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Enjoy the soup fresh for the best taste. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Cheese bread is best served immediately but can be reheated briefly in the oven.
Variations:
Add potatoes or mushrooms to the soup for extra texture.
Use different cheeses like Gruyère or mozzarella for varied flavor.
Spice up the soup with a dash of smoked paprika or chili flakes.
Prepare mini cheese toasts for individual servings.
FAQ:
Can I use a slow cooker for the soup?
Yes, brown the beef and sauté vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Is this soup freezer-friendly?
Yes, freeze the soup (without cheese bread) in portions for up to 3 months.
What bread works best for the cheese toast?
A sturdy bread like baguette or sourdough works well to hold the cheese and crisp up nicely.
Can I make the cheese bread vegan?
Yes, use vegan butter and dairy-free cheese alternatives.
How thick should the soup be?
The broth should be rich but still pourable. Thicken with a slurry of flour and water if desired.
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