Source: https://recipheon.com/en/recipes/soups/cheese-and-pasta-soup
About this recipe
Cheese and pasta soup is a mild, creamy soup made with vegetable broth, processed cheese, carrot, and pasta. Butter helps bring out the flavor of the base, carrot supplies gentle sweetness, and the processed cheese melts into the broth for a characteristically velvety texture. Pasta makes the soup more substantial, so it works well as a quick lunch. This simple soup depends on gentle heating so the cheese blends smoothly into the broth.
Ingredients
Servings: 4
800 ml vegetable broth
120 g processed cheese
80 g pasta
1 carrot
1 tablespoon butter
Steps
Peel the carrot and cut it into small dice or thin slices. Cut the processed cheese into smaller pieces, and measure the pasta separately so you add it only to the hot base.
Melt the butter in a pot and cook the carrot for 3–4 minutes. Pour in the broth and cook for 8–10 minutes, until the carrot is tender.
Reduce the heat, add the processed cheese, and stir until melted. Add the pasta and cook according to the package directions, usually 6–10 minutes, stirring occasionally.
Stop cooking when the pasta is tender and the cheese has blended into the broth. Serve immediately, before the pasta thickens the soup too much.
Estimated nutrition
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