Soup with melted cheese. Cream cheese soup

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Sometimes you can create something very interesting from the most ordinary products. For example, cheese soup. It is quick and easy to prepare, and the dish turns out with a rich creamy taste.

website collected for you recipes of incredibly mouth-watering cheese soups. In addition, they are great for experiments: such soups require very simple ingredients and it is difficult to spoil them. And when you have cooked everything from our selection, try adding cauliflower or celery, smoked hunting sausages or noodles - you get a completely new dish.

French cheese soup with garlic croutons

You will need:

• chicken fillet - 400 g
• soft processed cheese- 200 g
• potatoes - 3 pcs.
• carrots - 1 pc.
• salt, ground pepper, allspice - to taste
• vegetable oil - 2 tbsp. l.
• Bay leaf- 3 pcs.
• fresh herbs to taste
• for croutons - baguette (or any other bread), garlic, olive oil

How to cook:

• Boil 1.5 liters of water in a saucepan, cut the chicken into small pieces and put it in boiling water.
• As soon as the broth begins to boil, add salt, a couple of peas of allspice and black, bay leaves. Cook from the moment of boiling for 20 minutes.
• Peel potatoes and cut into cubes. We take out the meat, put the potatoes and cook it for 5-7 minutes.
• We clean and rub the carrots. We make a weak frying in sunflower oil. Lightly salt and pepper. Add the finished frying to the soup and cook for another 5-7 minutes.
• Add melted cheese, mix well and turn off the heat.
• Cut the baguette into long slices. Peel one clove of garlic. Dip bread on both sides in olive oil. We rub garlic on both sides (cut in half lengthwise) and put in the oven for several minutes at a temperature of 190-200 degrees. We serve bread with soup.

Cheese soup with broccoli and mushrooms

You will need:

• champignons - 5–7 pcs.
• processed cheese - 2 pcs.
• broccoli - 200 g
• potatoes - 1–2 pcs.
• carrots - 1 pc.
• salt, vegetable oil for frying

How to cook:

• We cut the mushrooms. Fry for 5-10 minutes. Three carrots on a grater and also fry.
• Broccoli is divided into inflorescences, into smaller pieces. You can take fresh broccoli (in season), you can also frozen. In this case, thaw the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut.
• We cut potatoes.
• Add all ingredients to boiling water, salt and cook for 10 minutes.
• In the meantime, grate the cheese on a coarse grater. And add it to the soup.
• Cook for another 5 minutes, until the curds disperse. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.

Cheese soup with shrimps

You will need:

• butter- 2 tbsp. l.
• hard cheese - 150 g
• garlic - 2 cloves
• onion - 1 pc.
• shrimp - 400 g
• rice - 2 tbsp. l.
• salt, pepper, bay leaf
• 1 tomato or 1/2 tsp. tomato paste

How to cook:

• Rice should be soaked in advance. When you start cooking, fill it with a liter cold water and bring to a boil.
• Separately, fry the finely chopped onion in a pan. When the onion is already golden, here you need to sweat the tomato or lightly fry the tomato paste.
• While the rice is cooking, remove the shells from the shrimp and place them in a pot of simmering rice. Remember that shrimp cook quickly and should be placed in the water five minutes before the grits are ready.
• Immediately after that, add salt and pepper. Then - fried onion with tomato, finely chopped garlic and a couple of bay leaves.
• Grated cheese should be put into the soup only after the fire is turned off. When the cheese is completely melted, the tender soup can be served on the table.

Cheese soup with salmon and pine nuts

You will need:

• fish fillet (salmon, salmon) - 200–300 g
• onion - 1 pc.
• carrots - 1 pc.
• dill - 1 bunch
• potatoes - 3 pcs.
• pine nuts - 3 tbsp. l.
• processed cheese - 4 pcs.
• black pepper, salt
• water - 1 l
• olive oil - 2 tbsp. l.

How to cook:

• In a saucepan for olive oil fry chopped onions, carrots, grated on a coarse grater. Add the roasted pine nuts to the vegetables, mix everything.
• Let the water boil in a saucepan. Put the crumbled cream cheese there, stir well with a wooden spatula.
• Add diced potatoes to the pan, cook until half cooked.
• Then lay the browned vegetables in a saucepan, add the fish fillet cut into cubes, salt, pepper and let the soup boil. Cook for 5 minutes until the fish is ready, add finely chopped dill and immediately turn off the heat.
• The soup should be allowed to brew for 5 minutes, and can be poured into plates.

Cheese soup with smoked meats

You will need:

• smoked pork ribs - 500 g
• soft processed cheese - 160 g
• cream 33% fat - 200 g
• onion - 1 pc.
• celery stalks - 150 g
• potatoes - 1–2 pcs.
• tomato paste - 2 tbsp. l.
• water - 800 ml
• bacon slices (optional)

How to cook:

• We cut the pork into separate ribs, fill it with water and cook over low heat for 40-45 minutes after boiling. You should have a strong broth. Then you need to get the ribs and cut the meat from them.
• Finely chop the onion, chop the celery, cut the potatoes into cubes. In a saucepan, fry the onion and celery almost until fully cooked in olive oil, and then add the potatoes there and also lightly fry. Add tomato paste to the vegetables and keep on fire for another 2 minutes.
• Pour in the broth and simmer the soup over low heat until the vegetables are soft. At the end of cooking, add cheese, parsley or dill.
• Fry thin slices of bacon in a frying pan without oil until they become crispy. The soup will look very appetizing if you decorate it with bacon chips and sprinkle with grated cheese.

Cheese soup with white wine and nutmeg

You will need:

• chicken broth - 500 ml
• cheese - 75 g
• dry white wine - 75 ml
• yolk - 2 pcs.
• wheat flour - 1 tbsp. l.
• butter - 30 g
• sour cream - 2 tbsp. l.
• garlic oil - 1 tbsp. l. (or garlic - 2 cloves)
• nutmeg (powder) - at the tip of a knife
• parsley, salt, pepper
• bread for croutons
• olive oil

How to cook:

• Cut a baguette or any other bread (it will be wonderful if it turns out figuratively, as in the photo), dip in olive oil, rub with garlic (or just spread garlic oil on both sides) and put in a hot oven for 5-10 minutes.
• Melt the butter in a saucepan. Add flour and lightly fry it.
• Dilute flour with butter with hot chicken broth, while stirring with a whisk so that no lumps remain.
• Add wine, bring the soup to a boil, cook for 5 minutes and remove from heat.
• Put the grated cheese into the soup, mix everything well so that it dissolves.
• In advance, combine the yolks with sour cream and immediately after the cheese, put the mixture into the soup, actively stirring with a whisk so that there are no lumps. Nutmeg, salt and pepper to taste complete the composition.
• When serving, croutons can be put in soup or eaten as a snack.

Soup with melted cheese can be prepared with meat, fish, vegetable and mushroom broth, and you can add almost everything that is “found” in the refrigerator to the recipe.

This first dish is a real delicacy and, at the same time, very healthy. Processed cheese gives the soup nutrition and sophistication, gives a creamy texture.

Choose cheese for soup good quality without harmful additives.

1. Recipe for soup with melted cheese and chicken

Ingredients:
Chicken broth - 1 l
Chicken breast - 300 g
Long grain rice - 80 g
Leek - 100 g
Soft processed cheese - 100 g
Butter - 2 tbsp. l.
Fresh parsley - 4 sprigs
Ground black pepper - 1 pinch
Salt - to taste

Cooking:
1. Remove the skin from the breast, and cut the fillet into pieces, pour cold water and boil until soft (about 25 minutes).
2. Cut the fillet into small pieces.
3. Rinse the rice in several waters until the water is completely clear.
4. Cut the white part of the leek in half lengthwise, and then chop each half across into thin half rings.
5. Heat the butter in a pan and put the prepared onion and fillet on it. Fry everything together until lightly browned.
6. Tie the parsley sprigs into a bundle with a thread.
7. Bring the broth to a boil and put rice and a bunch of parsley into it. Cook at a low boil for 10 minutes. Add fried with onions chicken breast, pepper and salt. Cook the soup for another 5 minutes over low heat.
8. Remove a bunch of parsley from the soup and add melted cheese.
9. Mix the soup thoroughly until the cheese is completely melted and immediately remove from heat. Soups with melted cheese should never be boiled.
10. When serving, you can sprinkle the soup with chopped dill.

2. Mushroom soup with melted cheese and broccoli

Ingredients:
Champignons - 5-7 pcs.
From the hole - 2 pcs.
Broccoli - 200 g
Potatoes - 1-2 pcs.
Carrot - 1 pc.
With ol, vegetable oil for frying

Cooking:
1. Cut the champignons. Fry for 5-10 minutes. Three carrots on a grater and also fry.
2. Broccoli is divided into inflorescences, into smaller pieces.
3. You can take fresh broccoli (in season), you can also use frozen.
4. In this case, thaw the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut.
5. We cut potatoes. Add all ingredients to boiling water, salt and cook for 10 minutes. In the meantime, grate the cheese on a coarse grater. And add it to the soup.
6. Cook for another 5 minutes until the curds disperse. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.

3. Mushroom creamy soup with melted cheese

Ingredients:
Champignons - 200 g
Carrot - 1 pc.
Onion - 0.5 pcs.
Potatoes - 1–2 pcs.
Processed cheese - 70–100 g
Milk (cream) - 100 g
Vegetable oil - 1 tbsp. l.
Dill - 1 bunch
Salt - to taste
Pepper - to taste

Cooking:
1. Prepare the ingredients.
2. Cut the potatoes into medium cubes, add water and put to boil. Boil potatoes for 5-7 minutes after boiling.
3. Prepare the roast. Cut the mushrooms, finely chop the onion, grate the carrots on a coarse grater. Add some vegetable oil and sauté the mushrooms and vegetables for 3 minutes, stirring occasionally.
4. Add the roast to the soup and cook it for another 7-10 minutes.
5. Add small pieces of processed cheese, milk or cream to the soup. Let it boil and remove from fire.
6. Add finely chopped dill to the soup, cover it with a lid and let it brew for at least 10 minutes. The soup is ready!

4. Fish soup with melted cheese

Ingredients::
Onion - 1 pc.
Black pepper (ground, to taste)
Salt (to taste)
Water - 1 l
Olive oil - 10 ml
Dill - 1 bunch.
Potato - 3 pcs
Pine nuts (preferably (!), But you can do without ...) - 3 tbsp. l.
Carrot - 1 piece
Processed cheese - 4 pcs
Fish fillet (salmon, salmon) - 200-300 g

Cooking:
1. In a saucepan in olive oil, sauté chopped onions, carrots, grated on a coarse grater. Add the roasted pine nuts to the vegetables, mix everything.
2. Let the water boil in a saucepan. Put the crumbled cream cheese there, stir well with a wooden spatula.
3. Add diced potatoes to the pan, cook until half cooked.
4. Put the sautéed vegetables in a saucepan, add the diced fish fillet there, salt, pepper, let the soup boil, cook for about five minutes (until the fish is ready), add finely chopped dill, turn off the heat, let the soup brew for five minutes and pour into bowls .

5. 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 gr ground beef
- 1 egg
- 2 onions
- 1 carrot
- 3 processed cheeses 100 gr each
- 5-6 medium potatoes
- salt, spices
- bay leaf, herbs
- vegetable oil

Cooking:
1. Cut the onion into cubes and fry until golden brown in a small amount of vegetable oil.
2. Salt and pepper minced meat. Add 1 egg, half fried onion. Mix. Form meatballs.
3. Grate carrots. Fry in vegetable oil.
4. Add fried onions and carrots to a saucepan in water, salt. Bring to a boil.
5. Put the prepared meatballs into the soup. Meanwhile, peel the potatoes and cut into small pieces.
6. After 5-7 minutes, add potatoes to the soup. Add bay leaf, spices to taste.
7. Cut the curds into small cubes. Add the curds to the soup when the potatoes are ready. Mix well so that the curds dissolve.
8. After 3 minutes, add greens. Fragrant soup is ready.

Enjoy your meal!

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 of 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.

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

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

So let's go.

Soup without meat with processed cheese

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

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

We proceed directly to the cooking process:

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

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

French cream soup

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

To make this french soup you will need:

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

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

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

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

Low calorie cheese soup with fish

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

For 1.5 liters of water you will need:

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

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

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

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

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

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

Cheese pleasure in chicken broth

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

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

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

Soup with processed cheese and meatballs

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

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

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

Let's add mushrooms

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

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

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

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

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

Soup with cheese and broccoli

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

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

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

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

For garlic lovers

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

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

Recipe with smoked meats

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

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

Creamy soup with crab sticks

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

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

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

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

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

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

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

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