This soup is a cheese lover’s dream—smooth, savory, and full of depth from the blend of three different cheeses. It’s ready in under an hour, made with simple pantry staples, and endlessly customizable. Whether you’re serving it as a starter, side, or main course, this satisfying soup is guaranteed to warm you from the inside out.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butter
Onion (finely chopped)
Garlic (minced)
All-purpose flour
Chicken or vegetable broth
Whole milk or half-and-half
Sharp cheddar cheese (shredded)
Swiss cheese (shredded)
Parmesan cheese (grated)
Salt
Black pepper
Ground mustard (optional)
Paprika (optional)
Fresh chives or green onions (for garnish, optional)
Directions
In a large pot, melt butter over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Sprinkle flour over the mixture and stir constantly for 2–3 minutes to create a roux.
Slowly whisk in the broth until smooth and no lumps remain. Bring to a gentle simmer.
Stir in milk or half-and-half, and continue to cook until the mixture thickens slightly, about 5–7 minutes.
Reduce heat to low and gradually stir in cheddar, Swiss, and Parmesan cheeses, one handful at a time. Stir until melted and smooth.
Season with salt, pepper, ground mustard, and paprika to taste.
Simmer on low for an additional 5 minutes, stirring occasionally.
Serve hot, garnished with fresh chives or green onions if desired.
Servings and timing
This recipe makes 4 to 6 servings. Prep time: 10 minutes Cook time: 30 minutes Total time: about 40 minutes
Variations
Add vegetables: Stir in cooked broccoli, carrots, or cauliflower for a heartier version.
Make it spicy: Add a pinch of cayenne pepper or diced jalapeños for some heat.
Try different cheeses: Gouda, Monterey Jack, or mozzarella can be swapped in for new flavor combinations.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating. Add a splash of milk if needed to restore the creamy texture. This soup is best enjoyed fresh, as freezing may cause the cheese to break and the texture to become grainy.
FAQs
Can I freeze Three Cheese Soup?
Freezing is not recommended, as the cheese can separate and turn grainy when thawed and reheated.
Can I use pre-shredded cheese?
It’s best to shred your own cheese, as pre-shredded cheese often contains anti-caking agents that affect melting.
What’s the best type of milk to use?
Whole milk or half-and-half gives the best creamy texture. Avoid low-fat milk, as it can make the soup thin.
Can I use vegetable broth instead of chicken?
Yes, vegetable broth works well if you want to keep the soup vegetarian.
How do I prevent the cheese from clumping?
Add the cheese slowly over low heat and stir continuously. Make sure the soup is not too hot when adding cheese.
What can I serve with this soup?
It pairs well with crusty bread, garlic toast, pretzels, or a crisp green salad.
Is this soup gluten-free?
Not as written, but you can substitute the flour with a gluten-free thickener like cornstarch or gluten-free all-purpose flour.
Can I make it ahead of time?
Yes, you can make it a day ahead and reheat gently, but be sure to stir frequently while reheating.
How can I thicken the soup more?
Simmer a little longer to reduce the liquid or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I turn this into a cheese fondue?
Yes, reduce the broth and milk slightly to create a thicker consistency suitable for dipping bread or veggies.
Conclusion
Three Cheese Soup is a rich, velvety dish that brings comfort and flavor in every spoonful. Whether you enjoy it as a simple lunch, a warming dinner, or a dinner party starter, this creamy soup is sure to satisfy. It’s versatile, easy to make, and endlessly customizable, making it a must-have recipe for any cheese lover.
Leftover Turkey Soup is a hearty, comforting dish made with tender turkey, vegetables, and flavorful broth—perfect for using up holiday leftovers and creating a nourishing, cozy meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:30–35 minutes
Total Time:45 to 50 minutes
Yield:6 to 8 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
2 cups cooked turkey, shredded or chopped
1 tbsp olive oil or butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
2 cups diced potatoes or 1 cup uncooked pasta (optional)
6 cups turkey or chicken broth
1 bay leaf
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 more minute.
Pour in the broth, add bay leaf, thyme, salt, and pepper. Bring to a boil.
Add potatoes or pasta if using. Reduce heat and simmer for 15–20 minutes until tender.
Stir in the cooked turkey and simmer for an additional 5–10 minutes to heat through.
Taste and adjust seasonings as needed. Remove bay leaf.
Garnish with chopped fresh parsley and serve hot.
Notes
Use turkey bones to make homemade broth for deeper flavor.Skip the starch for a low-carb version, or use rice/barley for variety.Soup tastes even better the next day—perfect for meal prep.Add more broth or water when reheating to adjust consistency.Freeze without pasta to avoid mushy texture upon thawing.
