How to cook soup from processed cheese friendship. Video on how to make cream cheese soup

Processed cheese soup will be a pleasant change among the usual first courses. Such a simple ingredient will radically change the taste, make the treat more tender and fragrant. At the same time, processed cheese can be added to almost any soup, regardless of its composition. It can be vegetarian, fish or meat. The cheeses themselves are also different. Some housewives prefer the classic "Friendship", while others experiment with more interesting flavors. For example, you can take curds with ham, mushrooms or herbs.

Cheese soup is prepared in the same way as any other first course. To do this, they make a broth, fry vegetables, add chopped greens and other cheeses to the saucepan, while putting them in the soup at the very end of cooking. They dissolve completely in water or broth, giving the dish an appetizing color and creamy taste.

Soups from cheese curds with various sausages, as well as with fresh, fried or dried mushrooms. You can leave such a dish liquid or grind all the ingredients to a puree state - then the consistency will be thicker.

Any cereals, potatoes, pasta, etc. are added to cheese soups. Soup noodles, which are prepared in just a couple of minutes, are especially popular in recipes. Depending on the composition of the dish, you can supplement it with various spices. However, it is not recommended to use too many spices, as they will block the delicate cheese flavor.

It is best to serve cheese from cheese curds to the table hot. You can offer small croutons or crackers to it.

Soup with processed cheese and champignons becomes much tastier if you make it in the form of a puree. To achieve the desired consistency of the dish, the main thing is not to overdo it with the liquid. The amount of ingredients is calculated on a two-liter saucepan. Cream must be fat - at least 15%. They will make this first dish even more tender and refined. However, if you want to make a completely vegetarian soup, then you can exclude the cream from the recipe. It will still turn out quite tasty and nutritious.

Ingredients:

300 g of champignons;
2 processed cheese;
1 carrot;
3 potatoes;
1 onion;
150 ml cream;
30 ml vegetable oil;
Greenery;
Salt pepper.

Cooking method:

Rinse mushrooms thoroughly and cut into small slices.
Heat vegetable oil in a frying pan and fry the mushrooms until tender.
Separately, fry the grated carrots with onions(you can directly in the saucepan).
In one saucepan, mix the fried vegetables and mushrooms, pour everything with water.
cut potatoes in small pieces and add it to the rest of the ingredients.
Boil the soup for 15 minutes after the water boils.
Grate the curds and gradually add them to the soup, mix well.
Salt and pepper the soup and remove the saucepan from the heat.
Using a blender or masher, grind all the ingredients to a puree.
Pour cream into soup puree and add chopped greens.
Return the soup to the heat and bring to a boil.
Leave the cheese soup under closed lid brew for 15 minutes.

Interesting from the network

Cheesy taste goes well with smoked sausage, especially when it comes to everyone's favorite Druzhba cheese. Despite the fact that only the most available ingredients, this soup will seem more than original and unusual to everyone. In addition, it will allow you to quickly feed the whole family. If desired, you can add any cereal or pasta to the recipe at your discretion. This will make the dish more satisfying and nutritious.

Ingredients:

300 g smoked sausage;
3 potatoes;
2 processed cheese;
1 carrot;
1 onion;
20 ml of vegetable oil;
Greenery;
Salt pepper.

Cooking method:

Boil the required amount of water in a saucepan to prepare the soup.
Add chopped processed cheese to boiling water.
cut into strips smoked sausage and potatoes in small cubes.
Send potatoes and sausage to a saucepan with cheese, stir.
Grate on coarse grater carrots, finely chop the onion.
Heat oil in a frying pan, fry vegetables until tender.
Pour the roast into the soup, stir again, add salt and pepper to taste.
Bring the contents of the saucepan to a boil again and remove from heat.
Sprinkle the finished dish with fresh herbs.

One of the simplest and available ways making cheese soup. In fact, it is no different from the usual chicken noodle broth, but new ingredient adds piquancy and interesting flavors. Instead of fillet, you can take any other part of the chicken. Wings or legs will also make delicious and rich broth, however, then you have to separate the meat from the bones. Vegetables are specially fried in butter so that they emphasize delicate taste this soup.

Ingredients:

500 g chicken fillet;
2 processed cheese;
50 g vermicelli;
3 potatoes;
1 onion;
2.5 liters of water;
1 carrot;
2 bay leaves;
30 g butter;
Greenery;
Salt pepper.

Cooking method:

Rinse the fillet, cut into small pieces and put them in a pan.
Pour water over the chicken and put on fire.
When the water boils, remove the foam, add to the broth Bay leaf, salt and pepper to taste.
Cook the chicken for 20 minutes under a closed lid over low heat.
Cut the potatoes into cubes and add them to the chicken, cook for another 10 minutes.
Cut the processed cheese into cubes and onion, grate carrots.
Melt the butter in a frying pan and fry the carrots and onions until tender.
Transfer the fried vegetables to a saucepan with the rest of the ingredients.
Add to common pan processed cheeses and stir the soup well until they are completely dissolved.
If necessary, add a little more salt and pepper, cook everything together for 10 minutes.
At the end of cooking, pour chopped greens and vermicelli into the soup, cook for 3-5 minutes.

Now you know how to cook processed cheese soup according to the recipe with a photo. Bon appetit!

Processed cheese soup can radically change the housewives' idea of what the first dish for the whole family should be like. Such a small variety will definitely appeal to the household, especially since there are a lot of recipes for such delicacies. How to cook cream cheese soup, you can learn from the following useful recommendations:
Cheese curds are recommended to be added to the soup in several stages so that they do not stick together and completely dissolve;

Many curds are already quite salty in themselves, so it is better to add salt to the soup at the very end, when all the ingredients are already in the saucepan;

So that the cheeses melt well and give the soup all their taste qualities, before throwing into the water, hold them in the freezer for at least 10 minutes. It is also recommended to chop them - grate or break them into small pieces with your hands;

The amount of processed cheese depends on the planned volume of the dish itself. For 500 ml of water or broth, one cheese weighing 80-100 g is usually taken;

It should be borne in mind that the calorie content of the dish increases significantly with the addition of processed cheese. If you follow the figure, then it is better to choose this product with a minimum fat content;

Instead of processed cheese, sausage cheese is also suitable for making soup.

How did it happen that I didn’t add this recipe to the site before, because I cook soup with processed cheeses so often! My husband always says: "Put more processed cheese in this soup."

Processed cheeses generally decorate the broth, give it a very creamy, rich taste. One of my acquaintances was traveling by train for several days, naturally she was very tired from this trip and ate instant noodles on the way (like doshirak or anakoma ...). So one day it occurred to her to add processed cheeses to her soup, and she said that this idea simply saved her at that moment: the annoying anakoms and doshiraks became much nicer and tastier.

In this recipe, I have collected 3 of my favorite ways to make cream cheese soup, it's simple with chicken, with mushrooms, and with rice. I present them to your attention. At the end of the article, I give tips - "How to make cream cheese soup tastier and healthier."

1. RECIPE SOUP WITH MELTED CHEESE AND CHICKEN (BASIC)

Ingredients: Chicken for broth, 3 liters of water, 2 medium potatoes, 2 processed cheese "Friendship" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, parsley and dill, vegetable or butter for frying onions with carrots , salt, pepper, bay leaf, suneli hops - to taste.

Boil chicken broth: wash the chicken, clean it of possible remnants of feathers, add water and cook for 40 minutes. You can add dill and parsley stalks during cooking, tying them together, then simply remove and discard.
Grate carrots.
Fry onions and carrots together in a pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season with hops-suneli, or other seasonings.
Remove the chicken from the finished broth, cut the meat into pieces, remove the bones and throw the chicken meat back into the broth (you can omit this step)
Add potatoes to broth
Boil the soup for 5-10 minutes.
When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (so that the soup does not turn sour every other day in the refrigerator, you need to cook the greens for a minute or two). Greens can also be added directly to the plates.

2. RECIPE SOUP WITH MELTED CHEESE AND MUSHROOMS

Ingredients: mushrooms (mushrooms, oyster mushrooms, white or Forest mushrooms...) 350 grams, if dried mushrooms - 50 grams, chicken for broth (optional), 3 liters of water, 2 medium potatoes, 2 processed cheese "Friendship" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, parsley and dill, vegetable or butter for frying onions with carrots, salt, pepper, bay leaf, seasonings for soup with mushrooms (you can do without these seasonings).

Boil broth from mushrooms: wash mushrooms, peel, chop, add water and cook for 40 minutes. If you took for soup dried mushrooms- then they should be soaked first.
Peel and finely chop the onion
Grate carrots.
Fry onions and carrots together in a pan with melted butter or hot vegetable oil until golden brown. During frying, you can season with black ground pepper, or other seasonings.
Peel potatoes, wash and cut into cubes.
Add the onion and carrot broth to the broth.
Add potatoes to broth
Boil the soup for 5-10 minutes.
While the soup is cooking, cut the processed cheeses into small cubes or strips (so that the melted cheese dissolves faster in the broth)
Add melted cheese to soup.
Boil for a few minutes, salt and pepper the soup to taste.

P.S. If you cooked this soup with chicken, then the broth should not be mushroom, but chicken, as in the first recipe, and it is better to fry the mushrooms in butter or vegetable oil along with onions and carrots, or fry separately and add to the soup already in the form of frying .

3. RECIPE OF SOUP WITH MELTED CHEESE, RICE AND CRUSHERS (SOUP-PUREE)

Ingredients: rice - 100 grams, 3 liters of water, 2 medium potatoes, 2 processed cheese "Friendship" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, 1 bell pepper, parsley and dill, vegetable or butter for frying onions with carrots, salt, pepper, bay leaf, suneli hops - to taste.

Prepare croutons in advance, for this white bread (you can also cut a loaf) into cubes and arrange on a baking sheet in one layer. On the smallest fire in the oven, dry the croutons until tender. During drying, crackers can be turned over so that they are browned on all sides. In addition, during drying, crackers can be sprinkled olive oil and sprinkle with seasonings (dried green onions, or others.)
Peel and finely chop the onion
Grate carrots.
Fry onions and carrots together in a pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season with hops-suneli, or other seasonings.
Boil water in a saucepan, add washed rice, fried onions and carrots to the water.
Peel potatoes, wash and cut into cubes.
Add potatoes to broth
Boil the soup for 5-10 minutes.
While the soup is cooking, cut the processed cheeses (if it is hard processed cheese) into small cubes or strips (so that the processed cheese dissolves faster in the broth)
Add melted cheese to soup.
Boil for a few minutes, salt and pepper the soup to taste.
When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (so that the soup does not turn sour every other day in the refrigerator, you need to cook the greens for a minute or two). Greens can also be added directly to the plates.
With an immersion blender, grind this soup directly in the pan, you get a puree soup. But, of course, this soup can be ordinary, you can not chop it.
Serve the soup by tossing the croutons directly into the bowls.

P.S. This soup will be even tastier if you cook it on chicken broth. Just remember to remove the bones from the chicken and chop the meat and send it back to the broth (otherwise you will break the immersion blender on the bone)

The broth will be tastier and healthier (much) from domestic chicken and not broiler. The fact is that in the chicken that ran around the village courtyard there are many useful substances, which are not found in broiler factory chicken. It is homemade chicken broths that can cure a cold and strengthen the immune system.
When I make chicken broth, I add dill and parsley stalks tied together (those that are usually cut off and thrown away). They, having boiled in the broth, give it so much taste and aroma that the final soup with melted cheese will become simply magnificent.
When making roasted onions and carrots, add at the end bell pepper It will add extra flavor and aroma to the soup.
Season the roasted onions and carrots with ready-made seasoning mixtures. It can be hops-suneli. Your soup will have a completely different taste, completely new. In general, working with spices, each time you can get completely new tastes, new dishes from the same products. It is amazing. And in stores today, many ready-made mixtures are sold, which have already been selected and assembled by specialists and professionals, we just have to buy this mixture of seasonings and enjoy the result.

All recipe photos

Here is a set for a "basic" recipe that can be extended with rice, mushrooms, bell peppers...

You can take any processed cheese. You can take "Friendship" cheese and any other, this time I have this one, a sandwich one.

10 minutes before I turn off, I throw melted cheese into the soup. If it is a hard cheese, like "Friendship", I cut it so that it disperses faster in the soup.

My husband always says: "Put more melted cheese in this soup"

Soup in many families is irreplaceable dish. Even if we are talking about conditions in which the preparation of ordinary foods can be difficult - a hike, a summer cottage, a limited choice of products. Previous generations got out of the situation simply: they cooked the first course from what was available. This is how a soup recipe appeared, the main ingredient of which was a pack of processed cheese. The same famous cheese "Friendship".

Today, of course, there is rarely a need to cook soup from a minimum of ingredients. However, there are three main reasons why you should cook the first course with cheese:

This is delicious. And the kids love this soup.
It's fast. Therefore, the recipe is suitable for ordinary home conditions, and for lunch in the country, and for camping meals.
It's simple. Even a novice soup cooker will master the recipe the first time.

And finally, the first course with the addition of cheese is inexpensive. This is not the main argument for everyone, but any hostess is happy to save money if this does not affect the result in any way. So let's cook delicious and fragrant soup with processed cheese "Druzhba" (or any other processed).

Selection of delicious cheeses

If you want to cook the first course with cheese, then it would seem that there should be no problems when buying ingredients. Not only Friendship is suitable for soup, but any other processed cheese. There are so many in the store that you can't count them. Take any and run to cook. However, everything is not so simple if you want the first course to be beneficial.

Did you know that the Friendship cheese recipe was once invented specifically for astronauts? This product contains useful and quality ingredients. The fact that they were all natural probably does not need to be mentioned - the astronauts were fed only good food. Ordinary consumers also managed to appreciate true taste melted cheese. But then the quality of this product (like many other food products) deteriorated significantly.

Modern producers of cheese curds are trying to reduce the cost of production as much as possible, so they replace part natural ingredients chemical additives. As a result, no matter what soup recipe you choose, a dish with such “overcooked” cheese will turn out to be not very healthy and hardly particularly tasty. Let's see what is included quality product and what not.

Good processed cheese should/may include:

Refuse to buy the product if the following ingredients are indicated on the package:

vegetable oils (especially palm);
flavor enhancers;
artificial dyes;
flavors.

Now you know how to choose a quality cheese. It remains to find out good recipe soup.

Features of cooking delicious soup with cheese

In fact, by adding curds ("Friendship" or similar), you can change the taste of any familiar first course. Some even put this ingredient in cabbage soup or borscht. But still, it will be the same soup you are used to. If you want to cook a completely new first course for yourself, then you can either take some interesting recipe namely cheese soup or dream up on your own. After all, the scope for imagination is great.

The main rule: 100 grams (1 pack) of processed cheese are added to one liter of water / broth. If there are 90 grams in a pack (this option is quite common) - it does not matter. 10 grams of weather will not do.

Cheese soup can be cooked simply in water, milk or broth - meat, chicken, vegetable. Fish is a little less suitable, but why not - there are lovers of this option. In this first course you can add:

poultry, meat, offal and any meat products(sausages, sausages, etc.);
smoked meats (ribs, ham, etc.);
mushrooms (forest or champignons);
cereals (rice, millet, buckwheat, etc.);
eggs;
pasta;
most vegetables;
greenery.

The soup can be left "as is" or pureed and served with croutons. It is not worth keeping the dish in the refrigerator for a long time - the taste worsens. It is better to cook this dish at one time.

Delicious cream cheese soup: a classic recipe

There are a lot of options for first courses with cheese. However, we would like to introduce you to classic recipe. Having mastered it, in the future you will be able to add any additional ingredients getting a new taste.

Servings Per Container: 4.

Cooking time: 20 minutes.

We will need:

a liter of boiling water or hot chicken broth;

1 cheese (“Friendship” or other processed cheese);

2 potatoes;

1 carrot;

1 onion;

a little vegetable oil (no more than a tablespoon);

salt, black ground pepper;

greenery;

if desired - a handful of spider web vermicelli.

Cooking

In a boiling liquid (water, broth), we dissolve the cheese. To do this, it must be grated or finely chopped and lowered into the pan in small portions, stirring regularly.
When the cheese is completely "dispersed" in the liquid, add the diced potatoes and cook over medium heat.
Finely chop the onion and carrot and sauté in vegetable oil for a few minutes.
When the potatoes are cooked until half cooked (7-8 minutes after the start of cooking), put the browned vegetables into the pan. Let's pepper. We will cook for another 7 minutes.
If you decide to add vermicelli to the soup, then you need to lower it into the soup along with carrots and onions.
The dish is ready! Try it, if necessary - add salt.

Don't know what to cook for dinner? Tired of classic borscht and broths? Then this article will definitely come in handy for you. So let's all consider forgotten recipes soups with cheese "Friendship". For some, this will be an innovation, while others will remember childhood. Are you ready for new or well-forgotten sensations? Then let's go!

Classic variant

To prepare soup with Druzhba cheese according to the recipe in question, prepare the following components:

cheese "Friendship" - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 3 tubers;
salt;
creamy or sunflower oil- 2 tbsp. l.;
vegetable or mushroom seasoning- 1 tbsp. l.;
noodles or vermicelli - ½ cup;
water - 2 l;
greenery.

When choosing processed cheese, do not forget to read the composition. If it contains palm fat, then discard such a product. Otherwise, you will not try a delicious soup.

Cooking process

Cheese soup with melted cheese turns out to be fragrant and tasty, of course, if it is cooked correctly. The whole process takes a little time:

Pour 2 liters of water into a container, put on the stove and boil.
Fry chopped onions and carrots in oil.
Peel and chop the potatoes, preferably into strips.
Add it to boiled water.
Lower the heat, dip into the soup and let it melt.
After 5 minutes, add the vermicelli there and add the browned vegetables.
Stir soup and add spices and salt.
Cook the dish until fully cooked.

Serve cream cheese soup in serving bowls, garnished with chopped herbs like parsley and dill.

Mushroom soup with melted cheese

Have you tried making Druzhba cheese soup with mushrooms? It is not difficult. First, prepare the components:

champignons - 200 g;
carrots - 1 pc.;
potatoes - 2 tubers;
cheese "Friendship" - 1 pc.;
bulb;
greenery;
paprika;
salt;
laurel;
pepper;
vegetable oil - 2 tbsp. l.

Let's start cooking

It is worth considering that such a soup with Druzhba cheese turns out to be hearty and fragrant. If there are no champignons on hand, you can replace them - chanterelles, porcini mushrooms or oyster mushrooms are suitable for this dish. Let's start:

Place the cheese in the compartment freezer.
Wash the mushrooms in running water and pat dry with a paper towel. Chop them up.
Pour 1.8 liters of water into a container, add mushrooms. Place the pot on the stove and cook them for 7 minutes at medium heat.
Peel potatoes and cut into cubes. Add it to soup along with bay leaf. Boil for 10 more minutes.
Chop onions and carrots and sauté in vegetable oil until transparent. Roasting vegetables is not recommended.
Chop up the greens.
Grate the cheese, add it to the soup. When it melts, add spices and salt.
At the very end, add chopped greens.

Delicious soup with Druzhba cheese is ready. It is recommended to serve such a dish in combination with toast, croutons or crackers.

Little tricks, or How to become a great cook

Alas, not everyone manages to create real culinary masterpieces. For some, this is given by nature itself, while others have to develop a flair in themselves. If you haven’t made Druzhba cream cheese soup yet and are afraid to spoil it, here are a few good advice:

In order for your dish to have a rich cheese flavor, correctly calculate the proportions. For 1 liter of broth, it is recommended to add from 100 to 120 grams of processed cheese.
To make the cheese dissolve well in the broth, chop it. It is best to cut the component into cubes. But the grater should be abandoned. Indeed, in the process of grinding, a certain part of the cheese will remain on the tool and will not fall into the pan.
To make the frying of vegetables for soup with Druzhba cheese more fragrant, add not only carrots and onions to it, but also a little bell pepper.
Given the wide range processed cheese bearing the name "Friendship", when buying such a product, pay Special attention information on the package. If you see an inscription that the product complies with GOST 31690-2013, then feel free to send it to your basket. This seemingly tiny inscription indicates that the cheese is made from milk fat without the addition of various surrogates and palm oil.
If potatoes are indicated in the recipe, then the cheese should be added to the soup only after the tubers are fully cooked. Otherwise, the potato cubes will remain hard.

Cheese soups are perfect with rye croutons or with croutons made from white bread. Don't forget to put them on the table.

Cheese soup with melted cheese is a delicious and quick to prepare first course. Processed cheese is an amazing product and at the same time versatile. The origin of this cheese is associated famous story. In Switzerland, not long before the First World War, so much cheese was produced that there was nowhere to put it.

And to keep the cheese from spoiling, some of it was melted. The Swiss liked the cheese, and already it began to be used everywhere. With processed cheese, the hostesses diversified the daily family menu.

Recipe Information

Cooking method: on the stove
Servings:4
45 min

Soups are being prepared now with the addition of the most different products: mushrooms, all kinds of meat, sausage, cabbage, potatoes and even tomatoes. Application of such unusual ingredient gives soup spicy taste. Write down, rather, the most simple and delicious recipes cream cheese soup! They should always be at hand.

The easiest cheese soup recipe

Ingredients:

1 processed cheese;
1 small carrot;
1 small onion;
3 medium potatoes;
salt;
2 tbsp vegetable refined or butter;
1 tbsp mushroom or vegetable seasoning(or 2 bouillon cubes) for soup;
0.5 cups small pasta(vermicelli or noodles);
greenery.

Cooking:
Put a pot with two liters of water on the fire. While the water is boiling, sauté finely chopped onions and grated carrots in oil. Cut potatoes into strips. We put the whole cheese in boiling water, stirring, let it melt. Reduce heat and add potatoes.

After boiling the soup for 5 minutes, put in it onions with carrots and vermicelli. Stir the soup thoroughly and add seasonings with salt. We bring the dish to readiness. Ready soup with processed cheeses pour into plates, sprinkle each with finely chopped parsley and dill.

Cream cheese soup with sausage

Ingredients:
small crackers - for serving;
processed cheese - two pieces;
smoked sausages- 160 g;
filtered water - 1.2 liters;
medium-sized potatoes - 3 pcs.;
fine or medium salt (at your discretion);
large carrots - 1 root;
fresh spicy greens (at your discretion);
vegetable oil (for frying);
garlic peeled - three cloves;
onion - two heads.

Cooking:
It is necessary to start cooking spicy cheese soup with smoked sausages with careful preparation of all food products specified in the recipe.

Peel and then chop all the vegetables. Fry the vegetables for a few seconds in deodorized vegetable oil in a saucepan. Add chopped smoked sausages to them. Mix all the above ingredients and continue cooking for another ten minutes, after which salt everything to taste.

IN required quantity Pour water into a saucepan, add potatoes cut into slices. Cook soup with chopped vegetables and smoked sausages until the potatoes are tender, which can take about fifteen minutes.
On a grater with larger holes, you need to grate the processed cheese, pour it into the soup, then stir until cheese mass will not dissolve completely.

After the cheese has completely dissolved, turn off the heat, and after that, you can add freshly chopped greens to the hot soup and serve with crackers.

Cream cheese soup with chicken

Here's what you'll need:
250 gr. chicken fillet;
200 gr. processed cheese;
400 gr. potatoes;
100 gr. Luke;
100 gr. carrots;
2 tbsp pasta "cobweb";
200 gr. white bread;
3 cloves of garlic, vegetable oil;
salt, black ground pepper.

How to cook:
Chicken fillet add water and cook until tender (about 20 minutes from the moment the water boils).
Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown. Peel potatoes, cut into cubes.

In the meantime, the broth is cooked - pull out the meat and chop finely. Put the potatoes in the broth, followed by the fried vegetables. Add chicken meat. Boil the soup until the potatoes are ready. When the potatoes are cooked in the soup, put the pasta, mix, cook for two to three minutes.

Add melted cheese, salt and pepper to taste, stir and turn off the gas. Soup with processed cheese is recommended to be served with white croutons.

Cream cheese soup recipe Druzhba

Processed cheeses in soups give them a tender, creamy taste, they are very nutritious. It is quite possible to feed the whole family with such a soup, because children especially love them. Friendship cheese soup is easy to prepare.

Ingredients:
Water - 1.5 l
Cheese friendship or wave - 200g
Potatoes - 4 pcs., if you like thick soups, then more
Onions, carrots - 1 pc.
Salt pepper.

How to make a simple cheese soup:
Throw into boiling water processed cheese cut into thin slices. Once they are melted, chop and add potatoes. Finely chop the onion, rub the carrots on a grater. Fry everything in a frying pan with oil. Then, together with salt and spices, place in the soup. Cook until potatoes are cooked. Aromas of onions and carrots will muffle the milky smell and give cheese soup harmonious bouquet.

And when the soup is already in the bowls, add a pinch of greens and a handful of ruddy crackers directly into them. And then you will not regret that you made friends with the old-fashioned friendship cheese! By the way, producers of friendship cheese curds still follow the recipe for preparing their product, which they are proud of.

Cream cheese soup with cauliflower

Delicate, incredibly creamy, very nourishing, this tasty soup cauliflower with cheese.
If you want to lighten the dish, remove the beef - vegetable broth It will sound no worse, but the calorie content will drop significantly. Processed cheese is best purchased in a bath, like butter or curd mass, but sandwich plates can also be used.

Ingredients:
cauliflower- 380 g;
beef - 140 g;
potatoes - 190 g;
butter - 35 g;
processed cheese - 270 g;
bunch of parsley;
bulb red;
salt, black pepper.

Cooking method:
Cut the beef into medium-sized pieces. Pour in water, cook for about an hour along with the onion (do not chop). The approximate amount of water is 3.5 liters, but vary according to the estimated volume of the broth.
Add potato cubes, cook the soup for a quarter of an hour.

Rinse the cabbage head, disassemble the inflorescences, chop. Fry with butter. Send to soup.
Next, add cheese there, you can first cut it to facilitate melting.
Salt. Season with pepper. Remove from heat, serve immediately, sprinkled with parsley.

Cream cheese soup with mushrooms and buckwheat

Buckwheat, mushrooms and cheese are a wonderful flavor combination that can be combined in the first course. For mushroom soup with melted cheese according to this recipe we will use ordinary champignons. This first dish is prepared in half an hour.

Ingredients:
200 grams of champignons;
one onion and carrots;
oil;
100 grams of cheese (you can take more);
half a glass of buckwheat;
2 potatoes;
salt, herbs.

Cooking:
Pour 2 liters of water into the pan, put on the stove. We clean and cut the potatoes, wash the buckwheat and put it in the pan together, salt the soup.

We chop the mushrooms and also send them to the saucepan. Cook everything together until tender, about 15 minutes.
We cut the onion, three carrots and fry in a pan in oil until golden brown. We fill the soup with fried vegetables, add grated cheese, to taste more salt, chopped greens and turn it off.

Instead of buckwheat, you can put any cereal. For example, barley (then the cooking time will increase), millet or wheat groats.

How to make croutons for cheese soup
White bread cut into small cubes. Put on a baking sheet, pour two tablespoons of vegetable oil, squeeze the garlic, salt and mix everything. Brown in the oven until golden brown.

Video - recipe: Cheese soup with cheese in a slow cooker

For the soup to have creamy consistency and a pronounced cheese taste, put processed cheese in it at the rate of 100-120 g per liter of broth.
In order for the cheese to dissolve quickly and without residue in the soup, before laying it in the broth, cut it into small cubes or mash with a fork. It is undesirable to use a grater for this, since a fair amount of rather viscous cheese will stick to its surface and will not fall into the pan.
When you make soup fried from onions and carrots, add bell pepper at the end, it will give the soup an extra taste and aroma.
The dish will turn out tastier if you put several varieties of cheese in it at once.
When choosing curds for soup in the store, pay attention to their packaging. GOST 31690-2013 must certainly stand on it, which means that in this product contains only milk fat, without the addition of palm oil and other surrogates.
It will be more convenient to add cheese to the soup if you first cut it into pieces, dissolve it in the broth, and only then add it to the soup.
If the recipe for cheese soup includes potatoes, then curds are supposed to be added to it after it is completely ready.
Best Supplement to a thick cheese soup - croutons from white loaf or rye breadcrumbs.