1. Cream cheese soup with garlic croutons

Products:

Cream 20% — 250 ml

Water — 1.5 liters

Butter — 50 g

Flour — 1 tablespoon

Onion — 1 pc.

Garlic — 1 head

Potatoes — 2 pcs.

Red bell pepper — 1 pc.

Slices of white bread — 3-4 pieces.

Hard cheese — 150 g

Parsley — 1 bunch

Dill — 1 bunch

Nutmeg — 1 pinch

Thyme (thyme) — 1 teaspoon

Basil — 1 teaspoon

How to make soup:

1. Peel and cut the potatoes into small cubes, pour water over them, add a little salt and cook until tender for 15-20 minutes.

2. Meanwhile, chop the onion, peel the garlic and chop, cut the bell pepper in half and free from the seeds (if the pepper is very large, half is enough).

3. Place the pepper in a preheated 190 ° C oven for 10-15 minutes until black spots appear.

4. Fry the onion and half the garlic in butter (25 g) until golden brown.

5. Add a spoonful of flour to the vegetables and mix well, fry until a faint nutty smell appears, and then pour the contents of the pan with cream. Immediately mix the resulting mixture so that no lumps form. Cook it on the lowest heat until thickened, stirring constantly.

6. Put the finished cream with vegetables in a saucepan with potatoes, add salt, add nutmeg and herbs. If necessary, add a little water. Continue to cook the soup over low heat.

7. Cool the finished bell pepper a little and remove the skin from it (after baking, it easily departs from the pulp). Cut the pepper into cubes and put it in the soup.

8. Grate the cheese on a fine grater and put it in a saucepan in small portions, cook until it completely dissolves. At the end, add the chopped greens, cover the soup with a lid and take care of the crackers.

9. Cut the bread into small cubes, melt the remaining butter in a frying pan, add garlic and put the bread there. Mix well, sprinkle with salt, dry herbs and mix again. Fry the crackers for 5-7 minutes over high heat until they turn golden.

10. Serve the hot cream cheese soup, sprinkled with garlic croutons.

2. Mushroom cream soup

Products:

Champignons — 200-300 g

Carrots — 1 pc.

Onion — 1 pc.

Potatoes — 2-3 pcs.

Processed cheese — 200 g

Milk or cream — 100 g

Vegetable oil — 30 g

Greens — 0.5 bunches

Salt — 1 teaspoon

Pepper — 1 pinch

How to make soup:

1. Boil 2 liters of water. During this time, peel the potatoes and cut them into cubes. Put the potatoes in boiling water and cook for 10 minutes.

2. Take the onion and carrot, peel and rinse. Cut the onion into cubes, grate the carrots on a coarse grater.

3. Wash and slice the mushrooms with plates.

4. Preheat the pan, pour vegetable oil. We spread the vegetables and mushrooms. Simmer over medium heat, stirring, for 3-4 minutes.

5. When the vegetables are fried, add them to the soup and cook for another 7-10 minutes. Cut the processed cheeses into cubes. Wash and chop the greens finely.

6. Add milk (or cream) and cheese to the soup. Salt and pepper to taste. Let the mushroom soup boil and remove it from the heat. Put the greens and let the soup brew under the lid for another 10 minutes.

3. Pumpkin soup with cream

Products:

Pumpkin — 200 g

Potatoes — 1 pc.

Water — 0.9 stack.

Cream — 0.5 stack.

White bread — to taste

Salt — to taste

How to make soup:

1. Cut the peeled and washed pumpkin and potato into medium cubes and add to a frying pan heated in vegetable oil.

2. Add water and simmer under a closed lid for about 15 minutes.

3. Chop the finished vegetables in a blender or using a mixer. Transfer to a saucepan and add the warmed cream.

4. Put the pan on the fire, let the mashed soup boil and simmer for 5 minutes. Salt. We serve it with crackers.

4. Creamy broccoli and bacon soup

Products:

Broth (meat, vegetable) or water — 1 liter

Flour — 2 tablespoons

Cream 10% — 250 ml

Corn — 300 g

Broccoli — 300 g

Potatoes — 3 pcs.

Onion — 1 pc.

Brisket (smoked, bacon is possible) — 100 g

Dry thyme — 0.5 teaspoons

Salt — to taste

Ground black pepper — to taste

How to make soup:

1. Cut the brisket into small pieces. Fry in a saucepan over low heat until golden brown, about 7-8 minutes (in vegetable oil).

2. While the brisket is frying, finely chop the onion. And add it to the brisket.

3. Cut the potatoes into small cubes. Broccoli is divided into inflorescences.

4. Add flour to the pan where the brisket is fried and fry, stirring, for about 30 seconds.

5. Pour in the broth (or water) and put the potatoes in a saucepan, bring to a boil. Salt to taste. Cook over low heat until the potatoes are half cooked, about 10 minutes.

6. Add broccoli, corn, thyme and cream to the soup. Cook until broccoli and potatoes are ready, about 8-10 minutes.

7. Pour the soup on plates and serve. Enjoy your meal!