various cheesy soup recipes

Onion Cheese Soup

Ingredients

• 1 big onion, chopped
• three  tablespoons a butter
• 3 tablespoons all-aims flour
• half  teaspoon a salt
• Pepper to a taste
• four  cups of whole milk
• two  cups shredded Colby-Monterey Jack cheese
• a Seasoned salad croutons

Process

• In a big saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Slowly add milk. Bring to a boil; cook and stir for 2two  minutes or until thickened.
• Stir in cheese until it melted. Serve with a croutons and; if desired, top with a Parmesan cheese and minced chives.

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Cheesy Potato Soup

 Ingredients

• Two  tablespoons a butter
• one  medium an onion, chopped
• Six medium potatoes, peeled and a cubed
• Five  cups of water
• Two  cups  of milk
• One  can (10-3/4 ounces) condensed cream of a chicken soup, undiluted
• Half teaspoon garlic salt
• 1/8 teaspoon of pepper
• 12 an ounces Velveeta, cubed
• Minced a fresh parsley

Process

• Melt the butter in a Dutch oven over a medium-high heat. Add an onion; cook and stir until tender, five  minutes. Add potatoes and a water; bring to a boil. decrease heat; cover and simmer until potatoes are tender, fifteen minutes.
•   Add a cheese; stir until cheese is a melted. Sprinkle with parsley.

 

Cheesy Tomato Soup

Ingredients

Soup

•  two  tablespoons a salted butter
• 2 tablespoons of olive oil
• two cloves garlic, minced
• one  yellow onion, diced
• one tablespoon fresh thyme, minced
• one tablespoon of fresh oregano, minced
• 2 tablespoons a tomato paste
• half cup white wine
• One 32- an ounce bottle tomato juice
• Two 14.5-ounce cans a stewed tomatoes
• 3 tablespoons of sugar
• one cup heavy cream
• half  cup freshly grated Parmesan
• half cup freshly grated pecorino cheese
• half cup chopped fresh basil
• Well minced fresh parsley, for serving

Croutons:

• Twelve slices baguette
• Six tablespoons olive oil
• Six thick slices Cheddar cheese

Directions

• For the soup: Heat the butter and an olive oil in a braiser or shallow Dutch oven over medium heat. Add a garlic, onion, thyme and oregano. Season with a some pinches of salt and pepper.
• Cook until an onions are translucent, about five  minutes.
• Improve the heat to medium high and add the tomato paste. Stir and cook for thirty seconds. Add the wine  and scraping the bottom of the pot to deglaze.  
• For the croutons: Meanwhile, drizzle both sides of every baguette slice with half  tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, six  to eight  minutes. Set aside.
• Add a heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if essential. 

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