Cheese cream soup made from processed cheese. cheese soup

Cheese cream soup is a nutritious and very tasty first course. The basis of this soup is cheese. Cheese is used in a variety of varieties: processed, hard, soft. Seafood, poultry, meat, fish, mushrooms, vegetables are added to cheese soups.

In order for the soup to have a pronounced cheese taste, it is recommended to take cheese at the rate of 100 g of the product per 1 liter. soup.

Cheese soups are opaque. And in order to give the soup a beautiful appearance, it is not necessary to chop all the products. Some of the ingredients are set aside to decorate the soup with them at the end of cooking. Also, as a decoration, all kinds of greenery looks spectacular.

Cheese, as a rule, is laid at the very end. This is due to the fact that during prolonged cooking, the cheese loses its pronounced taste and delicate texture. Therefore, first bring all the other ingredients to readiness, and then add the cheese.

Cheese cream soup is usually served with croutons or croutons. You can make them yourself, or you can buy ready-made ones. In any case, no matter what method of cooking and serving the soup you choose, it will definitely turn out tasty and nutritious.

How to cook cream cheese soup - 15 varieties

Cheese cream soup "bon appetite"

The most delicate taste of the soup will appeal to everyone. Based on Parmesan cheese, which has a great taste and delicate aroma.

Ingredients:

parmesan-150 g.
processed cheese-300g.
cream 10% -250 ml.
potatoes -2 pcs.
water -400 ml.

Cooking:

Cut potatoes and send to boil. Cut the cheese into small cubes.

Add some cheese to the boiled potatoes, do not drain the water. Grind with a blender.

Heat the cream separately. Then add them to the soup. We send the rest of the cheese to the soup, grind it with a blender.

Pepper to taste. We decorate with greenery. Serve immediately, with croutons.

Cheese cream soup "Greetings from France"

This soup has a rich taste, because. cooked in chicken broth. It warms and gives a feeling of satiety.

Ingredients:

chicken broth -250 ml.
cream 20% - 125 ml.
potatoes - 2 pcs.
onion - 1 pc.
Gouda or Edam cheese - 100 g
pepper
crackers

Cooking:

Cut onions and potatoes. Cook in broth over low heat until done. Salt, pepper.

Then we take out the vegetables from the broth and grind them with a blender. The resulting puree is sent back to the broth and brought to a boil.

Add the cream to the saucepan with the soup and cook further.

To ensure that the cream does not curdle, warm it up before pouring it into boiling water.

We rub the cheese on a grater. Add to boiling soup. Stirring constantly, bring to a boil. The soup is ready when all the cheese is melted. Serve the soup with pampushka, sprinkle it with croutons on top and decorate with herbs.

Cheese cream soup with champignons

Mushrooms are a frequent guest in cheese soups. These products complement each other perfectly. And the aroma of the soup will quickly gather everyone at the table.

Ingredients:

cheese-200 g.
potatoes -3 pcs.
champignons -100 g.
oyster mushrooms-100 g.
onion - 1 pc.
garlic -6 cloves
pine nuts -30 g.
cream 22% - 200 ml.
oil rast.
water - 100 ml.

Cooking:

First, randomly chop all the products, except garlic. Cut the garlic into thin slices.

We take two saucepans. We pour oil into them. We put potatoes and onions in one of them and fry lightly.

Then fill everything with cream and water. Mix and let boil. In a second saucepan, fry the garlic until golden brown.

Then put it on a napkin so that the excess oil is glass. Add mushrooms to soup. We cook until ready.

We add cheese. Grind well. Add spices to taste. We decorate the soup with nuts, herbs and garlic.

This soup is quick, easy and has many cooking options. It all depends on your taste.

Ingredients:

oil - 4 tbsp.
broccoli - 400 g.
onion - 1 pc.
carrots - 1 pc.
flour - 3 tbsp.
broth - 4 tbsp.
milk - 1 tbsp.
cheese - 1 tbsp.
spices to taste

Cooking:

First, grate the carrots and chop the onion. Melt the butter in a saucepan.

Add onions, carrots, peppers and fry for about 5 minutes until the onions become transparent.

Then pour the flour here and cook, with constant stirring for a minute.

The next step is to pour the broth and bring to a boil. After that, reduce the heat and add the broccoli florets.

So we cook for about 5 minutes. The final step is to pour in the milk and pour the cheese. Stir and wait until the cheese is melted.

The soup is ready! Decorate as you wish.

Cheese cream soup "Easier than simple"

The name speaks for itself. Minimum ingredients. Minimum cost. But lots of free time!

Ingredients:

potatoes - 600 g.
processed cheese - 200 g.
cream

Cooking:

We clean and cut the potatoes. We send it to boil, salt. Then the potato broth must be drained into a separate bowl.

We chop potatoes. We cut the cheese and combine with mashed potatoes. Add the broth and interrupt with a blender until a creamy consistency.

Then put on the stove and bring to a boil, but do not boil! Serve to the table with croutons.

Cheese cream soup "Delicious"

Easy to prepare and quickly eaten. The thick rich taste of the soup is able to warm even in the most inclement weather. A special touch will give the taste of red caviar.

Ingredients:

water - 100 g.
processed cheese - 100 g.
cream 30% - 100 g.
oil cl.-2 tbsp.
flour - 2 tbsp.
red caviar - 2 tbsp.
greenery for decoration.
croutons to taste

Cooking:

Melt the butter and mix with flour until smooth.

Pour water into the pan, as soon as it heats up, pour the cheese. Bring to a boil, stirring constantly.

The next step is to add cream and bring to a boil. Whisk very carefully. You should get a thick mass.

We gradually introduce the butter-flour mixture. Whip so that there are no lumps. Cream soup is ready.

Before serving, put red caviar in the center and decorate with greens.

Cheese cream soup "From the chef"

This soup uses expensive varieties of cheese. And also wine. Very tasty creamy soup.

Ingredients:

broth - 150 g.
processed cheese - 100 g.
Camembert cheese - 35 g.
cheese Dorblu - 30 g.
cream - 75 ml.
potatoes -1 pc.
wine-30 ml.
butter
salt.

Preparations:

We put the broth on the stove. In the meantime, cut the boiled potatoes into cubes.

And add it to the pot of broth. Cut cheese into cubes. Leave a small piece of Dorblu cheese for decoration.

And we send all the cheeses to the pan. As soon as the cheese is melted, you need to remove the pan from the stove. Add cream, wine.

With a blender, carefully interrupt the contents of the pan. Pour the finished soup into a bowl.

Crumble the remaining piece of cheese and decorate the finished dish. Enjoy your meal!

The rich taste of seafood combined with cheese will make an indelible impression. Indifferent will definitely not remain.

Ingredients:

seafood cocktail - 500 g.
processed cheese 45% - 250 g.
green peas - 150 g.
potatoes - 3 pcs.
carrots - 1 pc.
celery stalks-2 pcs.
onion - 1 pc.
oil rast. - 2 tablespoons
greenery
salt.

Cooking:

We prepare products. We rub the carrots on a coarse grater, cut the onion into cubes, finely chop the celery.

Fry in a pan until soft. Pour 2L into the pot. water, add grated cheese and cook until completely dissolved.

Add potatoes, cook for 5 minutes, then add vegetables and cook for a while.

We pour out seafood and peas. Cook for 5 more minutes. We add greenery. The dish can be served on the table!

zucchini

This recipe is perfect for the holidays. Wine and Dorblu cheese set the right tone. And the look whets the appetite.

Ingredients:

zucchini - 100 g
white dry wine-20 g.
onion - 1 pc.
oregano-1g.
boiled water - 200 ml.
coconut milk - 10 g
oil cl. - 100 g.
cheese Dorblu-40 g.
pepper

Cooking:

Cut the zucchini and onion into half rings and fry. Pour wine here, add oregano, salt, pepper.

Fill with boiled water. Then add cheese and butter. Once cheese is melted, remove from heat.

And beat with a blender to a creamy texture. Serve and sprinkle with cheese, sprinkle with coconut oil.

Cheese cream soup with tomatoes

A colorful salad immediately attracts attention. Its taste and aroma fills the entire space around. Having prepared it, the hostess will definitely receive many compliments from guests and household members.

Ingredients:

broth or water -1 l.
oil sl.-25 gr.
cheese - 150 g.
tomato - 4 pcs.
yolk - 2 pcs.
grated nutmeg
basil
pepper.

Cooking:

Peel the skin off the tomatoes.

We make a cross-shaped incision on the tomato, lower it into boiling water. Thus, the peel will easily come off the tomato.

Then cut them open and take out the seeds. Then you need to bring the broth to a boil, salt, add nutmeg.

Then you need to pour the slices of tomatoes. After boiling, cook for another 5 minutes.

At this time, grate the cheese and put it in a bowl. Here we add softened butter, yolks and mix everything.

We remove the saucepan from the fire. Pour the cheese mixture in small portions and mix thoroughly.

Pour into bowls, decorate to taste.

All cheese soups are quite dense and high-calorie. This soup is no exception. But for those who are not afraid of calories, you should definitely try it.

Ingredients:

garlic - 3 cloves
onion - 2 pcs.
carrots - 1 pc.
potatoes-3 pcs.
water-1.2 l.
processed cheese - 2 pcs.
smoked sausages - 150 g.
greenery

Cooking:

First you need to cut all the products. Saute garlic, onion, carrot. Then add sausages, then potatoes.

Fry for 10 minutes. Pour in salted water and cook until the potatoes are tender. Grate the curds and add to the soup.

Cook until completely dissolved. Then add greens, croutons and serve.

Cheese cream soup with beans

Easy to prepare and nutritious dish. This soup is rich in vitamins. And yet, it's very tasty.

Ingredients:

beans - 400 g.
cheese - 150 g.
celery-2 pcs.
carrots - 2 pcs.
onion - 1 pc.
garlic - 2 cloves
wine - 300 ml.

Cooking:

Finely chop all the vegetables and fry. Add wine and simmer for 10 minutes. Add cheese to boiling water.

After the cheese has melted, add the vegetables. Cook 30 min. We wash the beans, add to the soup.

We cook until ready. Let it brew and serve.

Cheese cream soup with sweet pepper

Sweet pepper is a frequent guest in various dishes. We suggest you try adding it to cheese soup. And new horizons in cooking will open before you.

Ingredients:

cheese - 200 g.
milk - 200 ml.
sweet pepper -2 pcs.
carrots - 1 pc.
onion-1 pc.
oil cl.-1 tbsp.
seasonings

Cooking:

Sprinkle peppers with vegetable oil and send to the oven at 185 ° C for 15 minutes.

To prevent the peppers from bursting from the heat, you should pierce them with a fork in several places.

Then we remove the peel and turn the peppers into a puree. Fry onions and carrots on the next. oil.

Add water and wait for it to boil. Cheese is melted in milk. And we put all the products together. We serve and deliver.

Standard recipe. The simplest products To diversify your usual meal, cook this cheese soup. Stay satisfied!

Ingredients:

processed cheese - 90 g.
onion - 1 pc.
carrot-1 pc.
potatoes-2 pcs.
cream 12% - 120 ml.
oil cl. - 30 g.
vegetable oil - 30 g
greenery

Cooking:

Cut onion, carrot into small cubes. Fry in vegetable oil.

At this time, cut the potatoes and add it to the passivated vegetables. Fill everything with water and cook for 20 minutes.

At the next stage, pour the cream, add the butter. Mix everything and cook for 10 minutes.

Now it's the turn of cheese and spices. Then we interrupt everything with a blender. Decorate the soup and serve.

Hot first courses should be present in the daily diet. They can be completely different.

Cheese-cream soup with chicken as one of the options for everyday food.

Ingredients:

chicken fillet-350 g.
carrots - 150 g.
potatoes-450 g.
processed cheese - 400 g.
onion - 1 pc.
seasonings

Cooking:

Boiled chicken fillet cut into cubes. Cut the potatoes into cubes and cook for 6 minutes.

Add spices to taste. We interrupt the soup with a blender to make a creamy mass. Add greens before serving.

Cheese cream soup with chicken is ready!

The editors have collected for you the recipes for the most delicious creamy soups with the addition of cheese - a delicious classic dish that belongs to the traditional cuisine of almost all peoples of the world.

This article is intended for persons over 18 years of age.

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The calorie content of the classic cheese cream soup with cream is 138 kcal per 100 g of the product. The nutritional value is as follows: proteins - 8 g, fats - 10 g, carbohydrates - 8 g. These calculations are made on the basis of a technological map (a kind of passport of a dish used as a basis by chefs). According to the technological map, the recipe for this thick soup should contain:

onion;
carrot root;
celery (root);
potato tubers;
cream 33%;
vegetable oil;
salt;
bouillon.

But there are other options for recipes that are not inferior to the classics. Cream soup is prepared with:

seafood and sea fish (with salmon or salmon);
a variety of vegetables - with broccoli, potatoes, cauliflower. The recipe for cheese soup with broccoli is not only a classic of American cuisine, but also an excellent diet dish with a minimum of calories;
meat products - with bacon, smoked meats, sausages.

The star of this dish is, of course, cheese, and the final taste of this delicious dish depends only on it (and its quality). For its preparation, both hard and soft varieties of the product are used. Do not forget about the beloved by all processed cheese, which is also suitable for this dish. In France, they most often use dor blue or brie, in Italy - parmesan, and here the most popular are cheddar, Dutch or regular processed.

How to make Cream Cheese Soup

Cooking the dish is very easy and simple. Even the most inexperienced hostess can do this. If you want to please your husband or just surprise your girlfriends with your culinary skills, cheese cream soup is what you need. Doing it is a real pleasure that will not damage either your reputation or figure.

Step by step recipe for classic cheese cream soup

To prepare the dish, you will need (based on a three-liter pan):

4-5 medium potato tubers;
1 carrot;
half a celery root;
1 regular onion or leek (white part)
cream 33% - 0.5 cups (you can take with a lower fat content - there will not be much difference);
400 g of any cheese (cheddar, gouda or Dutch) or 3-4 processed cheese;
vegetable or meat broth;
50 g butter (vegetable oil is also suitable);
spices - ground black pepper, white pepper and nutmeg;
parsley;
salt.

It is important to remember that the cheese must be natural, from milk. Any cheese products are unacceptable, as trans fats, widely used in their preparation, melt very poorly and can ruin a gourmet dish.

Step-by-step preparation of classic cheese cream soup

We carefully clean all the vegetables for our soup and cut them into small cubes (you can just grate the carrots).
Put the butter in a deep saucepan and put it on low heat.
When the butter is melted, add the onion to it and sauté until translucent.
Add carrots, celery and potatoes to the onion, pour them with hot broth.
Cook the vegetables over low heat until they are fully cooked.
Puree the prepared vegetables with a blender or rub through a metal sieve.
Put the vegetables processed in this way back on the fire and add the cream. If the puree is thick enough, feel free to add more broth.
Salt the soup and add spices.
We rub the cheese on a fine grater (large pieces can exfoliate) and add to our vegetables. When it is completely dissolved, the cheese cream soup is ready.
It is best served with chopped parsley and croutons.

Croutons are small croutons made from white wheat bread (this is what distinguishes them from ordinary croutons). To prepare them, take a loaf or baguette, peel it from a hard crust, and cut the tender flesh into small cubes. First, fry them in a dry frying pan, and then dry them in the oven. You can serve them with soup or separately.

Cheese cream soup in a slow cooker

Many owners of universal cooking devices are wondering how to cook their favorite dish and at the same time preserve its exquisite taste as much as possible.

To prepare cream cheese soup in a slow cooker, you will need:

1.5 liters of vegetable or meat broth;
400 g potatoes;
270 g carrots (approximately one large root vegetable);
250 g of onions;
250 g of creamy processed cheese (or a product of other varieties);
salt, spices to taste.

Cooking order

Peel the potatoes and cut into cubes of 0.5-1 cm.
Peel and grate the carrots on a coarse grater.
Onion cut into strips (half rings).
Grate the cheese on a fine grater or cut into cubes with a side of 0.5 cm.
Put all the ingredients into a multicooker bowl and pour over the broth.
Add salt and spices.
Close the lid and set the program "Soup" or "Cooking" for 50 minutes. If there is none, then set the temperature to 160 degrees and cook the same amount of time.
After the signal, let the soup brew for another 5-10 minutes.
Puree the finished dish with a blender, sprinkle with chopped parsley and voila - the dish is ready to serve.

Note. Vegetables can be first fried in butter until golden brown for a richer taste. To do this, set the "Frying" mode for 10 minutes. After that, pour the vegetables with the broth, add the cheese and cook in the “Cooking” mode for another 40 minutes.

You can also add mushrooms, meat, smoked meats or seafood to cheese cream soup. The total cooking time will not change.

Cheese cream soup with melted cheese

Processed cheese is a great substitute for classic hard cheese. It melts easily and has a pronounced creamy taste. But you should pay attention to the labeling of the product - the cheese product does not dissolve during cooking, but separates, which greatly affects both the aesthetic appearance of the dish and its taste.

Recipe for cheese soup with smoked meats and melted cheese

This hearty dish will be appreciated by men.

To prepare the dish you will need:

100 g smoked sausages;
100 g smoked pork ribs;
500 g potatoes;
2 small carrots;
2 heads of onions;
300 g creamy processed cheese;
1 cup low-fat cream or milk;
1.5 liters of meat broth;
25 g of vegetable oil;
1-2 cloves of garlic;
salt and spices to taste.

Cooking

We clean the vegetables and lightly fry in vegetable oil. After the mixture, pour the broth and cook until tender. When the potatoes are cooked, puree the vegetables with a blender, return to the fire, add smoked meats and milk. Cook for 10-15 minutes and you can add processed cheese. If you have cheese in a block, then be sure to grind it on a fine grater. The dish will be ready when the cheese is completely dissolved.

Serve this dish with chopped parsley or basil. It can also be garnished with well-fried bacon slices.

Cheese cream soup with chicken

The recipe for this dish is very similar to the classic one, because tender chicken goes well with cream.

The main ingredients are the same as in the main dish.

Step by step recipe

Wash the chicken (fillet) thoroughly and cut into small cubes.
Saute vegetables in butter.
Pour chicken fillet and vegetables with meat broth and cook until tender.
Mix the finished ingredients in a blender, add cream and cheese.
Cook until cheese is completely melted.
Serve with chopped herbs - parsley or basil.

Cheese cream soup with mushrooms

To prepare, take:

champignons (or any other mushrooms) - 200 g;
potatoes - 4 pcs;
carrots - 2 pcs;
onions - 2 pcs;
cream - 200 g;
cheddar or gouda cheese - 200 g;
salt, spices to taste;
fresh parsley for garnish.

Peel vegetables and mushrooms, cut into small cubes, put in a saucepan. Add 2 tbsp. l. vegetable oil and sauté over low heat for 10-15 minutes. After pour them with water or vegetable broth and cook until tender. Puree the prepared vegetables, return to the fire and add the cream and grated cheese. When the cheese is completely dissolved, the dish is ready. You can decorate it with chopped herbs or fried mushrooms.

Cheese cream soup with shrimps

The recipe for a cheese dish with seafood is the crown of Mediterranean cuisine. But you can cook it just in your kitchen.

For it you will need:

shrimp - 400 g;
carrots - 200 g;
potatoes - 300 g;
onion - 200 g;
processed cheese - 2 pcs;
vegetable oil for frying;
low-fat cream or milk - 200 g;
spices and salt to taste.

Stew vegetables in vegetable oil for 5-10 minutes, add peeled shrimp, add water and cook until tender. Puree finished products, add cream, cheese and cook for another 10-15 minutes. Decorate the finished dish with fried shrimp.

Enjoy your meal!

Cheese cream soup can be supplemented with hard cheese. From this, the taste of the finished dish will only be enriched. You can also add any other ingredients, and replace black rice with regular. Cheesy cream soup with chicken is prepared in a classic recipe, but you can use other meats, such as turkey or rabbit meat. Then the dish will generally turn out not to be greasy, and it can be consumed even by those who are on diets. Although this cooking option will not be harmful to the figure.

First, prepare the meat. The fillet needs to be cleaned and rid of films, veins, possible blood clots and other unnecessary elements. You can cut the chicken into pieces right away, or you can boil the fillet completely, and cut it already ready.

Take a convenient saucepan in which you are going to cook the soup, pour a sufficient amount of purified water into it, salt it and put it on fire. Dip the meat there and cook for 25-27 minutes, from time to time removing the foam that forms on the surface of the water.

Then the meat must be removed from the broth so that it is not digested. Now it's the turn of vegetables - peel the potatoes, rinse under cold water. Cut into random small cubes and send to the chicken broth.

Onions and carrots also need to be well peeled, and then cut into strips and dipped in broth. Mix the vegetables well and cook them in the broth for 7 minutes. After this time, add the chopped meat to the vegetables.

Now add rice to the soup and cook for another three minutes. On a grater you need to grate melted cheese. In order to facilitate this process, it can be frozen first. You can also use soft processed cheese in trays. It dissolves even more easily and quickly in the soup.

We take fresh herbs and chop them with a knife. Use whatever herbs you like, but parsley works best with this soup.

Now the cheese with herbs should be added to the soup and stir until the cheese is melted. At this point, season the soup with salt and black pepper to taste. You can use other spices if you wish.

Soup is almost ready! You just need to wait until it cools down well, and only then serve it to the table, having previously interrupted it in a blender. Enjoy your meal.

It's so easy to cook a wonderful soup that will delight all loved ones and help to feed the family deliciously. There are a few tips to help you prepare:

This chicken and cream cheese soup can be prepared even faster if you boil the chicken fillet in advance.
This soup should be left to infuse before serving, then the taste will be more tender and rich.
You can make a delicious savory soup if you use smoked cream cheese. It will add an incomparable, subtle note of smoked meat to the soup.
To prepare a diet cheese soup, do not use smoked cheese, and do not fry carrots and onions.
When making soup with black rice, keep in mind that the broth will turn burgundy due to the pigments contained in the rice.
Such rice must be boiled beforehand and added with cheese at the very end of cooking. Then the cheese soup will not have a milky, but a purple hue.
This soup can be supplemented with grated boiled egg yolks. This will serve not only as a decoration for a portion of the dish, but also add nutrition to the dish.
You can also decorate the soup with rye crackers, which you can not only buy, but also cook yourself with spices.
You can use a whisk to ensure that the cheese is completely dissolved in the soup. This device will help turn cheese with broth into a homogeneous mass.
Some people add such an unusual ingredient as cinnamon to this soup.
In the soup, you can add garlic and chopped tomatoes into small pieces.
For an even more delicate taste, you can add a little milk or cream to the soup.
The main thing is to remove the foam from the broth in time, if you do not do this, then it will spread throughout the liquid. If you did not manage to remove the foam in time, then add a glass of cold water to the broth - it will float to the surface.
If the chicken meat is older, then it will take longer to cook the broth.
To prepare this dish, cheeses with different flavors and additives are used, they also add a special taste to the soup.
The base of the soup is chicken broth. It can be prepared not only from meat, but also from bones. Before cooking, they must be separated from the meat and cooked separately, and then the meat should be put into the broth from the bones. Such a broth will turn out more rich and nutritious.
The foam and fat from the surface of the soup must be removed several times - this is the correct technology for making chicken soup.
There are even interesting options on how to cook beer cheese soup. This will please fans of the foamy drink, as it gives the soup a pleasant bitterness. Alcohol during cooking disappears, leaving only a pleasant hoppy taste. Only use in this case you need only light beer.

Among the many hearty restaurant second courses, soups of a homogeneous consistency with a delicate creamy taste are very popular. Classic cheese cream soup, one of them, is often made from cheese, cream, chicken. It is made on the basis of chicken broth, fried onions, red and white peppers, and garlic. Before serving, the dish is decorated with crackers, fried bread or garlic croutons, which, depending on the particular restaurant, are placed on a plate or next to it, in a separate bowl. Among the people, cream soup made from processed cheese is more popular.

How to make Cream Cheese Soup

The recipe for cream cheese soup is very simple to perform, although it has a huge variety of varieties. First, the drumsticks, thighs or chicken carcass are boiled in broth, vegetables are added in the process: carrots, onions, potato cubes. The broth should be carefully strain, get rid of fat. Put the vegetables in a separate container, beat with a blender until a smooth puree without lumps. Cut the chicken into small strips. Add mashed potatoes, pieces of cheese to the strained broth, cook until boiling, stirring. Serve with butter, garnish with parsley and croutons.

Cheese Cream Soup Recipes

Cream cheese soup has many variations, depending on the types of cheese used, the addition of meat, fish or other seafood, forest mushrooms or champignons. The basis of the dish is also made differently. Many recipes use milk instead of chicken broth. You can make delicious cream cheese soup by adding bacon pieces, and replacing all vegetables with broccoli, cauliflower. The most common recipe options:

mushroom;
chicken;
with veal;
pumpkin.

Cheese soup classic

Time: 180 minutes.
Servings: 5 persons.
Calorie content of the dish: 56 kcal per 100 g.
Destination: for lunch.
Cuisine: French.
Difficulty: easy.

The classic chicken cream soup with cheese came to the CIS countries from France towards the end of the 19th century. Many restaurant chefs then wondered: how to cook a wonderful foreign dish? Its recipe is simple to execute at the present time, but in the absence of a normal blender, the ingredients had to be ground to a puree state by hand. Try to make this dish yourself classical recipe - and you will be amazed at the delicate creamy taste of mashed potatoes.

Ingredients:

chicken - 0.4 g;
potatoes - 0.3 kg;
leek - 1 pc.;
young carrots - 300 g;
hard cheese - 0.4 kg;
parsley or cilantro - 1 bunch.

Cooking method:

Cut potatoes and carrots into large cubes, place in the same container with chicken, fill with water, add salt, pepper, cook until medium broth.
Take out the chicken, vegetables, chop finely, process the mass with a blender until mashed.
Strain the broth, remove the fat completely.
Grate the cheese, boil all the products, adding the broth, in one container, stirring constantly.
Serve garnished with coarsely chopped parsley and cilantro.

Potato cream soup with cheese

Time: 80 minutes.
Servings: 5 persons.
Calorie content of the dish: 102 kcal per 100 gr.
Destination: for lunch.
Cuisine: Russian.
Difficulty: easy.

Homemade cream cheese potato soup can be delicious if you follow the exact instructions. The main secret of the delicate taste of such a dish is the long process of cooking the vegetables included in it. basis. It is very important to mix everything until a homogeneous mass with a blender so that no lumps remain. It will completely mix the tastes, creating a unique new one.

Ingredients:

butter - 250 g;
processed cheese - 250 g;
potatoes - 400 g;
onion - 200 g;
carrots - 200 g;
salt, pepper - 1 tbsp. l.

Cooking method:

Peel the potatoes, carrots from the peel, set to boil.
Cut the onion into cubes, fry until golden in half the butter.
boiled carrots, potatoes finely chop, pour 0.5 liters of boiled water, bring to a boil, add pre-cut processed cheese, the second half of the butter.
After dissolving the cheese, add the onion, stir the soup with an immersion blender, without removing it from a slow fire, until a homogeneous mass is formed.

With melted cheese

Time: 40 minutes.
Servings: 5 persons.
Destination: for lunch.
Cuisine: Italian.
Difficulty: easy.

Creamy cream soup with melted cheese is a greatly simplified version of the classic recipe. It turns out almost as tasty, and photos of the final result can be safely sent to culinary blogs. Here the secret of taste lies in the right choice of processed cheese. The best solution would be to take the standard " Amber» without additional flavoring additives, flavors.

Ingredients:

processed cheese - 500 g;
milk - 320 ml;
onion - 320 g;
butter - 200 g;
parsley - 10 g;
hops-suneli seasoning, salt, pepper - 2 tbsp. l.

Cooking method:

Chop the onion into small cubes, cut the butter in half.
Fry the onion in half a piece of butter until golden brown, add seasonings.
Bring the milk to a boil, add the roast, butter, cheese. Cook over low heat, stirring with an immersion blender.
Serve to the table sprinkled with parsley.

With chicken

Time: 80 minutes.
Servings: 5 persons.
Calorie content of the dish: 60 kcal per 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: easy.

Creamy cheese soup made with chicken and broth is a classic. This version of the recipe is somewhat shortened without loss of taste for the sake of ease of preparation. The dish has a pleasant delicate chicken taste, and a photo of its appearance can be safely put on the same shelf with paintings. This version of the classic recipe is often found in restaurants.

Ingredients:

chicken - 500 g;
cream - 1/2 cup;
butter - 100 g;
onion - 400 g;
garlic - 50 g;
salt, pepper - 1 tbsp. l.;
hard cheese - 200 g.

Cooking method:

Boil the chicken until medium broth, add salt and pepper.
Cut the onion into strips and fry in butter until golden brown, add crushed garlic at the end. Pour in the cream, simmer for 2 minutes.
Separate the chicken meat from the bones, strain the broth. Pour chicken, roast, cheese with broth, grind until smooth.

Time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 80 kcal per 100 g.
Destination: for lunch.
Cuisine: French.
Difficulty: easy.

Fragrant cheese soup with cream should be made with good meat or chicken broth. To understand how to cook it correctly, you have to practice. The meat should be easily separated from the bones, be soft, but not fall apart - this gives more than half the taste of the dish. The final product will turn out even more tender if you use cream: your guests will not forget this unique taste and aroma.

Ingredients:

cream - 300 ml;
young potatoes - 300 g;
onion - 300 g;
butter - 1 pack (200 g);
parsley - 10 g;
cheese - 200 g.

Cooking method:

Peel the vegetables, cook until half cooked. Fry the onion until golden brown, add suneli hops.
Cut vegetables into cubes, pour cream, 200 ml of water, add roast, salt, pepper, bring to a boil.
Slowly grind the mass with a blender to a puree, gradually adding cheese.
Serve seasoned with herbs.

With smoked sausage

Time: 60 minutes.
Servings: 5 persons.
Calorie content of the dish: 76 kcal per 100.
Destination: for lunch.
Cuisine: Italian.
Difficulty: easy.

The pleasant aroma of hunting sausages and other smoked meats can effectively complement the delicate creamy-cheese taste of the dish. This version of the soup is not very popular - not everyone likes the taste of smoked meat. The sausages themselves act as a condiment, an additive to the dish - they are not added during cooking, otherwise their flavor will be greatly softened or may disappear at all.

Ingredients:

cheddar cheese - 200 g;
hunting sausages - 300 g;
butter - 50 g;
onion - 300 g;
potatoes - 300 g;
carrots - 100 g;
milk - 1 glass;
salt, pepper - 2 tsp.

Cooking method:

Peel the vegetables, put to simmer until half cooked, chop.
Fry the onion until golden brown, add milk, bring to a boil, add vegetables, cheese. Grind the mass with a blender.
Add diced sausages, salt and pepper.

With mushrooms

Time: 60 minutes.
Servings: 5 persons.
Calorie content of the dish: 73 kcal per 100 g.
Destination: for lunch.
Cuisine: French.
Difficulty: easy.

The combination of mushroom and cream flavors is the basis of many world-famous dishes, photos of which are often found on forums: French meat, sauces, beef stroganoff. Try to make the most delicate soup puree from forest mushrooms or champignons. Its taste will pleasantly surprise guests - and they will certainly ask for more. This recipe is very easy to make.

Ingredients:

cream - 300 ml;
champignons - 300 g;
onion - 300 g;
butter - 200 g;
parsley - 10 g;
hops-suneli seasoning, salt, pepper - 1 tbsp. l.;
cheese - 200 g.

Cooking method:

Fry the onion with mushrooms until golden brown, add suneli hops.
Pour in the cream, bring to a boil.
Serve seasoned with herbs.

With shrimps

Time: 60 minutes.
Servings: 5 persons.
Calorie content of the dish: 60 kcal per 100.
Destination: for lunch.
Cuisine: Mediterranean, Japanese.
Difficulty: easy.

Mediterranean and Japanese cuisines are known for their belonging to a healthy, dietary diet. Cream soup with salmon is especially popular. These foods can be eaten excess weight, elevated cholesterol levels. Try adding an exquisite touch of fried king prawns to the delicate cheesy taste of puree soup.

Ingredients:

cheddar cheese - 200 g;
king prawns - 300 g;
butter - 150 g;
onion - 200 g;
potatoes - 300 g;
milk - 200 ml;
salt, pepper - 2 tbsp. l.

Cooking method:

Peel the potatoes, put to cook over low heat until half cooked, cut into pieces.
Fry the onion until golden brown in half the oil, add milk, bring to a boil, add vegetables, cheese. Grind the mass with a blender.
Peel the shrimps, remove the tails, fry until lightly browned, serve on a separate plate with the soup.

With tomatoes

Time: 70 minutes.
Servings: 5 persons.
Calorie content of the dish: 78 kcal per 100 g.
Destination: for lunch.
Cuisine: French.
Difficulty: easy.

A big part of the flavor of the famous dish called beef stroganoff is the tomatoes stewed in cream. Puree soup prepared according to a similar recipe also has a refreshing pronounced summer aroma of tomatoes. Add cream to it and you get a grandiose, truly delicate taste that will be part of a great hearty restaurant-level lunch.

Ingredients:

cream - 300 ml;
tomatoes - 300 g;
onion - 300 g;
butter - 200 g;
parsley - 10 g;
salt, pepper - 2 tbsp. l.;
cheese - 200 g.

Cooking method:

Chop the tomatoes. Saute the onion, add salt and pepper.
Pour in the cream, prepared tomato paste, bring to a boil.
Slowly grind the mass with a blender to a puree state, gradually adding cheese.
Serve seasoned with herbs.

with beans

Time: 240 minutes.
Servings: 10 persons.
Calorie content of the dish: 70 kcal per 100 g.
Destination: for lunch.
Cuisine: Polish.
Difficulty: easy.

Bean soup has a lot in common with lentil soup. The amazing richness of taste, aroma, satiety of the dish are its main advantages. Cooking takes a decent amount of time due to the long cooking of beans, but the result is worth it: tender creamy weight perfectly satisfies hunger, thirst, can serve as a full-fledged, self-sufficient dinner.

Ingredients:

butter - 250 g;
cheddar - 300 g;
cream - 100 ml;
milk - 400 ml;
red beans - 400 g;
carrots - 200 g;
salt, pepper - 1 tbsp. l.

Cooking method:

Soak the beans until they swell, softening the outer shell. Let cook until fully cooked.
Cut the carrot into thin strips, fry.
Pour in the cream and bring to a boil.
Mix all the ingredients, pour in the milk, put on a slow fire.
Grind with a blender, gradually adding cheese.

Video

Rich soup with melted cheese can decorate any table. Even if a simple and affordable ingredient is added to a regular soup, it will give the dish a special aroma, taste, and slightly increase its calorie content. Depending on personal preferences, an unusual dish can be prepared with Druzhba cheese or some exquisite variety of fermented milk product. Below are popular recipes for cream cheese soups, which are accompanied by detailed instructions and illustrative photos.

Mushroom soup with melted cheese

On the one hand, it seems that mushrooms and cheese are absolutely incompatible products in the soup. But with the right approach to cooking, you get an amazing combination of taste and aroma, which even the most picky gourmet will appreciate.

dried mushrooms to taste - 50 g; or frozen - 200 g
potatoes - 3 pcs.;
processed cheese of any kind without additives - 200 g;
carrots - 1 pc.;
onions - 1 pc.;
butter or vegetable oil - 50 g
herbs, salt, pepper, seasonings to choose from.

We thoroughly wash the mushrooms, soak them in cold water with a small amount of salt for at least two hours, put them in a colander, cook the broth from them for 40 minutes. If you use a frozen product, then the mushrooms must be thawed. When boiling water, if it darkens or becomes very cloudy, it must be drained and the process repeated. For 50 g of the product, you must take at least 3 liters of water. When cooking, do not add chicken, bouillon cubes or special granules. This will overpower the unique mushroom flavor. Salt is added little by little, after the introduction of each new ingredient.

While the broth is cooking, peel the onions and carrots and finely chop. Fry the vegetables in a pan in a small amount of vegetable or butter and add to the mushroom broth. With a light version of the dish, add the ingredients to the soup without prior frying.

We clean the potatoes, wash them, cut them into medium-sized cubes, add to the dish five minutes after the carrots and onions. When all the vegetables are introduced, leave the mushroom soup on the fire for 10 minutes.

During this time, cut the cheese into small cubes or rub it on a coarse grater, so it will melt faster. Add the ingredient to the finished broth and stir thoroughly until it is well dissolved. The readiness of the dish is determined by the state of readiness of vegetables.

We cook the cheese soup for a few more minutes, stirring the composition from time to time. Add a little salt, pepper, your favorite seasonings. Finely chop the herbs and add to the broth. Mushroom soup with melted cheese and vegetables is ready to serve. Unlike other varieties of soups on mushroom broth, sour cream or mayonnaise is not added to this dish.

Soup with melted cheese on mushroom broth is usually served with herbs and crispy crackers

Chicken soup with melted cheese

This version of the dish is a great way to warm up and strengthen the body in the cold season. The unusual structure of the soup is liked by both adults and children.

chicken wings or necks for broth - 200 g;
potatoes - 3 pcs.;
red onion - 1 pc.;
carrots - 1 pc.;
greens, salt, pepper, seasonings;
a few stalks of fresh parsley.

First of all, you need to boil the chicken broth. To this end, wash the chicken, clean it of the remnants of feathers, fill it with water and bring to a boil. In addition to the wings and neck, you can add a little breast. After removing the first foam, we introduce salt and parsley stalks tied in a bunch, such a touch will make the cheese soup fragrant and the broth clean.

After 40 minutes, we take out the parsley and throw it away. It is better not to use bay leaf during the cooking process, it will kill the cheese taste and make the aroma of the dish too sharp. Chop the red onion and add to the broth. Cut the carrots into half rings and also add to the soup. We clean the potatoes, cut them into cubes and five minutes after the carrots, add them to the rest of the vegetables. In order for the composition to turn out to be thick and rich, several pieces of boiled potatoes can be ground and placed back into the dish.

After 10 minutes, we take out the chicken, remove the meat from it and return it to the broth. While the vegetables are cooking, make the cheese. We rub the product on a coarse grater or cut into small cubes. Add cheese to soup and stir. We reduce the fire to a minimum and leave the dish to languish for about ten minutes, stirring the composition regularly. After such manipulations, a transparent chicken broth will acquire a rich white color.

Five minutes before removing the dish from the heat, we introduce a little salt, pepper, spices. Chop dill and parsley. Greens are added directly to the plates, just before serving. Cheese soup with chicken broth is recommended to be stored no longer than two days. Wheat bread toasts topped with a light cream based on garlic and mayonnaise can be a great addition to the first course.

Cream soup with melted cheese and broccoli

The proposed recipe differs not only in taste, but also in benefits. The ingredients that make up its composition increase immunity and supply tissues with calcium. This cheese soup is especially useful for a growing organism. Children enjoy eating a fragrant dish in the form of mashed potatoes.

processed cream cheese without additives - 200 g;
orange cheddar cheese - 200 g;
frozen broccoli - 400 g;
onion - 2 pcs.;
garlic - 3 cloves;
chicken cubes for making broth - 2 pcs.;
salt pepper.

Soup broth can be cooked from chicken, but it is much more convenient to add a couple of bouillon cubes to boiled water. This will reduce the cooking time, and the quality of the puree soup will not be affected in any way.

Cut the onion very finely, add to the broth, add a little salt. When preparing cream soup, salt must be added very carefully, a little after each ingredient. Only in this case the composition will be salted evenly.

While the onion is cooking, make the broccoli. Pour frozen vegetables with cold water and put on fire. After the water boils, reduce the heat to medium and hold for no more than 5 minutes. Then drain the water, lay the broccoli on a towel or cutting board. The product should dry slightly and cool.

We cut each inflorescence, separating the leaves from the stems. Dense parts will not go into mashed cheese soup. We chop the inflorescences by hand, using a knife. Grinding them in a blender is not recommended, they will become like a cream, and the dish will lose its special structure.

Add broccoli to onion broth and stir. We clean the garlic and, after crushing, add it to the dish.

Now let's get to the cheese. We cut both varieties of the product into identical medium-sized cubes. First, we throw soft cheese into the soup. We keep the product on low heat and constantly stir the composition, preventing it from boiling and forming foam. When the mass in the pan becomes more or less homogeneous, add the orange Cheddar. This type of cheese is not only delicious, it will give the soup puree a special bright and pleasant shade.

We continue to stir the dish until the orange cheese becomes like a thick cream. At this stage, there are two ways to proceed. The mass can be crushed with a blender to a puree state or left unchanged.

We fill the soup with pepper, it is dangerous to use other seasonings. Cheeses already have a pronounced aroma, you can spoil the dish. Greens will also be superfluous.

Hot cheese soup is served. A distinctive feature of the dish is that a day after cooking it only becomes tastier. Some recipes indicate that cheese soup will taste better if sweet bell peppers are added to it. This will really add a special touch to the dish, but it will lose its freshness very quickly.

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