Processed karat cheese with mushrooms for soup. Cheese soup with melted cheese. Processed cheese soup with chicken

Processed cheese soup with mushrooms is an easy to prepare but satisfying dish. Our article will look at several recipes. By choosing the right one, you can prepare a delicious lunch for your family.

Processed cheese soup. Recipe with mushrooms

You can cook the soup using either broth or water. It is best to consume the food immediately after cooking.

To prepare the dish you will need:

3 potatoes;
200 grams of processed cheese;
carrot;
salt;
sunflower oil (to taste required);
pepper;
a bunch of greenery;
sunflower oil;
8 champignons.

First, peel the mushrooms and cut them into thin slices.
Take a frying pan, pour oil. Then heat the frying pan, adding oil first. Place the mushrooms there. Fry them until ready, then remove them to a plate.
Take a carrot, wash it, peel it. Then grind on a fine grater.
Put the frying pan back on the fire, pour a little (a couple of tablespoons) of vegetable oil into it. Then put carrots there and fry.
Wash and peel the potatoes. Cut into small pieces.
Place the cheese in the freezer in advance so that it hardens a little. Then take it out and grate it on a coarse grater.
Take a saucepan and fill it with water. Bring to a boil. Then throw potatoes, carrots and mushrooms into the pan.
So cook all the components for ten to fifteen minutes. Then salt, pepper and add cheese. Cook the soup until they are completely dissolved, this is about another five to seven minutes. Before serving, add chopped herbs to the dish.

Second recipe. Delicious chicken soup

How to make a delicious and nutritious soup? Quite simple and fast. The taste of the dish is incredibly delicious.

For cooking you will need:

carrot;
salt;
2 processed cheese;
1 smoked ham;
30 ml vegetable oil;
1 onion;
salt;
3 potatoes.

Step-by-step cooking recipe

First, wash the potatoes, then peel them and cut them into small pieces. Place in a saucepan to cook.

Wash the carrots, peel them and chop them on a grater. Fry in a frying pan with vegetable oil.

Peel the onion and cut into pieces. Place in a frying pan and fry.

Remove the cheeses that you previously placed there from the freezer. Grate them on a grater (large). Then add them to the soup. Stir. Cook until the latter are completely melted. Serve soup (with processed cheese, chicken and mushrooms) with croutons.

Recipe three. Cream soup

We offer you another cooking option. Now we will talk about puree soup. The dish turns out nourishing, thick and aromatic.

When preparing this soup not for the first time, many housewives advise choosing Druzhba processed cheese. You can buy them at any store. It is important that they melt well during the cooking process. Processed cheese soup with mushrooms is served hot. You can sprinkle the dish with herbs just before serving.

To prepare creamed mushroom soup with processed cheese, you will need:

150 grams of champignons;
2 processed cheese;
salt;
200 grams of chicken fillet;
1 tablespoon butter;
300 grams of potatoes;
pepper;
150 grams of onions.

Making soup at home

First, boil the fillet until done.

Peel the onion and chop finely.

Wash the mushrooms and cut into slices.

Afterwards, wash, peel and cut the potatoes into cubes.

Cut the fillet into small pieces.

In a frying pan with added oil, fry the onion until soft.

Then add mushrooms, pepper and salt. Mix the ingredients together. Fry until all the liquid has evaporated.

Bring the broth to a boil, throw the potatoes into it. Boil for ten minutes.

Then add the chopped fillet.

Dissolve processed cheese in boiling water and stir. Salt and pepper the food.

Let the prepared dish brew. After removing from heat, let it sit covered for ten minutes. Next, serve the food to the table.

Recipe four. Forest mushroom soup

To prepare such a dish, it is very important to choose the right cheese. If you choose the right one, then the smell of processed cheese soup with mushrooms will be unique.

For preparation you will need:

2 onions;

1.5 liters of water;

300 grams of chicken fillet;

100 grams of wild mushrooms;

200 grams of champignons;
1 potato;
peppercorns;
2 carrots (choose medium size);
1.5 tablespoons butter;
ground black pepper;
2 processed cheeses.

Making soup with wild mushrooms

Rinse the chicken fillet and cover with water. Bring to a boil, then skim off the foam and salt the dish.
Then simmer the broth for thirty minutes. Then add the peeled onion, pepper, one carrot (chopped). Cook for half an hour.
Peel the second onion and cut into half rings.
Then peel the carrots, wash them, chop them.
Wash the champignons and cut them.
Boil wild mushrooms for ten minutes.
Add butter to the pan. Fry the onion until soft.
Then add carrots there too. Fry until golden brown. Add mushrooms. Keep on fire for about six minutes.
Wash the potatoes, peel them and cut them into cubes.
Pour the broth into the pan without other ingredients. Add potatoes and chicken cut into pieces.
Cook until the potatoes are done.
Grate the cheese. Add to the pan. Cook for a couple more minutes. Then season the soup with pepper and salt, add herbs (pre-chopped).

Finally

Now you know how to properly prepare a delicious cheese soup from processed cheese with mushrooms. We've looked at some good recipes. Choose the one you like best and prepare a tasty and satisfying dish for your loved ones.

Mushroom soup with melted cheese is a favorite dish with a delicate taste. We have collected the best recipes for you!

Champignons 500 grams
Potatoes 5 pieces
Carrots 2 pieces
White onion 2 pieces
Processed cheese 200 grams
Vegetable oil
Butter
Ground black pepper
Dried garlic

Start by pouring two and a half liters of water into a large soup pot. It is better, of course, to take filtered or bottled. Peel, wash and cut five medium potatoes into small cubes, as in the photo. Place them in a saucepan and turn on the heat to maximum.

Peel, wash and grate two medium carrots on a coarse grater. If your family can’t stand carrots in soups, you can cheat a little and grate them on a fine grater or even put them through a blender. So it will be more difficult to notice it in the finished mushroom soup; it will simply add color and taste.

Peel, wash and finely chop two medium-sized white onions. If the onion is angry and gets into your eyes, you can throw it into the blender and press the button a couple of times. This way we will avoid unnecessary tears. At about this point the water in your pan will begin to boil. Reduce heat to medium, skim off the foam and add a little salt to our future cheese soup.

Take a large frying pan and heat it over medium heat. Melt the butter along with the vegetable oil and set the frying to cook. I don’t advise you to use a lot of oil, as it will be noticeable in the finished dish. Literally a couple of spoons will be enough to prevent the onions and carrots from burning.

We will cook our mushroom soup with champignons. In my opinion, they go well with the cheese flavor and don't overwhelm the other ingredients. Plus, they are cheap and available all year round. So we take a half-kilogram pack of champignons, wash them and cut them into thin slices. At the same time, do not forget to stir the frying.

By the time the frying is ready, we will just finish cutting the mushrooms. So put the onions and carrots in a saucepan, add a little oil to the pan and fry the champignons. You need to evaporate all the moisture from them and keep them on the fire for a couple of minutes after that. Don't forget to stir during the process, otherwise they will burn.

While the mushrooms are fried, you need to cut the cheeses. For mushroom soup, I use regular processed cheese Druzhba or Karat. It’s usually written on them: “For soup.” The cheese needs to be cut into small pieces and placed separately on the board so that they do not stick together. Look how it was done in the photo. Place the prepared mushrooms into a saucepan.

Gradually add pieces of processed cheese into the pan, wait until they melt and add the next batch. The finished mushroom soup should acquire a rich white color. After all the cheese in the soup has melted, you need to adjust the spices. I add more salt, ground black pepper and dried garlic.

Well, what would mushroom soup be without croutons? Sometimes I fry them in butter and garlic in whole pieces, but today I was in the mood to make croutons. Take a couple of pieces of white bread (I use it for sandwiches) and cut it into small squares. Place in a bowl, drizzle with olive oil and add your favorite seasonings. I used the usual salad mix. Mix thoroughly.

Place on a baking sheet in one layer and place on the top level of an oven preheated to 200 degrees for 4-7 minutes. The time will vary depending on the whitest bread, so keep an eye on it. Pour the finished croutons into a bowl and serve along with mushroom soup made from processed cheese. It’s better to add them to the plate a little at a time so that they don’t have time to get soggy. Bon appetit!

Recipe 2: Mushroom Soup with Cream Cheese and Garlic

This rich, flavorful soup is one of our fall favorites. By the way, if you don’t have fresh porcini mushrooms, you can replace them with champignons. Usually, to find out how to make mushroom soup with melted cheese, you have to review more than one recipe to find a good one, but rest assured, this is exactly what you need.

Onion - 1 piece
Potatoes - 6 pieces
Carrot - 1 piece
Garlic - 1 piece
Porcini mushrooms - 150 grams
Bell pepper - 1 piece
Bay leaf - 1 piece
Parsley - To taste
Olive oil - 50 Milliliters
Water - 3 Liters
Dill - To taste
Black pepper - 0.3 Grams
Salt - 1.5 teaspoons
Processed cheese - 100 grams

Cut the potatoes.

Immediately after this we put it on the fire.

While the potatoes are cooking, prepare the onions and carrots.

After that, fry the same onion with strips in olive oil.

Add porcini mushrooms to the same frying pan where the onions and carrots are fried. We continue to fry everything together.

We cut the pepper into strips and, as you probably already guessed, put it in the same frying pan.

After the vegetables and mushrooms are cooked - they become soft, we put this thing in the pan, with our potatoes.

Done? Don't forget to prepare the garlic and herbs!

Grate the processed cheese on a grater, preferably a coarse one, then add it to the soup and stir.

We add what we chopped plus a bay leaf, but this is optional. Oh yes, some ground black pepper too.

Now let this wonderful creation boil and serve according to all traditions - with sour cream and fresh herbs. Bon appetit.

Recipe 3, step by step: mushroom soup with champignons and cheese

Try a delicious and simple soup with champignons and processed cheese. Cheeses should be of good quality so that they dissolve well in the soup and do not form lumps. This soup is delicious to eat hot, piping hot. When serving, be sure to sprinkle with fresh dill. Fried champignon slices look very appetizing in the soup.

Fresh champignons – 350 g
Processed cheese - 2 pcs.
Butter - 50 g
Potatoes - 3 pcs.
Onion - 1 pc.
Sunflower oil - 30 ml.
Fresh dill - 0.5 bunch
Salt - to taste

Cut the champignons into slices. In this soup, it is important that the mushrooms are not chopped and their taste is well felt.

Cut the potatoes into small cubes, add water and put on fire. Cook potatoes for 10-12 minutes.

While the potatoes are cooking, heat the sunflower oil and half the butter in a frying pan. Fry the champignons a little and add chopped onions to them. Fry together until the mushrooms are lightly browned.

Cut processed cheese into cubes.

Place mushrooms in a saucepan with potatoes and add processed cheese.

Cook until the potatoes are ready, at the end add the chopped dill and the remaining butter. Remove the pan from the heat.

Serve our wonderful soup in servings immediately.

Recipe 4: pureed mushroom soup with melted cheese (with photo)

Water or vegetable broth - 1 l
Champignons - 400 gr
Onion - 1 piece
Carrots - 1 pc.
Cream - 1 glass
Processed cheese - 1 piece
Vegetable oil - 2 tbsp. l
Flour - 1-2 tbsp. l
Salt - to taste
Greens - to taste

Peel the onion and cut into thin rings. Pour 1 tbsp into the pan. l vegetable oil and fry the onion until golden brown.

Peel the carrots, wash and chop into thin rings.

Separately fry the mushrooms and carrots, add the onion and mix well.

In a dry frying pan, fry the flour until lightly coffee-colored, pour in the cream in a thin stream and, stirring quickly, bring to a boil. When using this recipe for cheese soup with champignons, it is advisable to use cream that is not very fatty, 10-15% is enough.

Chop the cheese finely or grate it on a coarse grater, put it in a saucepan and add water or vegetable broth. Heat the cheese mixture over low heat and cook for a few minutes.

Once the cheese is completely melted, pour the cream sauce into the soup.

Stirring well to avoid lumps, bring the soup to a boil. Add mushrooms, fried vegetables and herbs, stir and after a few minutes remove from heat. Mushrooms and vegetables can be chopped in a blender or added to the soup already in the bowl.

Before serving, you can add some white bread croutons to the soup. Bon appetit!

Recipe 5: Cream cheese soup with honey mushrooms

This recipe for mushroom soup with cheese (with photo) involves using fresh frozen honey mushrooms - very tasty!

processed cheese - 3 pcs
potatoes - 3-4 pcs.
medium carrots - 1 pc.
medium onion - 1 piece
water - 1.5 l
vegetable oil - 2 tbsp.
fresh frozen honey mushrooms – 8-10 pcs.
dill, parsley - to taste

Let's start preparing cheese soup with mushrooms. For 1.5 liters of water I took 3 processed cheeses.

3 potatoes, 1 onion, several pieces of fresh frozen mushrooms, 1 carrot.

Grate the cheese or cut into cubes.

Cut the potatoes into cubes.

Chop the carrots on a coarse grater.

Finely chop the onion and fry together with the carrots in vegetable oil.

Pour 1.5 - 2 liters of water into a saucepan and place on the stove. Place the prepared potatoes and mushrooms in water, add salt to taste and cook.

As soon as the potatoes and mushrooms boil, add processed cheese and cook until the potatoes are ready. While the potatoes and mushrooms are cooking, saute the carrots and onions in vegetable oil. Then add to the finished soup.

We rub all the contents through a sieve and bring to a boil again. Boil the cheese soup with mushrooms while stirring for no more than 5-8 minutes from the moment of boiling. The puree soup is ready!

Serve croutons with chopped garlic over the puree soup, sprinkled with fresh dill and parsley. Bon appetit!

Recipe 6: vegetable soup with mushrooms, champignons and cheese

Fresh champignons – 300 g
Processed cheese for soup – 180 g (2×90 g)
Potatoes – 2 medium tubers
Rice – 2 tbsp. spoons
Red bell pepper – 1 pod
Onion – 1 onion
Lemon juice – 2 teaspoons
Butter or vegetable oil – 1 tbsp. spoon
Bay leaf – 1 pc.
Parsley - to taste
Salt, ground black pepper - to taste

Wipe the champignons with a damp cloth and remove the skin from the caps.

Cut the mushrooms into thin slices and sprinkle with lemon juice.

Wash the potatoes, peel and cut into cubes.

Peel the onion, wash and finely chop.

Wash the bell pepper, cut in half, remove the seeds, cut into small slices.

Place the onion and pepper in a frying pan with heated oil and fry for 5 minutes.

Pour 1.2 liters of cold water over the mushrooms, bring to a boil, cook over low heat for 5 minutes.

Drain the broth and bring to a boil.

Add potatoes and washed rice to the boiling broth and cook for 5-7 minutes.

Add fried onions and peppers, bay leaf.

Add the cheese cut into pieces (cheese with additives: onions or mushrooms gives a good taste).

Return the mushrooms and cook, stirring occasionally, for 10-12 minutes until the cheese has melted.

At the end of cooking, add salt to taste.

Sprinkle the finished soup with ground black pepper and parsley. Bon appetit!

Recipe 7: cream cheese soup with mushrooms in meat broth

processed cheese – 2 pcs.;
champignons – 100 g;
beef – 100 g;
potatoes – 100 g;
basil - a bunch;
olive oil – 1 tbsp. spoon;
salt and spices to taste

Puree soups are best prepared with meat or vegetable broth, but you can combine them. First, wash the beef in warm water and cut it into large pieces. Pour drinking water into the pan and add meat here. Cook over low heat.

Add champignons to the meat broth. This will make the soup rich and give the dish a unique mushroom flavor. Cook the broth for 30 minutes.

After the beef is completely cooked, you can add mashed potatoes to the cheese soup. Cook the puree soup for another 30 minutes. If you use new potatoes for cheese soup, cut them into smaller pieces so they will cook faster.

Processed cheese today is sold with a wide variety of fillings. Choose the cheese of your choice. For this pureed cheese soup we use processed cheese with the addition of garlic and herbs. Pour the pieces of cheese into the soup and mix everything immediately.

When the melted cheese is completely melted and the potatoes become soft, add basil to the soup. Blue basil will give the dish a richer taste and aroma. We tear off the leaves from the stem and pour them into the cheese soup.

At the end of cooking, pour the melted cheese soup into a blender and mix all the ingredients for 2-3 minutes until smooth.

Before serving, decorate the pureed cheese soup with basil leaves.

Recipe 8: Mushroom champignon soup with melted cheese

water or broth - 1.5 liters;
processed cheese – 150 gr;
fresh champignons – 5-6 pcs. (large);
carrots – 1 pc.;
potatoes – 2-3 tubers;
onion – 1 pc.;
vegetable oil or butter - 2 tbsp. l;
salt - to taste;
ground black pepper – 2-3 pinches;
fresh parsley - a small bunch.

The sequence of actions in preparing quick mushroom soup with processed cheese is as follows: put a pan of water or broth on medium heat, and while the water is boiling, chop all the vegetables and mushrooms. Once the cutting is done, heat the oil in a frying pan. Place potatoes in a saucepan, and vegetables and mushrooms in a frying pan. Let's start chopping vegetables with onions. Cut the onions into small cubes.

Cut the potatoes into cubes or strips, slices - as you prefer. The cutting should not be very large so that the potatoes have time to cook while the vegetables are stewing.

Cut the carrots into thin strips or three on a coarse grater.

Cut the mushrooms into slices or plates. If the champignons are small, cut them in half or into 4 pieces.

Add potatoes to boiling water. Let it boil again, add salt to taste and cook under the lid until fully cooked.

As soon as you throw the potatoes into the water (broth), heat the oil in a frying pan and put the onion in it. After about three minutes, when the onion becomes transparent, add the carrots. Simmer for another 2 minutes until the carrots are soaked in oil.

Add sliced champignons to the vegetables in the pan. Salt to taste, season with ground pepper. Simmer the vegetables and mushrooms for 3-5 minutes until all the mushroom juice has evaporated.

When the potatoes become soft, put the fried mushrooms and vegetables into the pan. Stir and taste the soup for salt. It should be slightly under-salted so that when adding processed cheese you don’t end up with too much salt.

Let the soup boil and add soft processed cheese (you can take Druzhba cheese in plastic boxes or toast cheese in plates). Stir until the cheese pieces are completely dissolved. If you don't stir the soup, the cheese will sink to the bottom and may burn. As the cheese dissolves, the soup will become thicker and the color will change to white or cream.

Cook the soup with cheese and champignons for 3-4 minutes, counting the time from the moment the cheese has dissolved and the soup begins to simmer quietly.

Pour finely chopped herbs into the finished soup, turn off the heat and leave the soup to steep under the lid. After 10 minutes, pour the cheese soup with mushrooms into bowls and serve hot, with fresh bread and herbs. Make this recipe for mushroom and champignon cheese soup for a delicious, nutritious dish. Bon appetit!

Recipe 9: mushroom soup in vegetable broth with cheese (step-by-step photos)

Champignons and cheese are an excellent, one might say, classic combination of products and flavors. Processed cheese (option: cream cheese) in mushroom soup is a particular favorite.

chicken or vegetable broth 1.5-2 l
onion 1 pc.
medium carrot 1 pc.
mushrooms (champignons) 200 g
potatoes 2 pcs.
processed cheese 1 pc.
ghee 1 tbsp. l.
refined oil 2 tbsp. l.
clove of garlic
ground pepper
nutmeg on the tip of a knife

For this dish, you must have pre-cooked chicken or vegetable broth. This can be done the day before if you do not practice making broth that is stored in the refrigerator. Broths make mushroom soup richer, especially chicken broths. But if there is none, you can cook without broth, in water, simply adding additional ingredients for flavoring such as celery root, parsley, carrots, bouquet garni, bay leaf.

Peel the onion and cut into cubes, determine the size yourself. If you don’t like catching boiled onions in the soup, don’t sauté them like I did, but boil them whole (removing the skin), but be sure to make a shallow cut first. After the soup is cooked, the onion must be removed and discarded - its aroma has already been used for its intended purpose.

Peel the carrots and cut into cubes the same size as the onion.

Rinse the champignons under running cold water, cut into slices; it is not necessary to peel them. If you are making mushroom soup from fresh or dried wild mushrooms, soak them for an hour first. Porcini mushrooms give the richest aroma.

In a thick-walled saucepan, heat a mixture of vegetable and ghee, fry the onion and carrots and a clove of chopped garlic. Ghee significantly improves the taste and aroma of mushrooms and the entire soup.

After five minutes, when the vegetables are lightly fried, add the chopped mushrooms.

Simmer the champignons with vegetables over medium heat, stirring with a spatula for 5-10 minutes.

If you have chicken broth, strain it through a sieve into a saucepan.

Add potatoes cut into small cubes to help them cook faster.

Cook the soup over medium heat until the potatoes are done.

Then take the processed cheese, finely chop or grate it.

Add cheese to the soup. If you are not happy with the color of the soup (it turns out greyish), pour a little (about half a glass) of milk or cream into the saucepan.

At the very end, taste the champignon soup for salt, add nutmeg, ground pepper, stir, turn off the heat and cover with a lid. Give the mushroom soup a little time to brew. As a result, you will get a thick, rich and very tasty mushroom soup with a creamy accent.

Recipe 10: simple cheese soup with chicken broth and mushrooms

3 medium potatoes;
300 g mushrooms (champignons);
2 medium onions;
1 medium carrot;
2 processed cheese (200 g);
2 tbsp. vegetable oil for frying;
salt, ground black pepper to taste.

for the broth:

500 g chicken

Take a medium-sized chicken breast for the broth. It will make low-fat chicken broth. Place the chicken breast in a saucepan and fill with cold water. Place the pan on high heat and let it boil. When the water boils, remove the foam and reduce the heat. Cook chicken fillet for 30-40 minutes. To prevent the broth from boiling away, be sure to cover the pan with a lid.

When the broth is ready, the chicken breast will be easy to pierce with a fork and clear juice will be released, remove the meat.

Let the meat cool. We won't need it anymore.

Peel the potatoes and cut them into small cubes.

We send it to the broth.

Let's prepare a roast for our champignon soup. Peel the carrots and grate them on a coarse grater. In this form, carrots will not be particularly noticeable in the soup, but will only complement the dish with their aroma and give it an appetizing golden hue.

Peel the onion and grate it in the same way.

Place the frying pan on the stove and pour refined sunflower oil over it. Fry the vegetables until golden brown. Stir and make sure that the onions and carrots do not burn.

Now it’s the turn of the main ingredient, wash the champignons under cold water. Cut in half and then into half rings. This way the emphasis in the soup will be on the mushrooms.

Pour sunflower oil into a heated frying pan and fry them. The mushrooms should soften and shrink significantly. There is no need to salt the mushrooms at this stage, otherwise they will release all the juice and lose their shape.

Add the roast to the boiling broth, stir, and bring to a boil.

Now add the fried mushrooms and also bring to a boil.

Grate the melted cheese on a coarse grater.

And also add to the boiling soup and stir. The cheese should completely dissolve in the soup, giving it a pleasant creamy color and amazing aroma.

Wash the greens under cold water and chop finely.

Sprinkle the soup with herbs and turn off the heat. Salt to taste. Cover with a lid and let the soup brew for 20 minutes. During this time, you can prepare everything for a tasty and satisfying lunch.

Now you can pour the sous into plates and serve.

Delicious mushroom soup made from champignons with melted cheese is ready! Here is such a simple and delicious recipe with photos. Bon appetit!

Very often, housewives have little time to prepare dinner for their family. I will help you. It doesn't always take a lot of time to cook a delicious soup. Today I will tell you how to make cream cheese soup very quickly. You just need to buy processed cheese from the store in advance and put it in the refrigerator.

I will give you some recipes for cream cheese soup. The first one will be the simplest and fastest - without meat. The second recipe already contains meat. Well, the third recipe for soup with processed cheese and fish. In general, choose cheese soup to suit every taste.

Cooking cheese soup with melted cheese

(Recipe No. 1 is quick)

Here grocery list which we will need to prepare 2-3 liters of cheese soup:

2 processed cheese for soup (I usually buy KARAT for mushroom soup)
1 medium carrot
1 large onion
2 medium sized potatoes
A handful of pasta (horns, shells, feathers, etc.)
Spices: salt, soup seasoning, ground black pepper

Clean carrot, grate it on a coarse grater.

Clean onion, cut it into cubes.

Pour vegetable oil into a small frying pan and simmer the carrots and onions.

Clean potato, cut it into cubes. Pour water into a pan, add salt, put the potatoes in it and let it cook.

When the water boils, put it in processed cheese.

Before doing this, cut the cheese curds into cubes with a knife, so they will dissolve faster.

After 5 minutes add stewed carrots with onions And pasta. Typically, pasta is cooked for about 10 minutes. Look at your pack and adjust the time if necessary. Please note that the cooking time for the soup is 15 - maximum 20 minutes. This is exactly how long it takes for the potatoes to cook and the cheese curds to dissolve.

5 minutes before the end, add seasoning for soup or any universal seasoning. Add ground black pepper. I also recommend adding finely chopped greenery dill or parsley. In the summer there is no problem with this, but in the winter I add either dried from bags (I buy it in the store), or I prepare it from the summer and store it in the freezer. However, now even in winter it is not a problem to buy fresh herbs in the store.

That's all. The result was a very tasty cheese soup with melted cheese. And we only spent 20 minutes preparing it!

In general, I love making soups without meat. But I know that many (especially men) do not recognize such soups. Therefore, especially for “meat eaters,” I give you another recipe for processed cheese soup.

(Recipe No. 2)

Ingredients that you will need to prepare soup with processed cheese and meatballs:

Making cheese soup with meatballs

At first onion you need to peel, cut into cubes and fry in a small amount of vegetable oil.

IN ground meat Break the egg, add half the fried onion, salt and pepper, stir well and form into meatballs.

If the minced meat turns out too runny, add a little flour to it. To prevent the minced meat from sticking to your hands, moisten them with water.

Carrot peel, grate and fry in a frying pan with vegetable oil.

Pour water (1.5 - 2 liters) into a saucepan, put on fire, add fried onions and carrots, add salt.

As soon as the water boils, place the meatballs in it.

Potatoes peel, cut into cubes or cubes, and after 5 minutes add to the pan.

Add bay leaf, pepper and other spices if desired.

Processed cheese cut into small cubes and add to soup.

Cook for 10-15 minutes. About 3 minutes before readiness, add greens to the cheese soup.

Cheese soup with fish

(Recipe No. 3)

You can also make cheese soup with fish using processed cheeses. Also a very interesting option.

Read the recipe for this soup.

(Recipe No. 4)

I decided to add another recipe for making cream cheese soup to this article. In my opinion, this is the most delicious option. This soup contains chicken and mushrooms, but you can add one or the other and it will still be delicious!

You can find this recipe by going to

Finely chop clean dry (!) dill or parsley, place in a sealed plastic bag, tie and place in the freezer. You can use special airtight freezer containers. Take it out as needed.

Now you know how to make soup with melted cheese, and I think you shouldn’t have any problems, all you have to do is choose which cheese soup recipe you like best. And now I suggest you relax for a second and see howraccoon steals food from cats.

Very funny and fun!

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The most delicate first courses occupy a leading position among similar recipes. For this reason, more and more housewives want to know how to prepare delicious cheese soup. It is made from processed cheese, and we will help you with this. Let's start!

Cheese soup made from processed cheese: “classic”

potatoes - 3 pcs.
onion - 1 pc.
butter - 60-70 gr.
cheese (in briquettes) - 140-160 gr.
carrot - 1 pc.

Since it is easiest to prepare cheese soup with processed cheese in briquettes, we recommend that you buy Druzhba, Hochland products or choose similar ones.

1. First, peel the potatoes and chop them into cubes. Then chop the onion and grate the carrots. Heat the butter in a frying pan, add the chopped onion first, then the carrots. Make a fry.

2. Now mix the chopped cheese into pieces with hot filtered water, the cheese should melt. This will prevent the product from clumping right in the soup.

3. Boil water in a saucepan, place the roast with potatoes in it, cook over medium heat until the potatoes are cooked. After about 8 minutes it will be ready, add the cheese mixture and stir until the soup is smooth.

Processed cheese soup with chicken

butter - 60-70 gr.
potatoes - 6 pcs.
chicken fillet/breast - 500-550 gr.
processed cheese (briquettes) - 0.2 kg.
parsley - 20 gr.
onions - 2 pcs.
green onions - 4 arrows
carrot - 1 pc.
laurel leaf - 3 pcs.
filtered water - 2.4 l.

Since you can make cheese soup with pieces of chicken and green onions, it’s worth considering a recipe made from processed cheese. You can easily make it a reality!

1. Wash the chicken, chop into cubes and fry for 5 minutes in butter until crusty. Pour water into a saucepan, boil, and send the chicken to cook.

2. Add a whole but peeled onion and laurel leaves to the broth. Time a third of an hour and simmer the dish at medium power. During this period, you need to prepare a roast from grated carrots and a second chopped onion.

3. Remove the onion and bay leaves from the broth. Boil the diced potatoes and sprinkle with salt and pepper. After 5 minutes of simmering, add frying.

4. Now finely chop the cheese, add it to the broth and immediately begin stirring vigorously until the product dissolves. Season cream cheese soup with chicken with your favorite spices and simmer for another 10 minutes.

5. After this period, turn off the stove, sprinkle with green onions and parsley, and serve. This is such a delicious creamy dish!

Cheese cream soup

cheese (in briquettes) - 200-250 gr.
hard cheese - 130 gr.
potatoes - 5 pcs.
onions - 1 pc.
butter - 60 gr.
water - 1-1.2 l.
carrot - 1 pc.

Not everyone knows how to make pureed cheese soup; in fact, it can be made from processed cheese combined with hard cheese. Follow the step-by-step instructions.

1. Boil water according to the recipe. Boil diced potatoes in it until fully cooked.

2. Fry carrots and onions in butter. Mix with boiled potatoes (remove from the broth first), grind the ingredients in a blender to a smooth puree.

3. Pour it back into the pan, pass 2 types of cheese through a coarse grater and add to the broth. Start stirring immediately to avoid lumps.

4. When the soup begins to bubble again, season it with ground pepper and other spices to your taste. After the cheeses are completely dissolved, simmer the broth for another 10 minutes and turn off.

5. As you can see, creamy cheese soup is quite easy to prepare; its recipe with melted cheese will appeal to all household members. Let the soup sit for a third of an hour before serving.

Processed cheese soup with mushrooms

processed cheese - 0.4 kg.
chicken breast - 0.2 kg.
mushrooms (optional) - 0.35 kg.
onion - 1 pc.
potatoes - 0.75 kg.
greens - 20 gr.
carrot - 1 pc.

We will tell you how to prepare a delicious cheese soup with mushrooms and chicken from processed cheese.

1. First you need to wash the fillet and chop it into cubes, then boil it. The first broth is drained, simmering continues in the second (it is cleaner).

2. While the meat is cooking, chop the potatoes into cubes. Make a fry from onions and carrots, then add chopped mushrooms to it and simmer under the lid until tender.

3. Add the potatoes to the cooked chicken, after 10 minutes add the mushroom fry. Keep the cheeses in the freezer for 7-10 minutes, then grate and pour into the broth.

4. Immediately begin vigorously stirring the soup. Cheese made from processed cheese, it does not dissolve well. The dish with mushrooms should be without lumps. Salt and pepper. Before serving, garnish with greenflies.

Processed cheese soup with sausage

potatoes - 4 pcs.
processed cheese (briquettes) - 3 pcs.
smoked sausage - 180 gr.
carrot - 1 pc.
onion - 1 pc.
garlic cloves - 3 pcs.
dill - 15 gr.
butter - 60 gr.

1. Before preparing the cheese soup, you need to chop the potatoes and boil them in unsalted water for 20 minutes. There is no need to salt the water, because the dish is made from processed lightly salted cheese.

2. Chop the sausage into cubes or randomly, fry in butter. When the sausage sets into a crust, add chopped onion, grated carrots and chopped garlic. Bring the vegetables to readiness.

3. Add the sausage mixture into the broth. Place the cheeses in the freezer for 7 minutes, then grate and pour the shavings into the pan. Stir immediately until the cheese melts. Simmer for another 10 minutes.

4. Taste, if necessary, add salt and sprinkle with black pepper. Cream cheese soup with sausage is ready! Chop the dill and garnish the finished dish with it before serving.

Processed cheese soup “Druzhba”

potatoes - 0.4 kg.
water - 1.8 l.
chicken breast - 450 gr.
carrots - 1 pc.
cheese “Druzhba” - 200 gr.
onion - 1 pc.

To prepare a truly delicious cheese soup, you should rely on the recipe presented. With processed friendship cheese, the dish takes on quite interesting flavor notes.

1. Wash the meat and chop into small pieces of arbitrary shape. Place the breast in a pan of water. Since you can prepare cheese soup without much effort, we follow the instructions.

2. In order for the broth to be rich and the processed cheese dish to be tasty, you need to pour cold water over the meat. As a result, the soup will reveal all its taste qualities.

3. Add your favorite spices to the broth. Next, you need to add the chopped potatoes to the pan. Heat a frying pan with a small amount of vegetable oil.

4. Chop the onions. After a couple of minutes, add the grated carrots. Stir the vegetables and sauté until translucent.

5. If the potatoes are boiled, you can add the frying to the soup. Grind the processed cheese and add to the broth. Mix the ingredients thoroughly. After 5 minutes the dish will be ready.

Cheese soup with champignons

leek - 60 gr.
champignons - 230 gr.
carrots - 140 gr.
potatoes - 5 pcs.
greens - 30 gr.
garlic - 4 cloves
processed cheese - 120 gr.
butter - 75 gr.
onion - 1 pc.

1. When preparing cheese soup, follow simple instructions. Place a pot of water and wait for it to boil. At the same time, start preparing the vegetables. You don’t need to do anything with the processed cheese and champignons yet.

2. Place chopped potatoes in boiling water. As soon as the liquid boils again, reduce the power of the stove and cover the container with a lid. Boil the root vegetable, no need to add salt.

3. Melt butter in a frying pan or saucepan. Fry the onions, then add the leeks. As soon as the food is steamed, add the carrots. Next you need to add the mushrooms and bring everything to readiness.

4. Once the excess moisture in the pan has evaporated, stir in your favorite spices. Simmer the components under the lid for some time (about 10 minutes). When the potatoes have softened, add cheese to the broth. Stir.

5. The cheese should dissolve in the broth. After this, you can add fried vegetables. Boil the dish for a few more minutes. Turn off the stove, add fresh herbs and chopped garlic to the soup. Leave the dish to steep for 5-7 minutes.

Cheese soup with fish

potatoes - 3 pcs.
cheese (in briquettes) - 120 gr.
onion - 1 pc.
fish fillet - 240 gr.
carrots - 1 pc.
water - 1 l.
vegetable oil - 50 ml.
greens - 25 gr.

When deciding how to cook cheese soup, consider all the presented recipes with processed cheese.

2. Chop the potatoes into small pieces. Boil water and add the necessary spices. Toss the potatoes for 10-12 minutes. Cut the fish fillet into small pieces. Add to the broth. Boil the ingredients for another 10 minutes.

3. Place the remaining vegetables in the frying pan and prepare the frying. Once all the ingredients are ready, combine them.

4. Grind the cheese and add it to the pan. Stir the soup and cook for a couple more minutes. You can add fresh herbs if you wish. Cheese soup with fish and classic melted cheese is ready to serve!

If you previously did not know how to prepare cheese soup, the recipes described give you the opportunity to learn how to cook the first course of processed cheese. Follow the simple instructions, everything will work out. Delight your household with a new menu!

Processed cheese " Friendship" or " Carat" All preparation takes 15-20 minutes. This soup will help you out if, for example, a hungry student comes home from class a couple of hours early and lunch is not ready yet.

What’s valuable is that the soup will really stand up to almost everything in your refrigerator: mixed vegetables, pasta, and whatever your heart desires. My recipe is like a children's coloring book, and everyone has their own markers.

Cheese soup “Tenderness”

What you need:

Processed cheese " Carat" or " Friendship" - 1.5 pcs. for 1 liter of water
4 medium sized potatoes
2 medium sized carrots
2 onions
10 champignons
1 stalk of celery
A few black peppercorns
Dill
White crackers

What to do:
Peel the potatoes, cut into cubes and boil in the amount of salted water that you planned for. Let it boil and cook for 15 minutes.

Chop the onion and carrots and fry over medium heat with the addition of vegetable oil until the onion turns golden.

Cut the champignons into small slices and add to the potatoes 10 minutes after boiling. After 5 minutes, add the celery, cut into cubes.

Cut the cheese into cubes.

Check the potatoes for readiness and add cheese, onions and carrots, and a few peppercorns to the pan. Reduce heat and cook, stirring, until the cheeses dissolve.

When serving, sprinkle with finely chopped dill and croutons.

YULIA ANDREYANOVA:
“I was born on June 21, the longest day of the year, on the same day as Prince William. I have two honors diplomas. I speak five languages - Russian, English, Italian, French and Ukrainian, like my grandmother. I managed to work in various companies, and as a result I chose what I get great pleasure from: throwing words, catching them and putting them into sentences. I'm lucky and have great intuition. I can cook, embroider, drive a car. More than anything in the world I love Chekhov's stories, being lazy and eating delicious food. I almost always manage to combine these three pleasures.”

Recipes by Yulia Andreyanova:

Salad with chicken and prunes

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Tomatoes in apple juice

Honestly, I would eat these tomatoes every day for dessert. But they are also delicious as a snack with vodka. Find the most beautiful jar.

Lobio

Pkhali, khinkali, tkemali, ajapsandali - why not a declaration of love? I fell in love with Georgian culture after attending a real Georgian wedding ...