How to make cream cheese soup. Delicious cream cheese soup recipe. Cooking cheese soup with melted cheese

Creamy, gentle cheese soup with a delicious taste that is impossible to resist and not to taste a hearty plate of the first course is very easy to prepare. The main component is melted cheese, and the rest of the ingredients can be added according to your taste to diversify a hearty dish.

Such soups are quite nutritious, but at the same time incredibly easy to prepare and do not require a large number of ingredients - you can use the meat and vegetables that are available for cooking.

A delicious soup will also be hearty, as meat, poultry or even seafood will be present along with a rich hearty broth. For lovers vegetable soups there are sure to be recipes too, because the creamy taste goes well with many vegetables. Cereals are also added to the soup and pasta that we love so much. Well, where without potatoes, he is very out of place here.

When I can’t figure out what to cook for dinner, and there are processed cheeses in the refrigerator, then the answer comes by itself. I suggest you get acquainted with the variety of soup options and choose your favorite.

How to cook cheese soup?

Creamy soups with the addition of cheese occupy a separate niche in cooking, among them the classic cheese soup, with the addition of mushrooms, chicken or seafood, stands out. How to cook tasty first dish?

Soup can be boiled in water or vegetable broth, but chicken broth is best for cooking. You can make it budget-friendly if you boil a chicken back (ridge) a couple of legs or wings. The broth based on chicken breast is "empty" and not fragrant.

Well, besides processed cheese(and some recipes use cheese durum varieties) root crops are added to the dish - potatoes and carrots, pumpkin, browned onions, fresh herbs and seasonings, a little rice or thin vermicelli for satiety.

What kind of cheese should be used to make cheese soup?

There are a huge number of recipes for the dish, so the ingredients used in it are different, including the main product - cheese. Any cheese can be used for cooking, even expensive varieties with blue mold. The only thing worth paying attention to, depending on the type of cheese, is that it is added to the broth at different stages of preparation.

• Processed or soft cheese is added almost at the very end of cooking the soup, the product in the form of a bar can be grated or cut into small cubes for quick dissolution;
• Brie or Roquefort cheese is added to the soup along with greens, just a couple of minutes before being ready, they can be kneaded and mixed with heavy cream to enhance the aroma and taste of the dish;
• If the recipe uses semi-solid or hard cheese, it must be grated on the smallest grater with a ribbed surface, and it is added to the dish 5-7 minutes before the end of cooking and must completely dissolve.

Cheese soup will add variety to everyday nutrition, when all the other first courses have become boring, and are reluctantly eaten by family members. And, of course, it is worth remembering that almost any product can be used for cooking.

A simple recipe for cheese soup with smoked chicken breast

When there is absolutely no time to cook hot food, ordinary processed cheese and some vegetables will help out. Celery in the dish can be replaced with potatoes in the same amount. For a more delicious and rich broth, we use smoked chicken breast, which will add a wonderful taste and aroma to the soup. If you have cooked creamy sauces with smoked meats before, for example, then you will perfectly understand how delicious it can be. If you have leftover chicken broth or have a frozen version of it, then it will also come in handy here.

• A small celery root;
• 1 medium carrot;
• 1-2 onions;
• Smoked chicken breast- 300 gr.;
• 2-3 pcs. processed cheese(bar);
• 500 ml. chicken broth;
• 55 ml. vegetable oil;
• 3-4 sprigs of fresh parsley;
• Salt, black pepper and spices.

Cooking:

1. Cut the peeled celery root into thin slices, then cut them into long sticks or strips. Place in a saucepan and fill with water. Chicken broth is also suitable for soup, if you have left it from the last dish or you are preparing it for long-term storage in a frozen form, then it's time to get it. With chicken broth, the soup will be even tastier. Put the pot on the stove and start cooking.

2. Chop onions and carrots. Grate the carrots on a medium-sized grater or cut into thin sticks with a knife. The size of the carrot will determine how quickly it cooks. Onions are best cut into small cubes, but you can also use straws. It depends if you like onion chunks in your soup.

3. Heat a frying pan with a little vegetable oil on the stove. First add the onion and fry it until it is soft and translucent. Then add the carrots and fry over medium heat until the carrots soften quite a bit and brown. Do not overcook onions and carrots, this can spoil the taste of the finished soup and dark pieces will float.

4. Free the smoked chicken breast from bones and skin. Then cut into thin strips, about the same size that the celery was cut earlier. Put the chicken in the pan and then add the fried onions and carrots to them.

5. It's time to add the melted cheese. To do this, grate it on a grater to make it easier to do it, you can freeze it slightly. If your cheese is soft, then cut it into small pieces with a knife. It should dissolve easily in the boiling broth. Put the cheese into the soup and stir. Boil until it melts. Salt and pepper the soup to taste.

6. The soup will be ready when all the vegetables in it are cooked. At this point, the cheese will completely melt in the broth. You can add fresh herbs and spices. Shoot ready soup and let it brew under the lid for literally five minutes.

Pour the finished soup into bowls and add the remaining parsley. Bright and delicious lunch is ready.

Cream cheese soup with vermicelli and sausages

To prepare this dish, you can use any kind of sausages, both classic - dairy, and take, for example, small smoked hunting sausages or sausages, which will give spicy taste and aroma. It is not surprising that such a soup is loved by children who are not indifferent to sausages. But many adults will also like it, especially because of its simplicity and the relatively low cost of cooking products. This is again one of those soups that is prepared from what was at hand, but with a result that exceeds all expectations.

For cooking you will need:

• 4-5 sausages;
• 3-4 small potatoes;
• 1 small carrot;
• 1-2 onions;
• 2 tbsp. spoons of thin vermicelli;
• A pinch of salt and black pepper;
• 50 ml. sunflower oil;
• 2-3 curds for soup with mushroom flavor;
• Some fresh greens.

Cooking:

1. Since this soup does not use meat, which must be boiled in advance, then you need to start cooking it with frying onions and carrots. Cut the onion into very small cubes and place in a heated frying pan with oil. Let it brown quite a bit. After that, add the carrots grated on a coarse grater to the onion. Pass them together until half cooked. Then they will cook in the soup.

2. A couple of minutes after the carrots, add sausages or sausages to the vegetables in the pan. They need to be peeled and cut into slices of not large thickness. Fry sausages with vegetables.

3. For the convenience of cooking soup, you can fry vegetables and sausages immediately directly in a saucepan with a thick bottom, but do not forget to add oil. This method is also suitable for those who cook in a slow cooker.

4. Pour enough water into the soup pot and place it on the stove. Peel potatoes and cut into small cubes. Put in water and cook until tender, it will take literally 10-15 minutes.

5. When the potatoes are almost cooked, add vermicelli to it. Cook together until done. Then put the fried vegetables and sausages into the pan. Cut the processed cheese into small pieces and throw into the boiling soup. Cook for another five minutes, until all the ingredients are ready, and the processed cheese is melted.

A great hearty meal for the whole family. Add fresh herbs and crackers to it. Bon Appetit!

Delicious cheese soup with meatballs and champignons

What could be tastier than a thick cheese soup with hearty meatballs on a gloomy winter evening. Simple ingredients can be found in every home, and cooking soup takes very little time. most likely it has long become boring, but such a cheese counterpart of it can be a real discovery for you.

For cooking you will need:

• 3 small potatoes;
• 200 gr. processed cheese;
• 300 gr. minced meat;
• 230 gr. fresh champignons;
• 1 small carrot;
• 2 onions;
• Salt and pepper - to taste;
• Favorite spices;
• A little sunflower oil;
• A small bunch of fresh herbs.

Cooking:

1. Peel the potatoes and cut them into cubes. Pour water into a saucepan and bring to a boil. Put the potatoes in boiling water and boil them until tender. In this way, the potatoes will cook well, and the broth will remain transparent.

2. At this time, peel the onions and carrots. Cut the onion into small cubes, and grate the carrot on a coarse grater. Heat a frying pan with vegetable oil and fry the onion first, and then add the carrots to it. Saute until the vegetables are softened and lightly browned.

3. Wash and dry the mushrooms. If the hats have darkened, then you can clean them. Cut the mushrooms into thin slices and add to the pan with the vegetables. Saute them together until the mushrooms are done.

4. Salt and pepper the prepared minced meat. Roll it into many small meatballs, placing them on a clean, dry board. When all the meatballs are ready, put them one by one in boiling water in a saucepan.

5. Put the fried mushrooms with vegetables in a saucepan where the potatoes and meatballs are already being cooked. Add melted cheese to soup. If it is in the form of curds, then they must be cut or crumbled, and if the melted cheese is soft, then put it with a spoon and mix. Simmer soup until cooked and cheese melted.

Steam the soup for a few minutes over low heat and you can pour the creamy delicacy into plates and start eating.

How to cook cheese soup with red fish

Pleasantly diversifies the collection of cheese soups with a dish with the addition of red fish, which will resemble a rich creamy fish soup. This soup, of course, is not as simple and affordable as the sausage option, but it bypasses it far ahead in taste. Any type of red fish from the salmon family will suit this soup, fresh is best of course. You can even find special soup sets that are cheaper than fillets. But after all, this will be enough for us for taste and fat. Moreover, it is no secret to anyone that red fish goes amazingly well with creamy additives.

For cooking you will need:

• Soup set of red fish;
• 1 carrot;
• 1-2 stalks of celery;
• 2 potatoes;
• 1 onion;
• 5 processed cheeses;
• Salt, pepper and spices;
• 60 ml. vegetable oil;
• 3 sprigs of fresh dill.

Cooking:

1. Cook the broth from pieces of fresh red fish. To do this, pour water into a saucepan and put the fish, divided into portions. Salt, add peppercorns and bay leaf. Turn on medium fire. The broth will cook for about 25-30 minutes.

2. Remove the fish from the broth, disassemble from the bones and transfer to a clean pan. Strain the broth through a fine sieve. Now we will continue to cook soup from it.

3. Peel the potatoes and cut them into large cubes. Add to fish broth, continue to cook over medium heat.

4. Cut the onions, carrots and celery into small cubes and fry them in oil until golden brown and soft. Transfer to soup and boil for about 8-10 minutes.

5. Grind fresh greens and curds, pour into soup and let it sweat until the curds dissolve and turn the broth into cheese with soft creamy taste. Check the dish for salt and serve.

Delicate cheese soup with fish is ready. If you do not have the opportunity to cook such a soup from fresh fish, then canned pink salmon is also suitable. Bon Appetit!

Light cheese soup with champignons and broccoli

To prepare this soup, you can use any mushrooms, including frozen or canned. As for cheese, it is better to use the one that is sold in plastic containers, that is, soft (sandwich) without additives. Be sure to look at the composition of the product on the packaging, it must be made from natural cheese rather than artificial substitutes. Then it will melt well in the soup, and it will taste great. Mushrooms are good fresh, but frozen can also be used. The soup itself is very tender and fragrant, the mushrooms smell very tasty. In addition, such a soup will not burden you much if you are on a diet. He is almost vegetarian.

For cooking you will need:

• 5-7 large champignons;
• 2-3 potato tubers;
• 1 small carrot;
• 220 gr. fresh or frozen broccoli;
• Packing 200 gr. processed cheese;
• Salt, black pepper, and spices - to taste;
• A little vegetable and butter;
• fresh greens- by doing.

Cooking:

1. Cut clean champignons into thin slices or pieces. Keep in mind that they will shrink as they cook. Melt a piece of butter in a frying pan and put the mushrooms to fry. Fry until all the mushroom juices have evaporated, and the mushrooms begin to brown.

2. Pour water into a saucepan, put it on the stove and bring to a boil. At this time, prepare the vegetables. Peel the potatoes and cut into small cubes the way you like to see them in the soup. Wash the broccoli and cut into smaller florets. Large ones can be cut lengthwise with a knife.

3. Grate peeled carrots on a coarse or fine grater. Can be cut with a knife into very thin strips. Place in a frying pan heated with oil and lightly fry until the carrots soften a little.

4. Transfer all the vegetables to boiling water, salt and season the future soup with spices. First potatoes and broccoli. After they cook for 10 minutes, put the carrots and mushrooms.

5. Boil the soup until the vegetables are ready. Now you can add melted cheese. Put the soft cheese out of the package with a spoon, and chop the hard cheese with a knife.

As soon as the cheese has dissolved, the soup can be poured into bowls and served. Fresh greens are great for this dinner.

Even in Russia, they enjoyed chicken broth with giblets, and in our time, the soup can be modified by preparing it with the addition of melted cheese and vegetables. Delicate creamy taste will be wonderfully combined with chicken hearts. The soup will turn out to be very hearty and thick, so it is easy to feed a large golodzha family.

For cooking you will need:

• 4-6 potato tubers;
• 1 small carrot;
• 1 small onion;
• 600 gr. giblets ( chicken hearts);
• 100 gr. processed cheese;
• 50 gr. thin vermicelli;
• Salt, pepper, seasoning spices;
• 55 gr. butter;
• Greens - to taste.

Cooking:

1. Rinse the giblets well in cold water, trim excess fat from them and cut in half to remove any remaining blood clots inside. Then rinse the chicken hearts again and fill with clean water.

2. Cut the onion into small cubes and fry in a small amount of oil. When it becomes transparent, add the same finely chopped carrots. Stirring constantly, fry them until lightly browned.

3. Peel the potatoes, cut them into large cubes and transfer to boiling water or broth. The broth can be vegetable or chicken.

4. Put chicken hearts in a pan with onions and carrots and simmer them for 15 minutes over low heat, covered with a lid. After that, put them in the broth with potatoes and cook further.

5. When the potatoes are almost ready, put the vermicelli into the boiling future soup. After a couple of minutes, add melted cheese and cook until tender. The cheese should completely dissolve, the softer it is, the faster this will happen.

Serve the soup to the table, spilling it on plates with the addition of garlic croutons. Eat hot!

This version of a simple cheese soup is perfect for cooking in nature, in the country, when you need to quickly and tasty feed people with a hot dish. If there is no time to cook meat or chicken broth, the smoked taste and aroma of sausages will help you cook amazingly. tasty dish. If you are going to fry sausages on the grill in the country, but the weather has deteriorated, please your household with a hot soup with sausages. You will not only be thanked, but they will also ask for supplements.

For cooking you will need:

• 200 gr. processed cheese;
• 2 large potatoes;
• small carrot;
• Onion bulb;
• 300 gr. sausages;
• 2 tbsp. spoons of steamed rice;
• A small bunch of different greens;
• Vegetable oil for frying;
• Salt, black ground pepper.

Cooking:

1. Rinse the rice in running water until the water runs clear. This will wash away excess starch so that the broth in the soup is not too cloudy and thick. Transfer the rice to a bowl with cold water and set to boil.

2. Peel the potatoes and cut into cubes. Add it to the rice in the pot and continue to cook them together. At this stage, you can add some salt.

3. Peel the onions and carrots. Cut the sausages into rings about a centimeter thick. If the hunting sausages are thick, then the mugs can be made thinner. Now it's all about frying. First, put finely chopped onions in a heated frying pan with oil. Fry until transparent. Second, add grated carrots. After the carrots, put the sausages and let them fry a little. The crust will give the soup a special, bright taste smoked meats.

4. At this point, rice and potatoes are almost cooked. Add fried vegetables and sausages to the pan. Stir and cook further.

5. Grate hard processed cheese on a coarse grater or chop into pieces with a knife. Soft cheese from a jar can be spread immediately with a spoon into boiling soup. Stir and let boil for about 5 minutes. The cheese will dissolve during this time. Also add fresh chopped herbs.

When serving, sprinkle the dish with a small pinch of sweet paprika or hot pepper. This soup is very tasty to eat with fresh bread or croutons. Bon Appetit!

Cheese soup recipe with chicken and garlic croutons

You can diversify a simple cheese soup by cooking from yesterday's bread- black or white, spicy garlic croutons. The soup is simple, prepared very quickly, the ingredients are record-breakingly few. But the taste and crispy crackers in addition will not let you forget it for a very long time.

For cooking you will need:

• 350 gr. young potatoes;
• 400 gr. chicken fillet;
• 1 PC. onion;
• 5 cloves of garlic;
• A bunch of fresh parsley;
• 5 slices of bread;
• A little salt and black pepper;
• 55 gr. butter.

Cooking:

1. Chicken fillet rinse, pour clean water in a saucepan and cook until cooked with salt and spices. Remove the cooked meat, cut into portions and return to the broth.

2. Peel and cut the potatoes into medium-sized cubes, transfer to the soup. Fry the onions and carrots in oil and add to the broth.

3. After all the vegetables are cooked, add melted cheese and herbs, more salt and spices and let the soup boil for a few minutes.

4. Cut the bread into cubes, dry it in a dry frying pan with salt and pepper until golden brown, add garlic passed through a kitchen press and a piece of butter.

5. Serve ready-made croutons with hot fragrant soup, and do not forget to add some greens to the plates.

When for festive table it is necessary to serve the first course, cheese soup with shrimp is the most ideal option. You can cook it not only tasty, but also very quickly, and use any size shrimp. Soup can look very delicious if you serve it right. Do not forget to put the shrimp on a plate and then the guests will definitely be delighted.

For cooking you will need:

• Packaging of soft processed cheese;
• 200 ml. fat cream;
• 1 onion;
• 250 gr. shrimp;
• A little fresh dill;
• Z00 gr. potatoes;
• A little vegetable oil;
• Half a medium carrot;
• Salt, pepper and seasonings.

Cooking:

1. Peel the potatoes, cut into cubes, and fill with water, put to boil on the stove.

2. Chop onions and carrots, and fry, transfer to soup. Add melted cheese and cream, salt and seasonings, boil cheese soup until all ingredients are ready.

3. Fry the shrimp in a small amount of oil; for piquancy, you can add a couple of cloves of garlic to them.

Pour hot soup into bowls, add fried shrimp and invite everyone to the table.

Hearty and nutritious cheese soup with chicken meat not only satisfy hunger in winter, but also give strength and energy, thereby improving mood. Cooking will not take much time, especially if you cook chicken broth in advance. Tomatoes and Bell pepper I will make the taste of the soup brighter and richer. You will be surprised how delicious this combination is.

For cooking you will need:

• 500 gr. chicken meat;
• Potatoes - 4-5 pcs.;
• Onion - 1 pc.;
• Fresh tomatoes - 2 pcs.;
• Bulgarian pepper - 1 pc.;
• 200 gr. processed cheese;
• Steamed rice - 2 tbsp. spoons;
• Some fresh greens;
• Sunflower oil;
• Spices and salt.

Cooking:

1. Rinse the chicken meat and cook strong chicken broth from it. Remove the meat and disassemble, removing the bones and excess fat. Return the meat pieces to the pot.

2. Rinse the rice, add it along with the chopped potatoes to the soup. Simmer until half cooked, about 12 minutes.

3. Fry in oil onion, add peppers and tomatoes and stew vegetables, then transfer them to the broth along with oil and juice.

4. 5 minutes before the soup is ready, salt the soup, season with spices and fresh herbs, and add the melted cheese. Stir thoroughly until the cheese has melted.

Pour the finished sur on plates, cut fresh crispy bread and treat your family and friends with a delicious dish.

Cheese cream soup with potatoes - video recipe

An excellent option for making cheese soup can be mashed potatoes. The texture and taste match very well. The basis of the soup can be meat, chicken or vegetable broth. Potatoes will provide density and satiety, and cheese will provide an unforgettable delicate taste. Let's see how easy it is to prepare.

• To prepare a delicious, but dietary cheese soup, choose low-fat processed cheese with a fat content of no more than 17-20%. If this could not be found, use the usual one, but then for satiety, instead of carbohydrates, add more vegetables - broccoli and cauliflower, celery;

You can only slightly emphasize the overall taste picture by adding a small amount of them, but cheese should always come first. Such an original treat is made from hard or processed cheeses. It is best to use several types of this product at once to make the dish more saturated and satisfying. Cheese soup recipes offer a variety of stock options for the base, as well as various combinations of additional ingredients.

Five of the fastest recipes:

They can be cooked in meat or chicken broth, with the addition of greens, potatoes, beans, rice and carrots. There are very unusual ways to prepare this soup. You can add milk, sour cream, cream and even dark or light beer to it. The latter method may not be to everyone's liking. However, true gourmets believe that this recipe is especially interesting, as it contains bitterness, which gives an unusual piquancy. Even a beginner can cope with the preparation of a cheese masterpiece. The most important thing is to strictly follow the instructions and observe the proportions.

Creamy, gentle cheese soup with a delicious taste that is impossible to resist and not to taste a hearty plate of the first course is very easy to prepare. The main component is melted cheese, and the rest of the ingredients can be added according to your taste to diversify a hearty dish.

Cream cheese soup is considered to be a student invention. Why? The set of products and efforts is minimal. Soup with melted cheese hearty and nutritious.

Cheese soup is an unusually tasty dish, loved by many due to the presence of a cheese component. Many people add cheese everywhere - put tender slices on bread, spread on toast, sprinkle on chicken and scrambled eggs.

Processed cheese "Druzhba" was once invented specifically for astronauts. It is made from natural and high-quality ingredients and therefore has become very popular in cooking. The soup with its addition turns out to be very tasty, children like it and it cooks very quickly.

A delicious soup can be prepared quickly using the simplest ingredients to create it. For example, soup recipes with melted cheese (creamy or with different flavors). Such a soup will fill everything around with a seductive aroma, attracting your homes.

A type of soup whose main ingredient is cheese. The idea of ​​this soup is based on melting cheese in boiling water, which gives the soup a special taste and high nutritional value. This is also the reason why a small number of other components are included in the composition of cheese soups. The composition of cheese soup may include, as a rule, onions, carrots, potatoes, celery, mushrooms, butter, milk, meat broth etc. Sometimes there are recipes with meat products, as well as with a large number of components. Different types of cheeses are used for cooking: processed cheeses (especially for soups fast food), cheddar, dutch, gorgonzola, etc.

Often, when serving, croutons of white bread are placed on the plates, which are poured with ready-made soup.

They say that cheese soup originates from Switzerland since 1911, it was then that the porters invented melted cheese, but the French also do not refuse cheese soup, who invented many different varieties cheese. Now, cheese soup is the national dish of French cuisine.

Cheese soup - 50 most delicious recipes with melted cheese

If you like to cook simple but at the same time fine dining Then these recipes are sure to please you. Try to diversify your diet with cheese soup with processed cheese. It is not in vain that it takes pride of place in the category of first courses. Cheese soup always turns out to be tender and light in texture, but satisfying in content.

Cheese soup with chicken and melted cheese - a great alternative to the usual chicken soup with noodles. It turns out very satisfying, but with a mild creamy taste of cheese. Processed cheese can be used any at your discretion - lumpy or in a bath. Making cheese soup is not difficult - but mine step by step recipe will help you with this.

Ingredients:

• Chicken
• Potato
• Carrot
• Vermicelli
• processed cheese
• vegetable oil

Cooking:

• Boil the chicken, cut into small pieces. Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables. Add to broth.
• Cut potatoes into strips. Put in soup. cook 5 minutes. Salt, pepper to taste.
• Add vermicelli to soup. cook 5 minutes.
• Put the melted cheese, if it is in sticks, then grate it on a fine grater first. Cook until cheese is melted.
• Bon Appetit;)

Anastasia

The soup that we offer you to cook has a delicate creamy taste. It opens with mushrooms. The dish is suitable as a first course for lunch.

Ingredients:

• Chicken thigh/fillet - 1
• Potato - 2
• Bulb - 1
• Carrot - 1
• Mushrooms - 250 gr
• Water - 2 liters
• melted cheese - 2 packaging
• Salt, spices - to taste
• Greens as desired

Cooking:

• Boil chicken for minutes 20 with bay leaf and peppercorns.
• While the chicken is cooking, peel the onions, carrots and potatoes.
• Finely chop the onion. Grate carrots on a coarse grater. Fry in vegetable oil. Add mushrooms and fry together. Salt, add spices.
• Across 20 minutes to remove the chicken from the broth. Throw in chopped potatoes. Cut the chicken meat into pieces and add back to the soup.
• We also add the roast with mushrooms to the soup and cook together for minutes. 10-15 until potatoes are ready. Add salt and spices to taste.
• Grate the melted cheese on a coarse grater and add to the soup, stirring constantly. Stir soup until cheese is melted. Turn off the stove and let it brew. Sprinkle with chopped herbs if desired. Bon Appetit!
• Find me on instagram instagram.com

Antonina

Cheese soup for lunch - first course with melted cheese

It is easy and quick to prepare, and the dish turns out with a rich creamy taste:

Ingredients (per 3 liter pot):

• Meat - 300 gr
• Potatoes - 3 PCS
• Onion - 1 PCS
• Carrot - 1 PCS
• Melted cheese - 3 st.l
• Salt - to taste

Cooking:

• Cut the meat into cubes. Pour into a saucepan and pour 2-3 l. Water. Put on medium fire.
• Peel potatoes and cut into cubes. As soon as the meat boils, send the potatoes to the soup and cook 10 min.
• Peel the onion and cut into cubes. We send it to a frying pan heated and greased with vegetable oil. We clean the carrots and three on a coarse grater. We send to the bow. Roast it all together 10-15 min.
• Put the roast in the soup and cook 15 min. Add melted cheese and mix well. Salt. Let it boil and turn off the fire.

Cris

Cheese soup with processed cheese sausage

Cheese soup with sausage and melted cheese is what you need. For its preparation, any boiled, raw smoked or smoked sausage, as well as sausages and sausages, is suitable. In addition, you can use any meat delicacies such as bacon, brisket, ham or boiled pork. By the way, it is most convenient to use cuts from various sausages, meat and cheese left after the festive feast for such a soup. And for more satiety, it does not hurt to add some small pasta to the soup.

Ingredients:

• Processed cheese friendship - 2
• Potatoes - 4
• Sausages - 200 gram
• Carrot - 1
• Bulb - 1
• Gossamer noodles - a handful
• Vegetable oil

Cooking:

• Put water on fire and bring to a boil. In a frying pan, fry finely chopped onion in oil until soft. Add chopped sausage. Fry. Add to boiling water.
• Three carrots on a coarse grater. Add to saucepan. Peel potatoes and cut into cubes. Throw in a saucepan. We add some salt. Cooking 10 minutes.
• We add a web. We cook more 5 minutes. Salt if necessary. Turn off the fire and let stand on the stove 5 minutes.

Daria Dyukova

Cheese soup with mushrooms and processed cheese

Very tasty mushroom soup from forest mushrooms with processed cheese and vegetables - it doesn't taste better! As well as cheese soup - puree of fresh champignons. Easy Recipe for a multicooker-pressure cooker.

Ingredients (8 servings):

• mushrooms - 395 G
• Carrot - 1
• Bulb - 1
• Potato - 4 PCS.
• Melted cheese for soup 180 G
• Water - 2,5 l
• Salts - 1 tsp
• bay leaves - 2
• Butter - 25 G
• Ground black pepper - to taste

To a plate:

• parsley
• Cream 10 %

Cooking - 20 minutes:

• Put a piece of butter in the bowl of the pressure cooker. Add chopped onions, carrots, mushrooms. Cover with a lid.
• Install the program "Frying" on 160 *FROM. Roast about 8-10 minutes, stirring, until the mushrooms reduce in size and until the liquid evaporates. Then disable the program.
• Add chopped potatoes, bay leaf. Spice up. Pour in water. Salt. Mix. Close the lid and valve. Cook 5 minutes on the Soup program.
• When ready, carefully release the pressure and open the lid. Add finely chopped cheese to the soup. Mix thoroughly and leave covered for 5 minutes.
• Then you can serve by adding cream to the plate and sprinkle with finely chopped parsley.
• Video recipe: www.youtube.com

Cheese soup with melted cheese chicken

Cheese soup with chicken is quite popular today. Its delicate taste and incredible flavor bewitches. If you are bored with the usual meat and vegetable soups, then be sure to try the cheese soup.
Irresistible aroma and taste🔥🔥🔥🔥
Calculation for 3 liters

Ingredients:

• chicken breast - 500-700 gr.
• Potato - 5-6
• Carrot (medium) - 1
• Medium Bulb - 1
• Processed cheese friendship - 2
• Smoked processed cheese - 50 gr.
• Butter - 20 gr.
• Vegetable oil for frying
• Salt, ground black pepper, bay leaf and herbs - to taste

Cooking:

• Cut the chicken breast into small pieces, then place in boiling salted water.
• Cut the potatoes into cubes, add to the chicken (cook 20-25 minutes).
• Grate the carrots on a coarse grater, chop the onion.
• Heat the oil in a frying pan, fry the onions and carrots (they should be lightly fried).
• Put the roast in the soup and cook more 10-15 minutes.
• Grate the curds and add to the finished soup, mix thoroughly until completely dissolved.
• Add spices, herbs and butter.
• Bon Appetit!!!

Alyona

Chicken French Cheese Soup is a famous first course with a long tradition. France knows a lot about the right combination of ingredients for maximum pleasure. You only have to try it once to understand everything!
Recipe in the newspaper - decided to cook.
Ingredients are listed as original recipe. I did it by eye
This is now one of my favorite soups.

Ingredients:

• Chicken fillet - 500 G
• melted cheese - 200 G
• Potato - 400 G
• Luca - 150 G
• Carrots - 180 G
• Salt and pepper - to taste
• Bay leaf - 2-3 PCS
• Allspice and black peppercorns - 2-3
• Butter - 2 st l

Cooking:

• Place the meat in a saucepan and add water. Once the water boils, add 1 tsp salt, bay leaf and pepper. Cook from the moment of boiling 20 minutes, then remove the meat. On the butter make a light frying of onions and carrots, lightly salt and pepper.
• Potatoes cut into cubes, meat-small pieces. Cut or grate melted cheese.
• Add potatoes to the boiling broth, cook from the moment of boiling 5-7 minutes. Then add frying and cook more 5-7 minutes. Then add meat and cook more 3-4 minutes.
• Add melted cheese, mix well, add salt if necessary, turn off the heat. Sprinkle with herbs before serving. Can be served with croutons.

Elena Kuzmina

I always include soups in my lunch menu. Moreover, I like "uncomplicated" dishes in cooking that require little use of ingredients, yes, and time too. I also include cheese soups based on chicken broth in the category of such soups. One of my favorite gastronomic variations is the cheese soup with chicken and rice, the recipe of which I offer you. At the exit, such a dish has an appetizing look, and everyone will like its taste, including children and picky gourmets. Ready-made soup can be served with homemade crackers, which perfectly emphasize the taste of the dish.

Ingredients:

• Processed cheese - 2
• Potato - 3-4 PCS.
• Rice - 3 st.l.
• Little carrot - 1
• (200-300 d) chicken fillet - 1
• ground coriander
• Greenery
• Water - 2 liters

Cooking:

• In boiling water, put potatoes, diced, washed rice, pieces of chicken fillet and carrots grated on a fine grater. Bring to a boil and remove the foam. Salt, put ground coriander or other seasonings to taste. Cooking 10-15 minutes.
• Cut the greens, grate the melted cheese. We put the cheese and greens in the soup, mix and cook, stirring, until the cheese dissolves, for another minute 5 .
• Let the soup brew under the lid 5-10 minutes and serve. Bon Appetit!

Tatyana Sergeevna

Cheese soup with herbs - a classic recipe

Creamy, delicate cheese soup with a delicious taste, which is impossible to resist and not to taste a hearty plate of the first course is very easy to prepare. The main component is melted cheese, and the rest of the ingredients can be added according to your taste to diversify a hearty dish.

Ingredients:

• Chicken fillet - 400-500 G
• Melted cheese - 200 G
• Potato - 400 G
• Onion - 150 G
• Carrot - 180 G
• Olive oil
• Salt, pepper, herbs, bay leaf

Cooking:

• 🔸on 100 gram - 110.28 kcal🔸Proteins - 10.29 🔸Fats - 2.9 🔸Carbohydrates - 11.02 🔸 Cooking: In a pot for 3 l put meat and pour water. Once the broth starts to boil, add 1 tsp Salt, a couple of peas of allspice and black, 2-3 bay leaf. Cook from the moment of boiling 20 minutes. Then take out the meat.
• Peel potatoes and cut into cubes. Onion cut into cubes. Grate carrots. Meat cut into small pieces. Processed cheese (if in the form of a stick), grate or cut into cubes. 3 . Add potatoes to boiling broth. From the moment of boiling 5-7 minutes. 4 . At this time, we make a weak frying in olive oil. First put the onions, then the carrots. Lightly salt and pepper. Add the finished frying to the soup and cook more 5-7 minutes.

Elena

Cheese soup with smoked processed cheese sausages

soup with smoked sausage and melted cheese. Smoked sausages and melted cheese complement each other well in this dish. A step-by-step recipe will help you prepare it quickly and simply.

Ingredients:

• Processed cheese - 100-200 gr
• smoked sausages - 150 G
• Potato - 3 PCS
• Carrot - 1 PCS
• Garlic - 3 tooth.
• Onion - 2 PCS
• Salt - to taste
• Water - 1 , 2 l

Cooking:

• Peel and cut vegetables. In a cauldron, fry the garlic in vegetable oil for a few seconds. Immediately add onions and carrots, fry until translucent. Add sausages, fry for a couple of minutes. Add potatoes. Fry, stirring, approx. 10 minutes. Salt to taste.
• Pour water into a cauldron and cook soup with sausages and vegetables for about 15 minutes until the potatoes are done.
• Grate the processed cheese on a coarse grater. Add melted cheese to the soup, stir until the cheese is completely dissolved. Turn off the heat and add chopped greens to the cheese soup. Cheese soup with sausages served with croutons. Bon Appetit!

Valentina Eduardovna

How to cook cheese soup in a hurry

I just love to cook cheese soups, and this one especially. He helps me out when there is absolutely no time for cooking. It cooks quickly, but it turns out a very tasty, light soup. The main thing is that there is ready-made chicken broth in the refrigerator.

Ingredients:

• Potatoes - 2
• Carrot - 1
• Bulb - 1
• Zucchini - 2-3 slice
• Cream - 100 ml
• Soft processed cheese 100 gram
• Salt, pepper - to taste
• Chicken bouillon
• Grows. Oils - 2 table. l
• Crackers
• Greens for serving soup

Cooking:

• We cut all vegetables arbitrarily and mix in one bowl.
• Pour the grow into the pot. Oil and heat it up on the stove. Fry prepared vegetables.
• When a pleasant smell of fried vegetables comes out of the pan, add the broth so that it slightly covers the vegetables.
• Cook until vegetables are ready. Then grind in a blender, but not mashed, but to slightly chop the vegetables.
• Then pour it back into the pan and put it on the stove. Salt if necessary, pepper and pour in the cream.
• Let it boil and add cheese. Wait a bit for the cheese to dissolve. And the soup is ready.
• Serve with crackers, sprinkled with herbs.

Elena Kutilina

How to cook cheese cream soup

This perfect combination simple products, embodied with the help of your golden hands in the most beautiful first hot dish with a delicate, soft creamy flavor and rich aroma. Such an appetizing dish will appeal to every lover of simple and at the same time hearty food!

Ingredients:

• Fresh champignons - 200 gr
• Processed cheese - 2 PCS
• Onion - 1 PCS
• Potato 3 medium tubers
• Rust oil - 2 Art. spoons
• Ground black pepper - to taste
• Salt - to taste
• Purified water - 1,5 liters
• Dried greens (dill or parsley) - to taste

Cooking:

• First, put water on medium heat and let it boil. Then, using a sharp kitchen knife, we peel the vegetables indicated in the recipe, and remove the roots from each mushroom. Rinse everything, dry with paper kitchen towels, in turn we send to the cutting board and continue the preparation. Cut the potatoes into small slices the size of 2-2,5 cm.
• We chop carrots into rings, half rings or quarters with a width of no more than 1 , 5 centimeters. Onion - diced 1 centimeter. Grind the mushrooms into slices or divide each into 4 , 6 , 8 equal parts.
• Remove the aluminum packaging from processed cheeses and chop them on a coarse or medium grater into a clean bowl. After that, lay out the rest of the ingredients that will be needed to make the soup on the countertop, and move on.
• While we were engaged in slicing, the water in the pan boiled, we send potatoes and carrots into it and cook them until fully cooked, sometimes removing a thin layer of white foam from the surface of the bubbling liquid with a slotted spoon. The duration of this process can vary from 20 before 35 minutes, depending on the variety and quality of vegetables. Therefore, we periodically prick them with the teeth of a table fork, if they enter smoothly, without pressure, then these products have softened, that is, they are ready.
• At the same time, turn on the adjacent burner on medium heat and put a frying pan on it with a small amount of vegetable oil, dip the mushrooms into the heated fat and fry them for 10 minutes, stirring constantly with a wooden or silicone kitchen spatula. As soon as all the liquid evaporates and the champignons begin to brown slightly, add onions to them and simmer them together for another 10 minutes until fully cooked, occasionally loosening. Then move the mushroom dressing to the side.
• If the carrots and potatoes are ready, use the same slotted spoon to move them into a small clean bowl, grind with an immersion blender until a homogeneous mushy state and return the resulting mass back to the water in which they were cooked.
• Mix everything well so that the puree dissolves, and again bring the now thick vegetable broth to a boil. When it starts to gurgle, we send the fried mushrooms with onions to the pan, salt, black pepper to taste and dried herbs dill or parsley. We also put the chopped processed cheeses there and cook the soup until they are completely melted, that is, about 10-12 minutes. Then turn off the stove, cover the soup with a lid and let it brew. 7-10 minutes.
• Bon Appetit!

Squirrel MZ

Cheese soup with shrimps - processed cheese soup

Ingredients:

• Shrimps, peeled - 300 gr
• Processed cheese - 400 gr
• Potato medium - 3 PCS
• Bulb medium - 1 PCS
• Carrot medium - 1 PCS
• Garlic - 3 cloves
• Water - 1,5 liters
• Salt, pepper - to taste
• Greens - to taste
• Vegetable oil
• Butter

Cooking:

• Peel potatoes, cut into cubes, pour 1,5 liters of water and put on a small fire. Minutes through 5 (when the water is warm), add all the cheese.
• Finely chop the onion. Grate carrots on a fine grater. Heat up a frying pan, pour in a little vegetable oil and sauté the vegetables. Add to soup. Salt, pepper to taste.
• Finely chop the garlic. Melt butter in a frying pan, add garlic to it. As soon as the garlic gives aroma, add the peeled shrimp (I already boiled) and fry a little. Add to soup and simmer 5-10 minutes.
• Serve with fresh herbs. Bon Appetit!

Gingerbread Sugar

Ingredients:

• Turkey fillet (chicken meat) - 300 gr
• Potato - 2 PCS
• Vermicelli - 1 Cup
• Melted cheese - 3 st l
• Vegetable oil - 2 st l
• Salt pepper
• Greenery
• Water - 2 l

Cooking:

• Boil turkey fillet (you can chicken meat) along with potatoes.
• Heat up in a frying pan vegetable oil and fry the vermicelli in it, stirring often, until browned.
• As the potatoes are cooked, add the fried vermicelli to the soup. Salt, pepper.
• Next, throw in melted cheese. Stir until dissolved.
• Sprinkle the finished soup with herbs. Serve with crackers or bread.

Tamara Adueva- Baysarieva

How to cook cream cheese soup

Insanely delicious

Ingredients:

• Potatoes - 10 PCS
• Big sweet carrot - 1
• Garlic - 2 cloves
• Bulb - 1
• Vegetable oil for frying
• Cheese amber
• Salt, pepper and seasoning 10 vegetables - to taste
• Homemade croutons for decoration

Cooking:

• Peel and cut into cubes potatoes, carrots. Pour in water to cover. Cook until ready.
• In a frying pan in vegetable oil until a transparent color, cook the onion finely diced. At the end, add crushed garlic on the press.
• When the carrots and potatoes are ready, drain the water into a separate bowl, then add mashed potatoes to the soup for thickening. Add frying, amber cheese, salt and seasonings, beat with a blender.
• I added a little more water to the soup, which I previously poured into a bowl.
• When serving, sprinkle with breadcrumbs.

Julia Khreptak

Light cheese soup with melted cheese

Ingredients:

• Cauliflower
• Carrot
• Potato
• Greenery
• Processed cheese - 2

Cooking:

• Cut vegetables, disassemble the cabbage into inflorescences.
• Put carrots and onions into boiling water, boil a little and add cabbage and potatoes. Cook until almost done.
• Behind 7 Minutes add the melted cheese cut into cubes and stir constantly so that the cheese is completely dissolved. Salt and pepper. Sprinkle with herbs and our soup is ready!

Marina Podchisailova

Ingredients:

• Turkey fillet; - - 150 G
• Onion; - - 1 PCS.
• Processed cheese; - - 100 G
• Spices for soup
• Salt; - - taste
• Water; - - 1 liter
• Rice - 50 gr

Cooking:

• Boil the turkey fillet, after boiling, cook 20 minutes. Then add onion, rice and cook more 20 minutes (until the rice is cooked).
• Then add melted cheese, spices. Cook until the cheese is completely melted. Then remove, cool slightly and grind with an immersion blender to a puree state.
• Serve gentle and delicious puree soup hot, sprinkled with herbs and ground black pepper.

Oksana

how to make cheese soup with rice

Today I propose to cook a tender cheese soup with chicken and rice. It is better to serve it on the table with crispy croutons. This soup has an amazing creamy taste that everyone will definitely appreciate. I would be very happy if you support my work with a like, a comment, and share this recipe on your social networks, because it helps me with the promotion of the video. I love you very much, you are the best!

Ingredients (10 servings):

• Potato - 400 gr.
• Rice - 150 gr.
• Hen - 400 gr.
• Luca - 70 gr.
• Carrots - 130 gr.
• Parsley
• melted cheese - 400 gr.
• Salt and water

Cooking - 60 minutes:

• Put finely chopped onions, potatoes, grated carrots, chicken pieces, washed rice into the multicooker bowl, add water, add salt and, if desired, spices, cook 1 hour on the "soup" mode. Add melted cheese to the finished soup, let it brew 7 minutes, stir everything. Arrange on plates, portionwise add finely chopped greens. Best served with crackers.
• A detailed video recipe can be viewed at this link by copying it to the browser: www.youtube.com

A rich, flavorful soup.

Ingredients (4 servings):

• Semolina - 1 Art. l
• Pink salmon (any salmon fish) - 300 G
• Onion - 1 PCS
• Carrot - 1 PCS
• Bulgarian pepper - 1/2 PCS
• Potato - 1 PCS
• Vegetable oil - 2 Art. l
• Green peas (fresh or frozen) - 100 G
• Green beans (fresh or frozen) - 100 G
• Chili pepper - to taste
• Processed cheese - 100 G
• Water - 1,5 l
• A mixture of peppers (freshly ground) - to taste
• Salt - to taste
• Chicken egg - 1 PCS

Cooking - 30 minutes:

• We take salmon fish, I have pink salmon, clean it, cut it into fillets. I cut off the head for cooking broth. We twist the fish with onions.
• Add the egg, salt, pepper mixture to the minced meat.
• We put semolina. We mix minced meat.
• From minced meat we make meatballs the size of a walnut.
• Bulgarian pepper and onion cut into cubes. We take a saucepan or a saucepan with a thick bottom, fry the vegetables in vegetable oil for a couple of minutes over medium heat, add chopped melted cheese. I have cheese with onions, which says "for soups."
• We take green beans, green peas, I have frozen vegetables. We cut potatoes into cubes.
• Pour hot water into a saucepan. The amount of water depends on the desired thickness of the soup. Bring to a boil, put the fish head (peeled, without gills) for the fat. We put potatoes, peas, green beans, chili pepper (to taste) in the soup, salt. Bring to a boil and cook 10 minutes on low heat.
• We put the meatballs in a boiling soup, at this time I usually increase the heat to a maximum so that the boil does not stop. Next, reduce the heat to a minimum and bring the soup to readiness. 10 minutes.
• Serve the soup immediately hot. You can sprinkle with herbs if you like. Bon Appetit!

Svetlana Bobrova (Solomko)

Cheese cream soup with cream cheese

Ingredients:

• Potato - 4-6 PCS
• Carrot - 1 PCS
• Onion - 1-2 PCS
• Cream 10 % - 300-400 ml
• Melted cheese - 150 gr
• Butter - 50-70 gr
• Dill
• Regular hard cheese - to taste

Cooking:

• Let's prepare the ingredients.
• Finely chop the onion.
• Carrots can be cut into slices or halves.
• We cut potatoes.
• In the saucepan in which we will cook the cream soup, melt the butter and begin to sauté the onion.
• Then add carrots, if necessary, you can add more oil.
• Minutes later 2-3 , add potatoes and pour water to just hide the potatoes. Cover with lid and cook for minutes 20 until vegetables are ready.
• Pour in the cream, cook for another minute. 10 .
• It's time for the cheeses. You can rub on a coarse grater or just add in small pieces.
• Salt to taste and when the melted cheese has dissolved, beat with a blender until smooth.
• When serving, add dill, three ordinary cheese on a coarse grater on top, and if there are croutons. Bon appetit 👌🏻

Julia Burmistrova

I thought about what kind of soup to cook and decided this one. It's not quite standard fish soup. It is somewhat similar to the Finnish ear, but again, NOT the same. The taste is very soft and tender. Let's say, not the most dietary soup, but it's not a shame to serve it for a dinner party. Try!

Ingredients:

• Trout - 250 gr
• Spinach - 200 gr
• Bulb - 1
• Carrot - 1
• Potatoes - 4
• Melted soup cheese 150 gr
• 10 % cream - 150 ml
• Parsley - 3 twigs
• Water - 2,5 l

Cooking - 30 minutes:

• Cut the potatoes into cubes, add water and put to boil.
• Finely chop the onion. Fry until golden brown in vegetable oil.
• Grate the carrots, add to the onion and fry 2 minutes.
• Grate cheese and add to vegetables. Pour in 1/3 1 tbsp water, cover and simmer until the cheese has melted.
• When the potatoes are soft, add the fish cut into small pieces, spinach, chopped parsley and cheese mixture. Salt to taste and cook 7 minutes.
• Pour in the cream, bring to a boil and boil. 3 minutes. Bon appetit!

Hope

Delicious cheese soup

simple soup

Ingredients:

• chicken thigh - 1
• Potato - 3 PCS
• Carrot - 1
• Bulb - 1
• Cheese - 50 G
• Greenery

Cooking:

• Wash the chicken thigh. Boil.
• Separate meat from bones.
• Prepare vegetables.
• Grate carrots on a fine grater. Cut the onion.
• Cut potatoes into cubes.
• Let's make a frying of onions and carrots.
• Strain the broth. Boil. Drop the potatoes and cook until done. Add meat. Salt.
• Then add the roast, grated cheese, herbs to the soup.
• The soup is ready!😊👍

Galina Alferova

Ingredients:

• Potato - 2 pieces
• Carrot - 1 thing
• Onion - 1 thing
• Bay leaf, peppercorns
• Chicken wings (for broth)
• Garlic - 2 cloves

For roses:

• Egg - 1
• Salt - a pinch
• olive oil - 1 Art. l.
• Flour - 70-80 gram
• Edited cheese Druzhba - 1

Cooking:

• Boil the broth, take out the wings. We serve them separately with soup. We cut the potatoes into cubes and fall asleep in the broth. Pass the carrots with onions in a pan and add to the broth, let it boil. We put a bay leaf.
• In the meantime, prepare the dough for the roses - combine the egg with salt and butter, and gradually add the flour. Knead elastic dough. Thinly roll into a layer and rub the cheese on a coarse grater. We turn it neatly into a tube, pinch all the edges and cut into small rings. And also in a bowl. Let's boil 5 minutes. Finely chop the garlic and put it in a saucepan, salt the soup and pepper. You can add dill, but you don't have to!
• Bon Appetit!

Kamyshenkovaanna

Ingredients:

• Champignon - 300 gr.
• melted cheese - 100 gr.
• Potato - 3-5 PCS.
• Carrot - 1 PCS.
• Luca - 1-2 PCS.
• Butter - 50 gr.
• Greenery
• Salt - to taste

Cooking:

• Wash onions and carrots. Chop the onion, grate the carrot. Melt in a frying pan 30 gr butter. Saute onions and carrots over medium heat.
• Wash mushrooms and cut. Melt in a frying pan 20 gr. butter. Put the mushrooms and fry-stew them, stirring, over medium heat. Continue sautéing mushrooms until all liquid has evaporated. It is advisable not to fry the mushrooms too much, only until light golden.
• 2 Bring a liter of water to a boil.
• Peel potatoes, wash and cut. Dip the potatoes in the soup, salt, continue to cook for minutes 15 for the potatoes to boil.
• Add overcooking with onions and carrots and fried mushrooms. Then lay out the melted cheese. Bring creamy soup with champignons to a boil and turn off.
• Cut greens.
• Pour the soup on a plate and sprinkle with herbs. Bon Appetit!!!

Natalia Malyihina

Ingredients (4 servings):

• Cauliflower - 300 gr
• Onion - 1 PCS
• Garlic - 1 clove
• Potato - 1 PCS
• Carrot - 1 PCS
• Olive oil - 1 st l
• Butter - 10 gr
• Cheese - 1
• Cream ( 20 %) - 100 ml
• Dill
• Salt, ground black pepper

Cooking:

• Wash the cabbage, disassemble into inflorescences. Fill with water and put on fire.
• Heat up in a frying pan 1 Art. L. Olive oil and 10 gr. Butter. Chop onion, carrot and garlic. Fry the onion in a pan until translucent, add carrots and garlic. fry vegetables 4-6 minutes. When done, add bay leaf and set aside.
• When the cabbage boils, reduce the heat and let it simmer for a few minutes. 5 . Add finely chopped potatoes. Boil a little. Add fried vegetables.
• Grate cheese on a fine grater. Place in soup. Stir. When cheese is melted, salt and pepper. When the cabbage is ready, remove from heat and cool slightly. Puree. Place on fire, add a little dill (or other herbs) if desired. Pour in the cream, stir. Warm it all up 2-3 minutes without bringing to a boil.

Lydia

Cooking Chicken Cheese Soup

Ingredients:

• Chicken or chicken breast
• Rice - small glass
• Potato - 3 PCS
• Onion - 2 heads
• Carrot - 1-2 PCS
• Loaf of white bread for crackers
• frying oil
• Processed cheeses for soup, the more the tastier
• Garlic for crackers

Cooking:

• Let's start with crackers. Cut the peel off the loaf. Cut the crumb into cubes, put on a baking sheet and dry, stirring at 200 degrees until golden brown. Rusks should rustle when ready. Drizzle crackers with oil and sprinkle with grated garlic and salt. Ready.
• Cut the breast fillet into strips and fry. I fry in a heavy bottomed pan.
• Then add water and wait for it to boil. We do not waste time, cut the potatoes into cubes, sauté onions and carrots, rice can be boiled separately. Grate cheese on a fine grater.
• Throw potatoes into boiled water and cook until half done. Then sauté, cheese, rice. Salt, pepper. Be careful with salt, salty curds come across.
• Serve the finished soup with croutons. Bon Appetit.

Irina Yashina.

Ingredients:

• Chicken fillet - 2 PCS
• Kartoyelya - 3 PCS
• Carrots - 1 PCS
• Luca - 1 PCS
• melted cheese - 1-2 PCS
• Butter - 30 G
• Cheese - 100 G
• Water - 1,5 l
• Salts - 1 member
• Cream can be added 200 G

Cooking:

• Fillet, potatoes, onions, carrots cut into cubes. We put all the ingredients in the multicooker bowl, except for the usual cheese. Set the Mode - Cooking 40 minutes.
• At the end of the program, we shift everything except the liquid into another pan with a ladle with holes, puree and add the liquid to the desired consistency. In a hot soup, three cheese on a fine grater, mix.
• Can be served with crackers. Bon Appetit

Ingredients:

• Turkey fillet - 200 G
• Onion - 1
• Carrot - 1
• Large potatoes - 1
• Rice - 1/4 glasses
• Processed cream cheese (I have classic Hochland) - 150 G
• Frozen vegetables (broccoli, cauliflower, green beans
• Salt pepper

Cooking:

• Cut the fillet into pieces, put in a saucepan with water and cook for 10 minutes after boiling.
• Add rice and diced potatoes.
• In the meantime, sauté diced onion and grated carrots in vegetable oil.
• Put the frying and frozen (you can chop them beforehand) or fresh vegetables in a saucepan, add a little salt, pepper and cook until the vegetables are ready.
• Add melted cheese, add salt to the soup if necessary, mix, warm up and turn off the heat. Let it brew for minutes 10 . Bon Appetit!

Maria

I have been preparing this soup for more than a year, my husband loves it very much, and my friend shared the recipe with me! It turns out very tasty, the more cheese, the tastier it will be) this is a calculation for a pan up to 2 liters)

Ingredients (4 servings):

• Chicken fillets - 2
• Little carrot - 1
• Bulb - 1
• Red sweet pepper - half
• Potatoes - 3
• Good quality processed cheese - 2
• Dried dill - 1 tsp
• Salt, pepper - to taste
• Bay leaf - 2 PCS.
• Peppercorns - 5 PCS

Cooking:

• Cut the chicken fillet into large cubes and make the broth.
• Diced onions, grated carrots, julienned peppers, diced potatoes. We add everything to the broth, put the spices and bay leaf and cook 10 minutes.
• Three cheese on a grater or cut into cubes, good cheese will dissolve. Cook the soup until the potatoes are fully cooked.

Christina Bunina

The simplest soup with melted cheese and vegetables, cooked with chicken fillet. Make it fast by instant cooking all products from the list

Ingredients:

• Chicken breast - 1-2 PCS.
• Carrot - 1 PCS.
• Potato - 5 PCS.
• Onion - 1 PCS.
• melted cheese - 150-200 gram
• Butter - 20 gram
• Vegetable oil for frying
• Bay leaf
• Salt, spices - to taste

Cooking - 35-40 minutes:

• Pour water over the potatoes, boil, add bay leaf and a head of garlic, when the potatoes are cooked - we will throw it away.
• Sliced ​​chicken breast and fried. Cut the onion into quarter-rings, carrots into slices, fry in butter and vegetable oil until golden, salt
• Mash the potatoes, turning them into mashed potatoes and pour them into the broth along with the frying. After a few minutes of cooking - lay the melted cheese and continuously stir the cheese soup until the cheese is completely melted!
• When serving, garnish with herbs. Bon appetit to everyone and cheese, autumn mood!!!

IRYNA

How to make cheesy rice soup

At home there is a piece of meat with a bone, still pieces of melted cheese that no one can finish eating - go ahead and cook the soup😋

Ingredients:

• Meat with bone (any, I have pork) - 300 gr
• Bulb - 1 PCS.
• Carrot - 1 PCS.
• Rice - a handful
• Macaron - a handful
• Garlic - 2 chub
• melted cheese - 30 gr
• parsley
• Salt, pepper, bay leaf

Cooking:

• We take a piece of meat with a bone, wash it and send it to a pot of water, when it boils - drain the water, pour it clean and now you can cook the soup.
• We prepare the Ingredients, wash the rice several times. We throw the whole onion into the water with meat, at the end we will simply remove it. When the meat boils for minutes 15 , you can throw rice, cook it like that 10 min, then carrots, cook 5 min, then pasta, cook 5 min.
• Final step. Cut the garlic into slices, cut the greens, take our cheese. Drop into the soup one by one. Cook minutes 5 .
• That's it! 👌Very tasty nutritious soup, mind you - without frying😉😋

Oksana (Oksi_amka)

Ingredients:

• melted cheese - 500 G
• Carrots - 250 G
• Potato - 300 G
• Shrimp - 400 G
• Greenery
• Pepper

Cooking:

• Add melted cheese to boiling salted water, let melt.
• Dice potatoes, grate carrots. Add potatoes to cheese and cook 10-15 minutes. fry carrots 3-4 minutes.
• Peel the shrimp, chop the greens.
• Add carrots and shrimp to soup. Let the soup boil. Add greens. Cover with a lid and let stand 15-30 minutes.
• Enjoy delicious soup💕

Arina

Cheese soup with melted cheese

Ingredients:

• Potato - 3 PCS
• Carrot - 1 PCS
• Onion - 1 PCS
• Melted cheese - 2 PCS
• Smoked meats
• Greenery
• Salt pepper

Cooking:

• Pour into the saucepan 1,5 liters of water. Smoked meats (I have wings) put in the water to boil.
• Onions, carrots cut into cubes, fry until tender.
• We cut the potatoes into cubes, send them to the broth, cook until tender. We take out the meat, let it cool slightly and cut it arbitrarily.
• Cut the melted cheese into cubes, add to the potatoes. We also send passivation and meat there. Salt, pepper. Cook minutes 10 .
• Turn off the fire, add greens, let it brew for minutes 10 . Bon Appetit!

Olga Krasavina

Cheese soup - cheese soup

I have the number of ingredients per pan 5 liters) And about the cheese - important point- choose cheese, not a cheese product, otherwise it will not melt.

Ingredients:

• Turkey necks, or 2 chicken legs - 3
• big bulb - 1
• Carrot - 1
• Potato - 5 PCS
• Processed cheese type Russian - 4 PCS
• Salt, pepper, herbs - to taste

Cooking:

• We cook necks. The longer, the richer the broth will be. While the broth is cooking, cut the onion, three carrots on a coarse grater, put them in a pan and overcook them in a small amount of vegetable oil. We clean the potatoes, cut into cubes.
• When the broth has fallen, take out the turkey necks, or whatever you have, separate the meat from the bone and put it back into the broth. Add potatoes in cubes, leave to cook until the potatoes are half cooked, about 15 minutes.
• Across 15 minutes add overcooking, salt, first. We leave to cook until cooked.
• Behind 5 minutes until cooked, add cheese to the pan, after cutting them into cubes, or rubbing them on a grater.
• Finely chop the greens (I have dill, parsley and green onions), add to the pan, put a couple of leaves of parsley, and remove from heat.
• It turns out a very tasty and hearty soup. Bon appetit 😉

Svetlana Lyubimova

Ingredients:

• Mushrooms any - 400 gr
• Carrot - 1 PCS
• Onion - 1 PCS
• Potato - 2 PCS
• broth or water 2 l
• Salt, pepper - to taste
• Cream - 200 gr
• Processed cheese - 2-3 PCS
• Butter - 50 gr

Cooking:

• We clean the vegetables, cut them into circles, put them in a saucepan, pour a small part of the broth and cook for min. 20 (depending on cutting vegetables). We cut the champignons into slices, the boletus has already been cut into slices. Saute mushrooms and onions in butter.
• Add the fried mushrooms with onions to the pan with vegetables and start mashing with a submersible blender, the rest of the broth in small portions. We return the pot of soup to the stove and make the fire bigger, not forgetting to stir constantly, after boiling we reduce the fire.
• Grate the melted cheese on a coarse grater and add to the soup. The cheese is melted, pepper, salt to taste, add cream, mix and remove from heat. Everything, creamy cheese soup ready. We add ready-made croutons or crackers to each serving and enjoy a delicious soup. It is fashionable not to add cream to a common pan, but add a spoonful of sour cream to each serving. Bon Appetit everyone [email protected]

Marina

Simple cheese soup

Ingredients:

• Potatoes - 5
• Bulb - 1
• Carrot - 1
• Processed cheese - 2
• Salt pepper
• Greenery

Cooking:

• Peel and cut potatoes, put to boil.
• Peel and fry onions and carrots.
• Add vegetables to potatoes.
• Grind the curds on a grater, and gradually add to the soup, stirring constantly. Cook more 5 minutes and you're done.
• Bon Appetit!

Daria Korobchenko

Cooking cream cheese soup with veal

Ingredients:

• Veal - 800 gr
• Potato - 6-7 PCS
• Onion - 2 PCS
• Carrot - 2 PCS
• Melted cheese - 7 PCS
• Parmental cheese - 300 gr
• Salt, black pepper - to taste

Cooking:

• Cut the veal and boil. Cut onion, and carrots on a grater. Fry in a pan until cooked.
• We cut the potatoes and throw them into a saucepan with broth and cook until cooked, add onions and carrots and let it boil, cook 5 minutes. Add grated melted cheese and parmental cheese. Salt, pepper to taste.
• Cook on a small fire 10 min. Take a blender and mix well until smooth.
• Serve to the table, add greens. All video recipes on my page @stasyan 86

Stanislav Rybolovlev

Cheese soup - recipe with Druzhba cheese

Ingredients:

• Chicken bouillon
• medium potatoes - 4
• Rice - 100 gr (handful)
• Bulb - 1
• Carrot - 1
• Soft melted cheese 1 package ( 180-200 gr)
• Oil for frying vegetables

Cooking:

• Boil the chicken broth, then add the chopped potatoes and rice. In parallel, we make frying from grated carrots and onions.
• When the potatoes and rice are almost ready, we add cheese there (I had it with mushrooms), it diverges well in the soup and gives a white tint. It just needs to be a non-cheese product 🤦
• Everything boiled for a minute, add the frying of onions and carrots. Boils for another minute, add greens and turn off.
• I cooked the broth on a chicken breast, boil it, take it out, and then separate it from the bones and add the soup at the end of cooking.

Elena Milena

Creamy cheese soup with chicken

Ingredients:

On the 1 liter of water:

• chicken breast - 250 gram
• Potato - 1-2 PCS
• Onion - 50-70 gram
• Carrot - 50-70 gram
• Creamy melted cheese - 100 gram
• Salt, herbs, garlic - to taste

Cooking:

• Fill the breast with cold water and set to boil. After boiling, remove the foam. Cooking 15 minutes. Then we remove the breast from the broth, cut into cubes and send it back to the pan.
• Add onions and carrots, cut into small cubes, to the meat. Cook minutes 10 , add potatoes, also cut into small cubes. Continue to cook for minutes 5 .
• Processed cheese, if hard three on a grater or finely chopped.
• Add cheese to the soup, stir thoroughly until completely dissolved. Add spices to taste. Cook until cooked through on low heat.

Tatiana V

How is cheese soup made?

Ingredients:

• chicken broth - 3 l
• medium potatoes - 3
• Bulb - 1
• Processed cheese Hochland - 300 G
• Salt - to taste

Cooking:

• Bring the prepared broth to a boil and add the potatoes cut into small pieces. Cook minutes 15 .
• Then add cheese, mix well and cook more 10 minutes.
• Fry finely chopped onion until golden brown and add to the soup, cook for minutes 5 .
• Soup is best served with crackers or toast.

Anyuta Kozyavkina

Cheesy chicken soup - recipe

Great soup, tasty and hearty. The Soup Expert

Ingredients:

• Chicken fillet - 500 gr
• Leek (white part) - 1
• Rice - 1/2 Art.
• Carrot - 1
• Processed cheese, better than cream cheese - 100 gr.
• Oils for frying - 2 st.l.
• parsley
• Salt, pepper, turmeric - to taste

Cooking:

• Boil the chicken fillet with carrots, remove from the broth and cut into pieces. Cut the leeks into thin slices. Lightly fry the leek and chicken pieces. Boil the rice separately until half cooked. Send the fried chicken, onion and rice to the broth, boil 10 min. Season with salt, pepper, turmeric and put the processed cheese. Boil some more 13-15 min. Sprinkle with chopped parsley before serving. Bon Appetit!

Natalia Vorotnikova

Cream cheese soup with croutons at home

Ingredients:

• Water - 2 l
• Onion and carrot roasts 200 gr
• Potato - 800 gr
• Processed cheese carat - 400 gr
• Salt and spices - to taste

Cooking:

• We put a pot of water on the fire, add diced potatoes, roast carrots, salt, spices and cook until tender.
• When potatoes are fully cooked, add melted cheese, bring to a boil and remove from heat.
• Next, take a submersible blender and punch our soup in a blender. When the soup is of one thick consistency, you can pour it into broths; croutons go very well with such a soup.

Nastya Divinskaya

How to cook cheese soup

Delicious and light soup

Ingredients:

• Chicken or chicken thigh
• Medium potatoes - 5 PCS
• Carrot
• Processed cheese small tub
• Salt pepper - to taste

Cooking:

• Cook the meat until tender, strain the broth. We cut the meat into small cubes, we also cut the potatoes. Fry onions and carrots. Add potatoes to the broth, cook until tender, then add onions and carrots, meat and cheese, mix everything thoroughly. Until the cheese melts.

Olga Puchkina/Osadchaya

The most delicious cheese soup with corn and chicken

Ingredients:

• sweet corn - 1 jar
• Chicken fillet - 500 G
• Potato - 0.4 kg
• Onion - 2 PCS
• Carrot - 2 PCS
• Processed cheese - 200 G
• Green onion - 3 pen
• Bay leaf - 3 PCS
• Baguette - 8 slices
• Butter - 60 G
• Salt - to taste
• Pepper mix - to taste
• Turmeric - 0.5 tsp
• Leek - 1 PCS
• Bell pepper - 2 PCS

Cooking:

• In a pot for 3 l lay out the washed chicken meat and completely fill with water. As soon as the broth begins to boil, reduce the heat, add 1 h. A spoonful of salt and bay leaf. Boil from the moment of boiling 20 minutes. Then take out the chicken.
• Peel potatoes, onion and leek with pepper and cut into cubes. Grate carrots on a fine grater. Cut the chicken fillet into small pieces. Bring the broth to a boil, add the potatoes and boil 5-7 minutes.
• At this time, make a weak frying on 2 Art. Spoons of butter: first put onions and leeks, then carrots and peppers. Lightly salt and pepper. Add the finished frying to the soup and cook more 5-7 minutes.
• Add the chopped fillet to the soup. brew 3-4 minutes, add melted cheese and corn, stir well and turn off the heat.
• Fry the sliced ​​baguette in the remaining butter 5 minutes on each side. Before serving, sprinkle the soup with chopped green onions and serve with croutons.

Natasha Shevchenko Nutmeg - to taste

Sugar (ideally brown) - 1 st l

Cooking:

• Disassemble the cabbage into inflorescences, wash, dry in a colander. Postpone 1/3 inflorescences smaller and prettier, will be needed for filing.
• Cut the onion into small cubes, chop the garlic. Melt half the butter in a saucepan (multi-cooker bowl), put the onion and garlic, stirring constantly, bring to softness and transparency, the color should not be brown.
• Put most of the cabbage to the vegetables, pour in the wine, simmer, stirring, until the wine has evaporated. Then pour water or broth, add half the cream and boil 20 minutes, until the cabbage is soft. Then salt and pepper to taste.
• Grate hard cheese. Mix the remaining cream with yolks and cheese. Grind the prepared cabbage with a submersible blender, then continue to beat, add the filling and cream cheese. Add finely chopped chili. Grate nutmeg. Warm up and let it brew.
• Put the other half of the butter in a frying pan and heat it up. Add the rest of the cabbage. Fry until cooked, then sprinkle with sugar and caramelize for about a minute, stirring constantly. Serve soup with greens, caramelized cabbage and croutons.
• Bon Appetit!

Glucksucher

Quick cheese soup with meatballs

Ingredients:

• Water - 4 l
• Potatoes - 5 PCS
• Onion - 1
• Carrot - 1
• Mivins - 1 package
• melted cheese - 1 PCS
• Salt, pepper - to taste
• minced chicken - 300 G
• Egg - 1
• Vegetable oil for frying

Cooking:

• Put a pot of water on the gas.
• Peel and wash potatoes, onions and carrots.
• Throw cubed potatoes into boiling water.
• While potatoes are cooking, make meatballs. Salt the meat, pepper, add the egg and mix. Form balls.
• Chop the onion, grate the carrot. Fry in vegetable oil over medium heat for about two minutes until golden brown. Add to potatoes.
• Then salt, pepper, add bay leaf. Let it boil for two minutes. And add grated cheese to the soup. Stir to dissolve it.
• After that, throw in meatballs and mivina. Let it boil for minutes 5 .
• Add greens. Switch off. Bon Appetit!

Julia Khreptak

Ingredients:

• Vegetable or chicken broth 0,8 l
• sunflower oil - 2 Art. spoons
• Luca - 150 gr
• Carrots - 150 gr
• Potatoes - 250 gr
• Processed cheese without additives - 400 gr
• Fat cream 20 % - 150-200 ml
• Salt, pepper - to taste
• Baguette or other loaf

Cooking:

• Finely chop the vegetables, the smaller, the faster the soup will cook. Put the pan on maximum heat, add vegetable oil, put vegetables there and fry for 2 minutes until golden brown, stirring.
• Pour the prepared strained broth, bring to a boil and cook until the vegetables are ready.
• While the soup is cooking, prepare the toast. Thinly slice the loaf and fry over high heat in a dry frying pan. The toast should show a slight smoky flavor, but be careful not to burn it.
• When the vegetables become soft, pour in the cream and add the cheese and bring to a light boil. If necessary, salt.
• Stir constantly until the cheese is completely melted.
• Remove the soup from the fire, pepper. Blend carefully with a blender. Serve with toast.
• Bon Appetit! 🤗

Elena Knapsberg

I propose to cook a very tasty cheese soup with meatballs and mushrooms.

Ingredients:

• Water or broth 3 l.
• Potato - 4-5 PCS.
• Repch. Luca - 1 PCS.
• Carrot medium - 1
• Mushrooms fresh or can be frozen - 300 gr.
• Soft melted cheese - 200 gr.
• Garlic - 2-3 cloves
• Salt - to taste
• Soul Pepper. Polka dots - 4 PCS
• Bay leaf
• Minced meat (I have chicken. Fillet and pork), any can be - 350-400 gr
• Greens any

Cooking:

• We put the water on the fire, in the meantime, prepare meatballs from the minced meat (pre-salt the minced meat, pepper)
• As the water boils, lower the meatballs into the pan and cook for several minutes, peel the potatoes and cut into cubes, add to the meatballs.
• Let's cook for 15-20 min, then add champignons, onions with carrots (you must first stew in a small amount of vegetable oil), bay leaf, salt, pepper.
• We cook more 5-10 min, add melted cheese, stir to dissolve, add finely chopped garlic, let it boil 1-2 minutes, send the greens and leave the pan. Let the soup brew and you can serve. Bon Appetit!

Olga Eliseeva

Almost Italian. But made in Russia.

Ingredients:

• chicken broth - 2 liters
• Luca - 2 heads
• Garlic - 1 clove
• Processed cheese - 2
• Butter - 2 Art. spoons
• Boiled smoked pork - 50 gram
• Chicken bouillon cube
• Small potatoes - 8-10

Cooking:

• We clean potatoes. We cut into sticks.
• We clean the onion. We cut into small cubes.
• Three processed cheeses on a fine grater. A little hack. Before grating the cheese, put it in the freezer for 1 hour.
• We put chicken broth on the stove. Bring to a boil. Add chopped potatoes to the boiling broth.
• Melt the butter in a frying pan. Fry a clove of garlic. After browning the garlic, remove it from the pan. Put the chopped onion into the pan. Fry until golden brown.
• In a saucepan with boiling broth and potatoes, add, in small portions, grated cheese. So it will be better dissolved in boiling water.
• Then we add boiled chicken, from which the broth was prepared, and I added boiled smoked pork (I will publish the cooking recipe later). And cook on low heat.
• We get forks, spoons, knives. We sharpen. Bon Appetit everyone.

Seryozhapovar

Video recipes

Cheese soup with melted cheese - very tender and original dish that will please everyone. Most importantly, it is quite easy to prepare and does not require much time to cook. There are many recipes for this soup: puree soup, boiled chicken soup, mushroom soup, vegetable soup, seafood soup and many more options! Each soup is special and very tasty.

Multicooker pressure cooker. Cheese soup with mushrooms in arc qdl-514d:

If I had known sooner, I would have cooked more often. Cheese soup with rice in a slow cooker recipe, what to cook for lunch?:

Readers' recipes and reviews

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A very tasty soup is obtained from processed cheese, just read the ingredients on the package carefully, the cheese product will only spoil the soup! See how to cook cheese soup in detail!

Choose cheese curds with your favorite additions or just with a creamy taste for soup. This soup is very tasty with crackers or garlic buns. Now I will tell you in detail and show how to cook cheese soup from processed cheese. Good luck!

Ingredients for 3 servings:

• Potatoes - 3 Pieces
• Onion - 2 Pieces
• Processed cheese - 200 grams (these are 2 pieces)
• Dill - 1 bunch
• Salt - to taste
• ground black pepper - to taste
• Vegetable oil - 2 tablespoons
• Water or broth - 800 milliliters

How to cook Cheese soup from processed cheeses (cooking time - 40 min):

• Prepare ingredients for the soup. You can adjust the thickness of the soup with the amount of water, depending on what consistency you like.
• Clean and cut large pieces potato.
• Put potatoes in boiling water or broth, cook for 10-15 minutes. Salt.
• Cut the peeled onion coarsely and fry in oil until half cooked.
• Combine onions with potatoes, boil together for 10 minutes.
• Grate melted cheese.
• Put melted cheese in the finished soup, boil for a couple of minutes. Remove from heat and puree the soup with an immersion blender until smooth.
• In the finished soup, add any fresh herbs, a pinch of ground pepper. Serve the soup hot. Bon Appetit!

piimaliit-ee

Ingredients

• 500 g chicken fillet;
• 200 g of processed cheese;
• 400 g potatoes;
• 150 g of onion;
• 180 g carrots;
• 3 bay leaves;
• 2 allspice peas;
• butter - for frying;
• salt and ground black pepper - to taste;
• greens and croutons - optional.

Cooking

Put the fillet in a three-liter pan and fill it with water. Place the saucepan over medium heat. When the broth boils, salt it and add allspice and bay leaf. Boil the meat for 20 minutes.

5-7 minutes after the broth boils, add peeled and diced potatoes to it. While it is cooking with meat, fry in butter from chopped onions and grated carrots, season it with salt and ground pepper.

When the fillet is ready, remove it from the pan and cut into cubes. Add the roast to the soup and cook with the potatoes for 5-7 minutes. Then return the meat to the pan, cook for 3-4 minutes and add the grated or finely chopped processed cheese. Stir the soup, wait for the cheese to melt, and remove the dish from the heat.

Before serving, decorate the soup with herbs and.

shewearsmanyhats.com

Ingredients

• 3 tablespoons of olive oil;
• 2 chopped medium onions;
• 2-3 pinches of salt and ground pepper;
• 2 minced garlic cloves;
• 350 ml of light beer without pronounced bitterness;
• 3 cups chicken broth;
• ½ cup flour;
• 2 glasses of low-fat milk;
• ¼ teaspoon freshly ground black pepper;
• 140 g of spicy cheese (it is better to take cheddar);
• fried bacon, greens and croutons - optional.

Cooking

Pour into a saucepan with a thick bottom olive oil(the oil should cover the bottom, so that the indicated volume can be increased) and heat it over medium heat. Add onion, salt and pepper and sauté for 4-5 minutes. Then add the garlic and cook for another minute. Pour in the beer, bring it to a boil, reduce the heat to low and simmer for about 20 minutes until the onion is soft.

Pour the beer mixture and 1 ½ cups of chicken broth into a blender. Leave the lid ajar and cover the blender with a towel to prevent the hot liquid from exploding or splattering. Blend the soup until smooth.

In a separate bowl, beat flour and half a cup of chicken broth. Pour into a preheated saucepan and cook for 1-2 minutes, stirring constantly. Then return the beer mixture to the pot, stir well, add the remaining cup of chicken broth and bring the soup to a boil. Simmer for about 10 minutes until thickened, then add milk mixed with freshly ground pepper and cook for another 10 minutes. Remove the dish from the fire. Add shredded cheese and stir until it melts.

Serve the soup with fried bacon, croutons or greens.

cookdiary.net

Ingredients

• 2 carrots;
• 2 celery stalks;
• 2 medium onions;
• 2 cloves of garlic;
• 800 g of cauliflower;
• 2 tablespoons of olive oil;
• 200 g of medium softness;
• 2 chicken or vegetable bouillon cubes;
• salt and black pepper - to taste;
• 1 teaspoon mustard;
• greens - optional.

Cooking

Cut the carrots, celery, onion and garlic into cubes, and cauliflower divide into inflorescences. Heat 2 tablespoons of olive oil in a large saucepan, then add the vegetables and cook over medium heat, covered, stirring occasionally. Wait for the carrots to soften and the onions to become slightly golden, which can take up to 10 minutes.

Dissolve in a separate bowl bouillon cubes in 1.8–2 liters of boiling water. Add stock to vegetables, bring to a boil and simmer for about 10 minutes until vegetables are tender.

Remove saucepan from heat, add cheese, mustard, salt and pepper. Grind the soup in a blender and serve garnished with grated cheese and herbs.

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

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

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

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

The soup will be much tastier if you use 2-3 varieties of cheese for its preparation.

When choosing curds for soup in the store, pay attention to their packaging. It must certainly contain GOST 31690-2013, which means that this product contains only milk fat, without the addition of palm oil and other surrogates.

If the recipe for cheese soup includes potatoes, then curds are supposed to be added to it after it is completely ready. Otherwise, the potatoes may remain hard, as the lactic acids contained in the cheese prevent the vegetables from being cooked.

When the processed cheese is introduced into the broth, further cooking of the soup should be carried out with minimal heating of the burner, because if the boil is too violent, the cheese will not melt into a homogeneous mass, but will be brewed into hard lumps.

The best addition to a thick cheese soup is white loaf croutons or rye croutons.

Cheese Soup Recipes

Unlike borscht or pickle, cheese soup does not have a single canonical version of cooking, so its recipe can include a variety of additional products, from mussels with shrimp to broccoli or sorrel.

However, the most common additional components of this hearty thick soup, in addition to onions and carrots, are chicken, potatoes, sausage and mushrooms.

Basic recipe - the easiest cheese soup

The recipe for this simplest cheese soup comes from the USSR during the times of total shortage, therefore it is included minimum set the most affordable products.

Soup Ingredients:

• water - 4 glasses;
• cheese "Friendship" - 2 pcs.;
• butter - 2.5 tbsp. l.;
• onion - 1 medium-sized onion;
• sliced ​​loaf - 1/2;
• parsley and onion-feather - 2-3 stalks each.

Cooking order:

1. Put a saucepan of water on the stove, and while the liquid in it boils, finely chop the onion and fry the resulting onion cubes in half the specified amount of oil. Remove the cheese from the foil, transfer them to a deep bowl and mash with a fork there. Cut the loaf slices into beautiful even cubes and brown them in a separate pan in the remaining amount of oil.
2. When the water in the saucepan boils, scoop up a ladle of boiling water, pour over the pieces of cheese and, carefully stirring the mass, achieve their complete dissolution.
3. Pour the cheese dressing into boiling water, put the fried onions in a saucepan, salt the soup a little, if desired, pour a pinch into it hot pepper or paprika, and after 2-3 minutes turn off the burner.
4. Pour the soup into large broth bowls, sprinkle with croutons and garnish with green onion rings and parsley leaves.

The most popular recipe is chicken cheese soup

Quick to prepare, tender, light and at the same time hearty, warming soup with melted cheese and chicken breast is especially good for a winter family dinner, and if it is decorated with parsley leaves and small golden croutons, then it may well become the main dish on any holiday table. .

Soup Ingredients:

• chicken breast - 1 pc. weighing 0.5-0.6 kg;
• processed cheese - 2 standard packages weighing 100 g each;
• onions - 2 onions;
• filtered water - 8 glasses;
• salt and crushed black pepper - optional;
• potatoes - 5 large potatoes;
• carrots - 1 large root vegetable;
• butter - 1/3 of a standard pack;
• bay leaf - 1 leaf;
• parsley - ½ bunch.

Cooking order

1. Wash the chicken breast, remove the skin and divide into 2 fillets. Cut each fillet crosswise into 4 approximately equal parts. Put the pieces of chicken breast in a saucepan, pour water into it and place the bowl on the burner turned on at full power. When the liquid in the pan boils, reduce the flame of the burner to a minimum, remove the foam and cook the broth for 30-40 minutes.
2. While the breast pieces are slowly cooking, peel and wash all vegetables. Cut the potatoes into cherry-sized cubes, finely chop the onions, and chop the carrots on a grater with large holes.
3. Melt the butter in a frying pan, put the onion in it and pass it until soft. Once the onion pieces are translucent, add the carrots to them and fry the vegetable mixture until a light golden color is obtained.
4. When the fillet is almost ready, load the potato cubes into the soup and boil them for 10-12 minutes, then put the roast in the pan, pepper the soup and salt it to taste, but don’t get carried away, as the processed cheeses themselves are quite salty, so there is a great risk of oversalting the dish!
5. 3-4 minutes after laying the vegetable frying, try the potatoes. If it is completely cooked, in small portions, one by one, add mashed processed cheeses to the soup. Stir the brew thoroughly and, as soon as the cheese has completely melted, put a bay leaf in the soup, cover the pan and turn off the burner.
6. After 10 minutes, pour the cheese soup into large bowls and garnish with whole parsley leaves.

Spicy cheese soup with smoked chicken

Smoked chicken sets the tone in this extraordinary cheese soup recipe. The original combination of creamy processed cheese with smoke-smelling chicken meat makes the taste of this dish especially bright and non-trivial.

Soup Ingredients:

• ready-made chicken broth - 2 l (in extreme cases, you can use bouillon cubes instead of homemade broth);
• processed cheese - 0.2 kg;
• one smoked chicken breast or two small legs;
• large potatoes - 2 tubers;
• large onion - 1 onion;
• salt, marjoram, black pepper;
• fresh dill - 3-4 sprigs;
• carrots - 1 medium-sized root crop;
• ghee - 2 tbsp. l.

Cooking order

1. Divide the broth equally into two pots and place both containers with it on the stove. Turn on one burner at full power, the other at minimum.
2. Clean your vegetables. Cut the potatoes into small cubes and, as soon as the broth in the first pan boils, lower them there.
3. Cut the onions into thin quarter rings, grate the carrots on a “Korean” grater. Melt the butter in a frying pan and pass the root vegetables in it until soft.
4. While the carrots and onions are fried, cut the smoked chicken meat into thick strips. In a second saucepan with hot, but not yet boiling broth, put finely chopped (or mashed with a fork) cheese and wait until it has completely melted.
5. Check the readiness of the potatoes. If it is already soft, load the vegetable frying into the pan where it is cooked, add salt, a pinch of marjoram and a little ground pepper. Stir the soup, put the smoked chicken into it. After 2-3 minutes, pour the cheese mixture from the second pan into the potato broth in a thin stream and turn off the burner after 1 minute.
6. Keep the soup on a warm stove for 15 minutes, then pour it into bouillon cups or deep bowls and sprinkle with chopped dill.

Hearty cheese soup with mushrooms

Cheese soup with ground beef and champignons, and even cooked in a rich meat broth - this is an incredibly satisfying dish that can easily replace a lunch consisting of 2-3 courses.

Soup Ingredients:

• beef broth - 10 glasses;
• processed cheese - ¼ kg;
• fresh champignons - ¼ kg;
• beef pulp - ¼ kg;
• celery root - ½ a small root;
• potatoes - 5 large potatoes;
• onions - 1 large head;
• refined oil - 1 tbsp. l.;
• carrot - 1 large root vegetable;
• onion feather - 5 stalks;
• green basil - 1 stem;
• young dill - 5 branches;
• salt and crushed black pepper.

Cooking order

1. Make minced meat from beef pulp. Rinse the mushrooms and cut into thin longitudinal slices. Peel the vegetables. Cut the onion and potato tubers into cubes, chop the celery and carrots into strips, cut the onion feathers into rings.
2. In a large, deep and thick-walled stewpan, fry the minced meat with the addition of oil. 5 minutes after laying the meat, put slices of mushrooms in a saucepan, and after another 3 minutes, add chopped celery and carrots to them.
3. Fry the meat and vegetable mixture for 5 minutes, then fly the broth into the saucepan and when it boils, put the potatoes in it.
4. Boil the soup for about 15 minutes (until the potatoes are completely soft), then add the melted cheese cut into small cubes. Thoroughly stir the broth and, as soon as the cheese has melted, season the soup with salt and crushed peppercorns. After 1-2 minutes, turn off the stove and leave the soup on it for a quarter of an hour.
5. Before serving, sprinkle the soup with melted cheese poured into bowls with green onion rings and chopped dill, garnish each serving with 2-3 basil leaves as a finishing touch.

Cream cheese soup

Incredibly tender and at the same time thick, high-calorie and slowly cooling cream cheese soup with fried fragrant croutons is an excellent breakfast option for a winter weekend.

Soup Ingredients:

• processed cheeses with a fat content of 40-50% - 4 standard sticks weighing 100 g each;
• onions - 2 large heads;
• celery root - ½ a small root;
• potatoes - 3 medium-sized tubers;
• dry white wine - ½ cup;
• flour - 2 ½ tbsp. l.;
• French baguette - 1/3 loaf;
• filtered water - 4-5 glasses;
• young dill - 4 sprigs;
• butter and olive oil - 2-3 tbsp. l. everyone;
• salt, freshly ground white pepper and grated nutmeg.

Cooking order

1. Peel and chop one celery potato and one onion. In a saucepan, heat the olive oil and lightly (for 1-2 minutes) fry the prepared vegetables in it.
2. Pour the indicated amount of water into the kettle and put it on fire. Add wine to the saucepan and stew vegetables with it for 2 minutes, then fill them with water that has warmed up by this time. When the vegetable broth boils, remove the foam from it, reduce the heat of the burner and cook the soup base for 25-30 minutes.
3. Well-boiled vegetables, along with part of the broth in which they were cooked, transfer to a blender container and puree them until creamy. Return the homogeneous vegetable mass to the saucepan, mix with the rest of the broth and put the bowl with the vegetable base of the soup back on the stove.
4. As soon as the liquid puree begins to boil, add chopped processed cheese into it in small portions. Constantly stir the soup and when the lumps of cheese are completely dissolved, season it with salt, nutmeg and white pepper, then turn off the burner.
5. Carefully cut off the crust from the baguette and cut the bread pulp across, into centimeter-thick slices. Make croutons from the resulting bread circles. To do this, lightly salt the loaf slices, sprinkle them with ground chili pepper and brown in butter. Cut the second onion into slices of medium thickness, disassemble them into separate rings, dip the rings in flour and fry in olive oil until crispy.
6. Pour cream soup into bouillon cups, top each serving with warm toast, garnished with a ring of fried onion and a pinch of chopped dill.

Cream cheese soup with hot sausage or bacon

The set of products for this version of cheese soup is very democratic, moreover, it is quite acceptable to replace the sausage present in its recipe with any other smoked pork meats available in the house, be it brisket, hunting sausages, bacon or pieces of meat cut from smoked ribs.

Soup Ingredients:

• curds like "Friendship" - 4 pcs.;
• sausage (only not dry-cured) or bacon or hunting sausages - 250 g;
• medium-sized bulb - 1 pc.;
• potatoes - 2 large potatoes;
• garlic - 1 clove;
• water - 9 glasses;
• carrot - 1 small root vegetable;
• rice - 2 tbsp. l.;
• dill - a small bunch.

Cooking order

1. Pour water into a saucepan and place it on the stove. Peel vegetables, rinse rice 5-6 times. Cut the potatoes into small cubes, finely chop the onion, chop the carrots on a medium grater, cut the sausages into circles.
2. Put the pieces of sausage on a dry, medium-heated frying pan and wait until they let the fat go. If there is very little melted lard, add 1-2 tablespoons of oil to it and load chopped carrots and onions on top of the sausages.
3. While the vegetables are being sautéed, immerse the potato cubes in the water that has boiled by this time and, after 2-3 minutes, send the rice after them.
4. As soon as the potatoes become soft, add the cheese cut into small pieces into the soup. Intensively stirring the brew, wait until the cheese is completely dissolved, then load the fried sausage and vegetables into the soup.
5. After 1-2 minutes, add salt to the dish, put a crushed clove of garlic in it, add chopped dill and turn off the stove.

Creamy cheese soup with vegetables

Classic combination fresh cream, young green peas and tender cauliflower, coupled with a mixture of savory oriental spices, give the taste of this vegetable cheese soup a special refinement.

Soup Ingredients:

• green pea(frozen) - ¾ cup;
• cauliflower - 1 small head, weighing just under 0.5 kg;
• large potatoes - 3 tubers;
• water - 9 glasses;
• large carrots - 1 root crop;
• processed cheese - 2 bars weighing 100 g each;
• cream 30% - 1 cup;
• a mixture of dill and parsley - 1 small bunch;
• sugar - ½ tbsp. l.;
• turmeric, mustard seeds and curry - ½ tsp each;
• salt - a little less than 1 tbsp.

Cooking order

1. Place a pot of water on the burner. Wash, peel and cut into cubes root vegetables. Cut the potatoes into pieces the size of a cherry, and carrots even smaller - the size of a pea. Wash the cabbage and cut into small pieces.
2. Fry carrots in butter. Throw the potatoes into the water that has boiled by this time and, after boiling the liquid again, load the sautéed carrot cubes and cabbage inflorescences into the pan.
3. After 10 minutes, reduce the heat to a minimum and add the cheeses mashed with a fork into the soup. To dissolve all the lumps of cheese, carefully stir the broth and cook the soup in this mode for 5 minutes, then pour sugar, spices and green peas into the pan. Salt the brew in moderation and after another 5 minutes, pour the cream into the soup. As soon as the soup begins to boil again, turn off the burner.
4. Sprinkle the soup with melted cheese poured into deep bowls with chopped dill and garnish with whole parsley leaves.

The method of preparing one of these original soups, namely, cheese soup with salmon and vegetables, is described in detail in the next video.

In addition to the above options for processed cheese soup, there are at least two dozen different versions of its preparation, among which there are both very affordable and easy to perform (for example, soup with beans or vermicelli) and non-trivial recipes (soup with asparagus, shrimp or with red caviar).