Cheese can add a wonderful creaminess and depth of flavor to soups. The melted cheese incorporates into the broth, creating a silky texture and richness. Choosing the right cheese is key to achieving the best results and enhancing your soup recipes. Certain cheeses melt better than others, complement particular soup flavors, or provide a specific texture. Read on to learn more about the best types of cheese to put in soup!
Factors to Consider When Choosing Cheese for Soup
Here are some key factors to take into account when selecting cheese to use in soup:
- Meltability – You want a cheese that will melt smoothly into the soup. Soft, fresh cheeses tend to melt the best.
- Flavor – Consider cheeses that will complement the dominant flavors in your soup. Sharp cheeses like cheddar pair well with hearty soups while delicate cheeses like goat cheese suit lighter soups.
- Texture – The texture the melted cheese provides can range from smooth and creamy to stringy and chewy. Decide whether you want to thicken the soup or add interesting strands.
- Moisture content – Low-moisture cheeses will add a rich creaminess. High-moisture cheeses can dilute the soup more when melted.
- Salt content – Salty cheeses like feta or parmesan can make the soup taste overly salty so use them sparingly or balance with lower salt cheeses.
- Budget – Prices of cheese can vary greatly. Balance flavor with affordability when selecting one for a soup.
Best Cheeses for Soup
Cheddar
Cheddar is a popular choice for adding to soups. Its nutty, slightly sharp flavor pairs nicely with many soup varieties. Aged cheddar will provide a bolder flavor. White cheddar gives a milder influence. The smooth, silky texture that melted cheddar provides makes it a top choice. It can turn a thin soup into a rich, comforting dish. Cheddar works well in broth-based soups as well as cream soups like potato, cauliflower, or broccoli.
Gruyère
Gruyère is a Swiss cheese that melts beautifully into soup. It has a rich, creamy, slightly earthy flavor that enhances heartier soups. Gruyère shines in soups like French onion, potato leek, chicken noodle, and chowders. It can also give an indulgent taste and texture to vegetable soups. The gooey, stretchy melted Gruyère adds body to the soup.
Fontina
Fontina is an Italian cow’s milk cheese that melts extremely well. It has a creamy, nutty flavor and smooth texture when melted. Fontina works with a variety of soup recipes from minestrone to tomato basil bisque. It also pairs wonderfully with earthy mushrooms. The velvety melted Fontina makes an excellent addition to soup.
Mozzarella
Fresh mozzarella adds a lovely creamy factor to soups. Low-moisture mozzarella has a milky, slightly tangy flavor. The stretched curd style gives great meltability. Part-skim versions provide a bit more richness than whole milk mozzarella. The soft melted cheese incorporates seamlessly into the broth. Mozzarella pairs nicely with lighter vegetable or tomato-based soups. Be careful not to overcook it or the fat can separate.
Monterey Jack
Monterey Jack is a good melting cheese to include in soup recipes. It has a mild flavor and creamy texture when melted. Monterey Jack blends smoothly into chowders, bean soups, tomato soup, tortilla soup, chili, and more. It gives a hit of cheesy richness without overwhelming other ingredients. A sprinkle of shredded Monterey Jack also makes a nice garnish.
Swiss
Smooth, creamy Swiss cheese can lend a wonderful melting quality to soups. Its mild, slightly nutty flavor works well in a variety of soups. Try Swiss with potato, broccoli, mushroom, and chicken soups. Its stretchy melted texture makes it a great addition. Be sure not to boil Swiss cheese or it can become stringy and tough. Stir it in at the end of cooking instead.
Asiago
Asiago is an Italian cow’s milk cheese with a tangy, robust flavor. When melted, it has a thick, smooth texture. Fresh Asiago will give soups a rich creaminess. Aged Asiago provides a sharper, more pungent influence. Asiago makes an excellent addition to hearty bean and vegetable soups. Its assertive flavor can stand up to bold seasonings.
Provolone
Provolone is another good Italian cheese choice for soup. When melted, it has a silky, stretchy texture. Provolone has a bold, tangy, slightly smoky flavor. A little goes a long way in soup recipes. Try provolone in minestrone, Italian wedding soup, tomato bisque, and other full-flavored soups. Just be careful not to let the soup boil vigorously or the cheese can toughen.
Parmesan
Finely grated Parmesan can be a tasty addition to some soups. Its salty, nutty, umami flavor gives an extra depth. Parmesan has a granular texture when melted. Use it sparingly so it doesn’t overwhelm the soup. Parmesan works best with Italian-style soups like minestrone, pasta e fagioli, or tomato. Just stir it in at the end to prevent clumping.
Havarti
Havarti is a buttery, semi-soft Danish cheese. It melts smoothly with a mildly acidic tang. Havarti’s creamy texture and versatile flavor pair nicely with many soups. It works well in seafood chowder, cauliflower soup, broccoli cheese soup, and cream of mushroom. Havarti gives soups a velvety richness.
Cheese Combinations for Soup
Blending two or more cheeses can provide more complexity of flavor. Here are some tasty cheese combinations to try melting into soups:
- Cheddar and Gruyère – For a richer, heartier flavor
- Swiss and Fontina – For nutty notes with creamy meltability
- Mozzarella and Monterey Jack – For an extra creamy, mellow cheese influence
- Asiago and Parmesan – For a sharp, robust cheese pairing
- Havarti and Gouda – For a distinctly creamy, buttery blend
Tips for Adding Cheese to Soup
Follow these tips when incorporating cheese into soup:
- Add cheese at the end of cooking so it doesn’t overcook and separate.
- Use a low heat when melting cheese into soup to prevent curdling.
- Whisk in hard grated cheese like Parmesan so it doesn’t clump.
- Cut semi-firm or firm cheese into small cubes for even melting.
- Layer cheese slices or pieces into soup bowls then ladle hot soup over top.
- Start with a smaller amount of cheese and add more to taste.
- Match the cheese flavor intensity to the soup base.
Conclusion
Cheese transforms the texture and flavor of soup in many delicious ways. Opt for cheeses that melt smoothly like cheddar, Gruyère, and fontina. Mozzarella or Monterey Jack give a lovely creamy factor. Havarti, Swiss, and Asiago also make great soup cheeses. Use cheese sparingly to complement, not overwhelm the soup. Add it at the end for the best melting results. With so many wonderful options, cheese is an easy way to take your soups up a notch!