The usual recipe for cream cheese soup. With smoked chicken. Cheese soup with salmon in a slow cooker

Why cheese? Because you are probably already familiar with the more complex ones, but these, in addition to simplicity, are united by an original taste, a delicate, very refined consistency, and also great benefits. Let's get started?

What kind of cheese is suitable for soup?

If you choose cheese for sandwiches, hard cheese will undoubtedly win, but melted cheese is better for soup.

We don't want any chunks floating in the broth.

The goal is to achieve a uniform consistency.

No, durum varieties are also often used for preparing first courses.

But then it will be soup with cheese, not cheese soup. These are often found in Mediterranean cuisine. For example, Italians put a layer of cheese on a plate and pour hot broth over it. Also, ready-made soup can be sprinkled with grated cheese before serving. This is all very tasty, but just a little out of the category that this article is devoted to.

Processed cheese differs from hard cheese not only in consistency, but also in price. Just be careful not to choose a cheese product instead of cheese. These are two huge differences.

Processed cheeses are made from dairy products, while the cheese product is made from vegetable fats and proteins.

How to choose processed cheese

When choosing processed cheese in a store, pay attention to the following factors:

price. It is significantly cheaper than hard, but do not rush to take the cheapest offer from the counter. Although it’s also not worth overpaying. Today there are many types of cheese with various additives, they are much more expensive;
compound. Carefully study the information on the packaging. Very often, on the front side it is indicated that the cheese is processed, and on the back side, in small, small print, the cheese product is written. Again, if everything is done according to the rules, there is no point in hiding the products used for manufacturing, and the minimum of data raises doubts about the quality. Data about the manufacturer itself can also say a lot. If there is only an email address on the package, think about it;
package. It must not be damaged or wrinkled. This may indicate a violation of storage rules, which means it may cause damage to the product;
color. It should be uniform and gently creamy. Deep yellow may indicate the use of dyes and preservatives;
surface. It should be even and smooth and not crumble when cut;
taste. If processed cheese is made without the use of additional additives, its taste is creamy, soft, and delicate. There should be no bitterness or sourness.

Recipes for first courses with melted cheese

Cheeseburger soup with minced meat

Just don't be afraid of the name. Everyone knows how harmful fast food is and, even if they sometimes allow themselves to eat it, they obviously won’t regularly use it in their diet.

The soup recipe we bring to your attention is not only completely harmless, but also very healthy. It satisfies perfectly, is perfectly digestible, and even small children can eat it without fear.

And the name... It got its name because it really tastes like that same American cheeseburger, which is prepared using meat and cheese.

Recipe Information

Type of dish:First course
Cooking method: In a saucepan
Servings:3-5
40 min

Ingredients:

potatoes – 500 g
carrot – 1 pc.
onion – 1 pc.
minced pork and beef – 300 g
milk – 250 ml
one processed cheese
vegetable oil for frying
salt and spices to taste.

Cooking method

Pour a little vegetable oil into the frying pan. oil, add minced meat, fry covered until cooked.

Peel the onions and carrots, cut the onions into small cubes, grate the carrots on a coarse grater. Place in the pan where the minced meat was prepared and simmer for a few minutes.

At this time, peel and cut the potatoes. Pour 1.5 liters of water into a saucepan, place the potatoes in it, and cook over low heat.

Mix the minced meat with fried vegetables. Add to half-cooked potatoes.

Grate the cheese (it will be easier if you first put it in the freezer for a few minutes).

Beat in the egg and mix the resulting mass thoroughly.

Pour milk into the boiling soup in a slow stream (by the way, if you use homemade milk, do not forget to boil it first).

After a couple of minutes, use a whisk to start stirring the soup so that a funnel forms in the middle. Add the cheese-egg mixture into it, without ceasing to stir. Add salt and spices to taste. After 3-5 minutes you can turn it off.

It is better not to serve cheeseburger soup hot. Let it sit for a while and cool down.

When serving, you can sprinkle with fresh herbs or add croutons.

The recipe is very similar to soup with meatballs and melted cheese. Only in it, not minced meat with fried vegetables is added to the potatoes, but pre-cooked meat balls. To do this, you can mix the minced meat with an egg, salt and spices, or you can add a little pre-steamed rice. Just remember that the soup cooks quickly, so you must be 100% sure of the quality of the meat component.

Soup with meatballs will look more original if you grind all the ingredients into puree, and place the meat balls on top and sprinkle with fresh herbs.

With Chiken

Chicken soup is considered the healthiest.

The rich broth is perfectly digestible and has a positive effect on the functioning of the entire body.

He's just getting bored.

But if you supplement it with cheese, you can diversify your diet and prepare a completely new dish.

Ingredients:

potatoes – 5-6 pcs;
one onion;
small carrots;
chicken breast – 300-400 g;
liter of water;
cheese;
salt and spices to taste.

Preparation

Wash the chicken meat, cut into small pieces, place in a saucepan, add water and cook over medium heat.

After 15 minutes, add chopped potatoes.

Prepare a fry from onions and carrots.

Place in a saucepan. After about 10 minutes, add the grated processed cheese and stir until it is completely dissolved.

Salt and pepper. When serving, sprinkle cheese soup with chicken with grated herbs.

Creamy soup with champignons

The combination of mushroom aroma and creamy taste is exquisite.

Give it a try.

This soup turns out very tender, but at the same time perfectly satiating.

Ingredients:

champignons – 300 gr;
potatoes – 3-4 pcs;
l butter - 1 table. l;
chicken fillet – 200 g;
small onion;
salt and spices to taste.

How to cook

Wash the chicken meat, cut into small cubes, add water and cook.

Cut the onion into small cubes, fry a little in butter, add chopped champignons to it, simmer until half cooked under the lid.

Attention!

For extra flavor, add mushroom seasoning.

Place chopped potatoes in chicken broth. Cook until done. Add mushrooms and onions, simmer for another five minutes and add grated cheese.

All that remains is to add salt and pepper to taste.

This soup can be prepared a little differently. Before adding the mushrooms, grind all the ingredients from the soup into a puree and add the cheese first to dissolve. Then add the champignons to this mixture and bring the soup to readiness. This will make it look more beautiful.

With shrimps

This recipe helps you see how simple everything ingenious is.

The combination of shrimp and creamy flavor gives an incredible result.

There is no shame in serving such a dish even in the most expensive restaurant.

Be sure to prepare it for your family.

Ingredients:

potatoes – 3-4 pcs;
processed cheese – 2-3 pieces (by weight approximately 250-300 g);
peeled shrimp – 200 g;
a small bunch of dill;
salt and spices to taste.

How to cook

Chop the potatoes, add a small amount of water, and boil until tender.

Add grated cheese to it, mix everything thoroughly, add salt and pepper to taste.

Let the mixture cool slightly and grind in a blender.

Place back into the pan, add shrimp and simmer over very low heat for 3-5 minutes.

Add chopped dill, cover and leave for a few minutes.

Dill can be added just before serving.

Sausage

This soup is a real lifesaver for any housewife.

An excellent budget option that will help feed the whole family and will delight even culinary connoisseurs.

Just don't tell anyone how easy it is to prepare.

Let everyone at home think that you had to work hard on it!

Ingredients:

several potatoes;
one carrot;
small onion;
rast. frying oil;
1-2 melts cheese;
some sausage;
salt and spices to taste.

Cooking method

Pour about a liter and a half of water into the pan and put it on the fire. At this time, peel the vegetables. Place the potatoes in boiling water and fry the onion until golden brown. When the potatoes are almost ready, add grated processed cheese, onion, salt and pepper to taste.

Next there are several options. The sausage can be chopped and added to the soup just a couple of minutes before it’s ready, you can fry it along with onions, or you can grind all the ingredients into a puree and add it just before serving.

Attention!

You can use any sausage for this soup. Ideal if it is hunting, or any other that can be cut into thin small rings. This way the finished dish will look more original.

With pumpkin

This recipe is for real gourmets.

A bright and very tasty dish will perfectly satisfy your hunger and lift your spirits.

Ingredients:

pumpkin – 400-500 g;
potatoes – 3-4 pcs;
one onion;
a couple of cloves of garlic;
processed cheese – 1-2 pcs;
two tablespoons of olive oil;
salt and spices to taste

Cooking method

Peel the potatoes and pumpkin, cut into small pieces, add water and cook for 10-15 minutes.

Fry the onion in drain. oil until golden brown. Add finely chopped garlic to it, simmer everything together for a couple more minutes.

When the pumpkin and potatoes are ready, add frying to them, salt and pepper.

When adding spices, consider the type of pumpkin. It can be either very sweet or almost tasteless.

When the mass has cooled slightly, grind it with a blender until pureed. Now put the soup back on low heat, add finely grated cheese, stir until it is completely dissolved.

Turn off the heat, cover with a lid and let stand for a few minutes. When serving, sprinkle with fresh herbs. It turns out very tasty with crackers.

Cheese squash soup

This is an ideal option for those losing weight.

There are a minimum of calories, but it turns out very tasty and satisfying.

The smell will be such that even picky men will demand food, despite all beliefs that it is dietary.

Ingredients:

water – 1.5 l;
small zucchini;
one carrot;
several potatoes;
a couple of tomatoes or a spoonful of volume. pastes;
1-2 melts cheese;
sl. frying oil;
salt and spices to taste.

Cooking method

Fry finely grated carrots in a frying pan, add zucchini to it, simmer everything together until almost done. Then add finely chopped tomato or tom. pasta.

At this time, peel, cut, and cook the potatoes. When it is almost ready, you can add the frying, salt and pepper.

5 minutes before readiness, add grated cheese and mix well.

For additional taste and aroma, you can add a couple of cloves of garlic. Sprinkle with fresh herbs before serving.

Onion soup

This recipe, despite its simplicity, can be considered a holiday recipe.

It turns out very tasty.

Ingredients:

onion – 2 kg;
chickens breast – 500 g;
oil sl. – 2-3 tablespoons;
one carrot;
processed cheese – 300-400 g;
sugar – 2 tsp;
a few peas of allspice;
salt to taste.

Cooking method

You need to start cooking by cooking the broth. Wash the chicken meat, cut into small pieces, cook for 20-30 minutes over medium heat. Add one onion and whole carrot.

Cut the rest of the onion into half rings. Melt butter in a frying pan, add sugar to it, mix thoroughly. Add the onion, add salt and pepper and simmer over very low heat until it has reduced by about half and acquired a delicate caramel color.

Remove the onion from the broth, cut the carrots into small pieces and place them back into the pan. Add onion mixture, simmer for about 10 minutes. All that remains is to grate the cheese and melt it in the boiling soup.

The soup is ready. You can serve it as is, or you can grind it in a blender into a homogeneous mass. Don't forget to sprinkle with fresh herbs

With broccoli and cauliflower

Another proven recipe for adherents of proper nutrition and a healthy lifestyle.

Tasty, satisfying and very beautiful - what more do you need to feed your loved ones!

Ingredients:

potatoes – 3-5 pcs;
broccoli – 300 gr;
color cabbage – 300-400 g;
processed cheese – 1-2 pcs;
salt and spices to taste.

Cooking method

Place 2 pots of water on the fire. Place the chopped potatoes in one. In the second, when the water boils, dip the broccoli and cauliflower for 3 minutes. cabbage Transfer them to the potatoes when they are ready.

Grate the cheese on a fine grater, add to the rest of the ingredients, mix. Season the soup with salt and pepper to taste.

Fish soup

Processed cheese goes well with any ingredients.

Fish is no exception.

You can use any variety for soup.

But it will still taste better with red.

Can also be prepared with canned food.

Ingredients:

potatoes – 3-4 pcs;
one carrot;
small onion;
salmon fillet – 200 g;
processed cheese – 1-2 pieces;
salt and spices to taste.

Preparation

Chop the potatoes, add water, and let them cook.

Wash the fish fillet, cut into small pieces, and add to the half-cooked potatoes.

Fry onions and carrots until golden brown. Add to other ingredients.

Remove the fish using a slotted spoon. Add grated melt to the soup. cheese, stir until completely dissolved. Let the soup cool slightly and grind with a blender.

Add fish pieces.

You can grind the soup with fish, but if it is in the form of pieces in the puree, it will turn out more original.

When serving, sprinkle the soup with fresh herbs.

Cheese soup can be prepared from almost any product.

Just open the refrigerator, look through the shelves with vegetables and go!

The main thing is that there is cheese!

We have already told you how to choose a quality product, but there are still some recommendations that you should take note of.

First of all, don't cook in reserve. This is not borscht that you can eat for several days. Cheese soup should be eaten immediately. By the way, all the recipes that we brought to your attention are also designed for small quantities.

Try to take less water. The secret to the popularity of such first courses is not only in taste, but also in consistency. Most of them are thick.

Before making cream cheese soup, decide whether you will grind it before serving. It is important. The puree-like mass turns out to be very tender, but if you are preparing a soup, for example, with champignons, shrimp, etc., you do not need to chop them. This is much more original, but the appearance of the dish also means a lot.

There is no need to serve the first one immediately after cooking. It is advisable to let it sit for a while so that all the ingredients become saturated with each other’s scent and acquire common flavor notes.

You can improve the taste with cream or butter. They can be added directly when serving, or at the very end of cooking.

Hard cheese can also be used for such soups. Try putting a small piece into ready-made hot soup, divided into bowls. It will melt and turn into a small “island”. This will add additional piquancy to the finished dish.

Also, don't use too many spices. Remember, their task is to emphasize the taste of the finished dish, and not to completely change it.

Cheese soups are an excellent option for the daily menu. They are prepared quickly, you don’t need to buy any special ingredients, they turn out very tasty and always very elegant. Bon appetit, cook with love!

Here's another recipe. Take note!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cheese soup with chicken and tomatoes

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

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

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Preparation:

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

Cooking cheese soup with melted cheese

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

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation of cheese soup with chicken:

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

Cheese soup with mushrooms

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

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

Ingredients:

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

Step-by-step preparation:

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

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

Ingredients:

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

Preparation of cheese soup with meatballs:

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

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

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

Ingredients:

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

Preparation:

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

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

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

Step-by-step recipes for making quick cheese soup from hard cheese, with chicken and rice, with shrimp, with smoked chicken

2018-03-03 Irina Naumova

Grade
recipe

17929

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

3 gr.

Carbohydrates

3 gr.

38 kcal.

Option 1: Hard cheese soup - classic recipe

Cheese soup is very popular; it is prepared from different types of cheese, even with processed cheese. Supplemented with chicken, mushrooms, various vegetables and many other ingredients. Cheese soup made from hard cheese is very appetizing, tender, with a creamy flavor. Our selection will start with the traditional cooking method.

Ingredients:

200 grams of hard cheese;
400 grams of potatoes;
2 teaspoons table salt;
80 grams of onions;
80 g carrots;
1/2 bunch of dill and parsley;
1 pinch of turmeric;
2 pinches of black pepper.

Step-by-step recipe for hard cheese soup

Let's prepare the vegetables; they need to be peeled and washed. Immediately cut the potatoes into medium cubes, place them in a three-liter saucepan and fill with 2.5 liters of water.

As soon as the water and potatoes boil, reduce the heat and skim off the foam. Add salt and pepper. We continue to cook the potatoes.

Finely chop the prepared onion and grate the carrots. Pour oil into a frying pan, heat it up and start frying the onion. As soon as it becomes soft, add carrots and gild the vegetables. Sprinkle them with turmeric and stir.

So, the potatoes are almost cooked, add the roasted vegetables to them and stir.

Grate hard cheese. “Russian”, “Gouda”, “Poshekhonsky” will do. Add to soup, stir well and continue cooking.

Stir occasionally to check how the cheese has melted.

Wash and chop the greens, add to the soup and stir. You can taste it and add salt and pepper if necessary.

Boil for a couple more minutes and remove from heat. Close the lid and leave for fifteen minutes. Then you can serve it on the table.

Option 2: Quick recipe for hard cheese soup

When you want to enjoy a delicious cheese soup, but are sorely short of time, this recipe will come to the rescue. Easy and quick to prepare; you will need a blender for pureeing.

Ingredients:

200 grams of potatoes;
400 grams of any hard cheese;
200 ml heavy cream;
150 grams of Parmesan cheese;
salt and spices to taste.

How to quickly make cheese soup from hard cheese

Peel the potatoes, rinse them and cut them into small cubes - this will cook them faster. Pour half a liter of water into the pan and cook, skimming off the foam.

Grate Parmesan cheese and any hard cheese of your choice. Divide into two parts.

We pour the first half into the pan when the potatoes are cooked. Stir and puree with a blender.

Add spices to your taste.

Heat the cream in a ladle and pour it into the pan, add the remaining cheese and mix well.

Boil the soup for another five minutes and turn off the heat. You can help yourself right away.

If you have greens, serve them along with the soup. You can dry a couple of slices of white bread or a loaf in the toaster - they will perfectly complement the cheese soup.

No one will guess that you made such a delicious lunch in half an hour.

Option 3: Hard cheese soup with chicken and rice

Chicken is often added to cheese soups; it complements the finished dish well and makes it filling. We recommend taking the thigh or drumstick along with the fillet, this will create a rich broth and there will be a lot of pulp left for the soup. Let's make the soup even heartier and airier by using rice. The remaining ingredients remain from the classic hard cheese soup base.

Ingredients:

450 g chicken (fillet and thigh/drumstick);
300 grams of potatoes;
1/2 cup round rice;
80 grams of onions;
80 g carrots;
1/2 bunch of dill;
200 grams of hard cheese;
2 tbsp drain oil;
10 grams of dried garlic;
2-3 pinches of salt;
2-3 pinches of pepper.

Step by step recipe

We wash the thighs or drumsticks along with the fillets under water, remove blood clots and remaining feathers. Place in a saucepan and fill with water.

After boiling, skim off the foam as it forms, add salt and pepper. Cook the broth with the chicken until cooked. This usually takes about half an hour.

In the meantime, we will clean and rinse the vegetables. Cut the potatoes into small cubes, chop the onion with a knife, and form the carrots into strips or grate them.

Melt the butter in a frying pan and fry the onions and carrots until slightly browned, do not fry too much.

Remove the boiled chicken from the pan, place it on a cutting board or on a plate to allow it to cool.

Strain the broth and pour it back.

Immediately place the potatoes in it.

Rinse the rice thoroughly and add to the broth.

As soon as the chicken has cooled a little, it needs to be cut off the bones and the flesh chopped into pieces. Add to the boiling broth.

So, the potatoes and rice should be boiled for about a quarter of an hour, after which you can add the vegetable frying.

Grate the cheese on a fine grater and add to the soup, mix well. Taste for salt and pepper and add if needed.

The cheese should dissolve, stir several times.

Chop the greens, add to the soup along with dried garlic and stir. Boil for a few more minutes and remove from heat.

You can serve this cheese soup with a bowl of crackers; you can sprinkle them on the finished portions. Any crackers with a neutral taste will do.

Option 4: Hard cheese soup with shrimp

In addition to meat, you can also add seafood to the cheese soup. The most common ingredient is shrimp. It is better to buy them peeled. This soup is prepared quickly and easily.

Ingredients:

200 grams of cheese;
300 grams of potatoes;
80 g carrots;
10 g salt;
200 g shrimp;
100 ml cream;
3-4 sprigs of dill;
1.5 liters of water.

How to cook

Pour the indicated amount of water into the pan. You can add a little more if you want a thinner soup.

While it boils, wash and peel the vegetables.

Cut the potatoes into small cubes and place in boiling water.

The carrots can be chopped into thin strips and sent to cook ten minutes after the potatoes.

Cook until the vegetables become soft.

Pour in the cream, add the grated cheese and mix well. Add spices.

After ten minutes, add peeled shrimp.

Chop the washed greens, add to the soup and cook for 5-7 minutes, stirring occasionally.

Turn off the heat and leave the soup for half an hour under a closed lid.

Option 5: Hard cheese soup with smoked chicken

Smoked chicken will add a light smoky flavor to the cheese soup, complement it, and make it more satisfying. If you have a blender, you can cook not ordinary soup, but puree soup. We will tell you how to make a delicious and aromatic cheese soup with hard cheese and smoked chicken.

Ingredients:

200 grams of potatoes;
100 grams of cheese;
200 grams of smoked chicken fillet;
80 g carrots;
2 shallots;
25 ml heavy cream;
3-4 sprigs of your favorite greens;
spices to taste.

Step by step recipe

Let's start cooking by preparing a delicious roast. Remove the skins from the onion, rinse it under cold water and finely chop it. Peel the carrots, wash them, cut off the bitter base and grate them.

Heat a frying pan with oil. You can fry in vegetable, olive or butter. The last two options would be ideal.

First, soften the onion in oil, then add the carrots, brown until slightly golden and turn off the heat.

Now let's take care of the potatoes, peel them, wash them and cut them as desired at your discretion. The main thing is not too big.

Put the potatoes to boil in a saucepan for our future soup.

We grate the cheese on a fine grater, and remove the smoked chicken from the hard skin and cut into neat strips.

If the potatoes are almost cooked, it’s time to add some fried vegetables to them, add salt and pepper to taste. It's better to add a couple of pinches at a time, and then try again at the very end.

By the way, you can pepper not with black pepper, but with white or a mixture of peppers.

Now you have a choice - cook regular soup or cream soup. If you want to puree with a blender, you need to do this now.

Add the base of our soup - chopped smoked chicken and grated hard cheese. Mix thoroughly until the cheese dissolves.

Boil for a couple of minutes and remove from heat. Pour in the cream and stir. Cover with a lid and let the soup rest for a while.

Serve chopped herbs with the prepared portions.

There are often cases when families become bored with their usual food. This raises the question of how to prepare the original first course. If your household is a big fan of cheese, they will love soup made from a dairy product in its various variations. Let's look at the most popular recipes.

Cheese soup in a slow cooker with pork

carrots - 2 pcs.
filtered water - 1.7 l.
smoked pork ribs - 400 gr.
processed cheese - 250 gr.
onions - 1 pc.
potatoes - 5 pcs.
table salt - to taste
allspice - to taste

Place pork ribs, cut along the bone, into a preheated multibowl. Add peeled and chopped carrots into half rings to the meat.
Then wash and cut the potatoes into cubes, chop the onion, mix with salt and pepper, and place in a multibowl.
Take the melted cheese, divide it into small pieces, and place it with the rest of the vegetables. Wait until the product is completely melted.
Pour filtered water into the slow cooker with all the ingredients. Mix the composition.
Set the “Soup” program on the household appliance, close the lid tightly, and simmer for about 1 hour.

Cheese soup with seafood

processed cheese - 300 gr.
potatoes - 250 gr.
onions - 1 pc.
olive oil - 25 ml.
carrots - 1 pc.
filtered water - 2 l.
salt - to taste
shrimp - 600 gr.
greens - 30 gr.
spices to taste - to taste

First of all, start preparing the vegetables. Peel and chop them. Heat purified water in an enamel pan. Add spices and salt to taste.
Set the burner to medium power. Place the potatoes in hot water. Fry carrots and onions in olive oil.
Then add the cooked vegetables to the pot with the potatoes. Take frozen seafood and pour boiling water over it.
Let the excess liquid on the shrimp drain using a colander. Then remove the shell and legs, leaving only the meat. Divide the fillet into parts that are convenient for you.
Chop the processed cheese into small shapes, place it in a saucepan, and set the heat to low. When the dairy product takes liquid form, pour it into the pan.
Add the shrimp to the mixture and simmer over medium heat for about 7 minutes. Then add chopped herbs and turn off the burner. Let the dish sit for about 15-20 minutes.

garlic - 7 cloves
onion - 1 pc.
olive oil - 60 ml.
ready broth - 1.7 l.
potatoes - 200 gr.
cauliflower - 900 gr.
butter - 65 gr.
table salt - to taste
milk - 180 ml.
hard cheese - 150 gr.
crackers - in fact
allspice - to taste

Chop the peeled potatoes, onions and garlic. Add butter and olive oil to a heavy-bottomed saucepan. Turn on the burner to medium heat until the food is homogeneous.
Then add onion, potatoes and garlic to the oils. Fry the vegetables until golden brown. Chop the cauliflower and add to the mixture.
Add hot broth to vegetables. Simmer over medium heat, reduce power if necessary. Check the soup based on the readiness of the cabbage and potatoes.
Upon completion of the procedure, pour milk into the pan. Add grated cheese. Remove the heatproof container from the heat and stir the ingredients.
Place the blender in the saucepan and blend until creamy. Serve the dish, adding crackers to your taste.

Cheese soup with beef

processed cheese - 150 gr.
cauliflower - 500 gr.
beef - 400 gr.
parsley - 30 gr.
butter - 40 gr.
salt - to taste
filtered water - 2.8 l.
potatoes - 150 gr.
allspice - to taste
carrots - 70 gr.
onions - 1 pc.

Pour purified water into an enamel container, add washed chopped meat and chopped onions to it. Wait until the product is completely cooked (about 90 minutes).
After the specified time has passed, strain the broth using a colander and discard the onion. Then prepare the cauliflower, divide it into small parts in a way convenient for you.
Place the butter in a frying pan, melt it and fry the cabbage until bronzed. Grate the carrots on a coarse grater. Chop the peeled potatoes.
Place the broth on the fire and wait until the first bubbles appear. Add the prepared vegetables and cook for about 25 minutes without meat.
After the specified time has passed, add the dairy product and chopped herbs to the broth. Wait until the cheese melts, then add the meat. Add salt and pepper and stir the soup. Simmer over low heat for 3-4 minutes.

bell pepper (red) - 1 pc.
onions - 1 pc.
olive oil - 30 ml.
chicken thigh - 1 pc.
salt - to taste
processed cheese - 150 gr.
purified water - 2.5 l.
spices - to taste

Place the washed chicken in an enamel container and fill with water. Place on the burner and cook the broth, removing any foam that has formed.
Place the chopped onion and bell pepper in a frying pan with olive oil until golden brown. When the chicken is cooked, remove it from the pan.
The broth remains on the stove, add fried vegetables, spices and salt to taste. Cut the meat into portions and return to the pan. Add grated cheese to the broth and simmer the dish over low heat for about 7 minutes.

Cheese soup with salmon in a slow cooker

processed cheese - 130 gr.
salmon fillet - 320 gr.
salt - to taste
drinking water - 1.7 l.
allspice - to taste
olive oil - 50 ml.
potatoes - 300 gr.
onions - 1 pc.
greens - to taste
carrots - 1 pc.

Wash and peel the vegetables, chop them in your usual way. Place onions and carrots in a slow cooker and add oil. Set the “Frying” mode to achieve a golden color of the products.
Upon completion of the manipulation, switch to the “Stew” mode, pour in water, add chopped cheese. Simmer the mixture with the lid closed until the dairy product melts.
Chop fish fillets and herbs into small pieces, place the ingredients in a multibowl, add spices. Stir and simmer the dish for about 12 minutes.

smoked sausage - 270 gr.
creamy processed cheese - 300 gr.
potatoes - 650 gr.
filtered water - 3.2 l.
table salt - to taste
garlic - 6 cloves
ground pepper - to taste
onions - 1 pc.
steamed rice - 120 gr.
olive oil - 30 ml.
carrots - 1 pc.
greens - to taste

Wash and peel the vegetables. Finely chop the garlic, onion and herbs. Cut the potatoes into slices, grate the carrots on a coarse grater.
Place a thick-bottomed frying pan on the fire, pour in the oil and heat it up. Add carrots, herbs, onions, and pepper. Bring the vegetables until golden.
Place an enamel container with water on the burner, salt the liquid, wait until the first bubbles appear. Then add the potatoes. Reduce the burner to medium power.
Add rice, remove any residue that has formed. Chop the sausage in a way convenient for you. Place in a saucepan. Bring the mixture until the potatoes and rice are ready.
After this, add the frying mixture and simmer the mixture for another 4 minutes. Add cream cheese, stir the contents of the pan.
Wait for the creamy product to melt. Turn off the burner and let the dish sit for 10 minutes with the lid closed.

Sausage cheese soup

spaghetti - 120 gr.
sausage cheese - 170 gr.
purified water - 2.3 l.
onions - 1 pc.
rock salt - to taste
carrots - 1 pc.
greens - to taste
sunflower oil - 55 ml.
allspice - to taste
potatoes - 200 gr.

Chop the greens and grate the cheese. Peel the potatoes and chop into cubes. Place it in a saucepan and fill it with filtered water.
Place a heat-resistant container on the fire and let it boil. Pre-fry the chopped carrots and onions in oil in a frying pan until golden brown.
After frying, add vegetables, spices and salt to a common pan. Simmer the broth over low heat for 6 minutes.
Then add grated cheese and herbs to the soup and stir. Wait another 10 minutes. Turn off the burner and let the dish sit for 15 minutes.

premium flour - 60 gr.
ready broth - 400 ml.
champignons - 230 gr.
onions - 1 pc.
cream cheese - 120 gr.
spices, salt - to taste
sour cream - 90 gr.
butter - 45 gr.

Wash and dry the mushrooms, then chop. Place in a frying pan along with butter and chopped onion. Fry the ingredients until golden brown.
Then add flour, achieve a bronze tint. After the manipulation, add sour cream and cheese to the pan. Wait for bubbles to appear.
Boil the broth in an enamel container, pour the resulting mixture into it in a frying pan. Stir the mixture and wait until the first bubbles appear.
Add spices to taste, add herbs. Turn off the burner, stir the dish, and let sit for 20 minutes.

Cheese soup with salmon in a slow cooker

processed cheese - 300 gr.
salmon fillet - 370 gr.
onion - 1 pc.
potatoes - 150 gr.
olive oil - 55 ml.
filtered water - 2.2 l.
salt, spices - to taste
carrots - 1 pc.

Chop the onions and carrots and place in a multi-bowl with olive oil. Fry until golden brown, add water. Simmer for about 4 minutes.
Cut the fish fillet into small pieces. Peel the potatoes and chop into slices. Add these ingredients to the slow cooker. Set the “Stew” mode and simmer the dish for about 25 minutes.
After the specified time has passed, add cheese and mix the ingredients. Wait another 15-20 minutes, add salt and spices to taste. Let the soup brew.

Cheese soup with wine

meat broth - 1.2 l.
butter - 45 gr.
wheat flour - 40 gr.
hard cheese - 750 gr.
ground nutmeg - to taste
parsley - 65 gr.
fat sour cream - 80 gr.
dry white wine - 140 ml.
chicken egg - 2 pcs.
garlic - 6 cloves
salt - to taste
allspice - to taste

Place the butter in a heavy-bottomed saucepan and melt it. Add flour, stirring constantly, slowly pour in warm broth. Then add wine.
Add chopped garlic and spices. Mix the ingredients and wait for the mixture to boil. Then add the grated cheese. When the dairy product has melted, remove the pan from the heat.
Mix sour cream and herbs with egg yolks in a separate container. Pour the resulting mixture into the soup. Stir and let it brew. Serve with cheese cubes.

It’s easy to prepare cheese soup and diversify your usual first courses. Consider the most popular recipes with pork, salmon, chicken, wine, shrimp, mushrooms, sausage, and smoked cheese. Please note that some dishes are prepared in a slow cooker.