Cheese soup. Cheese soup with melted cheese

Description

Soup with cream cheese- This is a wonderful first course with a very delicate creamy taste. Its main components are potatoes, onions, carrots and chicken fillet. In addition, an important ingredient of this dish is processed cheese (friendship, Dutch, Russian or any other). It is this that gives the final version of the soup its characteristic creamy taste.

Peculiarity given first The dish is that we will cook it not with broth, but with water.

As for the process of making soup with processed cheese, it is completely simple. Even a person preparing the first dish for the first time can handle it with ease. You can verify this by studying this recipe, equipped with step-by-step photos.

So, let's start preparing a delicious creamy soup with the addition of cream cheese!

Ingredients

• 
  (1.5 l)
• 
  (2 pieces medium)
• 
  (1 small piece)
• 
  (1 small piece)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 tsp)
• 
  (1 tsp without a slide)
• 
  (taste)
• 
  (taste)
• 
  (for frying)

Cooking steps

To prepare our wonderful first course, we will first prepare all the necessary ingredients.



Let's start with the potatoes: peel them, wash them well and cut them into small squares, as in the photo below.



Place the chopped potatoes in a saucepan, fill it with one and a half liters of filtered water, and then send this pan to a boil over high heat.

After boiling, reduce the heat to moderate.



Let's prepare the chicken fillet. It must be washed thoroughly and then the films must be removed. After this, cut the fillet into medium-sized pieces.



We send the fillet to fry in a heated frying pan with a small amount sunflower oil. We will add salt and pepper to it. When it's ready, put it in a pot of soup.



Peel one medium-sized onion, and then cut it into medium-sized cubes.



Peel small carrots and grate them on a medium grater.



Fry chopped onions and grated carrots on high speed in a small amount of sunflower oil.



Place the fried onions and carrots in a saucepan with soup.



* At this stage, add dried vegetables to the soup and also salt it.

** In order for the soup to have a more delicate creamy taste, it is better not to add dried vegetables.

Now it’s the turn of the processed cheese. It must be grated.

So that this process does not cause you any difficulties, choose cheese with a denser and harder consistency. If the cheese is soft, then first send it to freeze in the freezer.



We add the grated processed cheese to the soup. It should completely dissolve there. Therefore, we leave the saucepan on the fire for about 5 more minutes.



Before serving the cream cheese soup, let it sit for a while. In addition, you can add a little finely chopped green onion to each plate.



Bon appetit!

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

This first course is a real delicacy and a very healthy one at that. Processed cheese adds nutrition and sophistication to the soup and gives it a creamy texture.

For soup, choose cheese curds good quality, without harmful additives.

1. Recipe for soup with cream cheese and chicken

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

Preparation:
1. Remove the skin from the breast, cut the fillet into pieces, pour cold water and boil until soft (about 25 minutes).
2. Cut the fillet into small pieces.
3. Rinse the rice in several waters until the water becomes completely clear.
4. Cut the white part of the leek in half lengthwise, and then chop each half crosswise into thin half rings.
5. Heat butter in a frying pan and place prepared onions and fillets on it. Fry everything together until lightly browned.
6. Tie parsley sprigs into a bundle with thread.
7. Bring the broth to a boil and add rice and a bunch of parsley. Cook at low boil for 10 minutes. Add chicken breast fried with onions, pepper and salt. Cook the soup for another 5 minutes over low heat.
8. Remove a bunch of parsley from the soup and add melted cheese.
9. Stir the soup thoroughly until the cheese is completely melted and immediately remove from heat. Do not boil soups with processed cheese under any circumstances.
10. When serving, you can sprinkle the soup with chopped dill.

2. Mushroom soup with melted cheese and broccoli

Ingredients:
Champignons - 5-7 pcs.
From the market - 2 pcs.
Broccoli - 200 g
Potatoes - 1-2 pcs.
Carrots - 1 pc.
Salt, vegetable oil for frying

Preparation:
1. Cut the champignons. Fry for 5-10 minutes. Grate three carrots and fry them too.
2. Divide the broccoli into florets and into smaller pieces.
3. You can use fresh broccoli (in season), or you can use frozen broccoli.
4. In this case, before preparing the broccoli cheese soup, slightly defrost it, otherwise it will be difficult to cut.
5. Cut the potatoes. Add all the ingredients to boiling water, add salt and cook for 10 minutes. Meanwhile, grate the cheeses on a coarse grater. And add to the soup.
6. Cook for another 5 minutes until the cheeses are gone. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.

3. Creamy mushroom soup with melted cheese

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

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

4. Fish soup with melted cheese

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

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

5. Cheese soup with meatballs

The soup turns out very tender, satisfying and of course tasty. The soup can also be prepared using chicken broth.

Ingredients (based on a 3-3.5 liter pan):
— 400-500 gr ground beef
- 1 egg
- 2 onions
- 1 carrot
— 3 processed cheese, 100 g each
- 5-6 medium potatoes
- salt, spices
— Bay leaf, greenery
- vegetable oil

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

Bon appetit!

If you want to add a little flair to your everyday first course, make cream cheese soup. Believe me, it turns out very tasty and unusual. And it’s very easy to prepare.

Ingredients:

for 3-4 liters of water

Meat for broth (chicken, pork or beef bone set) - 700-800 grams

Processed cheese - 3 pieces

Potatoes - 4 medium sized pieces

Carrots - 1 medium size

Onions - 1-2 heads

Oil (butter + vegetable) - for frying

Spices: salt, ground black pepper, paprika, herbs (fresh or dried).

How to make cream cheese soup

1. Boil the meat for the broth in salted water.

2. Strain the broth for the cheese soup. We put it on fire.

3. Peel the potatoes and cut them into cubes. Add to the boiling broth. Bring to a boil, reduce heat to low.

4. Processed cheese or cheese in a jar must be dissolved in 1 liter of hot broth. Processed cheeses, intended specifically for making cheese soup (inscription on the package), dissolve easily. Just mash them with a fork. Ordinary processed cheese can be pre-grated on a fine grater.

5. Peel the onions and carrots. Grind. Sauté, that is, fry in oil (butter + vegetable) until the vegetables become soft and a slight “blush” appears. There is no need to fry the vegetables, since they should give all their juice to the cheese soup. Add to soup.

Cream cheese soup recipes

What could be better than this delicious and satisfying soup filled with aromas? Especially if it is prepared with love, and it’s also good if it consists of simple ingredients. Every housewife will pamper her family with pleasure and prepare soup with melted cheese, because it is something new and can compete with the usual first courses of mother or grandmother. Let’s not rant for too long and offer the hostess a few recipes, the basic and most delicious recipes first course of processed cheese and additional, affordable, everyday products.

Soup with cream cheese and chicken

Let’s say right away that their croutons are perfect for this dish. white bread, toast. Let's start preparing soup with processed cheese by preparing the ingredients.

• Processed cheese – 200 grams.
• Chicken fillet – 400 grams.
• Chicken drumsticks – 2 pieces.
• Carrot – 1 piece, large.
• Dill greens - half a bunch.
• Basil greens - half a bunch.
• Butter – 3 large spoons.
• Onion – 1 piece, large.
• Potatoes – 3 pieces.
• Oregano, coriander, rosemary, white and black pepper, salt.

Let's make a chicken drumstick broth - cook for about an hour, adding pepper, salt and bay leaf. In the meantime, we will peel the vegetables and cut them. Onions - in small cubes, carrots - in thin circles, potatoes - in small squares, about 2 by 2 centimeters. Wash the chicken well under running water and cut into small cubes.

We put a ladle on the fire, it is very convenient to sauté in such an object that everyone has in the kitchen. Heat the butter in it, add the seasonings, fry them a little, and when the rich smell of the seasonings comes, fry and sauté the onions over medium heat. After a few minutes, add the carrots - the dressing in our soup with melted cheese is almost ready.

Add potatoes, chicken, chopped dill into the broth, and after half an hour add onion and carrot dressing. 30 minutes before the soup is ready, grate the cheeses, drop them into the broth, stirring constantly so that they dissolve well. Cover with a lid, reduce heat to low, add salt and spices. When the chicken is ready, the cheeses have dissolved, our cream cheese soup is ready. To serve, chop the basil and sprinkle on top of the dish.

Soup with cream cheese and mushrooms

• Processed cheese – 250 grams. You can take any, but this is where “Amber” is used, it is more liquid and lends itself to melting well.
• Mushrooms - champignons – 400-500 grams.
• Garlic – 5 cloves (a head, in general).
• Onion – 1 piece, large.
• Olive oil or butter - 3 tablespoons. Do not take sunflower, it gives a characteristic taste of seeds and our soup with processed cheese and mushrooms will no longer be so light and aromatic.
• Carrots – 1 piece.
• Greens - a few sprigs of parsley, for serving (already in plates).
• Seasonings and spices - salt, a mixture of peppers, you can add thyme and dried spring herbs.

Put the water on the fire, we need broth, but you can also cook it in water, in cubes, make vegetable or chicken broth, in general, it should be light. Or you can add a little salt to the water, a mixture of peppercorns, a bay leaf and that’s it. As you please.

In the meantime, clean and wash the mushrooms and vegetables. Chop the onion into cubes, pass the carrots through a grater, chop the mushrooms not very finely, as they shrink during the cooking process, and the soup we prepared with melted cheese and mushrooms should be rich in the taste of champignons. We will also peel the potatoes and put them in the broth when it is ready (in about 30 minutes).

Heat the butter, pass the garlic through a press and fry it a little, add the onion, carrots, and sauté for 20 minutes. Add mushrooms to the mixture and simmer the mixture over low heat until tender. Place in the broth with the potatoes, keep covered for 15 minutes, then add the cheese, stir and add seasonings. The cheese has melted, the vegetables and mushrooms are ready, there is enough salt and spices - this means the soup with melted cheese and mushrooms is completely ready. Let the dish sit for at least half an hour, or better yet, let it cool in the pan until it is at a sufficient temperature to satisfy your taste.

Soup with processed cheese and sausage

If you have processed cheese and sausage in the refrigerator, a few onions, and you have acquired good seasonings, you can start preparing a wonderful first course, such as soup with processed cheese and sausage.

• Onion – 2 pieces, medium size.
• Processed cheese, soft – 300 grams.
• Sausage (whatever you have, use it, but if you go specifically for sausage for this soup, take raw smoked sausage) – 300 grams.
• Sunflower oil - for frying.
• Potatoes – 2 pieces, medium size.
• Seasonings and salt.

First of all, put a saucepan and make a broth from the cube, chicken, bay leaf, pepper and salt. Peel the onion, cut into thin quarters, peel the potatoes too and cut into small cubes. Sausage - thin bars.

We let the potatoes cook 20 minutes after we put the broth on the soup with melted cheese. We will fry the onion and sausage separately in oil until golden brown. When the dressing is ready, add it to the soup, add salt and add your favorite seasonings, I recommend dried onions and dill, French herbs, they are with garlic, very tasty. Stir and cover with a lid for 10 minutes. Now add the cheese, mix well until it dissolves. Cook for about 20 minutes, you can simmer on low heat for half an hour. When serving, you can finely chop your favorite greens.

Soup with melted cheese in a slow cooker

Multicooker – convenient thing, which allows you to relax a little and not stand at the stove for days, preparing everyone’s favorite delicacies. There are many recipes for it, especially delicious soup with melted cheese. We will need:

• Potatoes – 2 pieces.
• Carrots – 1 piece.
• Onions – 2 pieces.
• Sausage (good raw smoked sausage, dry and spicy, is best) – 300 grams.
• Processed cheese – 4 pieces.
• Dill greens - half a bunch.
• Salt and spices pepper.

All ingredients need to be finely cut into cubes: sausage, onions, potatoes and carrots. And chop the greens finely and finely. We pass the cheese through a meat grinder, or you can grate it on a coarse grater. All ingredients for cream cheese soup are ready. In the slow cooker we put onions, carrots, herbs and sausage, in general, everything except processed cheese. You need to add water or broth, add spices and seasonings to taste. Cook: mode – “soup”, time – 50 minutes.

After half an hour, dip the cheese into the dish, stir, and leave for the remaining time. And then you still need to wait until the soup is infused, about half an hour (for sure - set the “warm” mode for 15-20 minutes).

Cheese cream soup

Let's prepare a simple, but interesting, as an alternative to other first courses, soup with processed cheese, namely cream cheese soup with the addition of vegetables. Minimum calories, explosion of taste, nice texture and great aroma.

• Carrot – 1 piece.
• Cauliflower – 1 small head.
• Zucchini - half a piece.
• Onions – 2 pieces.
• Potatoes – 3 pieces, not big.
• Processed cheese – 300 grams of soft processed cheese.
• Basil greens - half a bunch.
• Butter – 4 tablespoons.
• Spices, salt and seasonings.

It is necessary to prepare the vegetables; we will chop everything very finely to make it easier to turn the soup with melted cheese into a homogeneous puree. And so, we will sauté the onion over a heated butter, after 5 minutes add carrots and finely chopped potatoes. When the vegetables are already soft, add chopped cauliflower and zucchini. Cover with a lid, add a little water, simmer over low heat for about 25 minutes. You need to test the vegetables with a knife to see if they are ready; when they are almost cooked, use a blender to turn the mixture into a puree.

We put the vegetable puree on a small fire, and in the meantime, melt the processed cheese in a water bath, add it to the vegetables, mix well, you can add a few tablespoons of water so that the cheese dissolves. Cook the soup with melted cheese for another 15 minutes, then use the blender again and make cream soup. Serve with finely chopped greens.

Soup with processed cheese and meatballs

Nourishing, good and very tasty dish– soup with melted cheese and meatballs. For lunch it's great idea, the soup is good for children, very tasty, so they gobble it up on both cheeks. Let’s prepare good ingredients, processed cheeses need soft ones, it’s better to take “Yantar” or something like that. It’s better to make meatballs from ground turkey or chicken.

• Processed cheese, soft – 350 grams.
• Potatoes – 2 pieces.
• Red, bell, sweet and juicy pepper - 1 piece, take a large one.
• White onion, sweet - 1 piece, large - for soup, 1 piece (you can use onion) 0 for meatballs.
• Dill greens - half a bunch.
• Butter – 4 tablespoons.
• Chicken fillet – 500 grams.
• Black pepper, salt, oregano, dried dill, dried garlic, coriander.

First of all, we make the meatballs. You need to pass the meat through a meat grinder or blender, and you need to do the same with onions (1 onion). Add ground onion, black pepper, dried garlic, oregano and dill to the minced meat - chop finely. Mix everything and form round balls small size. With such meat balls, our soup with melted cheese will be very satisfying, both for kids and for an adult, hungry man who came to his cozy home for lunch for half an hour.

And so, now we cut the potatoes into small strips and bell pepper. Cut the white sweet onion into small cubes. In a saucepan, sauté the onion and butter over low heat, add all the seasonings and spices. Pour water into the onion, add potatoes, salt, mix and cook for 15 minutes, add meatballs, cook for another 20 minutes.

Next, throw in the bell pepper, mix, add melted soft cheese, heat it up first, or leave it on the table for an hour or two so that it is at room temperature. Stir and wait until the cheese dissolves. The soup needs to steep for about an hour, but don’t let it boil too much so that when it cools down, it doesn’t become covered with a skin, like boiled milk.

When serving, you can sprinkle with Parmesan, herbs, prepare white croutons, throw into the soup. Some people like to season cheese soup with sour cream. In general, you can eat it any way you like, the main thing is to cook it with love.

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

How to “saturate” such a cheese soup? Don't be picky, the simplest foods - onions, bread and potatoes - work best. What else can you add to cheese soup to make it even more tasty and satisfying? Read in our selection of the most best recipes soup with cheese.

Ingredients:

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

Serves 3.

Preparation of processed cheese soup:

Chicken breast cut into medium-sized pieces, then place in boiling salted water (600-700 ml), cook for 10-15 minutes.

Cut the potatoes into cubes and place them in the pan with the chicken.

Cut the carrots into rings, and the onion in the same way.

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

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

Sprinkle with spices and chopped herbs.

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

Products:

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

Preparation:

Clean the champignons with a brush or knife (do not wash).
Cut into small slices and fry until golden brown in melted butter.

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

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

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

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

Cheese soup with shrimp

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

Ingredients:

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

Preparation:

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

Cut the peeled potatoes into cubes, quite finely, and add to the pan. Cook for about 15 minutes. Fire - medium.

The carrots need to be peeled and grated just as finely. Fry the carrots in a frying pan for a couple of minutes so that they do not have time to fry. It should just become a little softer. Carrots will give the cheese soup a beautiful golden hue.

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

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

Serve the cheese soup hot. It is very tasty to complement it with crackers.

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

Cheese soup with meatballs

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

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

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

How to quickly and tasty cook cheese soup with meatballs:

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

Grate the carrots. Fry.
Add fried onions and carrots to a saucepan with water and add salt. Bring to a boil.

Place the prepared meatballs in the soup. Meanwhile, peel the potatoes and cut them into small cubes.

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

Cut the cheese into small cubes. Add the cheeses to the soup when the potatoes are ready. Stir well until the cheeses dissolve.

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

Cheese soup with salmon and potatoes

Products:

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

Preparation of cheese soup with salmon and potatoes:

Heat one and a half liters of water in a saucepan and remove the fish from the freezer.
While the water is heating, peel the onions, carrots and potatoes.

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

Cut the potatoes into cubes approximately 1-2 cm on a side. In a frying pan in one tablespoon olive oil sauté onions and carrots. Then we add potatoes to the mix and lightly fry them in oil.

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

Now we take the processed cheese out of the freezer and grate it on a coarse grater or chop it finely. If the cheese was not in the freezer, you should put it there at the very beginning of preparing the soup.

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

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

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

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

Cheese soup with sausage: recipe with melted cheese

Ingredients:

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

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

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

Also remove the top layer from the carrots and chop into thin strips using a grater.
Separate the sausage from the film and cut into equal medium-sized squares. Place in an oil pan and fry until nicely golden.

Grind the processed cheese using a grater with large holes.
Place a saucepan on the stove with clean water. After boiling, season with salt and add chopped potatoes and carrots. Reduce heat to medium, after 6 minutes add sausage.

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

After the cheeses melt, the cheese soup with sausage will acquire a uniform white color.

Simple cheese soup with processed Druzhba cheese and croutons

Ingredients:

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

Preparation:

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

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

Cut the bread into small cubes and fry in butter until golden.
Pour into plates, add crackers and chopped herbs.

Many people like the creamy taste of the soup. You can add it to your dish using this simple product like processed cheese. Despite its low cost, it must be used correctly when preparing first courses. Thanks to this article you will make regular soup- cooking masterpiece.

How to make cheese soup from processed cheese - recipe features

• For the first course with processed cheeses, it is important to start by preparing the broth. If you want a mild flavor in your soup, then use chicken. A richer broth will be obtained from beef or pork, but the cooking time will also increase. Cook it with the addition of whole vegetables so that it is convenient to remove them from the liquid.
• After cooking, the meat is cut into small pieces and added back to the broth. Vegetables are thrown away.
• Prepare the fry in the usual way. Chop the onion and carrots and fry until golden brown.
• If you use cheese briquettes, then grate it on a fine grater. This way it will dissolve more evenly in boiling water.
• For the product in the tray, add it with a spoon in this form, but in small portions. Use a small spoon for this.
• The creamy taste of the dish goes well with mushrooms and seafood.

How to make cream cheese soup with chicken

The first dish with chicken will have a delicate taste and is not as high in calories as with pork or beef.

You will need the following products:

• chicken fillet – 0.5 kg;
• processed cheese – 200 g;
• onions – 2 pcs.;
• raw carrots – 1 pc.;
• potatoes – 3 pcs.;
• butter – 75 g;
• salt, herbs and spices - to taste.

Recipe:

• Wash the chicken fillet, dry it and cut into pieces. Place in a saucepan, cover with cold water and place on the stove. Boil, but do not forget to skim off the foam. Cook the broth for about 30 minutes.
• Rinse vegetables under running water. Peel the potatoes, cut into small cubes. Wash well to remove excess starch. Chop the carrots into strips and the onion into small pieces.
• Throw the potatoes into the boiling broth and cook until half cooked.
• Heat a frying pan, melt the butter. Simmer the carrots and onions for a couple of minutes, stirring the vegetable mixture occasionally.
• Transfer the roast to the broth, stir well. Boil for three minutes or until potatoes are tender. Salt the broth and add spices to taste.
• Grate the processed cheese on a fine grater and chop the greens. Stir the broth and add the cheese mixture and herbs in small portions. Then mix well and cook for about six minutes.
• At the end of cooking, remove the pan from the stove, close the lid and let the soup brew for 30 minutes.

How to make cream cheese soup with shrimp

Seafood lovers will appreciate this cream cheese soup, which perfectly combines shrimp with the creamy flavor of the dish.

Ingredients for the first course:

• fresh shrimp – 400 gr;
• pasteurized milk – 200 ml;
• olive oil – 20 gr.;
• processed cheese – 2 pcs.;
• potatoes and carrots;
• juice of half a lemon;
• bay leaf, basil, oregano;
• greens and salt.

Cooking method:

• Peel the shrimp from the shell and esophagus, rinse. If they have big size, then cut into pieces. Small shrimp can be left whole. Frozen food must be thawed at room temperature before use.
• Boil water, add spices, squeeze lemon juice and salt. Add shrimp to boiling water and cook for 2-3 minutes depending on size. Then take them out on a saucer.
• Dilute the broth and boil. Peel the potatoes and cut into cubes. Place in boiling water and cook until tender.
• Grate the carrots or cut into strips. Fry it until half cooked in butter, add to the broth. Next add the shrimp.
• Cut the cheese into small cubes or grate it. Gradually add it to boiling water.
• When the melted product has dissolved, bring the broth to a boil and pour in warm milk. Chop the greens and place them in a saucepan. Boil the soup for 5-7 minutes, set aside and let it brew.

How to make cheese soup from processed cheese - tricks from the chef

• To get the rich, creamy taste of cheese in your first course, use the product at the rate of 100 grams of curd cheese for each liter of broth.
• For a uniform consistency of the dish, first melt the cheeses in a small volume of broth, and then add it to the main mass.
• You can add a smoky flavor to the dish if you use smoked sausage or smoked sausages instead of the main meat.
• If you will be using broccoli in the first dish, then warm it up first. microwave oven 2 minutes, and then add to the broth 5 minutes before cooking.
• For pureed soup, use less broth. Otherwise it will turn out liquid. Puree the soup with a blender on low speed.
• Serve cheese soup with rye croutons or any other croutons.

Of course, these are not all recipes for soups with cheese flavor. Thanks to this article, you know the basics of preparing first courses with cheeses. By adding other products, you can create an original dish. Bon appetit!