362 cheese soup recipes

Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.

Ukha, a traditional Russian clear salmon soup with a layered fish stock clarified to golden perfection. Poached salmon fillets, potatoes, and carrots in a sparkling broth garnished with lemon.

A simple and scrumptious dish that is easy to make and will have your family enjoying every spoonful.

Hearty cheese vegetable chowder loaded with cabbage, peas, carrots, and creamed corn in a sharp cheddar broth. One pot, 30 minutes, and thick enough to stand a spoon in.

Creamy shrimp enchilada soup thickened with blended tortilla chips, loaded with green chilies, sour cream, and cilantro. Topped with melted cheddar and mozzarella.

Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.

Canned refried beans transform into a velvety smooth soup with chicken broth, green chilies, and cilantro, topped with melted cheese and sour cream for a quick Mexican-inspired meal ready in 20 minutes.

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

A hearty beef chili soup enriched with melted Jarlsberg cheese, kidney beans, tomatoes, and bell peppers. Served with garlic-chili butter crispbreads topped with more melted Jarlsberg.

Potato soup with green chilies, tomatoes, zucchini, and Monterey Jack cheese stirred in at the end. A chunky, Southwestern-style soup in chicken broth.

Creamy salmon chowder with tender potatoes, herbs, and melted Monterey Jack. This comforting soup balances flaky canned salmon with aromatic thyme and dill in a velvety roux-thickened broth.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Mexican-style beef stew with zucchini, corn, green chiles, and melted cheddar stirred in at the end. A quick Southwestern skillet stew with cumin, oregano, and fresh cilantro.

Thick, creamy cheesy chicken chowder packed with tender potatoes, carrots, and celery in a rich cheddar-laced broth. This from-scratch soup warms you from the inside out on chilly evenings.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.