Although traditional Polish soups like broth (a must every Sunday!), tomato soup, or red borscht reign supreme, it's worth trying something different once in a while. In autumn, aromatic, hearty, and warming soups are perfect. Cheese soup with these ingredients is an ideal choice.
What Do You Need for Cheese Soup? These Spices Make It Extra Aromatic
If you're looking for a quick, tasty dinner idea, cheese soup is a great option. It only takes a few minutes to make with just a handful of ingredients, and it tastes delicious. What will you need to make it? First and foremost, choose a cheese with a strong flavor, something bolder than regular mozzarella. A cup of good cheddar or mimolette will work perfectly. Here's the full list:
- 1 cup of high-quality grated cheese,
- 2 liters of broth (or leftover Sunday broth),
- 400 g of plain processed cheese (avoid flavors like ham or salami),
- 3 medium-sized onions,
- 4 cloves of garlic,
- About 120 ml (half a cup) of 30% cream,
- Chopped chives,
- Spices: salt, pepper, nutmeg, sweet paprika, turmeric,
- Butter for sautéing,
- Optional: a piece of bacon.
- For the croutons: a few slices of older bread, your favorite spices, butter.
Cheese Soup Step by Step: Ready in 15 Minutes
The recipe for cheese soup is really simple, so even less experienced cooks can handle it easily. Start by preparing the broth or using leftover broth from the weekend. What’s next?
- Peel and chop the onions, and crush the garlic. In a large pot, melt a generous tablespoon of butter and add the prepared vegetables. Sauté until softened.
- Pour the broth into the pot, bring to a boil, then ladle out 3-4 scoops. Dissolve the processed cheese in them, then return it to the soup. This is also a good time to add sautéed bacon if you're using it.
- Add the cream, grated cheese, and spices.
- Simmer on medium heat, preferably covered, until the cheese melts.
- Meanwhile, heat butter in a pan and cut the bread into large cubes. Season with your favorite herbs—oregano, smoked paprika, and garlic work well. Sauté until crispy and golden. Serve the soup topped with chives and croutons. Alternatively, puff pastry croutons also work well.
