Parmesan And Mozzarella Soup Recipe

Name: Parmesan and Mozzarella Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Fusion
Ingredients: 100 g Mother Dairy Salted Butter; 200 g Old Hill Parmesan Cheese; 200 g Mooz Pizza Mozzarella Cheese Block; 80 g Knorr Vegetables Stock Cubes; 1 kg Tata Salt (Vacuum Evaporated Iodised); 1 pack (100 g) Tata Sampann Pure Black Pepper Powder; 100 g The Baker'S Dozen Zero Maida Pita Bread, Whole Wheat

Fusion cuisine · 550 calories

About this recipe

A hearty and flavorful onion soup made with tender halal beef, sweet Vidalia onions, and a cheesy topping, perfect for a comforting dinner.

Ingredients

100 g Mother Dairy Salted Butter
200 g Old Hill Parmesan Cheese
200 g Mooz Pizza Mozzarella Cheese Block
80 g Knorr Vegetables Stock Cubes
1 kg Tata Salt (Vacuum Evaporated Iodised)
1 pack (100 g) Tata Sampann Pure Black Pepper Powder
100 g The Baker'S Dozen Zero Maida Pita Bread, Whole Wheat

Instructions

1. Melt 2 tablespoons of sweet butter in a large saucepan over medium heat.
2. Add 1 thinly sliced Vidalia onion to the pan and sauté for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned and caramelized.
3. Add 3 cups of vegetable stock to the saucepan, along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a boil.
4. Reduce the heat and let the soup simmer for 10 minutes to allow the flavors to meld.
5. Preheat your oven to 400°F (200°C). Transfer the soup to an oven-safe casserole dish. If desired, add broken pieces of toasted pita bread to the dish.
6. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the top of the soup. Place the casserole in the oven and bake for 35 minutes.
7. Remove the casserole from the oven and ladle the hot soup into individual serving mugs. Top each serving with 1/4 cup of grated mozzarella cheese and serve immediately.