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Cream soup with cream and cheese

Author
Cookinero 20 Aug 2025
1460
Cream soup with cream and cheese

Cream soup with cream and cheese is a dish that can be used to feed unexpected guests. The treat is prepared very quickly and easily. Cheese soup is tender, light and at the same time very nutritious. The recipe uses two types of cheese - processed and semi-hard. Cream soup with cheese and cream goes well with white bread croutons.

How to cook Cream soup with cream and cheese

Step 1

Cream soup with cream and cheese

Prepare the vegetables. Boil the potatoes in boiling salted water until done for 20 minutes. Do not drain the water. Fry the onions and carrots in a frying pan with vegetable oil until golden brown for 5-7 minutes.

Step 2

Cream soup with cream and cheese

Make a cream soup. Add fried vegetables, processed and semi-hard cheese to the potatoes in a saucepan. Bring to a boil, add salt and pepper. Mix thoroughly. Add cream and herbs to the saucepan. Bring to a boil again, then remove the saucepan from the heat. Grind the resulting mass with a blender.

Cream soup with cream and cheese - FAQ About Ingredients, Baking Time and Storage

Yes, you can use any meltable cheese like cheddar, gouda, or even cream cheese for a smoother texture. Avoid very hard cheeses like Parmesan unless grated finely.
The recipe is already vegetarian as written. For a vegan version, replace the cream with coconut milk and use a plant-based cheese alternative.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid separating the cream.
Yes, but dairy-based soups can separate when frozen and reheated. For best results, freeze without cream and add it fresh when reheating.
Adjust the consistency by adding more cream or broth. For a thicker soup, blend in cooked potatoes or a cornstarch slurry.
Garnish with fresh herbs, croutons, or a drizzle of olive oil. Serve with crusty bread or a side salad for a complete meal.
Yes, prepare the soup without the cream and herbs, then add them when reheating to maintain freshness and texture.
Replace potatoes with cauliflower or turnips for a lower-carb option. Cook until tender before blending.

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