1,936 cheese soup recipes

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Moussaka soup with browned eggplant, cubed lamb, tomatoes, and peas in a rich lamb stock with oregano. All the flavors of Greek moussaka in a quick 30-minute bowl.

Hearty minestrone: vegetable soup with leeks, potatoes, white beans, zucchini, orzo pasta, and spinach in chicken broth. Lighter weeknight take on the Italian classic in 30 minutes.

Minestrina di riso e spinaci is an Italian rice and spinach soup with Arborio rice, garlic, onion, and Parmigiano-Reggiano. A light, brothy Italian soup where the rice adds body without heaviness.

Chunky chicken soup loaded with green chilies, cauliflower, and kidney beans in a rich melted cheddar broth. Warm, cheesy comfort in 40 minutes.

Hearty reuben soup with corned beef brisket, sauerkraut, red cabbage, and dark beer, finished with melty swiss cheese and pumpernickel croutons. Every bite of a classic deli reuben in a bowl.

Slow cooker minestrone hamburger soup loaded with ground beef, potatoes, cabbage, carrots, and tomatoes. Dump everything in the Crock-Pot and let it simmer all day.

A slow-simmered minestrone built on beef bone and ham hock broth with kidney beans, broken lasagna noodles, cabbage, and crumbled blue cheese. Rich, meaty, and deeply satisfying.

Hearty meatless chili with lentils, chickpeas, kidney beans, and tomatoes seasoned with cumin and chili powder. A high-fiber, protein-packed vegetarian one-pot meal.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

A from-scratch turkey chowder simmered from the carcass with carrots, celery, potatoes, and diced turkey, served with a caramelized cranberry compote and sour cream. The most elegant way to use your Thanksgiving leftovers.

A rustic, slow-simmered vegetable soup packed with navy beans, zucchini, carrots, turnips, and tomatoes, finished with fresh basil and Parmesan. Feeds a crowd with just 10 minutes of prep.