When the weather turns cool, I always think of warm bowls of soup. There’s something so comforting about a creamy, cheesy soup that just makes everything feel better.
Today, I’m sharing three of my favorite hearty cheese soups. These recipes are easy to make and perfect for a cozy meal. I hope you find a new favorite here!
Jump to Recipe:
Cozy Broccoli Cheese Soup
This classic soup is full of fresh broccoli and rich cheese. It’s a comforting meal that everyone loves.
Key Ingredients & Tips
- Fresh Broccoli: Use fresh florets for the best texture and bright green color. Frozen broccoli works too, just make sure to thaw it first.
- Sharp Cheddar: Choose a good quality sharp cheddar cheese for a really deep, cheesy flavor. Grate it yourself for the smoothest melt.
What You Need
- 2 cups fresh broccoli florets
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Start the Base
Melt butter in a large pot over medium heat. Stir in flour and cook for one minute, making a thick paste. Slowly whisk in the broth until smooth, then add the milk. Bring to a gentle simmer.
Step 2: Add Veggies & Cheese
Add broccoli florets to the pot and cook until tender, about 10-12 minutes. Reduce heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup is creamy. Season with salt and pepper.
📝 Final Note
This soup is wonderful with a crusty bread for dipping. Store any leftovers in an airtight container in the fridge for up to 3 days.
Creamy Cheddar Cauliflower Soup
This soup takes a simple vegetable and makes it special with a creamy cheese base. It’s a great way to enjoy cauliflower in a new way.
Key Ingredients & Tips
- Cauliflower Florets: Cut your cauliflower into even-sized florets so they cook at the same rate. This helps make sure the soup has a consistent texture.
- Onion & Garlic: Don’t skip these aromatic vegetables; they add a lot of background flavor that makes the soup taste richer. Cook them until soft before adding liquids.
What You Need
- 1 head cauliflower, cut into florets
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Cook Aromatics and Cauliflower
In a large pot, melt butter over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for another minute. Add cauliflower florets and broth, then bring to a boil. Reduce heat and simmer until cauliflower is very tender, about 15-20 minutes.
Step 2: Blend and Finish
Carefully use an immersion blender to blend the soup until smooth. If you don’t have one, transfer in batches to a regular blender (be careful with hot liquids). Stir in milk, heavy cream, and shredded cheddar cheese. Heat gently until the cheese melts, but do not boil. Season with salt and pepper.
📝 Final Note
A sprinkle of fresh chives or a dash of paprika makes a nice finish for this creamy soup.
Hearty Cheddar Potato Soup
This hearty soup is packed with tender potatoes and plenty of cheese. It’s perfect for a filling and comforting meal any day of the week.
Key Ingredients & Tips
- Potatoes: Use starchy potatoes like Russet or Yukon Gold for a creamy texture. Dice them into small, even pieces so they cook quickly and evenly.
- Crispy Bacon Bits: Cook some bacon until crispy, then crumble it to use as a topping. The smoky crunch adds a lot to this soup.
What You Need
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 small onion, chopped
- Salt and black pepper to taste
- Optional: Cooked bacon bits and green onions for topping
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook Potatoes and Base
In a large pot, melt butter over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in flour and cook for one minute. Slowly whisk in the broth until smooth. Add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes.
Step 2: Mash and Finish
Lightly mash some of the potatoes in the pot with a potato masher or the back of a spoon to thicken the soup. You want some chunks left. Stir in milk, heavy cream, and shredded cheddar cheese. Heat gently until the cheese melts and the soup is hot. Season with salt and pepper.
📝 Final Note
A sprinkle of green onions and crispy bacon bits on top makes this potato soup extra special.
