glaze the finely chopped onion.
2. Add the flour and mix well.
3. Pour in the stock and bring to a boil.
4. Stir the mixture all the time to avoid lumps from the flour.
5. Add milk and cook for another 5 minutes.
6. Then add the niva pieces and mix the mixture thoroughly until the niva dissolves.
7. Then add the spinach and cook, stirring constantly, for approximately 3 minutes.
8. Finally, add the whipped cream, bring to a boil and mix everything.
9. Season with salt and pepper.
10. Transfer the slightly cooled mixture to a food processor and blend until smooth.

You can add slices of bacon cut into small pieces to the soup prepared in this way before serving.

Creamy garlic soup with cheese

You can make croutons not only from sourdough bread, but also from other pastries. You can make their taste special by adding various spices and herbs.

Ingredients:

Soup

• 150 g of hard cheese, for example cheddar, edam or gouda
• 400 g of cauliflower florets
• 1 potato
• 1 onion
• 1 stalk of celery
• 1 clove of garlic
• 400 ml of milk
• 400 ml of vegetable broth
• 30 g of butter
• 1 tbsp olive oil
• 1 teaspoon Dijon mustard
• Bay leaf
• salt pepper

Croutons

• 50 g of cheddar
• a few slices of sourdough bread
• 2 tablespoons of olive oil
• half a teaspoon of dried minced garlic
• 1 tbsp chopped chives
• salt pepper

Method:

1. Place the finely chopped onion, celery and pressed garlic in the pot in which you melted the butter and olive oil.
2. Sauté the vegetables until soft, approximately 7-8 minutes.
3. Add a little salt and pepper and mix.
4. Then add the cauliflower florets cut into pieces, the potato and the bay leaf.
5. Cover everything with milk and broth.
6. Cover the pot with a lid and bring to a boil.
7. Cook for approximately 30 minutes, stirring occasionally.
8. In the meantime, prepare the cheese croutons.
9. Preheat the oven to 180°C.
10. On a baking sheet with baking paper, put the bread slices, cut into pieces, sprinkled with garlic, salt and pepper.
11. Drizzle everything with olive oil, mix and put in the oven for about 7 minutes.
12. Turn the croutons halfway through the oven to brown on both sides.
13. Remove the bay leaf from the mixture and use a hand mixer to blend the mixture until smooth.
14. Add the finely grated cheese, mustard, salt and pepper and mix well to dissolve the cheese in the soup.
15. Just before serving, sprinkle the prepared croutons on the baking sheet with grated cheddar and place the baking sheet in the oven for another 2 minutes to melt the cheese.

This cheese soup is served with hot croutons sprinkled with fresh chives.

Soft cheese-broccoli cream

Do you like creamy soups? In that case, be sure to try this delicious and silky smooth cheese and broccoli mixture.

Ingredients:

• 2 cups of hard cheese, such as cheddar, gouda, or emmental
• 300 g of broccoli
• 1 onion
• 2 carrots
• 1/4 cup butter
• 1/4 cup plain flour
• 2 cups chicken broth
• 2 cups cream or whipping cream
• dried minced garlic
• sweet pepper
• salt pepper

Method:

1. Melt one tablespoon of butter in a saucepan and glaze the chopped onion on it for 2-3 minutes.
2. Add the rest of the butter to the mixture and after it has melted, gradually add the flour.
3. Cook for about 1-2 minutes, stirring constantly.
4. Add chicken stock and cream.
5. Bring to a boil, stirring constantly, then add the chopped broccoli florets and carrot pieces to the mixture.
6. Add all the spices and mix.
7. Then cook on low heat for another 10-15 minutes until the vegetables are soft and the mixture is creamy.
8. If the soup has thickened too much, add a little more stock or cream.
9. Then blend the soup in a food processor or with a stick blender.
10. The last step is to add the grated hard cheese and stir it into the hot soup.

Cheese soup with broccoli tastes great with fresh bread.

Silky melted cheese soup

If you prefer milder flavors, processed cheese is the perfect choice. If you want to add a more intense flavor to the soup, add a little extra cheddar to it.

Ingredients:

• 500 g of melted cream cheese
• 1/4 cup butter
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1 cup chopped celery
• 1/4 cup plain flour
• 4 cups chicken broth
• 1 cup of whipped cream
• 1 cup grated cheddar (optional)
• 1 tbsp of cornstarch or solamyl
• sweet pepper
• dried parsley
• salt pepper

Method:

1. Melt the butter in a saucepan, add salt and pepper.
2. Then sauté chopped onion, carrot and celery in butter for 5 minutes.
3. After a smaller amount, also mix in the flour and cornstarch.
4. Cook for another 3 minutes, stirring constantly.
5. Gradually add chicken stock and whipped cream to the mixture and cook for 5 minutes, stirring constantly.
6. Reduce the heat and add cubed processed cheese, or grated cheddar, to the mixture.
7. Stir until the cheese melts.
8. Season the soup with spices and then beat it with a stick blender until smooth.
9. Then cook for approximately 15 more minutes.

Irresistible cheese soup with a little beer

A typical creamy soup that is eaten in Ireland on St. Patrick’s Day, i.e. March 17. But this soup originally comes from Germany. It is interesting in that, in addition to cheese, its important ingredient is also beer.

Ingredients:

• 300 g of hard cheese, for example cheddar or gouda
• 300 g of melted cream cheese
• 500 ml of beer
• 1000 ml of chicken stock
• 1 onion
• 2 cloves of garlic
• 1 Tbsp butter
• 2 tablespoons of cornstarch
• 2 tbsp Dijon mustard
• bacon and chives for garnish (optional)
• salt pepper

Method:

1. Saute finely chopped onion and pressed cloves of garlic in butter in a pot, sauté for approximately 3-5 minutes.
2. Then transfer the mixture to a food processor, add one cup of stock and blend.
3. Pour the onion mixture back into the pot and add the remaining broth and beer.
4. When the mixture starts to boil, add the grated hard cheese and cornstarch.
5. Mix everything thoroughly and then add the processed cheese cut into pieces and Dijon mustard to the pot as well.
6. Then, on a low flame, stir the mixture thoroughly so that all the cheese is completely melted.
7. Cook for approximately 10 minutes, stirring constantly.
8. Season with salt and pepper at the end.

Serve the soup in bread bowls sprinkled with fried pieces of bacon and chives.

What cheese to use for soup?

Cheese soup has the advantage that all types of cheese can be used for its preparation. If you don’t want to spend too much time mixing, use processed cheese or brynz. Cheeses such as cheddar, niva, gorgonzola or ermine are most often used for a more intense taste of the soup. But you can also use edam, gouda or emmental without problems. Grate hard cheeses before use to speed up their dissolution.

How to season and decorate the soup?

In terms of serving, cheese soup is most often served sprinkled with toasted croutons or with fried pieces of bacon and fresh chives. It is also very popular to serve it in a bread bowl, which you eat at the same time. Cheese soup served this way is a real gourmet experience.

The soup can be made only from cheese, but some vegetables, especially potatoes and broccoli, are often used to thicken it and intensify the taste. But you can also use spinach, zucchini or various root vegetables.