How to cook cheese soup: simple recipes. Processed cheese soup

Soup ingredients:

• green peas (frozen) – ¾ cup;
• cauliflower – 1 small head, weighing just under 0.5 kg;
• large potatoes - 3 tubers;
• water – 9 glasses;
• large carrots - 1 root vegetable;
• processed cheese – 2 blocks weighing 100 g each;
• cream 30% - 1 glass;
• 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 procedure

1. Place a pot of water on the burner. Wash, peel and cut the root vegetables into cubes. Cut the potatoes into pieces the size of cherries, and the carrots even smaller - the size of a pea. Wash the cabbage and separate it into small pieces.
2. Fry carrots in butter. Throw the potatoes into the water, which has boiled by this time, and after the liquid has boiled again, add the sautéed carrot cubes and cabbage inflorescences into the pan.
3. After 10 minutes, reduce the heat to low and add the cheese mashed with a fork to the soup. To ensure that all the lumps of cheese dissolve, carefully stir the broth and cook the soup in this mode for 5 minutes, then pour sugar, spices and green peas into the pan. Season the brew moderately with salt 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 into deep bowls with chopped dill and garnish with whole parsley leaves.

The method for preparing one of these original soups, namely cheese soup with salmon and vegetables, is described in detail in the following 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-make (for example, soup with beans or noodles) and non-trivial recipes (soup with asparagus, shrimp or with red caviar).

Cheese soup is a European dish. Processed cheese began to be produced at the beginning of the last century. It became widespread only in the 50s. Now each European country prepares it in its own way, using their favorite cheeses. The French make cheese soup from blue cheese, and the Italians add Parmesan.

It’s convenient to make cheese soup from processed cheese at home. Due to its low calorie content, this soup is suitable for children.

It can be served at a children's party, at a dinner party, prepared for Valentine's Day, or just for lunch or dinner.

This version of cheese soup with pieces of chicken is considered a dish of French cuisine. The French know a lot about fashion and female beauty, so the soup will be appreciated by fashionistas who watch their figure.

Cooking time – 1 hour.

Ingredients:

• 1 chicken breast;
• 1 pack of processed cheese;
• 3 pcs. potatoes;
• 1 onion;
• 1 carrot;
• butter;
• salt and spices.

Preparation:

1. Cover the chicken with water, add salt, and boil until done. To make the broth more tasty and aromatic, add a few peppercorns and bay leaves. Cool the breast, cut into cubes, set aside.
2. Peel the vegetables and chop finely, observing the proportions. Coarsely grate the carrots.
3. Also grate the processed cheese coarsely if you are using a block.
4. Boil the broth in which the chicken was cooked and add the potatoes. Cook for a few minutes.
5. Sauté the remaining vegetables in a little butter. Add salt and spices if necessary. Transfer the roast to the soup. Cook for a few more minutes.
6. Add chicken pieces.
7. Pour handfuls of grated cheese into the soup and stir. Or use a spoon to transfer soft processed cheese from a boat.
8. After adding it, the soup must be stirred well again and removed from the stove.
9. You can serve croutons and greens separately with the soup.

Cheese cream soup with mushrooms

Cheese soup with champignons is a dish of Polish cuisine. Every restaurant in Poland serves its own version of this soup. It won't be difficult to prepare it at home for lunch for the whole family.

Cooking time – 1 hour 15 minutes.

Ingredients:

• 250 gr. champignons;
• 2 packs of processed cheese;
• 200 gr. Luke;
• 200 gr. carrots;
• 450 gr. potatoes;
• sunflower oil;
• a little salt and spices;
• 2 liters of clean water.

Preparation:

1. Pour 2 liters of water into a saucepan and boil. As soon as it boils, add salt.
2. Peel the skins from carrots and potatoes and chop as desired.
3. Chop the onion into quarter rings and separate into segments.
4. Cut the champignons into small cubes.
5. Coarsely grate the processed cheese.
6. Place chopped vegetables into boiling water. Cook until the potatoes are soft. Pour oil into the pan, add mushrooms and onions. Wait until the liquid has evaporated from the champignons and they begin to brown. Fry for about 10 minutes more.
7. When the vegetables are cooked, remove them from the broth into a separate container. Grind with a blender until pureed. Do not remove the broth from the heat.
8. Place the vegetable puree, mushrooms and onions and grated cheese into a saucepan. Mix well and let the cheese melt completely.
9. Remove the pan from the stove and leave to stand for a while.
10. Each serving can be decorated with champignon slices.

The most romantic of cheese soups. This dish will complement a dinner on Valentine's Day, March 8th, or just for a get-together for two.

Cooking time – 50 minutes.

Ingredients:

• 200 gr. shrimp without shell;
• 2 packs of processed cheese;
• 200 gr. Luke;
• 200 gr. potatoes;
• 200 gr. carrots;
• sunflower oil;
• spices and salt to taste.

Preparation:

1. Grate the cheeses on a grater.
2. Boil about 2 liters of water, add the cheese shavings and let it dissolve.
3. Finely chop the potatoes and place in the cheese water. Cook until soft.
4. Cut the onion into pieces, grate the carrots on a fine grater.
5. Fry the vegetables until golden brown.
6. Peel the shrimp from their shells and place in a saucepan with potatoes. Add fried vegetables.
7. Bring the soup to a boil and remove from the stove.

Soup with melted cheese

Even a child can cope with preparing a simple cheese curd soup. This can be turned into a fun game. This variation of soup can most often be found in cafes and restaurants, especially in the “Children’s menu” section.

Cooking time – 40 minutes.

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 recipe for creamy cheese soup involves grinding other boiled or sautéed cheese soup ingredients to a puree. Cheese soup is served 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 is doubly useful in this sense, since it not only tells, but also shows how to make a delicious cheese soup.

Such a simple product as processed cheese can turn an ordinary soup into a real masterpiece.

The delicate, creamy taste of the soup will appeal to everyone, especially small children.

Cheese soup made from processed cheese - basic principles of preparation

Cheese soup begins by boiling the broth. To do this, take meat, preferably chicken. They wash it and place it in the pan in which the soup will be cooked. Pour boiled water over it, add sprigs of herbs, peeled, peeled and chopped roots. Place on medium heat and cook the broth. Don't forget to skim off the foam. Remove meat, vegetables and herbs from the broth.

The frying is prepared in the classic way. The onion and carrots are finely chopped and fried in hot oil.

Potatoes are peeled and chopped into strips or cubes. The meat is separated from the bones. The pulp is returned to the pan. Next they send potatoes and fried vegetables. Stir and cook until the potatoes are soft.

If processed cheeses are used, they must be grated and added to the soup. Processed cheese in trays is spooned into the soup.

Cheese soup made from processed cheese is prepared with mushrooms, smoked meats, seafood, etc. Serve cheese soup with croutons or crackers.

Recipe 1. Cheese soup from processed cheese with chicken

Ingredients

half a kilogram of chicken fillet;

processed cheese – 200 g;

150 g onion;

table salt and ground pepper;

potatoes – 400 g;

butter - a third of a pack;

carrots – 180 g;

fresh greens.

Cooking method

1. Rinse the chicken fillet under the tap, cut the meat into small pieces and place in a saucepan where the soup will be prepared. Fill with purified water and place on the stove. Cook the broth over low heat for half an hour. Don't forget to remove the foam.

2. Chop the peeled and washed potatoes into random, medium-sized slices.

3. Wash the peeled carrots. Chop it into thin strips.

4. Peel the onion, rinse and chop into small cubes.

5. Place the potatoes in the chicken broth, stir and cook for a quarter of an hour.

6. Melt butter in a heated frying pan. Place carrots and onions in it. Simmer, stirring occasionally, for three minutes. Place the roast in a saucepan, season with pepper and salt, and cook for another five minutes.

7. Cut the processed cheese into cubes. Finely chop the greens. Add herbs and cheese to chicken broth. Cook over low heat, stirring, for five minutes. Remove from heat, cover and leave the soup for half an hour.

Recipe 2. Cheese soup from processed cheese with vermicelli

Ingredients

processed cheese – 2 pcs.;

• kitchen salt;

  100 g vermicelli;

  25 g butter;

  potatoes – 200 g;

  large carrot;

  two onions;

  freshly ground pepper.

Cooking method

1. Place the processed cheese in the freezer for half an hour. Then three of them into small shavings.

2. Pour drinking water into the pan and bring it to a boil. Place the grated cheese in boiling water and cook, stirring continuously, until it is completely dissolved.

3. Peel and wash the vegetables. Chop the potatoes into small chunks. Grind the carrots into large shavings. Finely chop the onion.

4. Melt butter in a preheated frying pan. We send carrots and onions into it. Fry, stirring, for seven minutes over medium heat.

5. Place the chopped potatoes in a saucepan. We also send fried vegetables here. Season with pepper and salt. Cook for 20 minutes over low heat. Add vermicelli to the soup. Continue cooking, stirring constantly, for three minutes. Remove from heat and serve with croutons.

Recipe 3. Cheese soup made from processed cheese with smoked sausages

Ingredients

sea ​​salt;

fresh greens;

carrot;

three potatoes;

salt;

garlic - three cloves;

sunflower oil;

two onions;

150 g smoked sausages;

processed cheese – 2 pcs.

Cooking method

1. Wash the peeled vegetables. Chop the potatoes into small chunks. Chop the onion into thin feathers. Grate the carrots into large shavings. Cut the garlic cloves into thin slices.

2. Heat vegetable oil in a cauldron. Place the garlic in it and fry, stirring, for a few seconds. Then add onions and carrots. Continue frying until the onion is translucent.

3. Remove the film from the sausages and cut them into rings. Add to vegetables and fry for two minutes. Add the potatoes and continue cooking for about ten minutes, stirring occasionally.

4. Salt and fill everything with water. Cook until the potatoes are soft.

5. Coarsely grate the processed cheese. Add it to the soup and stir until completely dissolved. Turn off the heat and add chopped herbs.

Recipe 4. Cheese soup from processed cheese with meatballs

Ingredients

fresh herbs;

potatoes – 3 pcs.;

30 g olive oil;

processed cheese – 2 pcs.;

mixed minced meat – 400 g;

freshly ground black pepper and salt;

onions – 2 pcs.;

large carrots;

champignons – 200 g.

Cooking method

1. Pour drinking water into a saucepan and boil it. Cut the peeled and washed potatoes into small slices.

2. Grate the peeled carrots into long, coarse shavings. Peel the onion and chop it finely.

3. Place chopped vegetables in boiling water. Cook, adding salt, until the potatoes are completely cooked.

4. Season the minced meat with salt and pepper, add the onion chopped as finely as possible. Knead well. With wet hands, form small meatballs. Place them in boiling soup. Reduce heat, stir, and simmer over low heat for 20 minutes, covered.

5. Rinse the peeled champignons and cut into thin slices.

6. Fry onions and carrots in hot oil for two minutes. Now add the mushrooms and simmer for another five minutes.

7. Cut the processed cheese into cubes. Place them in the soup. Send the fried onion and mushroom here. Cook, stirring constantly, until the cheese is completely dissolved. Add chopped herbs and turn off heat

Recipe 5. Cheese soup from processed cheese with shrimp

Ingredients

kitchen salt;

processed cheese – 400 g;

parsley;

400 g potatoes;

two medium carrots;

basil and oregano;

400 g peeled shrimp;

two bay leaves;

200 ml milk;

60 ml olive oil;

half a lemon.

Cooking method

1. Thaw the shrimp, place in a colander and rinse. Place a saucepan with water on the fire. Add spices to the water and squeeze the juice from half a lemon. As soon as the water boils, add the shrimp to it and cook for a couple of minutes. Remove the shrimp with a slotted spoon. Strain the broth.

2. Pour the same amount of water into the strained broth. Put it on fire. Add processed cheese cut into pieces into the boiling broth. Add salt and cook, stirring constantly.

3. When the cheese has melted, add the diced potatoes to the pan. Cook for a quarter of an hour.

4. Peel the carrots, wash and grate coarsely. Place in a frying pan with heated oil and sauté until soft. Transfer the fried carrots to the soup. Add peeled shrimp to this.

5. Pour milk into the soup, stir and bring to a boil. Turn off the heat and pour the cheese soup into bowls. Place a pinch of finely chopped herbs in each.

Recipe 6. Cheese soup from processed cheese with broccoli

Ingredients

a glass of grated hard cheese;

a third of a glass of flour;

a glass of grated Cheddar cheese;

800 ml chicken broth;

350 g broccoli;

20 g butter;

three pods of red bell pepper;

ground cumin;

280 g potatoes;

one and a half glasses of milk;

two cloves of garlic;

three pods of chili pepper;

two large onions;

smoked ham;

a glass of low-fat cream.

Cooking method

1. Separate broccoli into inflorescences. We remove the bell pepper from the stalk and clean out the seeds. Cut the vegetable into small cubes. Wash the peeled potatoes and cut them into small random pieces. Chop the seeded chili pepper as finely as possible. Peel the onion and garlic and chop into small pieces.

2. Melt the butter in a cauldron. Place all the vegetables except the potatoes in a cauldron and simmer, stirring, for about five minutes. The vegetables should become soft.

3. Place the potatoes in the cauldron, season everything with cumin and fry for another five minutes. Then fill the contents of the cauldron with meat broth. As soon as the soup boils, cover with a lid, turn off the heat and cook for about half an hour.

4. In a separate deep bowl, combine flour with milk and cream. Beat thoroughly with a whisk until smooth. Pour the mixture into the cauldron in a thin stream, stirring constantly, and cook until thickened. Reduce the heat to minimum. Add all the cheese to the soup and cook for another five minutes.

5. Place the broccoli in the microwave for three minutes until the cabbage becomes soft. Add it to the soup. Simmer for a couple more minutes and remove from heat. Pour into plates. Place ham cut into strips in each.

To make the soup with a pronounced cheese taste, add the product at the rate of 100 g per liter of liquid.

It will be more convenient to add cheese to the soup if you first cut it into pieces, dissolve it in the broth, and only then add it to the soup.

The dish will turn out tastier if you put several types of cheese in it at once.

Serve cheese soup with croutons or rye croutons.

In ancient times they knew how to cook porridge from an axe. Then they forgot how to not only cook it, but also eat it. And therefore, in the half-starved 90s, when food was rationed, Druzhba processed cheese often came to the rescue. The crown of achievements of domestic cheese making was regularly lying on half-empty store shelves. And after standing in line at the vegetable store, you could buy potatoes, carrots and onions. It was from this simple set of products that this wonderful, unforgettable cheese soup was prepared. This soup is one of the few ways to prepare a dish from nothing that can be served as a gourmet meal. My ex-mother-in-law called this soup “yellow.” Sautéed carrots gave the soup an elegant color. Let's shake off the old days and remember how to make cheese soup from processed cheese.

Ingredients:

• 2 large potatoes,
• 1 onion,
• 1 carrot,
• 150 g processed cheese,
• 50 g butter,
• salt,
• pepper.

How to make cheese soup from processed cheese

Peel the potatoes and cut them into strips or cubes. Finely chop the onion. Three carrots on a coarse grater. First fry the onion in butter until transparent, then add the carrots and sauté until soft.

You can also lightly fry the potatoes before adding them to the soup.

While the vegetables are cooking, mix the melted cheese with a small amount of hot water. This is necessary so that the cheese is completely dissolved and there are no lumps left in the soup. However, if you chop the cheese into small pieces, it will dissolve perfectly in boiling water right in the saucepan with the soup.

Meanwhile, water in a saucepan is already boiling on the stove. Add the fried onions, carrots and potatoes and cook until completely cooked. Don't add the cheese right away because it will slow down the cooking of the potatoes. As soon as the potatoes are ready (and this is literally 5-7 minutes), put the melted cheese in a saucepan and, stirring, wait until it is completely dissolved. If the cheese is not salty and spicy enough, then salt and pepper the soup to taste. Here we have such a handsome yellow guy. And the taste is simply to die for. As you have already seen from the description, there is nothing easier than making cheese soup. A recipe with a photo will make your task even easier. We would like to wish you culinary success. And Bon Appetit!

Garnish the soup with a sprig of fresh parsley and you are ready to serve.

How to make cheese soup in other ways

Frozen vegetables go very well in this soup. For example, green peas, cauliflower or broccoli. It is also better to add them to the soup before seasoning with processed cheese. If you want to add mushrooms to the soup, then put them to cook first while the onions and carrots are fried.

If you want to turn this soup into a puree soup, then just “punch” the finished dish with a blender for a couple of minutes. But I advise you to puree thick soup, when it contains more vegetables and less liquid. Otherwise, the cream soup will seem watery. However, the processed cheese itself gives the soup a soft, creamy consistency.

This soup, cooked in chicken broth, tastes good. In this case, you need to first boil the chicken fillet (a couple is enough for a liter of soup). And then, after removing the fillet, prepare the soup in a way that is already known to you. Finely chop the chicken and add to the soup at the end of cooking.

It’s a great idea to sprinkle this soup with croutons when serving. You can dry small cubes of white bread in the same pan where you cooked the vegetables.

And one more point, perhaps the most important. Try not to skimp on cheese, because the taste of this soup depends 99 percent on what cheese you choose.