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 texture, 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 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 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 gr;
- 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
Cut 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 made 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 special ingredients, they turn out very tasty and always very elegant. Bon appetit, cook with love!
Here's another recipe. Take note!
Ingredients:
- Chicken meat (thigh) - 2 pcs.
- Processed cheese - 2 pcs.
- Medium potatoes - 2 pcs.
- Small carrots and onions - 1 pc.
- Spices and herbs
- Frying oil
Fortunately, gone are the days when processed cheese was bought only by a certain group of people as a snack. From such a seemingly unremarkable product, you can prepare a real culinary masterpiece.
We offer three of the most common recipes for processed cheese soups. In order to cook these soups you will not need a lot of time and large financial expenses, but the taste of cheese soups will be simply incomparable. Let's not waste time. We put on our aprons and get started.
Step-by-step preparation of soup
- Just like when cooking regular soup, first cook the broth. When the meat boils, you can add sprigs of your favorite herbs, and when the meat is cooked, remove it.
- We fry according to the classic recipe - finely chop the vegetables and fry in vegetable oil.
- Cut the potatoes into strips or cubes.
- If you don't like bones in your soup, remove the cooked meat and separate it from the bone.
- Send the pulp back into the broth, followed by the potatoes and frying.
- You don’t have to go near the soup for about 10 minutes. Meanwhile, grate the cheese or chop it very finely (this will help it melt faster).
- Place the prepared cheese in a saucepan, add salt and spices to taste.
- Further as desired. Place the greens directly into the pan and boil so that the processed cheese soup does not turn sour, or place portions into plates.
If you are afraid that you will not be able to mix the cheese well when adding it to the soup, use a little advice. Place it in a separate bowl and pour boiling water over it. It will be more convenient to stir the cheese until smooth in a small bowl. And then, as per the recipe, pour the cheese mixture into the broth instead of grated cheese.
The next processed cheese soup will be with mushrooms.
- Fresh mushrooms (at your discretion) - 350 gr. dried - 50 gr.
- Potatoes - 2 pcs.
- Processed cheese (cheese mass) - 2 pcs. (200 gr.)
- Carrot
- Herbs, spices
Cooking steps:
- For this soup we will use mushroom broth. If you bought fresh mushrooms, rinse and peel them thoroughly. Cut into pieces and cook for 40 minutes. Pre-soak dried mushrooms and rinse them with special care so that later the sand in the soup does not squeak on your teeth.
- We do the same with vegetables as in the previous recipe. We cut the potatoes, and from the onions and carrots we make a frying dish, to which, if desired, you can add special spices for soup with mushrooms.
- But while we were preparing the vegetables, the mushrooms were practically cooked. Place the potatoes and the roast into the broth and let them cook together for a little while.
- Using a well-known technology, we throw in cheese.
- Add salt, chop the greens. The soup is ready, you can invite everyone to the table.
This recipe can be slightly modified. Make the main broth with meat, and fry the mushrooms with carrots and onions. It is better to use butter, so the frying will be more aromatic.
Cheese soup with rice and croutons
- Rice - 100 gr.
- Medium-sized carrots and onions - 1 pc.
- Potatoes - 2-3 pcs.
- Processed cheese - 200 gr.
- Bell pepper - 1 pc.
- Salt, spices, herbs.
Cheese soups can (and maybe even should) be prepared in the form of puree soup. For some reason they turn out much tastier and even look more beautiful in the photo.
- It is better to prepare the crackers for this recipe in advance so that you don’t have to worry about them later, as you will need to make sure they don’t burn. Slice the bread (white or black does not matter) and dry it in the oven at minimum temperature.
- Make a fry. When the onion becomes transparent, you can add a pinch of your favorite spices.
- Boil the water. Well-washed rice and frying are sent to cook.
- After 3-4 minutes, after the rice boils, throw in the potatoes.
- Prepare the cheese. If it's processed cheese, cut it into pieces. You can simply add the cheese mixture with a teaspoon; it will boil quickly enough.
- If the rice is almost cooked, add cheese, herbs and check for salt.
- Once all the ingredients are cooked, you can turn an ordinary dish into an extravagant creamy soup.
If possible, buy homemade chicken for processed cheese soup. The broth from it turns out much tastier and more aromatic, although the calorie content of the cheese soup will increase slightly, but we don’t cook it so often to save on taste.
For the broth, you can use both dry spices and fresh herbs. To do this, make a small whisk of your favorite herbs and throw it in with the meat. When the meat is ready, remove them from the broth.
Many people like the creamy taste of the soup. You can add it to your dish using such a simple product as processed cheese. Despite its low cost, it must be used correctly when preparing first courses. Thanks to this article, you will turn ordinary soup into a culinary masterpiece.
How to make cheese soup from processed cheese - recipe features
- For the first course with processed cheeses, it is important to start by preparing the broth. If you want a mild flavor in your soup, then use chicken. A richer broth will be obtained from beef or pork, but the cooking time will also increase. Cook it with the addition of whole vegetables so that it is convenient to remove them from the liquid.
- After cooking, the meat is cut into small pieces and added back to the broth. Vegetables are thrown away.
- Prepare the fry in the usual way. Chop the onion and carrots and fry until golden brown.
- If you use cheese briquettes, then grate it on a fine grater. This way it will dissolve more evenly in boiling water.
- For the product in the tray, add it with a spoon in this form, but in small portions. Use a small spoon for this.
- The creamy taste of the dish goes well with mushrooms and seafood.
How to make cream cheese soup with chicken
The first dish with chicken will have a delicate taste and is not as high in calories as with pork or beef.
You will need the following products:
- chicken fillet – 0.5 kg;
- processed cheese – 200 g;
- onions – 2 pcs.;
- raw carrots – 1 pc.;
- potatoes – 3 pcs.;
- butter – 75 g;
- salt, herbs and spices - to taste.
Recipe:
- Wash the chicken fillet, dry it and cut into pieces. Place in a saucepan, cover with cold water and place on the stove. Boil, but do not forget to skim off the foam. Cook the broth for about 30 minutes.
- Rinse vegetables under running water. Peel the potatoes, cut into small cubes. Wash well to remove excess starch. Chop the carrots into strips and the onion into small pieces.
- Throw the potatoes into the boiling broth and cook until half cooked.
- Heat a frying pan, melt the butter. Simmer the carrots and onions for a couple of minutes, stirring the vegetable mixture occasionally.
- Transfer the roast to the broth, stir well. Boil for three minutes or until potatoes are tender. Salt the broth and add spices to taste.
- Grate the processed cheese on a fine grater and chop the greens. Stir the broth and add the cheese mixture and herbs in small portions. Then mix well and cook for six minutes.
- At the end of cooking, remove the pan from the stove, close the lid and let the soup brew for 30 minutes.
How to make cream cheese soup with shrimp
Seafood lovers will appreciate this cream cheese soup, which perfectly combines shrimp with the creamy flavor of the dish.
Ingredients for the first course:
- fresh shrimp – 400 gr;
- pasteurized milk – 200 ml;
- olive oil – 20 gr.;
- processed cheese – 2 pcs.;
- potatoes and carrots;
- juice of half a lemon;
- bay leaf, basil, oregano;
- greens and salt.
Cooking method:
- Peel the shrimp from the shell and esophagus, rinse. If they are large, then cut them into pieces. Small shrimp can be left whole. Frozen food must be thawed at room temperature before use.
- Boil water, add spices, squeeze lemon juice and salt. Add shrimp to boiling water and cook for 2-3 minutes depending on size. Then take them out on a saucer.
- Dilute the broth and boil. Peel the potatoes and cut into cubes. Place in boiling water and cook until tender.
- Grate the carrots or cut into strips. Fry it until half cooked in butter, add to the broth. Next add the shrimp.
- Cut the cheese into small cubes or grate it. Gradually add it to boiling water.
- When the melted product has dissolved, bring the broth to a boil and pour in warm milk. Chop the greens and place them in a saucepan. Boil the soup for 5-7 minutes, set aside and let it brew.
How to make cheese soup from processed cheese - tricks from the chef
- To get the rich, creamy taste of cheese in your first course, use the product at the rate of 100 grams of curd cheese for each liter of broth.
- For a uniform consistency of the dish, first melt the cheeses in a small volume of broth, and then add it to the main mass.
- You can add a smoky flavor to the dish if you use smoked sausage or smoked sausages instead of the main meat.
- If you are using broccoli in the first dish, then first warm it in the microwave for 2 minutes and then add it to the broth 5 minutes before it is ready.
- For pureed soup, use less broth. Otherwise it will turn out liquid. Puree the soup with a blender on low speed.
- Serve cheese soup with rye croutons or any other croutons.
Of course, these are not all recipes for soups with cheese flavor. Thanks to this article, you know the basics of preparing first courses with cheeses. By adding other products, you can create an original dish. Bon appetit!
Calories: Not specified
Cooking time: Not indicated
Remember how we were always forced to eat soup as children? Many children still associate it with something unpleasant and not bringing any pleasure. But this can easily be corrected by pleasing both adults and children. And a delicious and inexpensive processed cheese soup will help us with this.
The main thing is to choose the right processed cheese. The packaging should state that this is processed cheese and not a cheese product. Cheap processed cheeses will not dissolve in the soup; they will only spoil the soup. We will cook our soup in water, but if you wish, you can cook it.
Processed cheese soup - recipe with photo.
Ingredients:
- potatoes – 4-5 pieces;
- carrots – 1 piece;
- onions – 1 piece;
- processed cheese – 2 packages;
- vegetable oil – 2–3 tbsp;
- ground black pepper – a pinch;
- salt - to taste;
- greens - to taste;
- water.
Recipe with photos step by step:
You can take greens to taste. 
First of all, let's prepare the vegetables. Carefully peel and wash the potatoes, onions and carrots. 
Cut the potatoes into large cubes, finely chop the onion, and grate the carrots.
We take the processed cheese out of the packaging and also cut it into small cubes.
Next, let's start cooking. Heat a frying pan in olive or refined sunflower oil and fry the carrots and onions over low heat. This should not be done for long, about one or two minutes.
Place a pan of water on the fire and wait for it to boil. After this, pour the potatoes into boiling water and cook for about 15 minutes. Use a knife to check if the potatoes are ready. We stick a knife into the cube, and if it moves in and out freely, it means the potatoes are cooked. When we are convinced of this, pour the onions and carrots into the pan. About five minutes before the dish is ready, add the processed cheese to the soup. At the same time, we stir it intensively so that they completely dissolve and we do not come across melted lumps. At the end, to add flavor to the soup, add spices, black peppercorns and bay leaves. On a cutting board, finely chop the greens. This could be parsley, dill, cilantro, etc. Pour finely chopped greens into the pan, then add salt to our soup. The amount of salt should be taken at your discretion. After this, mix the liquid thoroughly, and the processed cheese soup is ready!
In addition to the above mentioned products, you can add finely grated cucumber and oatmeal to it. To do this, fry the sour cucumber in butter and add to the soup. Or you can give it a unique flavor by adding sautéed mushrooms and some pasta, such as noodles. Instead of water, you can take chicken broth and add rice to the soup. Either way, this recipe is very versatile and varied, so it's very difficult to mess up.
Bon appetit. 
Starinskaya Lesya
If you want to cook something more satisfying, check out
Such a simple product as processed cheese can turn an ordinary soup into a real masterpiece.
The delicate, creamy taste of the soup will appeal to everyone, especially small children.
Cheese soup made from processed cheese - basic principles of preparation
Cheese soup begins by boiling the broth. To do this, take meat, preferably chicken. They wash it and place it in the pan in which the soup will be cooked. Pour boiled water over it, add sprigs of herbs, peeled, peeled and chopped roots. Place on medium heat and cook the broth. Don't forget to skim off the foam. Remove meat, vegetables and herbs from the broth.
The frying is prepared in the classic way. The onion and carrots are finely chopped and fried in hot oil.
Potatoes are peeled and chopped into strips or cubes. The meat is separated from the bones. The pulp is returned to the pan. Next they send potatoes and fried vegetables. Stir and cook until the potatoes are soft.
If processed cheeses are used, they must be grated and added to the soup. Processed cheese in trays is spooned into the soup.
Cheese soup made from processed cheese is prepared with mushrooms, smoked meats, seafood, etc. Serve cheese soup with croutons or crackers.
Recipe 1. Cheese soup from processed cheese with chicken
Ingredients
half a kilogram of chicken fillet;
processed cheese – 200 g;
150 g onion;
table salt and ground pepper;
potatoes – 400 g;
butter - a third of a pack;
carrots – 180 g;
fresh greens.
Cooking method
1. Rinse the chicken fillet under the tap, cut the meat into small pieces and place in a saucepan where the soup will be prepared. Fill with purified water and place on the stove. Cook the broth over low heat for half an hour. Don't forget to remove the foam.
2. Chop the peeled and washed potatoes into random, medium-sized slices.
3. Wash the peeled carrots. Chop it into thin strips.
4. Peel the onion, rinse and chop into small cubes.
5. Place the potatoes in the chicken broth, stir and cook for a quarter of an hour.
6. Melt butter in a heated frying pan. Place carrots and onions in it. Simmer, stirring occasionally, for three minutes. Place the roast in a saucepan, season with pepper and salt, and cook for another five minutes.
7. Cut the processed cheese into cubes. Finely chop the greens. Add herbs and cheese to chicken broth. Cook over low heat, stirring, for five minutes. Remove from heat, cover and leave the soup for half an hour.
Recipe 2. Cheese soup from processed cheese with vermicelli
Ingredients
kitchen salt;
100 g vermicelli;
25 g butter;
potatoes – 200 g;
large carrot;
two onions;
freshly ground pepper.
processed cheese – 2 pcs.;
Cooking method
1. Place the processed cheese in the freezer for half an hour. Then three of them into small shavings.
2. Pour drinking water into the pan and bring it to a boil. Place the grated cheese in boiling water and cook, stirring continuously, until it is completely dissolved.
3. Peel and wash the vegetables. Chop the potatoes into small chunks. Grind the carrots into large shavings. Finely chop the onion.
4. Melt butter in a preheated frying pan. We send carrots and onions into it. Fry, stirring, for seven minutes over medium heat.
5. Place the chopped potatoes in a saucepan. We also send fried vegetables here. Season with pepper and salt. Cook for 20 minutes over low heat. Add vermicelli to the soup. Continue cooking, stirring constantly, for three minutes. Remove from heat and serve with croutons.
Recipe 3. Cheese soup made from processed cheese with smoked sausages
Ingredients
sea salt;
fresh greens;
carrot;
three potatoes;
salt;
garlic - three cloves;
sunflower oil;
two onions;
150 g smoked sausages;
processed cheese – 2 pcs.
Cooking method
1. Wash the peeled vegetables. Chop the potatoes into small chunks. Chop the onion into thin feathers. Grate the carrots into large shavings. Cut the garlic cloves into thin slices.
2. Heat vegetable oil in a cauldron. Place the garlic in it and fry, stirring, for a few seconds. Then add onions and carrots. Continue frying until the onion is translucent.
3. Remove the film from the sausages and cut them into rings. Add to vegetables and fry for two minutes. Add the potatoes and continue cooking for about ten minutes, stirring occasionally.
4. Salt and fill everything with water. Cook until the potatoes are soft.
5. Coarsely grate the processed cheese. Add it to the soup and stir until completely dissolved. Turn off the heat and add chopped herbs.
Recipe 4. Cheese soup from processed cheese with meatballs
Ingredients
fresh herbs;
potatoes – 3 pcs.;
30 g olive oil;
processed cheese – 2 pcs.;
mixed minced meat – 400 g;
freshly ground black pepper and salt;
onions – 2 pcs.;
large carrots;
champignons – 200 g.
Cooking method
1. Pour drinking water into a saucepan and boil it. Cut the peeled and washed potatoes into small slices.
2. Grate the peeled carrots into long, coarse shavings. Peel the onion and chop it finely.
3. Place chopped vegetables in boiling water. Cook, adding salt, until the potatoes are completely cooked.
4. Season the minced meat with salt and pepper, add the onion chopped as finely as possible. Knead well. With wet hands, form small meatballs. Place them in boiling soup. Reduce heat, stir, and simmer over low heat for 20 minutes, covered.
5. Rinse the peeled champignons and cut into thin slices.
6. Fry onions and carrots in hot oil for two minutes. Now add the mushrooms and simmer for another five minutes.
7. Cut the processed cheese into cubes. Place them in the soup. Send the fried onion and mushroom here. Cook, stirring constantly, until the cheese is completely dissolved. Add chopped herbs and turn off heat
Recipe 5. Cheese soup from processed cheese with shrimp
Ingredients
kitchen salt;
processed cheese – 400 g;
parsley;
400 g potatoes;
two medium carrots;
basil and oregano;
400 g peeled shrimp;
two bay leaves;
200 ml milk;
60 ml olive oil;
half a lemon.
Cooking method
1. Thaw the shrimp, place in a colander and rinse. Place a saucepan with water on the fire. Add spices to the water and squeeze the juice from half a lemon. As soon as the water boils, add the shrimp to it and cook for a couple of minutes. Remove the shrimp with a slotted spoon. Strain the broth.
2. Pour the same amount of water into the strained broth. Put it on fire. Add processed cheese cut into pieces into the boiling broth. Add salt and cook, stirring constantly.
3. When the cheese has melted, add the diced potatoes to the pan. Cook for a quarter of an hour.
4. Peel the carrots, wash and grate coarsely. Place in a frying pan with heated oil and sauté until soft. Transfer the fried carrots to the soup. Add peeled shrimp to this.
5. Pour milk into the soup, stir and bring to a boil. Turn off the heat and pour the cheese soup into bowls. Place a pinch of finely chopped herbs in each.
Recipe 6. Cheese soup from processed cheese with broccoli
Ingredients
a glass of grated hard cheese;
a third of a glass of flour;
a glass of grated Cheddar cheese;
800 ml chicken broth;
350 g broccoli;
20 g butter;
three pods of red bell pepper;
ground cumin;
280 g potatoes;
one and a half glasses of milk;
two cloves of garlic;
three pods of chili pepper;
two large onions;
smoked ham;
a glass of low-fat cream.
Cooking method
1. Separate broccoli into inflorescences. We remove the bell pepper from the stalk and clean out the seeds. Cut the vegetable into small cubes. Wash the peeled potatoes and cut them into small random pieces. Chop the seeded chili pepper as finely as possible. Peel the onion and garlic and chop into small pieces.
2. Melt the butter in a cauldron. Place all the vegetables except the potatoes in a cauldron and simmer, stirring, for about five minutes. The vegetables should become soft.
3. Place the potatoes in the cauldron, season everything with cumin and fry for another five minutes. Then fill the contents of the cauldron with meat broth. As soon as the soup boils, cover with a lid, turn off the heat and cook for about half an hour.
4. In a separate deep bowl, combine flour with milk and cream. Beat thoroughly with a whisk until smooth. Pour the mixture into the cauldron in a thin stream, stirring constantly, and cook until thickened. Reduce the heat to minimum. Add all the cheese to the soup and cook for another five minutes.
5. Place the broccoli in the microwave for three minutes until the cabbage becomes soft. Add it to the soup. Simmer for a couple more minutes and remove from heat. Pour into plates. Place ham cut into strips in each.
To make the soup with a pronounced cheese taste, add the product at the rate of 100 g per liter of liquid.
It will be more convenient to add cheese to the soup if you first cut it into pieces, dissolve it in the broth, and only then add it to the soup.
The dish will turn out tastier if you put several types of cheese in it at once.
Serve cheese soup with croutons or rye croutons.
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