Cheese soup with melted cheese. Cheese pleasure in chicken broth

Calories: Not specified
Cooking time: Not indicated

Remember when we were always forced to eat soup when we were kids? Many children still associate it with something unpleasant and not bringing any pleasure. But this can be easily fixed, pleasing both adults and children. And this will help us with a delicious and inexpensive soup made from processed cheese.
The main thing is to choose the right processed cheese. It should say on the package that it is a processed cheese, not a cheese product. Cheap processed cheeses will not dissolve in the soup, you will only spoil the soup with them. We will cook our soup in water, but you can cook it if you wish.

Cream cheese soup - recipe with photo.

Ingredients:

- potatoes - 4-5 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- processed cheese - 2 packs;
- vegetable oil - 2-3 tablespoons;
- ground black pepper - a pinch;
- salt - to taste;
- greens - to taste;
- water.

Recipe with photo step by step:

Greens can be taken to taste.




First of all, let's prepare the vegetables. Potatoes, onions and carrots are thoroughly peeled and washed.




We cut the potatoes into large cubes, finely chop the onion, and grate the carrots.

We take out the processed cheese from the package and also cut it into small cubes.

Next, let's start cooking. We heat the pan in olive or refined sunflower oil, and fry the carrots and onions over low heat. This should be done for a short time, about one to two minutes.

We put a pot of water on the fire and wait for it to boil. After that, put the potatoes in boiling water and cook for about 15 minutes. Using a knife, check if the potatoes are ready. We stick a knife into the cube, and if it freely enters and exits, then the potatoes are cooked. When we are convinced of this, we pour onions and carrots into the pan. About five minutes before the dish is ready, add the processed cheeses to the soup. At the same time, we stir it intensively so that they completely dissolve and we do not come across melted lumps. At the end, to give the soup a taste, add spices, black peppercorns and bay leaf. Finely chop the herbs on a cutting board. It can be parsley, dill, cilantro, etc. Pour the finely chopped greens into the pan, after which we salt our soup. The amount of salt should be taken at your discretion. After that, mix the liquid thoroughly, and the processed cheese soup is ready!

In addition to the above products, you can add finely grated cucumber and oatmeal to it. To do this, fry the sour cucumber in butter and add to the soup. Or you can give it an unusual taste by adding sautéed mushrooms and some pasta, such as vermicelli. And instead of water, you can take chicken broth and add rice to the soup. In any case, this recipe is very versatile and varied, so it is very difficult to mess it up.
Bon appetit.




Old Lesya
If you're looking for something heartier, check out

In ancient times, they knew how to cook porridge from an ax. Then they forgot how to not only cook it, but also eat it. And therefore, in the half-starved 90s, when food was on the cards, Druzhba processed cheese often came to the rescue. The crown of achievements of domestic cheese making regularly lay on half-empty store shelves. And standing in line at the vegetable store, you could buy potatoes, carrots and onions. It was from this simple set of products that this wonderful unforgettable cheese soup was cooked. This soup is one of the few ways to cook "out of nothing" a dish that can be served as a gourmet. My ex-mother-in-law called this soup "yellow". Sautéed carrots gave the soup an elegant color. Let's shake the old days and remember how to make cheese soup from processed cheese.

Ingredients:

• 2 large potatoes,
• 1 onion
• 1 carrot
• 150 g processed cheese,
• 50 g butter,
• salt,
• pepper.

How to make cream cheese soup

We clean the potatoes and cut into strips or cubes. We chop the onion finely. Three carrots on a coarse grater. In butter, fry the onion first until transparent, then add the carrots and sauté until soft.

You can also lightly fry the potatoes before putting them in the soup.

While the vegetables are cooking, we dilute the melted cheese with a little hot water. This is necessary so that the cheese is completely dissolved and there are no lumps left in the soup. However, if the cheese is chopped into medium-sized pieces, then it will perfectly disperse in boiling water right in a saucepan with soup.

Meanwhile, water is already boiling on the stove in a saucepan. We spread the fried onions, carrots and potatoes and cook until the last full. Don't add the cheese right away, as it will slow down the cooking of the potatoes. As soon as the potatoes are ready (and this is literally 5-7 minutes), put the melted cheese in a saucepan and, stirring, wait until it is completely dissolved. If the cheese is not salty enough and spicy enough, then salt and pepper the soup to taste. Here we have such a handsome yellow man. And the taste is so easy to overeat. As you have already seen from the description, there is nothing easier than making cheese soup. A recipe with a photo will simplify your task even more. We would like to wish you culinary success. And Bon Appetit!

Garnish the soup with a sprig of fresh parsley and serve.

How to cook cheese soup in other ways

Frozen vegetables go very well with this soup. For example, green peas, cauliflower or broccoli. They are also best added to the soup before dressing with processed cheese. If you want to add mushrooms to the soup, then put them to boil first, while the onions and carrots are fried.

If you want to turn this soup into puree soup, then it is enough to “punch” the finished dish with a blender for a couple of minutes. But I advise you to make mashed soup from a thick soup when there are more vegetables in it and less liquid. Otherwise, the cream soup will seem watery. However, the processed cheese itself gives the soup a soft creamy texture.

This soup, cooked in chicken broth, tastes good. In this case, you first need to boil the chicken fillet (a couple is enough for a liter of soup). And then, taking out the fillet, cook the soup in the way you already know. Finely chop the chicken and add to the soup at the end of cooking.

It is very good to sprinkle this soup with crackers when serving. You can dry small cubes of white bread in the same pan where vegetables were cooked.

And one more thing, perhaps the most important. Try not to save on cheese, because the taste of this soup is 99 percent dependent on which cheese you choose.

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

Many housewives believe that their great-grandmothers prepared processed cheese soup, but in fact, the biography of this simple soup is not as long as the history of Russian cabbage soup, Uzbek shurpa or French bouillabaisse.

The favorite first course of bachelors and students not so long ago turned only 100 years old. And although culinary historians claim that French chefs have been cooking excellent cheese soup since time immemorial, the recipe with melted cheese was invented by the Swiss only at the beginning of the 20th century, that is, shortly after they invented this very cheese.

In order for the soup to have a creamy texture and a pronounced cheesy taste, put processed cheeses in it at the rate of 100-120 g per liter of broth.

To make the cheese dissolve quickly and without residue in the soup, before laying it in the broth, cut it into small cubes or mash with a fork. It is undesirable to use a grater for this, since a fair amount of rather viscous cheese will stick to its surface and will not fall into the pan.