If you like thick soups, for example with vegetables, then you will surely love the vegetarian cheese soup with corn. This dish turns out to be very light, unusual and cooks very quickly.
It is necessary
- - onions - 1 pc.;
- - milk - 600 ml;
- - broth - 1200 ml;
- - potatoes - 4 pcs.;
- - corn - 1 can (250 g);
- - butter - 15 g;
- - sweet bell pepper - 2 pcs.;
- - green beans - 500 g;
- - cheese - 150 g;
- - thyme - 1 tsp;
- - salt, pepper - to taste.
Instructions
Step 1
Peel the onions, then cut into small half rings and fry in a preheated pan in a little butter. Wash sweet bell pepper, cut, remove the core and seeds from it, cut into cubes. Combine pepper and onion, add dried thyme and sauté for about 5 minutes over low heat.
Step 2
This recipe uses corn. You can use fresh corn on the cob as well as frozen or canned corn. If you chose fresh corn, then cut off the grains from it.
Step 3
Wash the potatoes, peel and cut into large cubes. Add potatoes to fried peppers and onions, then add milk and broth, bring to a boil.
Step 4
Bring the mixture of ingredients to a boil, and then cook for another 5-7 minutes, then add 2/3 of the corn, salt and pepper. After that, cook for about 3 more minutes, then, using a slotted spoon, remove the vegetables from the water and put them in a blender, which you need to grind the ingredients to a puree consistency.
Step 5
Then return the mashed potatoes to the pot, add the rest of the corn and the small chunks of green beans and cook for another 8 minutes.
Step 6
Grate semi-hard cheese on a fine grater, and then add to the finished soup, mix well. Cheese soup with corn is completely ready, you need to cool it a little, and then you can serve it to the table.
