Cheese cream soup with melted cheese and chicken - a recipe with a photo step by step. Cream cheese soup: recipe with photo

Sometime around the beginning of the 20th century in France, or maybe Switzerland, someone who was making his own soup accidentally dropped a piece of cheese into it. At first, this small oversight upset the cook very much, but, having tasted the finished dish, he was amazed at the unusual taste of the soup, which the cheese gave it. Then the chef added cheese to various soups more than once in order to enjoy the taste he liked again. Numerous experiments led to the fact that the chef became extremely famous, and there was simply no end to those who wanted to taste his soups with cheese. Do you think this is a fairy tale? Not at all. This is just one of the many versions of the birth of cheese soup, so tender, fragrant and looking so tempting that it is simply impossible to resist. For cheese lovers, such a discovery was a real find, because cheese goes well with many products, therefore, not only vegetables, but also mushrooms, meat, fish, and smoked meats are used to prepare cheese soups and soups with cheese.

However, there is a small but: if you throw ordinary hard cheese into boiling water, it will delaminate and curl. That is why they distinguish between soups with cheese, created by an unknown culinary specialist, and cheese soups, which were born thanks to the invention of processed cheese. In the first case, the cheese is put into an almost ready soup at the end of cooking, and in the second case, at the beginning of its preparation (the cheese is completely dissolved in water to a homogeneous, thick consistency). In Mediterranean cuisine, both types of soup are very common. So, for example, the French place small slices of cheese on the bottom of the plate, and then pour them with soup or just hot vegetable or meat broth, and the Italians simply sprinkle the finished soup with grated cheese. Both those and others gladly put croutons covered with cheese and baked in the soup. Here are examples of classic soups with cheese. Again, in the same France, delicious cream soups and mashed soups are being prepared, which already belong to the category of cheese soups. For the preparation of both those and other soups, you can use any cheese - hard, semi-soft, processed, and even blue cheese. Distinctive feature cheese soup, unlike soup with cheese, it is the cheese taste that predominates, for which it is necessary to take at least 100 grams of processed cheese per liter of water, and the rest of the ingredients, almost ready for use, act as an addition and only slightly shade its taste. And, more importantly, cheese soup unsuitable for long-term storage and it is desirable to eat it immediately, while soups with cheese can be stored in the refrigerator, but only if cheese is added to them only before serving.

What to cook - cheese soup or soup with cheese - is up to you, of course, but one thing is clear - you will certainly be satisfied with the result. So, if you want to diversify the family menu and surprise your loved ones, cook these delicious soups with cheese for them.

Ingredients:
3 stack. water,
2 potatoes
2 bulbs
1 tbsp pearl barley,
1 processed cheese OK,
1 tbsp butter,
dill and parsley and salt - to taste.

Cooking:
Sort pearl barley, rinse and pour cold water for 3-4 hours, then drain this water and fill it with new water, bring to a boil and cook for 15-20 minutes. Add chopped potatoes, salt to the soup and cook for another 10 minutes. Next, add the chopped and slightly fried on the soup to the soup. butter onion, melted cheese, cut into small pieces, and cook the soup until cooked for another 7-8 minutes. Before serving, add chopped greens to the plates.

Ingredients:
100 g noodles
1 boiled carrot,
200 g melted cheese
2 tbsp chopped dill,
salt - to taste.

Cooking:
Boil the noodles in 2 liters of salted water and drain them in a colander. Add the melted cheese cut into small pieces to the broth and boil it for 2-3 minutes. Grate carrots on a coarse grater, chop dill and add hot broth with cheese and boiled noodles to them.

Ingredients:
1 stack chicken or meat broth
2 eggs,
½ tbsp lemon juice
200 g rice
50 g hard cheese
a few sprigs of parsley
salt - to taste.

Cooking:
Separate the yolks from the whites. Beat egg whites with a whisk until foamy. Rinse the rice in running water several times and boil the rice in boiling salted water until tender. Throw the rice in a colander, let it stand for 30 minutes and, adding to it egg yolks, stir. Combine whipped egg whites with lemon juice, broth and beat well again. Add boiled rice and grated cheese to the resulting mixture, mix everything. When serving, garnish your soup with parsley sprigs.

Ingredients:
2 liters of meat broth,
200 g wheat bread,
40 g butter,
80 g grated cheese
2 cups milk and cream mixture
20 g finely chopped parsley,
salt and pepper - to taste.

Cooking:
Cut the wheat bread into small cubes, fry them in butter and put them in meat broth. Put the soup on a slow fire and cook for 10 minutes at a slow boil, then add milk and cream and boil again. Remove from the heat and, stirring gently, add the cheese, salt and pepper to the soup. Sprinkle with finely chopped herbs and serve hot.

Ingredients:
2 stack chicken broth,
3 stack. milk,
½ stack melted cheese,
500 g cod fillet,
500 g shrimp
1 onion
1 carrot
1 celery root
2 tbsp butter,
60 g flour
salt - to taste.

Cooking:
cut into cubes fish fillet and mix with shrimp. Melt the butter in a saucepan and stew the chopped vegetables (carrots, onions, celery) in it. Add flour, salt, paprika. Pour chicken broth into a saucepan with stewed vegetables, gradually add milk to it and stir until the mixture thickens. Add fish and shrimp and cook for 5 minutes until fish is done. Then add cheese and stir until it melts.

Ingredients:
1 liter of broth
500 ml milk
1 boiled tongue
1 onion
3 tbsp butter,
2 tbsp flour,
1 tbsp tomato paste,
1 tbsp mustard,
100 g grated cheese
nutmeg and salt - to taste.

Cooking:
Finely chop the onion, fry it in a saucepan with boiling butter, add flour and heat, stirring. Dilute the mixture with broth and milk, boil a little, and then add the tomato paste, mustard and cheese and boil again a little. Salt, add nutmeg and sliced ​​​​tongue. Let it boil and remove from fire.

Ingredients:
4.5 liters of mushroom broth (cubes),
900 g potatoes
600 g carrots
150 g beans
300 g tomatoes,
120 g flour
150 g vegetable oil,
200 g cheese.

Cooking:
Prepare mushroom broth cubes according to package directions. Soak beans and boil in advance until half cooked. Cut potatoes, carrots and tomatoes into cubes, grate cheese. Put the chopped vegetables, beans into the boiling broth and cook everything until tender. In a dry frying pan, fry the flour until light cream in color, add, stirring, vegetable oil. Then add to soup and cook for 5 minutes. Sprinkle the soup with grated cheese before serving.

Ingredients:
2.5 liters of meat broth,
½ stack beans,
½ stack short pasta,
1 onion
1 stalk leek,
2 carrots
1 potato
1 turnip,
150 g fresh green peas,
250 g chopped spinach
3 art. l. olive or vegetable oil,
hard grated cheese - to taste,
salt, pepper, sugar - to taste.

Cooking:
Soak the beans overnight, and then, draining the water, boil them in 2.5 cups of broth for 1 hour. In another saucepan, heat the oil and sauté the onion, leek, and diced carrots, potatoes, and turnips in it for 10 minutes. Add the remaining broth and stewed vegetables to the beans. Bring everything to a boil, cover and simmer for an hour. Then add peas, chopped spinach, pasta, salt, pepper, sugar to taste to the soup and continue to cook for another 20 minutes. Serve the cheese separately.

Cooking:
1.5 liters of meat broth,
1 st. rice,
1 small head of cabbage
1 onion
100 g hard cheese,
3-4 tbsp butter,
salt, black ground pepper - to taste.

Cooking:
Rinse the rice and boil it in salted water along with the shredded cabbage. When they are ready, drain the water, put the rice and cabbage in a saucepan, add butter, finely chopped onion, salt, black pepper, pour in the broth and boil. Sprinkle the soup with grated cheese before serving.

Ingredients:
5 stack meat or chicken broth
2 eggs,
1 tbsp flour,
4 tbsp milk,
1-2 tbsp vegetable oil,
2-3 tbsp grated hard cheese
salt - to taste.

Cooking:
Whisk eggs with flour, milk and salt. Grease the bottom of the pan with oil and put the resulting dough into it. Fry it for 1 minute, then put it on a board or paper, roll it up and cut into thin strips. Put them in a boiling broth, where then add the cheese.

Ingredients:
500 g chanterelles,
2 potatoes
1 carrot
1 onion
2 melted cheeses
vegetable oil,
salt, spices - to taste.

Cooking:
Place well-washed, chopped chanterelles in a saucepan, cover with water and cook for 15-20 minutes. Add the diced potatoes and simmer over low heat for about 15 minutes. Then make a fry of finely chopped onions and carrots. Pair it with soup. Add the melted cheeses, previously cut into small pieces, to the soup and stir gently until the cheese is melted. Season the finished soup with salt and spices to taste and serve sprinkled with herbs.

And now a few recipes for amazingly delicious cheese soups, so to speak, for example.

Ingredients:
1 head of cauliflower,
300 g chicken or turkey fillet,
1 onion
1 carrot
50-100 g of processed cheese,
salt - to taste.

Cooking:
In 2-3 liters of salted water, boil the chicken fillet, onions and carrots. Divide the head of cabbage into inflorescences. Add the florets to the broth 5 minutes after the start of the boil. Puree the soup with a blender. Divide the finished fillet into small pieces. Add cheese and, stirring, cook for 5 minutes over low heat. Turn off the heat, close the lid and let it brew for 10-15 minutes. Serve with fresh herbs and croutons.

Ingredients:
800 ml chicken or beef broth
400 g shrimp
500 ml milk
200 ml 33% cream,
1 st. l. flour,
50 g butter,
100 g soft cheese (processed or gouda),
50 g toast,
80 ml cognac,
1 pinch of turmeric, wigs and white ground pepper,
1 st. l. chopped dill,
salt - to taste.

Cooking:
Boil shrimp in boiling water and peel. Melt the butter in a hot saucepan and add the flour. Fry it, stirring, 2 minutes. Remove from heat, gradually add milk and mix thoroughly. Then strain and add the broth. Bring to a boil and lower the heat. Grate the cheese on a fine grater and, stirring, add it to the soup. Add cream, salt, pepper, turmeric, shrimp and cook over low heat for 3-4 minutes. Just before the end of cooking, add cognac to the soup. You can decorate the finished soup with chopped herbs and croutons seasoned with paprika.

Ingredients:
400 g melted cheese
3-4 potatoes
1 onion
1 carrot
5-6 hunting sausages,
1 tbsp vegetable oil,
salt, seasonings - to taste.

Cooking:
Dissolve the cheese in 200 ml of boiling water. Add thinly sliced ​​potatoes. Top up hot water to the desired volume, but do not forget that the soup should be thick. Fry the onions and carrots in vegetable or olive oil and add to the soup. Cut the hunting sausages into circles and also add to the soup. Salt the soup, add seasonings to taste. The readiness of the dish is determined by the readiness of the potatoes.

Cheese soup with chicken and tomatoes

Ingredients:
1 chicken breast
200 g melted cheese
7 potatoes
2 large tomatoes,
1 onion
1 carrot (large)
1 head of garlic
salt, pepper - to taste.

Cooking:
Boil and finely chop the chicken fillet. Then put it in a saucepan, add water, finely chopped potatoes and boil until the potatoes are tender. Finely chop the onion, grate the carrots on a fine grater. Fry the vegetables in a small amount of oil until half cooked. Add very finely chopped tomatoes and garlic. Simmer until cooked under the lid. Then add to soup vegetable stew and cheese, cut into small pieces. Mix thoroughly. Let it boil, turn off and insist.

Fantasies in the preparation of these wonderful recipes can be shown as much as you like. What if you manage to create a unique culinary masterpiece by adding a new ingredient? Taste, experiment and make your own cheese soups. We have no doubt that they will be unusually tasty and original!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Step-by-step recipes for making cream cheese soup with sausage, mushrooms, salmon, shrimps and chicken fillet

2018-03-05 Rida Khasanova

Grade
prescription

3539

Time
(min)

servings
(people)

In 100 grams of the finished dish

10 gr.

9 gr.

carbohydrates

8 gr.

157 kcal.

Option 1: Classic Cream Cheese Soup Recipe

This soup takes pride of place among the first courses. They are at the same time easy to prepare, but at the same time exquisite, always tasty and appetizing. They are loved because they are easy and quick to prepare. Soup with cheese perfectly saturates and warms.

Cheese soup goes well with various vegetables, with boiled or smoked meat, with forest mushrooms, red and white fish and seafood. Processed cheese can be purchased in briquettes or in trays, with a softer consistency.

Ingredients:

• 200-230 gr. processed cheese;
• five potatoes;
• a tablespoon of sunflower oil;
• half a teaspoon of salt;
• a pinch of turmeric;
• half a teaspoon of black ground pepper;
• small bulb;
• small carrot;
• fresh greens.

Cream cheese soup recipe step by step

Remove skin from potatoes, cut into cubes. Pour water into a saucepan, season with salt and pepper. During cooking, remove the foam in a timely manner.

Peel the onion with carrots and chop with a knife. Heat the oil in a frying pan and fry the vegetables in it, sprinkled with turmeric, for about six minutes.

Pour the fried vegetables to the finished potatoes, mix.

Grate the processed cheese directly over the pan and continue to cook, stirring with a spoon, until the cheese is completely melted.

Rinse the greens with water, finely chop with a knife. Add to the soup, stir and after a couple of minutes turn off the light.

Cover the soup with a lid for ten minutes so that it brews and can be served. You can also add zucchini, zucchini and celery to the soup.

Option 2: Quick Cream Cheese Soup Recipe

Cheese soup can be cooked in just 25-30 minutes. Ready minced meat will help out, from which meatballs will be molded.

Ingredients:

• two liters of water;
• three potatoes;
• two bulbs;
• three tablespoons of processed cheese;
• fresh greens;
• Bay leaf;
• 200 gr. minced meat;
• a tablespoon of sour cream;
• spices;
• vegetable oil.

How to quickly cook cheese soup from processed cheese

Stir in sour cream, finely chopped onion, salt and pepper. Thoroughly stir everything until smooth. Wet your hands with cool water and roll up not quite large round meatballs.

Peel the skin off the potatoes, wash and cut into cubes.

Clean the second onion, chop. Pass the vegetable in oil until golden.

Put a pot of water on the fire. As soon as it boils, shift the meatballs, chopped potatoes and vegetable frying.

After seven minutes, add cheese and stir. Reduce the heat so that the soup does not boil.

When the cheese is completely melted in the broth, turn off the heat. When serving, decorate each serving of cheese soup with finely chopped fresh herbs.

Option 3: Cheese soup with melted cheese and chicken fillet

Soup with cheese and chicken fillet - a good option meals for lunch. It is prepared soon, from the simplest and most affordable products, but it looks very bright and appetizing. And most importantly, quickly saturates.

Ingredients:

• 350-390 gr. chicken fillet;
• 200-220 gr. processed cheese;
• three potatoes;
• carrot;
• salt and ground black pepper;
• laurel leaf;
• baguette or white loaf;
• a couple of cloves of garlic;
• olive and vegetable oil.

How to cook

One and a half to two liters of water in a saucepan put on the stove to warm up.

Wash the chicken fillet, cut off all unnecessary: ​​fat, films. Divide into pieces and transfer to boiled water. Add salt, black peppercorns, two bay leaves. Boil for twenty minutes from the boil.

Peel the potatoes, wash and cut into sticks.

Remove the meat from the broth to a plate. Put the potato wedges into the broth and cook for about six minutes.

Grate carrots on a medium grater. Fry in any oil until soft. Transfer the fry to the saucepan with the potatoes, stir.

Divide the processed cheese into small pieces and add to the soup, stir with a spoon until it melts without residue. After that, turn off the stove.

Cut the baguette into thin slices, dip in olive oil and grate with a chopped clove of garlic. Spread the bread on a baking sheet and put in the oven for 2-3 minutes at a temperature of 180-190 degrees.

Place a few pieces of chicken into each bowl of soup. Serve garnished with fresh herbs and baguette croutons.

Option 4: Cheese soup with melted cheese and sausage in a slow cooker

Cheese soup in a slow cooker is prepared extremely simply, which will especially please young mothers. It will not be difficult to prepare dinner, the miracle machine will do everything by itself, except for preparing the ingredients.

Ingredients:

• two potatoes;
• carrot;
• a pair of bulbs;
• 300 gr. raw smoked sausage;
• four processed cheeses;
• a small bunch of dill;
• salt and ground pepper.

Step by step recipe

Cut the sausage into thin half circles.

Peel the potatoes and cut the tubers into small pieces.

Peeled carrots grate or cut into thin circles.

Remove the skin from the onion, chop finely.

Rinse greens and finely chop.

Combine prepared products in a multicooker bowl. Pour in water (you can use meat broth) and select the soup mode for an hour.

While the soup is cooking, grate the cheese. To make it easier, you need to chill the cheese in the freezer in advance.

After half an hour from the start of cooking, put the grated cheese into the bowl, stir and continue cooking.

When the multicooker gives a signal about the end of cooking, switch the mode to heating so that the soup is infused. Ten minutes later you can serve. Smoked sausage, if desired, can be replaced with regular boiled sausage. It will be tastier if it is fried first.

Option 5: Cheese soup with melted cheese and mushrooms

This soup can be prepared without meat products but with mushrooms. In fact, mushrooms are also meat, only plant origin. Unlike simple mushroom soup with potatoes, this one has a more delicate texture and a pleasant aroma of cream.

Ingredients:

• 200-250 gr. forest mushrooms;
• three potatoes;
• bulb;
• half a glass of cream;
• 100-120 gr. processed cheese;
• 50-60 gr. butter;
• salt and black pepper;
• bay leaf.

How to cook

Clean fresh mushrooms from litter, rinse and cut into arbitrary pieces. If the mushrooms are frozen, then defrost them first, but not completely, otherwise they will become watery.

Peel the onion and chop finely. Grind one peeled potato on a medium grater.

Melt a piece of butter in a frying pan and put mushrooms and onions into it. Stir and cook until the onions are soft. Add potatoes, reduce heat and sauté until potatoes are tender.

Cut the remaining potatoes into medium cubes. Put in a saucepan and pour water, salt. When the potatoes are almost ready, rub the melted cheese on it.

Add frying pan, ground pepper and bay leaf. Turn off the fire after seven minutes.

Insist the soup under a tightly closed lid and serve, sprinkled with fresh parsley and croutons of white or rye bread. In Soup, you can also use other fresh mushrooms, dried or pickled.

Option 6: Cheese soup with melted cheese, salmon and pine nuts

A simple cheese soup can be turned into a gourmet dish when boiled with red fish and served with cedar nuts.

Ingredients:

• 250 gr. salmon fillet;
• shallot;
• carrot;
• fresh dill;
• three potatoes;
• three tablespoons of pine nuts;
• four processed cheeses;
• pepper and salt;
• olive oil.

How to cook

Heat olive oil in a saucepan. Coarsely grated carrots and shallots fry, stirring, until golden brown. At the end of frying, add peeled pine nuts, mix and turn off the stove.

Fill the pot with water. After boiling, put processed cheese into it, cut into small sticks. Stir with a wooden spatula until cheese is melted.

Wash the peeled potatoes and cut into small squares. Put in cheese broth.

When the potatoes are almost ready, transfer the vegetable fry from the saucepan to the soup.

Wash the salmon fillet, cut into cubes. Put in the soup immediately after frying, salt and add finely chopped dill. After boiling, cook for about 5-7 minutes and turn off the stove.

Leave for 5-6 minutes and serve immediately. Such a soup can also be made from pollock, the broth is no less tasty.

Option 7: Cheese soup with melted cheese and shrimps

Those who love seafood can make a light shrimp soup for lunch. If desired, at the end of cooking, the soup can be chopped with a blender, then you get the most delicate creamy soup.

Ingredients:

• two liters of water;
• 300 gr. frozen shrimp;
• four potatoes;
• carrot;
• a pinch of salt;
• three processed cheeses;
• salt;
• laurel leaf;
• four peas of black pepper;
• sprig of parsley.

Step by step recipe

Fill a saucepan with water, bring to a boil and put the frozen shrimp into it. Salt, add bay leaf and peppercorns. After five minutes, remove the shrimp, strain the broth and put on fire again.

Coarsely chop the peeled potatoes.

Finely chop the carrots and onions and combine in the broth with potatoes. Cook until soft, about thirteen minutes.

Cut the processed cheese arbitrarily. Put in boiling soup and stir until they are completely dissolved in the broth. Season the soup as needed.

Remove shells from shrimp and add to soup. After a couple of minutes, you can turn off the stove.

Pour the cheese soup into bowls, seasoning each serving with a handful of chopped parsley.

Option 8: Cheese soup with melted cheese in pots

Soup can be cooked not only on the stove or in a slow cooker, but also in the oven. To do this, you will need clay or ceramic baking pots, which will act as portioned dishes. The amount of ingredients in the recipe is for four pots.

Ingredients:

• 500-540 gr. pork;
• six potatoes;
• 310 gr. processed cheese;
• two small onions;
• salt and spices.

How to cook

Rinse the pork meat, cut off the fat and films, and cut into small pieces. Lay at the bottom of the pots.

Sprinkle meat with onion cubes.

Pour small potato cubes into pots on the onion layer.

Pour hot water into a separate cup, salt and sprinkle with spices, mix.

Pour water into pots, not reaching the edge of 1-1.5 cm.

Put cubes of melted cheese in each pot.

Put a circle of food foil under the lid of the pot so that the soup does not run away. Put in a cold oven for 90 minutes at a temperature of 170-180 degrees.

Serve the soup directly in the pots before it has cooled. Bon appetit!

How many varieties of processed cheese do you know? Looking at the store shelf with these cheeses, eyes widen. I want this one with the taste of mushrooms, and that one with bacon, and it’s also interesting to try with herbs and garlic, and more ... more and more.

And how many dishes do you know where processed cheese is used, how many recipes are in your cookbook? Of course, a sandwich, and of course, a salad. What about melted cheese soup? For example, rich vegetable with an interesting cheese flavor? If you haven't brewed one yet, now is the time to do it.

COLLECTION OF CHEESE SOUPS WITH MELTED CHEESE:

Soup with melted cheese and vegetables

Easy to prepare, very nutritious, this soup will appeal to everyone, because the flavor combination in it of vegetables and cheese is very harmonious.

Recipe Ingredients

• processed cheese - 2 pieces (or 180 grams)
• zucchini - 1 large fruit
• potatoes - 2-3 medium
• onion - 1
• carrots - 1 medium
• broth - 1.5 liters
• vegetable oil for frying vegetables
• salt, herbs, pepper - to your taste

How to cook soup with melted cheese and vegetables

Prepare the vegetables and put them in a saucepan where the cream cheese soup will be cooked.

Cut potatoes and zucchini into small cubes. If the zucchini is young with a beautiful skin, then it is not necessary to peel it, it is enough to wash it well.

Onion is best chopped finely.

And coarsely chop the carrots.

Pour a little vegetable oil and fry the vegetables for 5-10 minutes. above average on fire. Don't forget to stir.

Add broth (depending on desired thickness).

Boil the vegetables until the potatoes are cooked, and then add the finely chopped cheese.

While stirring, heat the soup until all the cheese has melted. Salt and pepper to taste, throw in finely chopped greens.

ON A NOTE

For soup, processed cheese with any taste is suitable. Just like any vegetable. You can add bell peppers, and corn, and green pea, and cauliflower - in general, make a vegetable mix from your favorite vegetables.

To add or not to add spices, decide for yourself - this soup is good for its delicate creamy taste, excessive and rich spices will clog this taste.

Soup puree with melted cheese, milk recipe

You can cook soup with melted soup and vegetables not only in broth, but also in milk. It literally takes 10 minutes to make.

What you need

• processed cheese - 100 grams
• zucchini - 1 (about 250 grams)
• milk - 250 ml
• butter - 1 tbsp. the spoon
• shallot - 1
• salt and pepper

How to cook

Finely chop the onion. Put the butter in a saucepan, put on fire, add the onion and fry lightly. Cut the zucchini into small cubes. Add to the onion and cook for 7-10 minutes.

Cut the cheese into small pieces. Pour in milk and bring to a boil. Put the melted cheese, mix.

Puree the soup with a blender. Salt and pepper to your taste.

Pour the cheese-milk mixture back into the saucepan and heat (do not boil).

Grilled zucchini slices and crackers are perfect for this soup with melted cheese.

Cream cheese soup recipe with chicken

A savory soup made from processed cheese and a set of vegetables, which can be supplemented with pieces of boiled chicken or, if the soup is prepared in a quick way, with sausages.

What you need

• processed cheese - 100 grams
• onion - 1
• garlic - 1-2 cloves
• cauliflower - 200 grams
• broccoli - 200 grams
• carrots - 200 grams
• butter for frying vegetables
• chicken broth
• chicken breasts - 1 pc.
• salt, pepper, whisper nutmeg

How to cook

Finely chop the onion and fry it in butter in a saucepan where you will prepare the soup. Separate the broccoli and cauliflower into florets and put them to fry with the onions. Chop the garlic very finely and add to the vegetables. Fry everything together for 5 minutes.

Pour in broth and simmer until vegetables are tender.

Add melted cheese cut into small pieces. While stirring, melt it completely.

Add pre-boiled and chopped chicken to the soup and hold it on fire for a little more. Salt, pepper, season with nutmeg.

Soup recipe with melted cheese and minced meat

Highly tasty soup, which will be eaten with pleasure by children who are not particularly fond of first courses. Do not forget to put nutmeg - it is a must in this soup (nutmeg is especially good for melted cheese soup).

What you need

• processed cheese - 300 grams
• minced meat - 500 grams
• potatoes - 1 large
• leek - 2
• water - 1.5-2 liters
• salt, pepper, herbs, nutmeg.

How to cook

Peel, wash and cut potatoes into small cubes. Pour water into a saucepan, bring to a boil. Drop potatoes and cheese into boiling water. Cook over low heat.

Fry minced meat in a pan. Salt and pepper to taste. Cut the leek into rings and put to the minced meat. Cook for 10 minutes over low heat with a lid on. Then put the meat mixture in the pan and cook for another 10 minutes.

Turn off, add salt if needed, finely chopped herbs and some powdered nutmeg. Let the soup brew for half an hour and serve.

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, durum 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? Read our selection of the most best recipes soup with cheese.

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 color pink 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)
• greenery

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.

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. Cold chicken breast cut 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. Bon appetit!

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.