Delicious cheesy soup
Description
Hearty and aromatic soup. I use two types of cheese for it: hard and creamy (processed). It can be made with vegetable or meat broth, or even water. The peculiarity of cheese soup is that it should be eaten the same day, preferably right after cooking—don't save it for later. Serve the soup with homemade or store-bought croutons, and you can also garnish it with grated hard cheese. Serve the soup hot.
Instructions
- 1
Step 1
1. Peel the carrots and grate them on a grater.
- 2
Step 2
2. Peel a small onion and cut it into small cubes.
- 3
Step 3
3. Peel and wash the potatoes, then cut each one in half.
- 4
Step 4
4. Grate the hard cheese on a coarse grater.
- 5
Step 5
5. Heat the broth in a saucepan (or boil it just before cooking), add the potatoes to the boiling liquid, and cook for 20–30 minutes after the broth comes to a boil.
- 6
Step 6
6. Place the chopped carrots and boiled potato into the blender bowl. Add a few tablespoons of broth. Blend everything into a puree.
- 7
Step 7
7. Return the prepared puree to the broth boiling on the stove.
- 8
Step 8
8. Next, add the grated cheese on top of the puree and wait a few minutes for it to melt.
- 9
Step 9
9. Add the processed or cream cheese, cook for another 10-12 minutes, season with salt to taste, and remove the soup from the heat.
- 10
Step 10
10. Fry the previously sliced onions in vegetable oil on a hot skillet.
- 11
Step 11
11. Ladle the soup into bowls, add fried onions and croutons to each, mix and season with pepper. Serve immediately.