Creamy Cheese Soup with Croutons
(2 votes)
(2 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 167 mg | (4 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- for the soup
- 2 shallots
- 1 garlic clove
- 2 Tbsps butter
- 800 milliliters vegetable Broth
- 150 grams cream cheese
- 100 grams Whipped cream
- salt
- peppers
- 2 tsps lemon juice
- for topping
- 2 slices white bread
- 1 Tbsp butter
- 2 Tbsps scallions
Preparation steps
1.
Peel and mince the shallots and garlic. Heat the butter in a large pot and sauté the shallots and garlic until softened. Pour in the vegetable broth and bring to a boil. Cut the cream cheese into cubes, add to the soup, reduce the heat to low and cook until the cheese has melted.
2.
Puree the soup with an immersion blender until smooth, then stir in the whipping cream and season with salt, pepper and lemon juice.
Cut the white bread into cubes. Heat the butter in a pan and fry the bread cubes until golden brown on all sides.
3.
Ladle the soup into mugs, top with the croutons, chopped chives and fried onions, if desired.
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