Delicious soup with melted cheese. Homemade cheese - recipes

To be 100% sure that the cheese is made only from high-quality ingredients, use the tips and recipes of experienced housewives who know how to make cheese at home from milk.

The abundance of cheese products on the shelves of our stores has not surprised anyone for a long time. The variety of varieties often makes you wonder which cheese to choose? To bring maximum benefit to the body, it must be made from natural and good quality products.

Do you know that to prepare 1 kilogram you need to take 10-12 liters of milk? And good milk is far from a cheap raw material. Wanting to save money, many manufacturers use many additional components that make the cheese no longer quite cheese. What to do?

Once upon a time, almost every housewife who kept cows or goats could make delicious homemade cheese or cottage cheese. Free from harmful additives and palm oil. Do you want to learn and understand how to make cheese at home?

It's not difficult and the result will definitely please you. The resulting cheese dishes can be varied with spices, herbs and herbs. Experiment while cooking, try adding garlic, paprika, dill, hot pepper. You will get a piquant and aromatic cheese.

Home cooking often produces tastier and healthier results than assembly-line production. The technology for making cheeses involves mixing lactic acid bacteria or special enzymes with milk.

Bacteria and enzymes can be bought at the pharmacy; they quickly curdle milk and help separate it into whey and curds.

Requirements for main ingredients

The perfect cheese is made from just three ingredients - milk, starter and salt. But such a “pure” composition is quite rare.

If possible, take full-fat and high-quality milk, preferably homemade or farm milk from trusted sellers. Cheese is a product with a high fat content, so the fattier the milk, the tastier and more tender it will be. You should not boil it first, as this will “kill” all the beneficial substances.

To increase the fat content of milk, you can add cream or sour cream to it. By the way, it is better not to use rustic separated sour cream; it is the “urban” store-bought sour cream that is prepared with sourdough, which is very important for making cheeses.

Sour cream and eggs are often used as starter culture, but you can use kefir or natural yogurt.

When someone talks about cheese, for some reason they immediately think of a hard product with holes. What about other varieties? Cheese at home from milk can be made either hard or soft, brine or fermented milk - experiment with spices and recipes and you will definitely surprise your family with a tasty and healthy dish, and most importantly, you will be completely confident in the quality.

How to cook cheese at home so that it is healthy and tasty? Let's turn to proven recipes.

Indian cheese Paneer

This type of cheese is common in South Asia. It is very easy to prepare. 4 liters of milk and the juice of one medium lemon are all the ingredients.

In a thick saucepan, bring the milk to almost a boil and pour in the lemon juice. In just 2-3 minutes, curd flakes and whey will appear.

Pour the resulting mass into cheesecloth, strain off the whey, tie it in a knot and place under a press. After a few hours the cheese is ready.

Creamy

Take 0.5 liters of good sour cream, which contains only cream and sourdough. The fattier the sour cream, the tastier the cheese will be.

Place the sour cream in cheesecloth and add a pinch of salt if desired. Tie the ends of the gauze and hang to drain the serum for a day. You may be surprised, but the cream cheese is already ready!

If you add herbs, seasonings or spices to sour cream, it will be difficult to distinguish the cheese from store-bought cheese.

The second version of the recipe is based on kefir. Place delicious and rich kefir directly in the bag in the freezer for 6-8 hours. Then remove the film and place it on cheesecloth and a colander. Once it has melted and all the whey has drained, you can spread the cream cheese on the sandwich. The disadvantage of this method is that there is little output.

Philadelphia

This cheese is classified as cream cheese and has a delicate creamy consistency. It is perfect for sandwiches and as a...

Take 1 glass each of fermented baked milk and kefir with at least 2.5% fat content, and half a glass of 20% sour cream.

Mix the ingredients at room temperature, add a pinch of salt and place in a colander lined with gauze. Place it in a saucepan to drain and leave in the refrigerator for 1-2 days. To prevent it from getting too windy, cover with a lid or plate. During this time, the whey will drain, and the curd mass will thicken and ripen.

Adyghe

Brine cheeses are made using special salted brines; they are distinguished by the absence of a crust and have a brittle consistency. Brynza, Suluguni, Adyghe, Chechil and other popular varieties belong to this type. Due to the fact that bacteria quickly develop in such products, the solution is sometimes specially over-salted in order to prolong storage.

But for your family, you can prepare cheese at home with the salt concentration you like, which distinguishes it from store-bought cheese.

Adyghe cheese is a soft cheese and does not require ripening.

The ingredients are as follows.

Milk – 1 liter.
Sour cream – 200 g.
Salt – 1 tablespoon.
Eggs – 3 pcs.

Bring the milk to a boil. Beat eggs with salt, add sour cream and mix well. Pour the mixture into boiling milk while stirring constantly. Cook for 3-5 minutes. As soon as the curd mass has separated from the milk, it’s time to remove from the heat. Overcook – the cheese will be rubbery.

Line a colander with 3-4 layers of gauze and discard the hot mixture to drain the whey. After a couple of hours, tie the gauze and put it under a press in the refrigerator overnight. In the morning, the Adyghe delicacy is ready.

Brynza

It's easy and simple to prepare! For 3 liters of milk, take a tablespoon of salt and 3 tablespoons of 9% vinegar. Yield: 350 grams.

Boil the milk, add salt and bring to a boil again. Pour in vinegar; as soon as flakes appear, remove from heat.

Using a colander and cheesecloth, allow the whey to drain and place under a press in the refrigerator. It's best to leave it overnight. In the morning, the resulting cheese can be served with tea, but it’s better to put it in a container and fill it with whey - the next day it will be even tastier.

Dutch

How to cook cheese at home so that it resembles hard Dutch cheese? Surprisingly, you will only spend half an hour of your time.

The ingredients are as follows.

Cottage cheese – 1 kg, preferably full-fat homemade or farm-made cottage cheese.
Butter – 100 g.
Milk – 1 liter.
Eggs – 2 pcs.
Salt and soda - one teaspoon each.

Pour milk over the cottage cheese and place over medium heat, stirring constantly. When the whey separates, remove from the stove and place in a colander to drain. Add butter. Beat eggs with salt and soda. Mix everything well and put on low heat.

Cook until the mass becomes thick and viscous, yellow in color. Be sure to stir continuously to avoid burning. The whole process will take no more than 10 minutes.

Transfer the cheese into a mold and refrigerate. After cooking, the product should be cooled for some time and can be tasted - it does not require long ripening.

Mozzarella

If anyone doesn’t know, mozzarella looks like white balls soaked in brine and is classified as a rennet cheese. Rennet cheese is a product prepared using a special enzyme that is extracted from the stomachs of calves or kids. Its use significantly reduces cooking time.

The classic recipe calls for black buffalo milk, but, unfortunately, it is not sold in the store, so take regular cow milk.

The ingredients are as follows.

Milk – 4 liters.
Pepsin (enzyme) – 0.04 g.
Salt - a heaped tablespoon.
Water – 30 grams.

Heat the milk to approximately 35 degrees - this is the best temperature for the rennet to react effectively. Use a special kitchen thermometer.

Pepsin is difficult to measure, so take it on the tip of a knife. Dissolve in boiled water at room temperature and mix with warm milk.

After about half an hour, the milk will ferment and will look like. Cut it into small squares to release the whey and leave for 15-20 minutes.

Drain off the whey and transfer the “solid milk” to a colander or a special perforated cheese mold. Let sit for another 2 hours. During this time, the excess whey will finally drain off.

Turn the pan out onto a dry, clean plate and leave for another couple of hours.

Let's start with the ambassador. Dissolve the salt in the whey, dip the cheese in the brine and leave overnight.

The next day you can start tasting, or you can wait a few days for maturation. Real rennet cheese matures for at least three weeks.

Chechil

Armenian braided cheese is dietary because it is made from low-fat milk. It belongs to the brine rennet cheeses and is similar to Suluguni.

The ingredients are as follows.

Milk – 4 liters.
Water – 8 liters.
Citric acid – 1 teaspoon.
Rennet – 1 gram.
Salt – 200 g.

In a water bath, heat the milk to 36-38 degrees, stirring constantly. Dilute citric acid and enzyme separately in a quarter glass of milk or water, mix them with heated milk and set aside in a warm place. To preserve heat, the pan can be wrapped.

After an hour, heat the pan for literally 5-7 minutes over medium heat. Cut the jelly-like mass into cubes and drain the whey. Let sit for another 30 minutes.

Heat the water in another container to 70-80 degrees and place the cheese pieces into it. Stir them in the water with wooden spatulas for about 15 minutes.

Put on rubber gloves and continue kneading with your hands. Keep the water temperature constant.

Gradually begin to stretch the cheese, form threads and transfer them to the salty solution. For 1 liter of water you should take 200 g of salt.

Leave the threads in the brine for a day, then wring them out and braid them.

The ingredients are as follows.

Very fatty cottage cheese – 1 kg.
Unscented vegetable oil or melted butter - 3 tablespoons.
Salt and soda - half a teaspoon each.
Water (or diluted milk) – 2 liters.
Paprika and fenugreek - 1 teaspoon each.

Leave the cottage cheese in the freezer overnight. Bring the water to a boil and place the frozen cottage cheese in it, cook for 15-20 minutes. Strain through cheesecloth placed in a colander until the liquid has completely drained.

Mix cottage cheese with salt, soda and oil. Transfer to a heavy saucepan and cook until smooth, about 10 minutes. If you notice the taste of soda, you can add a spoonful of vinegar and a pinch of sugar.

Take baking paper (parchment), sprinkle it with a mixture of spices and salt. Place the cheese mixture on the edge and wrap it with a roll. Cool in the refrigerator. After 2 hours you can try.

Each cheese goes into its own box

Homemade cheese should be stored in the refrigerator for no longer than a week, because you do not add preservatives to it, which means bacteria multiply faster. But, as a rule, household members eat a delicious dish in just a day or two and have to cook a new portion.

Storage methods depend on the type of product. For example, under no circumstances should cottage cheese be stored in plastic bags - it suffocates there and quickly sours. Place it in an enamel or glass container. This is the most perishable type of cheese - after a day or two, sourness and an unpleasant smell appear.

Place in the freezer cottage cheese and cheese from those products that do not lose their beneficial properties when defrosted.

Rennet cheeses do not tolerate moisture, so ensure they are stored dry. Wrap in cling film and place in an enamel saucepan.

Adyghe, feta cheese and suluguni feel great in a stainless steel or enamel container.

The ideal place to store cheese is in the vegetable compartment of the refrigerator. Pre-wrap it in cling film to ensure an airtight seal.

If you don’t have a refrigerator at hand, it’s broken, or you’re out in nature, on a trip, and it’s hot outside, then take a cotton cloth, soak it in salt water, wring it out and wrap the cheese. Place in a dark, well-ventilated place.

If you want to get hard cheese, like in the store, then you should use a heavy press, the density depends on the pressure. But it still won’t affect the taste, so think carefully about whether you need it?
The cheese needs to ripen, give it a chance to sit. Its taste will be more rich and piquant. It will ripen well if its weight is more than half a kilogram.
To shape it, you can use a regular colander.
Over-salted rennet or brine cheeses need to be soaked; excess salt will go into the water.

Conclusion

If you want to make homemade cheeses based on savings, then you are unlikely to gain much. But you will be confident in the freshness of the product and the quality of the ingredients. Do you know how your cheese will differ from store-bought cheese? It will be prepared with love, which means it will bring double benefits to your family.

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Cheese soup is included in the cuisine of many European countries. Since ancient times, cheese making has been a source of income for many peasants, so a dried piece of cheese can easily be turned into the basis for a delicious soup. Nowadays, the finest types of cheese (like cheddar) are put into cheese soup, but more often the recipe calls for the use of processed cheese, because this is what really dissolves, giving a true creamy taste.

And although, according to legend, the first recipe for such a soup appeared by accident (like many famous dishes), when the cook dropped a piece of cheese into a saucepan with soup, our ancestors used a recipe for the first course of feta cheese, which dissolves well in boiling water. Now such soups remain in the national cuisine, for example, among the Slovaks. But the Italians, to prepare cheese soup, use the recipe with hard varieties. Therefore, in order to prepare a delicious soup with hard cheese, it is important to adhere to the ideal proportion - one liter of water per 100 grams of cheese.

Cooking time: 40 minutes.

To get two liters of your favorite dish with cheese you will need the following products:

potatoes - 3 pcs.;

300 g hard cheese;

2 liters of water;

several stalks of celery;

half a glass of dry white wine;

half a glass of cream 20% fat;

flour - 3 tbsp. spoons;

onions - 2 heads;

butter - 20 g;

olive oil - 3 tbsp. spoons;

salt;

pepper;

nutmeg.

The recipe may contain some modifications, but in general the order of preparation is as follows:

Peel the potatoes and cut into cubes.
Very finely chop two onions and celery stalks, send them along with the potatoes and fry in olive oil for 2-3 minutes.
Transfer the whole mass into a saucepan, pour in half a glass of white wine and let it brew for a couple of minutes.
Next, pour hot water over the mixture, bring to a boil, remove any foam that appears and cook until all the vegetables are completely softened (about 15 minutes).
The prepared vegetables need to be ground in a blender until pureed (after all, cheese soup is a type of puree soup).
Grate approximately 200 grams of cheese.
Season the vegetable puree with salt and pepper and add grated cheese.
Next, you need to pour the cream mixed with flour into the mixture, add literally a pinch of nutmeg, mix everything well, and then put it on the fire.
When the dish boils, you can turn off the heat and add butter.
While the cheese soup is infusing under a closed lid, you can take one remaining onion, cut into rings and fry in olive oil.
Serve fried onion rings along with croutons to highlight the taste of the cheese.
To enhance the cheese flavor, add about a tablespoon of grated cheese (from the remaining 100 grams) to each plate. This soup will be especially good!

Cheese soup belongs to the category of cream soups or puree soups. The French use the recipe for this first dish in such a way that the composition can include hard, semi-soft, and processed cheese, even blue cheese. In our country, elite varieties of cheese are too expensive to be used as first courses, so many housewives radically change the recipe, using ordinary processed cheese (cheeses such as “Volna”, “Orbita”, etc.)

It is better to prepare cheese soup at once, so that everyone in the household eats it immediately. After all, if they want this dish again, it's not such a big deal to spend another 40 minutes. You can only leave this version of this first dish in the refrigerator, where cheese is added immediately before serving. You can also change the usual composition and taste of the dish by adding pieces of bacon or smoked lard at the end of cooking.

How can you further enhance or change the taste of the first course with cheese?

Some housewives cook cheese soup not only with cheese, but also with barley, beans, green peas or even noodles.
There are soups (of course, not for everyone!), where, along with processed or hard cheese, shrimp, cod fillet, hake or other white fish are added.
Housewives who care about vitamins and therefore add carrots everywhere will not fail to add them to a recipe for soup with cheese. In addition, it will give the dish an elegant bright yellow color.
Those who do not like water soups use chicken, meat or mushroom broth.
Lovers of fresh vitamins, regardless of the season, will definitely add some greens - parsley, dill, celery leaves, leeks or green onions.
Mustard and ketchup can also change or enhance the taste of cheese soup.
Meat eaters will add chicken or boiled tongue.

In general, everyone will find their own recipe for soup with hard cheese, but one thing will remain unchanged - cheese. This ingredient cannot be replaced by any flavoring additives. This dish will add a festive touch to the drabest everyday day, so good housewives try to pamper their loved ones with this soup as often as possible. True, they themselves may not consume it because of the high calorie content of this dish (278 kcal per 100 g).

Sometimes you can create something very interesting from the most ordinary products. For example, cheese soup. It's easy and quick to prepare, and the dish comes out with a rich, creamy flavor.

French cheese soup with garlic croutons

You will need:
chicken fillet - 400 g
soft processed cheese - 200 g
potatoes - 3 pcs.
carrots - 1 pc.
salt, ground pepper, allspice - to taste
vegetable oil - 2 tbsp. l.
bay leaf - 3 pcs.
fresh herbs to taste
for croutons - baguette (or any other bread), garlic, olive oil

How to cook:
Boil 1.5 liters of water in a saucepan, cut the chicken into small pieces and place it in boiling water.
As soon as the broth begins to boil, add salt, a couple of allspice and black peppercorns, and bay leaves. Cook from the moment of boiling for 20 minutes.
Peel the potatoes and cut into cubes. Take out the meat, add the potatoes and cook for 5-7 minutes.
Clean and grate the carrots. We do a light frying in sunflower oil. Lightly salt and pepper. Add the finished roast to the soup and cook for another 5–7 minutes.
Add melted cheese, mix well and turn off the heat.
Cut the baguette into long slices. Peel one clove of garlic. Dip the bread in olive oil on both sides. Rub garlic on both sides (cut halfway lengthwise) and place in the oven for a few minutes at a temperature of 190–200 degrees. Serve bread with soup.

Cheese soup with broccoli and champignons

You will need:
champignons - 5–7 pcs.
processed cheese - 2 pcs.
broccoli - 200 g
potatoes - 1–2 pcs.
carrots - 1 pc.
salt, vegetable oil for frying

How to cook:
We cut the champignons. Fry for 5-10 minutes. Grate three carrots and fry them too.
Divide the broccoli into florets and into smaller pieces. You can use fresh broccoli (in season), or frozen. In this case, defrost the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut.
We cut potatoes.
Add all the ingredients to boiling water, add salt and cook for 10 minutes.
Meanwhile, grate the cheeses on a coarse grater. And add to the soup.
Cook for another 5 minutes until the cheeses are gone. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.

Cheese soup with shrimp

You will need:
butter - 2 tbsp. l.
hard cheese - 150 g
garlic - 2 cloves
onions - 1 pc.
shrimp - 400 g
rice - 2 tbsp. l.
salt, pepper, bay leaf
1 tomato or 1/2 tsp. tomato paste

How to cook:
Rice should be soaked in advance. When you start cooking, fill it with a liter of cold water and bring to a boil.
Separately, fry finely chopped onions in a frying pan. When the onion has already become golden, here you need to simmer the tomato or lightly fry the tomato paste.
While the rice is cooking, peel the shrimp and place them in a pot of boiling rice. Remember that shrimp cook quickly and should be added to the water five minutes before the grits are ready.
Immediately after this add salt and pepper. Then - fried onion with tomato, finely chopped garlic and a couple of bay leaves.
Grated cheese should be added to the soup only after the heat is turned off. When the cheese is completely melted, the delicate soup can be served.

Cheese soup with salmon and pine nuts

You will need:
fish fillet (salmon, salmon) - 200–300 g
onions - 1 pc.
carrots - 1 pc.
dill - 1 bunch
potatoes - 3 pcs.
pine nuts - 3 tbsp. l.
processed cheese - 4 pcs.
black pepper, salt
water - 1 l
olive oil - 2 tbsp. l.

How to cook:
In a saucepan, fry chopped onions and carrots, grated on a coarse grater, in olive oil. Add roasted pine nuts to the vegetables and mix everything.
Let the water boil in a saucepan. Place the crumbled processed cheese there and stir well with a wooden spatula.
Add diced potatoes to the pan and cook until half cooked.
Then put the sautéed vegetables in a saucepan, add diced fish fillets, salt and pepper and let the soup boil. Cook for 5 minutes until the fish is ready, add finely chopped dill and immediately turn off the heat.
The soup should be allowed to brew for about 5 minutes, and then you can pour it into plates

Cheese soup with smoked meats

You will need:
smoked pork ribs - 500 g
soft processed cheese - 160 g
cream 33% fat - 200 g
onion - 1 pc.
celery stalks - 150 g
potatoes - 1–2 pcs.
tomato paste - 2 tbsp. l.
water - 800 ml
bacon slices (optional)

How to cook:
We cut the pork into individual ribs, add water and cook over low heat for 40-45 minutes after boiling. You should get a strong broth. Then you need to take out the ribs and cut off the meat from them.
Finely chop the onion, chop the celery, cut the potatoes into cubes. In a saucepan, fry the onion and celery in olive oil until almost fully cooked, and then add the potatoes there and fry lightly as well. Add tomato paste to the vegetables and keep on fire for another 2 minutes.
Pour in the broth and simmer the soup over low heat until the vegetables are soft. At the end of cooking, add cheese, parsley or dill.
Fry thin slices of bacon in a frying pan without oil until they become crispy. The soup will look very appetizing if you garnish it with bacon chips and sprinkle with grated cheese.

Cheese soup with white wine and nutmeg

This soup is very quick to prepare and has an exquisite taste. By the way, there is no alcohol left in it; it all evaporates during cooking, but the wine gives the soup its subtle aroma.
You will need:
chicken broth - 500 ml
cheese - 75 g
dry white wine - 75 ml
yolk - 2 pcs.
wheat flour - 1 tbsp. l.
butter - 30 g
sour cream - 2 tbsp. l.
garlic oil - 1 tbsp. l. (or garlic - 2 cloves)
nutmeg (powder) - on the tip of a knife
parsley, salt, pepper
bread for croutons
olive oil

How to cook:
Slice a baguette or any other bread (it will be wonderful if it turns out curly, as in the photo), dip in olive oil, rub with garlic (or simply spread with garlic butter on both sides) and place in a hot oven for 5-10 minutes.
Melt the butter in a saucepan. Add flour and fry it lightly.
Dilute the flour and butter with hot chicken broth, stirring with a whisk so that no lumps remain.
Add wine, bring the soup to a boil, cook for 5 minutes and remove from heat.
Add grated cheese to the soup and mix everything well until it dissolves.
Combine the yolks with sour cream in advance and immediately after the cheese, add the mixture to the soup, actively stirring with a whisk so that there are no lumps. Nutmeg, salt and pepper to taste complete the composition.
When serving, croutons can be added to soup or eaten as a snack.

Cheese soup is a real find for a solid winter lunch - rich taste, magical aroma and high calorie content.

At the same time, the soup does not cool down for a long time - the cheese crust does not allow the contents of the plate to cool.

The method of preparing cheese soup depends on the type of cheese. For example, processed cheese must be dissolved in boiling water or broth, but hard cheeses are not boiled; they are cut into pieces or grated and added to the finished dish, or hot broth and vegetables are poured over the cheese.

The basis for the soup can be vegetable or meat broth or plain water - it's your choice.

In the traditional cuisine of different peoples, cheese soups are prepared according to a variety of recipes, and they all have their own characteristics - the cheese is cut thinly or placed in the soup in large pieces and melted completely, or even grated cheese is simply added to the rich ready-made broth.

I offer you a selection of popular cheese soup recipes from cuisines of different countries

Cheese soup (French recipe)

50 g butter,
50 g flour,
1 liter low-fat broth,
125 ml dry white wine,
150 g Dutch cheese,
2 egg yolks,
50 g sour cream,
parsley,
pepper,
nutmeg,
garlic.

Preparation

Melt the butter in a thin-walled saucepan, add flour, mix everything thoroughly. Pour in the hot broth in small portions, continuing to stir. Add wine, grated garlic, pepper and nutmeg. Bring to a boil and add grated cheese (100 g). Once the cheese has melted, the soup is ready. Beat the yolks with sour cream, pour over the prepared soup, stir everything well until smooth, add chopped cheese (50 g), finely chopped parsley. Serve the soup hot with toasted bread. You can use milk instead of broth.

Baked cheese soup (French recipe)

6 onions,
10 g butter,
3 cloves of garlic,
300 g hard cheese,
salt,
0.5 kg of gray bread.

Preparation

Cut the onion into rings and fry in oil along with garlic, add salt, add water and cook a little. Place a layer of thinly sliced bread in a fireproof dish and cover it with a layer of grated cheese. Continue alternating bread and cheese layers until the dish is full. Then pour in a decoction of onions and garlic (unstrained) and bake in the oven.

Dutch cheese soup

Ingredients:

3 eggs,
4 cm,
spoons of sweetened cream,
100 g Dutch cheese,
a pinch of grated nutmeg,
0.75 l chicken broth,
2 tbsp. spoons of gin,
greens for decoration,
1 hard-boiled egg.

Preparation

Mix eggs with cream, grated cheese and nutmeg. Bring the broth to a boil, remove from heat, add the remaining ingredients, and whisk gently with a slotted spoon. Add gin to the soup and serve immediately, garnished with hard-boiled egg slices and herbs.

Neapolitan soup

1 tbsp. spoon of butter,
1 tbsp. spoon of flour,
2 tbsp. spoons of hard cheese (Parmesan),
1/2 cup sour cream,
2 yolks,
1 liter of broth.

Preparation

Fry the butter with flour and grated cheese. Without removing from heat, stir until a homogeneous mass is formed. Pour in sour cream and whipped yolks. Bring to a boil while stirring and pour in the broth. Serve the soup with fluffy rice or thin pasta, sprinkled with grated cheese.

Instant cheese soup (Italian recipe)

40 g butter,
40 g flour,
1 bouillon cube,
1.25 liters of water,
30-40 g spaghetti,
60 g hard cheese,
green onions,
salt, pepper

Preparation

Saute the flour in butter until yellow, add meat broth or cube broth and boil. Heat spaghetti in the soup, boiled in salted water and cut into pieces 2 cm long. Add grated cheese and finely chopped green onions. Season and serve immediately.

Instant cheese soup (English recipe)

40 g butter,
60 g onions,
40 g flour,
0.5 l milk,
0.25 l broth,
160 g hard cheese,
about 1/2 teaspoon salt,
ground pepper,
nutmeg,
4 small slices of bread,
20 g butter.

Preparation

Sauté the onion in butter, prepare a light flour dressing, dilute it with a mixture of hot milk and broth, add grated cheese (just warm it in the soup). Season to taste. Fry the bread and pour hot soup over it in a plate.

Potato and cheese soup

1.5 cups of any vegetable broth,
1.5 glasses of milk,
2 potatoes,
4 tbsp. spoons of grated cheese (or feta cheese),
2 teaspoons butter,
1/2 tbsp. spoons of flour,
1/2 onion,
parsley,
dill,
salt,
caraway.

Preparation

Pour vegetable broth over peeled and diced potatoes and cook for 10-12 minutes, adding a pinch of salt. Prepare a light sauté from butter, finely chopped onion and flour, diluting it with milk, and add to the boiled potatoes. Season the soup with salt to taste, season with caraway seeds and bring to a boil, then remove from heat and add the remaining amount of butter. Immediately before serving, distribute the grated cheese into deep plates and pour over the hot soup. Serve with slices of toasted bread.

Cheese soup with tomatoes

1.25 liters of strong meat or chicken broth,
4-6 small tomatoes,
40 g butter,
2 yolks,
80 g hard cheese,
green onions or parsley.

Preparation

In a strong broth, quickly boil the tomatoes, cut into slices or slices, add butter, mashed with yolks and grated cheese, and then do not boil the soup.

When serving, add parsley. You can add canned green peas to the soup.

Cheese soup with onions

100 g smoked bacon,
2 large onions,
2 tbsp. spoons of flour,
1.5 liters of water,
200 g cheese,
2 egg yolks,
salt,
lemon juice,
ground red pepper,
sour cream,
green.

Preparation

Fry the diced bacon and onion rings, add flour, dilute with water, sprinkle with salt, pepper, grated cheese and cook while stirring until tender. Pour the mixture of egg yolks and sour cream into the finished soup, cooled to 60°C. When serving, sprinkle the soup with herbs.

Cheese soup with semolina

20 g butter for vegetables,
100 g vegetables (cauliflower, celery, carrots, green peas),
salt,
40 g semolina,
40 g butter,
2 yolks,
60 g hard cheese,
parsley,
1.25 liters of meat broth.

Preparation

Salt the chopped vegetables and simmer with butter, pour in the meat broth and cook together with the fried semolina. After 20 minutes, stir in a mixture of butter, mashed with yolks and grated cheese, and then do not boil the soup. When serving, add parsley.

Cheese soup with white bread

80 g white bread,
20 g butter,
80 g Swiss (Emmental) cheese,
1.25 liters of vegetable broth,
80-100 g onions,
1 yolk,
parsley,
nutmeg.

Preparation

Cut the bread into cubes, fry, cool, mix with grated cheese, pour in the strained vegetable broth, add chopped and fried onions and leave for 10 minutes in a water bath until the bread swells. Season the soup with yolk, parsley and grated nutmeg.

Cheese soup with ham and mushrooms

20 g butter,
50 g lean ham,
1 tbsp. spoon of chopped champignons,
1.25 liters of strong meat broth,
20 g butter,
2 yolks,
80 g hard cheese,
parsley.

Preparation

Fry chopped ham in oil, add mushrooms, pour in broth and boil. Stir in the butter, pounded with yolks and cheese, into the soup, heat (but do not boil!), add parsley and serve immediately.

Swiss soup with cheese

2 slices of white bread,
2 tbsp. spoons of butter,
1 liter of meat broth or water,
6-8 tbsp. spoons of grated cheese,
1/2 cup milk,
1/2 cup cream,
salt, pepper,
2 tbsp. spoons of finely chopped parsley.

Preparation

Cut slices of white bread into cubes and fry in butter. Add meat, broth or water, cumin and simmer the soup over low heat for 10 minutes. Add milk and cream, remove the soup from the heat and, stirring gently, add the cheese. Salt and pepper. Sprinkle with parsley and serve hot.

Cheese soup with noodles

0.75 l of water,
salt,
60-80 g noodles,
0.5 l milk,
120-150 g cheese,
green onions or dill,
20 g butter.

Preparation

Boil the noodles in salted water, pour in the milk, and add the grated cheese. Place, season with green onions or dill, season with oil.

Cheese soup with egg and potatoes

1.25-1.5 liters of water,
salt,
caraway,
50 g onions,
250 g potatoes,
120 g cheese,
1 egg,
40 g butter,
ground sweet pepper,
parsley or green onions.

Preparation

Peel the washed potatoes, cut into cubes, boil until tender in boiling water with salt, caraway seeds and chopped onions, add the cheese, remove from the heat and let the cheese warm up. Just before serving, beat in the egg and add butter, ground with sweet ground pepper and parsley or green onions.

Cheese soup with bacon (Slovak recipe)

80 g flour,
1 egg,
150-200 g cheese,
about 1.5 liters of water,
salt,
40 g bacon,
ground sweet pepper.

Cheese first courses are a relatively young culinary invention. They appeared only in the 20th century. And this is due to the appearance of processed and soft cheeses. Nevertheless, history knows creamy cheese first courses even before the 19th century. For example, there were and are soups in which the recipe contains feta cheese. Such first courses can be found in the national cuisine of Slovakia. And Italians prepare first courses using hard cheeses, but Minestra, as this dish is called in Italy, is more of a soup with cheese dumplings than an analogue of a modern creamy cheese first course.

Which cheese to choose for soup

If you think about it, as a rule, housewives do not have many soup recipes in their culinary arsenal, stopping at 6-10 recipes. Of course, this list includes cabbage soup and borscht, solyanka and rassolnik, but among others, it’s very good to have a recipe for cheese soup. Firstly, it will help out when other soups get boring. Secondly, these soups are incredibly easy and quick to prepare. Thirdly, such a soup will help get rid of stale cheese that is no longer interesting to anyone in terms of eating.

Often on forums you can come across the question “what cheese should I use to make cheese soup?” And most of the answers recommend special processed cheese in foil. In fact, you can use absolutely any type of cheese for soups, both hard and processed.

They will differ in cooking time, because... Hard cheese melts in water much longer and sometimes cannot melt completely. But soups with hard cheeses are considered healthier, because... contain little fat and other not very healthy components of processed cheese.

As for processed cheese, here too you can choose absolutely any cheese, whether it is packaged in foil or in a tray, whether it contains additives or is creamy. Cheeses in foil, except for specialized ones, will also melt a little longer than those sold in trays. For convenience, it is better to cool such cheeses a little in the freezer and then grate them.

Features of cream cheese soups

You need to watch cheese soup like milk soup, it can “run away”.

Cheese soups are not stored for a long time, the ideal amount of soup for one time. During storage, the taste may change; both flavor and aroma may disappear. In addition, such soups can harden to a jelly-like state.

Cheese soups can be prepared without sautéing vegetables, because... The creamy taste is quite enough to complete the dish. However, one of the most delicious combinations is when paired with golden fried onions.

The ideal proportions of cheese in relation to water are 100 g per 1 liter of liquid. Then the first dish will turn out rich, with a soft milky taste.

Almost any recipe for cream soup (first course with cream) can be prepared by replacing cream with cheese.

If the cheese first course is prepared with cream, then it can be replaced with milk.

Also, creamy cheese soups go well with any vegetables, making the spring assortment of first courses varied.

Soup with cream cheese and smoked ribs

Cheese first courses with smoked meats seem the most unusual, however, these are very tasty soups. If you can’t make pea soup with smoked meats because it seems empty, then be sure to try preparing the first course according to this recipe.

Smoked ribs or other smoked meat 500 gr.
Potatoes 2-3 pcs.
Carrot 1 pc.
Onion 1 pc.
Processed cheese in a tub 3-4 tbsp.
Salt and pepper to taste.

Boil the ribs to a rich broth. While the broth is cooking, peel the potatoes and cut into strips. Place in a saucepan and cook for 10 minutes.

Grate the carrots on a coarse grater before you start frying the onions to avoid burning the latter. Finely chop the onion and fry in a frying pan until transparent. Add carrots and fry until the carrots give color.

Place the fried vegetables in a saucepan. By this point, the ribs should be well softened, you can take them out and cut off the meat from them. Then add the processed cheese from the package with a spoon to the contents of the pan, stirring it well. Boil for another 5 minutes until the cheese is completely dissolved.

Add salt and spices to taste, if necessary, because... Usually there is enough salt in cheese and smoked meats. Return the meat and cook for another 2 minutes.

Soup with cream cheese and shrimp

Probably many Internet users have seen and could not help but appreciate the presentation of Thai dishes, but unfortunately, getting all the ingredients and especially coconut milk is not a feasible task for everyone. Therefore, if you want to surprise your guests with the first course, you can use this alternative solution. By seasoning the dish with ginger and chili pepper, you will get a spicy soup more similar to the Thai version.

Shrimp, peeled 400 gr
Processed cheese in foil 1 pc.
Celery petioles 2-3 stalks
Potatoes 2-3 pcs.
Green peas 1 can
Carrot 1 pc.
Onion 1 pc.
Salt and pepper to taste.

Grate the carrots, finely chop the onion, cut the celery stalks into slices, if they are outermost, remove the skin from them using a vegetable peeler and remove the inner hard hairs. Passivate all vegetables in vegetable oil.

Pour water into a saucepan, put it on the stove, add grated cheese, boil and season with spices. Then add potatoes, cut into strips, fried vegetables and continue cooking for 10 minutes.

Add peeled shrimp and green peas, cook for 7 minutes.

Pumpkin cheese soup with bacon

Pumpkin is a very healthy vegetable, but due to its specific taste, many people neglect this product. The combination of pumpkin with the creamy cheese component of the first course is most pleasant. And the form of puree soup without the use of fried bacon and without sautéing vegetables is suitable for a children's table.

Chicken breast 400 gr
Raw smoked bacon 150 gr
Processed cheese in foil 1 pc.
Pumpkin 300 gr.
Carrot 1 pc.
Onion 1 pc.
Salt and pepper to taste.

Finely chop the onion and the chicken breast into cubes. Fry the onion and chicken over low heat with olive oil until the onion turns golden. Transfer to a saucepan.

Cut the pumpkin and carrots into cubes. Grate the processed cheese, cooled in the freezer. Add the prepared vegetables and cheese to the chicken, add water and cook for 20 minutes. stirring until the cheese is completely dissolved.

Puree the soup with an immersion blender until smooth. Return the soup to the stove and heat to desired temperature.

Cut the bacon into thin slices. Fry until crispy. Sprinkle it over the soup when serving.

Soup with processed cheese “Dietary”

Cheese first courses will be much healthier in the absence of sautéing without losing in taste. Such soups without frying can even become children's dishes.

Processed cheese in foil 1 pc.
Potatoes 2-3 pcs.
Carrot 1 pc.
Onion 1 pc.
Salt and pepper to taste.

Cut the carrots into quartered circles, and if you have children, you can cut them into heart shapes. To do this, you need to cut off the bottom of the barrel to create a corner, and cut a triangle opposite it. Finely chop the onion. Pour water into a saucepan, place on the stove, add vegetables and bring to a boil. Then add the cooled cheese, grated on a grater. Season to taste. Cook until the potatoes are ready.

Spring creamy cheese soup with broccoli

In spring you want colors and vitamins more than ever, so this dish will come in handy more than ever. But even on gloomy winter evenings it will dilute the grayness and create a sunny mood. You can use frozen vegetables for this. You can also use canned corn, but it already has its own flavor; in this regard, the frozen product is lighter and fresher. Cooking time does not differ when using fresh or frozen vegetables, because... in both states they cook very quickly.

Brisket 100 g
Processed cheese 3 tbsp.
Broccoli 300 g
Corn 300 g
Potatoes 3 pcs.
Onion 1 pc.
Corn starch 1 tbsp. l.

Cut the brisket into strips and fry in a frying pan until golden. Finely chop the onion and add it to the brisket, fry until soft.

Cut the potatoes into small strips. Separate the broccoli into small florets convenient for soup.

Place the brisket and onions in a saucepan and add water. Cook until boiling. Add potatoes and cook for 10 minutes. Then add the rest of the prepared vegetables and dissolve the cheese. Continue cooking until the potatoes are ready. Season to taste and cook for another 2 minutes.

Noodles with processed cheese

Pasta has long replaced homemade noodles from kitchens. And indeed, when preparing first and second courses, it is much easier to use ready-made noodles or any type of pasta. However, dishes using homemade noodles have a special velvety quality, because during cooking, part of the flour is brewed in the broth, making it a little thicker.

1 chicken egg
0.5 tbsp. flour
1 carrot
200 g processed cheese
bunch of dill
salt to taste

Knead a soft dough from flour, eggs and a pinch of salt, set it aside, cover with film or a towel, for 30 minutes. Then divide the dough into balls the size of a chicken egg and roll into thin layers. Cut into strips, place on a board and let dry a little.

Place the noodles into 2 liters of boiling water and boil for 3 minutes. Then add chopped processed cheese and stir the soup until it melts. Add peeled, finely diced carrots and chopped dill, season to taste and simmer for another 2 minutes.

Cheese soup with mushrooms

This first course is good both on its own and as a basis for adding all sorts of toppings. You can add any boiled or sautéed vegetables, meat and sea ingredients, and raw vegetable seasonings to it.

200 g champignons
200 g processed cheese
1 onion
salt to taste

Cut the champignons into slices and boil in water for 15 minutes. For soup you need approximately 3 liters. water. Next, chop the cheese and dissolve it in the mushroom broth. Continue cooking until the cheese is completely melted; the process will be a little faster if you stir with a spoon.

Finely chop the onion into quarter rings and place in a saucepan. Cook for 5 minutes, add salt a minute before it’s ready.