Cheesy Bean Soup Recipes

10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO

Steps:

• Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
• Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
• Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
• Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

CHEESY WHITE BEAN SOUP

Steps:

• Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Simmer on medium-low heat 30 min. or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
• Meanwhile, heat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap loosely in foil; place on baking sheet. Bake 40 min. or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
• Heat remaining oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 min. or until tender. Add beans, garlic pulp and broth; stir until blended. Bring to boil. Simmer on medium-low heat 15 min.
• Process soup, in batches, in blender until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

CHEESY GREEN BEANS

Steps:

• In 2-quart saucepan or 10-inch skillet, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, until onion begins to brown. Remove from saucepan; cover to keep warm.
• In same saucepan or skillet, cook beans as directed on bag; drain. Stir in onion mixture; cook until thoroughly heated. Add cheese; toss gently to mix.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

EASY CHEESY BEER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
• Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.

CHEESY BLACK BEAN SOUP

Steps:

• In a largish pot over medium heat render down the bacon until it's just crispy bits.
• Add the carrot, celery, and shallot and sautee until the carrot and celery start to become tender.
• Add the beef broth and cayenne pepper and bring to a simmer, simmer for 5 minutes.
• Add the black beans and continue to simmer for an additional 5 minutes, until the beans are heated through.
• Using a stick blender, (or your regular blender in batches), blend the soup until smooth.
• With the soup back on the heat stir in the Asiago until it's melted.
• Ladle the soup into individual crocks (or other broiler proof dishes) and top with a slice of the french bread. Sprinkle each round with grated Gouda. Broil on high for about 3 minutes until the cheese is melted and bubbly. Watch it carefully!

CAULDRON OF BUBBLING CHEESY BEAN SOUP

Steps:

• Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.

CHEESY BEAN SOUP

Steps:

• Brown and drain ground beef.
• Add soup, cheese and salsa.
• Heat on medium and stir until well-blended.
• Add beans and continue heating until well-blended.
• Sprinkle in some crushed red pepper for added "heat," if you like.

EASY CHEESY BEAN DIP

Steps:

• Stir soup, sour cream, Cheddar cheese, onion, and taco seasoning together in a microwave-safe bowl. Microwave on high until hot, 3 to 5 minutes. Stir and microwave again until cheese melts and mixture is bubbling, 3 to 5 minutes more.

CHEESY BEAN DIP

Steps:

• Combine beans and tomatoes with chile peppers in a medium saucepan over medium-low heat. Cook, stirring occasionally, until warm, about 5 minutes. Mash most of the beans with the back of a spoon while stirring.
• Stir in condensed soup until fully combined. Add Colby-Jack cheese and taco seasoning; cook until cheese has melted. Add cayenne and cook until warm, about 5 more minutes.

20 MINUTE CHEESY BEEF TACO SOUP RECIPE

Steps:

• In a large stock pot, brown ground beef over medium heat with onion until beef is fully cooked. Drain and rinse, if desired.
• Place pot back on stove top over medium heat. Add in Velveeta cheese on top of the cooked beef.
• Pour in beef broth, black beans, corn, tomatoes, chilies, and taco seasoning.
• Mix together and heat until Velveeta is melted and soup is smooth.
• Serve topped with your favorite taco toppings (sour cream, guacamole, pico de gallo, shredded cheese, etc).