Cheese soup easy recipe. How to cook cheese soup: simple recipes

Sometime around the beginning of the 20th century in France, or maybe Switzerland, someone who was making his own soup accidentally dropped a piece of cheese into it. At first, this small oversight upset the cook very much, but, having tasted the finished dish, he was amazed at the unusual taste of the soup, which the cheese gave it. Then the chef added cheese to various soups more than once in order to enjoy the taste he liked again. Numerous experiments led to the fact that the chef became extremely famous, and there was simply no end to those who wanted to taste his soups with cheese. Do you think this is a fairy tale? Not at all. This is just one of the many versions of the birth of cheese soup, so tender, fragrant and looking so tempting that it is simply impossible to resist. For cheese lovers, such a discovery was a real find, because cheese goes well with many products, so not only vegetables, but also mushrooms, meat, fish, and smoked meats are used to prepare cheese soups and soups with cheese.

However, there is a small but: if you throw ordinary hard cheese into boiling water, it will delaminate and curl. That is why they distinguish between soups with cheese, created by an unknown culinary specialist, and cheese soups, which were born thanks to the invention of processed cheese. In the first case, the cheese is put into an almost ready soup at the end of cooking, and in the second case, at the beginning of its preparation (the cheese is completely dissolved in water to a homogeneous, thick consistency). In Mediterranean cuisine, both types of soup are very common. So, for example, the French put small slices of cheese on the bottom of the plate, and then pour them with soup or just hot vegetable or meat broth, and the Italians simply sprinkle the finished soup with grated cheese. Both those and others gladly put croutons covered with cheese and baked in the soup. Here are examples of classic soups with cheese. Again, in the same France, delicious cream soups and mashed soups are being prepared, which already belong to the category of cheese soups. For the preparation of both those and other soups, you can use any cheese - hard, semi-soft, processed, and even blue cheese. A distinctive feature of cheese soup, unlike soup with cheese, is the predominance of the cheese taste, for which you need to take at least 100 grams of processed cheese per liter of water, and the rest of the ingredients, almost ready for use, act as an addition and only slightly shade it taste. And besides, and importantly, cheese soup is unsuitable for long-term storage and it is advisable to eat it immediately, while soups with cheese can be stored in the refrigerator, but only if cheese is added to them only before serving.

What to cook - cheese soup or soup with cheese - is up to you, of course, but one thing is clear - you will certainly be satisfied with the result. So, if you want to diversify the family menu and surprise your loved ones, cook these delicious soups with cheese for them.

Ingredients:
3 stack. water,
2 potatoes
2 bulbs
1 tbsp pearl barley,
1 melted cheese
1 tbsp butter,
dill and parsley and salt - to taste.

Cooking:
Sort pearl barley, rinse and cover with cold water for 3-4 hours, then drain this water and fill it with new water, bring to a boil and cook for 15-20 minutes. Add chopped potatoes, salt to the soup and cook for another 10 minutes. Next, add chopped onion and a little fried in butter, melted cheese, cut into small pieces, and cook the soup until cooked for another 7-8 minutes. Before serving, add chopped greens to the plates.

Ingredients:
100 g noodles
1 boiled carrot,
200 g melted cheese
2 tbsp chopped dill,
salt - to taste.

Cooking:
Boil the noodles in 2 liters of salted water and drain them in a colander. Add the melted cheese cut into small pieces to the broth and boil it for 2-3 minutes. Grate carrots on a coarse grater, chop dill and add hot broth with cheese and boiled noodles to them.

Ingredients:
1 stack chicken or meat broth
2 eggs,
½ tbsp lemon juice
200 g rice
50 g hard cheese
a few sprigs of parsley
salt - to taste.

Cooking:
Separate the yolks from the whites. Beat egg whites with a whisk until foamy. Rinse the rice in running water several times and boil the rice in boiling salted water until tender. Throw the rice in a colander, let it stand for 30 minutes and, adding egg yolks to it, mix. Combine the whipped whites with lemon juice, broth and beat well again. Add boiled rice and grated cheese to the resulting mixture, mix everything. When serving, garnish your soup with parsley sprigs.

Ingredients:
2 liters of meat broth,
200 g wheat bread,
40 g butter,
80 g grated cheese
2 cups milk and cream mixture
20 g finely chopped parsley,
salt and pepper - to taste.

Cooking:
Cut the wheat bread into small cubes, fry them in butter and put them in the meat broth. Put the soup on a slow fire and cook for 10 minutes at a slow boil, then add milk and cream and boil again. Remove from the heat and, stirring gently, add the cheese, salt and pepper to the soup. Sprinkle with finely chopped herbs and serve hot.

Ingredients:
2 stack chicken broth,
3 stack. milk,
½ stack melted cheese,
500 g cod fillet,
500 g shrimp
1 onion
1 carrot
1 celery root
2 tbsp butter,
60 g flour
salt - to taste.

Cooking:
Dice fish fillet and mix with shrimp. Melt the butter in a saucepan and stew the chopped vegetables (carrots, onions, celery) in it. Add flour, salt, paprika. Pour chicken broth into a saucepan with stewed vegetables, gradually add milk to it and stir until the mixture thickens. Add fish and shrimp and cook for 5 minutes until fish is done. Then add cheese and stir until it melts.

Ingredients:
1 liter of broth
500 ml milk
1 boiled tongue
1 onion
3 tbsp butter,
2 tbsp flour,
1 tbsp tomato paste,
1 tbsp mustard,
100 g grated cheese
nutmeg and salt - to taste.

Cooking:
Finely chop the onion, fry it in a saucepan with boiling butter, add flour and heat, stirring. Dilute the mixture with broth and milk, boil a little, and then add the tomato paste, mustard and cheese and boil again a little. Salt, add nutmeg and sliced tongue. Let it boil and remove from fire.

Ingredients:
4.5 liters of mushroom broth (cubes),
900 g potatoes
600 g carrots
150 g beans
300 g tomatoes,
120 g flour
150 g vegetable oil,
200 g cheese.

Cooking:
Prepare mushroom broth cubes according to package directions. Soak beans and boil in advance until half cooked. Cut potatoes, carrots and tomatoes into cubes, grate cheese. Put the chopped vegetables, beans into the boiling broth and cook everything until tender. In a dry frying pan, fry the flour until light cream in color, add vegetable oil while stirring. Then add to soup and cook for 5 minutes. Sprinkle the soup with grated cheese before serving.

Ingredients:
2.5 liters of meat broth,
½ stack beans,
½ stack short pasta,
1 onion
1 stalk leek,
2 carrots
1 potato
1 turnip,
150 g fresh green peas,
250 g chopped spinach
3 art. l. olive or vegetable oil,
hard grated cheese - to taste,
salt, pepper, sugar - to taste.

Cooking:
Soak the beans overnight, and then, draining the water, boil them in 2.5 cups of broth for 1 hour. In another saucepan, heat the oil and sauté the onion, leek, and diced carrots, potatoes, and turnips in it for 10 minutes. Add the remaining broth and stewed vegetables to the beans. Bring everything to a boil, cover and simmer for an hour. Then add peas, chopped spinach, pasta, salt, pepper, sugar to taste to the soup and continue to cook for another 20 minutes. Serve the cheese separately.

Cooking:
1.5 liters of meat broth,
1 st. rice,
1 small head of cabbage
1 onion
100 g hard cheese,
3-4 tbsp butter,
salt, black ground pepper - to taste.

Cooking:
Rinse the rice and boil it in salted water along with the shredded cabbage. When they are ready, drain the water, put the rice and cabbage in a saucepan, add butter, finely chopped onion, salt, black pepper, pour in the broth and boil. Sprinkle the soup with grated cheese before serving.

Ingredients:
5 stack meat or chicken broth
2 eggs,
1 tbsp flour,
4 tbsp milk,
1-2 tbsp vegetable oil,
2-3 tbsp grated hard cheese
salt - to taste.

Cooking:
Whisk eggs with flour, milk and salt. Grease the bottom of the pan with oil and put the resulting dough into it. Fry it for 1 minute, then put it on a board or paper, roll it up and cut into thin strips. Put them in a boiling broth, where then add the cheese.

Ingredients:
500 g chanterelles,
2 potatoes
1 carrot
1 onion
2 melted cheeses
vegetable oil,
salt, spices - to taste.

Cooking:
Place well-washed, chopped chanterelles in a saucepan, cover with water and cook for 15-20 minutes. Add diced potatoes and simmer over low heat for about 15 minutes. Then make a fry of finely chopped onions and carrots. Pair it with soup. Add the melted cheeses, previously cut into small pieces, to the soup and stir gently until the cheese is melted. Season the finished soup with salt and spices to taste and serve sprinkled with herbs.

And now a few recipes for amazingly delicious cheese soups, so to speak, for example.

Ingredients:
1 head of cauliflower,
300 g chicken or turkey fillet,
1 onion
1 carrot
50-100 g of processed cheese,
salt - to taste.

Cooking:
In 2-3 liters of salted water, boil the chicken fillet, onions and carrots. Divide the head of cabbage into inflorescences. Add the florets to the broth 5 minutes after the start of the boil. Puree the soup with a blender. Divide the finished fillet into small pieces. Add cheese and, stirring, cook for 5 minutes over low heat. Turn off the heat, close the lid and let it brew for 10-15 minutes. Serve with fresh herbs and croutons.

Ingredients:
800 ml chicken or beef broth
400 g shrimp
500 ml milk
200 ml 33% cream,
1 st. l. flour,
50 g butter,
100 g soft cheese (processed or gouda),
50 g toast,
80 ml cognac,
1 pinch of turmeric, wigs and white ground pepper,
1 st. l. chopped dill,
salt - to taste.

Cooking:
Boil shrimp in boiling water and peel. Melt the butter in a hot saucepan and add the flour. Fry it, stirring, 2 minutes. Remove from heat, gradually add milk and mix thoroughly. Then strain and add the broth. Bring to a boil and lower the heat. Grate the cheese on a fine grater and, stirring, add it to the soup. Add cream, salt, pepper, turmeric, shrimp and cook over low heat for 3-4 minutes. Just before the end of cooking, add cognac to the soup. You can decorate the finished soup with chopped herbs and croutons seasoned with paprika.

Ingredients:
400 g melted cheese
3-4 potatoes
1 onion
1 carrot
5-6 hunting sausages,
1 tbsp vegetable oil,
salt, seasonings - to taste.

Cooking:
Dissolve the cheese in 200 ml of boiling water. Add thinly sliced potatoes. Add hot water to the desired volume, but do not forget that the soup should be thick. Fry the onions and carrots in vegetable or olive oil and add to the soup. Cut the hunting sausages into circles and also add to the soup. Salt the soup, add seasonings to taste. The readiness of the dish is determined by the readiness of the potatoes.

Cheese soup with chicken and tomatoes

Ingredients:
1 chicken breast
200 g melted cheese
7 potatoes
2 large tomatoes,
1 onion
1 carrot (large)
1 head of garlic
salt, pepper - to taste.

Cooking:
Boil and finely chop the chicken fillet. Then put it in a saucepan, add water, finely chopped potatoes and boil until the potatoes are tender. Finely chop the onion, grate the carrots on a fine grater. Fry the vegetables in a small amount of oil until half cooked. Add very finely chopped tomatoes and garlic. Simmer until cooked under the lid. Then add stewed vegetables and cheese, cut into small pieces, into the soup. Mix thoroughly. Let it boil, turn off and insist.

Fantasies in the preparation of these wonderful recipes can be shown as much as you like. What if you manage to create a unique culinary masterpiece by adding a new ingredient? Taste, experiment and make your own cheese soups. We have no doubt that they will be unusually tasty and original!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

There are often cases when you really want to diversify the usual chicken and meat soups with something new. That is why we offer cheese soup - a recipe with melted cheese, which can be prepared both in the classic style and based on chicken meat, seafood and even simple smoked sausage.

The simplest cheese soup consists of a minimum amount of products.

Based on 2.5 liters of water, you will need the following amount of products:

melting point cheese with the taste of onions / mushrooms / bacon (whoever likes it) - 200 gr;
potatoes - 4-5 units;
little post. oils;
salt - 1-2 tsp;
turmeric - a pinch;
black ground pepper - a couple of pinches;
onion - 1 small;
carrots - 1 small;
a mixture of dill and parsley - 50-70 gr.

We clean the vegetables, cut the potatoes into cubes and immediately set to boil. Add salt and pepper after the foam stops rising. The foam must be removed.

While the potatoes are cooking, finely chop the onion, and three carrots. Fry in oil, adding turmeric to vegetables. It will take 5-7 minutes to be ready for passaging, no more.

After boiling water, cook the potatoes for a third of an hour. After that, add passivation, mix. Three processed cheeses and cook, stirring, for several minutes.

Rinse and cut the greens, add to the soup and mix. Cook for another 2-3 minutes, then turn off the stove and leave for a quarter of an hour - to brew.

Note! If the curds are of poor quality, they will not be able to completely dissolve in the broth and will float in the form of cheese chips.

Chicken Recipe

Cream cheese soup with chicken differs from the classic one only in the presence of chicken meat. We also suggest adding a little rice cereal - this will make the soup even more satisfying.

For a 1 liter saucepan you will need:

chicken fillet / chicken thigh - 400-550 gr;
potatoes - 3-5 units;
round rice - ½ cup;
carrots and onions - 1 unit each;
dill greens - 50 gr;
processed cheese - 160-200 gr;
salt and pepper - to taste;
dried garlic - 1 tsp. l.

Wash the meat thoroughly, if necessary, remove the remaining fluff from the skin or simply remove the skin. Take water in a saucepan, put meat in it and put on fire. In the process of boiling, remove the foam. When foaming stops - salt, if desired, add parsley for flavor. Cook for 30-35 minutes.

Wash and clean vegetables. Cut potatoes into cubes, onions into small cubes, carrots into thin strips. Fry onions and carrots in oil until golden brown.

When the meat is ready, take it out and let it cool. Meanwhile, put the potatoes in the broth. Rinse the rice several times and add to the potatoes. When the meat has cooled slightly, disassemble into pieces / fibers and put back into the broth. Boil potatoes and rice for 15 minutes after boiling, then add frying, spices, meat. Stir, cook for a few more minutes. Grate cheese into the soup, add chopped parsley and cook for 5-7 minutes.

On a note. To make the cheese rub well, you can freeze it in the freezer for 5-10 minutes before using.

Cheese cream soup step by step

It should be noted right away that such a soup cannot be left the next day, it is better to eat it immediately. Therefore, adjust the amount of food for cooking, depending on how many people it is being cooked for.

Ingredients for 2 servings:

melting point cheese - 70-100 gr;
hard cheese - 50 gr;
potatoes - 2-3 units;
medium carrot;
salt - a couple of pinches;
vegetable / chicken broth - 0.5-1 l;
bow - 1.
greenery for decoration.

We clean vegetables. We cut the potatoes into small pieces, three carrots on a large nozzle, finely chop the onion.

First, fry the onion, after a couple of minutes add carrots to it. After 2-3 minutes, add the potatoes, simmer for a couple of minutes and pour the broth. Salt - a little, as the cheese also contains salt. Let's get ready.

Meanwhile, three cheese.

When the potatoes are ready, you need to grind the mass with a blender until smooth, adding the broth if necessary. When the mass becomes homogeneous, add grated cheese and work a little more with a blender.

We lay out the finished soup in bowls and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more, if thick - accordingly, less.

With the addition of mushrooms

Soup with mushrooms and processed cheese is perhaps one of the most popular cheese soups.

The recipe for the dish is as follows:

4 potatoes;
1 onion;
450 gr chicken fillet;
50 gr raw round rice;
200 gr melt. mushroom flavored cheese;
1 tsp salt;
1 tsp black pepper;
300-400 gr of champignons;
50 gr onion feathers.

The soup is prepared in the same way as chicken cheese soup. The only difference is that the mushrooms are fried with onions in oil until the liquid is completely evaporated. Mushrooms are added 10 minutes before the end of cooking, chopped green onions - 5 minutes before.

With zucchini and chicken

Cheese puree soup will sparkle with new flavor notes if you add a little zucchini to it:

water - 1 l;
cream - 200 ml;
chicken fillet - 300 gr;
potatoes - 200 gr;
processed cheese - 75 gr;
garlic - 2 cloves;
onions and carrots - 1 medium each;
zucchini - 2 medium;
fast. oil - 1 table. l.;
salt, pepper, nutmeg;
wheat croutons and fresh herbs for serving soup.

First of all, we prepare the passivation of onions and carrots, add garlic.

Meanwhile, wash and cut the zucchini into cubes. Add to vegetables and simmer for ten minutes.

While the zucchini is cooking, peel the potatoes and cut into cubes. Rinse the meat, cut into pieces and set to boil. As soon as the foam comes off, we detect 15 minutes, then add the potatoes. After five minutes, spread the broth passivation, mix, cook for another 10-12 minutes.

Meanwhile, three cheese, mix with warmed cream. We work the soup with a blender to make a puree. We introduce the cheese-creamy mass there and work with a blender for another minute. Cook on the stove for another five minutes. After you can serve, sprinkling a portion of the soup with crackers and fresh herbs.

With shrimps

An original, incredibly tasty and tender cheese soup with shrimp can be prepared for a family dinner on a day off.

To prepare an unusual soup you will need:

melting point cheese - 200 gr;
potatoes - 3-4;
carrots - 1 small;
salt - 1 tsp;
peeled shrimp - 200 gr;
cream - 100 ml;
greens - a few branches;
water - 1.5 l.

Let the water boil. While the water for the soup is heating, we clean and chop the vegetables: cubed potatoes, three carrots on a grater.

As soon as the water starts to boil - three cheese into it and pour in the cream. We stir. Add vegetables and stir again. We pinpoint about ten minutes, then lay out the shrimp, salt a little. Chop the washed greens and add to the soup. We wait a few minutes, then turn off the stove and leave it to brew for 15-30 minutes.

It takes only a few minutes for the shrimp to be ready, so the soup cooks very quickly, which is also very important when preparing a delicious and quick dinner.

With sausage and vermicelli

A rich and fragrant soup is obtained with smoked sausage. Cooking sausage-based cheese soup with processed cheese is very simple, because the cooking time is much less than when using any type of meat.

You can prepare such a soup from the following products:

2-3 medium potatoes;
1 carrot and onion of medium size;
100 gr small pasta;
200 gr of fatty smoked sausage;
water - 2.5 l;
salt;
fast. oil.

We clean and rinse the vegetables, cut into cubes - larger potatoes, carrots and onions - smaller. We also cut the sausage into cubes, slightly larger than potato slices. We cut the cheese into slices.

Let the water warm up. We put potatoes in it and cook, removing the foam. After 10 minutes after boiling, lay out the pasta and mix several times so that the pasta does not stick together.

Fry carrots and onions for a couple of minutes in oil, add sausage to them. Fry for ten minutes.

We put the finished frying into the soup along with the curds. Cook for a few minutes, stirring. This will take about 5 minutes. Add chopped herbs and leave to brew under the lid for 20 minutes, then you can serve.

Cheese soup with croutons

2.5 liters of water;
2 chicken legs;
2 processed cheese "Friendship";
4 potatoes;
1 carrot;
1 onion;
little post. raffin. oils;
salt and pepper;
small wheat baguette;
chayn. l. favorite herbs.

Put the chicken legs to boil. After boiling, cook for 20-25 minutes.

In the meantime, prepare vegetables: clean, wash, cut, three carrots. Three cheese on a coarse grater. We also prepare crackers - cut into cubes, put on a baking sheet, sprinkle with oil, sprinkle with herbs and dry in the oven for about 20-30 minutes at 180-190 degrees.

By this time, the legs will already be ready, they can be removed, cooled a little and disassembled into pieces. We send the potatoes to the broth and cook for 15 minutes.

While the potatoes are cooking, prepare the roasted carrots and onions. Add it to the potatoes, return the chicken meat to the soup. Add cheese and stir until completely melted.

With smoked chicken

water - 2 l;
potatoes - 200 gr;
smoked chicken - 280 gr;
onion - 50 gr;
carrots - 50 gr;
dill - 2 sprigs;
melted cheese - 150 gr;
post oil - 2 table. l.;
salt - ½ table. l.

First of all, put the water to boil. We add chopped potatoes and smoked meat of dill sprigs divided into 3-4 parts (for flavor). Cook for about 20 minutes, skimming off the foam.

Meanwhile, three carrots and chop the onion. Fry them in oil.

We take out twigs, meat from the broth, lay out the passivation and cheese, add salt and spices.

The meat will cool down a little, after it needs to be cut into small pieces. Put it in the broth, squeeze the garlic there and continue cooking for another five minutes.

Delicious soup with salmon and spinach

salmon fillet - 300 gr;
potatoes - 4 units;
onions and carrots - 1 each;
tomatoes - 2-3 small;
melting point cheese - 200 gr;
sweet yellow pepper - 1;
salt, ground pepper;
dill and parsley - 2-3 branches each;
post oil

We prepare vegetables. We put the potatoes to boil, and in the meantime we prepare the frying - we fry the pepper, then add onions and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying, add salt and pepper. Fry for a few more minutes, then spread in the soup. Three cheese in a saucepan, mix for a few minutes. Add the chopped greens last, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

meat broth - 100 gr;
potatoes - 1-2 small tubers;
crackers - 20 gr;
hard cheese - 60 gr;
processed cheese - 1 unit;
sweet paprika and salt - ½ tsp each

Put the diced potatoes in a microwave-safe dish, season and salt, pour in the broth and put in the microwave. At maximum power, we heat for about 10 minutes. Add cheese, mix, send to the microwave at the same temperature for another 10-15 minutes. Stir and leave covered for a quarter of an hour.

Cheese soup with meatballs

water - 3 l;
floating cheese - 200 gr;
minced meat mixed (chicken and pork) - 450 gr;
champignons - 250 gr;
carrots and onions - 1 each;
potatoes - 4 medium;
garlic - 2 cloves;
lavrushka;
allspice - 4;
salt to taste.

We divide the minced meat into small balls, for example, with a teaspoon. To make it more convenient to roll meatballs with your hands, your palms should be wet - then the minced meat will not stick to the skin.

While we roll the meatballs, the water with salt and parsley should boil. Dip all the balls into boiling water at the same time, leave to cook for ten minutes. When foam appears, remove it.

In the meantime, cut the potatoes into cubes, finely chop the onion and carrot. After ten minutes, put them in the broth. Let's get ready.

Rinse and cut the mushrooms into cubes, add to the broth. Immediately add spices, finely chop the garlic. Three cheese, stirring, cook for a few more minutes, until the cheese is completely melted. Let it brew for a third of an hour.

Creamy, delicate cheese soup with a delicious taste, which is impossible to resist and not to taste a hearty plate of the first course is very easy to prepare. The main component is melted cheese, and the rest of the ingredients can be added according to your taste to diversify a hearty dish.

Such soups are quite nutritious, but at the same time incredibly easy to prepare and do not require a large number of ingredients - you can use the meat and vegetables that are available for cooking.

A delicious soup will also be hearty, as meat, poultry or even seafood will be present along with a rich hearty broth. For lovers of vegetable soups, there are also recipes, because the creamy taste goes well with many vegetables. Also, cereals and pasta, which we love so much, are added to the soup. Well, where without potatoes, he is very out of place here.

When I can’t figure out what to cook for dinner, and there are processed cheeses in the refrigerator, then the answer comes by itself. I suggest you get acquainted with the variety of soup options and choose your favorite.

How to cook cheese soup?

Creamy soups with the addition of cheese occupy a separate niche in cooking, among them the classic cheese soup, with the addition of mushrooms, chicken or seafood, stands out. How to cook a delicious first course?

Soup can be boiled in water or vegetable broth, but chicken broth is best for cooking. You can make it budget if you boil a chicken back (ridge) a couple of legs or wings. The broth based on chicken breast is "empty" and not fragrant.

Well, in addition to the processed cheese itself (and some recipes use hard cheese), root vegetables are added to the dish - potatoes and carrots, pumpkin, browned onions, fresh herbs and seasonings, a little rice or thin noodles for satiety.

What kind of cheese should be used to make cheese soup?

There are a huge number of recipes for the dish, so the ingredients used in it are different, including the main product - cheese. Any cheese can be used for cooking, even expensive varieties with blue mold. The only thing worth paying attention to, depending on the type of cheese, is that it is added to the broth at different stages of preparation.

Processed or soft cheese is added almost at the very end of cooking the soup, the product in the form of a bar can be grated or cut into small cubes for quick dissolution;
Brie or Roquefort cheese is added to the soup along with greens, just a couple of minutes before being ready, they can be kneaded and mixed with heavy cream to enhance the aroma and taste of the dish;
If the recipe uses semi-hard or hard cheese, it must be grated on the smallest grater with a ribbed surface, and it is added to the dish 5-7 minutes before the end of cooking and must completely dissolve.

Cheese soup will add variety to everyday nutrition, when all the other first courses have become boring, and are reluctantly eaten by family members. And, of course, it is worth remembering that almost any product can be used for cooking.

A simple recipe for cheese soup with smoked chicken breast

When there is absolutely no time to cook hot food, ordinary processed cheese and some vegetables will help out. Celery in the dish can be replaced with potatoes in the same amount. For a more delicious and rich broth, we use smoked chicken breast, which will add a wonderful taste and aroma to the soup. If you have cooked creamy sauces with smoked meats before, for example, then you will perfectly understand how delicious it can be. If you have leftover chicken broth or have a frozen version of it, then it will also come in handy here.

A small celery root;
1 medium carrot;
1-2 onions;
Smoked chicken breast - 300 gr.;
2-3 pcs. processed cheese (bar);
500 ml. chicken broth;
55 ml. vegetable oil;
3-4 sprigs of fresh parsley;
Salt, black pepper and spices.

Cooking:

1. Cut the peeled celery root into thin slices, then cut them into long sticks or strips. Place in a saucepan and fill with water. Chicken broth is also suitable for soup, if you have left it from the last dish or you are preparing it for long-term storage in a frozen form, then it's time to get it. With chicken broth, the soup will be even tastier. Put the pot on the stove and start cooking.

2. Chop onions and carrots. Grate the carrots on a medium-sized grater or cut into thin sticks with a knife. The size of the carrot will determine how quickly it cooks. Onions are best cut into small cubes, but you can also use straws. It depends if you like onion chunks in your soup.

3. Heat a frying pan with a little vegetable oil on the stove. First add the onion and fry it until it is soft and translucent. Then add the carrots and fry over medium heat until the carrots soften quite a bit and brown. Do not overcook onions and carrots, this can spoil the taste of the finished soup and dark pieces will float.

4. Free the smoked chicken breast from bones and skin. Then cut into thin strips, about the same size that the celery was cut earlier. Put the chicken in the pan and then add the fried onions and carrots to them.

5. It's time to add the melted cheese. To do this, grate it on a grater to make it easier to do it, you can freeze it slightly. If your cheese is soft, then cut it into small pieces with a knife. It should dissolve easily in the boiling broth. Put the cheese into the soup and stir. Boil until it melts. Salt and pepper the soup to taste.

6. The soup will be ready when all the vegetables in it are cooked. At this point, the cheese will completely melt in the broth. You can add fresh herbs and spices. Remove the finished soup and let it brew under the lid for literally five minutes.

Pour the finished soup into bowls and add the remaining parsley. Bright and delicious lunch is ready.

Cream cheese soup with vermicelli and sausages

To prepare this dish, you can use any kind of sausages, both classic - dairy, and take, for example, small smoked hunting sausages or sausages, which will give a piquant taste and aroma. It is not surprising that such a soup is loved by children who are not indifferent to sausages. But many adults will also like it, especially because of its simplicity and the relatively low cost of cooking products. This is again one of those soups that is prepared from what was at hand, but with a result that exceeds all expectations.

For cooking you will need:

4-5 sausages;
3-4 small potatoes;
1 small carrot;
1-2 onions;
2 tbsp. spoons of thin vermicelli;
A pinch of salt and black pepper;
50 ml. sunflower oil;
2-3 curds for soup with mushroom flavor;
Some fresh greens.

Cooking:

1. Since this soup does not use meat, which must be boiled in advance, then you need to start cooking it with frying onions and carrots. Cut the onion into very small cubes and place in a heated frying pan with oil. Let it brown quite a bit. After that, add the carrots grated on a coarse grater to the onion. Pass them together until half cooked. Then they will cook in the soup.

2. A couple of minutes after the carrots, add sausages or sausages to the vegetables in the pan. They need to be peeled and cut into slices of not large thickness. Fry sausages with vegetables.

3. For the convenience of cooking soup, you can fry vegetables and sausages immediately directly in a saucepan with a thick bottom, but do not forget to add oil. This method is also suitable for those who cook in a slow cooker.

4. Pour enough water into the soup pot and place it on the stove. Peel potatoes and cut into small cubes. Put in water and cook until tender, it will take literally 10-15 minutes.

5. When the potatoes are almost cooked, add vermicelli to it. Cook together until done. Then put the fried vegetables and sausages into the pan. Cut the processed cheese into small pieces and throw into the boiling soup. Cook for another five minutes, until all the ingredients are ready, and the processed cheese is melted.

A great hearty meal for the whole family. Add fresh herbs and crackers to it. Bon appetit!

Delicious cheese soup with meatballs and champignons

What could be tastier than a thick cheese soup with hearty meatballs on a gloomy winter evening. Simple ingredients can be found in every home, and cooking soup takes very little time. most likely it has long become boring, but such a cheese counterpart of it can be a real discovery for you.

For cooking you will need:

3 small potatoes;
200 gr. processed cheese;
300 gr. minced meat;
230 gr. fresh champignons;
1 small carrot;
2 onions;
Salt and pepper - to taste;
Favorite spices;
A little sunflower oil;
A small bunch of fresh herbs.

Cooking:

1. Peel the potatoes and cut them into cubes. Pour water into a saucepan and bring to a boil. Put the potatoes in boiling water and boil them until tender. In this way, the potatoes will cook well, and the broth will remain transparent.

2. At this time, peel the onions and carrots. Cut the onion into small cubes, and grate the carrot on a coarse grater. Heat a frying pan with vegetable oil and fry the onion first, and then add the carrots to it. Saute until the vegetables are softened and lightly browned.

3. Wash and dry the mushrooms. If the hats have darkened, then you can clean them. Cut the mushrooms into thin slices and add to the pan with the vegetables. Saute them together until the mushrooms are done.

4. Salt and pepper the prepared minced meat. Roll it into many small meatballs, placing them on a clean, dry board. When all the meatballs are ready, put them one by one in boiling water in a saucepan.

5. Put the fried mushrooms with vegetables in a saucepan where the potatoes and meatballs are already being cooked. Add melted cheese to soup. If it is in the form of curds, then they must be cut or crumbled, and if the melted cheese is soft, then put it with a spoon and mix. Simmer soup until cooked and cheese melted.

Steam the soup for a few minutes over low heat and you can pour the creamy delicacy into plates and start eating.

How to cook cheese soup with red fish

Pleasantly diversifies the collection of cheese soups with a dish with the addition of red fish, which will resemble a rich creamy fish soup. This soup, of course, is not as simple and affordable as the sausage version, but it bypasses it far ahead in taste. Any type of red fish from the salmon family will suit this soup, fresh is best of course. You can even find special soup sets that are cheaper than fillets. But after all, this will be enough for us for taste and fat. Moreover, it is no secret to anyone that red fish goes amazingly well with creamy additives.

For cooking you will need:

Soup set of red fish;
1 carrot;
1-2 stalks of celery;
2 potatoes;
1 onion;
5 processed cheeses;
Salt, pepper and spices;
60 ml. vegetable oil;
3 sprigs of fresh dill.

Cooking:

1. Cook the broth from pieces of fresh red fish. To do this, pour water into a saucepan and put the fish, divided into portions. Salt, add peppercorns and bay leaf. Turn on medium fire. The broth will cook for about 25-30 minutes.

2. Remove the fish from the broth, disassemble from the bones and transfer to a clean pan. Strain the broth through a fine sieve. Now we will continue to cook soup from it.

3. Peel the potatoes and cut them into large cubes. Add to fish broth, continue to cook over medium heat.

4. Cut the onions, carrots and celery into small cubes and fry them in oil until golden brown and soft. Transfer to soup and boil for about 8-10 minutes.

5. Grind fresh greens and curds, pour into soup and let it sweat until the curds dissolve and turn the broth into a cheese broth with a mild creamy taste. Check the dish for salt and serve.

Delicate cheese soup with fish is ready. If you do not have the opportunity to cook such a soup from fresh fish, then canned pink salmon is also suitable. Bon appetit!

Light cheese soup with champignons and broccoli

To prepare this soup, you can use any mushrooms, including frozen or canned. As for cheese, it is better to use the one that is sold in plastic containers, that is, soft (sandwich) without additives. Be sure to look at the composition of the product on the packaging, it must be made from natural cheese, and not artificial substitutes. Then it will melt well in the soup, and it will taste great. Mushrooms are good fresh, but frozen can also be used. The soup itself is very tender and fragrant, the mushrooms smell very tasty. In addition, such a soup will not burden you much if you are on a diet. He is almost vegetarian.

For cooking you will need:

5-7 large champignons;
2-3 potato tubers;
1 small carrot;
220 gr. fresh or frozen broccoli;
Packing 200 gr. processed cheese;
Salt, black pepper, and spices - to taste;
A little vegetable and butter;
Fresh greens - by doing.

Cooking:

1. Cut clean champignons into thin slices or pieces. Keep in mind that they will shrink as they cook. Melt a piece of butter in a frying pan and put the mushrooms to fry. Fry until all the mushroom juices have evaporated, and the mushrooms begin to brown.

2. Pour water into a saucepan, put it on the stove and bring to a boil. At this time, prepare the vegetables. Peel the potatoes and cut into small cubes the way you like to see them in the soup. Wash the broccoli and cut into smaller florets. Large ones can be cut lengthwise with a knife.

3. Grate peeled carrots on a coarse or fine grater. Can be cut with a knife into very thin strips. Place in a frying pan heated with oil and lightly fry until the carrots soften a little.

4. Transfer all the vegetables to boiling water, salt and season the future soup with spices. First potatoes and broccoli. After they cook for 10 minutes, put the carrots and mushrooms.

5. Boil the soup until the vegetables are ready. Now you can add melted cheese. Put the soft cheese out of the package with a spoon, and chop the hard cheese with a knife.

As soon as the cheese has dissolved, the soup can be poured into bowls and served. Fresh greens are great for this dinner.

Even in Rus', they enjoyed chicken broth with giblets, and in our time, the soup can be modified by preparing it with the addition of melted cheese and vegetables. Delicate creamy taste will be wonderfully combined with chicken hearts. The soup will turn out to be very hearty and thick, so it is easy to feed a large golodzha family.

For cooking you will need:

4-6 potato tubers;
1 small carrot;
1 small onion;
600 gr. giblets (chicken hearts);
100 gr. processed cheese;
50 gr. thin vermicelli;
Salt, pepper, seasoning spices;
55 gr. butter;
Greens - to taste.

Cooking:

1. Rinse the giblets well in cold water, trim excess fat from them and cut in half to remove any remaining blood clots inside. Then rinse the chicken hearts again and fill with clean water.

2. Cut the onion into small cubes and fry in a small amount of oil. When it becomes transparent, add the same finely chopped carrots. Stirring constantly, fry them until lightly browned.

3. Peel the potatoes, cut them into large cubes and transfer to boiling water or broth. The broth can be vegetable or chicken.

4. Put chicken hearts in a pan with onions and carrots and simmer them for 15 minutes over low heat, covered with a lid. After that, put them in the broth with potatoes and cook further.

5. When the potatoes are almost ready, put the vermicelli into the boiling future soup. After a couple of minutes, add melted cheese and cook until tender. The cheese should completely dissolve, the softer it is, the faster this will happen.

Serve the soup to the table, spilling it on plates with the addition of garlic croutons. Eat hot!

This version of a simple cheese soup is perfect for cooking in nature, in the country, when you need to quickly and tasty feed people with a hot dish. If there is no time to cook meat or chicken broth, the smoked taste and aroma of sausages will help you prepare an amazingly tasty dish. If you are going to fry sausages on the grill in the country, but the weather has deteriorated, please your household with a hot soup with sausages. You will not only be thanked, but they will also ask for supplements.

For cooking you will need:

200 gr. processed cheese;
2 large potatoes;
small carrot;
Onion bulb;
300 gr. sausages;
2 tbsp. spoons of steamed rice;
A small bunch of different greens;
Vegetable oil for frying;
Salt, black ground pepper.

Cooking:

1. Rinse the rice in running water until the water runs clear. This will wash away excess starch so that the broth in the soup is not too cloudy and thick. Transfer the rice to a pot of cold water and bring to a boil.

2. Peel the potatoes and cut into cubes. Add it to the rice in the pot and continue to cook them together. At this stage, you can add some salt.

3. Peel the onions and carrots. Cut the sausages into rings about a centimeter thick. If the hunting sausages are thick, then the mugs can be made thinner. Now it's all about frying. First, put finely chopped onions in a heated frying pan with oil. Fry until transparent. Second, add grated carrots. After the carrots, put the sausages and let them fry a little. The crust will give the soup a special, bright taste of smoked meats.

4. At this point, rice and potatoes are almost cooked. Add fried vegetables and sausages to the pan. Stir and cook further.

5. Grate hard processed cheese on a coarse grater or chop into pieces with a knife. Soft cheese from a jar can be spread immediately with a spoon into boiling soup. Stir and let boil for about 5 minutes. The cheese will dissolve during this time. Also add fresh chopped herbs.

When serving, sprinkle the dish with a small pinch of sweet paprika or hot pepper. This soup is very tasty to eat with fresh bread or croutons. Bon appetit!

Recipe for cheese soup with chicken and garlic croutons

You can diversify a simple cheese soup by preparing spicy garlic croutons from yesterday's bread - black or white. The soup is simple, prepared very quickly, the ingredients are record-breakingly small. But the taste and crispy crackers in addition will not let you forget it for a very long time.

For cooking you will need:

350 gr. young potatoes;
400 gr. chicken fillet;
1 PC. onion;
5 cloves of garlic;
A bunch of fresh parsley;
5 slices of bread;
A little salt and black pepper;
55 gr. butter.

Cooking:

1. Rinse the chicken fillet, pour clean water in a saucepan and cook until cooked with salt and spices. Remove the cooked meat, cut into portions and return to the broth.

2. Peel and cut the potatoes into medium-sized cubes, transfer to the soup. Fry the onions and carrots in oil and add to the broth.

3. After all the vegetables are cooked, add melted cheese and herbs, more salt and spices and let the soup boil for a few minutes.

4. Cut the bread into cubes, dry it in a dry frying pan with salt and pepper until golden brown, add garlic passed through a kitchen press and a piece of butter.

5. Serve ready-made croutons with hot fragrant soup, and do not forget to add some greens to the plates.

When it is necessary to serve the first course at the festive table, cheese soup with shrimp is the most ideal option. You can cook it not only tasty, but also very quickly, and use any size shrimp. Soup can look very delicious if you serve it right. Do not forget to put the shrimp on a plate and then the guests will definitely be delighted.

For cooking you will need:

Packaging of soft processed cheese;
200 ml. fat cream;
1 onion;
250 gr. shrimp;
A little fresh dill;
Z00 gr. potatoes;
A little vegetable oil;
Half a medium carrot;
Salt, pepper and seasonings.

Cooking:

1. Peel the potatoes, cut into cubes, and fill with water, put to boil on the stove.

2. Chop onions and carrots, and fry, transfer to soup. Add melted cheese and cream, salt and seasonings, boil cheese soup until all ingredients are ready.

3. Fry the shrimp in a small amount of oil; for piquancy, you can add a couple of cloves of garlic to them.

Pour hot soup into bowls, add fried shrimp and invite everyone to the table.

A hearty and nutritious cheese soup with chicken meat will not only satisfy hunger in winter, but also give strength and energy, which will improve your mood. Cooking will not take much time, especially if you cook chicken broth in advance. Tomatoes and sweet peppers will make the taste of the soup brighter and richer. You will be surprised how delicious this combination is.

For cooking you will need:

500 gr. chicken meat;
Potatoes - 4-5 pcs.;
Onion - 1 pc.;
Fresh tomatoes - 2 pcs.;
Bulgarian pepper - 1 pc.;
200 gr. processed cheese;
Steamed rice - 2 tbsp. spoons;
Some fresh greens;
Sunflower oil;
Spices and salt.

Cooking:

1. Rinse the chicken meat and cook strong chicken broth from it. Remove the meat and disassemble, removing the bones and excess fat. Return the meat pieces to the pot.

2. Rinse the rice, add it along with the chopped potatoes to the soup. Simmer until half cooked, about 12 minutes.

3. Fry onions in oil, add peppers and tomatoes and stew vegetables, then transfer them to the broth along with oil and juice.

4. 5 minutes before the soup is ready, salt the soup, season with spices and fresh herbs, and add the melted cheese. Stir thoroughly until the cheese has melted.

Pour the finished sur on plates, cut fresh crispy bread and treat your family and friends with a delicious dish.

Cheese cream soup with potatoes - video recipe

An excellent option for making cheese soup can be mashed potatoes. The texture and taste match very well. The basis of the soup can be meat, chicken or vegetable broth. Potatoes will provide density and satiety, and cheese will provide an unforgettable delicate taste. Let's see how easy it is to prepare.

To prepare a tasty, but dietary cheese soup, choose low-fat processed cheese with a fat content of no more than 17-20%. If this could not be found, use the usual one, but then for satiety, instead of carbohydrates, add more vegetables - broccoli and cauliflower, celery;

The most delicate first courses occupy a leading position among similar recipes. For this reason, more and more housewives want to know how to cook delicious cheese soup. It is cooked from processed cheese, and we will help you with this. Let's start!

Cream cheese soup: "classic"

potatoes - 3 pcs.
onion - 1 pc.
butter - 60-70 gr.
cheese (in briquettes) - 140-160 gr.
carrot - 1 pc.

Since it is easiest to cook cheese soup with melted cheese in briquettes, we recommend that you buy Druzhba, Hochland products or choose similar ones.

1. First, peel the potatoes and cut them into cubes. Then chop the onion, rub the carrots with a grater. Heat the butter in a frying pan, send the chopped onion to it first, then the carrot. Make a roast.

2. Now mix the chopped cheese with hot filtered water, the cheese should melt. So you prevent clumping of the product right in the soup.

3. Boil water in a saucepan, put the fried potatoes in it, cook over medium heat until the potatoes are cooked. After about 8 minutes, it will be ready, add the cheese mass and stir until the soup is smooth.

Cream cheese soup with chicken

butter - 60-70 gr.
potatoes - 6 pcs.
chicken fillet / brisket - 500-550 gr.
processed cheese (briquettes) - 0.2 kg.
parsley - 20 gr.
onion - 2 pcs.
green onions - 4 arrows
carrot - 1 pc.
laurel leaf - 3 pcs.
filtered water - 2.4 l.

Since you can cook cheese soup with chicken pieces and a green onion, it is worth considering a recipe from processed cheese. You can easily make it a reality!

1. Wash the chicken, cut into cubes and fry for 5 minutes in butter until crispy. Pour water into the pan, boil, send the chicken to boil.

2. Add a whole but peeled onion, bay leaves to the broth. Detect a third of an hour, simmer the dish at medium power. During this period, you need to prepare a frying of grated carrots and a second chopped onion.

3. Remove the onion and bay leaves from the broth. Send diced potatoes for cooking, sprinkle with salt and pepper. After 5 minutes of languor, enter the frying.

4. Now finely crumble the cheese, pour it into the broth and immediately begin to stir vigorously until the product is dissolved. Season the cream cheese soup with chicken with your favorite spices, boil for another 10 minutes.

5. After this period, turn off the stove, sprinkle with green onions and parsley, serve. Here's a delicious creamy dish you got!

Cheese cream soup

cheese (in briquettes) - 200-250 gr.
hard cheese - 130 gr.
potatoes - 5 pcs.
onion - 1 pc.
butter - 60 gr.
water - 1-1.2 liters.
carrot - 1 pc.

Not everyone knows how to make mashed cheese soup, in fact, it can be made from processed cheese combined with hard cheese. Follow the step by step instructions.

1. Boil water according to the recipe. Boil diced potatoes in it until fully cooked.

2. Fry carrots with onions in butter. Mix with boiled potatoes (previously remove from the broth), grind the ingredients with a blender until a smooth puree.

3. Pour it back into the pan, pass 2 types of cheese through a coarse grater and pour into the broth. Start mixing immediately to avoid lumps.

4. When the soup boils again, season it with ground pepper and other spices to your liking. After the cheeses are completely dissolved, simmer the broth for another 10 minutes and turn it off.

5. As you can see, cheese cream soup is quite easy to prepare; its recipe with melted cheese will appeal to all households. Before serving, let the soup stand for a third of an hour.

Cream cheese soup with mushrooms

processed cheese - 0.4 kg.
chicken breast - 0.2 kg.
mushrooms (optional) - 0.35 kg.
onion - 1 pc.
potatoes - 0.75 kg.
greens - 20 gr.
carrot - 1 pc.

We will tell you how to cook a delicious cheese soup with mushrooms and processed cheese chicken.

1. First you need to rinse the fillet and chop into cubes, then boil. The first broth merges, languishing continues on the second (it is cleaner).

2. While the meat is cooking, chop the potatoes into cubes. Make a fry from onions and carrots, then add chopped mushrooms to it and simmer under the lid until cooked.

3. Pour the potatoes to the finished chicken, after 10 minutes add the mushroom fry. Hold the cheeses in the freezer for 7-10 minutes, then grate and pour into the broth.

4. Immediately start stirring the soup vigorously. Cheesy from processed cheese, it does not dissolve well. A dish with mushrooms should turn out without lumps. Salt, pepper. Garnish with greens before serving.

Cream cheese soup with sausage

potatoes - 4 pcs.
processed cheese (briquettes) - 3 pcs.
smoked sausage - 180 gr.
carrot - 1 pc.
bulb - 1 pc.
garlic cloves - 3 pcs.
dill - 15 gr.
butter - 60 gr.

1. Before making cheese soup, you need to chop the potatoes and boil them in unsalted water for 20 minutes. You do not need to salt the water, because the dish is made from processed lightly salted cheese.

2. Chop the sausage into cubes or arbitrarily, fry in butter. When the sausage grabs a crust, add chopped onions, grated carrots and chopped garlic. Bring vegetables to readiness.

3. Enter the sausage roast into the broth. Put the cheeses in the freezer for 7 minutes, then grate and pour the chips into the pan. Stir immediately to melt the cheese. Simmer another 10 minutes.

4. Taste, if necessary, salt and sprinkle with black pepper. Cream cheese soup with sausage is ready! Chop the dill, decorate the finished dish with it before serving.

Processed cheese soup "Friendship"

potatoes - 0.4 kg.
water - 1.8 l.
chicken breast - 450 gr.
carrots - 1 pc.
cheese "Friendship" - 200 gr.
onion - 1 pc.

To prepare a really delicious cheese soup, you should rely on the presented recipe. With melted cheese friendship, the dish acquires quite interesting flavor notes.

1. Rinse the meat and chop into small pieces of arbitrary shape. Place the breast in a pot of water. Since you can cook cheese soup without much effort, we follow the instructions.

2. In order for the broth to be rich, and the processed cheese dish to turn out tasty, the meat must be poured with cold water. As a result, the soup will reveal all the taste qualities.

3. Stir your favorite spices into the broth. Next, you need to send chopped potatoes to the pan. Heat up a frying pan with a little vegetable oil.

4. Chop onions. After a couple of minutes, add the grated carrots on a coarse grater. Stir vegetables and sauté until translucent.

5. If the potatoes are boiled, you can add the roast to the soup. Grind the melted cheese and add to the broth. Mix ingredients thoroughly. After 5 minutes, the dish will be ready.

Cheese soup with champignons

leek - 60 gr.
champignons - 230 gr.
carrot - 140 gr.
potatoes - 5 pcs.
greens - 30 gr.
garlic - 4 cloves
processed cheese - 120 gr.
butter - 75 gr.
bulb - 1 pc.

1. When preparing cheese soup, follow the simple instructions. Put a pot of water on and wait for it to boil. At the same time, prepare the vegetables. So far, nothing needs to be done with melted cheese and champignons.

2. Send chopped potatoes to boiling water. As soon as the liquid boils again, reduce the power of the stove and cover the container with a lid. Boil the root crop, you do not need to salt.

3. Melt the butter in a frying pan or saucepan. Fry the onion, then add the leeks. As soon as the products are steamed, enter the carrots. Next, you need to add mushrooms and bring everything to readiness.

4. As soon as excess moisture evaporates in the pan, mix in your favorite spices. Simmer the ingredients under the lid for a while (about 10 minutes). When the potatoes are softened, add cheese to the broth. Stir.

5. Cheese should dissolve in the broth. After that, you can add fried vegetables. Boil the dish for a few more minutes. Turn off the stove, add fresh herbs and chopped garlic to the soup. Leave the dish to infuse for 5-7 minutes.

Cheese soup with fish

potatoes - 3 pcs.
cheese (in briquettes) - 120 gr.
onion - 1 pc.
fish fillet - 240 gr.
carrots - 1 pc.
water - 1 l.
vegetable oil - 50 ml.
greens - 25 gr.

When deciding how to cook cheese soup, consider all the recipes presented with processed cheese.

2. Chop the potatoes into small pieces. Boil water and add the necessary spices. Leave the potatoes for 10-12 minutes. Cut the fish fillet into small pieces. Send to the broth. Boil the ingredients for another 10 minutes.

3. Send the rest of the vegetables to the pan, cook the roast. Once all the ingredients are ready, combine them.

4. Grind the cheese on a grater and pour into the pan. Stir the soup and cook for a couple more minutes. You can add fresh herbs if you like. Cheese soup with fish and classic melted cheese is ready to serve!

If you have not previously known how to cook cheese soup, the described recipes provide an opportunity to learn how to cook the first course of processed cheese. Follow the simple instructions, everything will work out. Delight households with a new menu!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Delicate taste, creamy texture and appetizing aroma do not let you resist the cheese soup. A distinctive feature of such a first course is a bright cheese taste, while the remaining components only complement and slightly shade it.

How to make cheese soup

Among the numerous first courses with cheese, there are several leaders with the best taste - mushroom cream soups, mashed soups with shrimp and chicken. How to cook cheese soup? The dish is prepared from different ingredients, but the basis is always vegetable, meat or chicken broth (to make diet soup, plain water is used). Supplement the main component with mushrooms, various vegetables, noodles, seafood, rice, fish, meat, etc.

Which cheese is better

Since there are a lot of variations of the dish, different chefs use different types of dairy product to prepare it. What kind of cheese is added to the soup? Any kind of product can be used - semi-soft, hard, melted, creamy, and even with mold. The time of its addition to the broth and the duration of the heat treatment will depend on the type of ingredient chosen. So:

processed and cream cheeses, as a rule, are placed at the end of cooking, while they are rubbed on a coarse grater;
Roquefort and brie should be added when the soup is almost ready (preferably mixed with cream or high-fat milk);
if a semi-solid or hard product (Parmesan, Swiss, etc.) is put in cheese soup, the ingredient is crushed with a knife or a grater before being added at the end or middle of cooking.

Cheese soup recipe

If you are tired of regular soups, you should diversify your diet. An excellent solution would be to cook soups with cheese - hearty, very tasty and nutritious first courses. The set of components can be absolutely anything, with a predominance of vegetables or meat products. Cheese soup recipes may include turkey, beef, bacon, smoked sausage, pork, salmon, salmon, celery, broccoli, cauliflower, vermicelli, and many other ingredients.

With melted cheese

Such a dish can help out in a situation where there is no time to prepare a full meal, but you want a hearty, hot soup. Due to the dissolution of processed cheeses in hot water, the soup acquires a creamy delicate texture. If you add a small amount of milk to the rest of the ingredients, the processed cheese soup will have an even softer, creamier taste. The density of the finished product is determined by the amount of cheese used: the more it is, the more viscous the consistency will be.

Ingredients:

garlic clove - 1 pc.;
processed cheese "Druzhba" or others - 2 pcs.;
bulb;
pasta - 100 g;
carrot;
potatoes - 2 pcs.;
spices;
vegetable oil - 2 tbsp. l.

Cooking method:

Fill the pan with a liter of water, boil the liquid.
Press the garlic, finely chop the onion, grate the carrots on a fine grater.
Fry the vegetables in oil, turning on a slow fire.
Cut the peeled potatoes into small pieces, place in boiling water.
Add spices, roast and raw pasta here.
When the potatoes are soft, add the chopped curds. Boil the soup for another 5 minutes until the dairy product dissolves, then let it brew for 15 minutes and serve.

cream soup

Cheese is not only very tasty, but also a healthy product. It contains a large amount of protein, so dishes containing it are an excellent dinner option for people who spend a lot of energy during the working day. Cheese cream soup has an appetizing appearance and a very pleasant aroma, while preparing it is very easy. The first dish can be cooked in meat or vegetable broth. Below is a step-by-step recipe for making a delicious and simple cheese soup.

Ingredients:

potatoes - 2 pcs.;
cheese "Friendship" - 4 pcs.;
cream 33% - 1 tbsp.;
Parmesan - 150 g;
seasonings.

Cooking method:

Grate the cheeses.
Boil the potatoes by filling the pan with 0.4 liters of water.
Add ½ of the prepared cheese to the bowl.
Grind the products with a blender (the water does not need to be drained).
Add the remaining cheese, warmed cream to the dish.
Boil the mass over medium heat for 5 minutes, after the soup you can treat your relatives.

With Chiken

One serving of this dish will satisfy your hunger for a long time, thanks to the high calorie content of the products included in its composition. Chicken soup with cheese comes out very satisfying, and thanks to the addition of cream cheese and fresh herbs, it has a very appetizing aroma and look. Cooking this dish at home is not difficult and even novice housewives can do it. It is recommended to serve the soup with croutons or croutons, which you can also make yourself by cutting the bread into cubes and drying it in the oven. How to cook chicken soup with cheese?

Ingredients:

greenery;
butter - 50 g;
potatoes - 4 pcs.;
onions - 2 pcs.;
bay leaf;
chicken fillet - 0.3 kg;
large carrot;
processed cheese "Druzhba" - 2 pcs.;
spices.

Cooking method:

Remove the film, excess fat from the meat, place it in hot water and cook for 20 minutes. Place half of the onion here, bay leaf, add spices.
Chop the peeled potatoes, cut the onion with carrots into strips.
Fry carrots and onions in melted butter in a pan, sauté vegetables over low heat.
Pour the potatoes into the broth for 8 minutes, then remove the meat, cool, cut into small pieces.
Place all ingredients, including melted cheese, into a saucepan.
After 5 minutes, add finely chopped greens and serve the first dish on the table along with croutons / croutons.

With mushrooms

Mushrooms are an ideal complement to cheese soup, and you can use any of their types - from champignons or dry cherries, to chanterelles and other forest varieties. Mushroom soup with cheese is best cooked with other vegetables, then its taste will be more saturated, open. Below is a classic recipe with a photo of how to cook the dish. Cheese for soup with mushrooms is better to take processed, creamy or semi-soft.

Ingredients:

bulb;
processed cheese - 2 pcs.;
fresh greens;
seasonings;
medium sized carrot;
small potatoes - 4 pcs.;
fresh champignons - 0.2 kg;
water - 2 l;
frying oil.

Cooking method:

Chop the peeled vegetables: onions - in small cubes, potatoes - in medium cubes, rub the carrots coarsely.
Boil water (an alternative is to use meat broth), put the potatoes in it, boil them until tender.
Mushrooms should be washed, cut into medium slices, fried with onions and carrots in oil. This will take approximately 15 minutes.
Add the fried vegetable mixture to the finished potatoes, cook the soup for another 5 minutes over low heat.
The last to add chopped cheese, spices. When they are melted, the pan can be removed from the stove.

In a slow cooker

Hearty, mouth-watering cheese soup can be prepared not only in the traditional way, but also using a slow cooker. This makes the process much easier: all you have to do is put the necessary ingredients into the bowl and select the appropriate mode. It is advisable to let the finished dish brew for an hour after turning off the appliance, but if you do not have time, then you can eat it immediately. How to cook cheese soup in a slow cooker?

Ingredients:

potatoes - 4 pcs.;
water - 3 l;
processed cheese - 200 g;
bulb;
chicken fillet - 0.2 kg;
garlic clove;
butter and vegetable oil - 1 tbsp. l.;
Bulgarian red pepper - 1 pc.;
spices;
carrot;
crackers / croutons for serving.

Cooking method:

Lubricate the bowl of the device with vegetable oil, put butter inside. Also add the chicken meat cut into small slices.
Close the lid after turning on the "Roasting" or "Baking" option.
After 10 minutes, add small onion cubes, carrot shavings to the chicken.
After another 10 minutes, place sweet peppers on meat and vegetables, cook food for 15 minutes.
Put potatoes, melted cheese, diced on top of the ingredients. Pour the food with a liter of water, activate "Stew / Soup".
After 10 minutes, add the remaining water, season the dish and continue cooking for another half hour.
5 minutes before readiness, add crushed garlic to the rest of the ingredients, let the cheese soup brew for 20 minutes and you can serve it on the table along with croutons / croutons.

With shrimps

This dish is suitable not only for weekday lunches, but also for serving to the festive table. A distinctive feature of the product is a pleasant, creamy taste, which is provided by cream or milk, which is part of the soup. The consistency of the dish is very light, and the calorie content depends on the amount of ingredients used. To reduce the nutritional value, soup with shrimp and cheese should be boiled in vegetable broth, not meat broth, and cream should be chosen with a low percentage of fat content. How to cook creamy soup with cheese?

Ingredients:

carrots - 2 pcs.;
peeled shrimp - 0.4 kg;
processed cheese - 0.4 kg;
spices;
dried dill - 2 tbsp. l.;
potatoes - 0.5 kg;
frying oil.

Cooking method:

Cut the peeled potatoes into cubes, transfer to a saucepan, cover with water. After cooking, do not drain the water - the liquid will serve as a broth for cream soup.
Rub the peeled carrots, fry in oil until soft. Transfer it to the potatoes.
Whip the vegetables together with the broth with a blender until you get a thin puree.
Place frozen shrimp here, place the container on the stove, bring the mass to a boil.
A few shrimp should be boiled separately - they will serve as a decoration for the dish.
Grate cheese, add to boiled foods 5 minutes before readiness. In this case, you should constantly stir the mass so that the curds melt. Season the finished soup with cheese before serving.

With meatballs

In winter, rich borscht can only be better than no less nutritious and appetizing cheese soup with meatballs and melted cheese. A dish cooked in chicken broth, supplemented with meat balls, comes out very tasty, fragrant and satisfying. You can use any minced meat - chicken, pork and beef, turkey. The recipe for making cheese soup with meatballs is described in detail and with a photo below.

Ingredients:

onions - 2 pcs.;
cream cheese - 100 g;
minced meat - 0.5 kg;
greenery;
fresh tomato;
half a carrot;
potatoes - 5 pcs.;
seasonings;
frying oil.

Cooking method:

Pass the onion through the meat grinder, mix it with minced meat, add spices.
Form small meatballs from the thoroughly mixed meat mass.
Cut the potatoes into strips, the second onion into cubes, and coarsely grate the carrots.
Vegetables should be fried in oil until soft. Add chopped greens, tomato here. Simmer food with seasonings for 5 minutes, stirring occasionally.
Boil 2-3 liters of water, dip the meatballs into it. While stirring them with a slotted spoon, cook the meatballs for 8 minutes.
Add potatoes to the broth when it becomes soft, place the stewed vegetables here.
After a couple of minutes, start slowly adding the cream cheese, stirring constantly.
Let the dish boil for another 5 minutes, season with herbs and you can serve cheese soup on the table.

With vegetables

A real delicacy is vegetable soup with melted cheese, and the dish is also very healthy, because it contains a large amount of vitamins. Such a soup must be in the children's diet. Thanks to the milk and cheese base, the dish has a delicate creamy taste and creamy texture. You can supplement the list of components below with celery or cauliflower.

Ingredients:

butter - 20 g;
processed cheese - 0.2 kg;
Bulgarian pepper - 1 pc.;
parsley;
bulb;
potatoes - 3 pcs.;
seasonings;
large carrot.

Cooking method:

Boil all vegetables except peppers in 2 liters of water/broth until tender.
Add chopped peppers 10 minutes before the end of cooking.
Fry onion cubes in butter.
Drain the vegetable broth into a separate bowl. After connecting all the prepared components and grinding them with a blender, add as much of the remaining liquid to get the desired consistency of the dish.
Boil the mass for 2-3 minutes, season the cheese soup with fried onion, finely chopped parsley.

Watch the video with the recipe for cheese soup with vegetables from Ilya Lazerson.

Sausage

Such an unusual option for preparing the first course will appeal to men and women who value nutrition in food. Cheese soup with sausage should be supplemented with garlic croutons. To do this, the bread is cut into small cubes and fried in butter with the addition of crushed garlic. If desired, smoked sausage can be replaced with sausages. In addition, boiled sausage is suitable, but it is better to fry it in a pan first, otherwise it may lose its shape during the cooking process. How to prepare cheese soup with sausage?

Ingredients:

chicken leg - 0.3 kg;
rice - 100 g;
smoked / boiled sausage - 150 g;
small carrot;
processed cheese - 0.4 kg;
seasonings;
potatoes - 4 pcs.

Cooking method:

Boil the meat, cut it off the bone, chop it into small pieces.
In the remaining broth, boil rice with potatoes (the latter is added 10 minutes after the start of cooking cereals).
Finely chop the onion, carrot, add to the broth.
After 10 minutes, return the pieces of meat to the pan along with the diced sausage.
Grated cheese is added last. In this case, potatoes and rice should be ready. When the broth acquires a uniform consistency and turns white, you can feed relatives with soup.

with salmon

This product is a storehouse of useful substances, in addition, the cheese soup is very tasty and fragrant. The fatty acids found in fish support and strengthen the immune system, which is why it is important to include the dish in the diet of children. First you will need to prepare the broth on the ridge, bones, head - such a base will make the soup with fish and melted cheese more rich and rich. Below is a detailed description and a photo of how to cook a fish dish.

Ingredients:

large carrots;
fish broth - 1 l;
salmon (fillet) - 0.3 kg;
processed soft cheese - 0.4 kg;
potatoes - 200 g;
dill - 1 bunch;
bulb;
spices;
pine nuts - 3 tbsp. l.;
olive oil - 1 tsp

Cooking method:

Defrost the fish fillet, cut into medium slices. It is important that the product does not have bones, otherwise the cheese soup will be spoiled.
Finely chop the dill, grate the carrot, cut the onion into cubes.
Grease a frying pan with olive oil, heat, fry onions / carrots on it. When the vegetables are soft, add the pine nuts. After 2 minutes, remove the pan from the stove.
Boil the broth, crumble the curds into it, adding them in small quantities. Stir the liquid constantly.
Next, add potatoes, cook until half cooked. Then add the vegetable fry here. Stir the soup.
Add chopped fish fillets to the broth, bring the liquid to a boil, detect another 7 minutes and turn off the stove. You can serve delicious cheese soup after 15 minutes, when it is infused.

This delicate, fragrant hot dish has a pleasant texture and expressive taste. To make homemade cheese stew delicious, you should consider a number of tips from professionals:

it is better to add cream and cheese to the dish at the very end, while constantly stirring the broth with a slotted spoon or spoon, then the liquid will turn out to be homogeneous;
it is better to serve homemade cheese soup with croutons or crackers seasoned with garlic;

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