Soup with melted cheese is a new solution for familiar dishes. Vegetable soup with melted cheese

How many varieties of processed cheese do you know? Looking at the store shelf with these cheeses, eyes widen. I want this one with the taste of mushrooms, and that one with bacon, and it’s also interesting to try with herbs and garlic, and more ... more and more.

And how many dishes do you know where processed cheese is used, how many recipes are in your cookbook? Of course, a sandwich, and of course, a salad. What about melted cheese soup? For example, rich vegetable with an interesting cheese flavor? If you haven't brewed one yet, now is the time to do it.

COLLECTION OF CHEESE SOUPS WITH MELTED CHEESE:

Soup with melted cheese and vegetables

Easy to prepare, very nutritious, this soup will appeal to everyone, because the flavor combination in it of vegetables and cheese is very harmonious.

Recipe Ingredients

processed cheese - 2 pieces (or 180 grams)
zucchini - 1 large fruit
potatoes - 2-3 medium
onion - 1
carrots - 1 medium
broth - 1.5 liters
vegetable oil for frying vegetables
salt, herbs, pepper - to your taste

How to cook soup with melted cheese and vegetables

Prepare the vegetables and put them in a saucepan where the cream cheese soup will be cooked.

Cut potatoes and zucchini into small cubes. If the zucchini is young with a beautiful skin, then it is not necessary to peel it, it is enough to wash it well.

Onion is best chopped finely.

And coarsely chop the carrots.

Pour a little vegetable oil and fry the vegetables for 5-10 minutes. above average on fire. Don't forget to stir.

Add broth (depending on desired thickness).

Boil the vegetables until the potatoes are cooked, and then add the finely chopped cheese.

While stirring, heat the soup until all the cheese has melted. Salt and pepper to taste, throw in finely chopped greens.

ON A NOTE

For soup, processed cheese with any taste is suitable. Just like any vegetables. You can add sweet peppers, and corn, and green peas, and cauliflower to it - in general, make a vegetable mix from your favorite vegetables.

To add or not to add spices, decide for yourself - this soup is good for its delicate creamy taste, excessive and rich spices will clog this taste.

Soup puree with melted cheese, milk recipe

You can cook soup with melted soup and vegetables not only in broth, but also in milk. It literally takes 10 minutes to make.

What you need

processed cheese - 100 grams
zucchini - 1 (about 250 grams)
milk - 250 ml
butter - 1 tbsp. spoon
shallot - 1
salt and pepper

How to cook

Finely chop the onion. Put the butter in a saucepan, put on fire, add the onion and fry lightly. Cut the zucchini into small cubes. Add to the onion and cook for 7-10 minutes.

Cut the cheese into small pieces. Pour in milk and bring to a boil. Put the melted cheese, mix.

Puree the soup with a blender. Salt and pepper to your taste.

Pour the cheese-milk mixture back into the saucepan and heat (do not boil).

Grilled zucchini slices and crackers are perfect for this soup with melted cheese.

Cream cheese soup recipe with chicken

A savory soup made from processed cheese and a set of vegetables, which can be supplemented with pieces of boiled chicken or, if the soup is prepared in a quick way, with sausages.

What you need

processed cheese - 100 grams
onion - 1
garlic - 1-2 cloves
cauliflower - 200 grams
broccoli - 200 grams
carrots - 200 grams
butter for frying vegetables
chicken broth
chicken breasts - 1 pc.
salt, pepper, a dash of nutmeg

How to cook

Finely chop the onion and fry it in butter in a saucepan where you will prepare the soup. Separate the broccoli and cauliflower into florets and put them to fry with the onions. Chop the garlic very finely and add to the vegetables. Fry everything together for 5 minutes.

Pour in broth and simmer until vegetables are tender.

Add melted cheese cut into small pieces. While stirring, melt it completely.

Add pre-boiled and chopped chicken to the soup and hold it on fire for a little more. Salt, pepper, season with nutmeg.

Soup recipe with melted cheese and minced meat

A very tasty soup, which will be eaten with pleasure by children who are not particularly fond of first courses. Do not forget to put nutmeg - it is a must in this soup (nutmeg is especially good for melted cheese soup).

What you need

processed cheese - 300 grams
minced meat - 500 grams
potatoes - 1 large
leek - 2
water - 1.5-2 liters
salt, pepper, herbs, nutmeg.

How to cook

Peel, wash and cut potatoes into small cubes. Pour water into a saucepan, bring to a boil. Drop potatoes and cheese into boiling water. Cook over low heat.

Fry minced meat in a pan. Salt and pepper to taste. Cut the leek into rings and put to the minced meat. Cook for 10 minutes over low heat with a lid on. Then put the meat mixture in the pan and cook for another 10 minutes.

Turn off, add salt if needed, finely chopped greens and some powdered nutmeg. Let the soup brew for half an hour and serve.

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.

Classic cheese soup with melted cheese

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 onion / mushroom / bacon flavor (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.

Cheese soups take pride of place in the category of first courses. They are loved for their ease of preparation and at the same time for their sophistication, and also for the fact that they are always appetizing and tasty. They always turn out tender, light and airy in texture, and satisfying in content.

There is a legend according to which one of the chefs in France (well, where else!), when preparing the first course, accidentally dropped a piece of cheese into the broth. At first, I was very upset, because I thought that I would have to pour everything out. But before doing this, he decided to try what he did. And I was extremely surprised by the taste and tenderness of the resulting broth.

Later, he began to experiment with different tastes and ingredients. And every time the result pleased him. Subsequently, the famous cheese soups - mashed potatoes - began to be prepared. They are being prepared to this day and are real gems in the piggy bank of French cuisine.

So today I suggest you experiment and cook different delicious options. Moreover, you can cook them with chicken, and with mushrooms, and even with sausage, and everywhere, of course, it will be the main ingredient - cheese! It can be absolutely anything - and the usual hard, and curd type "Ricotta", and, in principle, any other. And I suggest using in today's recipes - melted.

According to this recipe, we will prepare a soup of cheese, vegetables and cream, using vegetable potato broth. Although you can cook it with the addition of chicken meat.

If there is no cream, then you can cook it using milk, both regular and baked.

We will need:

potatoes - 3 - 4 pcs
onion - 1 pc.
carrots - 0.5 pcs
melted cheese - 150 gr
butter - 50 gr
cream - 2 cups (you can milk)
potato broth - 1 cup
salt, pepper - to taste

Cooking:

1. Cut the potatoes into small cubes and boil in a small amount of lightly salted water. In this case, you need to remove the foam. We will not pour out the potato broth, we will need it later for the recipe.

2. In the meantime, the potatoes are being cooked, grate the carrots on a fine grater and cut the onion very finely into cubes.

3. Melt the butter in a pan and fry the onions in it first, and then the carrots. Saute the vegetables until they are soft and reduced in size by about half.

4. Drain the broth from the finished potatoes, add half a glass of warm cream or milk, but do not heat them much, they should be only slightly warm, not hot.

5. Mash hot potatoes.

6. Cut the cheese into small cubes. I use processed cheese, but in general you can make soup from regular hard cheese. And in one, and in another version, it will turn out very tasty.

7. Add it to the puree, stir and let sit until completely melted. The melted cheese, when stirred, will stretch in long threads.

8. When this happens, add the vegetables fried in oil to the puree and mix well again until smooth.

9. Then pour the remaining warm cream and the potato broth that has cooled down a little by that time. Mix again. First with a spatula, and then finish the mixing process with an immersion blender.

10. Salt the finished soup puree and sprinkle with pepper to taste. Serve with fresh herbs.

Tender, light, airy and delicious soup is ready! And it took us very little time to prepare it, about 30 - 40 minutes.

Video on how to make cream cheese soup

Pureed soups are also very tasty with melted cheese. At the same time, it is not at all necessary that they be with chicken or meat. Even using ordinary vegetables, you can cook a delicious first course.

And if you also have some fresh or frozen greens, such as nettles, spinach, or even lettuce, then such a soup will also be super healthy.

And here is one of those recipes. The dish is prepared according to it quite simply, and, importantly, quickly. Both adults and children eat it. It is also very good for diet food.

It contains many useful vitamins and minerals. Yes, and just delicious!

With melted cheese and chicken

We will need:

chicken fillet - 500 gr
potatoes - 3 - 4 pcs
carrots - 1 pc.
onion - 1 pc.
processed cheese - 2 pieces of 100 gr
small vermicelli - 0.5 cups
butter - 2 s. spoons (50 gr)
salt, pepper - to taste
bay leaf - 1 - 2 pcs
spices - optional
greens - bunch

Cooking:

1. To prepare the soup, you can use any parts of chicken meat, but it is more tender from chicken fillet.

Wash the fillet, cut into small pieces 3-4 cm in size. Then pour cold water at the rate of 2.5 liters and put on fire. Boil.

2. During boiling and in the first minutes of cooking, carefully remove the foam.

3. While the meat is cooking, cut the potatoes and onions into cubes. Grate carrots.

4. Melt the butter in a pan and fry the onion in it. Then add carrots to the same place and fry everything together until the vegetables become soft and decrease in volume by almost half.

You can cook frying in butter, ghee, as well as in vegetable oil.

5. After the chicken has been cooked for 20 minutes, add chopped potatoes and roasted onions and carrots to the broth. Cook until potatoes are cooked through, about 15 minutes.

6. Add vermicelli, it is best to use thin and small vermicelli for this. So the dish will look more aesthetically pleasing.

Cooking such vermicelli usually takes about 5 minutes.

7. Then add salt and pepper to taste, bay leaf and spices if desired. Let it boil and add the melted cheese cut into cubes. Stir until it is completely dissolved.

8. Pour chopped greens and cover with a lid.

9. After that, remove the soup from the heat and let it brew for at least 10 minutes.

Pour into bowls and enjoy! Our wonderful soup is ready. Fragrant, appetizing and satisfying!

The same option can be prepared with smoked chicken. Then it will have not only a creamy taste, but also loved by many, the smell and taste of smoked meats.

And if you sprinkle it with black bread toasts, then it will generally look like a firework of taste.

With chicken breast and mushrooms

The favorite combination of chicken and mushrooms is embodied in this recipe. Therefore, this soup is one of those that are prepared most often.

We will need:

chicken breast - 1 pc.
chicken broth - 2 liters
melted cheese - 300 gr
potatoes - 3 pcs
carrots - 1 pc.
onion - 1 pc.
champignons - 250 gr
vegetable oil - 2 - 3 tbsp. spoons
spices for chicken
salt - to taste

Cooking:

1. Wash chicken breast and pat dry with paper towel. Remove all bones. Then cut into small pieces. In this case, it is better to remove the skin from the breast. The soup will turn out to be rich and satisfying anyway, so we won’t need extra fat here.

2. Cut potatoes into cubes.

3. Pour the pre-cooked chicken broth into the pan, warm it up and put the chopped potatoes and chicken fillet into it. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Cut the onion into small cubes, grate the carrots.

5. Mushrooms cut into small pieces. You can use both fresh and frozen mushrooms. The variety of mushrooms can also be different. It can be any forest mushrooms, and champignons and oyster mushrooms.

6. Heat vegetable oil in a frying pan and put carrots in it, fry for 1 minute.

Then add onion to it. Fry on low heat all together until the vegetables are soft.

7. Add mushrooms and fry everything together until the mushrooms are also soft.

8. When vegetables and mushrooms are ready, and when 20 minutes of cooking chicken and potatoes have passed, put the roast in the broth.

9. You can immediately put melted cheese. Add it to your liking, it can be either ordinary 100-gram processed cheeses, such as "Friendship", or, for example, Hohland cheese.

10. Stir it until completely dissolved. Then add spices and salt to taste. Boil everything together for 5 minutes.

11. Then turn off the heat, cover the pan with a lid and let it brew for 10 minutes. Then pour into bowls and serve.

You can sprinkle it with fresh herbs. Add more sour cream if desired.

And you can also grind all the cooked ingredients together with the broth with a submersible blender, and then you get a delicious and tender soup - mashed potatoes!

This soup is light and very tasty. He eats great both in winter and in summer!

creamy mushroom soup recipe

Cheese soup turns out very tasty even without the presence of chicken meat in the recipe. Mushrooms are essentially meat, only of plant origin. When you cook, sometimes you don’t add anything to it except mushrooms, potatoes and onions. And how delicious it is!

You can cook it both from fresh mushrooms and from frozen ones. Absolutely incomparable it is obtained from fresh chanterelles. Beautiful color, simply incredible taste and aromatic smell. I can eat it every day! And do not get bored!

You can see one of the recipes for such a dish. Today is another recipe.

We will need:

mushrooms - 200 gr
potatoes - 3 pcs
onion - 1 pc.
cream 30% - 100 ml
melted cheese - 100 gr
butter - 50 - 60 gr
fresh herbs
salt, pepper - to taste
bay leaf - 1 - 2 pcs

Cooking:

1. Wash fresh mushrooms and cut into small pieces. If using frozen mushrooms, take them out of the freezer in advance. They can be defrosted slightly to make it easier to fry later.

But it is not necessary to defrost much so that the mushrooms do not become watery.

2. Cut the onion into small cubes. Grate one potato.

3. Heat the butter in a frying pan and fry the mushrooms on it. Then add the onion and fry everything together until the onion is soft.

4. Add the grated potatoes, reduce the heat to a minimum and fry until the potatoes are cooked. It shouldn't get too hot.

5. Cut the two remaining potatoes into cubes, pour water at the rate of 2 liters and cook until tender. Salt the water in which it will be boiled.

6. Processed cheese can be used soft, like "Hohland", or you can buy our traditional processed cheese "Friendship".

To make it easier to work with, it is best to rub it on a grater. And it will be easier to do this if you freeze it in the freezer.

7. When the potatoes are cooked, add the roast, pepper to taste and bay leaf. Boil 5 minutes.

8. Then add the grated cheese, mix until it is completely dissolved and pour in the cream last. Bring to a boil, but do not boil.

Just cover tightly with a lid and leave to infuse for 10-15 minutes.

If desired, the contents can be mashed, and in this case you get the most delicate soup - mashed potatoes.

9. Serve sprinkled with chopped fresh herbs.

This is probably my favorite recipe, especially in a pureed state. Delicate, with an airy texture, with a forest smell and incredibly tasty.

It turns out excellent and simply fabulous with porcini mushrooms, boletus or strong boletus. But if there are no such mushrooms in the freeze, and summer is still far away, then even after preparing soup with champignons, you must be careful not to inadvertently eat a spoon.

With chicken in a slow cooker

It's easier than ever to cook such a soup, having a slow cooker. All you have to do is chop all the ingredients and put them in a bowl. Everything else is a miracle - the technique will do it for you.

We will need:

chicken fillet - 400 gr
potatoes - 4 - 5 pcs
onion - 1 pc.
melted cheese - 400 gr
salt, pepper - to taste

Cooking:

1. Rinse the fillet and cut into small pieces.

2. Cut potatoes and onions into cubes. It is advisable to cut the onion smaller so that it is maximally dispersed in the soup and not very felt.

3. Cut the melted cheese into cubes as well. During the cooking process, it will completely melt, so it is not particularly important how evenly you can cut it.

4. Put all the chopped ingredients into the multicooker bowl, salt and mix.

5. Fill with water at the rate of 1.5 liters, if you want it to be thicker.

6. Close the lid. Select the "soup" program on the display, the time should be set by itself - 1 hour.

7. Cook for the allotted time and serve, pouring into plates. If desired, sprinkle with chopped fresh herbs. And also sprinkle with crushed or ground pepper to taste.

Quite often, carrots are also added to the composition of the ingredients. And it's also a great addition.

Sometimes at the end of cooking, small vermicelli is also added to the multicooker bowl.

And of course, it would not be superfluous to say that all today's cheese soup recipes can also be adapted to this cooking option.

With cheese and shrimp

This is another favorite cooking option. Shrimps added to the broth in due time will do their job and give it a delicate taste and an incredible smell. The soup is not just tasty, but very tasty.

I suggest watching this recipe in the video version. Moreover, despite the simplicity of preparation, it turns out to be very tasty and refined.

By the way, I met similar cooking lizards using crab sticks. And although I have never tried to cook with them, I must say that I like the idea. And I want to try to cook something like this for lunch someday.

I think that it will turn out not worse than today's version.

In addition to the recipes already proposed, which are most often prepared in the kitchens of many people, there are recipes that are not so popular. But, in my opinion, they should not be forgotten either. Moreover, they are also tasty and nutritious.

And here are a few of these recipes, let's add to our piggy bank together.

And the next recipe is for gourmets, and even for meat lovers. It is cooked with pork, and it turns out very satisfying.

With pork and meatballs

We will need:

pork - 500 -600 gr
processed cheese "Friendship" - 2 pcs
boiled yolks - 4 pcs
loaf - 1 pc
salt - to taste
greens - for serving

Cooking:

1. Wash the meat and cut into small pieces, pour them with cold water and boil until tender. When cooking, carefully remove the foam and avoid intense boiling.

2. Strain the finished broth through two or three layers of gauze. And put the pork aside for now.

3. Cut off the crusts from the loaf and crumble the pulp.

4. Rub the egg yolks with a fork.

5. Freeze one processed cheese slightly in the freezer and grate.

6. Mix cheese, loaf pulp and pounded yolks. Add a little broth, mix and make meatballs the size of a walnut.

7. Put the broth back on the fire, bring to a boil, salt to taste. Cut another cheese and dip into the broth, mix until completely dissolved.

8. Put the meatballs into the water, bring to a boil again and cook for 10 minutes. Then put the left meat in the soup. Bring to a boil again. Then turn off the fire and cover the pot with a lid. Let stand and infuse for 10 minutes.

9. Then pour the soup into bowls and sprinkle with fresh herbs.

Eat with pleasure!

With chicken and cheese rolls

We will need:

chicken meat - 500 gr
potatoes - 3 - 4 pcs
carrots - 1 pc.
onion - 1 pc.
processed cheese "Friendship" - 2 pcs
butter - 50 -70 gr
salt, pepper - to taste
bay leaf - 2 pcs
greens - for serving

For test:

flour - 300 gr
egg - 1 pc.

Cooking:

To make it easier to work with the curds, place them in the freezer in advance for at least 30 minutes.

1. Grate half of the carrots, cut the other half into circles. Onions can be cut into small cubes, but if you do not like it in the broth, then leave it whole.

2. Wash chicken meat, place in a saucepan and pour two liters of water. Put on fire and cook for 20 - 25 minutes until tender. Remove foam periodically when it forms.

Any meat can be used. It can be both fillet and bone-in meat. If you cook the broth on the bones, then be sure to strain it when it is ready.

3. Together with the chicken, put carrots and onions into the broth, if left whole. When boiled, carrots will give color to the broth, and onions will give all their juice. At the end of cooking, the onion from the broth will need to be removed and thrown away.

You can do the same with carrots, or you can leave it in the broth.

4. Fry grated carrots in butter. If you cut the onion, then fry it too.

5. After the chicken is cooked, remove it from the broth. If necessary, strain the broth, then send the potatoes cut into cubes or sticks into it. And to make it tastier and more aromatic, add a bay leaf. Boil until tender in salted water.

6. In advance, knead a fairly thick dough of flour, eggs and salt. Let it sit for a bit and disperse. And after putting the potatoes in the broth, roll out the dough into a thin layer, as we roll out when we cook homemade noodles.

7. Remove the cheese from the freezer and rub it on a grater directly onto the dough layer. Spread evenly over the entire surface and roll into a roll, while the cheese filling should remain inside.

Moisten the edge with water so that the roll does not open during cooking.

8. Cut it into small pieces 2 cm wide.

9. Taste the potatoes, and if they are ready, put the rolls into the boiling broth. Cook for 5 to 10 minutes, depending on how big they were made. The dough must be fully prepared.

Add salt to the broth along with the rolls, if necessary.

10. When ready, take out the onion if it was cooked whole, and carrot slices if desired. Personally, it does not bother me, and I never throw it away.

Cover the pot with a lid and let it brew for 10 minutes.

11. Then pour into plates and sprinkle with chopped herbs.

The soup is not only tasty, but also beautiful and original in appearance. Eating this is a pleasure!

With sausage and vermicelli

As we have already noticed today, soups using cheese can be prepared with completely different ingredients. And one of these products is sausage. It can be anything - just boiled, and smoked, it can also be sausages and sausages.

You can cook with anything, the main thing is to take into account the preferences of your family.

And here is one of the recipes, which is prepared quite simply, quickly, and most importantly, the finished dish turns out to be rich, appetizing and tasty.

Here, thin vermicelli is also used as an additional ingredient. And as a delicious addition, before serving, the soup is sprinkled with fresh herbs and croutons.

Here is such a noteworthy recipe appeared in our piggy bank today.

And in conclusion, a very rare recipe.

With oatmeal and zucchini

I don't make this soup often. But when a lot of zucchini ripens in the garden, then you come up with all sorts of interesting dishes using them. And I must say that it turns out just fine!

We will need:

zucchini - 1 piece (small)
oatmeal - 0.5 cup
processed cheese - 1 piece (100 gr)
meat or chicken broth - 1 liter
salt, pepper - to taste
greens - for serving

Cooking:

1. Wash the zucchini, remove the skin and seeds, if any have already formed in it. But it is best, of course, to use a young specimen for cooking, where the seeds have not yet matured and therefore are still dairy themselves.

2. Cut it into cubes or sticks. Whoever wishes. Transfer the pieces to the meat or chicken broth, bring to a boil.

3. And when it boils, add oatmeal. Again, wait until it boils, and immediately salt. You can add spices and dried herbs if you like. Boil everything together for 10 minutes.

Parsley, marjoram, basil and mint can be added as dried herbs. It will be very tasty and fragrant!

4. Soak the cheese in advance in the refrigerator, then grate it. Add it to the broth, let it boil. Stir thoroughly until completely dissolved.

5. Turn on the soup, cover with a lid and let it brew for 10 - 15 minutes.

6. Pour the finished soup into bowls and sprinkle with chopped herbs.

This option is very good for unloading days. It is satisfying, but at the same time not so high-calorie. And as you have noticed, it does not contain potatoes.

And another of its advantages is that it is prepared in minutes.

I wanted to write some recipes today, but it didn’t work out! It turned out a lot, and this is probably no coincidence. All the proposed options deserve our attention and are a welcome first course on the dining tables.

I hope you understand the basic principle of cooking. As you have probably seen, all soups are prepared according to two different schemes. In one of them, some components are first fried, and then laid out in the broth. And in the second version, they are laid out in the broth without prior heat treatment.

In both cases, everything is brought to readiness in the broth. And at the end, cheese and cream are added, if any, in the recipe.

Also, you most likely realized that in any of the options proposed today, you can puree the mixture, and in this case you will get a gentle and airy soup - puree.

But you can also eat just soup, as usual, with chopped and chopped vegetables.

For soup - mashed potatoes, prepare croutons, with them it will be especially tasty. In both cases, use fresh herbs for serving. Extra bright live paint will never be superfluous.

After all, in any dish, not only taste is important, but also appearance. We first see with our eyes, and if we like what we see, gastric juice begins to be produced faster, which means food is better digested.

But this is a completely different topic.

Thanks for reading the recipes and leaving comments. I always enjoy reading them.

Bon appetit everyone!

Soup with melted cheese is a very tasty, tender and original dish. The original idea of its preparation is attributed to the French, however, today not a single menu of a European restaurant can do without it. Preparing such a delicacy at home is also not difficult.

You can diversify with melted cheese a lot of first courses. The basis for the soup can be various types of meat, fish and seafood. Separately, vegetable soups can be distinguished. For example, onion and potato are very popular. Mushrooms are also considered an ideal ingredient for cheese soup. If desired, you can put any cereal, rice or vermicelli.

Cheese soup can be prepared in a standard liquid form, or you can make a soup puree. To do this, it is enough to grind all the ingredients with a blender right in the saucepan, or just wipe them. This must be done before adding the cheese.

Usually cheese soup is cooked on the stove using an ordinary saucepan, but you can bake it in the oven. Clay pots come in handy for this. This method of preparation will provide an appetizing cheese crust that forms on top of the soup.

Cheese soup is served hot. You can add rye crackers directly to the plate, or separately - a few slices of white bread. Sour cream will serve as a delicious addition to this dish, and fresh or dried herbs will serve as a decoration.

A very tender and delicious first course. Delicate mushroom aroma and creamy taste make it a favorite treat even for small children. Mushrooms can be chosen at your discretion, and veal, if desired, can be replaced with chicken fillet.

Ingredients:

300g mushrooms;
200g veal;
4 potatoes;
2 processed cheese;
1 onion;
30g butter;
Salt pepper.

Cooking method:

Pour one and a half liters of water into the pan and put the meat;
After the water boils, cook the veal for 20-30 minutes;
Peel and chop the onion;
Cut the mushrooms into small pieces or slices;
Dice potatoes and boiled meat;
Put a piece of butter in a frying pan, melt;
Fry the onion for about 5 minutes;
Add mushrooms to the pan and fry until all the liquid is gone;
Mushrooms with onions salt, pepper and mix;
Put the potatoes in the meat broth, bring to a boil and cook for 15 minutes;
Pour the contents of the pan into the pan and continue to cook for another 5 minutes;
Add meat to soup
Grate cheese curds and put in a saucepan in 2-3 stages, constantly stirring the soup;
Add salt and pepper to the soup to taste.

Interesting from the network

The traditional recipe for cheese soup is quite simple, and any housewife will always have the ingredients for it. At the same time, the original way of cooking turns a rather ordinary set of products into a real French delicacy. Vegetables can be boiled immediately, or fried a little in butter.

Ingredients:

2 processed cheese;
2 liters of water;
4 potatoes;
1 carrot;
2 onions;
3 cloves of garlic;
cilantro;
Salt pepper.

Cooking method:

Cut the potatoes into small cubes, put in a saucepan and cover with water;
Grate carrots, chop onions;
When the water boils, add vegetables to the pan and cook until tender;
Cut the cheese into cubes and add to the soup, stir;
Finely chop the garlic, pour into the pan;
Add salt, pepper and cilantro, stir and remove soup from heat.

Fish soup with melted cheese and shrimps

Delicate cheesy taste goes well with a variety of seafood. The soup is fluffy and literally melts in your mouth. A real culinary masterpiece is obtained using king prawns.

Ingredients:

400g melted cheese;
4 potatoes;
2 carrots;
400g shrimp (peeled);
2 tsp dried dill;
2 tsp dried parsley;
Salt.

Cooking method:

Pour 1.5-2 liters of water into a saucepan, bring to a boil, salt;
Dissolve melted cheese in boiling water;
Cut the potatoes into small pieces and pour into a saucepan, cook for 15 minutes;
Grate carrots on a fine grater and fry for 3-5 minutes in vegetable oil;
Add carrots and shrimp to the soup;
Salt the soup to taste, stir and bring to a boil;
Pour dried herbs into a saucepan, mix;
Remove soup from heat and leave covered for 20-30 minutes.

Great soup for family dinner. The dish itself is quite simple, but melted cheese gives it new flavors, and a variety of spices gives it a delicious aroma. Vermicelli should be taken very small, specially designed for first courses.

Ingredients:

300g chicken fillet;
4 liters of water;
400g melted cheese;
3 potatoes;
4 tablespoons vermicelli;
50g butter;
3 bay leaves;
1 carrot;
1 onion;
1 tsp dry basil;
1 parsley root;
Salt pepper.

Cooking method:

Pour water into a suitably sized pot.
Peel the onion and parsley root, throw in the whole water;
Cut the carrot into several large pieces and add to the pan;
Boil the vegetable broth for 30 minutes over low heat;
Cut the potatoes into large, arbitrary pieces, add to the rest of the vegetables;
Continue to cook for another 15 minutes;
Rinse the fillet and finely chop;
Remove all vegetables from the pot. Remove onions, parsley and carrots, and set potatoes aside for a while;
Put the fillet in the broth and cook until tender;
Add basil, salt, pepper and bay leaves;
Lightly mash the potatoes and return them to the pot;
Pour the vermicelli into a dry frying pan and fry until golden brown;
Grate the curds on a coarse grater and add to the soup, stir well;
Pour the vermicelli into the pan and boil for 2-3 minutes;
Throw a piece of butter into the finished soup;
Let the soup brew for 15-20 minutes.

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

Soup with melted cheese is an original and unusual dish that will bring a pleasant change to the usual list of first courses. It can be made meat, fish and even vegetarian. For the best result, you need to pay attention to several important points:
Processed cheese can be quite salty on its own, so you only need to add salt to the soup after it has dissolved;

It is better to introduce cheese in small portions so that lumps do not form;

Whatever ingredients you use, they need to be finely chopped enough - so the soup will be much more tender;

Onions and carrots should not be overcooked. They should only become a little softer;

Processed cheese can be taken both hard (like "Friendship"), and more liquid ("Amber", etc.);

For a more pronounced creamy taste, you can throw a little butter into the hot soup.

Delicious vegetable soup with melted cheese and zucchini. Recently, soups with processed cheeses have become very fond of me for their speed and ease of preparation. And at the same time, the result is always delicious - a beautiful, mouth-watering soup like from a restaurant. The taste of the soup is quite light with a rich cheese aroma.

Compound:

Water - 2.5 l
Processed cheese - 400 g
Zucchini (young) - 2 pcs
Potatoes - 3-4 pieces
Onion - 1 pc.
Carrot - 1 pc.
Coriander - 1 bunch (can be replaced with fresh parsley)
Spices (dried dill, parsley and paprika) - to taste
Ground black pepper - to taste
Salt - to taste

Cooking:

So, to prepare cheese soup with vegetables, first we will prepare all the necessary ingredients. Peel onions and carrots. Cut the onion into small cubes, and grate the carrots on a fine grater.

Wash the zucchini, peel if necessary, and cut into small pieces.

Wash potatoes, peel and cut into medium-sized cubes. Rinse potatoes well under cold running water to remove excess starch.

In a frying pan, heat a little odorless vegetable oil and fry the carrots and onions over medium heat until soft, about 10 minutes.

Then add zucchini to the onion with carrots and simmer them under a closed lid for 15-20 minutes until fully cooked.

Pour soup water into a deep saucepan and bring to a boil.

In the meantime, the water boils, finely chop the curds or grate them on a coarse grater so that they dissolve faster in the water. It is easiest to grind frozen processed cheeses, so put them in the freezer for 15 minutes beforehand. I usually use Karat processed cheeses for soup, that’s what the description is about, but if you use processed cheese from boxes like Viola or Hochland, then, of course, you don’t need to chop them, just put the cheese with a spoon in water.