Soups with melted cheese. Cheese soup with chicken and melted cheese

It is not uncommon for a family to get bored of the usual food. This raises the question of how to prepare the original first course. If household members are big fans of cheese, they will like soup from a dairy product in its various variations. Consider the most popular recipes.

Cheese soup in a slow cooker with pork

• carrots - 2 pcs.
• filtered water - 1.7 l.
• smoked pork ribs - 400 gr.
• processed cheese - 250 gr.
• onion - 1 pc.
• potatoes - 5 pcs.
• table salt - to taste
• allspice - to taste

1. Place the pork ribs, cut along the bone, into the preheated multi-bowl. Add peeled and chopped carrots to the meat.
2. Then rinse and dice the potatoes, chop the onion, mix with salt and pepper, send to the multi-bowl.
3. Take processed cheese, divide it into small parts, place with the rest of the vegetables. Wait until the product is completely melted.
4. Pour filtered water into the slow cooker to all the ingredients. Mix the composition.
5. Set the Soup program on the household appliance, close the lid tightly, simmer for about 1 hour.

Cheese soup with seafood

• processed cheese - 300 gr.
• potatoes - 250 gr.
• onion - 1 pc.
• olive oil - 25 ml.
• carrots - 1 pc.
• filtered water - 2 l.
• salt - to taste
• shrimp - 600 gr.
• greens - 30 gr.
• spices to taste - to taste

1. The first step is to prepare the vegetables. Clean them up and chop them up. Heat purified water in an enamel pan. Add spices and salt to taste.
2. Set the burner to medium power. Send potatoes to hot water. Saute carrots and onions in olive oil.
3. Then send the cooked vegetables to the pot with the potatoes. Take frozen seafood, pour over with boiling water.
4. Let the excess liquid on the shrimp drain with a colander. Then remove the shell and legs, leaving only the meat. Divide the fillet into parts convenient for you.
5. Chop the processed cheese into small shapes, send it to a saucepan, set a small fire. When milk product takes liquid form, pour it into the pan.
6. Send the shrimp to total mass, simmer over medium heat for about 7 minutes. Then add chopped greens, turn off the burner. Let the dish brew for about 15-20 minutes.

• garlic - 7 teeth
• onion - 1 pc.
• olive oil - 60 ml.
• ready-made broth - 1.7 l.
• potatoes - 200 gr.
• cauliflower- 900 gr.
• butter - 65 gr.
• table salt - to taste
• milk - 180 ml.
• hard cheese - 150 gr.
• croutons - in fact
• allspice - to taste

1. Chop the peeled potatoes, onion and garlic. Add butter and olive oil to a thick bottomed saucepan. Turn on the burner on medium heat until the food is homogeneous.
2. Then add onions, potatoes and garlic to the oils. Fry vegetables until golden brown. Cut the cauliflower, add to the total mass.
3. Add hot broth to vegetables. Simmer over medium heat, reduce power if necessary. Check the soup based on the readiness of cabbage and potatoes.
4. At the end of the procedure, pour milk into the pan. Pour in the grated cheese. Remove the heat-resistant container from the heat, mix the ingredients.
5. Dip the blender into the pan, bring the mass to a creamy state. Serve the dish to the table, adding crackers to your taste.

Cheese soup with beef

• processed cheese - 150 gr.
• cauliflower - 500 gr.
• beef - 400 gr.
• parsley - 30 gr.
• butter - 40 gr.
• salt - to taste
• filtered water - 2.8 l.
• potatoes - 150 gr.
• allspice - to taste
• carrots - 70 gr.
• onion - 1 pc.

1. Pour purified water into an enameled container, add washed chopped meat and chopped onion to it. Wait until the product is completely cooked (about 90 minutes).
2. After the specified time, strain the broth with a colander, get rid of the onion. Then prepare the cauliflower, divide it into small pieces in a way convenient for you.
3. Place the butter in a frying pan, melt it and fry the cabbage until golden brown. Grate the carrots on a coarse grater. Chop the peeled potatoes.
4. Put the broth on the fire, wait until the first bubbles appear. Pour the prepared vegetables, cook for about 25 minutes without meat.
5. After the specified time, add the dairy product, chopped greens to the broth. Wait for the cheese to melt, then add the meat. Add salt and pepper and stir in the soup. Simmer over low heat for 3-4 minutes.

• bell pepper (red) - 1 pc.
• onion - 1 pc.
• olive oil - 30 ml.
• chicken thigh - 1 pc.
• salt - to taste
• processed cheese - 150 gr.
• purified water - 2.5 liters.
• spices - to taste

1. Place the washed chicken in an enamel container, fill with water. Send to the burner, cook the broth, removing the resulting foam.
2. Send the chopped onion and bell pepper to the pan with olive oil achieve a golden hue. When the chicken is cooked, remove it from the pot.
3. The broth remains on the stove, add the fried vegetables, spices and salt to it to taste. Cut the meat into portions, send back to the pan. Add grated cheese to the broth, simmer the dish over low heat for about 7 minutes.

Cheese soup with salmon in a slow cooker

• processed cheese - 130 gr.
• salmon fillet - 320 gr.
• salt - to taste
• drinking water - 1.7 l.
• allspice - to taste
• olive oil - 50 ml.
• potatoes - 300 gr.
• onion - 1 pc.
• greens - to taste
• carrots - 1 pc.

1. Rinse and clean the vegetables, chop them in the usual way for you. Place the onions and carrots in a slow cooker, pour in the oil. Set the "Frying" mode to achieve a golden color of the products.
2. Upon completion of the manipulation, switch to the "Extinguishing" mode, pour in water, add chopped cheese. Simmer the composition with the lid closed until the dairy product is melted.
3. Chop the fish fillet and greens into small pieces, send the ingredients to the multi-bowl, add spices. Stir, simmer the dish for about 12 minutes.

• smoked sausage - 270 gr.
• creamy processed cheese - 300 gr.
• potatoes - 650 gr.
• filtered water - 3.2 l.
• table salt - to taste
• garlic - 6 teeth
• ground pepper - to taste
• onion - 1 pc.
• steamed rice - 120 gr.
• olive oil - 30 ml.
• carrots - 1 pc.
• greens - to taste

1. Wash and clean vegetables. Finely chop the garlic, onion and herbs. Cut the potatoes into slices, grate the carrots on a coarse grater.
2. Put a thick-bottomed frying pan on the fire, pour in the oil, heat it up. Pour carrots, herbs, onions, pepper. Bring the vegetables to a golden color.
3. Send an enamel container with water to the burner, salt the liquid, wait until the first bubbles appear. Then add potatoes. Reduce the burner to medium power.
4. Add rice, remove the resulting plaque. Chop the sausage in a way convenient for you. Send to the pan. Bring the composition to readiness of potatoes and rice.
5. After that, pour in the frying, simmer the composition for another 4 minutes. Add cream cheese, mix the contents of the pan.
6. Wait for the cream to melt. Turn off the burner, let the dish brew for 10 minutes with the lid closed.

Sausage cheese soup

• spaghetti - 120 gr.
• sausage cheese - 170 gr.
• purified water - 2.3 l.
• onion - 1 pc.
• rock salt - to taste
• carrots - 1 pc.
• greens - to taste
• sunflower oil - 55 ml.
• allspice - to taste
• potatoes - 200 gr.

1. Grind the greens, grate the cheese on a grater. Peel potatoes and cut into cubes. Send it to the pan, fill it with filtered water.
2. Place a heat-resistant container on the fire, let it boil. Pre-fry chopped carrots and onions in oil in a pan until golden brown.
3. After frying, add vegetables, spices and salt to a common pan. Simmer the broth over low heat for 6 minutes.
4. Then add grated cheese and herbs to the soup, mix. Wait another 10 minutes. Turn off the burner, let the dish brew for 15 minutes.

• premium flour - 60 gr.
• ready-made broth - 400 ml.
• champignons - 230 gr.
• onion - 1 pc.
• cream cheese - 120 gr.
• spices, salt - to taste
• sour cream - 90 gr.
• butter - 45 gr.

1. Wash and dry the mushrooms, then chop. Send to the pan with butter and chopped onions. Fry the ingredients until golden brown.
2. Then add flour, achieve a bronze tint. After the manipulation, add sour cream and cheese to the pan. Wait for bubbles to appear.
3. Boil the broth in an enameled container, pour the resulting composition into it in a frying pan. Stir the mixture, wait until the first bubbles appear.
4. Add spices to taste, add herbs. Turn off the burner, stir the dish, let it brew for 20 minutes.

Cheese soup with salmon in a slow cooker

• processed cheese - 300 gr.
• salmon fillet - 370 gr.
• onion - 1 pc.
• potatoes - 150 gr.
• olive oil - 55 ml.
• filtered water - 2.2 l.
• salt, spices - to taste
• carrots - 1 pc.

1. Chop onions and carrots, send to a multi-bowl with olive oil. Fry until golden brown, add water. Simmer for about 4 minutes.
2. Cut the fish fillet into small pieces. Peel potatoes and cut into wedges. Add these ingredients to the slow cooker. Set the "Extinguishing" mode, simmer the dish for about 25 minutes.
3. After the specified time, add the cheese, mix the ingredients. Wait another 15-20 minutes, add salt and spices to taste. Let the soup stand.

Cheese soup with wine

• meat broth - 1.2 l.
• butter - 45 gr.
• wheat flour - 40 gr.
• hard cheese - 750 gr.
• ground nutmeg- taste
• parsley - 65 gr.
• fat sour cream - 80 gr.
• dry white wine - 140 ml.
• chicken egg - 2 pcs.
• garlic - 6 teeth
• salt - to taste
• allspice - to taste

1. Place the butter in a thick bottomed saucepan and melt it. Pour in the flour, stirring constantly, slowly pour in the warm broth. Then add wine.
2. Add chopped garlic and spices. Stir the ingredients, wait for the mixture to boil. Then put in the grated cheese. When the dairy product is melted, remove the pan from the heat.
3. Mix sour cream and herbs in a separate container egg yolks. Pour the resulting mass into the soup. Stir, let it brew. Serve with cheese cubes.

It is easy to cook cheese soup and diversify the usual first courses. Consider the most popular recipes with pork, salmon, chicken, wine, shrimp, mushrooms, sausage, smoked cheese. Please note that some dishes are prepared in a slow cooker.

Video: cheese soup recipe

Cream cheese soup will help out in any situation: when there is no time to prepare complex first courses, when there is no meat for broth in the refrigerator, or in the country, when you want a tasty but unpretentious first course. Soups with processed cheese have a delicate creamy texture, which is achieved by dissolving in hot water melted cheeses. The dish will become even more tender if you pour a little milk, cream or butter into the soup. The density and consistency of the dish depends on the amount of processed cheese used to prepare the dish. If someone likes the soup thicker, respectively, you need to put more cheese and vice versa. The consistency also depends on the dressing or on the so-called filler: you can put the required amount of potatoes, add onions (which are usually sautéed beforehand), carrots, pumpkin, mushrooms, ham, chicken, sausage and any other products to taste.

Soup with melted cheese and seafood (for example, with mussels, shrimp or salmon) turns out to be very tasty and refined. In addition to the standard potatoes and onions, many other vegetables are added to dishes: broccoli, cauliflower, celery, corn, etc. To make the soup more satisfying and nutritious, you can add any pasta or cereal. However, it is better to take pasta for this. durum varieties. By the way, processed cheeses themselves can be not ordinary creamy, but also with any taste: mushroom, bacon, with ham, herbs or garlic. The only thing to consider is that ordinary processed cheese dissolves for a long time and poorly, so stock up, if possible, with special processed cheeses for soup. You can find products in any hypermarket. Such curds also come in different flavors: mushroom, onion, bacon, garlic, salmon, etc. You can serve cream cheese soup with finely chopped greens and hot rye or wheat bread croutons.

Cream cheese soup - preparing food and dishes

From the dishes you will need a saucepan, a frying pan (if you need to sauté vegetables), a grater, a knife and a cutting board. Soup is usually served in deep bowls or bowls.

While the water is boiling, you can prepare vegetables and other products: chop potatoes and onions, if necessary, sauté onions with carrots, chop and fry mushrooms. It is better to cut processed cheese into several parts - this way they will quickly dissolve in the soup until smooth.

Cream Cheese Soup Recipes:

Recipe 1: Cream Cheese Soup

This simple budget soup with processed cheese is made from the most common ingredients, but despite this, it turns out to be very tasty, satisfying and tender. This dish is also called "Student soup". Soup can be cooked in the country or at home when there is no time to prepare complex first courses.

Required Ingredients:

• 1 carrot and onion;
• Garlic - 1 clove;
• Vegetable oil - 30 ml;
• Potatoes - 2 pcs.;
• Any pasta - 100 g;
• Processed cheese (you can with some taste) - 2 pcs.;
• Salt and pepper - to taste.

Cooking method:

We take a small saucepan and pour about a liter of water, put on fire and bring to a boil. Finely chop the onion, chop the garlic, grate the carrots. We spread the vegetables in a pan with vegetable oil and sauté over low heat. Peel potatoes and cut into small sticks. Pour the potatoes into boiling water, followed by the passivation and pasta. Salt and pepper the soup, cook until the potatoes are ready. We cut the curds into several pieces and throw them into the soup. Cook the soup for another 5 minutes until the curds are completely dissolved, stirring occasionally.

Recipe 2: Soup with Cream Cheese and Bacon

Very simple but at the same time tasty soup with melted cheese, which will appeal to all family members without exception.

Required Ingredients:

• 2-3 processed cheese;
• 1 liter of water;
• Pumpkin - 320-350 g;
• Potatoes - 2 pcs.;
• Butter - 2 tbsp. l.;
• Onion - 1 head;
• Bacon - 150 g;
• Fresh greens.

Cooking method:

Boil water in a small saucepan (if desired, you can add a bouillon cube). We put processed cheese in boiling water. Peel the potatoes, cut into small cubes and add to the broth. Cut the pulp of the pumpkin and also put it in the soup. In a frying pan with butter, fry finely chopped onion until golden brown, then spread the bacon to the onion. We check the readiness of potatoes and pumpkins, if they are cooked - pour the soup into a blender and beat until smooth (you can take an immersion blender and puree the soup right in the saucepan). Grind parsley and dill and add to the soup with melted cheese along with fried onions and bacon. This dish goes well with hot rye croutons.

Recipe 3: Soup with Cream Cheese and Mixed Vegetables

This first dish is a real delicacy and, at the same time, very healthy. The creamy milk-and-cheese mixture adds a creamy base, while the vegetable mixture, celery and potatoes make the soup hearty and nutritious. Such soup with melted cheese can be safely given even to children.

Required Ingredients:

• Water - 2.5 cups;
• Melted - 400 g;
• Milk - 2.5 cups;
• Butter - 2 tbsp. l.;
• 2-3 stalks of celery;
• 1 head of onion;
• 2 potatoes;
• Frozen vegetable mix (spring, Mexican, etc.) - 1 pack (500 g);
• Bouillon cubes - 3-4 pcs.

Cooking method:

First, prepare the products: wash the celery, cut off the hard parts and chop, finely chop the onion, and peel the potatoes and cut into small cubes. We cut the processed cheese into several parts so that they dissolve faster in hot water. Pour water into the pan, boil, add bouillon cubes and lay the potatoes. Cook until soft, then put the onion and celery in the pan, after 7-8 minutes add the vegetable mixture. As soon as all the vegetables are cooked, add cheese, milk and butter to the pan. Mix everything thoroughly and cook until the cheese is completely melted. This should be done in hot water, but not in boiling water. Delicate creamy soup with melted cheese is ready!

Recipe 4: Soup with Cream Cheese and Ham

Incredibly tasty, fragrant and at the same time delicate creamy soup. The dish is prepared quite simply from the most ordinary products. The basis is processed cheese and milk, and the filler is potatoes, onions and ham.

Required Ingredients:

• Potato - 12 pcs.;
• Processed cheese - 1 kg;
• 2 heads of onions;
• Half a kilo of ham;
• Salt and pepper - to taste;
• Flour - 3.5 tbsp. l.;
• Milk - 1 glass.

Cooking method:

Wash potatoes, peel and cut into small cubes. Peel the onion and chop finely. We cut the ham into small sticks, cut the curds in half. Put the ham, potatoes and onions in a saucepan, fill with water and put on fire. Cook until potatoes are ready. We take out of the soup by eye about a glass of potatoes and knead in a bowl with a crush. Mix potatoes with flour and 1 tablespoon soup liquid until smooth. Pour the mixture back into the soup. Now put the cheese into the soup and cook over low heat, stirring constantly. As soon as the cheese is completely dissolved, pour the milk, add salt and pepper to taste and mix everything thoroughly.

Recipe 5: Soup with Cream Cheese and Mushrooms

Try to cook this tender fragrant soup with melted cheese and mushrooms. In addition to cheese and champignons, the dish also includes potatoes and onions, and bouillon cubes make the dish rich and tastier.

Required Ingredients:

• Potatoes - 4 pcs.;
• Onion - 1 head;
• Bouillon cubes - 2 pcs.;
• Mushrooms (champignons) - 250 g;
• 2 processed cheese;
• Vegetable oil - 2 tbsp. l.

Cooking method:

Pour water into a saucepan and bring to a boil. Add bouillon cubes and chopped potatoes. Finely chop the onion and fry in vegetable oil for 5 minutes, then put the chopped mushrooms into the pan. Saute mushrooms and onions for a few minutes. Then put the onion-mushroom mixture into the broth. We cut the cheese into cubes and put it in a saucepan. Let the soup simmer for another 5 minutes until the cheese is completely melted. Serve the dish in deep plates or bowls and sprinkle with hot small croutons.

Soup with melted cheese can be cooked not only on water, but also on any meat broth: chicken, beef or pork. If there is no meat, throw a couple of bouillon cubes (beef, chicken or mushroom) into boiling water - this will make the soup even more aromatic and tastier. If you let the soup brew for 15-20 minutes, it will thicken a little and reach the desired consistency. If you add greens to a common pot, and not to portioned plates, be sure to boil the soup for a few more minutes, otherwise it may turn sour the next day. Mushroom or onion frying is best done not in vegetable oil, but in butter - this will make the soup with melted cheese even more tender. If you are preparing a dish in real chicken broth, do not forget to take out the finished meat and separate it from the bones, otherwise the device may break when beating the mixture with a blender. Ready and cut into pieces of meat is better to put in portions on plates. The most delicious soup is made from homemade chicken, and not from broiler chicken. You can throw a few parsley or celery roots into the broth for cream cheese soup, but then take them out - the food will turn out to be very fragrant and rich. When preparing vegetable roast for soup, you can enrich it not only with ordinary pepper or salt, but also with a mixture of seasonings (for example, suneli hops).

Chicken breast fillet - 250 g
Potato - 250 g
Processed cheese - 200 g
Onion - 100 g
Carrots - 100 g
Rice - 50 g
Greens (dill, parsley) - 5 g
Salt - 20 g
Bay leaf - 1 pc.
Water

How to cook a delicious soup with melted cheese and chicken, a step-by-step recipe with a photo:

1. Cook the chicken breast fillet until cooked (you can cut the meat into several pieces, so it will cook faster).
We take out the cooked meat from the broth, cool.
How to cook:
We lower the meat into a saucepan filled with 1.5 liters cold water. Salt (a tablespoon without a slide), add bay leaf. Bring to a boil. We remove the foam and scale. Reduce heat to medium, cook for about 15 minutes.

While chicken is cooking:

2. Peel the onion. We cut the onion finely.

3. Peel the carrots. Three carrots on a fine grater.

4. The chicken meat was cooked, they took it out to cool.
We remove the foam from the broth with a strainer (or filter the broth). Optional.

5. Rice is washed (from dust and rice flour). We lower it into a boiling broth, cook, stirring occasionally, for about 10 minutes over medium heat.

While rice is cooking:

6. Peel the potatoes. Three (or cut) potatoes in medium strips (or cubes).

7. Thoroughly wash the potatoes (from starch).

8. Drain the water from the potatoes. Dip the potatoes into the broth.

9. Cut the cooled chicken breast into small pieces.

10. Dip the onion into the broth.

11. Dip the carrots into the broth. Cook until the potatoes and onions are tender, about 7-10 minutes over medium heat (so that the soup simmers a little).

12. Dip the pieces of chicken breast into the broth.

13. Dip the processed cheese into the broth in small portions and immediately stir thoroughly (so that the cheese disperses). Bring to a boil and immediately remove from the stove.

14. Serve the soup hot, decorate to taste with herbs. Enjoy your meal!

Note: Use good processed cheese for soup, not curds.
In this recipe, I used creamy cheese, but there are others, try it (melted cheese with mushrooms, with ham).
If your soup is too thick, add some boiled water.

If you want to add some charm to your everyday first course, make cream cheese soup. Believe me, it turns out very tasty and unusual. And it's very easy to prepare.

Ingredients:

for 3-4 liters of water

Meat for broth (chicken, pork or beef bone set) - 700-800 grams

Processed cheese -3 pieces

Potatoes - 4 pieces of medium size

Carrots - 1 piece of medium size

Onion - 1-2 heads

Oil (butter + vegetable) - for frying

Spices: salt, ground black pepper, paprika, herbs (fresh or dried).

How to make Cream Cheese Soup

1. Boil the meat for the broth in salted water.

2. Strain the broth for cheese soup. We put on fire.

3. Peel the potatoes, cut into cubes. Add to boiled broth. Bring to a boil, reduce heat to low.

4. Processed cheese or cheese in a jar, you need to dissolve in 1 liter of hot broth. Processed cheeses, designed specifically for making cheese soup (the inscription on the package), dissolve easily. It is enough to crush them with a fork. Ordinary processed cheeses can be pre-grated on a fine grater.

5. We clean the onions and carrots. We grind. We pass, that is, fry in oil (butter + vegetable) until the vegetables become soft and a slight “blush” appears. You do not need to fry vegetables, since they must give all their juice to the cheese soup. Add to soup.

Cream cheese soup recipes

What could be better than this tasty and hearty soup filled with aromas? Especially if it is prepared with love, and it is even better if it consists of simple ingredients. Each housewife will pamper her family with pleasure and cook soup with melted cheese, because this is something new, and can compete with the usual mother's or grandmother's first courses. We will not rant for a long time and will offer the hostess a few recipes, the main and most delicious recipes for the first course of processed cheese and additional, affordable, everyday products.

Soup with melted cheese and chicken

Let's say right away that toasts of their white bread and toast are ideal for this dish. Let's start cooking cream cheese soup with the preparation of products.

• Melted cheese - 200 grams.
• Chicken fillet- 400 grams.
• Chicken drumsticks - 2 pieces.
• Carrot - 1 piece, large.
• Dill greens - half a bunch.
• Basil greens - half a bunch.
• Butter - 3 large spoons.
• Onion - 1 piece, large.
• Potato - 3 pieces.
• Oregano, coriander, rosemary, white and black pepper, salt.

Let's make chicken drumstick broth - cook for about an hour, with the addition of pepper, salt and bay leaf. In the meantime, we will clean the vegetables, cut them. Onions - in small cubes, carrots - in thin circles, potatoes - in small squares, about 2 by 2 centimeters. Wash the chicken well under running water, cut into small cubes.

We put a ladle on the fire, it is very convenient to pass through in such an object that everyone has in the kitchen. We heat the butter in it, throw the seasonings, fry them a little, and when the rich smell of seasonings comes out, it will fry and pass the onion over medium heat. After a few minutes, add the carrots - dressing in our cream cheese soup is almost ready.

We throw potatoes, chicken, chopped dill into the broth, and after half an hour - dressing from onions and carrots. Cheeses, 30 minutes before the soup is ready, grate, dip into the broth, stirring constantly so that they dissolve well. Cover with a lid, make a small fire, salt, add spices. When the chicken is ready, the curds are dissolved, our cream cheese soup is ready. When serving, chop the basil and sprinkle on top of the dish.

Soup with melted cheese and mushrooms

• Melted cheese - 250 grams. You can take any, but it is here that "Amber" is used, it is more liquid and can be melted well.
• Mushrooms - champignons - 400-500 grams.
• Garlic - 5 teeth (head, in general).
• Bulb - 1 piece, large.
• Olive oil or butter - 3 tablespoons. Do not take sunflower, it gives a characteristic taste of seeds and our soup with melted cheese and mushrooms will no longer be so light and fragrant.
• Carrots - 1 piece.
• Greens - a few sprigs of parsley, for serving (already in plates).
• Seasonings and spices - salt, a mixture of peppers, you can add thyme and dried spring greens.

Put the water on the fire, we need a broth, but you can also boil it on water, in cubes, make vegetable or chicken broth, in general, it should be light. And you can add a little salt to the water, a mixture of peppers "peas", bay leaf and that's it. As you please.

In the meantime, clean and wash the mushrooms and vegetables. We chop the onion into cubes, pass the carrots through a grater, cut the mushrooms not very finely, as they decrease during the cooking process, and the soup we prepared with melted cheese and mushrooms should be saturated with the taste of champignons. We also clean the potatoes and dip them into the broth when it is ready (after 30 minutes, approximately).

We heat the butter, pass the garlic through the press and fry it a little, add the onions, carrots, saute for 20 minutes. Add mushrooms to the mixture and simmer the mixture over low heat until cooked. Dip in the broth to the potatoes, hold under the lid for 15 minutes, then add the cheese, stir and put the seasonings. The cheese is melted, vegetables, mushrooms are ready, enough salt and spices - so the soup with melted cheese and mushrooms is completely ready. The dish should be infused for at least half an hour, or better, let it cool in a saucepan until there is a sufficient temperature to get enough of it.

Soup with melted cheese and sausage

If you have processed cheese and sausage in the refrigerator, a few onions, and you have got good seasonings, you can start preparing a wonderful first course, such as soup with processed cheese and sausage.

• Bulb - 2 pieces, medium size.
• Processed cheese, soft - 300 grams.
• Sausage (which is, use this, but if you go specifically for sausage for this soup, take raw smoked) - 300 grams.
• Sunflower oil - for frying.
• Potatoes - 2 pieces, medium size.
• Seasonings and salt.

First of all, we put a pan and make a broth from a cube, chicken, bay leaf, pepper and salt. Peel the onion, cut into thin quarters, peel the potatoes too and cut into small cubes. Sausage - thin bars.

We throw the potatoes to boil after 20 minutes, after we put the broth on the soup with melted cheese. And we will fry the onion and sausage separately in oil until golden brown. When the dressing is ready, add it to the soup, salt and throw in your favorite seasonings, you can advise dried onion and dill, French herbs, they are with garlic, very tasty. Stir and cover with a lid for 10 minutes. Now add the cheese, mix well until it dissolves. Cook for about 20 minutes, you can sweat over low heat for half an hour. When serving, you can chop finely greens, your favorite.

Soup with melted cheese in a slow cooker

A slow cooker is a convenient thing that allows you to relax a little and not stand at the stove for days, preparing everyone's favorite sweets. There are many recipes for her, in particular, a delicious soup with melted cheese comes out well. We will need:

• Potatoes - 2 pieces.
• Carrots - 1 piece.
• Onions - 2 pieces.
• Sausage (good raw smoked sausage, dry and spicy is best) - 300 grams.
• Processed cheese - 4 pieces.
• Dill greens - half a bunch.
• Salt and spices pepper.

All ingredients need to be finely diced: sausage, onion, potatoes and carrots. And the greens - chop finely, finely. Pass the cheese through a meat grinder, or you can grate it on a coarse grater. All products for cream cheese soup are ready. We put onions, carrots, greens and sausage in a slow cooker, in general, everything except processed cheese. It is necessary to pour water or broth, add spices and seasonings to taste. Cook: mode - "soup", time - 50 minutes.

After half an hour, dip the cheese into the dish, stir, leave for the remaining time. And then you still need to wait until the soup is infused, about half an hour (for sure - set the “heating” mode for 15-20 minutes).

Cheese cream soup

Let's prepare a simple, but interesting, as an alternative to other first courses, cream cheese soup, namely cream cheese soup with vegetables. A minimum of calories, an explosion of taste, a pleasant texture and a great aroma.

• Carrot - 1 piece.
• Cauliflower - 1 small head.
• Zucchini - half a piece.
• Onions - 2 pieces.
• Potatoes - 3 pieces, not large.
• Processed cheese - 300 grams of soft processed cheese.
• Basil greens - half a bunch.
• Butter - 4 tablespoons.
• Spices, salt and seasonings.

It is necessary to prepare the vegetables, we will cut everything very finely so that it is easier to turn the soup with melted cheese into a smooth puree. And so, we will saute the onion in warmed butter, after 5 minutes add carrots and finely chopped potatoes. When the vegetables are already soft, add chopped cauliflower and zucchini. Cover with a lid, add a little water, simmer over low heat for about 25 minutes. You need to try the vegetables for readiness with a knife, when they are almost cooked, turn the mass into a puree with a blender.

We put vegetable puree on a small fire, and in the meantime, melt the melted cheese in a water bath, add it to the vegetables, mix well, you can add a few tablespoons of water to dissolve the cheese. Cook the soup with melted cheese for another 15 minutes, then use the blender again and make a creamy soup. Serve with greens, finely chopped.

Soup with melted cheese and meatballs

Satisfying, good and very tasty dish- soup with melted cheese and meatballs. This is a great idea for lunch, the soup is good for children, very tasty, so they gobble it up on both cheeks. Let's prepare good ingredients, you need soft processed cheeses, it's better to take "Amber" or something like that. And meatballs are best made from ground turkey or chicken.

• Processed cheese, soft - 350 grams.
• Potato - 2 pieces.
• Pepper red, Bulgarian, sweet and juicy - 1 piece, take a large one.
• White onion, sweet - 1 piece, large - in soup, 1 piece (you can take onion) 0 for meatballs.
• Dill greens - half a bunch.
• Butter - 4 tablespoons.
• Chicken fillet - 500 grams.
• black pepper, salt, oregano, dried herbs dill, dried garlic, coriander.

First of all, we make meatballs. You need to pass the meat through a meat grinder or blender, you need to do the same with onions (1 onion). Add ground onion, black pepper, dried garlic, oregano and dill to the minced meat - chop finely. Mix everything and form small round balls. With such meatballs, our cream cheese soup will be very satisfying, both for kids and for an adult, hungry man who came to his cozy home for half an hour for lunch.

And so, now into strips, small, cut potatoes and bell peppers. Cut the white sweet onion into small cubes. In a saucepan, we pass the onion over low heat and butter, add all the seasonings and spices. Pour water into the onion, add potatoes, salt, mix and cook for 15 minutes, add meatballs, cook for another 20 minutes.

Next, we throw in the bell pepper, mix, put the melted soft cheese, preheat it fashionably, or leave it on the table for an hour or two so that it is at room temperature. Stir and wait for the cheese to dissolve. The soup needs to be infused for about an hour, but do not let it boil too much, so that when it cools down, it does not become covered with a skin, such as on boiled milk.

When serving, you can sprinkle with parmesan, herbs, cook white croutons, throw in soup. Some people like cheese soup seasoned with sour cream. In general, you can eat it as you like, the main thing is to cook it with love.

Cheese soup with melted cheese - a delicious and quick to prepare first course. Processed cheese is an amazing product and at the same time versatile. The origin of this cheese is associated famous story. In Switzerland, not long before the First World War, so much cheese was produced that there was nowhere to put it.

And to keep the cheese from spoiling, some of it was melted. The Swiss liked the cheese, and already it began to be used everywhere. With processed cheese, the hostesses diversified the daily family menu.

Recipe Information

• Cooking method: on the stove
• Servings:4
• 45 min

Soups are now prepared with the addition of a variety of products: mushrooms, all kinds of meat, sausage, cabbage, potatoes and even tomatoes. The use of such an unusual ingredient gives the soup a piquant taste. Write down, rather, the most simple and delicious recipes cream cheese soup! They should always be at hand.

The easiest cheese soup recipe

Ingredients:

1 processed cheese;
1 small carrot;
1 small onion;
3 medium potatoes;
salt;
2 tbsp vegetable refined or butter;
1 tbsp mushroom or vegetable seasoning (or 2 bouillon cubes) for soup;
0.5 cups small pasta(vermicelli or noodles);
greens.

Cooking:
Put a pot with two liters of water on the fire. While the water is boiling, sauté finely chopped onions and grated carrots in oil. Cut potatoes into strips. We put the whole cheese in boiling water, stirring, let it melt. Reduce heat and add potatoes.

After boiling the soup for 5 minutes, put in it onions with carrots and vermicelli. Stir the soup thoroughly and add seasonings with salt. We bring the dish to readiness. Pour the finished soup with processed cheese into plates, sprinkle each with finely chopped parsley and dill.

Cream cheese soup with sausage

Ingredients:
small crackers - for serving;
processed cheese - two pieces;
smoked sausages - 160 g;
filtered water - 1.2 liters;
medium-sized potatoes - 3 pcs.;
fine or medium salt (at your discretion);
large carrots - 1 root;
fresh spicy greens (at your discretion);
vegetable oil (for frying);
garlic peeled - three cloves;
onion - two heads.

Cooking:
To start cooking spicy cheese soup with smoked sausages, you need to carefully prepare all the foods indicated in the recipe.

Peel and then chop all the vegetables. Fry the vegetables for a few seconds in deodorized vegetable oil in a saucepan. Add chopped smoked sausages to them. Mix all the above ingredients and continue cooking for another ten minutes, after which salt everything to taste.

In the required amount, pour water into the pan, add the potatoes cut into slices. Cook soup with chopped vegetables and smoked sausages until the potatoes are tender, which can take about fifteen minutes.
On a grater with larger holes, you need to grate the processed cheese, pour it into the soup, then stir until the cheese mass is completely dissolved.

After the cheese has completely dissolved, turn off the heat, and after that, you can add freshly chopped greens to the hot soup and serve with crackers.

Cream cheese soup with chicken

Here's what you'll need:
250 gr. chicken fillet;
200 gr. processed cheese;
400 gr. potatoes;
100 gr. Luke;
100 gr. carrots;
2 tbsp pasta "cobweb";
200 gr. white bread;
3 cloves of garlic, vegetable oil;
salt, black ground pepper.

How to cook:
Pour the chicken fillet with water and cook until tender (about 20 minutes from the moment the water boils).
Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown. Peel potatoes, cut into cubes.

In the meantime, the broth is cooked - pull out the meat and chop finely. Put the potatoes in the broth, followed by the fried vegetables. Add chicken meat. Boil the soup until the potatoes are ready. When the potatoes are cooked in the soup, put the pasta, mix, cook for two to three minutes.

Add melted cheese, salt and pepper to taste, stir and turn off the gas. Soup with processed cheese is recommended to be served with white croutons.

Cream cheese soup recipe Druzhba

Processed cheeses in soups give them a tender, creamy taste, they are very nutritious. It is quite possible to feed the whole family with such a soup, because children especially love them. Friendship cheese soup is easy to prepare.

Ingredients:
Water - 1.5 l
Cheese friendship or wave - 200g
Potatoes - 4 pcs., if you like thick soups, then more
Onions, carrots - 1 pc.
Salt pepper.

How to make a simple cheese soup:
Throw processed cheese cut into thin slices into boiled water. Once they are melted, chop and add potatoes. Finely chop the onion, rub the carrots on a grater. Fry everything in a frying pan with oil. Then, together with salt and spices, place in the soup. Cook until potatoes are cooked. Aromas of onions and carrots will muffle the milky smell and give the cheese soup a harmonious bouquet.

And when the soup is already in the bowls, add a pinch of greens and a handful of ruddy crackers directly to them. And then you will not regret that you made friends with the old-fashioned friendship cheese! By the way, producers of friendship cheese curds still follow the recipe for preparing their product, which they are proud of.

Cream cheese soup with cauliflower

Delicate, incredibly creamy, and highly nutritious, this delicious cauliflower soup with cheese.
If you want to lighten the dish, remove the beef - the vegetable broth will sound no worse, but the calorie content will drop significantly. Processed cheese is best purchased in a bath, like butter or curd mass, but sandwich plates can also be used.

Ingredients:
cauliflower - 380 g;
beef - 140 g;
potatoes - 190 g;
butter - 35 g;
processed cheese - 270 g;
bunch of parsley;
bulb red;
salt, black pepper.

Cooking method:
Cut the beef into medium-sized pieces. Pour in water, cook for about an hour along with the onion (do not chop). The approximate amount of water is 3.5 liters, but vary according to the estimated volume of the broth.
Add potato cubes, cook the soup for a quarter of an hour.

Rinse the cabbage head, disassemble the inflorescences, chop. Fry with butter. Send to soup.
Next, add cheese there, you can first cut it to facilitate melting.
Salt. Season with pepper. Remove from heat, serve immediately, sprinkled with parsley.

Cream cheese soup with mushrooms and buckwheat

Buckwheat, mushrooms and cheese are a wonderful flavor combination that can be combined in the first course. For mushroom soup with melted cheese according to this recipe we will use ordinary champignons. This first dish is prepared in half an hour.

Ingredients:
200 grams of champignons;
one onion and carrots;
oil;
100 grams of cheese (you can take more);
half a glass of buckwheat;
2 potatoes;
salt, herbs.

Cooking:
Pour 2 liters of water into the pan, put on the stove. We clean and cut the potatoes, wash the buckwheat and put it in the pan together, salt the soup.

We chop the mushrooms and also send them to the saucepan. Cook everything together until tender, about 15 minutes.
We cut the onion, three carrots and fry in a pan in oil until golden brown. We fill the soup with fried vegetables, add grated cheese, to taste more salt, chopped greens and turn it off.

Instead of buckwheat, you can put any cereal. For example, pearl barley (then the cooking time will increase), millet or wheat groats.

How to make croutons for cheese soup
White bread cut into small cubes. Put on a baking sheet, pour over two tablespoons vegetable oil, squeeze the garlic, salt and mix everything. Brown in the oven until golden brown.

Video - recipe: Cheese soup with cheese in a slow cooker

1. 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.
2. In order for the cheese to 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.
3. When making onion and carrot soup stir-fry, add at the end bell pepper It will add extra flavor and aroma to the soup.
4. The dish will turn out tastier if you put several varieties of cheese in it at once.
5. When choosing curds for soup in the store, pay attention to their packaging. It must certainly contain GOST 31690-2013, which means that this product contains only milk fat, without adding palm oil and other surrogates.
6. It will be more convenient to add cheese to the soup if you first cut it into pieces, dissolve it in the broth, and only then add it to the soup.
7. If the recipe for cheese soup includes potatoes, then curds are supposed to be added to it after it is completely ready.
8. Best Supplement to a thick cheese soup - croutons from a white loaf or rye crackers.