Cheese Soup "Nostalgia" - A Step By Step Recipe With A Photo

Table of contents:

Cheese Soup "Nostalgia" - A Step By Step Recipe With A Photo
Cheese Soup "Nostalgia" - A Step By Step Recipe With A Photo

Video: Cheese Soup "Nostalgia" - A Step By Step Recipe With A Photo


Cooking description:

It is very convenient to cook such soups from ready-made mixtures of frozen vegetables - quickly and without fuss. But in the fall, of course, it is tastier to take fresh vegetables. Moreover, you can mix them in any combination - if only it was tasty for you! You can add vermicelli or rice to the soup, replacing potatoes with them, and it is better to add ready-made products at the end of cooking. The soup is cooked quickly, without frying and fat, and can even be classified as dietary.

Purpose: For lunch / For dinner / Inexpensive / In a hurry

Main Ingredient: Dairy / Cheese / Processed Cheese

Dish: Soups

Geography of cuisine: Russian cuisine


  • Potatoes - 2 Pieces (medium-sized)
  • Carrots - 1 Piece
  • Onions - 1/2 Pieces
  • Cauliflower - 150 Grams
  • Green beans - 150 Grams
  • Sweet pepper - 1 Piece
  • Canned corn - 1 Cup
  • Processed cheese - 200 grams
  • Ground paprika - 1 teaspoon
  • Marjoram - 1 Teaspoon
  • Bacon - 30 Grams (or brisket)
  • Eggs - To taste (by number of servings)

Servings: 3-4

How to make "Nostalgia Cheese Soup"

Cheese soup
Cheese soup

Boil water - a liter and a half - and lower the potatoes cut into large cubes. Let it simmer and add the diced carrots. Cook for a couple of minutes, then season with salt.

Cheese soup
Cheese soup

Add kale, chopped green beans, and corn. Send finely chopped onions and bell peppers to the soup - diced. Cook for another 2 minutes.

Cheese soup
Cheese soup

Add processed cheese to the soup - preferably from a tray - and mix well until completely dissolved. Sprinkle the soup with paprika and marjoram. Place the lid on the pot and turn off the heat. Let the soup sit for about 15 minutes.

Cheese soup
Cheese soup

While the soup is reaching, boil the poached eggs according to the number of servings in the soup. This process is not complicated, but absolutely not conducive to photography. Eggs should be fresh and at room temperature, only then will they look beautiful. Fry the bacon or brisket separately until blushed and cut into strips. Dry on a napkin to remove excess fat.

Cheese soup
Cheese soup

All that remains is to pour the soup into bowls, place an egg in the center of each bowl, and sprinkle the soup with bacon. Garnish with herbs and serve with croutons or crispy breadsticks.

Popular by topic