Best Danish Cheese Soup Recipes

ONION AND DANISH HAVARTI SOUP

Onion and Danish Havarti Soup image

Cooking the onions for this hearty soup requires less tending in the convection oven than in a saucepan and the aroma is just as wonderful!

Yield makes 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons butter
6 large onions, thinly sliced
1/2 teaspoon salt
1 1/2 cups white wine
8 cups chicken broth
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
2 cups diced Danish Havarti cheese

Steps:

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 350°F. Place a heavy, shallow roasting pan in the oven and add the butter; when the butter is melted add the onions and toss to coat with the butter. Sprinkle with salt and spread the onions in an even layer.
Roast, uncovered, for 20 to 25 minutes, until the onions are very tender and caramelized around the edges. Stir them several times during the cooking.
Transfer the onions to a deep soup pot. Pour the wine into the roasting pan and scrape up the browned bits. Pour the wine into the pot with the onions and add the chicken broth, pepper, and nutmeg. Heat to a simmer and cook for 15 minutes.
Ladle the hot soup into bowls and top with Havarti. Serve immediately.

HOMEMADE CHEESY POTATO SOUP

Homemade Cheesy Potato Soup image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

Steps:

Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

QUICK SAVORY CHEESE SOUP

Quick Savory Cheese Soup image

This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 cup shredded carrot
1/2 cup finely chopped celery
1-1/2 cups shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
Minced chives, optional

Steps:

In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.

DANISH CHEESE SOUP

Danish Cheese Soup image

This is from the cookbook _Best of Scandinavian Cooking_ by Shirley Sarvis and Barbara Scott O'Neill. The original recipe calls for Danish Danbo cheese, but if you can't find that the authors recommend cheddar, jack, or gouda. I will probably lighten this up some when I make it, but I for now I will post as written. Of course one could easily make this vegetarian by using veg stock instead of chicken broth! Posted for ZWT 6--Scandinavia.

Provided by smellyvegetarian

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/4 cup green onion, green and white parts
2 tablespoons flour
2 cups milk
2 cups chicken broth (or vegetable!)
2 carrots, peeled and cut
1/3 cup celery, chopped
2 cups danbo cheese (or cheddar, jack, or gouda)
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
2 tablespoons parsley, fresh
paprika (to garnish)

Steps:

In a large pan, melt butter. Add onions and saute until limp.
Stir in flour, blending to make a smooth paste. Gradually add milk and stock, stirring to make a smooth sauce.
Add carrots, celery, cheese, salt, 1/4 t paprika, and pepper.
Cover and simmer until the cheese is melted and the vegetables are tender, stirring occasionally.
Just before serving, add parsley.
Sprinkle paprika on individual servings.

Nutrition Facts : Calories 183.4, Fat 12.5, SaturatedFat 7.7, Cholesterol 34.2, Sodium 675.1, Carbohydrate 8.8, Fiber 0.7, Sugar 1.1, Protein 9.3