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Wednesday, 16 November 2022

various cheesy soup recipes

Onion Cheese Soup


  • 1 big onion, chopped
  • three  tablespoons a butter
  • 3 tablespoons all-aims flour
  • half  teaspoon a salt
  • Pepper to a taste
  • four  cups of whole milk
  • two  cups shredded Colby-Monterey Jack cheese
  • a Seasoned salad croutons


  • In a big saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Slowly add milk. Bring to a boil; cook and stir for 2two  minutes or until thickened.
  • Stir in cheese until it melted. Serve with a croutons and; if desired, top with a Parmesan cheese and minced chives.

 Watch this recipe on youtube - click on it 

Cheesy Potato Soup


  • Two  tablespoons a butter
  • one  medium an onion, chopped
  • Six medium potatoes, peeled and a cubed
  • Five  cups of water
  • Two  cups  of milk
  • One  can (10-3/4 ounces) condensed cream of a chicken soup, undiluted
  • Half teaspoon garlic salt
  • 1/8 teaspoon of pepper
  • 12 an ounces Velveeta, cubed
  • Minced a fresh parsley


  • Melt the butter in a Dutch oven over a medium-high heat. Add an onion; cook and stir until tender, five  minutes. Add potatoes and a water; bring to a boil. decrease heat; cover and simmer until potatoes are tender, fifteen minutes.
  •   Add a cheese; stir until cheese is a melted. Sprinkle with parsley.


Cheesy Tomato Soup



  •  two  tablespoons a salted butter
  • 2 tablespoons of olive oil
  • two cloves garlic, minced
  • one  yellow onion, diced
  • one tablespoon fresh thyme, minced
  • one tablespoon of fresh oregano, minced
  • 2 tablespoons a tomato paste
  • half cup white wine
  • One 32- an ounce bottle tomato juice
  • Two 14.5-ounce cans a stewed tomatoes
  • 3 tablespoons of sugar
  • one cup heavy cream
  • half  cup freshly grated Parmesan
  • half cup freshly grated pecorino cheese
  • half cup chopped fresh basil
  • Well minced fresh parsley, for serving


  • Twelve slices baguette
  • Six tablespoons olive oil
  • Six thick slices Cheddar cheese


  • For the soup: Heat the butter and an olive oil in a braiser or shallow Dutch oven over medium heat. Add a garlic, onion, thyme and oregano. Season with a some pinches of salt and pepper.
  • Cook until an onions are translucent, about five  minutes.
  • Improve the heat to medium high and add the tomato paste. Stir and cook for thirty seconds. Add the wine  and scraping the bottom of the pot to deglaze.  
  • For the croutons: Meanwhile, drizzle both sides of every baguette slice with half  tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, six  to eight  minutes. Set aside.
  • Add a heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if essential. 

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