Creamy cheese soup with garlic croutons

soups 144 Last Update: Jul 15, 2021 Created: Jul 15, 2021 0 0 0
Creamy cheese soup with garlic croutons
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Creamy cheese soup with garlic croutons

Ingredients

Directions

  1. Peel and cut the potatoes into small cubes, cover them with water, lightly salt and cook until cooked for 15-20 minutes.
  2. In the meantime, chop the onion, peel the garlic and chop, cut the bell pepper in half and free it from the seeds (if the pepper is very large, halves are enough).
  3. Put the pepper in an oven preheated to 190 degrees for 10-15 minutes until black markings appear.
  4. Fry the onion and half the garlic in butter (25 g) until golden brown.
  5. Add a spoonful of flour to the vegetables and mix well, fry until a faint nutty smell appears, and then pour the cream over the contents of the pan.
  6. Stir the mixture immediately to avoid clumping. Cook it over the lowest heat until thickened, stirring constantly.
  7. Put the prepared cream with vegetables in a saucepan with potatoes, salt, add nutmeg and herbs. Add some water if necessary. Continue simmering the soup over low heat.
  8. Cool the finished bell pepper a little and remove the skin from it (after baking, it easily leaves the pulp). Dice the peppers and add them to the soup.
  9. Grate the cheese on a fine grater and put it in small portions in a saucepan, cook until it is completely dissolved. Finally, add the chopped herbs, cover the soup and make the croutons.
  10. Cut the bread into small cubes, melt the remaining butter in a frying pan, add the garlic and add the bread. Stir well, sprinkle with salt, dry herbs and stir again. Fry the croutons for 5-7 minutes over high heat until golden brown.
  11. Serve the hot creamy cheese soup sprinkled with garlic croutons.

Creamy cheese soup with garlic croutons



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Creamy cheese soup with garlic croutons

Ingredients

Directions

  1. Peel and cut the potatoes into small cubes, cover them with water, lightly salt and cook until cooked for 15-20 minutes.
  2. In the meantime, chop the onion, peel the garlic and chop, cut the bell pepper in half and free it from the seeds (if the pepper is very large, halves are enough).
  3. Put the pepper in an oven preheated to 190 degrees for 10-15 minutes until black markings appear.
  4. Fry the onion and half the garlic in butter (25 g) until golden brown.
  5. Add a spoonful of flour to the vegetables and mix well, fry until a faint nutty smell appears, and then pour the cream over the contents of the pan.
  6. Stir the mixture immediately to avoid clumping. Cook it over the lowest heat until thickened, stirring constantly.
  7. Put the prepared cream with vegetables in a saucepan with potatoes, salt, add nutmeg and herbs. Add some water if necessary. Continue simmering the soup over low heat.
  8. Cool the finished bell pepper a little and remove the skin from it (after baking, it easily leaves the pulp). Dice the peppers and add them to the soup.
  9. Grate the cheese on a fine grater and put it in small portions in a saucepan, cook until it is completely dissolved. Finally, add the chopped herbs, cover the soup and make the croutons.
  10. Cut the bread into small cubes, melt the remaining butter in a frying pan, add the garlic and add the bread. Stir well, sprinkle with salt, dry herbs and stir again. Fry the croutons for 5-7 minutes over high heat until golden brown.
  11. Serve the hot creamy cheese soup sprinkled with garlic croutons.

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