Soup with melted cheese - a delicious photo recipe on how to cook it. How to make a simple cream cheese soup

Regarding the appearance of the first recipe for cheese soup, there are several versions. According to one of them, a French chef invented it by accidentally dropping a piece of cheese into the broth. Another credits the authorship to students who figured out how to improve the taste of soup boiled with water without spending a lot of money. Whoever was the cook who first cooked cheese soup with melted cheese, he clearly succeeded in the experiment. Today, this first course is cooked on water and broth, with and without meat, with sausage and seafood, with various vegetables, mushrooms. There are a huge number of recipes, as many chefs come up with their own options.

Cooking features

Soup with melted cheese has a delicate creamy taste, it turns out hearty, fragrant, easy to prepare. If desired, you can find more than economical options for its preparation. Knowing a few points will allow you to cook cheese soup without spending a lot of effort, making it especially tasty.

• Not all types of cheese melt equally well. If you managed to find cheese specially created for adding to soup on the counter of the store, take it. Suitable for regular processed cheese, which does not contain a large number vegetable fats and other dubious additives. How more natural product- the better it melts and the tastier the soup turns out with it.
• In order for the cheese to dissolve faster in the soup, it must first be crushed, cut into small pieces or grated. Grinding cheese on a grater will be easier if it is slightly frozen beforehand.
• The more cheese you put in the soup, the thicker and more satisfying it will be.
• Milk and cream will help emphasize and enhance the creamy taste of the soup.
• Onions and carrots are often fried before being put into cheese soup. If for this you use not vegetable, but butter the dish will be tastier. For cooking diet soup Avoid frying vegetables.
• When preparing cheese puree soup, before grinding the ingredients with a blender, care must be taken that there are no large pieces or bones in it.
• Fresh herbs are best added directly to the plate. If you put it in a pot, boil the soup after that for a few minutes so that it does not turn sour.
• If the cheese soup is infused for 20-30 minutes, it will acquire a richer taste and aroma.

Making cheese soup allows for culinary creativity. You can make the recipe at your discretion, using general principles and basic recipes.

Soup "Student" with melted cheese and vermicelli

• carrots - 100 g;
• onions - 100 g;
• processed cheese - 150 g;
• potatoes - 0.3 kg;
• garlic - 1 clove;
• vegetable oil - 20 ml;
• vermicelli - 100 g;
• water - 1.5 l;
• salt, pepper - to taste.

Cooking method:

• Peel the potatoes, cut into small bars.
• Scratch the carrots. Wash, grate coarsely.
• Remove the husk from the onion, cut the vegetables into thin half rings.
• Mince the garlic clove with a knife.
• Cut the cheese into small pieces of arbitrary shape.
• Put onions, carrots and garlic in a pan greased with oil. Fry them until golden brown.
• Boil water, put potatoes in it.
• After 10 minutes, add vegetable frying, after another 5 minutes - vermicelli.
• Simmer for 2-3 minutes and toss the pieces of cheese into the pan. Salt and season to taste. Cook, stirring, until the cheese has melted.

Let the soup brew a little under the lid and pour into bowls. This is the most economical and simple recipe for the first course of processed cheese. Cheese gives the usual vermicelli soup a unique taste, ennobling it.

Cheese soup with ham

• potatoes - 0.3 kg;
• processed cheese - 0.2 kg;
• onions - 50 g;
• ham or boiled sausage - 100 g;
• flour - 10 g;
• milk - 50 ml;
• water - 1 l;
• salt, pepper - to taste.

Cooking method:

• Wash and clean potatoes. Cut into medium sized cubes.
• Finely chop the peeled onion.
• Cut sausage or ham into medium-sized cubes.
• Boil water, put vegetables and sausages in it. Boil potatoes until soft.
• Remove some potatoes from the pan (about a spoon), add flour and milk to it, mash, return to the pan. Cook, stirring, 2-3 minutes.
• Finely chop or grate the cheese, dip into the pan. Simmer soup until cheese is completely melted.

The soup cooked according to this recipe has a thick consistency. Thanks to the addition of sausage, it turns out hearty. Such a dish will not cost much, a person who does not have culinary experience can make it.

Soup with melted cheese and frozen vegetables

• processed cheese - 0.4 kg;
• water - 2.5 l;
• milk - 0.5 l;
• butter - 40 g;
• frozen vegetable mixture - 0.5 kg;
• onions - 100 g;
• potatoes - 0.3 kg;
• bouillon cubes - 5 pcs.;
• celery stem (optional) - 100 g.

Cooking method:

• Peel the potatoes, cut into medium-sized cubes.
• Wash the celery, finely chop.
• Peel and cut the onion into small cubes.
• Drop bouillon cubes into boiling water.
• When they dissolve, put the onions, potatoes and celery into the broth. Boil them for 10 minutes.
• Add, without defrosting, vegetable mixture. Continue cooking for another 10 minutes.
• Cut the cheese into small pieces, dip into the soup.
• Cook it, stirring, until the cheese is completely melted.
• Pour in milk, bring to a boil.
• Put the oil, stir. Remove the saucepan from the heat. Steep the soup covered for 20 minutes.

The soup made according to this recipe has a rich aroma and a pronounced creamy taste. It is satisfying, healthy and not too high in calories.

Cream cheese soup with mushrooms

• processed cheese - 100 g;
• fresh champignons- 0.2 kg;
• carrots - 150 g;
• onions - 150 g;
• garlic - 2 cloves;
• potatoes - 0.5 kg;
• fresh parsley - 50 g;
• water - 2 l;
• Bay leaf- 2 pcs.;
• allspice - 4 pcs.;
• bitter capsicum (optional) - 5 g;
• vegetable oil - how much will go;
• salt - to taste.

Cooking method:

• Put the melted cheese in the freezer so that after it it is easier to grind on a grater.
• Clean the carrots, grate.
• Remove the skin from the onion. Cut the vegetable into small pieces.
• Finely chop the garlic and parsley with a knife.
• Wash and pat dry the mushrooms. Cut them into thin slices.
• Heat the oil in a frying pan, put the onion and carrot in it, fry until golden brown.
• Add mushrooms. Cook until liquid has evaporated from the pan.
• Boil water.
• Peel potatoes. After cutting into medium-sized cubes, lower it into a pot of boiling water.
• Boil for 15 minutes, add mushrooms with onions and carrots, spices, hot peppers. Continue cooking 5 minutes.
• Grate cheese, put in soup. Wait until the cheese is melted.
• Add garlic and herbs. Salt to taste. Simmer the soup for 2-3 minutes after it boils again.

This version of cheese soup will especially appeal to those who love mushrooms. It turns out tender and fragrant. Before introducing greens into the soup, it can be mashed with a blender, then the dish will have a pleasant creamy texture.

French cheese soup with turkey

• turkey fillet - 0.6 kg;
• processed cheese - 0.2 kg;
• potatoes - 0.5 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• butter - 50 g;
• water - 3 l;
• salt, spices, fresh herbs - to taste.

Cooking method:

• Wash the turkey fillet. Fill with water. Bring to a boil. Reduce the fire, remove the foam. Salt. Boil 25 minutes.
• Take the meat out of the pot and let it cool down.
• Peel potatoes. Cut it into small cubes, send it to the pan.
• Clean and grate the carrots.
• Onion, peeled, cut into half rings.
• Fry the onions and carrots in butter. Put the sautéed vegetables into the soup 15 minutes after adding the potatoes to it.
• Finely chop the turkey meat, put in the soup. Cook for 5 more minutes.
• Add shredded or grated cheese. Wait until it melts. Let the soup stand covered for 20 minutes.

Pouring the soup into bowls, sprinkle it with finely chopped herbs. Chicken breast soup is prepared according to the same principle.

Cheese soup with fish

• red fish fillet - 0.3 kg;
• processed cheese - 100 g;
• potatoes - 0.4 kg;
• onions - 150 g;
• carrots - 150 g;
• water - 1.5 l;
• cream - 0.2 l;
• salt, pepper - to taste.

Cooking method:

• Peel, cut potatoes into medium-sized cubes.
• Finely chop the onion, grate the carrots.
• Wash the fish fillet, blot with a napkin, divide it into small fragments with a knife.
• Cut the processed cheese into several pieces.
• Boil water, salt, put potatoes.
• After 5 minutes, add the fish.
• 10 minutes after adding the fish, add the remaining vegetables to the soup.
• After simmering for another 10 minutes, add the cheese.
• After the cheese is completely melted, pour the cream into the soup. Boil 2-3 minutes after boiling.

Before serving in the soup, it does not hurt to add a little chopped dill. Instead of red fish, you can use cod, pollock.

Cheese soup with melted cheese, according to whatever recipe it is prepared, it has a delicate creamy taste and a pleasant color. You can boil it in water or meat broth. Addendum various vegetables, mushrooms, fish and meat products allows you to significantly change the taste of the dish, make it more satisfying.

Cheese soup is a real winter food: thick, high-calorie, and also cools slowly. There are many recipes for cheese soup and each housewife prepares it in her own way. You can take any cheese for soup - processed, hard varieties, semi-soft and even moldy.

How to "saturate" such a cheese soup? Don't be picky, the simplest foods - onions, bread and potatoes - work best. What else can be added to cheese soup to make it even more delicious and satisfying? Check out our selection of the best cheese soup recipes.

Ingredients:

• Chicken breast - 1-2 pcs.
• Potato - 2-3 tubers
• Carrots - 0.5 pcs.
• Onion - 1 pc (medium).
• Processed cheese "For soup" - 2 pcs.
• Vegetable oil - 1-2 tbsp.
• Salt, ground black pepper, bay leaf, herbs.

For 3 servings.

Preparation of cheese soup from processed cheese:

Cut the chicken breast into medium-sized pieces, then put in boiling salted water (600-700 ml), cook for 10-15 minutes.

Cut the potatoes into cubes, put in a pan with the chicken.

Cut carrots into rings, onions - similarly.

Heat the oil in a frying pan, fry the onions and carrots (they should be lightly fried). Put in the soup, cook for another 10 minutes.

Throw the cheese into the finished soup, mix thoroughly until completely dissolved (it is more convenient to cut the cheese into several parts).

Sprinkle with spices, chopped herbs.

This delicious soup is a fairly common dish in Germany, and any housewife knows how to cook it. But, each of them will cook it in its own way, adding a unique touch of individuality to the dish by adding one or another ingredient,
characteristic difference.

Products:

• Onion 3 heads
• Leek - one large stem
• Garlic 2-3 cloves
• Carrots - one pc.
• parsley root
• Fresh champignons 500 g
• Minced meat 500 g
• Vegetable oil 10-15 ml.
• Melted butter for pan frying
• Cream 100 g
• Processed cream cheese 200 g
• Processed cheese with herbs 200 g
• Vegetable or meat broth 1.5 l
• White table wine 125 ml
• Ground black pepper
• parsley

Cooking:

Peel the mushrooms with a brush or knife (do not wash).
Cut into small plates and fry until golden brown in melted butter.

Carrot, onion and parsley root cut into small cubes. Finely chop the garlic with a knife.
Fry in a mixture of vegetable oil and 0.5 tbsp. spoons of melted Pink colour onion. Mix with garlic, carrots and parsley. Stirring constantly, continue to fry the vegetables over medium heat for another 5 minutes.

Put minced meat in a bowl, and fry together with vegetables for 5-10 minutes, salt.
Pour the contents with hot broth, let it boil, reduce heat and cook for 5-10 minutes. Pour the leeks cut into thin half rings and cook for another 5 minutes.

Over medium heat, add all the melted cheese to the soup, each time adding a small piece and stirring.
Lastly, add fried mushrooms to the soup, season with wine and cream.

Add salt to taste if necessary and season with black pepper. When serving, sprinkle the hot cheese soup with finely chopped parsley.

Cheese soup with shrimps

This soup is hearty and very tasty. Cheese soup with shrimp, despite the exquisite taste, is very easy to prepare. And, by the way, it is easy to prepare it from quite affordable products. The recipe for this soup can be customized by adding herbs and spices to your liking. For example, adding turmeric or saffron.
But even without additional spices, it turns out tender and tasty.

Ingredients:

• processed cheese - 4 pcs.
• potatoes - 0.4-0.5 kg
• carrot - 0.25 kg
• shrimp - 0.4 kg (peeled)
• salt - to taste
• dill and parsley - 2 tsp. spoons

Cooking:

Pour 2 liters of water into a saucepan. Bring water to a boil and salt it. Dip the processed cheeses into boiling water and dissolve them in it.

Cut the peeled potatoes into cubes, finely enough, and add to the pan. Boil for about 15 minutes. Fire is medium.

Carrots need to be peeled and grated just as finely. Fry the carrots in a pan for a couple of minutes so that it does not have time to fry. It should just soften up a bit. Carrots will give the cheese soup a beautiful golden hue.

During this time, the potatoes will just have time to cook. And then add the prepared carrots and shrimp.
After the delicious cheese soup boils again, you can add some salt. But this is a matter of taste.

Sprinkle the soup with herbs and mix. That's all - turn off the fire under the pan, cover it and let our delicious cheese soup brew for about 30 minutes.

Cheese soup should be served hot. It is very tasty to complement it with crackers.

Yes, if you want a richer creamy taste, then about half a liter of all the water at the beginning of cooking can be replaced with low-fat cream.

Cheese soup with meatballs

The soup turns out very tender, satisfying and of course tasty. Soup can also be made with chicken broth.

Ingredients (based on a 3-3.5 liter pan):

• 400-500 g ground beef;
• 1 egg;
• 2 onions;
• 1 carrot;
• 3 processed cheeses 100g each;
• 5-6 medium potatoes;
• salt, spices;
• bay leaf, greens;
• vegetable oil.

How to quickly and tasty cook cheese soup with meatballs:

Onion cut into cubes and fry until golden brown in a small amount of oil.
Chopped meat salt, pepper. Add 1 egg, half fried onion. Mix. Form meatballs.

Grate carrots. Fry.
Add fried onions and carrots to a saucepan in water, salt. Bring to a boil.

Put the prepared meatballs into the soup. Meanwhile, peel the potatoes and cut into small pieces.

After 5-7 minutes, add potatoes to the soup. Add bay leaf, spices to taste.

Cut the curds into small cubes. Add the curds to the soup when the potatoes are ready. Mix well so that the curds dissolve.

After 3 minutes, add greens. Fragrant cheese soup is ready.
The soup is ready. You will definitely enjoy the delicate taste of the soup.

Cheese soup with salmon and potatoes

Products:

• Salmon or trout - 200 grams
• Carrot - 1 piece
• Onion - small head
• Potatoes - 3 pieces
• Processed cheese - 150 grams
• Olive oil - 1 tablespoon
• Water - 1500 ml.
• Dill - a small bunch
• Salt, black pepper, lemon

Preparation of cheese soup with salmon and potatoes:

In a saucepan, heat one and a half liters of water, take the fish out of the freezer.
While the water is heating, we clean the onions, carrots and potatoes.

We cut the onion as small as possible, cut the carrot into cubes with a side of about 0.5 cm, in general, also quite small.

We cut the potatoes into cubes with a side of about 1-2 cm. In a frying pan in one tablespoon olive oil sauté onions and carrots. Then we add potatoes to them in the company and also lightly fry them in oil.

By this time, the water in the pan is already boiling, so we smoothly transfer the entire contents of the pan to the pan. After boiling, let it cook for 15 minutes.

Now we take out the melted cheese from the freezer and three it on a coarse grater or finely cut it. If the cheese was not in the freezer, it should be put there at the very beginning of the preparation of the soup.

While we are working with vegetables, the cheese will “grab” a little and it will be easier to chop. And how we grind it depends on how well and quickly it will dissolve.

We cut the salmon into small cubes.
When the potatoes are almost ready, we dip the pieces of cheese into the soup, and, stirring constantly, cook over low heat until the cheese is completely dissolved and the soup acquires a uniform, pleasant color of baked milk. Salt to taste.

Now it's salmon's turn. After adding it to the soup and boiling it, cook for 3-4 minutes. This time is usually enough for the salmon pieces to cook. Close the saucepan with a lid and let it brew for 5-10 minutes.

Sprinkle the finished soup with fresh parsley and, if desired, ground black pepper, you can put a slice of lemon in a plate.

Sausage Cheese Soup: Melted Cheese Recipe

Ingredients:

• processed cheese - 2 pcs.
• smoked sausage - 250 g
• potatoes - 2-3 pcs.
• carrot - 1 root
• vermicelli - 3 tbsp.
• fresh herbs - a small bunch
• vegetable oil
• water - 3 l
• salt, pepper - to taste

How to cook a delicious cheese soup with smoked sausage and processed cheeses:

Peel the potato tubers from the top layer, wash, chop into segments of the shape you want to see in the finished dish.

Remove the top layer from the carrots, chop into thin strips with a grater.
Separate the sausage from the film, cut into equal squares of medium size. Throw in an oil pan and fry until it acquires a pleasant golden color.

Grind melted cheese with a grater with large holes.
Place a saucepan on the stove clean water. After boiling, season with salt and throw in chopped potatoes and carrots. Reduce the fire to medium, after 6 minutes load the sausage.

As soon as the potatoes are cooked, add melted cheese and chopped greens to the soup with sausage, bring to a boil and turn off the heat. After a few minutes, put the indicated amount of thin vermicelli, this is necessary so that it does not boil.

After the curds are melted, the cheese soup with sausage will acquire a uniform white color.

Simple cheese soup with processed cheese Druzhba and croutons

Ingredients:

• 2 liters of water or stock
• 4 potatoes
• vermicelli
• processed cheese Druzhba
• 20 gr butter
• salt, pepper - according to preference
• spices (optional)
• greens

Cooking:

Peel potatoes, cut into strips. Add to boiling water (broth) and cook until half done.
Cut the melted cheese into pieces, add to the dish and mix well.

When the cheese is melted, throw vermicelli, salt, pepper, butter and spices into the pan. Boil for another 10-15 minutes.

Bread cut into small cubes and fry in butter until golden brown.
Pour into bowls, add croutons and chopped greens.

Nobody argues who the favorites among the first courses, especially in the cold season, are borscht and hodgepodge. But sometimes they get bored, so they need to find a worthy replacement. In this regard, it is better not to find cheese soup - it is hearty, tasty, it is not difficult to cook it. It is prepared with the addition of crushed hard cheese, for example, parmesan or Gouda, but most often they use processed cheese - soft or hard. They are cheaper in cost, and this does not greatly affect the taste of the soup. Special curds for soup are sold with different flavorings - mushrooms, green peas, bacon, dill, onion. You can also use hard processed cheeses - Orbita, Druzhba, Dutch.

Cheese soup - food preparation

Products, except for cheese, do not require special preparation. Vegetables are washed, peeled and cut as usual. If the cheese is soft or special for soup, it will disperse quickly in the broth. It is enough to put it with a spoon or cut it coarsely. But if processed hard cheeses are used, so that they dissolve faster in the soup, they must be chopped on a coarse or fine grater. To make the cheese more convenient and easier to grate, it should first be put in the freezer for a while.

Cheese soup - best recipes

Recipe 1: Cheese Soup

This soup recipe is sure to please. It is dietary, because. onions and carrots are not fried, but are added to the broth raw, but at the same time satisfying, because. meat and cheese satisfy hunger quickly and for a long time. It is better to take processed cheese with high fat content, so that they are soft, scooped up with a spoon. Usually such cheese is sold in plastic jars. In extreme cases, any processed cheese will do, you must first grate it.

Ingredients: chicken fillet - 500g, processed cheese - 400g, 4 potatoes, 150g rice, 1 carrot and onion, to taste: salt, pepper, herbs.

Cooking method

Fill the fillet with water (2.5 l), you do not need to cut it, lay whole pieces. Salt the water and cook the meat until cooked for about 25 minutes. Remove the finished fillet from the pan, and pour rice into the broth. Ten minutes later, add the diced potatoes. Let it boil for about five minutes and put the chopped onion, and then, as the broth boils, grated carrots. Leave on the stove for five to seven minutes, the way the soup boils. At this time cut boiled fillet into pieces and add to the soup, cook until the potatoes are cooked. At the end of cooking, add the cheese, stir until it dissolves, if necessary add salt to the soup, sprinkle with pepper, bring to a boil and turn off. If desired, sprinkle the soup in a bowl with chopped herbs.

Recipe 2: Cheese soup with beer

A very unusual version of cheese soup, especially for beer lovers. Do not worry that the soup will be bitter - the alcohol disappears along with the steam, leaving a slight pleasant beer aftertaste. It is necessary to use only light beer, because. dark has a large bitterness and a pronounced taste.

Ingredients: 200 g Gouda or Chader cheese, a few slices of bacon, 200 grams, ½ stack. chicken broth, a tablespoon of flour, 30 g butter, 0.5 l cream or fat milk, 1 onion, a pinch nutmeg, salt, pepper and a bottle of light beer (0.25-0.30 l).

Cooking method

Finely chop the bacon, fry, remove the cracklings and set aside for a while. Add butter and chopped onion to the melted fat, sauté and add flour, stirring occasionally. As soon as the flour begins to change color, pour in the broth. If you do not like pieces of fried onion falling on the tooth in the soup, at this stage the broth with onions can be chopped in a blender. Then bring the mass to a boil and pour in the cream or milk. Cream cannot stand a violent boil, because. their structure is destroyed. Therefore, if you use not milk, but cream in the recipe, make sure that the liquid only boils a little, and does not boil.

Grate or chop the cheese very finely, add to the pan, stirring lightly so that it dissolves without lumps. The quality of the cheese plays an important role here, as it should not curl up in flakes, turn into lumps, but only dissolve.
Pour in the beer, add salt and spices and let the soup simmer for five to seven minutes. Add bacon cracklings to a bowl or bowl of soup, you can sprinkle with chopped green onions and submit.

Recipe 3: Cheese Soup with Chicken and Mushrooms

In order not to puzzle over what to cook for lunch today, cook cheese soup with chicken and mushrooms. Don't guess. A hearty rich dish will quickly satisfy your hunger and give you a boost of energy. It will be especially appropriate in winter, when the body needs a constant burst of energy to fight the cold. It's not the best best time, for dieting and getting by lightly vegetable soups on the water.

Ingredients: chicken fillet - 400g, water - 2l, fresh champignons - 400g, 2-3 processed cheese, 1 onion and carrot each, 4-5 medium potatoes, salt, a bunch of fresh dill, allspice peas.

Cooking method

Boil chicken fillet. While it is cooking, fry chopped onion in a pan, add grated carrots to it, then chopped mushrooms and fry until the excess liquid boils away from the mushrooms. Remove the meat from the pan and cut into cubes or strips, and put the peeled and chopped potatoes into the broth. Salt boiled water.

As soon as the potatoes are cooked, add the fried onions, carrots and mushrooms, boiled and chopped fillet, grated processed cheese, allspice and let it boil for ten minutes to dissolve the cheese. To speed up the process, the mass can be periodically stirred. At the end of cooking, sprinkle the soup with chopped dill.

Serve with crackers. You can buy ready-made or make it yourself - dry the bread cut into small cubes in the oven or in a pan, stirring occasionally.

Recipe 4: Cheese Soup with Sausages

To prepare this soup, you need Hunting sausages - 4-5 pieces, if there are no sausages, you can replace it with another smoked sausage (300g), bacon, ham or even boiled, but first it will need to be cut into strips or cubes and fry until crispy. The soup is boiled in chicken broth (or dissolve the cube). If desired, potatoes can be replaced with champignons.

Ingredients: 2 liters of broth, 1 onion and carrot each, 4 potatoes, 400g of soft processed cheese (such as Amber or Viola), Hunting sausages - 300g, salt, butter and vegetable oil - 30g each, a bunch of fresh dill.

Cooking method

Put potatoes cut into cubes or sticks in boiling chicken broth and cook for ten to fifteen minutes.

Spasserovat chopped onions in oil, add coarsely grated carrots and sausages cut into strips or circles, fry for about five minutes and add to the broth. Put the cheese there, salt and stir until the cheese is completely dissolved. Add greens and serve. Rye crackers can be added to the plate.

Have you ever tried cheese soups? I decided to cook the other day and it turned out that it is incredibly simple and fast food. It will definitely appeal to both children and adults.

Another plus is profitability, because such a first can be prepared literally from a couple of ingredients that you have at home. You can decide what to add to its composition. The main thing is to have cheese. And everything else is just an addition, which in its own way reveals and makes the taste of this dish unique.

Most often, cheese soup is served with crackers. And, of course, it will be much tastier and healthier to make them yourself. This is not difficult, just cut the bread into medium-sized pieces and dry them in the oven. You can sprinkle them vegetable oil and sprinkle with your favorite spices.

Cooking takes an average of 20 minutes, which, in my opinion, is just fine for any housewife or novice cook. Let's get started and you will understand how simple it is!

Chicken and Cheese Soup Recipe

Cheese soup with chicken is more satisfying due to meat and chicken broth. It also prepares very quickly. Great option for a quick lunch or dinner.

We will need:

Cooking:

1. We put a pot of water on the stove.
2. While the water is boiling, cut the chicken fillet into pieces, then add them to the boiling water. Salt, pepper and put the bay leaf. We cook 20 minutes.

If you prefer to cook soups in the second broth, then cook the meat until half cooked in water without spices and salt, drain the first broth, wash the pan, fill it with water again and continue to cook the chicken until tender in the second broth, salt and pepper it.

How to cook a delicious cheese soup with mushrooms?

Incredibly easy to prepare soup, which is especially relevant in the "mushroom" period, when many housewives no longer know what to cook from them. Light and fast, it should definitely take its rightful place on your desk.

We will need:

Cooking:

Processed cheese with meatballs

We will need:

• processed cheese - 200 g;
• minced meat - 400 g;
• mushrooms - 200 g;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• greens;
• salt, pepper, bay leaf to taste;
• vegetable oil.

Cooking:

The first with melted cheese and sausage (or sausages)

An even faster soup. It uses sausages, which significantly affects the cooking time. Fragrant, light, satisfying - it's all about him!

We will need:

Cooking:

How to cook cream soup with cream and bacon?

This recipe will not leave anyone indifferent. A very fragrant and satisfying soup will certainly appeal to even the most picky eaters who do not like carrots or onions in first courses, since vegetables are not felt in it.

The dish is quite high-calorie, and therefore very satisfying.

We will need:

• processed cheese - 200 g;
• cream 20%;
• bacon;
• carrots - 1 pc;
• potatoes - 4 pcs.;
• onions - 1 pc.;
• salt, spices to taste.

Cooking:

Don't pour the bacon all the way into the pot, but cook it just before serving and add it to every bowl.

Soup with salmon and melted cheese at home

This combination of fish and cheese makes the soup very tender and fragrant, but at the same time satisfying. For its preparation, you can use any red fish.

We will need:

• processed cheese - 200 g;
• salmon - 300 g;
• potatoes - 2 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 2 pcs.;
• greens;
• garlic - 1-2 cloves;
• salt, pepper, bay leaf.

Cooking:

Video recipe for shrimp cheese soup

Well, for lovers of shrimp, there is also a recipe for how tasty it is to combine them in one dish with melted cheese. An interesting combination will definitely diversify your diet and surprise your family.

We will need:

• processed cheese - 2 pcs.;
• peeled shrimp - 130 g;
• onion - 100 g;
• carrots - 150 g;
• potatoes - 250 g;
• garlic - 2 cloves.

Cooking:

It seems to me that the flight of fantasy in the preparation of this dish is simply endless. You can replace one ingredient with another, change meat for fish, etc., and each time you will get a completely new soup. Therefore, if you already have melted cheese in the refrigerator, you can safely start your culinary experiments and surprise others with them!

Share the article with your friends. See you soon! And Bon Appetit!

Such a simple product as processed cheese can turn an ordinary soup into real masterpiece.

Delicate, creamy taste of the soup will appeal to everyone, especially small children.

Processed cheese soup - basic cooking principles

Cheese soup begins to cook with boiling broth. To do this, take meat, preferably chicken. They wash it and place it in a saucepan in which soup will be prepared. poured boiled water, add sprigs of greens, peeled and peeled and chopped roots. Put on medium heat and boil the broth. Don't forget to skim off the foam. Remove meat, vegetables and herbs from the broth.

Roast is being prepared the classic way. Onions and carrots are finely chopped and fried in hot oil.

Potatoes are peeled and chopped into strips or cubes. The meat is separated from the bones. The pulp is returned to the pot. Followed by potatoes and vegetable frying. Stir and cook until potatoes are soft.

If processed cheeses are used, they must be grated and added to the soup. Melted cheese in trays is laid out in the soup with a spoon.

Processed cheese soup is prepared with mushrooms, smoked meats, seafood, etc. Serve cheese soup with croutons or breadcrumbs.

Recipe 1. Cream cheese soup with chicken

Ingredients

half a kilo chicken fillet;

processed cheese - 200 g;

150 g of onion;

salt and ground pepper;

potatoes - 400 g;

butter - a third of a pack;

carrots - 180 g;

fresh herbs.

Cooking method

1. Rinse the chicken fillet under the tap, cut the meat into small slices and place in the pot where the soup will be prepared. Fill with purified water and send to the stove. Cook the broth over low heat for half an hour. Don't forget to remove the foam.

2. Chop the peeled and washed potatoes into arbitrary, medium-sized slices.

3. Wash the peeled carrots. Chop it into thin straws.

4. Peel the onion, rinse and chop into small cubes.

5. Put the potatoes in chicken broth, mix and cook for a quarter of an hour.

6. Dissolve the butter in a heated pan. Put carrots and onions in it. Simmer, stirring occasionally, for three minutes. Transfer the roast to a saucepan, season with pepper, salt, and cook for another five minutes.

7. Cut the melted cheese into cubes. Finely chop the greens. Pour greens and cheese into chicken broth. Simmer over low heat, stirring, for five minutes. Remove from heat, cover the lid and leave the soup for half an hour.

Recipe 2. Cream cheese soup with vermicelli

Ingredients

processed cheese - 2 pcs.;

• kitchen salt;

  100 g of vermicelli;

  25 g butter;

  potatoes - 200 g;

  large carrot;

  two bulbs;

  freshly ground pepper.

Cooking method

1. Place processed cheese in the freezer for half an hour. Then three of them into small chips.

2. Pour in drinking water into a saucepan and bring it to a boil. We send grated cheese to boiling water and cook, stirring constantly, until it is completely dissolved.

3. We clean and wash vegetables. Chop potatoes into small chunks. Grind the carrot into large chips. Finely chop the onion.

4. Melt the butter in a heated frying pan. We send carrots and onions to it. Fry, stirring, for about seven minutes over medium heat.

5. Put the chopped potatoes in a saucepan. We also send vegetable roast here. Season with pepper and salt. Cook for 20 minutes over low heat. Pour the vermicelli into the soup. Continue to cook, stirring constantly, for three minutes. Remove from heat and serve with croutons.

Recipe 3. Cream cheese soup with smoked sausages

Ingredients

sea ​​salt;

fresh greens;

carrot;

three potatoes;

salt;

garlic - three cloves;

sunflower oil;

two bulbs;

150 g smoked sausages;

processed cheese - 2 pcs.

Cooking method

1. Wash the peeled vegetables. Chop potatoes into small chunks. Crumble the onion with thin feathers. Grate the carrot into large chips. Cut garlic cloves into thin slices.

2. Heat vegetable oil in a cauldron. Put the garlic in it and fry, stirring, for a few seconds. Then add onions and carrots. Continue frying until the onion is transparent.

3. Remove the film from the sausages and cut them into rings. Add to vegetables and fry for two minutes. Add potatoes and continue cooking for ten minutes, stirring occasionally.

4. Salt and fill everything with water. Boil potatoes until soft.

5. Coarsely grate the processed cheese. Add it to the soup and stir until completely dissolved. Turn off the heat and put in the chopped herbs.

Recipe 4. Cream cheese soup with meatballs

Ingredients

fresh greens;

potatoes - 3 pcs.;

30 g of olive oil;

processed cheese - 2 pcs.;

minced meat mixed - 400 g;

freshly ground black pepper and salt;

onions - 2 pcs.;

large carrots;

champignons - 200 g.

Cooking method

1. Pour drinking water into a saucepan and boil it. Cut the peeled and washed potatoes into medium-sized slices.

2. Grate peeled carrots into long coarse chips. Peel the onion and finely chop it.

3. Put the chopped vegetables into boiling water. Boil with salt until the potatoes are completely cooked.

4. Season the minced meat with salt and pepper, add the chopped onion as finely as possible. Mix well. With wet hands form small meatballs. Put them in the boiling soup. Reduce the heat, stir, and cook over low heat for 20 minutes, covered with a lid.

5. Rinse the peeled champignons and cut into thin slices.

6. Fry the onions and carrots in hot oil for two minutes. Now add the mushrooms and simmer for another five minutes.

7. Cut the melted cheese into cubes. Put them in the soup. Send the onion-mushroom fry here. Cook, stirring constantly, until the cheese is completely melted. Put chopped greens and turn off the fire

Recipe 5. Cream cheese soup with shrimp

Ingredients

kitchen salt;

processed cheese - 400 g;

parsley;

400 g potatoes;

two medium carrots;

basil and oregano;

400 g of peeled shrimp;

two bay leaves;

200 ml of milk;

60 ml of olive oil;

half a lemon.

Cooking method

1. Defrost shrimp, put in a colander and rinse. Put a pot of water on the fire. Add spices to the water and squeeze the juice from half a lemon. As soon as the water boils, put the shrimp in it and cook for a couple of minutes. Remove the shrimp with a slotted spoon. Strain the broth.

2. Pour the same amount of water into the strained broth. Put on fire. Add the melted cheese cut into pieces to the boiling broth. Salt and cook, stirring constantly.

3. When the cheese is melted, add the sliced ​​potatoes to the pan. Boil for a quarter of an hour.

4. Peel, wash and coarsely grate the carrots. Place in a pan with hot oil and sauté until soft. Transfer the fried carrots to the soup. Add peeled shrimp to this.

5. Pour milk into the soup, stir and bring to a boil. Turn off the heat, pour the cheese soup into bowls. Put a pinch of finely chopped greens in each.

Recipe 6. Cream cheese soup with broccoli

Ingredients

a glass of grated hard cheese;

a third of a glass of flour;

a glass of grated cheddar cheese;

800 ml chicken broth;

350 g broccoli;

20 g butter;

three pods of red bell pepper;

ground cumin;

280 g potatoes;

one and a half glasses of milk;

two cloves of garlic;

three chili peppers;

two large onions;

smoked ham;

a glass of low-fat cream.

Cooking method

1. We disassemble broccoli into inflorescences. bell pepper we free from the stalk and clean the seeds. Cut the vegetable into small cubes. Wash the peeled potatoes and cut into small arbitrary pieces. Chop the chili pepper freed from seeds as finely as possible. Peel the onion and garlic and chop into small pieces.

2. Dissolve butter in a cauldron. We spread all the vegetables, except for the potatoes, in a cauldron and simmer, stirring, for about five minutes. Vegetables should become soft.

3. Put the potatoes in a cauldron, season everything with cumin and fry for another five minutes. Then pour the contents of the cauldron meat broth. As soon as the soup boils, cover with a lid, twist the fire and cook for about half an hour.

4. In a separate deep bowl, combine the flour with milk and cream. Beat well with a whisk until smooth. Pour the mixture in a thin stream into the cauldron, stirring constantly, and cook until thickened. Reduce the fire to minimum. We introduce all the cheese into the soup and cook for another five minutes.

5. Put the broccoli in the microwave for three minutes to make the cabbage soft. We add it to the soup. Simmer for a couple more minutes and remove from heat. Pour into bowls. In each we put a sliced ​​\u200b\u200bham.

To make the soup with a pronounced taste of cheese, add the product at the rate of 100 g per liter of liquid.

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.

The dish will turn out tastier if you put several varieties of cheese in it at once.

Serve cheese soup with croutons or rye croutons.