Cheese cream soup

Name: Cheese cream soup - Elvira O.
Ingredients: 3 tablespoons butter; 2 onions; 5 cloves of garlic; 2 tablespoons flour; 500 ml water or vegetable broth; 200 ml sour cream; 100 g cheddar cheese; 100 g gouda cheese; salt; pepper; 1 pinch of nutmeg; 3 green onions. Optional: 100 g broccoli or baby spinach leaves.

Soups - Cheese cream soup by Elvira O. - Recipia

Creamy cheese soup is the kind of recipe I made one evening when I found a piece of cheddar in the fridge and some sour cream that had been opened the day before. Onion and garlic are already staples in my kitchen, and since then, I've been making this soup quite often, especially when I need something warm, quick, and filling. I only add broccoli or spinach if I have them on hand, but they are not mandatory. Quick Info Total time: about 30 minutes Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Difficulty: easy Recipe type: creamy soup, suitable for lunch or dinner Ingredients 3 tablespoons butter 2 onions (finely chopped) 5 cloves garlic (minced) 2 tablespoons flour 500 ml water or vegetable broth 200 ml sour cream 100 g cheddar cheese (grated) 100 g gouda cheese (grated) salt pepper a pinch of nutmeg 3 green onions (finely sliced) optional: 100 g broccoli or baby spinach leaves Instructions 1. Start with a medium pot, melting the three tablespoons of butter over low heat. Once melted, add the finely chopped onion. Stir occasionally and let it soften for about 5 minutes, without browning. 2. Add the minced garlic to the onions. Stir and let it cook for another two minutes, just enough for it to become fragrant but not burnt. 3. Sprinkle the two tablespoons of flour directly over the vegetables. Mix well – ideally with a wooden spoon or spatula. At this stage, the flour helps thicken and give body to the soup. 4. Gradually pour in the water or vegetable broth, whisking vigorously to avoid lumps. Increase the heat slightly and bring to a boil. 5. When the soup is boiling, add the finely chopped broccoli (or spinach, if using). If you don't have them on hand, feel free to skip this step; the soup will still be delicious. Reduce the heat and let it simmer for another 10 minutes to cook the vegetables and develop the flavors. 6. After ten minutes, add the sour cream and both types of grated cheese. Stir until everything is melted and the soup becomes creamy. 7. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust if necessary. 8. Turn off the heat and add the finely chopped green onions. Do not let it boil after adding the green onions to keep their fresh taste. 9. Serve the soup immediately while it’s hot. It pairs well with toasted bread or croutons. Why I make this recipe often Creamy cheese soup is quick, doesn’t require complicated ingredients, and is quite flexible depending on what you have in the fridge. It can be adapted based on the cheeses available. For me, it’s convenient when I want a warm meal with minimal effort. Tips and Variations Tips Use aged cheddar for a more intense flavor. Mix well when adding the flour and liquid to avoid lumps. If the soup is too thick at the end, add a bit of hot water. Substitutions Sour cream can be replaced with a lower-fat cooking cream. Gouda can be swapped with any cheese that melts easily (edam, emmental). Instead of water, you can use clear vegetable or even chicken broth if available. Variations If you don’t have broccoli or spinach, no problem. The soup is still delicious with just the onion and cheese. For a heartier version, you can add a bit of boiled potato blended with the vegetables. Serving Ideas Simple croutons or toasted bread are the best companions. It also goes well with toasted seeds sprinkled on top or with a bit of extra green onion. Frequently Asked Questions 1. What type of cheese can I use if I don’t have cheddar or gouda? You can substitute with edam cheese or any type of cheese that melts easily and has a pleasant flavor. In a pinch, a classic cheese would work, but it may slightly alter the final taste. 2. Can I blend the soup if I want a smoother texture? If you want a very fine consistency or have added broccoli/spinach and want everything to be homogeneous, you can use an immersion blender after boiling, before adding the cheese and sour cream. 3. Can the soup be made without flour? Flour helps thicken the soup, but if you want to avoid it, you can skip it. The consistency will be thinner, but the flavor will remain good. You can also use a tablespoon of cornstarch dissolved separately if needed. 4. Is the soup still good the next day? Creamy cheese soup is best fresh, but if you need to store it, gently reheat it the next day. It may thicken in the fridge, but you can adjust it with a bit of water or milk when reheating. 5. Can I use just one type of cheese? Yes, but the flavor won’t be as complex. You can use only cheddar or only gouda, depending on what you have on hand. Nutritional Values Approximately, one serving has around 320-350 kcal, depending on the type of cheese and sour cream used. Most of the calories come from fats (30-35 g), followed by protein (12-14 g) and carbohydrates (8-10 g, depending on the presence of flour and vegetables). These are approximate values and can vary significantly based on the cheese or sour cream you use. Storage and Reheating The soup can be stored in the fridge for up to 2 days in a covered container. When reheating, do so over low heat, stirring constantly. If it becomes too thick, gradually add water or a bit of milk until you reach the desired texture. I do not recommend freezing, as the texture of the cheese changes after thawing. It’s best enjoyed fresh.

Category: Soups Author: Elvira O. Views: 1 Date: 02.10.2024

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