QiMeal
Zupa Serowa
Zupa Serowa · ready in 40 min · 3 servings · 510 kcal per serving · easy · 11 ingredients
Zupa Serowa is a cozy Polish cheese soup built on serek topiony, buttery onion, and rye croutons; keep it below a boil for a velvet finish.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 3
- kcal
- 510
- Difficulty
- easy
Ingredients · 3 servings
- 200 gProcessed cream cheese, cut into pieces
- 80 gCheddar, grated
- 750 mlVegetable broth, hot
- 100 gOnion, finely diced
- 10 gGarlic, pressed
- 30 gButter
- 1 gThyme, dried
- 10 gChive, chopped (to serve)
- 120 gRye baguette, diced (to serve)
- 3 gSalt
- 1 gBlack pepper, ground
Equipment
oven, stovetop, kitchen scale, knife, cutting board, saucepan, small pot, grater, stick blender, baking tray, ladle, bowls
Instructions
- Prepare Station
Gather and measure all ingredients; set out a knife, board, saucepan, small pot, grater, stick blender, baking tray, ladle, and bowls. · 5 min
What to look for: Ingredients are measured, cheese is ready, and tools are within reach.
- Toast Rye
Heat the oven to 204°C / 400°F, spread diced rye baguette on a baking tray, and toast until dry, crisp, and lightly golden. · 8 min
What to look for: Croutons are crisp at the edges and lightly golden.
- Soften Onion
Melt butter in a saucepan over medium heat, add diced onion, and sauté 8-10 minutes until very soft and lightly golden. · 10 min
What to look for: Onion looks glossy, collapsed, and lightly golden without dark browning.
- Add Aromatics
Add pressed garlic and dried thyme to the onion, stirring for 1 minute until fragrant; keep the garlic pale, not browned. · 1 min
What to look for: Garlic smells sweet and aromatic while staying pale.
- Simmer Broth
Heat vegetable broth in a small pot until steaming, pour it into the onion base, and bring the soup to a gentle simmer. · 5 min
What to look for: Small bubbles rise slowly and the surface trembles gently.
- Melt Cream Cheese
Add processed cream cheese pieces to the simmering soup, stirring steadily until completely melted and smooth. · 4 min
What to look for: No cheese pieces remain and the soup looks creamy.
- Blend Cheddar
Remove the saucepan from heat, add grated cheddar, and blend with a stick blender until silky; do not boil after the cheese melts. · 3 min
What to look for: Soup is glossy, silky, and free of visible cheese strands.
- Season Soup
Season the soup with salt and black pepper, then warm gently on the lowest heat only if needed, keeping the surface still. · 2 min
What to look for: Soup stays smooth and does not bubble.
- Serve Hot
Ladle the hot soup into bowls, finish with chopped chive and rye croutons, and serve immediately while smooth and aromatic. · 2 min
What to look for: Each bowl has a creamy surface with green chive and crisp rye croutons.
Nutrition (per serving)
| kcal | 510 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 29 g |
| of which sugars | 7 g |
| Fat | 37 g |
| of which saturated | 22 g |
| Fibre | 3 g |
| Sodium | 2065 mg |
Nutri-ScoreC
Allergens
Contains: milk, gluten
Ingredient substitutions
Processed cream cheese
- Cheddar: The soup will be sharper and less silky because cheddar does not melt like processed cream cheese.
Cheddar
- Processed cream cheese: Use more processed cream cheese for smoothness, though the soup will have less aged cheese depth.
Vegetable broth
- Water: Use only if needed; season carefully because the soup will taste less rounded.
Onion
- Garlic: Use sparingly; garlic is much stronger and will not give the same sweet onion base.
Garlic
- Onion: Add extra onion to keep an allium note, though it will be sweeter and less pungent.
Butter
- Sunflower oil: The onion will soften well, but the soup will lose some buttery Polish richness.
