Cheese and vegetable soup

4 servings

20 minutes

Cheese-vegetable soup is a cozy dish of European cuisine that combines the tenderness of vegetable puree with the richness of melted cheese. Its origin is linked to the culinary traditions of Western countries, where pureed soups are especially valued for their velvety texture and rich flavor. In this recipe, potatoes and carrots create a soft base, while melted cheese adds creamy depth. It can be easily adapted by adjusting the thickness with broth or water. The soup is perfect for cold evenings, warming and filling with comfort. It becomes even more appetizing when paired with crispy garlic croutons or fried bacon. This dish is not just food but a moment of enjoyment that combines simplicity in preparation with exquisite taste.

Energy value per serving

• Calories: 172.4
• Proteins: 8.5g
• Fats: 4.5g
• Carbohydrates: 26g

Ingredients

• Potato: 3 pc
• Carrot: 2 pc
• Salt: to taste
• Processed cheese: 150 g

Cooking steps

1. Cut the potato and carrot into small pieces.

   Required ingredients:

   • Potato: 3 pieces
   • Carrot: 2 pieces

2. Place in a pot, cover with water (to slightly cover the vegetables) and simmer until soft.

   Required ingredients:

   • Potato: 3 pieces
   • Carrot: 2 pieces

3. Blend until it reaches a puree consistency.

4. Add cheese. Mix everything well again. Bring to the desired thickness with boiled water or vegetable broth.

   Required ingredients:

   • Processed cheese: 150 g

5. Add salt to taste.

   Required ingredients:

   • Salt:  to taste

6. It can be served with garlic croutons or crispy bacon.