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Creamy Vegetable Soup with Melted Cheese

Quick, budget-friendly, tasty, nourishing, and light. This recipe is for anyone who doesn't love chunks of boiled vegetables.

SvetlanaAuthor avatar
Recipe author
Mashed soup with melted cheese and frozen vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 1 g
Fats 60 % 3 g
Carbohydrates 20 % 1 g
36 kcal
GI: 100 / 0 / 0
  • Add the frozen vegetable mix to boiling salted water — no need to thaw it first. Simmer gently for 10–15 minutes after it returns to a boil, until the vegetables are nearly done. Then add the processed cheese, cut into small pieces or grated on a coarse grater, and keep cooking, stirring constantly, until it fully dissolves, about 5–10 minutes. Add the cheese at the very end, once all the vegetables are cooked. Blend the finished soup with an immersion blender until smooth, with no lumps. Ladle it into pretty soup cups and add your favorite fresh herbs and a pinch of the pepper blend to taste. Your creamy soup is ready — enjoy! This is about the easiest recipe there is, made for people who like quick meals — and for those of us who don't love boiled vegetables in chunks. I know soups are good for you and vegetables are healthy, but I just can't help my preference, so this creamy soup is a real lifesaver for me. I spent ages trying to learn to love vegetable soups, experimenting endlessly, but never quite managed — yet I could happily eat this one every day, three times over. I always keep frozen vegetables on hand now. You can also add a boiled egg before blending, and top the soup with croutons after. Mushroom lovers can add mushrooms or melted mushroom cheese in place of the egg. If you want more protein, add lentils (which will add 15–20 minutes to the cooking time). The color varies with what you use: tomatoes and carrots make it bright, lentils and herbs make it green, a plain mixed-vegetable blend with egg and cheese makes it pale. It's low in calories yet filling, with plenty of vitamins. All in all, I'd say give it a try, experiment, and find your own sweet spot — then your meal will be tasty, healthy, inexpensive, and just the way you like it.

Caloric content of the products possible in the composition of the dish

  • Processed cheese with 60% fat content - 354  kcal/100g
  • Processed cheese with 45% fat content - 294  kcal/100g
  • Cheese 'megle' - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • A mixture of ground peppers - 255  kcal/100g
  • Frozen vegetables - 50  kcal/100g

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