soupstovetopunder 1 hour
Kartoffelsuppe mit Zucchini und Schmelzkäse
This vegetable soup combines tender potatoes, zucchini, and melted processed cheese for a rich, smooth texture. Served with crispy croutons, it's an ideal quick meal.
From YouTube · Oct 4, 2026
This vegetable soup combines tender potatoes, zucchini, and melted processed cheese for a rich, smooth texture. Served with crispy croutons, it's an ideal quick meal.
10 min, estimated
Prep time
30 min, estimated
Cook time
40 min, estimated
Total time
4 (estimated)
Yield
Ingredients
13 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving250 kcal
- Fat
- 9g
- Carbs
- 35g
- Protein
- 8g
Whole recipe (4 servings): 1000 kcal
- onion
- garlic
- carrot
- potato
- 1 zucchini
- water
- slices of bread
- red bell pepper
- oregano
- processed cheese (Schmelzkäse)
- salt
- pepper
- fresh parsley (optional, for garnish)
Method
6 steps- Heat vegetable oil in a pot. Add chopped onion and minced garlic; sauté until translucent.
- Add chopped carrot, potato, and zucchini to the pot. Pour in water to cover the vegetables. Bring to a boil and cook for about 20 minutes until vegetables are tender.
- While the soup is cooking, prepare the croutons: cut bread slices into cubes, toss with a little vegetable oil, and bake at 180°C (356°F) for 10-15 minutes until crispy.
- Once vegetables are cooked, use an immersion blender to puree the soup until smooth and homogeneous. Return to heat if necessary.
- Add processed cheese to the soup, stirring until melted and well incorporated. Season with salt, pepper, and oregano to taste.
- Serve the hot soup garnished with chopped parsley and accompanied by homemade croutons.
Recipe notes
Equipment
- pot
- immersion blender
- baking sheet
- knife
- cutting board
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Get 6 free recipes every month.Estimated nutrition
Per serving: 250 calories
Fat: 9 g · Carbs: 35 g · Protein: 8 g
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