Cheese soup with croutons

JanaBy Jana    

December 10, 2014

Cheese soup with croutons 0 5 0

For all the cheese lovers ! This soup is absolutely delicious and filling. No need second course.

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 4 - 6 Servings


1In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender.


3Add garlic; cook 1-2 minutes longer.


5Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly.


7Meanwhile, in a small bowl, mix cornstarch and water until smooth.


9Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently.


11Add cheese; cook and stir until cheese is blended. Top servings with bread croutons and parsley.





1 tbs butter

1 tbs oil

1 medium leek, sliced (white part only)

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped peeled parsnip

1 tsp salt

1/2 tsp pepper

6 garlic cloves, minced

500ml veg broth

1/2 cup dry white wine

2 tbs cornstarch

1/4 cup cold water

1 can milk

2 cups shredded sharp white cheddar cheese


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