Soup with melted cheese. Cheese soup - the best recipes

Cheese soup is a real winter food: thick, high-calorie, and also cools slowly. There are many recipes for cheese soup and each housewife prepares it in her own way. You can take any cheese for soup - processed, hard varieties, semi-soft and even moldy.

How to "satiate" such cheese soup? Don't be picky, the most simple products onions, bread and potatoes are best. What else can be added to cheese soup to make it even more delicious and satisfying? Check out our selection of the best cheese soup recipes.

Ingredients:

Chicken breast - 1-2 pcs.
Potato - 2-3 tubers
Carrots - 0.5 pcs.
Onion - 1 pc (medium).
Processed cheese "For soup" - 2 pcs.
Vegetable oil - 1-2 tbsp.
Salt, ground black pepper, Bay leaf, greenery.

For 3 servings.

Preparation of cheese soup from processed cheese:

chicken breast cut into medium-sized pieces, then put in boiling salted water (600-700 ml), cook for 10-15 minutes.

Cut the potatoes into cubes, put in a pan with the chicken.

Cut carrots into rings, onions - similarly.

Heat the oil in a frying pan, fry the onions and carrots (they should be lightly fried). Put in the soup, cook for another 10 minutes.

Throw the cheese into the finished soup, mix thoroughly until completely dissolved (it is more convenient to cut the cheese into several parts).

Sprinkle with spices, chopped herbs.

This delicious soup is a fairly common dish in Germany, and any housewife knows how to cook it. But, each of them will cook it in its own way, adding a unique touch of individuality to the dish by adding one or another ingredient,
characteristic difference.

Products:

Onion 3 heads
Leek - one large stem
Garlic 2-3 cloves
Carrots - one pc.
parsley root
Fresh champignons 500 g
Minced meat 500 g
Vegetable oil 10-15 ml.
Melted butter for pan frying
Cream 100 g
Processed cream cheese 200 g
Processed cheese with herbs 200 g
Vegetable or meat broth 1.5 l
White table wine 125 ml
Ground black pepper
parsley

Cooking:

Peel the mushrooms with a brush or knife (do not wash).
Cut into small pieces and fry until golden brown on melted butter.

Carrot, onion and cut the parsley root into small cubes. Finely chop the garlic with a knife.
Fry in a mixture of vegetable oil and 0.5 tbsp. spoons of melted Pink colour onion. Mix with garlic, carrots and parsley. Stirring constantly, continue to fry the vegetables over medium heat for another 5 minutes.

Put minced meat in a bowl, and fry together with vegetables for 5-10 minutes, salt.
Pour the contents with hot broth, let it boil, reduce heat and cook for 5-10 minutes. Pour the leeks cut into thin half rings and cook for another 5 minutes.

Over medium heat, add all the melted cheese to the soup, adding each time small piece and stirring.
Add to soup last. fried champignons, season with wine and cream.

If necessary, season the soup with salt to taste and season with black ground pepper. When serving, sprinkle the hot cheese soup with finely chopped parsley.

Cheese soup with shrimps

This soup is hearty and very tasty. Cheese soup with shrimp despite refined taste, very easy to prepare. And, by the way, it is easy to cook it from quite available products. The recipe for this soup can be customized by adding herbs and spices to your liking. For example, adding turmeric or saffron.
But even without additional spices, it turns out tender and tasty.

Ingredients:

processed cheese - 4 pcs.
potatoes - 0.4-0.5 kg
carrot - 0.25 kg
shrimp - 0.4 kg (peeled)
salt - to taste
dill and parsley - 2 tsp. spoons

Cooking:

Pour 2 liters of water into a saucepan. Bring water to a boil and salt it. Dip the processed cheeses into boiling water and dissolve them in it.

Cut the peeled potatoes into cubes, finely enough, and add to the pan. Boil for about 15 minutes. Fire is medium.

Carrots need to be peeled and grated just as finely. Fry the carrots in a pan for a couple of minutes so that it does not have time to fry. It should just soften up a bit. Carrots will give the cheese soup a beautiful golden hue.

During this time, the potatoes will just have time to cook. And then add the prepared carrots and shrimp.
After the delicious cheese soup boils again, you can add some salt. But this is a matter of taste.

Sprinkle the soup with herbs and mix. That's all - turn off the fire under the pan, cover it and let our delicious cheese soup brew for about 30 minutes.

Cheese soup should be served hot. It is very tasty to complement it with crackers.

Yes, if you want a richer creamy taste, then about half a liter of all the water at the beginning of cooking can be replaced with low-fat cream.

Cheese soup with meatballs

The soup turns out very tender, satisfying and of course tasty. Soup can also be made chicken broth.

Ingredients (based on a 3-3.5 liter pan):

400-500 ground beef;
1 egg;
2 onions;
1 carrot;
3 processed cheeses 100g each;
5-6 medium potatoes;
salt, spices;
bay leaf, greens;
vegetable oil.

How to quickly and tasty cook cheese soup with meatballs:

Onion cut into cubes and fry until golden brown in a small amount of oil.
Chopped meat salt, pepper. Add 1 egg, half fried onion. Mix. Form meatballs.

Grate carrots. Fry.
Add fried onions and carrots to a saucepan in water, salt. Bring to a boil.

Put the prepared meatballs into the soup. Meanwhile, peel the potatoes and cut into small pieces.

After 5-7 minutes, add potatoes to the soup. Add bay leaf, spices to taste.

Cut the curds into small cubes. Add the curds to the soup when the potatoes are ready. Mix well so that the curds dissolve.

After 3 minutes, add greens. Fragrant cheese soup is ready.
The soup is ready. You will definitely like delicate taste soup.

Cheese soup with salmon and potatoes

Products:

Salmon or trout - 200 grams
Carrot - 1 piece
Onion - small head
Potatoes - 3 pieces
Processed cheese - 150 grams
Olive oil - 1 tablespoon
Water - 1500 ml.
Dill - a small bunch
Salt, black pepper, lemon

Preparation of cheese soup with salmon and potatoes:

In a saucepan, heat one and a half liters of water, take the fish out of the freezer.
While the water is heating, we clean the onions, carrots and potatoes.

We cut the onion as small as possible, cut the carrot into cubes with a side of about 0.5 cm, in general, also quite small.

We cut the potatoes into cubes with a side of 1-2 cm. In a frying pan, in one tablespoon of olive oil, sauté onions and carrots. Then we add potatoes to them in the company and also lightly fry them in oil.

By this time, the water in the pan is already boiling, so we smoothly transfer the entire contents of the pan to the pan. After boiling, let it cook for 15 minutes.

Now we take out the melted cheese from the freezer and three it on a coarse grater or finely cut it. If the cheese was not in the freezer, it should be put there at the very beginning of the preparation of the soup.

While we are working with vegetables, the cheese will “grab” a little and it will be easier to chop. And how we grind it depends on how well and quickly it will dissolve.

We cut the salmon into small cubes.
When the potatoes are almost ready, dip the pieces of cheese into the soup, and, stirring constantly, cook for low fire until the cheese is completely dissolved and the soup has a uniform, pleasant baked milk color. Salt to taste.

Now it's salmon's turn. After adding it to the soup and boiling it, cook for 3-4 minutes. This time is usually enough for the salmon pieces to cook. Close the saucepan with a lid and let it brew for 5-10 minutes.

Ready soup Sprinkle the chick with fresh parsley and, if desired, ground black pepper, you can put a slice of lemon on a plate.

Sausage Cheese Soup: Melted Cheese Recipe

Ingredients:

processed cheese - 2 pcs.
smoked sausage - 250 g
potatoes - 2-3 pcs.
carrot - 1 root
vermicelli - 3 tbsp.
fresh herbs- small bundle
vegetable oil
water - 3 l
salt, pepper - to taste

How to make a delicious cheese soup with smoked sausage and melted cheeses:

Peel the potato tubers from the top layer, wash, chop into segments of the shape you want to see in ready dish.

Remove the top layer from the carrots, chop into thin strips with a grater.
Separate the sausage from the film, cut into equal squares of medium size. Throw in an oil pan and fry until it acquires a pleasant golden color.

Grind melted cheese with a grater with large holes.
Place a saucepan on the stove clean water. After boiling, season with salt and throw in chopped potatoes and carrots. Reduce the fire to medium, after 6 minutes load the sausage.

As soon as the potatoes are cooked, add melted cheese and chopped greens to the soup with sausage, bring to a boil and turn off the heat. After a few minutes put specified quantity thin vermicelli, this is necessary so that it does not boil soft.

After the curds are melted, the cheese soup with sausage will acquire a uniform white color.

Simple cheese soup with processed cheese Druzhba and croutons

Ingredients:

2 liters of water or stock
4 potatoes
vermicelli
processed cheese Druzhba
20 gr butter
salt, pepper - according to preference
spices (optional)
greenery

Cooking:

Peel potatoes, cut into strips. Add to boiling water (broth) and cook until half done.
Cut the melted cheese into pieces, add to the dish and mix well.

When the cheese is melted, throw vermicelli, salt, pepper, butter and spices into the pan. Boil for another 10-15 minutes.

Bread cut into small cubes and fry in butter until golden brown.
Pour into bowls, add croutons and chopped greens.

Such a simple product processed cheese, capable of transforming regular soup V real masterpiece.

Gentle, creamy taste Soup will appeal to everyone, especially young children.

Processed cheese soup - basic cooking principles

Cheese soup begins to cook with boiling broth. To do this, take meat, preferably chicken. They wash it and place it in a saucepan in which soup will be prepared. poured boiled water, add sprigs of greens, peeled and peeled and chopped roots. Put on medium heat and boil the broth. Don't forget to skim off the foam. Remove meat, vegetables and herbs from the broth.

Roast is being prepared the classic way. Onions and carrots are finely chopped and fried in hot oil.

Potatoes are peeled and chopped into strips or cubes. The meat is separated from the bones. The pulp is returned to the pot. Followed by potatoes and vegetable frying. Stir and cook until potatoes are soft.

If processed cheeses are used, they must be grated and added to the soup. Melted cheese in trays is laid out in the soup with a spoon.

Cheese soup from processed cheese cooked with mushrooms, smoked meats, seafood, etc. Serve cheese soup with croutons or breadcrumbs.

Recipe 1. Cream cheese soup with chicken

Ingredients

half a kilo chicken fillet;

processed cheese - 200 g;

150 g of onion;

salt and ground pepper;

potatoes - 400 g;

butter - a third of a pack;

carrots - 180 g;

fresh herbs.

Cooking method

1. Rinse the chicken fillet under the tap, cut the meat into small slices and place in the pot where the soup will be prepared. Fill with purified water and send to the stove. Cook the broth over low heat for half an hour. Don't forget to remove the foam.

2. Chop the peeled and washed potatoes into arbitrary, medium-sized slices.

3. Wash the peeled carrots. Chop it into thin straws.

4. Peel the onion, rinse and chop into small cubes.

5. Put the potatoes in chicken broth, mix and cook for a quarter of an hour.

6. Dissolve the butter in a heated pan. Put carrots and onions in it. Simmer, stirring occasionally, for three minutes. Transfer the roast to a saucepan, season with pepper, salt, and cook for another five minutes.

7. Cut the melted cheese into cubes. Finely chop the greens. Pour greens and cheese into chicken broth. Simmer over low heat, stirring, for five minutes. Remove from heat, cover the lid and leave the soup for half an hour.

Recipe 2. Cream cheese soup with vermicelli

Ingredients

processed cheese - 2 pcs.;

kitchen salt;

100 g of vermicelli;

25 g butter;

potatoes - 200 g;

large carrot;

two bulbs;

freshly ground pepper.

Cooking method

1. Processed cheeses are placed on in freezer for half an hour. Then three of them into small chips.

2. Pour in drinking water into a saucepan and bring it to a boil. We send grated cheese to boiling water and cook, stirring constantly, until it is completely dissolved.

3. We clean and wash vegetables. Chop potatoes into small chunks. Grind the carrot into large chips. Finely chop the onion.

4. Melt the butter in a heated frying pan. We send carrots and onions to it. Fry, stirring, for about seven minutes over medium heat.

5. Put the chopped potatoes in a saucepan. We also send vegetable roast here. Season with pepper and salt. Cook for 20 minutes over low heat. Pour the vermicelli into the soup. Continue to cook, stirring constantly, for three minutes. Remove from heat and serve with croutons.

Recipe 3. Cream cheese soup with smoked sausages

Ingredients

sea salt;

fresh greens;

carrot;

three potatoes;

salt;

garlic - three cloves;

sunflower oil;

two bulbs;

150 g smoked sausages;

processed cheese - 2 pcs.

Cooking method

1. Wash the peeled vegetables. Chop potatoes into small chunks. Crumble the onion with thin feathers. Grate the carrot into large chips. Cut garlic cloves into thin slices.

2. Warm up in a cauldron vegetable oil. Put the garlic in it and fry, stirring, for a few seconds. Then add onions and carrots. Continue frying until the onion is transparent.

3. Remove the film from the sausages and cut them into rings. Add to vegetables and fry for two minutes. Add potatoes and continue cooking for ten minutes, stirring occasionally.

4. Salt and fill everything with water. Boil potatoes until soft.

5. Coarsely grate the processed cheese. Add it to the soup and stir until completely dissolved. Turn off the heat and put in the chopped herbs.

Recipe 4. Cream cheese soup with meatballs

Ingredients

fresh greens;

potatoes - 3 pcs.;

30 g of olive oil;

processed cheese - 2 pcs.;

minced meat mixed - 400 g;

freshly ground black pepper and salt;

onions - 2 pcs.;

large carrot;

champignons - 200 g.

Cooking method

1. Pour drinking water into a saucepan and boil it. Cut the peeled and washed potatoes into medium-sized slices.

2. Grate peeled carrots into long coarse chips. Peel the onion and finely chop it.

3. Put the chopped vegetables into boiling water. Boil with salt until the potatoes are completely cooked.

4. Season the minced meat with salt and pepper, add the chopped onion as finely as possible. Mix well. With wet hands form small meatballs. Put them in the boiling soup. Reduce the heat, stir, and cook over low heat for 20 minutes, covered with a lid.

5. Rinse the peeled champignons and cut into thin slices.

6. Fry the onions and carrots in hot oil for two minutes. Now add the mushrooms and simmer for another five minutes.

7. Cut the melted cheese into cubes. Put them in the soup. Send the onion-mushroom fry here. Cook, stirring constantly, until the cheese is completely melted. Put chopped greens and turn off the fire

Recipe 5. Cream cheese soup with shrimp

Ingredients

kitchen salt;

processed cheese - 400 g;

parsley;

400 g potatoes;

two medium carrots;

basil and oregano;

400 g of peeled shrimp;

two bay leaves;

200 ml of milk;

60 ml of olive oil;

half a lemon.

Cooking method

1. Defrost shrimp, put in a colander and rinse. Put a pot of water on the fire. Add spices to the water and squeeze the juice from half a lemon. As soon as the water boils, put the shrimp in it and cook for a couple of minutes. Remove the shrimp with a slotted spoon. Strain the broth.

2. Pour the same amount of water into the strained broth. Put on fire. Add the melted cheese cut into pieces to the boiling broth. Salt and cook, stirring constantly.

3. When the cheese is melted, add the sliced potatoes to the pan. Boil for a quarter of an hour.

4. Peel, wash and coarsely grate the carrots. Place in a pan with hot oil and sauté until soft. Transfer the fried carrots to the soup. Add peeled shrimp to this.

5. Pour milk into the soup, stir and bring to a boil. Turn off the heat, pour the cheese soup into bowls. Put a pinch of finely chopped greens in each.

Recipe 6. Cream cheese soup with broccoli

Ingredients

cup grated cheese solid;

a third of a glass of flour;

a glass of grated cheddar cheese;

800 ml chicken broth;

350 g broccoli;

20 g butter;

three pods of red bell pepper;

ground cumin;

280 g potatoes;

one and a half glasses of milk;

two cloves of garlic;

three chili peppers;

two large onions;

smoked ham;

a glass of low-fat cream.

Cooking method

1. We disassemble broccoli into inflorescences. We free the bell pepper from the stalk and clean out the seeds. Cut the vegetable into small cubes. Wash the peeled potatoes and cut into small arbitrary pieces. Chop the chili pepper freed from seeds as finely as possible. Peel the onion and garlic and chop into small pieces.

2. Dissolve butter in a cauldron. We spread all the vegetables, except for the potatoes, in a cauldron and simmer, stirring, for about five minutes. Vegetables should become soft.

3. Put the potatoes in a cauldron, season everything with cumin and fry for another five minutes. Then fill the contents of the cauldron with meat broth. As soon as the soup boils, cover with a lid, twist the fire and cook for about half an hour.

4. In a separate deep bowl, combine the flour with milk and cream. Beat well with a whisk until smooth. Pour the mixture in a thin stream into the cauldron, stirring constantly, and cook until thickened. Reduce the fire to minimum. We introduce all the cheese into the soup and cook for another five minutes.

5. Put the broccoli in the microwave for three minutes to make the cabbage soft. We add it to the soup. Simmer for a couple more minutes and remove from heat. Pour into bowls. In each we put a sliced \u200b\u200bham.

To make the soup with a pronounced taste of cheese, add the product at the rate of 100 g per liter of liquid.

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.

The dish will turn out tastier if you put several varieties of cheese in it at once.

Serve cheese soup with croutons or rye croutons.

Probably, many are accustomed to using processed cheese for sandwiches, without thinking about what other dishes can be made from it. But in vain! This hearty and excellent product is great for soups.

Cheese soups are presented in large quantities on the menu of many restaurants, but their cost is high, and the taste leaves much to be desired. Therefore, it is best to cook this treat yourself.

In addition, during cooking, you can show imagination and ingenuity by preparing a real cooking masterpiece!

Cheese soup with chicken

Ingredients	Quantity
Chicken meat (breast, fillet) -	600 grams
Water -	3 liters
Processed cheese -	200 grams
Potato -	half a kilo
Carrot -	1 piece
Onion -	2 pieces
Butter -	50 grams
Green onions, dill, parsley -	taste
Salt, pepper and spices -	taste
Cooking time: 70 minutes	Calories per 100 grams: 84 kcal

In addition to potatoes, onions and carrots, you can put cabbage, broccoli, celery, corn and so on in the soup.

Cooking:

Chicken meat is washed cold water. Pour water into the pan, put the chicken in it and cook over medium heat;
As soon as it boils, remove the foam, add salt, put pepper and a couple of pieces of parsley. Everything is cooked for 20 minutes under the lid;
Next, peel the potatoes and cut into slices. We fall asleep potatoes to the chicken and boil for 15 minutes;
We clean the carrots and onions from the skin. Carrots should be rubbed with a grater, and finely chopped onions with a knife;
Put the pan on the fire and put the butter in it. Pour chopped onions with grated carrots onto melted butter, and everything should be fried. Put the finished frying into the broth;
Processed cheese should be cut into squares and added to the soup. Everything is cooked for 10 minutes;
Finely chop dill, parsley and green onions. Before serving, the soup is sprinkled with chopped herbs on top.

Cream cheese soup with mushrooms

Soup ingredients:

100 grams of processed cheese;
Champignons - 200 grams;
1 piece of carrot;
4 pieces of potatoes;
2 cloves of garlic;
Sunflower oil;
A small piece of hot pepper;
Parsley - a bunch;
A couple of bay leaves;
Table salt to taste;
Two liters of pure water.

The dish takes about 30-40 minutes to cook.

Cooking:

1. Water is poured into the pan and it is placed on medium heat. Water should be brought to a boil;
2. Peel potatoes and cut into small slices or cubes. Pour potatoes into boiling water. Also add lavrushka leaves there;

1. Wash and peel carrots and mushrooms. We wipe the carrots coarse grater. Mushrooms cut into thin plates;

1. Put the pan on medium heat, pour sunflower oil into it and heat it up. We spread the carrots and mushrooms. All components should be fried, during frying everything must be mixed, then put in a saucepan;

1. Next, prepare the cheese. It should be rubbed with a coarse grater or cut into small cubes. After the potatoes are cooked, the cheese is laid out in the broth. The soup is cooked until the cheese is dissolved, about 5-10 minutes;

1. Finely chop the parsley, mince the garlic small pieces and cut the pepper into rings. Before transfer, it must be seasoned with a mixture of parsley, garlic and pepper.

French cheese soup

Products that are useful for soup:

Turkey fillet - 600 grams;
200 grams of processed cheese;
Half a kilo of potatoes;
2 pieces of onions;
Two carrots;
A little butter;
Water - 3 liters;
Table salt, black pepper - to taste;
Dill, parsley - in a bunch;
A couple of bay leaves.

The soup takes 1 hour and 10 minutes to prepare.

Cooking:

The turkey is washed with cold water. Then the meat is placed in a container and filled with water. We put the water with the meat on the fire and heat it up. After boiling the broth, remove the foam from above and add some salt, pepper and add a couple of leaves of parsley. Everything is cooked for another 20 minutes and the meat is removed from the pan;
Peel the potatoes and cut into small slices or cubes. Next, pour it into a container with broth;
Next, peel the carrots and onions. Finely chop the onion, and rub the carrots with a coarse grater. We put the pan on medium heat, put the butter on it and melt it. Put onions and carrots on melted butter, add salt and pepper. Fry vegetables until golden brown. Then add the frying to the broth to the potatoes, and leave to cook for about 7 minutes;
Cut the meat into medium cubes, and wipe the cheese with a coarse grater. The meat is poured into the soup and boiled for 5 minutes. Next, pour in the grated melted cheese and mix well. Turn off the fire;
Parsley should be finely chopped. Sprinkle the soup with herbs before serving.

Cream cheese soup

Soup Ingredients:

Potatoes - 4 pieces;
Water - 2 liters;
200 grams of processed cheese;
Cheese hard grade- 100g;
Cream - 100 ml;
Dill, parsley - a few branches;
1 clove of garlic;
Table salt, a pinch of black pepper;
A couple of bay leaves.

Cooking time - 30-40 minutes.

Cooking steps step by step:

It is necessary to choose the appropriate dishes for soup. It is advisable to take a pan with a volume of 3 liters. Pour water into a container and put on medium heat. We put a few laurels there;
Peel potatoes, wash and cut into small cubes. Put the potato cubes in boiling water and cover with a lid. Cook until potatoes are tender, 15-20 minutes;
After the potatoes are completely cooked, remove from heat and rearrange on the desktop. We take out the bay leaf from it. Then using a pusher or immersion blender. Mash the potatoes, you should get liquid mashed potatoes;
Mashed potatoes are put on fire and brought to a boil;
Processed cheeses are rubbed with a coarse grater and added to the puree;
Then pour 100 ml of cream;
Puree soup should be salted, peppered and left on low heat until the melted cheese is completely dissolved;
Finely chop the dill and parsley, squeeze the garlic through a crusher, and rub the cheese with a fine grater. Season the finished soup with a mixture of herbs, garlic and grated cheese. The soup can also be served with cheese-flavoured croutons.

Fish soup with melted cheese

Ingredients needed for the soup:

100 grams of processed cheese;
Fish fillet - 300 grams;
Potatoes - 3 pieces;
Onions - 1 piece;
1 piece of carrot;
Vegetable oil;
One and a half liters of water;
½ tablespoon of table salt;
Dill, parsley - a bunch.

Cooking time - 40 minutes.

For fish soup you can use salmon or salmon fillets, then the soup will be filled with bright colors.

Cooking:

Pour water into a container and put on fire. Salt and warm up;
Peel potatoes and cut into cubes. We fall asleep in hot water potato cubes and boil for 10 minutes;
We prepare the fish. As a fish, pollock without bones can be used. The fish should be washed well with cold water. Next, cut it into medium pieces. Add fish to potatoes and boil for 15 minutes;
Onions and carrots are peeled. We chop the onion with a knife into small cubes, and rub the carrots with a coarse grater. The pan is placed on medium heat, add a little vegetable oil to it and heat it up. We fall asleep on it onions and carrots, fry. We put the finished frying in the broth and boil for 10 minutes;
Then cut the melted cheese into small cubes or wipe with a coarse grater. Pour it into the soup and boil for a couple of minutes until the cheese is completely dissolved;
At the end, finely chop the greens and sprinkle the soup on top.

In order for the soup to be thicker, more melted cheese should be added to it. And if you need liquid, then cheese should be put less;
Cream of any fat content gives tenderness and aroma to the soup;
In addition to the usual processed cheese, you can use cheese with the taste of ham, mushrooms, bacon, herbs or garlic.

Cream cheese soup from gourmets, video recipe:

These, of course, are not all recipes for cheese soups; there are still many different first courses with melted cheese. But, knowing the recipe for basic and standard cheese soups, you can show your imagination and come up with your own original treat that can surprise all family members.

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. 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 crackers in advance, for this White bread(you can also cut a loaf) into cubes and spread 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 onion, 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 boil it in 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 you make roasted onions and carrots, add bell pepper at the end, it will give the soup an extra taste and aroma.
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"

Regarding the appearance of the first recipe for cheese soup, there are several versions. According to one of them, a French chef invented it by accidentally dropping a piece of cheese into the broth. Another credits the authorship to students who figured out how to improve the taste of soup boiled with water without spending a lot of money. Whoever was the cook who first cooked cheese soup with melted cheese, he clearly succeeded in the experiment. Today, this first course is cooked on water and broth, with and without meat, with sausage and seafood, with different vegetables, mushrooms. Recipes exist great amount, as many cooks come up with their own options.

Cooking features

Soup with melted cheese has a delicate creamy taste, it turns out hearty, fragrant, easy to prepare. If desired, you can find more than economical options its preparation. Knowing a few points will allow you to cook cheese soup without spending a lot of effort, making it especially tasty.

Not all types of cheese melt equally well. If you managed to find cheese specially created for adding to soup on the counter of the store, take it. Regular processed cheese, which does not contain a large number vegetable fats and other dubious additives. How more natural product- the better it melts and the tastier the soup turns out with it.
In order for the cheese to dissolve faster in the soup, it must first be crushed, cut into small pieces or grated. Grinding cheese on a grater will be easier if it is slightly frozen beforehand.
The more cheese you put in the soup, the thicker and more satisfying it will be.
Milk and cream will help emphasize and enhance the creamy taste of the soup.
Onions and carrots are often fried before being put into cheese soup. If you use not vegetable, but butter for this, the dish will turn out tastier. For cooking diet soup Avoid frying vegetables.
When cooking cream cheese soup before grinding the ingredients with a blender, care must be taken that it does not contain large pieces, bones.
Fresh herbs are best added directly to the plate. If you put it in a pot, boil the soup after that for a few minutes so that it does not turn sour.
If the cheese soup is infused for 20–30 minutes, it will acquire more rich taste and aroma.

Making cheese soup culinary creativity. You can make the recipe at your discretion, using general principles and basic recipes.

Soup "Student" with melted cheese and vermicelli

carrots - 100 g;
onions - 100 g;
processed cheese - 150 g;
potatoes - 0.3 kg;
garlic - 1 clove;
vegetable oil - 20 ml;
vermicelli - 100 g;
water - 1.5 l;
salt, pepper - to taste.

Cooking method:

Peel the potatoes, cut into small bars.
Scratch the carrots. Wash, grate coarsely.
Remove the husk from the onion, cut the vegetables into thin half rings.
Mince the garlic clove with a knife.
Cut the cheese into small pieces of arbitrary shape.
Put onions, carrots and garlic in a pan greased with oil. Fry them until golden brown.
Boil water, put potatoes in it.
After 10 minutes, add vegetable frying, after another 5 minutes - vermicelli.
Simmer for 2-3 minutes and toss the pieces of cheese into the pan. Salt and season to taste. Cook, stirring, until the cheese has melted.

Let the soup brew a little under the lid and pour into bowls. This is the most economical and simple first course recipe from processed cheese. Ordinary vermicelli soup cheese attached unique taste ennobling him.

Cheese soup with ham

potatoes - 0.3 kg;
processed cheese - 0.2 kg;
onions - 50 g;
ham or boiled sausage- 100 g;
flour - 10 g;
milk - 50 ml;
water - 1 l;
salt, pepper - to taste.

Cooking method:

Wash and clean potatoes. Cut into medium sized cubes.
Finely chop the peeled onion.
Cut sausage or ham into medium-sized cubes.
Boil water, put vegetables in it and sausages. Boil potatoes until soft.
Remove some potatoes from the pan (about a spoon), add flour and milk to it, mash, return to the pan. Cook, stirring, 2-3 minutes.
Finely chop or grate the cheese, dip into the pan. Simmer soup until cheese is completely melted.

The soup cooked according to this recipe has a thick consistency. Thanks to the addition of sausage, it turns out hearty. Such a dish will not cost much, a person who does not have culinary experience can make it.

Soup with melted cheese and frozen vegetables

processed cheese - 0.4 kg;
water - 2.5 l;
milk - 0.5 l;
butter - 40 g;
frozen vegetable mixture - 0.5 kg;
onions - 100 g;
potatoes - 0.3 kg;
bouillon cubes - 5 pcs.;
celery stem (optional) - 100 g.

Cooking method:

Peel the potatoes, cut into medium-sized cubes.
Wash the celery, finely chop.
Peel and cut the onion into small cubes.
Drop bouillon cubes into boiling water.
When they dissolve, put the onions, potatoes and celery into the broth. Boil them for 10 minutes.
Add without defrosting vegetable mix. Continue cooking for another 10 minutes.
Cut the cheese into small pieces, dip into the soup.
Cook it, stirring, until the cheese is completely melted.
Pour in milk, bring to a boil.
Put the oil, stir. Remove the saucepan from the heat. Steep the soup covered for 20 minutes.

Soup made by this recipe, has a rich aroma and a pronounced creamy taste. It is satisfying, healthy and not too high in calories.

Cream cheese soup with mushrooms

processed cheese - 100 g;
fresh champignons - 0.2 kg;
carrots - 150 g;
onions - 150 g;
garlic - 2 cloves;
potatoes - 0.5 kg;
fresh parsley - 50 g;
water - 2 l;
bay leaf - 2 pcs.;
allspice - 4 pcs.;
bitter Bell pepper(optional) - 5 g;
vegetable oil - how much will go;
salt - to taste.

Cooking method:

Put the melted cheese in the freezer so that after it it is easier to grind on a grater.
Clean the carrots, grate.
Remove the skin from the onion. Cut the vegetable into small pieces.
Finely chop the garlic and parsley with a knife.
Wash and pat dry the mushrooms. Cut them into thin slices.
Heat the oil in a frying pan, put the onion and carrot in it, fry until golden brown.
Add mushrooms. Cook until liquid has evaporated from the pan.
Boil water.
Peel potatoes. After cutting into medium-sized cubes, lower it into a pot of boiling water.
Boil for 15 minutes, add mushrooms with onions and carrots, spices, hot peppers. Continue cooking 5 minutes.
Grate cheese, put in soup. Wait until the cheese is melted.
Add garlic and herbs. Salt to taste. Simmer the soup for 2-3 minutes after it boils again.

This version of cheese soup will especially appeal to those who love mushrooms. It turns out tender and fragrant. Before introducing greens into the soup, it can be mashed with a blender, then the dish will have a pleasant creamy texture.

French cheese soup with turkey

turkey fillet - 0.6 kg;
processed cheese - 0.2 kg;
potatoes - 0.5 kg;
onions - 0.2 kg;
carrots - 0.2 kg;
butter - 50 g;
water - 3 l;
salt, spices, fresh herbs - to taste.

Cooking method:

Wash the turkey fillet. Fill with water. Bring to a boil. Reduce the fire, remove the foam. Salt. Boil 25 minutes.
Take the meat out of the pot and let it cool down.
Peel potatoes. Cut it into small cubes, send it to the pan.
Clean and grate the carrots.
Onion, peeled, cut into half rings.
Fry the onions and carrots in butter. Put the sautéed vegetables into the soup 15 minutes after adding the potatoes to it.
Finely chop the turkey meat, put in the soup. Cook for 5 more minutes.
Add shredded or grated cheese. Wait until it melts. Let the soup stand covered for 20 minutes.

Pouring the soup into bowls, sprinkle it with finely chopped herbs. Chicken breast soup is prepared according to the same principle.

Cheese soup with fish

red fish fillet - 0.3 kg;
processed cheese - 100 g;
potatoes - 0.4 kg;
onions - 150 g;
carrots - 150 g;
water - 1.5 l;
cream - 0.2 l;
salt, pepper - to taste.

Cooking method:

Peel, cut potatoes into medium-sized cubes.
Finely chop the onion, grate the carrots.
Wash the fish fillet, blot with a napkin, divide it into small fragments with a knife.
Cut the processed cheese into several pieces.
Boil water, salt, put potatoes.
After 5 minutes, add the fish.
10 minutes after adding the fish, add the remaining vegetables to the soup.
After simmering for another 10 minutes, add the cheese.
After the cheese is completely melted, pour the cream into the soup. Boil 2-3 minutes after boiling.

Before serving in the soup, it does not hurt to add a little chopped dill. Instead of red fish, you can use cod, pollock.

Cheese soup with melted cheese, no matter what recipe it is prepared with, has a delicate creamy taste and a pleasant color. You can boil it in water or meat broth. Addendum various vegetables, mushrooms, fish and meat products allows you to significantly change the taste of the dish, make it more satisfying.