Cheese soup with melted cheese. Cream cheese soup with mushrooms

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 the 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

French cheese soups, despite the ease of preparation, are a very popular type of food even in establishments with a worldwide reputation.

French cheese soups, despite the ease of preparation, are a very popular type of food, even in establishments with a worldwide reputation. There are many varieties of this unusual dish for our cuisine. Today we will look at how to cook cheese soup with melted cheese.

So let's go.

Soup without meat with processed cheese

Let's start with the simplest recipe, the preparation of which will take a minimum of time. This option can be used as a breakfast or a light dinner, or just when there is sorely not enough time for cooking. So, we will describe a step-by-step recipe for cheese soup with melted cheese. We will need:

• a couple of curds (you can take any, both pasty and chunky);
• 2-3 potatoes;
• onion head;
• carrots (if you do not want the soup to have a sweet aftertaste, you can do without it, in which case you can add a little more fried onion);
• any spices and herbs.

We proceed directly to the cooking process:

1. First we need to prepare the roast; first, we throw finely chopped onion into a pan with heated oil (it is better to take cream), and only after it is slightly reddened, add grated raw carrots;
2. Boil potatoes in cubes, add our frying there, and after boiling, grated or finely chopped cheese with a knife;
3. Seasoning and salt, as well as chopped herbs, add to taste;
4. After about five minutes, when the cheese is completely melted, pour the soup into bowls, if desired, season it with sauce or sour cream.

Advice! Not all curds dissolve equally well in hot broth, so for work it is better to take products made from natural milk, without the introduction of soy additives.

French cream soup

Soups in French cuisine are prepared lighter in the form of vegetable or meat broth or puréed cream soup. Such a light dish is served, which will be appreciated even by malicious haters of soups, most often for dinner.

To make this french soup you will need:

• water 1–1.5 l;
• cheese curds (it is better to take more delicate creamy textures) 200 g;
• potatoes 2–3 pcs.;
• carrot;
• small bulb;
• fresh herbs, salt.

So, we provide you with a recipe for the most aromatic French cheese soup with melted cheese. We will cook it in vegetable broth. To do this, we put diced vegetables in cold salted water, first carrots, and after 10-15 minutes potatoes and bring them to readiness.

We filter the broth through a colander, set it aside, and beat the boiled vegetables thoroughly in a blender. Add them to the broth again, bring to a boil and throw in the chopped cheeses. When they are completely dissolved, turn off the burner and serve the soup seasoned with herbs to the table. To give it a more delicate taste, add cream.

Advice! There is more calcium in 100 g of natural processed cheese than in yogurt. Therefore, its regular consumption will help strengthen bone tissue, as well as teeth, hair and nails.

Low calorie cheese soup with fish

When preparing this dish, in order not to drown out the milky taste of curds, it is advisable to use delicate varieties of fish, for example, pink salmon, salmon or salmon. A more interesting option will turn out by adding several of its types. You can also cook this soup with canned food.

For 1.5 liters of water you will need:

• about 200 g of fish (or a can of canned food);
• 1-2 curds;
• medium-sized bulb;
• a couple of potatoes (to reduce the calorie content of the soup, potatoes can be replaced with zucchini or squash);
• salt pepper;
• You can use any kind of greens, but, in our opinion, the fish is ideally combined with dill.

So, the recipe for dietary cheese soup with fish and melted cheese.

Prepared, peeled and cut into pieces fish (you can take a fillet) is poured with cold water. As soon as the water begins to boil just a little, reduce the heat and remove the foam. Large pieces of sea fish are boiled in the broth for about 12-15 minutes, its freshwater species are a little longer - 20 minutes.

The most tender broth is obtained by boiling it over very low heat without a lid. It is better to add salt at the end of cooking - otherwise it will “kill” the taste of the fish.

Put the potatoes and onions into the boiling broth. In order not to drown out the delicate smell of fish, it is better not to fry the onion, but to cut it very finely. If you do not like the taste of boiled onions too much, add them a few minutes before the end of cooking - in this case, they will crunch a little. You can also throw it into the soup, cut into halves, and remove when serving.

Advice! If you put the fish in boiling water, then just boil it. The broth in this case will remain tasteless.

Cheese pleasure in chicken broth

The recipe for chicken cheese soup with melted cheese is as simple as the previous ones. The only thing is that we need a little more time to prepare the broth. Although it can be prepared in advance and stored in the refrigerator:

• chicken carcass, breast or fillet are thoroughly washed in cold water;
• boil it in water for 20 minutes;
• after boiling, reduce the fire and remove the foam;
• to make the broth more rich, and the chicken juice is completely transferred to the broth, add salt when the meat is half cooked; if you add salt later, the chicken will be too bland;
• potatoes, fried vegetables are added at the end of cooking;
• after the potatoes are ready, pour the grated cheese into the pan;
• when serving the soup, season it with herbs.

Interesting! Processed cheese technology was patented as recently as 1911 by Kraft Foods. And it was invented quite by accident. In the Swiss town of Thun, they once made too much hard cheese, which they could not immediately sell. It was then that Walter Gorber suggested melting this product in order to keep it longer.

Soup with processed cheese and meatballs

For 300 g of minced meat, we need 2-3 curds, boiled rice, an egg to form meatballs, 4 potatoes, salt, onions and herbs. So, the simplest recipe for cheese soup with processed cheese "Friendship" and meatballs:

• break the egg into minced meat, add half-cooked, slightly undercooked rice, finely chopped onion, salt, spices and form meatballs; they will be tastier if the onion is pre-fried beforehand;
• you can form neat balls if you slightly moisten your hands with cold water;
• fry onions and carrots in oil until golden brown;
• put a pot with 1.5–2 liters of water on the fire and bring it to a boil;
• throw meatballs into boiling water;
• throw bay leaf into the pan and add salt;
• after 5 minutes, lay the chopped potatoes;
• after another 5 minutes, processed cheese;
• cook the soup for 10 minutes;
• 2-3 minutes before readiness, add greens.

Interesting! In Moscow, at the crossroads of Ogorodny passage and Shota Rustaveli street, there is a small bronze monument to Druzhba cheese. It was mounted in 2004 in honor of the 40th anniversary of the release of this famous product.

Let's add mushrooms

Fragrant soup with the addition of mushrooms is a very popular dish loved by many. When melted cheese is added, it turns out to be more tender and refined, with a spicy note of creamy taste. The broth with it becomes more saturated and thick.

Let's describe a detailed recipe for making cheese soup with mushrooms and melted cheese:

• the most fragrant soup will come from wild mushrooms, but in their absence it is quite possible to use greenhouse champignons or even pickled mushrooms;
• mushrooms are pre-boiled and then fried with the addition of onions; if desired, carrots can also be thrown into the roast;
• add potatoes and fried mushrooms, salt, seasonings to boiling water and bring them to readiness;
• We throw cheese into the soup at the very end of cooking.

If desired, any boiled vegetables can be added to such a soup: cabbage, zucchini, green, white or red beans. A simpler version of such a soup can be obtained if, instead of champignons, only processed cheese with mushroom flavor is used.

Advice! Strong-smelling spices can drown out the taste of delicate champignons. Yes, and they will only harm the delicate milky taste of processed cheeses.

Soup with cheese and broccoli

The piquant and spicy grassy taste of broccoli can also be set off by the delicate creamy taste of processed cheeses. Such a soup will not only be extremely tasty, but also very useful. After all, broccoli is one of the most "fortified" types of cabbage, and the content of vitamin U, which prevents the deposition of fats and protects the stomach from ulcers, is second only to asparagus.

So, the recipe for soup with broccoli and melted cheese:

• washed from excess starch, finely chopped potatoes are thrown into boiling water;
• 7-10 minutes before the end of its cooking, we put cabbage and onions and carrots sautéed in oil, as well as grated cheese, salt and spices into the pan; if we use frozen broccoli, there is no point in thawing it first;
• we cook our soup for no more than 10 minutes so that the cabbage does not lose its beneficial properties, which is why we put it a little later than the potatoes;
• If desired, the dish can be spun with a blender.

Advice! Cheap processed cheese is often saturated with synthetic additives that can cause allergies to enhance the taste.

For garlic lovers

This recipe is also simple, but no less delicious. The introduction of a small amount of garlic gives the cheese dish a special piquancy. You can cook this version of the soup with both chicken and vegetable broth:

• throw chopped potatoes into boiled water;
• while it is cooking, sauté onions and carrots for a couple of minutes; at the end of frying, add chopped garlic;
• grind the finished potatoes in a blender;
• add mashed potatoes, salt, roast and cheese to the vegetable broth;
• boil the soup for another 5 minutes;
• pour into plates, add greens and enjoy its exquisite taste.

Recipe with smoked meats

Another interesting combination is cheese and smoked meats. Moreover, you can take any meat products, for example, more fatty brisket, bacon or ordinary sausage. Since we will take the meat already prepared, it will take no more than 20 minutes to prepare such a dish:

• throw potatoes into boiling water in strips or cubes and cook it for about 10 minutes;
• add salt and passivation from onions and carrots;
• we fall asleep smoked meats in the soup, they need to be boiled for only 5 minutes, so that the meat softens slightly;
• after another five minutes, pour grated cheese into the pan;
• add any not too tart spices.

Creamy soup with crab sticks

This dish can be prepared with the addition of any seafood, for example, shrimp or squid. We will describe the simplest and most inexpensive version of it with crab sticks and melted cheese:

• cut the onion into half rings, and the crab sticks into thin strips;
• cooking fried with onions; you can add grated or finely chopped carrots to it;
• boil water, throw potatoes and small vermicelli into the pan;
• 10 minutes before the end of cooking, add chopped cheese;
• we throw crab sticks and greens just before turning off the stove, in a couple of minutes.

Advice! This soup can be diversified by adding seaweed or corn to it. As a result, you will get completely different, but no less tasty dishes.

Cheese soup can be prepared with the addition of a variety of products. For example, turnips, potatoes and bell peppers.

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.Soup recipes with cheesemay involve the use of 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 components,cream cheese soupwill 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:

1. Fill the pan with a liter of water, boil the liquid.
2. Press the garlic, finely chop the onion, grate the carrots on a fine grater.
3. Fry the vegetables in oil, turning on a slow fire.
4. Cut the peeled potatoes into small pieces, place in boiling water.
5. Add spices, roast and raw pasta here.
6. 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 soupIt has an appetizing appearance and a very pleasant aroma, while cooking 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:

1. Grate the cheeses.
2. Boil the potatoes by filling the pan with 0.4 liters of water.
3. Add ½ of the prepared cheese to the bowl.
4. Grind the products with a blender (the water does not need to be drained).
5. Add the remaining cheese, warmed cream to the dish.
6. 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 cheeseit 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:

1. 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.
2. Chop the peeled potatoes, cut the onion with carrots into strips.
3. Fry carrots and onions in melted butter in a pan, sauté vegetables over low heat.
4. Pour the potatoes into the broth for 8 minutes, then remove the meat, cool, cut into small pieces.
5. Place all ingredients, including melted cheese, into a saucepan.
6. 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 soup with mushroomsit is better to take melted, 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:

1. Chop the peeled vegetables: onions - in small cubes, potatoes - in medium cubes, rub the carrots coarsely.
2. Boil water (an alternative is to use meat broth), put the potatoes in it, boil them until tender.
3. Mushrooms should be washed, cut into medium slices, fried with onions and carrots in oil. This will take approximately 15 minutes.
4. Add the fried vegetable mixture to the finished potatoes, cook the soup for another 5 minutes over low heat.
5. 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:

1. Lubricate the bowl of the device with vegetable oil, put butter inside. Also add the chicken meat cut into small slices.
2. Close the lid after turning on the "Roasting" or "Baking" option.
3. After 10 minutes, add small onion cubes, carrot shavings to the chicken.
4. After another 10 minutes, place sweet peppers on meat and vegetables, cook food for 15 minutes.
5. Put potatoes, melted cheese, diced on top of the ingredients. Pour the food with a liter of water, activate "Stew / Soup".
6. After 10 minutes, add the remaining water, season the dish and continue cooking for another half hour.
7. 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 nutritional value,soup with shrimp and cheeseit is worth cooking on vegetable, not meat broth, and choose cream with a small 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:

1. 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.
2. Rub the peeled carrots, fry in oil until soft. Transfer it to the potatoes.
3. Whip the vegetables together with the broth with a blender until you get a thin puree.
4. Place frozen shrimp here, place the container on the stove, bring the mass to a boil.
5. A few shrimp should be boiled separately - they will serve as a decoration for the dish.
6. 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:

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

With vegetables

The real delicacy isvegetable soup with melted cheese, while 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:

1. Boil all vegetables except peppers in 2 liters of water/broth until tender.
2. Add chopped peppers 10 minutes before the end of cooking.
3. Fry onion cubes in butter.
4. 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.
5. 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 sausageshould 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:

1. Boil the meat, cut it off the bone, chop it into small pieces.
2. In the remaining broth, boil rice with potatoes (the latter is added 10 minutes after the start of cooking cereals).
3. Finely chop the onion, carrot, add to the broth.
4. After 10 minutes, return the pieces of meat to the pan along with the diced sausage.
5. 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 cook the broth on the ridge, bones, head - such a base will makesoup with fish and melted cheesemore rich and intense. 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:

1. 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.
2. Finely chop the dill, grate the carrot, cut the onion into cubes.
3. 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.
4. Boil the broth, crumble the curds into it, adding them in small quantities. Stir the liquid constantly.
5. Next, add potatoes, cook until half cooked. Then add the vegetable fry here. Stir the soup.
6. 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 homecheese soupIt turned out delicious, you should take into account 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;
• so that the processed cheese is easily rubbed, first place it in the freezer for an hour;
• any cereals, vermicelli, beans will help to make the dish more satisfying;
• to make the soup contain more proteins, add a boiled chicken egg to it, finely crumbling the product.

Video

A real cheese soup differs from other soups with cheese (soup with shrimp and cheese, cheese soup with champignons, etc.) in that the cheese flavor should prevail in it. Therefore, cheese soup is a completely independent recipe. And in this article we will tell you how to cook cheese soup.

Cheese soup has a fairly high nutritional value, so most often, in addition to various vegetables (such as broccoli soup with cheese or cheese soup with broccoli, tomato soup with cheese, etc.), only butter, milk or cream are added to it. cheese soup recipe can use different types of cheese, they cook both hard cheese soup and cream cheese soup. The recipe for soup with melted cheese even cooks faster. You can cook chicken soup with melted cheese, soup-puree with melted cheese. At the same time, soup with cheese can be prepared in broth or with other ingredients. These are cheese soup with chicken, cheese soup with mushrooms, cheese soup with seafood, cheese soup with meatballs, cheese soup with smoked meats. Thus, cheese soup can be prepared for every taste. If you are a seafood lover, you will love Shrimp Cheese Soup. If smoked meats are an original cheese soup with sausage, and don't let the slightly strange name scare you - soup with sausage and cheese. If you like mushrooms and want to cook soup with mushrooms and cheese, we recommend you soup with champignons and cheese, cheese soup with chanterelles. It may be difficult for you to find chanterelles and cook cheese soup with them, a recipe with champignons is more affordable. Cheese soup with champignons, by the way, can be beautifully served by boiling a few small whole mushrooms, and then cutting them lengthwise and placing them on a plate. Chicken lovers will like chicken and cheese soup or chicken soup with cheese. Cheese makes a wonderful creamy cheese soup. This cheese soup is prepared from melted cheese or hard cheese. You can make cheese puree soup with mushrooms, cheese soup puree with chicken. If you still don’t know how to cook cream cheese soup, we’ll tell you: cream cheese soup is prepared according to the same rules as other cream soups. The recipe for mashed cheese soup involves grinding other boiled or sautéed ingredients of cheese soup to a puree state. Served with cheese soup with croutons. Many women want to know how to cook cheese soup, or already love cheese soup, this recipe can be quite low in calories, especially if it is not cooked with bouillon or without meat. For example, it can be cheese soup with mushrooms. The recipe for cheese soup with chicken, the recipe for cheese puree soup, can also be made quite light if desired.

Cheese soup is a very popular recipe in France. The French know firsthand how to cook cheese soup. There is even a special recipe - French cheese soup or, in other words, French cheese soup. French cheese soup is usually made with white wine. Recipes for cheese soups in France are very diverse. Interestingly, the French eat not only hot cheese cream soup. They also have a recipe for cold cheese soup.

All the subtleties and tricks of making cheese soup are better, of course, to look at the cheese soup recipe itself. A recipe with a photo in this sense is doubly useful, because it not only tells, but also shows how to make delicious cheese soup.

The most delicate soup with a piquant creamy taste, which is prepared in just 20-30 minutes, is cooked from ordinary processed cheeses. Having only a couple of processed cheeses in the refrigerator, you can cook a hearty and mouth-watering soup, just like in the photo, adding the very minimum of ingredients. Soup with melted cheese can be prepared with meat, fish, vegetable and mushroom broth, and you can add almost everything that is “found” in the refrigerator to the recipe.

Soup French

This recipe for cheese soup is prepared with meat broth, for which it is better to take poultry fillet (turkey, or chicken).

Ingredients:

• Poultry fillet - 500-600 g;
• Medium-sized potatoes - 3-4 pcs.;
• Onion - 1 pc.;
• Bay leaf;
• Processed cheese - 200 g;
• Carrot - 180 g;
• Chopped greens - 20-30 g;
• Butter - 1-2 tablespoons;
• Ground black pepper, allspice and peas, salt.

Cooking:

1. Pour some water into a three-liter saucepan, add the bird fillet. There also add a couple of peas of allspice and black pepper, a couple of bay leaves, a little salt.
2. After boiling water, boil the broth for 20 minutes over low heat. Then take the meat out of the pot.
3. Peel potatoes and cut into small cubes. Cut the onion in the same way.
4. Grate the carrot on a coarse grater. Cut the meat into small cubes, cut the cheese in the same way.
5. Pour potatoes into a saucepan with boiling broth. Wait until the water boils, and then boil for about 7 minutes more.
6. Melt the butter in a frying pan, make a weak frying of carrots and onions. At the end, add a little salt and ground pepper to the frying, then add everything to the saucepan.
7. After 5-7 minutes, add chopped meat, and after a couple of minutes, add melted cheese.
8. Slightly stirring, cook the cheese soup for about 1 minute - until the curds are completely dissolved.
9. Sprinkle the finished cheese soup with melted cheese with herbs.

Processed cheese soup will turn out bright and appetizing, as in the photo, but you can add a “French” touch to the soup by adding fresh broccoli or a little cauliflower to the dish.

Mushroom soup

This recipe for cheese soup can be prepared in two ways - with meat broth or mushroom.

Ingredients:

• Fresh mushrooms (any variety) - 350-400 g;
• Potatoes - 2 pcs. medium size;
• Processed cheese - 200 g;
• Carrot - 1 pc.;
• Onion - 1 head;
• Butter or vegetable oil - 1-2 tbsp. spoons;
• Seasonings: ground black pepper, salt, bay leaf and chopped herbs.

Cooking:

1. Rinse the mushrooms, chop (not very finely), pour three liters of water, put on fire.
2. Boil the broth for about half an hour over low heat.
3. Finely chop the onion, and grate the carrot medium-sized on a grater.
4. Lightly fry the onion with carrots in vegetable (butter) oil. While frying, season with lightly ground pepper and salt.
5. Cut potatoes into small cubes.
6. First, pour potatoes into the mushroom broth, and after 8-12 minutes, add the frying.
7. While the processed cheese soup is simmering over low heat (7-9 minutes), cut the processed cheese into small cubes.
8. Add the sticks to the cheese soup, mix everything.
9. After a couple of minutes, add all the seasonings and herbs. Boil for about three more minutes.

To make the cheese mushroom soup more colorful, as in the photo, you can add greens not during cooking, but directly to each plate. You can slightly modify the recipe for cheese soup by cooking it in chicken broth. In this case, the mushrooms are fried along with the frying.

Cream soup with croutons

This creamy cheese soup recipe can be used in vegetarian cuisine, as well as on fasting days.

Ingredients:

• Rice - 100 g;
• Potatoes - 2 pcs. medium size;
• Carrot - 1 pc. ;
• Processed cheese - 200 g;
• Butter (or vegetable);
• Bulgarian sweet pepper - half a large one or 1 pc. small size;
• Seasonings: suneli hops, salt, bay leaf, ground black pepper, chopped greens.

Cooking:

1. Peel and finely chop the onion, chop carrots and bell peppers in the same way.
2. Fry the prepared vegetables in a little oil. Sprinkle the finished frying with a small amount of suneli hops.
3. Boil 3 liters of water, pour pre-washed rice into it. After boiling, pour in the finished frying.
4. Cut the potatoes into cubes, add to the broth.
5. Boil the soup for 7-12 minutes.
6. At this time, cut the white bread into small cubes, sprinkle with a little salt. Lay the croutons in a single layer on a baking sheet, send to the preheated oven. To make the croutons golden, as in the photo, you can lightly sprinkle them with olive oil. After a couple of minutes, turn the croutons over, turn off the oven.
7. Cut the processed cheese into small cubes (or sticks). Then pour into soup.
8. After a couple of minutes, add the greens, boil for another two minutes.
9. Take an immersion blender, and grind the cheese soup right in the pan to a puree state (it should be homogeneous, as in the photo).
10. Toasted croutons are sprinkled directly into the mashed potatoes.

If you don't have an immersion blender, you can skip the mashed cheese soup and change the recipe to leave the soup as is.

Soup Fish

Any fish can be added to the recipe for this cheese soup according to your taste (and wallet). But the most delicious cheese soup is obtained if you cook it from the fillet of "noble" fish - salmon, pink salmon, chum salmon, etc.

Ingredients:

• Fish fillet - 250-300 g;
• Processed cheese - 200 g;
• Potatoes - 2-3 pcs. medium size;
• Onion - 1 small head;
• Ground black pepper, salt;
• Chopped greens.

Cooking:

1. Cut the fish fillet into portioned medium-sized pieces, put in a two-liter saucepan, cover with water.
2. When the water boils, carefully remove the foam, cover the saucepan with a lid and boil for another half hour.
3. Cut the potatoes into cubes, chop the onion in the same way.
4. First, throw potatoes and onions into the soup.
5. After 3-5 minutes, add the pre-cut cheese into cubes. Add spices.
6. When the cheese is dissolved, turn off the creamy soup and let it brew a little.
7. Greens in cheese soup, as you see in the photo, are added just before serving.

The taste and color of the creamy soup will be more intense, as in the photo, if you cook it with more fatty fish.

Soup Student

The simplest and most budgetary recipe for cheese soup, since to prepare it you need the very minimum of products.

Ingredients:

• Vegetable oil - 1 tbsp. spoon;
• Processed cheese - 200 -300 g;
• Carrot - 1 pc. medium size;
• Onion - 1 pc.;
• Potatoes - 2-3 pcs. medium size;
• Any pasta - 50 g;
• Seasonings: soup spices, salt and ground black pepper.

Cooking:

1. Cut the onion and potatoes into cubes, grate the carrots on a fine grater.
2. Pour 2-2.5 liters of water into a saucepan, wait until it boils, add potatoes.
3. Saute onions and carrots in a small amount of vegetable oil. Pour over potatoes.
4. At the same time, add the pasta to the bowl.
5. After five minutes, add chopped finely melted cheese.
6. Wait until the cheeses dissolve, add seasonings. After 3-5 minutes, the cheese soup is ready.

This cheese soup recipe can be decorated with herbs, as in the photo, and you can also diversify with any other vegetables available in the refrigerator.

The smaller the sliced ​​​​pieces of cheese, the faster it will dissolve and cook.

• The recipe for any cheese soup can be varied with various vegetables: green peas, corn, tomatoes, etc.
• You can add boiled sausage and sausages, smoked sausage and ham, bacon to cheese soup.
• Processed cheeses can come across salty, so add seasonings to the soup at the very end of cooking.
• Do not spare fresh chopped greens in the soup. The soup will not only be more aromatic (the creamy taste becomes richer), but it will also look more appetizing, as in the photo.
• Various soup seasonings will help to diversify the taste of cheese soup - it is better to add them to the frying. The main thing is not to overdo it, so as not to “drown out” the taste of cheese.