Made with AI
Spicy Tomato, Potato and Cheese Soup
35 min 340 kcal per serving Easy
Ingredients
4 Servings
- Potato, cubed150 g
- Carrot, sliced80 g
- Onion, chopped50 g
- Tomato, chopped150 g
- Cheddar cheese, grated20 g
- Butter5 g
- Lemon juice15 g
- Red chili pepper, minced4 g
- Egg-free, fish-free and shellfish-free vegetable broth250 ml
- Smoked paprika2 g
Instructions
- 1
Melt the butter in a medium saucepan over medium heat.
- 2
Add the chopped onion, sliced carrot and minced red chili pepper. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.
- 3
Add the smoked paprika and cook for 30 seconds, stirring continuously to release its aroma.
- 4
Add the cubed potato, chopped tomato and vegetable broth. Stir well and bring the soup to a boil.
- 5
Reduce the heat to low, cover partially and simmer for 15–20 minutes, or until the potato and carrot are tender.
- 6
Blend all or part of the soup to the desired consistency using an immersion blender. For a chunkier soup, lightly mash some of the potato against the side of the saucepan instead.
- 7
Reduce the heat to its lowest setting. Add the grated cheddar cheese gradually and stir until fully melted. Do not allow the soup to boil after adding the cheese.
- 8
Remove the saucepan from the heat and stir in the lemon juice.
