Cheese soup with croutons
The first time I made this cheese soup, I used red onion. I’m not really sure why, probably just because that’s what I had at home, but it turned a sort of strange pink-purple color, even though it tasted good. Since then, I’ve remembered: yellow or white onion, because you don’t want people asking if you made beet soup. And every time I cook it, I think back to that clumsy beginning. It falls into the category of “eat with lots of bread and take your time,” which I think is the greatest quality of a cheese soup.
It takes about 40-50 minutes in total, depending on whether you already have clear broth or are making a quick one from a cube, and it should serve around four people. It’s not complicated at all; the only tricky part is the croutons, but they’re worth it.
Here’s what you need, with the measurements visible and why I use each ingredient (I can’t help but add a few words about each, otherwise it feels like something’s missing):
200 g processed cheese (something like CevaFin or another creamy processed cheese) – it adds creaminess and forms the base of the soup; without it, it lacks charm; if you want a lower-fat version, there are light options, but I haven’t tested them, so I can’t guarantee the taste.
100 g grated cheese (such as Sofia, Edam, or whatever you have, even a bit of Parmesan if you have it) – I use the cheese to sprinkle on top of the soup so it melts nicely when I put the bowl under the grill, but it also helps round out the overall flavor.
200 ml cooking cream, not too fatty, preferably the special cooking kind – it adds a richer texture, but I don’t put it all in the pot; I prefer to add it directly to the bowl when serving.
1-2 yellow or white onions (about 150 g) – they provide the base flavor; never use red onion, even if you feel like experimenting, it’s not worth it.
2-3 green onion stalks (optional) – they add freshness, so it’s not all heavy.
1/2 red bell pepper (about 70 g) – mostly for a slightly sweet note and color; if you don’t have it, the world won’t end.
50 g butter – for sautéing the onion; it also adds a rounder flavor, but don’t overdo it with other fats, or it will be too rich.
1 heaping tablespoon of flour (about 15-20 g) – it helps thicken the soup, but you don’t want it to become like a stew, so don’t add too much.
2-3 liters of clear meat broth (or from a cube if you’re in a hurry) – enough to cover everything and still have the consistency of soup, not sauce; you can adjust as you go, depending on how thick you want it.
1 small bunch of chopped fresh parsley – for the end, otherwise it turns into “thin water with cheese”; the parsley brightens it up.
Salt and pepper, to taste – don’t skimp on the salt; the cheese is already salty, but it still needs a touch.
For the croutons: about half a loaf of bread (or as much as you want, enough for everyone), cut into cubes, plus a bit of olive oil – to toast them in the oven; you can add some crushed garlic or oregano if you want to make them more flavorful.
And that’s the base, nothing fancy.
Now, here are the steps, so it’s clear how I made it:
1. Prepare the vegetables: peel the yellow onion and, if you want, the green onion. Chop them finely; don’t stress about symmetry. Likewise, cut the bell pepper into small cubes.
2. In a large pot, melt the butter. I don’t add oil, just butter; otherwise, the soup becomes too heavy. Once the butter has melted, add the onion (and green onion, if using) and the bell pepper. Sauté them on low heat for about 7-10 minutes, until they soften without browning.
3. When the onion becomes translucent and starts to smell sweet, add the flour directly into the pot. Mix well, but don’t let the flour brown, as you don’t want to create a roux. About a minute, maximum two, while stirring constantly.
4. Now pour in a cup of broth (cold or warm, it doesn’t matter too much, but it shouldn’t be boiling, or the flour will clump), stirring to loosen everything from the bottom of the pot and incorporate it nicely.
5. Gradually add the rest of the broth while constantly stirring. If you sautéed the vegetables in a pan, now would be the time to transfer everything into the large pot.
6. Let it start to simmer on low heat. After about 5 minutes, add the processed cheese, broken or cut into small pieces, and stir constantly to help it melt. Be patient; it doesn’t all melt at once; sometimes the cheese stubbornly floats.
7. Simmer everything on low heat for another 20-25 minutes, until the vegetables are well softened and the flavors meld together. Stir occasionally to prevent anything from sticking to the bottom. Taste and add salt/pepper if needed.
8. In the meantime, put the croutons in the oven. Cut the bread into cubes, place them on a baking tray, and lightly drizzle with oil (a spray works too for even coverage); optionally, add some crushed garlic, oregano, or salt after trying them plain the first time. Bake for 7-15 minutes at 180-200°C. Halfway through, stir to prevent burning – they cook quickly, so don’t leave the oven!
9. When the soup is ready, turn off the heat and add the chopped parsley. Don’t add it earlier, as it will lose its flavor.
10. Here’s the dilemma with the cream: I don’t add cream directly to the whole pot because when reheating, it can curdle and doesn’t look very appetizing. It’s best if everyone adds cream to their own bowl after pouring in the hot soup.
11. To serve: pour the soup into bowls, sprinkle grated cheese on top (about a generous tablespoon per person), and place the bowl under the grill or in the oven for a few minutes to melt, if you’re in the mood for extra indulgence. If not, you can finely grate the cheese and let it melt from the heat of the soup.
12. Serve immediately with croutons on top or alongside, so they don’t get soggy too quickly.
I make this soup quite often, especially when I have leftover cheese in the fridge or when I’m not in the mood for meat. It’s a hearty soup that fills you up well and is ideal for meals with more people because everyone can adjust how much cream or cheese they want. It’s also great on a cooler evening, but for me, it ends up on the table when I want something “indulgent” without being fancy. Plus, it’s a good way to save old bread that I would otherwise throw away.
Practical tips and variations (since I’ve messed it up a few times):
Tips:
- Don’t add oil to the butter unless you want a richer soup. Trust me, just the butter is enough for the vegetables.
- The flour shouldn’t be allowed to brown too much. If it turns into a roux, the soup will have a heavy taste and a suspicious yellow color.
- If you use strong-flavored cheese (like Parmesan), don’t overdo it; otherwise, it will overpower everything else.
- Make the croutons just before serving; if you make them hours ahead, they’ll harden awkwardly or get soggy.
- Add cream to the bowl, not to the pot. It doesn’t look great when reheated if it’s already mixed in.
Substitutions:
- You can replace the processed cheese with plain cream cheese, but not too salty.
- Gluten-free: use corn flour or starch, but dilute them separately with cold water to avoid lumps. And croutons made from gluten-free bread, if you can find something acceptable.
- It’s hard to go dairy-free, but if you want to try with plant-based versions of processed cheese and cream, I can’t guarantee the taste, but I think it could turn out decent.
- You can substitute meat broth with vegetable broth if you want it lighter (or if you have vegetarians at the table).
Variations:
- Sometimes I add a few sliced mushrooms, sautéing them with the onion.
- For a more intense flavor, you can toast the croutons with garlic and rosemary.
- If you prefer a thicker texture, reduce the amount of broth to 2 liters and see if you like it.
- If you have some on hand, you can add a few celery leaves while boiling, removing them at the end for a more aromatic taste.
Serving ideas:
- It goes well with a dry white wine or even a not-too-bitter beer.
- You can also serve some raw vegetables or simple pickles alongside (I sometimes add sticks of raw bell pepper or cucumber).
Frequently asked questions from experience:
Can I make the soup with just water, without meat broth?
You can, but I don’t recommend it. It lacks the basic flavor and turns into thin water with cheese. If you don’t have broth, make a quick one from a cube (chicken or vegetable) to save the situation.
What processed cheese works best?
Personally, I prefer a creamier processed cheese, not one that’s very salty or has strong flavors (like ham-flavored processed cheese). The plain, additive-free kind is the best.
Can I make the soup in advance and reheat it the next day?
Yes, but remember not to add the cream directly to the pot. When reheating, bring the soup close to a boil, but don’t let it boil, or the fat will separate. If it thickens too much, add a bit of milk or water.
Can it be frozen?
Theoretically, yes, but when defrosting, the texture isn’t the same; the cheese and cream can behave unpredictably. I don’t recommend it, but if you must, freeze it without the cream and parsley.
What kind of bread do you use for croutons?
Whatever I have at home, even bread that’s a few days old. It doesn’t work with fluffy sliced baguette because it falls apart. A denser bread (like rustic, whole grain, or baguette) is ideal.
Nutritional values per serving (without croutons, as it’s hard to estimate exactly):
Calories: about 320-350 kcal/serving. Protein: 14-16 g, fats: 19-22 g, carbohydrates: 13-15 g (with croutons, you can easily exceed 400 kcal).
It’s hearty, that’s for sure, but if you don’t overdo it with the cheese and add a reasonable amount of croutons, it’s not as heavy as it seems. The cheeses provide calcium and protein, but also saturated fats, so it’s not something to eat every day. For vegetarians (if you use vegetable broth and cheese without animal rennet), it’s fine. As a lunch option, it also goes well with a green salad on the side.
How to store and reheat it:
The soup can be stored in the fridge, in a container with a lid, for up to 3 days. Reheat directly in the pot over low heat, stirring often – don’t let it boil. If it thickens too much, add a bit of water or milk. Don’t keep the croutons in the fridge; store them in a container at room temperature, or they’ll get soggy. Cream and cheese should be kept separate; everyone adds as much as they want at the table. If you want to make it for the next day, keep the greens and grated cheese separate, adding them only when serving.
That’s it with this soup. Enjoy, but without any formalities.
1. Clean and finely chop the yellow onion and green onions. 2. Cut the bell pepper into cubes. 3. Melt the butter either directly in the soup pot if it doesn't stick or in a large skillet, and sauté the onion until it becomes translucent, adding the chopped pepper and continuing to sauté as needed. 4. Add the flour, mixing without browning it too much to avoid it becoming a roux, and quickly extinguish with a cup of broth. 5. If you sautéed in the skillet, transfer the mixture to the soup pot and add the melted cheese, stirring until it melts. 6. Add the remaining broth and let it simmer gently for 20-30 minutes until the vegetables are cooked. 7. I toast the croutons in the oven. Cut the bread into cubes, spray it with a mist of olive oil, and keep it in the oven for 7-15 minutes. 8. After 5 minutes, stir them and keep an eye on them as they can burn quickly. 9. If it weren't for the onion soup, I would season them as Lena does, with oregano and 2 crushed garlic cloves and possibly a pinch of salt. They taste like Bake-rolls, they're wonderful. 10. When the soup is cooked, add the chopped fresh parsley. 11. Although I did it this way, I no longer agree to put sour cream in the whole pot because when you reheat the soup, it curdles into visible particles, almost like it’s turning into cheese. I even experienced this with the special liquid cream for main dishes. I recommend adding it to each person's bowl. 12. Serve the soup with croutons and grated cheese sprinkled on top. I put the plate under the grill for two minutes to melt the cheese. In my opinion, hot pepper doesn't go well with this soup, but you can do as you wish. For a sour soup, hot pepper works perfectly, but for this soup, I don't see how it would suit it! It's a matter of personal taste and the customs of the area where you live. Enjoy!
Ingredients: 200 g melted cheese (CevaFin) 100 g Sofia cheese (enhance it with Emmental or Parmesan) 200 ml sour cream for cooking 1-2 yellow/white onions 50 g butter 1 tablespoon flour 2-3 l meat broth green onion fresh parsley 1/2 red bell pepper salt pepper bread and olive oil for croutons
