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Is it possible to add processed cheese to soup? How to make cheese soup at home. Processed cheese soup with chicken

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

However, there is a small but: if you throw ordinary hard cheese into boiling water, it will separate and curl. This is why a distinction is made between soups with cheese, created by an unknown chef, and cheese soups, which were born thanks to the invention of processed cheese. In the first case, the cheese is placed in the almost finished soup at the end of cooking, and in the second - at the beginning of its preparation (the cheese is completely dissolved in water to a homogeneous, thick consistency). In Mediterranean cuisine, both types of soup are very common. So, for example, the French place small slices of cheese on the bottom of the plate, and then pour them with soup or just hot vegetable or meat broth, while the Italians simply sprinkle the finished soup with grated cheese. Both of them are happy to add croutons to the soup, covered with cheese and baked. Here are examples of classic soups with cheese. Again, in the same France they prepare delicious cream soups and puree soups, which already belong to the category of cheese soups. To prepare both soups, you can use any cheese - hard, semi-soft, processed and even blue cheese. A distinctive feature of cheese soup, in contrast to soup with cheese, is the predominance of the cheese taste, to obtain which you need to take at least 100 grams of processed cheese per liter of water, and the remaining ingredients, almost ready for use, act as an addition and only slightly shade it taste. Moreover, and importantly, cheese soup is unsuitable for long-term storage and it is advisable to eat it immediately, while soups with cheese can be stored in the refrigerator, but only if cheese is added to them only before serving.

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

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

Preparation:
Sort the pearl barley, rinse and cover with cold water for 3-4 hours, then drain this water and add new water, bring to a boil and cook for 15-20 minutes. Add chopped potatoes, salt to the soup and cook for another 10 minutes. Next, add chopped onion and lightly fried in butter to the soup, melted cheese, cut into small pieces, and cook the soup until tender for another 7-8 minutes. Before serving, add chopped herbs to the plates.

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

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

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

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

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

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

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

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

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

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

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

Preparation:
Prepare mushroom broth cubes according to package instructions. Soak the beans and boil them in advance until half cooked. Cut the potatoes, carrots and tomatoes into cubes, grate the cheese. Place chopped vegetables and beans into the boiling broth and cook until done. In a dry frying pan, fry the flour until light cream in color, add vegetable oil, stirring. Then add to the soup and cook for 5 minutes. Before serving, sprinkle the soup with grated cheese.

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

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

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

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

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

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

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

Preparation:
Place well-washed, chopped chanterelles in a saucepan, add water and cook for 15-20 minutes. Add the potatoes cut into strips and cook over low heat for about 15 minutes. Then fry finely chopped onions and carrots. Pair it with soup. Add processed cheese, pre-cut into small pieces, to the soup and stir gently until the cheese melts. Season the finished soup with salt and spices to taste and serve, sprinkled with herbs.

And now a few recipes for surprisingly tasty cheese soups, so to speak, as an example.

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

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

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

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

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

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

Cheese soup with chicken and tomatoes

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

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

You can be as creative as you want in preparing these wonderful recipes. What if you manage to add a new ingredient and create a unique culinary masterpiece? Try, experiment and make your own cheese soups. We have no doubt that they will be incredibly tasty and original!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

A creamy, smooth cheese soup with a delicious taste that makes it impossible to resist trying a hearty bowl of first course and is very easy to prepare. The main component is processed cheese, and the remaining ingredients can be added according to your taste to diversify the 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 meat and vegetables that are available for cooking.

A delicious soup will also be satisfying, since along with a rich, satisfying broth there will be meat, poultry or even seafood. For lovers of vegetable soups, there are also sure to be recipes, because the creamy taste goes perfectly with many vegetables. Cereals and pasta, which we love so much, are also added to the soup. Well, where would we be without potatoes? They are very appropriate here.

When I can’t figure out what to cook for lunch, 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 properly prepare 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 prepare a delicious first course?

The soup can be cooked in water or vegetable broth, but chicken broth is best suited for cooking. You can make it budget-friendly by boiling a chicken back (ridge), a couple of legs or wings. The broth based on chicken breast turns out “empty” and not flavorful.

Well, in addition to the processed cheese itself (and some recipes use hard cheese), root vegetables are added to the dish - potatoes and carrots, pumpkin, sautéed onions, fresh herbs and seasonings, a little rice or thin noodles for satiety.

What kind of cheese should you use 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 is that depending on the type of cheese, 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 block can be grated or cut into small cubes to quickly dissolve;
• Brie or Roquefort cheese is added to the soup along with herbs, literally a couple of minutes before readiness; they can be mashed and mixed with heavy cream to enhance the aroma and taste of the dish;
• If the recipe uses semi-hard or hard cheese, it must be grated on the finest 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 meals when all other first courses have become boring and are eaten by family members with reluctance. And, of course, it’s worth remembering that you can use almost any product for cooking.

A simple recipe for cheese soup with smoked chicken breast

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

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

Preparation:

1. Cut the peeled celery root into thin slices, then cut them into long sticks or sticks. Place in a saucepan and fill with water. Chicken broth is also suitable for soup; if you have it left over from a previous dish or you are preparing it frozen for long-term storage, then it’s time to take it out. The soup will be even tastier with chicken broth. Place the pan on the stove and start cooking.

2. Chop the onions and carrots. Grate the carrots on a medium-sized grater or cut them into thin slices with a knife. The size of the carrot will determine how quickly it cooks. It is best to cut the onion into small cubes, but you can also cut it into strips. It depends on whether you like onion pieces in your soup.

3. Heat a frying pan on the stove with a small amount of vegetable oil. First add the onion and fry it until it becomes soft and translucent. Then add the carrots and fry over medium heat until the carrots are just slightly softened and browned. You should not overcook onions and carrots, this can spoil the taste of the finished soup and dark pieces will float.

4. Remove the smoked chicken breast from bones and skin. Then cut into thin strips, approximately the same size as you cut the celery earlier. Place the chicken in the pan and then add the fried onions and carrots.

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

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

Pour the finished soup into bowls and add the remaining parsley. A bright and tasty lunch is ready.

Processed cheese soup with noodles and sausages

To prepare this dish, you can use any type of sausage, both classic - milk, and take, for example, small smoked hunting sausages or sausages, which will add a piquant taste and aroma. It is not surprising that this 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 ingredients for preparation. This is again one of those soups that is prepared from what is at hand, but with a result that exceeds all expectations.

To prepare you will need:

• 4-5 sausages;
• 3-4 small potatoes;
• 1 small carrot;
• 1-2 onions;
• 2 tbsp. spoons of thin noodles;
• A pinch of salt and black pepper;
• 50 ml. sunflower oil;
• 2-3 cheeses for mushroom-flavored soup;
• Some fresh herbs.

Preparation:

1. Since this soup does not use meat, which must be cooked in advance, you need to start preparing it by frying the onions and carrots. Cut the onion into very small cubes and place in a heated frying pan with oil. Let it brown just a little. After this, add the carrots grated on a coarse grater to the onion. Sauté them together until half cooked. Next they will be cooked in the soup.

2. A couple of minutes after the carrots, add sausages or sausages to the vegetables in the frying pan. They need to be peeled and cut into thin slices. Fry the sausages along with the vegetables.

3. For the convenience of preparing the soup, you can fry vegetables and sausages 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 the potatoes and cut into small cubes. Place in water and cook until tender, this will take literally 10-15 minutes.

5. When the potatoes are almost cooked, add vermicelli to them. 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 has melted.

An excellent hearty lunch for the whole family is ready. Add fresh herbs and crackers to it. Bon appetit!

Delicious cheese soup with meatballs and champignons

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

To prepare 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.

Preparation:

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

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

3. Wash and dry the champignons. If the caps have darkened, you can clean them. Cut the mushrooms into thin slices and add to the frying pan with the vegetables. Fry them together until the mushrooms are ready.

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

5. Place the fried mushrooms and vegetables in the pan where the potatoes and meatballs are already being cooked. Add melted cheese to the soup. If it is in the form of cheese curds, then they need to be cut or crumbled, and if the processed cheese is soft, then put it with a spoon and mix. Cook the soup until cooked and the cheese has dissolved.

Simmer 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

A dish with the addition of red fish, which will resemble a rich, creamy fish soup, will pleasantly diversify the collection of cheese soups. This soup, of course, is not as simple and accessible as the version with sausages, but in taste it is far ahead of it. Any type of red fish from the salmon family will suit this soup, preferably fresh, of course. You can even find special soup sets that are cheaper than fillets. But this will be enough for us for taste and flavor. Moreover, it’s no secret that red fish goes amazingly well with creamy additives.

To prepare you will need:

• Red fish soup set;
• 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.

Preparation:

1. Make broth from pieces of fresh red fish. To do this, pour water into the pan and place the fish, divided into portions. Add salt, peppercorns and bay leaves. Turn the heat to medium. The broth will cook for approximately 25-30 minutes.

2. Remove the fish from the broth, remove the bones and place in a clean pan. Strain the broth there through a fine sieve. Now we will continue to prepare soup from it.

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

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

5. Chop fresh herbs and cheeses, pour into the soup and let it simmer until the cheeses dissolve and turn the broth into a cheesy one with a 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 prepare such a soup from fresh fish, then canned pink salmon will do. 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 kind that is sold in plastic containers, that is, soft (sandwich) cheese without additives. Be sure to look at the product composition on the packaging; it must be made from natural cheese and not artificial substitutes. Then it will melt well in the soup and taste great. Fresh champignons are good, but frozen ones can also be used. The soup itself is very tender and aromatic, the mushrooms smell very tasty. In addition, this soup will not weigh you down too much if you are on a diet. He's almost vegetarian.

To prepare you will need:

• 5-7 large champignons;
• 2-3 potato tubers;
• 1 small carrot;
• 220 gr. fresh or frozen broccoli;
• Packaging 200 gr. processed cheese;
• Salt, black pepper, and spices - to taste;
• A little vegetable oil and butter;
• Fresh herbs - according to your needs.

Preparation:

1. Cut clean champignons into thin slices or pieces. Please note that they will shrink in size when frying. Melt a piece of butter in a frying pan and add the mushrooms to fry. Fry until all the mushroom juices have evaporated and the champignons begin to brown.

2. Pour water into a saucepan, place 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 separate it into smaller florets. Large ones can be cut lengthwise with a knife.

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

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

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

Once the cheese has dissolved, the soup can be poured into bowls and served. Fresh herbs go great with this lunch.

Even in Rus', they enjoyed chicken broth with giblets, and in our time, the soup can be modified by preparing it with the addition of processed cheese and vegetables. The delicate creamy taste will go wonderfully with chicken hearts. The soup will turn out to be very nourishing and thick, so it’s easy to feed a large hungry family.

To prepare 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, spices and seasonings;
• 55 gr. butter;
• Greens - to taste.

Preparation:

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

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

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

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

5. When the potatoes are almost ready, add vermicelli to 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, pouring it into bowls with the addition of garlic croutons. Eat it hot!

This version of a simple cheese soup is perfect for cooking outdoors, in the country, when you need to quickly and tasty feed people a hot dish. If you don’t have time to cook meat or chicken broth, the smoked taste and aroma of sausages will help you prepare an amazingly tasty dish. If you are planning to fry sausages on the grill at the dacha, but the weather has turned bad, please your household with hot soup with sausages. They will not only thank you, but also ask for more.

To prepare you will need:

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

Preparation:

1. Rinse the rice under running water until the water runs clear. This way you will wash away excess starch so that the broth in the soup is not too cloudy and thick. Place the rice in a pan of cold water and let it cook.

2. Peel the potatoes and cut into cubes. Add it to the rice in the pan and continue to cook them together. At this stage you can add a little 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 you need to fry it all. First, place finely chopped onion in a heated frying pan with oil. Fry until transparent. Add the grated carrots second. After the carrots, add the sausages and let them fry a little. The crust will give the soup a special, bright smoked taste.

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

5. Grate the hard processed cheese on a coarse grater or chop it into pieces with a knife. Soft cheese from a jar can be immediately spooned into boiling soup. Stir and let simmer for 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!

Recipe for cheese soup with chicken and garlic croutons

You can diversify a simple cheese soup by preparing savory garlic croutons from day-old bread - black or white. The soup is simple, prepares very quickly, there are record few ingredients. But the taste and crispy crackers to boot will not let you forget it for a very long time.

To prepare you will need:

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

Preparation:

1. Rinse the chicken fillet, fill it with clean water in a saucepan and cook until done with the addition of salt and spices. Remove the finished meat, disassemble into portions and return to the broth.

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

3. After all the vegetables are cooked, add processed cheese and herbs, more salt and seasonings 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 the finished croutons with hot aromatic soup, and don’t forget to add some greens to the plates.

When you need to serve the first course at a holiday table, cheese soup with shrimp is the most ideal option. You can prepare it not only deliciously, but also very quickly, and use any size shrimp. Soup can look very elegant if you serve it right. Don’t forget to put the shrimp on a plate and then your guests will definitely be delighted.

To prepare you will need:

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

Preparation:

1. Peel the potatoes, cut into cubes, and add water to cook on the stove.

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

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

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

A hearty and nutritious cheese soup with chicken will not only satisfy your winter hunger, but will also give you strength and energy, which will improve your mood. Cooking does not take much time, especially if you cook the chicken broth in advance. Tomatoes and sweet peppers will make the taste of the soup brighter and richer. You will be surprised how delicious this combination is.

To prepare you will need:

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

Preparation:

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

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

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

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

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

Cheese cream soup with potatoes - video recipe

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

This mushroom soup is loved by adults and children. It turns out especially tender thanks to the creamy taste that the processed cheese gives. It is best to make such a mycelium with champignons. They cook quickly and are absolutely safe - they can even be eaten raw.

Ingredients:

2 liters of water
Processed cheeses of the “Friendship” type – 2 pcs.
200 g fresh champignons
4-5 medium potatoes
1 onion
1 medium carrot
1 tbsp. spoon of vegetable oil for frying
bay leaf
salt, spices to taste

How to cook mushroom soup with cheese:

You can use solid briquettes of curds in foil, or you can use liquid briquettes in a bath. Today, stores even sell processed cheese specifically for making soups.

It is best to take mushroom-flavored cheese. Place a pan of water on the fire. While the water is boiling, peel the potatoes and cut them into cubes.

Place the potatoes and bay leaves in the water. Next, peel the onions, carrots, and wash the champignons. Chop all these products and fry in a frying pan in vegetable oil until half cooked.

Then add the frying to the potatoes in the pan. Boil the soup until fully cooked. Cool the finished soup slightly and use a blender to grind all the contents until a homogeneous mixture is obtained.

Place the puree soup back on the heat and bring to a boil. If the soup seems too thin to you, add 1 tbsp. a spoonful of wheat flour diluted with a small amount of water.

Dip pre-chopped hard cheese or liquid processed cheese, as well as spices, into the boiling potato and mushroom mixture.

Cook the soup until the cheese is completely dissolved. Now your creamy cheese soup with mushrooms is ready. It is best served with white bread croutons and parsley.

Soup with processed cheese and sausages

Ingredients:

3 liters of water
2 pcs. processed cheese in briquettes or a tub, bacon-flavored cheese works well
4 medium potatoes
1 carrot
1 onion
3-4 sausages or 200 g bacon/ham
1 tbsp. spoon of vegetable oil for frying
2 pcs. bay leaf
salt, spices to taste

How to cook soup with cheeses and sausages:

Place the water to cook the soup on the fire. While the water is heating, peel the potatoes, onions and carrots. Cut the potatoes into cubes and, when the water boils, send them to cook along with the bay leaf.

Finely chop the onion and carrots and fry in a frying pan in vegetable oil until golden brown. Cut the sausages into circles. If you have bacon or ham, chop into small pieces.


When the potatoes are ready, grate the cheese that was previously frozen in the freezer and place it in the boiling soup. Cook until the cheese is completely melted.

Then dip the roast, pieces of sausage or bacon and spices into the water. After this, cook the soup for about 5 more minutes. Serve the cheese soup with croutons and herbs.

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

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

Cheese soup is a very popular recipe in France. The French know firsthand how to prepare cheese soup. There is even a special recipe - French cheese soup or, otherwise, French soup with cheese. French-style cheese soup is usually prepared with the addition of white wine. Recipes for cheese soups in France are very diverse. Interestingly, the French eat not only hot cream cheese soup. They also have a recipe for cold cheese soup.

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

Preparation:

1. Fry peeled and finely chopped onions in a frying pan in butter.
2. Boil water and cook smoked chicken breast, cut into medium-sized pieces, fried onions and melted cheese.
3. Boil the products for about 10 minutes and beat everything with a blender until smooth and tender. Then bring to a boil again, add chopped dill, season the soup with pepper and salt.
4. When serving the soup, squeeze a little garlic into each eater's plate, if desired, and put a few pieces of croutons.

Cooking cheese soup with melted cheese

Among the many recipes for cheese soups, there are clear leaders. And the best of them are cream cheese soup and soups with a puree consistency with the addition of processed cheese, which always decorates the broth and gives it a rich, creamy taste. Let's see how to cook it.

Ingredients:

• Processed cheese - 250 g
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Dill greens - a bunch
• Carrots - 1 pc.
• Olive oil - 3 tbsp.
• Salt - to taste

Preparation:

1. Place 1 liter of drinking water on the stove to boil.
2. Fry diced carrots and onions in olive oil. Sauté the vegetables until translucent.
3. Place the roast, diced potatoes and spices into boiling water.
4. Grate the processed cheese or finely chop it and place it in the pan when the potatoes are almost ready.
5. Reduce heat to medium and stir soup constantly until all the cheese has dissolved.
6. Add chopped dill, boil for 1 minute and turn off the stove. Cover the pan with a lid and leave the soup for 10 minutes.
7. Serve the soup for lunch, pouring it into bowls. It goes well with white bread toast served separately.

Soup with cheese and chicken is a very satisfying, aromatic and simple dish that saturates our body quickly and for a long time. This soup can be seasoned with all kinds of vegetables (potatoes, carrots, onions), grains (barley, buckwheat, rice), legumes (beans, lentils), pasta, etc.

Ingredients:

• Processed cheese - 250 g
• Chicken fillet - 500 g
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Butter - 25 g
• Greens (to taste) - a small bunch
• Ground black pepper - a pinch
• Salt - to taste
• Bay leaf - 2 pcs.
• Peppercorns - 3 pcs.
• Croutons - for serving

Preparation of cheese soup with chicken:

1. Place the washed and cut chicken fillet into medium pieces into a 2 liter saucepan. After boiling, add bay leaf, ground pepper and peas, and salt. Cook the broth for 20 minutes.
2. 10 minutes after the broth boils, add the diced potatoes to the pan.
3. Fry the onions and carrots in a frying pan in butter and add them to the soup.
4. Grate the melted cheese and place it in the pan when the soup is almost ready. Stir it well until it is completely dissolved and turn off the heat.
5. Before serving, sprinkle the soup with herbs and serve with croutons if desired.

Cheese soup with mushrooms

Cheese soup with mushrooms is a healthy and savory dish that can decorate any dinner table, both everyday and formal. This is a quick dish, however, it is quite filling and tasty. You can use both fresh and dried mushrooms. Champignons, oyster mushrooms, porcini mushrooms and any other mushrooms to taste are suitable.

This soup can be supplemented with any food, for example, potatoes, carrots, cauliflower, pearl barley or rice. And if you grind all the prepared soup ingredients in a blender and add sour cream, cream or milk, you will get a delicate creamy soup.

Ingredients:

• Fresh champignons - 500 g
• Processed cheese - 250 g
• Butter - 30 g
• Onions - 1 pc.
• Refined vegetable oil - 60 g
• Drinking water - 1.5 l
• Ground black pepper - a pinch
• Salt - to taste

Step-by-step preparation:

1. Pour vegetable oil into a heated frying pan and saute the chopped onions.
2. Cut the champignons into 2-4 pieces and add to the pan with the onions. Fry the mushrooms and onions for about 15 minutes, seasoning them with salt and black pepper.
3. Boil a pan of water, reduce the temperature to medium and stir constantly, dissolving the melted cheese in it. Let the water boil and cook for 2 minutes.
4. Place the fried mushrooms and onions in a saucepan and simmer over low heat for 2-3 minutes. Add butter to the soup, adjust the taste with salt and pepper.
5. Pour the soup into bowls and add chopped parsley to each bowl. Crauts made from fresh white loaf are also great with the soup.
6. To prepare the croutons, cut the loaf into cubes and place it on a greased baking sheet. Place them in the oven for 5-7 minutes at 200 degrees. Add prepared crackers to plates individually.

The only substitute for rich borscht is light and incredibly tender cheese soup with meatballs. In the dish itself, at first glance, it seems that there is nothing remarkable - meat broth, complemented by round products made from minced meat. However, this first dish turns out to be quite filling and very nutritious. With just two ingredients you can turn your food into a real culinary masterpiece.

Ingredients:

• Minced meat - 300 g
• Hard cheese - 50 g
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Butter - 25 g
• Onions - 1 pc.
• Ground black pepper - a pinch
• Salt - to taste

Preparation of cheese soup with meatballs:

1. Cut the potatoes into cubes and place them in boiling water.
2. Heat the butter in a frying pan and fry the diced carrots and onion half rings until lightened. Then add the frying to the pan with the potatoes.
3. Prepare meatballs from the minced meat and add them to the soup. Meatballs are prepared as follows. The minced meat is seasoned with salt and black pepper, kneaded well and beaten so that the products in the soup do not fall apart. The minced meat is beaten as follows. He picks it up and throws it forcefully back into the plate or onto a flat surface. This process is done 3–5 times. Of course, you can add a chicken egg to hold the minced meat together, but then the broth will turn out too cloudy.
4. After adding the meatballs, reduce the heat to medium and cook until cooked, constantly skimming off the foam.
5. Grate the hard cheese on a medium grater and add to the finished soup. Stir until completely dissolved and remove pan from heat.
6. Let the first dish brew for about 10 minutes and pour it into portioned plates. Serve the soup with fresh white bread croutons.

It’s easy to prepare a simple and spicy soup with cheese and shrimp. The combination of cheese and seafood gives the dish a delicate taste and piquant aroma. This hearty, healthy and tasty dish will not spoil your figure, but will saturate your body for half the day. Treat yourself and your loved ones to its delicate taste.

This soup can be supplemented with any vegetables, such as potatoes, carrots, cauliflower. Rice, lentils and small pasta also go well with shrimp.

Ingredients:

• Peeled shrimp - 250 g
• Processed cheese - 350 g
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Refined vegetable oil - for frying
• Ground black pepper - a pinch
• Parsley - a small bunch
• Salt - to taste

Preparation:

1. Boil 2 liters of water and dissolve grated processed cheese over medium heat.
2. Add diced potatoes to the pan with cheese, add salt and cook until tender.
3. Meanwhile, fry. Heat refined vegetable oil in a frying pan and fry finely chopped carrots and onions until golden.
4. When the potatoes are ready, add the fried vegetables and shrimp. Boil the soup and add chopped parsley. Adjust the taste of the dish with salt and black pepper. Mix everything well and turn off the heat.
5. Cover the pan with a lid and leave the soup to steep for 10 minutes. Then serve it to the table.

A plate of the delicious and aromatic examples of cheese soups given above can satisfy your hunger for a long time and fill your body with strength and energy. Prepare first courses with pleasure, delight and surprise your family with delicious and new dinners.

Video recipe with tips from Chef Lazerson on how to prepare cheese soup correctly: