Cheese soup
WHAT YOU WILL NEED
From ingredients
10 products
SIMPLE PROCESS
Step by step recipe
The secret is dissolving the cheese properly. Add it only after the vegetables are cooked, stirring constantly to prevent clumping. Use frozen vegetables for convenience — they cook just as fast. Hard-boil the egg in advance. Add fresh herbs at the very end for a burst of freshness.
Prep the Vegetables
Cut the green beans (100 g / about 3.5 oz) into 1-inch pieces. Break broccoli (50 g / 1.8 oz) and cauliflower (50 g / 1.8 oz) into small florets. If using frozen, no need to thaw.
Hard-Boil and Dice the Eggs
Boil the eggs for 8–10 minutes, cool, peel, and dice finely. Set aside.
Boil the Water
In a pot, bring 1000 ml (about 4 cups) of water to a boil. Add salt (3 g / ½ tsp) and spices (3 g) to taste.
Cook the Vegetables
Add the prepared vegetables to the boiling water. Cook over medium heat for 5–7 minutes until tender-crisp.
Add and Dissolve the Cheese
Grate 100 g (3.5 oz) of cheese on a fine grater. Lower the heat to low, gradually sprinkle in the cheese while whisking constantly until fully melted (about 2 minutes). Do not boil.
Add Eggs and Herbs
Stir in the diced eggs, chopped dill (10 g / 0.4 oz), and parsley (10 g / 0.4 oz). Heat for 1 minute, then remove from heat. Serve immediately.
CHEF'S TIP
Choose a Good Melting Cheese
For a creamy texture, use Gouda, Edam, or Dutch-type cheese with at least 45% fat — they melt well and give a rich flavor.
Add Cheese Gradually
Sprinkle grated cheese into the broth in small batches, whisking constantly to avoid lumps and ensure a smooth melt.
Boil Eggs Ahead of Time
Hard-boil the eggs (8–10 minutes), cool, and dice beforehand to speed up the soup preparation.
Adjust the Thickness
For a thicker soup, mix 1–2 tablespoons of cornstarch with cold water and stir in at the end, simmering for 1 minute.
SUBSTITUTIONS
Add your taste
- Use Frozen Vegetables Instead of Fresh You can use a frozen mix of broccoli, cauliflower, and green beans — no need to thaw, just add them straight to the boiling water.
- Replace Water with Broth Chicken or vegetable broth adds more depth. Reduce the salt if using broth.
- Add Potato for Heartiness Dice 1–2 potatoes and cook them with the vegetables for a more filling soup.
- Make It Creamy Add 100–150 ml of cream (20% fat) at the end for an extra velvety texture.
HOW TO STORE
How to Store Cheese Soup
Let the soup cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently over medium heat or in the microwave (2–3 minutes) to avoid separating the cheese. Freezing is not recommended as cheese becomes grainy.
GOOD TO KNOW