Chicken breast fillet - 250 g
Potatoes - 250 g
Processed cheese - 200 g
Onions - 100 g
Carrots - 100 g
Rice - 50 g
Greens (dill, parsley) - 5 g
Salt - 20 g
Bay leaf - 1 pc.
Water

How to make a delicious cream cheese and chicken soup, a step by step recipe with a photo:

1. Cook the chicken breast fillet until tender (you can cut the meat into several pieces, so it will cook faster).
We take out the cooked meat from the broth, cool it.
How to cook:
We lower the meat into a saucepan filled with 1.5 liters of cold water. Salt (a tablespoon without a slide), add bay leaves. Bring to a boil. We remove foam and scale. Reduce heat to medium, cook for about 15 minutes.

While the chicken is cooking:

2. Peel the onion. Finely chop the onion.

3. Peel the carrots. Three carrots on a fine grater.

4. The chicken meat was cooked, we got it to cool.
We remove the foam from the broth with a strainer (or filter the broth). Optional.

5. We wash the rice (from dust and rice flour). We put it in a boiling broth, cook, stirring occasionally, for about 10 minutes over medium heat.

While the rice is cooking:

6. Peel the potatoes. Three (or cut) potatoes into medium strips (or cubes).

7. Thoroughly rinse the potatoes (from starch).

8. Drain the potatoes. Dip the potatoes into the broth.

9. Cut the cooled chicken breast into small pieces.

10. Dip the onion into the broth.

11. Dip the carrots into the broth. Cook the potatoes and onions until tender, about 7-10 minutes over medium heat (so that the soup boils a little).

12. Dip pieces of chicken breast into the broth.

13. Dip the processed cheese in small portions into the broth and immediately stir thoroughly (so that the cheese spreads). Bring to a boil and immediately remove from the stove.

14. Serve the soup hot, decorate with herbs to taste. Bon Appetit!

Note: Use good processed cheese for your soup, not curd cheese.
In this recipe I used creamy cheese, but there are others, try it (melted cheese with mushrooms, with ham).
If your soup is thick, add some boiled water.

Step-by-step recipes for an exquisite cream cheese soup with chicken, smoked meats, mushrooms and shrimps (+ recipe with photo)

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

6 gr.

4 gr.

Carbohydrates

124 kcal.

Option 1: The classic cream cheese soup recipe

Cream cheese soup is one of the incredibly tasty, delicate and aromatic soups that everyone, without exception, will like to taste. The most important thing, for a successful result, is to choose a high-quality creamy processed cheese, which must be of the highest grade.

For a light and pleasant aroma, add champignons, be sure to potatoes, carrots and onions. As for spices, a little dry garlic, salt and pepper are perfect for taste here, nothing else is worth adding. You can serve the soup to the table with croutons or a couple of slices of a delicious loaf.

Ingredients:

• Water - 1.2 l
• Potatoes - 2 pcs.
• Creamy processed cheese - 120 g
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Salt, pepper - to taste
• Champignons - 4-5 pcs.
• Dry garlic - 0.5 tsp

Step by step recipe with photo

Prepare all the required ingredients according to the list. Peel potatoes, wash and dry. Cut the potatoes into large pieces. Wash and dry the champignons, cut arbitrarily.

Peel the onion, rinse. After that, the onion must be cut arbitrarily - it can be half rings or cubes.

Peel and wash carrots, dry, cut into plates.

Put all prepared ingredients in a saucepan.

In a kettle, bring clean water to a boil, pour it into a saucepan.

Transfer the pan to the fire, cook the soup for 20 minutes - until the potatoes are cooked.

Then add cream cheese to the pan. Boil the soup for another 10 minutes.

After a while, grind the soup with an immersion blender, be sure to season with salt and pepper, add dry garlic. Stir everything and boil for a minute. Remove sample. Pour the prepared soup into bowls and serve.

Bon Appetit!

Option 2: Quick Cream Cheese Soup Recipe

Although this first course is quick enough, the time to create it can really be shortened. First of all, due to the large fire, on which vegetables will boil in literally 10-15 minutes. In addition, we suggest abandoning the second whipping with a blender, limiting ourselves to simple mixing.

Ingredients:

• litere of water;
• three potatoes (size - medium);
• medium carrot;
• packaging of processed cheese (200 g);
• pepper / salt;
• parsley (fresh).

How to Quickly Make Cream Cheese Soup

Put a saucepan with a liter of water on a high heat. While it is boiling, remove the skins from the carrots and potatoes.

Wash the vegetables. Cut into small pieces of any size.

Throw the ingredients into the bubbling water. Salt. Cook for 12-13 minutes. During this time, the vegetables will become soft.

Grind the contents of the pan with a blender, getting a homogeneous mass. Throw in grated or finely chopped processed cheese.

Stir constantly the cream cheese soup with a spatula or whisk and cook for another 3-5 minutes. In this case, the cheese must completely "disperse" and "bind" the ingredients.

Serve a simple yet incredibly beautiful crouton soup right after you turn off the stove. Also, don't forget the parsley leaves or other herbs that will surely refresh this soup.

Option 3: Cream cheese soup with mushrooms

Cheese soup and mushrooms - if not ideal, then very close to this culinary combination. Therefore, such first courses are most often present in restaurant menus. We will not lag behind fashion trends by making an amazing cheese soup with fresh mushrooms with our own hands.

Ingredients:

• four glasses of water;
• one processed cheese;
• two or three potatoes;
• carrot;
• butter for frying;
• onion;
• 125 grams of champignons;
• salt / spices "For mushrooms".

How to cook

Transfer all the water to a suitable saucepan. Boil over medium heat.

During this time, promptly peel the potatoes. Do the same with onions and carrots. After that, chop the potatoes into cubes. Wash in multiple waters.

Cut the carrots into circles (medium thickness). Chop the onion into half rings.

Send carrots and potatoes to boiling water. Cook for 10-11 minutes.

Heat the butter in parallel. Throw in a bow. Fry the ingredient for no more than 2-3 minutes. Transfer gently to a saucepan with soup.

Continue boiling for another 7-8 minutes.

At this time, in the same pan where the onions were cooked, fry thin slices of mushrooms. It is important to wash them and cut off the legs.

Grind the soup with a blender. Having received a homogeneous mixture, throw pieces of processed cheese inside. Cook for another 4-6 minutes.

As soon as the cheese "disperses", re-beat the contents of the saucepan with a blender. Add mushrooms. Heat the cream cheese soup for a few minutes.

Serve right there, garnished with croutons.

Mushrooms can be served in different ways. In addition to this option, it is permissible to chop them into cubes and fry them with herbs. As for the order of introduction into the soup, this can be done at any stage: before chopping vegetables, after whipping the cheese, or just before serving on a plate.

Option 4: Cream Cheese Soup with Chicken

If you want to cook this soup not in lean water, but in meat broth, we recommend using chicken. It is she who is ideal for the delicate consistency of chopped boiled vegetables and processed cheese.

Ingredients:

• one chicken fillet;
• litere of water;
• two potatoes;
• laurel (one);
• carrot;
• salt / spices;
• 200 grams of processed cheese;
• greens for serving.

Step by step recipe

Wash medium (210 g) chicken fillet. Remove films and grease. Cut into 5-6 pieces.

Place the bird in a saucepan. Fill with filtered water. Salt. Introduce laurel. Send on medium heat.

At this time, it is traditional to peel carrots and a couple of medium potatoes. Cut both root vegetables into small pieces (shape is not important).

Add vegetables to broth. Boil the base of the cream cheese soup for 19-21 minutes.

After a third of an hour, carefully remove the chicken and laurel (discard it). Kill the rest of the contents with a blender (submersible).

Add spices. Add processed cheese. It is better to rub it or finely chop it.

Dissolve the cheese, which will take no more than 5 minutes. Beat again briefly with a blender. Heat the soup a little more.

At the end, add finely chopped boiled poultry. Stir and pour into bowls. Complement with herbs. Throw in fine crackers if desired.

To add flavor, the chicken cubes can be sautéed in butter. At the same time, it is permissible to sprinkle it with spices "For chicken" or dried herbs, such as basil or cilantro.

Option 5: Cream cheese soup with smoked meats

But for fans of bright smoked notes, we suggest adding pork ribs or fragrant chicken breast to our soup. By the way, smoked meats are often added to mashed and creamy first courses. So why don't we do something similar!

Ingredients:

• processed cheese (200 g);
• three fresh potatoes;
• litere of water;
• 135 grams of smoked breast (chicken);
• black pepper;
• carrot;
• for serving parsley (fresh);
• salt if necessary;
• croutons for serving.

How to cook

Pour filtered water (liter) into a saucepan. Leave over medium heat. Bring to the boil.

While this is happening, cut the potatoes and carrots (peeled and washed) into small, equal (for even boiling) pieces.

Pour roots into actively boiling water. Salt. Cook vegetables for 10-12 minutes.

In the process, remove the foam, and after the specified time, remove the pan from the stove. Kill the mass with a blender.

Return homogeneous mixture to medium heat. Throw in the sliced ​​processed cheese.

Stir the cream cheese soup with a spatula until the consistency is uniform.

After 5-6 minutes, beat the dish again with a blender. Throw in the smoked chicken breast cubes immediately. Add chopped parsley.

Mix and simmer for a couple of minutes. Serve with croutons (small), which are easy to make yourself or buy already cooked.

If you have a smoked rib left, you can lay it along with the vegetables. Then the soup will have a more concentrated flavor. But even a short languor with brisket will be enough to achieve an exceptional result.

Option 6: Cream Cheese Shrimp Soup

And finally, we have saved the cheese soup with shrimps, no less popular than those already described. Moreover, we suggest not throwing away the peeled shells, but making an incredibly fragrant broth on their basis.

Ingredients:

• carrots (medium);
• three potatoes;
• liter of water (cool);
• 150 grams of shrimp;
• one cheese (processed);
• salt (coarse or fine);
• spices "For fish";
• greens and croutons for serving.

Step by step recipe

Peel the shrimps from the shells. Transfer the latter to a saucepan. Pour in a liter of water. Boil until boiling.

Peel fresh carrots and medium potatoes. Cut into slices. Rinse.

Remove the shells from the boiling broth with a slotted spoon. Strain if necessary (if there is a lot of debris and foam).

Put vegetables (potatoes and carrots) into a saucepan with a fragrant liquid. Add salt and spices "For fish".

Now remove the intestine from the back of the shrimp. Set aside 4 to serve. Put the rest in a saucepan 14-17 minutes after adding vegetables.

Fry the remaining seafood (2-3 minutes will be enough) on all sides in hot butter.

Grind soft vegetables with shrimps in broth with a blender. Add pieces of cheese. While stirring, continue cooking over the same heat.

After 4-6 minutes, interrupt again until pomp. Simmer for a short time (until the first bubbles).

Turn off the heat and pour the cream cheese soup into portioned deep bowls. Place in each fried shrimp and a spoonful of fine croutons. Sprinkle with herbs.

For this option, small pieces of shrimp are suitable. First, they cook faster (both in broth and in a pan). Secondly, it will be easier to grind them with a blender. And, thirdly, such seafood will look more beautiful when served.

Option 7: Recipe for Cream Cheese Soup with Cream and Parmesan

French cream soups have become popular because of their exceptional delicate flavor and soft, uniform consistency. Thanks to the special preparation method, these first courses become works of art! But everything is extremely simple. There are only two important cooking rules - thoroughly rub the soup mass through a fine sieve and use high-quality cream in the recipe.

For the classic variation of cheese soup, a minimum of ingredients are taken - one or a couple of types of cheese, cream and a bit of vegetables. This recipe is subject to change. For example, improvisation with types of cheese, adding herbs or even an orange.

Ingredients:

• 0.1 kg of processed cheese;
• a piece of parmesan;
• a couple of large potatoes;
• a glass of cream;
• an incomplete spoonful of wheat flour;
• salt pepper.

Step-by-step recipe for cream cheese soup

Peel the potatoes. Rinse the tubers in cold water - they should be about 250-300 g. Cut into smaller pieces or cubes. Place in a pot of cold water and place on the stove to simmer. It will boil very soon, remove the foam. Reduce heat and simmer with a minimum boil and a closed lid.

Grate melted cheese and parmesan. Add to potatoes. Cook until the tubers are soft. It's about a quarter of an hour.

Saute flour in a frying pan without oil. The color of the powder should change to cream - make sure that the flour does not burn. Add it to your soup. Season with salt and pepper.

Rub the soup mass through a fine sieve using a wooden spatula or spoon.

Heat the cream separately and add to the rest of the mixture in a saucepan. Stir and taste. Add more salt or spices if desired.

Almost the same taste will be obtained when replacing Parmesan with a similar Pecorino or Djugas. These cheeses have a slightly tangy flavor, which adds a spice to the soup.

Option 8: Quick recipe for creamy cheese and potato soup

The recipe uses ready-made store-bought croutons as croutons. This makes cooking faster. Although during the very cooking of the soup, it is quite possible to prepare homemade toast from wheat bread in a pan or in the oven.

Ingredients:

• half a liter of chicken broth;
• half a glass of cream;
• 3-4 potato tubers;
• turnip onion head;
• 0.2 kg of soft cheese;
• a spoonful of butter;
• to taste of salt and spices;
• 0.2 kg of purchased crackers.

How to Quickly Make Creamy Cheese Soup

Prepare vegetables - onions and potatoes. Clean them and rinse in water to remove dirt. Then slice. Tubers can be arbitrary, but smaller. And onions are better in small cubes.

Saute the onions in a skillet with butter. Be sure to stir so that the color spreads evenly over the onion pieces.

Heat the chicken stock in a saucepan until it is almost boiling. Throw potatoes into it. When it boils again, add the onion.

Cut soft cheese thinner or grate. Transfer to soup. Stir and cook for about a quarter of an hour. Keep the lid closed.

Pour the soup through a sieve into another clean saucepan. Rub the rest of the food through a sieve to turn the mass into a puree. Add the preheated cream until hot. Season with salt and selected spices. Stir and pour the soup into bowls. Be sure to serve croutons with it - next to it on a saucer or right on the plate for each serving.

Soft cheese was chosen for the recipe for a reason. It dissolves faster in a boiling broth and turns into a puree-like mass. Suitable for this Livaro, Brie, Camembert, Stilton, Roquefort or any other soft cheese variant.

Option 9: Cream Cheese Soup with Orange Juice

The combination of natural freshly squeezed orange juice and cream in one dish gives an incredible result! Unusually pleasant taste of the well-known soup.

Ingredients:

• a couple of large oranges;
• a bunch of celery stalks;
• onion head;
• a couple of cloves of garlic;
• 0.3 kg of soft cheese;
• a glass of cream;
• a handful of pecans;
• salt, spices.

How to cook

Rinse and peel the celery stalks. Their thin skin comes off easily under the pressure of a sharp knife. Then proceed to the onion, garlic - peel and rinse. Chop all vegetables into smaller pieces. Place in a saucepan.

Cut the oranges in half and squeeze out the juice. Strain from seeds and pulp fragments. The liquid should be about 120-150 ml.

Pour 150 ml of boiling water and orange juice over the vegetables. Simmer over low heat and lid covered.

Grind all the cheese with a grater, send it to the vegetables after boiling.

Pecans do not need any special pretreatment. Just rinse them and chop them with a regular table knife. You should get a fine nut gruel. It is permissible to grind them with a blender. Then send it to the soup.

After another 10 minutes of boiling, grind the soup with an immersion blender. For a more tender texture, pour the soup through a sieve.

Pour hot (but not boiling) cream into the soup. Add salt and spices to taste. Be sure to try the dish before that - after all, the cheese is quite salty. Serve the soup immediately afterwards.

For the recipe, it is permissible to take any nuts according to your preferences - walnuts, pecans, peanuts. Just remove the dark skin from the kernels first - it tastes bitter. It is not necessary to subject only the pecans to this procedure. Their skin is sweetish and tasty.

Option 10: Cream Cheese Soup with Carrots

The combination of sweet carrots and soft cheese makes the soup a dessert. This is a sweet version of the first course. Serve it to your child for an afternoon snack or have a snack yourself with a healthy and tasty soup at work or at home.

Ingredients:

• 0.3 kg of carrots;
• a piece of butter;
• 0.3 kg brie cheese;
• 0.25 l cream;
• to the taste of bee honey or sugar;
• to taste of salt;
• a pinch of vanilla powder;
• half a glass of rice.

Step by step recipe

Rinse and peel the carrots. Rub it all over with a grater. Send to the pan along with the butter. Pour in a glass of hot water and simmer.

Rinse and cook the rice separately. Do not rinse it when boiled. Drain the broth and transfer to the carrots. She should already be soft by this time.

Grind the brie. The cheese is soft, you can just mash it with a spoon. Transfer to soup. Cook for about a quarter of an hour. The mass will become quite thick - add boiling water if necessary. Control the density of the dish yourself.

Add salt, vanilla and honey to the soup to taste. The latter can be replaced with any sweet ingredient - sugar, dried fruits, fructose. Grind the mass with a hand blender and pour through a sieve.

Heat the cream in a turkey or small saucepan. Pour into soup. Remove it from the fire immediately. Pour into bowls and eat.

Sweet soups are popular especially with children. They will be doubly pleased to eat if you allow them to participate in the preparation. For example, allow washing carrots or rubbing soup through a sieve.

Option 11: Cream Cheese Soup with White Wine

For a white wine recipe, take a regular table wine - not sweet, but dry or semi-dry. Even a small drop of this alcohol will favorably emphasize the flavor of the cream cheese soup and make it more elegant.

Ingredients:

• 0.25 l of meat or chicken broth;
• 0.1 kg of processed cheese;
• 0.2 kg of any hard cheese;
• a glass of milk;
• a couple of tablespoons of white wine;
• a couple of tablespoons of butter;
• 2-3 heads of shallots;
• celery root head;
• salt, ground pepper.

How to cook

Peel and dice the shallots and celery with a knife. These foods will make your first course more satisfying.

Boil the broth in a saucepan. Add vegetables and white wine to it. Close the cover. Cook until the slices are soft.

Grate all the cheese or grind into a gruel in a blender. Add to soup. Also add butter, a bit of salt and ground pepper. Choose the latter yourself - a mixture or one kind.

After another quarter hour of boiling, add the preheated milk to the saucepan. Stir. Punch with a blender and rub through a sieve. Heat again on the stove, but do not boil.

When serving, the cream soup is decorated with chopped fresh herbs or a pinch of ground spices, slices of cheese or vegetable slices.

Instead of white wine, liqueur or cognac is successfully used. Bon Appetit!

Option 12: The original recipe for cream cheese soup

The classic cream cheese soup typically uses just four ingredients, not counting water and spices. Of course, it is permissible to add other products as well. But we'll talk about this in the next variations of the soup, to which today's collection is dedicated.

Ingredients:

• three medium potatoes;
• one carrot;
• medium onions;
• liter of water or broth;
• salt to taste;
• 200 grams of cheese (processed);
• ground pepper;
• parsley and croutons for serving.

Step-by-step recipe for cream cheese soup

Pour a liter of water or light meat (necessarily strained) broth into a saucepan. Put on medium heat.

While the base of the soup is warming up, peel the root vegetables: onions, carrots and potatoes. Wash everything.

Chop the potatoes into cubes. Rinse well from starch in several waters.

Cut the carrots into slices (up to 1 cm thick), and the onion into halves of rings.

As soon as the contents of the saucepan boil, add the prepared vegetables. Add salt. Pepper.

Cook for 17-19 minutes until ingredients are soft. Then carefully remove the first from the heat. Drain half of the liquid into a cup.

Grind boiled vegetables with an immersion blender. Using small amounts of broth from a cup, bring to the desired consistency.

Return the dish to the fire. Add processed cheese cut into pieces. Wait until it is completely dissolved.

Now interrupt the cream cheese soup again with a blender. Continue cooking for a couple of minutes. Serve immediately with croutons and parsley leaves (fresh, washed).

If you specially prepare broth for this soup, we recommend cutting the boiled meat after straining it into small cubes, which can be fried in butter or baked with spices in the oven. Serve separately with croutons.

Cream cheese soup can be complemented with hard cheese. This will only enrich the taste of the finished dish. You can also add any other ingredients, and replace the black rice with regular rice. Creamy Chicken Soup is a classic recipe, but you can also use other meats like turkey or rabbit. Then the dish will not turn out to be fat at all, and it can be consumed even by those who are on diets. Although this cooking option will not be harmful to the figure.

First, prepare the meat. Fillets need to be cleaned and removed from films, veins, possible blood clots and other unnecessary elements. You can cut the chicken into pieces right away, or you can boil the fillet completely and cut it ready-made.

Take a convenient saucepan in which you are going to cook the soup, pour in a sufficient amount of purified water, salt and put on fire. Dip the meat in there and cook for 25-27 minutes, from time to time removing the foam that forms on the surface of the water.

Then the meat must be removed from the broth so that it is not overcooked. Now it's the turn of the vegetables - peel the potatoes, rinse them under cold water. Cut into small random cubes and send to chicken broth.

Onions and carrots also need to be peeled well, and then cut into strips and dipped in broth. Mix vegetables well and cook in broth for 7 minutes. After this time, add the chopped meat to the vegetables.

Now add rice to the soup and cook for another three minutes. You need to grate the processed cheese on a grater. In order to facilitate this process, you can pre-freeze it. You can also use soft melted cheese in the trays. It dissolves even easier and faster in soup.

We take fresh herbs and chop it with a knife. Use whatever greens you like, but parsley works best with this soup.

Now add the cheese with herbs to the soup and stir until the cheese melts. Season the soup with salt and black pepper to taste. You can use other spices if you wish.

The soup is almost ready! You just need to wait until it cools well, and only then serve it to the table, after interrupting it in a blender. Bon Appetit.

It's so easy to make a wonderful soup that will delight all loved ones and help to feed your family deliciously. There are some tips that can help you with your cooking:

• This chicken and cream cheese soup can be made even faster by boiling the chicken fillet in advance.
• Before serving, this soup must be left to infuse, then the taste will be more delicate and rich.
• You can make a deliciously savory soup with smoked processed cheese. He will add an incomparable, subtle note of smokiness to the soup.
• To make a diet cheese soup, do not use smoked cheese, and do not fry carrots and onions.
• When preparing black rice soup, keep in mind that the broth will turn burgundy due to the pigments in the rice.
• Such rice must be boiled beforehand and added with cheese at the very end of cooking. Then the cheese soup will not have a milky, but a purple hue.
• This soup can be supplemented with grated boiled egg yolks. This will not only serve as a decoration for a portion of the dish, but also add nutritional value to the dish.
• You can also decorate the soup with rye croutons, which you can not only buy, but also cook yourself with spices.
• You can use a whisk to make the cheese dissolve in the soup. This device will help to turn cheese and broth into a homogeneous mass.
• Some people add such an unusual ingredient as cinnamon to this soup.
• You can add garlic and tomatoes cut into small pieces to the soup.
• For an even more delicate flavor, you can add a little milk or cream to the soup.
• The main thing is to remove the foam from the broth in time, if you do not do this, then it will spread throughout the liquid. If you did not manage to remove the foam in time, then add a glass of cold water to the broth - it will float to the surface.
• If the chicken is older, the broth will take longer to cook.
• To prepare this dish, cheese curds are used with different flavors and additives, they also add a special taste to the soup.
• The basis of the soup is chicken broth. It can be prepared not only from meat, but also from bones. Before cooking, they need to be separated from the meat and cooked separately, and then put the meat in the broth from the bones. This broth will be more rich and nutritious.
• It is imperative to remove foam and fat from the surface of the soup several times - this is the correct technology for making chicken soup.
• There are even interesting options on how to make a cheese soup with beer. This will delight lovers of the foamy drink, as it gives the soup a pleasant bitterness. Alcohol evaporates during cooking, leaving only a pleasant hoppy taste. Only in this case you need to use exclusively light beer.

Cream cheese soup is a nutritious and delicious first course. The basis of this soup is cheese. Cheese is used in a variety of varieties: processed, hard, soft. Seafood, poultry, meat, fish, mushrooms, vegetables are added to cheese soups.

In order for the soup to have a pronounced cheese taste, it is recommended to take cheese at the rate of 100 g of product per 1 liter. soup.

Cheese soups are opaque. And in order to give the soup a beautiful appearance, it is not necessary to grind all the products. Some of the ingredients are set aside to garnish the soup at the end of cooking. Also, as a decoration, all kinds of greenery look spectacular.

The cheese is usually placed at the very end. This is due to the fact that during prolonged cooking the cheese loses its pronounced taste and delicate texture. Therefore, first we bring all the other ingredients to readiness, and then add the cheese.

Cream cheese soup is usually served with croutons or croutons. You can make them yourself, or you can buy ready-made ones. In any case, no matter what method of preparing and serving the soup you choose, it will definitely turn out delicious and nutritious.

Cheese cream soup "bon appetite"

The most delicate taste of the soup will please everyone. At the base is Parmesan cheese, which has a great taste and delicate aroma.

Ingredients:

• parmesan-150 g.
• processed cheese-300g.
• cream 10% -250 ml.
• potatoes -2 pcs.
• water -400 ml.

Preparation:

We cut the potatoes and send them to boil. Cut the cheese into small cubes.

Add some of the cheese to the boiled potatoes, do not drain the water. Grind with a blender.

Heat the cream separately. Then add them to the soup. We send the rest of the cheese to the soup, grind it with a blender.

Pepper to taste. Decorate with herbs. Serve immediately, with croutons.

Cheese cream soup "Greetings from France"

This soup has a rich flavor because cooked in chicken broth. It warms you up and gives you a feeling of fullness.

Ingredients:

• chicken broth - 250 ml.
• cream 20% - 125 ml.
• potatoes - 2 pcs.
• onion - 1 pc.
• Gouda or Edam cheese - 100 g.
• pepper
• crackers

Preparation:

Chop the onion and potatoes. Cook in broth over low heat until tender. Salt and pepper.

Then we take out the vegetables from the broth and grind with a blender. We send the resulting puree back to the broth and bring to a boil.

Add the cream to the soup and cook.

To prevent the cream from curdling, heat it up before pouring it into boiling water.

Grate the cheese. Add to boiling soup. Stir constantly until ready. The soup is ready when all the cheese is melted. Serve soup with donut, sprinkle with croutons on top and decorate with herbs.

Cream cheese soup with champignons

Mushrooms are a frequent guest in cheese soups. These products complement each other perfectly. And the aroma of the soup will quickly gather everyone at the table.

Ingredients:

• cheese-200 g.
• potatoes -3 pcs.
• champignons -100 g.
• oyster mushrooms-100 g.
• onion - 1 pc.
• garlic -6 cloves
• pine nuts -30 g.
• cream 22% - 200 ml.
• vegetable oil
• water - 100 ml.

Preparation:

To begin with, randomly chop all the products, except for the garlic. Cut the garlic into thin slices.

We take two saucepans. Pour oil into them. Put potatoes and onions in one of them and lightly fry.

Then we fill everything with cream and water. Stir and let it boil. In the second saucepan, fry the garlic until golden brown.

Then we put it on a napkin so that the excess oil glass. Add mushrooms to the soup. Cook until tender.

Add cheese. Grind well and add spices to taste. Decorate the soup with nuts, herbs and garlic.

Cream cheese soup with broccoli

This soup is quick, easy, and has many cooking options. It all depends on your taste.

Ingredients:

• slab oil - 4 tbsp.
• broccoli - 400 g.
• onion - 1 pc.
• carrots - 1 pc.
• flour - 3 tablespoons
• broth - 4 tbsp.
• milk - 1 tbsp.
• cheese - 1 tbsp.
• spices to taste

Preparation:

First, grate the carrots and chop the onion. Melt the butter in a saucepan.

Add the onions, carrots, peppers and fry for about 5 minutes, until the onions are translucent.

Then pour flour here and cook, with constant stirring for a minute.

At the next stage, pour in the broth and bring to a boil. After that, reduce the heat and add the broccoli inflorescences.

So we cook for about 5 minutes.

The final stage is pouring milk and pouring cheese. Stir and wait until the cheese melts.

The soup is ready! Decorate as you see fit.

Cheese cream soup "As easy as shelling pears"

The name speaks for itself. Minimum ingredients. Minimum costs. But a lot of free time!

Ingredients:

• potatoes - 600 g.
• processed cheese - 200 g.
• cream

Preparation:

We clean and cut the potatoes. We send it to boil, salt. Then the potato broth must be drained into a separate bowl.

Grind the potatoes. Cut the cheese and combine with mashed potatoes. Add the broth and interrupt with a blender until creamy.

Then we put on the stove and bring to a boil, but do not boil! Serve with croutons.

Cheese cream soup "Delicacy"

Easy to prepare and quick to eat. The thick rich taste of the soup is able to warm you even in the most inclement weather. And a special touch will be given by the taste of red caviar.

Ingredients:

• water - 100 g.
• processed cheese - 100 g.
• cream 30% - 100 g.
• butter sl.-2 tbsp.
• flour - 2 tablespoons
• red caviar - 2 tbsp
• greens for decoration.
• croutons to taste

Preparation:

Melt the butter and mix with flour until smooth.

Pour water into the pan, as soon as it heats up, pour the cheese. Bring to a boil, stirring constantly.

In the next step, add the cream and bring to a boil. Beat very thoroughly. You should get a thick mass.

We introduce gradually the oil-flour mixture. Beat so that there are no lumps. The cream soup is ready.

Before serving, put red caviar in the center and decorate with herbs.

Chef's Cream Soup

This soup uses expensive types of cheese. As well as wine. Delicious creamy soup.

Ingredients:

• broth - 150 g
• processed cheese - 100 g.
• Camembert cheese - 35 g.
• Dorblu cheese - 30 g.
• cream - 75 ml.
• potatoes -1 pc.
• wine-30 ml.
• butter
• salt.

Preparation:

We put the broth on the stove. In the meantime, cut the potatoes boiled in their skins into cubes.

And add to the pot with broth. Cut the cheeses into cubes. We leave a small piece of Dorblu cheese for decoration.

And we send all the cheeses to the pan. Once the cheese has melted, remove the pan from the stove. Add cream, wine.

Using a blender, carefully interrupt the contents of the pan. Pour the prepared soup into a plate.

Crumble the remaining piece of cheese and decorate the finished dish. Bon Appetit!

Cream cheese soup with seafood

The rich taste of seafood combined with cheese will make an indelible impression. There will be no one indifferent for sure.

Ingredients:

• seafood cocktail - 500 g.
• processed cheese 45% - 250 g.
• green peas - 150 g.
• potatoes - 3 pcs.
• carrots - 1 pc.
• celery stalks-2 pcs.
• onion - 1 pc.
• vegetable oil - 2 tbsp.
• greens
• salt.

Preparation:

We prepare products. Rub the carrots on a coarse grater, cut the onion into cubes, finely chop the celery.

Fry in a pan until soft. Pour 2 liters into a saucepan. water, add grated cheese and cook until completely dissolved.

Add potatoes and cook for 5 minutes, then add vegetables and cook for a while.

Pour in seafood and peas. Cook for another 5 minutes. Add greens. The dish can be served on the table!

Creamy cheese soup with zucchini

This recipe is perfect for the holidays. Dorblu wine and cheese set the right tone. And the appearance whet the appetite.

Ingredients:

• zucchini - 100 g.
• dry white wine-20 g.
• onion - 1 pc.
• oregano-1g.
• boiled water - 200 ml.
• coconut milk - 10 g
• slate oil - 100 g.
• Dorblu cheese-40 g.
• pepper

Preparation:

Cut the zucchini and onion into half rings and fry. Pour wine here, add oregano, salt, pepper.

Fill with boiled water. Then add cheese and butter. As the cheese melts, remove from the heat.

And blend with a blender until creamy. Serve and sprinkle with cheese, drizzle with coconut oil.

Cream cheese soup with tomatoes

The colorful salad immediately attracts attention. Its taste and aroma fills the entire space around. Having prepared it, the hostess will definitely receive many compliments from guests and households.

Ingredients:

• broth or water -1 l.
• slab oil-25 gr.
• cheese - 150 g.
• tomato - 4 pcs.
• yolk - 2 pcs.
• grated nutmeg
• basil
• pepper.

Preparation:

Peel the tomatoes off.

We make a cross-shaped incision on the tomato, put it in boiling water.

This way the peel will easily come off the tomato.

Then we cut them and take out the seeds. Then you need to bring the broth to a boil, salt, add nutmeg.

Then you need to pour the tomato slices. After boiling, cook for another 5 minutes.

At this time, grate the cheese and put it in a bowl. Add softened butter, yolks to this and mix everything.

We remove the pan from the heat. Pour the cheese mixture in small portions and mix thoroughly.

Pour into plates, decorate to taste.

Cream cheese soup with smoked sausages

All cheese soups are quite dense and high in calories. This soup is no exception. But those who are not afraid of calories should definitely try it.

Ingredients:

• garlic - 3 cloves
• onion - 2 pcs.
• carrots - 1 pc.
• potatoes-3 pcs.
• water-1.2 l.
• processed cheese - 2 pcs.
• smoked sausages - 150 g.
• greens

Preparation:

First you need to cut all the products. Fry garlic, onions, carrots. Then add the sausages, then the potatoes.

Fry for 10 minutes. Fill with salted water and cook until the potatoes are tender. Grate the curds and add to the soup.

Cook until completely dissolved. Then add greens, croutons and serve.

Cream cheese soup with beans

Easy to prepare and nutritious dish. This soup is rich in vitamins. And with all this, very tasty.

Ingredients:

• beans - 400 g.
• cheese - 150 g.
• celery-2 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• garlic - 2 cloves
• wine - 300ml.

Preparation:

Finely chop all vegetables and fry. Pour in wine and simmer for 10 minutes. Add cheese to boiling water.

After the cheese has melted, pour the vegetables. Cook for 30 minutes. We wash the beans, add to the soup.

Cook until tender. Let it brew and serve.

Creamy Cheese Soup with Sweet Pepper

Bell peppers are a frequent guest in various dishes. We suggest you try adding it to cheese soup. And new horizons in culinary will open before you.

Ingredients:

• cheese - 200 g
• milk - 200 ml.
• sweet pepper -2 pcs.
• carrots - 1 pc.
• 1 onion
• butter sl. -1 tbsp.
• condiments

Preparation:

Sprinkle the peppers with vegetable oil and put them in the oven at 185 C for 15 minutes.

To prevent the peppers from bursting from the heat, pierce them with a fork in several places.

Then remove the peel and puree the peppers. Fry onions and carrots on the slab. oil.

Add water and wait for it to boil. Melt the cheese in milk. And we put all the products together. Serve and serve.

Cream cheese soup

Standard cooking recipe. The simplest products. To diversify your usual meal, prepare this cheese soup. You will be satisfied!

Ingredients:

• processed cheese - 90 g.
• onion - 1 pc.
• 1 carrot
• potatoes-2 pcs.
• cream 12% - 120 ml.
• slate oil - 30 g.
• vegetable oil - 30 g.
• greens

Preparation:

Cut the onion and carrots into small cubes. Fry in vegetable oil.

At this time, we cut the potatoes and add them to the sautéed vegetables. Fill everything with water and cook for 20 minutes.

At the next stage, pour in the cream, add the butter. Mix everything and cook for 10 minutes.

Now it's the turn of the cheese and spices. Then we interrupt everything with a blender. We decorate the soup and serve.

Cream cheese soup with chicken

Hot first courses should be present in the daily diet. They can be absolutely varied.

Cream cheese soup with chicken as a daily meal option.

Ingredients:

• chicken fillet-350 g.
• carrots - 150 g.
• potatoes-450 g.
• processed cheese - 400 g.
• onion - 1 pc.
• condiments

Preparation:

Cut the boiled chicken fillet into cubes. Cut the potatoes into cubes and cook for 6 minutes.

Add spices to taste. We interrupt the soup with a blender to make a creamy mass. Add greens before serving.

Soups are good not only as a first meal. In different countries, people of different nations prepare soups from a wide variety of products and eat them with pleasure at different times of the day. A special group of dishes is cheese soups, it is believed that the general idea and practice of their preparation was formed and developed in European countries (namely, France, Switzerland, the Netherlands and Belgium), in those areas where cheese making is traditionally developed historically.

How to make cream cheese soup?

Basic principles

• Already by the name, it is obvious that the main ingredient for cheese soups is cheeses, which means that the rest of the products must be selected so that they do not interrupt the cheese taste of the dish, but only modify and harmoniously complement it. Therefore, we try to choose products with relatively neutral, non-aggressive flavors.
• It is also clear that cream cheese soup or puree soup should have a characteristic consistency, that is, be thick enough.

Simple and Hearty Cheese Soup with Cream and Potatoes - Recipe

Ingredients:

• hard cheese (Dutch, for example) - about 300 g;
• natural liquid milk cream - thick 250 ml;
• boiled potatoes - 3 pcs.;
• olive oil Extra Virgin - 2 tbsp. spoons;
• garlic - 1 clove;
• greens (young onions, parsley, basil, cilantro, rosemary, dill are not used);
• grated nutmeg - 1 pinch;
• ground black pepper - to taste;
• optional.

Preparation

Cook peeled potatoes in a little water, make mashed potatoes from them and dilute them with broth to the consistency of liquid sour cream.

In a separate saucepan over the lowest heat, bring the cream almost to a boil and add grated cheese to them. We melt the cheese in the cream with continuous stirring for about 8 minutes, after which we combine the cheese and butter cream with the potato mass. The consistency can be adjusted by adding potato broth. Season with spices and olive oil, pour into soup cups, sprinkle with chopped herbs and garlic. We will serve the croutons separately, each will put in the soup in the desired amount. Nice dish for breakfast or lunch.

In the afternoon, "fast" carbohydrates are undesirable (including dishes with potatoes), which means that we select vegetables with a high content of vegetable fibers for making cream cheese soup.

Creamy Cheese Soup with Salmon and Cream - Afternoon Recipe

Ingredients:

• hard cheese - 250 g;
• milk cream - 200 ml;
• fillet of any salmon fish, you can belly (pink salmon, trout, salmon, etc.) - 200 g;
• broccoli or 200 g;
• onion - 1 pc .;
• sweet red pepper - 1 pc.;
• bay leaf - 3 pcs.;
• ground black pepper, grated nutmeg - pinch at a time;
• garlic - 2 cloves;
• greens.

Preparation

Cut the sweet pepper into small squares, break the broccoli into small cocks. Place the vegetables in a small saucepan along with the whole peeled onion and bay leaf, add 250 ml of water and boil for 5 minutes after boiling. Discard the onion and bay leaf. Remove broccoli and pepper pieces with a slotted spoon, cool slightly and puree with a blender.

In the broth left in the saucepan after cooking vegetables, put the fish, cut into small pieces, add grated cheese, pour in the cream. Boil after boiling for 3-8 minutes. Return the pureed vegetables to the soup. Pour into soup cups, season with ground spices, sprinkle with chopped herbs and garlic.

You can also include 200 grams of zucchini or pumpkin in this soup, boil these ingredients along with the rest of the vegetables and puree. You can also include young green beans cooked separately (no need to purée).

Serve rye bread to this soup.