Cheese soup with vermicelli
8 servings
60 minutes
Cheese soup with vermicelli is a cozy and delicate dish that has gained popularity due to its soft creamy flavor and simplicity of preparation. Originating from European cuisine, it is an excellent choice for a hearty lunch or dinner. The secret to its rich taste lies in the melted cheese, which gives the soup a velvety texture and a light creamy note. The slight sweetness of carrots, the tenderness of potatoes, and the aroma of sautéed onions make it truly homely. Vermicelli adds lightness and makes the soup more nutritious. It is the perfect dish for cool days when you want to warm up with something delicious and filling. Serve with crusty bread or herbs to complete the flavor palette.
1
Peel the onion and fry it in vegetable oil.
- Onion: 2 heads
2
Cut the potatoes into cubes, grate the carrots on a coarse grater, and add them to boiling water, then salt.
- Potato: 4 pieces
- Carrot: 1 piece
3
Grate the cheese and add it to the pot, stirring for the first 5 minutes until ready. Once the cheese melts, add the vermicelli.
- Processed cheese: 3 pieces
- Vermicelli: 150 g
4
When the soup is fully ready, add the sauté.
- Onion: 2 heads
