Cheese soups

Cheese is usually used to finish a soup rather than cook in it. It may be grated over a bowl of minestrone, melted on bread over French onion soup, stirred into a broth with egg, or cubed into Latin American soups, where fresh cheese softens slightly in the heat.

SoupWiki lists 13 soups with cheese. Typical total cooking time is about 45 minutes, ranging from 15 to 90 minutes, and a serving is roughly 200–480 kcal (estimates). The quickest is Stracciatella Soup (~15 min) and the lightest is Stracciatella Soup (~200 kcal). 8 are vegetarian (none vegan). All are served hot. They come from 10 countries, most often Italy, Mexico, Peru.