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Cheese soup made from melted cheese friendship with carrots

Creamy Processed Cheese Soup with Carrots

A light, creamy soup for a quick and delicious lunch! My family and I first tried this soup not long ago at a friend's house, and it was an instant hit with everyone — especially the kids. I think every family should have its own version of cheese soup. After tweaking my friends' recipe a bit, I ended up with a really fragrant, tasty lunch. The golden rule for cheese soups: don't cook them too long, and serve them right away.

Ksyunya••

Recipe author

Cheese soup made from melted cheese friendship with carrots

Composition / ingredients

Servings:

Processed cheese

400

Salt

Ground black pepper

Carrots

Sour cream

0.5

Green onions

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 9 g

Fats 64 % 23 g

Carbohydrates 11 % 4 g

177 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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To make this cheese soup with carrots, first cook the carrots, then bring about 2 quarts (2 liters) of water or any broth to a boil. Finely chop the processed cheese (or grate it on the coarse side of a grater) and add it to the boiling water. Cook for a few minutes, stirring constantly. Cut the cooked carrots into thin strips and finely chop the green onions and herbs. Add the carrots, onion, and herbs to the cheese broth and season with salt and pepper. The soup is ready — ladle it into bowls and serve with a dollop of sour cream. You can also add croutons or any smoked meat. Tip: in the original this is made with Russian "Druzhba" melting cheese; any creamy, easy-melting processed cheese works well.