You know the drill: Temperatures begin to drop, pumpkin flavored everything is everywhere you look and suddenly it’s *officially* fall. Once you’re done binging on pumpkinsoup, we highly recommend switching gears and indulging in something warm, creamy and cheesy (OBVI). Cue the cheese soup! It’s good with beer, bacon, veggies and, of course, served in a chewy bread bowl. Sit tight, friends, and get your stretchy pants ready, because you’re about to be hit with 12 of the best cheese soups out there.
2. The Best Broccoli Cheese Soup: Broccoli cheese soup is pretty much THE original cheese soup. Tons of cheddar and half and half will make this so creamy, you’ll be thankful for the crunchy broccoli. (via Averie Cooks)
3. Beer Cheese Soup: Beer and cheese is a classic combo we all need in our lives. This recipe calls for Fat Tire beer, but you can use virtually any variety. For even more deliciousness, dip your popcorn in it. (via Garnish With Lemon)
5. Spicy Crab Bisque for Two: We had to have a bisque on this list because it includes another one of our favorites: crab! And spicy crab at that. Whip this up in no time for your next let’s-stay-in date night. (via Dine and Dish)
7. Crock Pot Cheeseburger Soup: When you’re craving a cheeseburger but it’s fall and your grill is out of commission, THIS is what you make. Bonus: If you’re missing the bun, toast slices of your fave baguette and use it to dip into your soup for an added bite. (via Life in the Lofthouse)
8. Ham and White Cheddar Beer Cheese Soup: It’s no secret that beer and cheese go together like chocolate and peanut butter, but when you top it off with ham, bacon and green onion — well, that’s just magical. This soup will be your new go-to dish. (via With Salt and Wit)
9. The Perfect French Onion Soup: French onion soup cannot be ignored on this list of best cheese soups. To get to the broth, you have to find your way through a super gooey layer of Gruyere cheese — ’nuff said. (via The Garlic Diaries)
10. Irish Beer Cheese Soup: What makes a beer cheese soup Irish, you ask? The two main ingredients. Harp beer and Kerrygold cheese give this soup its distinctive twang. (via A Spicy Perspective)
12. Slow Cooker Jalapeño Cheddar Cheese Soup: You’re going to need a tall glass of milk with this bowl of cheddar, because it’s a spicy one. Not only do the jalapeños add a nice kick, but the cayenne pepper gives this soup a double dose of flavor. (via Well Plated)
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- Delicious Slow Cooker French Onion Soup Recipe - Brit + Co ›
Chloe Gibson
Chloe loves watching Sex and the City reruns and eating. If she's not mixing something up in the kitchen, she's probably day dreaming about her next home renovation project. Along with TV and food, she loves trying fitness crazes to see if they're really worth the effort. Chloe lives and breathes lifestyle writing, but always makes time to post beautiful pictures of her cat, Susan, on Instagram.
FAQs
The best cheese for a soup generally has a meltability and smooth texture, like Gruyère, fontina, Monterey Jack. When you add the cheese to the soup, you want to make sure it's in a form that melts well, like shredded or chopped into pieces.
How to mix cheese into soup? ›
Also, I add my cheese a little bit at a time. This keeps the cold pile of cheese from lowering the temperature of your soup. Add a little at a time, then stir until it's melted in, then add a little more. Adding it all at once can make it coagulate.
How to prevent cheese from clumping in soup? ›
Are You Adding Your Cheese All at Once? If you are, stop. Don't do it! Adding the sauce slowly, bit-by-bit, as you stir the liquid and pasta in your pot will make the cheese melt evenly and avoid clumping.
How to avoid cheese curdling in soup? ›
Yes, adding a small amount of flour or cornstarch to the soup before adding the cheese can help stabilize the mixture and prevent curdling. Mix the flour or cornstarch with a bit of cold water before adding it to the soup.
How can I thicken my cheese soup? ›
Add Flour Or Cornstarch
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
What two types of cheese are best for cooking? ›
For most dishes a softer, Cheddar, creamy Lancashire, or Gruyère-style are almost perfect for cooking, having the strength of flavour and a structure (moisture/acidity/calcium) that means they melt extremely well. A bit of age to the cheese will help, as it gives a sharper flavour which will come through in the dish.
What is the best melty cheese for soup? ›
Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.
Can I use pre-shredded cheese in soup? ›
Grate the cheese yourself.
Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.
How do you add cheese to soup without curdling it? ›
If you are adding cheese to hot liquid, it can become stringy or seizes. If you are adding any cheese to hot liquid, my best tip is to use the finest shreds you can and let the cheese come to room temperature and take the soup off any heat when you stir in the cheese.
Why won't my cheddar cheese melt in soup? ›
Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.
There's one type of cheese that no amount of tweaking will melt: Acid-set cheeses, like fresh goat cheese, quick farmers cheese, paneer, queso fresco, and ricotta, just can't do it.
What ingredient keeps cheese from clumping? ›
Use cellulose or potato starch
Cellulose comes from trees, but it's exactly the same as the cellulose in vegetables. Many manufacturers of shredded cheese coat them with cellulose or potato starch because the coating repels moisture so the cheese won't get sticky and clump together.
When to add sour cream to soup? ›
Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.
How do you make creamy soup without curdling? ›
Stabilize with a Starch
Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.
When to add cream to soup? ›
If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.
What cheddar cheese melts well in soup? ›
Young cheddar will melt smoothly, while aged cheddar can become oily and grainy with heat. Save those two-year-aged options for a cheese platter.
What cheese can I use instead of gruyère in French onion soup? ›
Other Swiss types of cheese like Raclette cheese or Appenzeller Cheese or Dutch cheeses like Edam cheese or Gouda or Jarlsberg cheese from Norway or American Swiss cheese can all be substituted.
What is cheese soup made of? ›
Milk and/or broth such as chicken broth or stock are used to form the liquid basis for cheese soup. Additional ingredients can include half and half, beer, bread crumbs, butter, eggs, onion, onion juice, garlic, vegetables such as broccoli, cauliflower, carrot and celery, spices and seasonings.
