2 Hot And Yummy Cheese Soup Recipes For July's Rainy Days

Flavourful and nutritious, these warm and cheesy soups are a comforting indulgence in the rainy season.

Updated Jul 9, 2024, 02:51 PM IST

After the extreme heat of June, July brings those cosy, rainy days where everyone craves some healthy and comforting dishes such as soups. A steaming hot bowl of this yummy delight loaded with vegetables, spices and cheese is perfect for the monsoon season. They not only fill your tummy but also brighten your gloomy day. Here are two cheesy and nutritious soup recipes you can make this rainy season.

Broccoli Cheese Soup

Prep time: 15 minutes, Cooking time: 35 minutes

Broccoli cheese soup is a classic monsoon delight that captures the creamy taste and flavour of cheese with the goodness of broccoli and seasonings.

Ingredients:

Quantity	Ingredients
4 cups	Fresh broccoli florets
1	Onion, diced
2 cloves	Garlic, minced
4 cups	Vegetables
2 cups	Cheddar cheese, shredded
1 cup	Parmesan cheese, shredded
1 cup	Heavy cream
3 tbsp	Butter
3 tbsp	All-purpose flour
1 tsp	Salt
1/2 tsp	Black pepper
1/4 tsp	Ground nutmeg

Method

Cut the broccoli into small florets. Peel and dice the stems if desired. Set it aside.

In a large pot, melt the butter over medium heat. Add the diced onion and cook until it becomes translucent about 4-5 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.

Sprinkle the flour over the onion and garlic mixture. Cook for about 2-3 minutes until the mixture turns golden brown.

Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.

Add the broccoli florets to the pot. Simmer until the broccoli is tender, about 10-15 minutes.

Reduce the heat to low. Stir in the shredded cheddar and Parmesan cheeses until they are fully melted and incorporated into the soup.

Add the heavy cream. Season with salt, black pepper, and ground nutmeg. Ladle the soup into bowls and serve hot.

French Onion Soup

Prep time: 10 minutes, Cook time: 1 hour

This soup is a perfect amalgamation of caramelised onions, savoury broth, crusty bread, and melted cheese, making it an ideal dish for a cosy gathering during the rainy season.

Ingredients:

Quantity	Ingredients
4 tbsp	Unsalted butter
3 pounds	Yellow onions, thinly sliced
2 cloves	Garlic, minced
1/3 cup	Dry white wine
6 cups	Vegetable broth
4 sprigs	Fresh thyme
2	Bay leaves
1 tsp	White wine vinegar
to taste	Salt and freshly ground black pepper
1	Baguette, sliced into ½-inch thick rounds
2 cups	cheese, shredded

Method

Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and translucent, about 10 minutes.

Reduce heat to low and continue cooking, stirring every 10-15 minutes, until the onions are deeply golden brown and caramelised, about 40-50 minutes.

Add the minced garlic and cook for another minute, until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pot.

Let the wine simmer for a few minutes, allowing the alcohol to cook off.

Add the vegetable broth, thyme sprigs, and bay leaves to the pot. Increase heat to medium-high and bring to a boil.

Reduce heat to low, cover partially, and simmer for 20 minutes. Season with white wine vinegar, salt, and pepper to taste.

Preheat your oven to broil. Arrange the bread slices on a baking sheet and toast under the broiler for a few minutes, until golden brown and crisp. Remove from the oven.

Divide the soup among oven-safe bowls or ramekins. Top each bowl with a toasted bread slice and sprinkle generously with cheese. Broil for 2-3 minutes, until the cheese is melted and bubbly.

Garnish with fresh thyme leaves and enjoy your comforting bowl of French onion soup.

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