Embark on a culinary journey with our delectable Cheese and Trees Soup, a comforting and savory dish that will warm your soul on chilly days. This soup is a harmonious blend of creamy cheese, tender vegetables, and aromatic herbs, resulting in a rich and flavorful broth that is both satisfying and nourishing.
Our recipe collection features a variety of Cheese and Trees Soup variations to suit every palate. From the classic Cheddar and Broccoli Soup, a timeless favorite with its vibrant orange hue and cheesy goodness, to the hearty and flavorful Bacon and Potato Soup, loaded with smoky bacon and tender potatoes, there's a soup for every occasion.
For those seeking a lighter option, our Creamy Spinach and Tortellini Soup offers a vibrant green broth, packed with fresh spinach, tender tortellini, and a hint of garlic. And for a unique twist on a classic, our Roasted Red Pepper and Gouda Soup combines sweet roasted red peppers with melted Gouda cheese, creating a vibrant and flavorful soup that is sure to impress.
Each recipe includes step-by-step instructions, ensuring that even beginner cooks can create these delicious soups with ease. Whether you're craving a comforting meal on a cold winter night or seeking a light and flavorful lunch option, our Cheese and Trees Soup collection has something for everyone. So gather your ingredients, warm up your kitchen, and let's embark on a culinary adventure together.
CHEESE AND TREES SOUP
Make and share this Cheese and Trees Soup recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 2 to 3-quart saucepan over medium heat, melt butter.
- Add onion; saute 5 minutes.
- Add potatoes, water and bouillon cubes.
- Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
- Remove 1 cup of potato cubes with slotted spoon; set aside.
- Pour contents of saucepan into container of electric blender.
- Holding lid down tightly, blend until smooth; return to saucepan.
- Alternately, blend with an immersion blender straight in the pot until smooth.
- Mix in reserved potatoes and the broccoli.
- Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted.
- Season with salt and pepper.
CHEESE SOUP
Provided by Alton Brown
Time 1h5m
Yield about 1 1/2 quarts (about 4 servings)
Number Of Ingredients 15
Steps:
- Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
- Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
- Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
VEGGIE CHEESE SOUP
My niece makes this in a slow cooker by putting in all the ingredients but the cheese. When the veggies are tender, she adds the cubed cheese and 5 minutes later, a nutritious meal is served. -Jean Hall, Rapid City, South Dakota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 9 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in condensed soup until blended., Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 682mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use a variety of cheeses: Combining different types of cheeses, such as cheddar, mozzarella, and Parmesan, will create a more complex and flavorful soup.
- Don't be afraid to experiment with different vegetables: In addition to the basic vegetables listed in the recipe, you can also add other vegetables such as carrots, celery, or spinach.
- Make sure to use a good quality broth: The broth is the base of the soup, so it's important to use a flavorful broth that will enhance the taste of the other ingredients.
- Season the soup to taste: Don't be afraid to add salt, pepper, or other spices to taste. You want the soup to be flavorful, but not too salty or spicy.
- Serve the soup with your favorite toppings: Some popular toppings for cheese and trees soup include croutons, bacon bits, or shredded cheese.
Conclusion:
Cheese and trees soup is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.
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