If you want to add some charm to your everyday first course, make cream cheese soup. Believe me, it turns out very tasty and unusual. And it's very easy to prepare.

Ingredients:

for 3-4 liters of water

Meat for broth (chicken, pork or beef bone set) - 700-800 grams

Processed cheese -3 pieces

Potatoes - 4 pieces of medium size

Carrots - 1 piece of medium size

Onion - 1-2 heads

Oil (butter + vegetable) - for frying

Spices: salt, ground black pepper, paprika, herbs (fresh or dried).

How to make Cream Cheese Soup

1. Boil the meat for the broth in salted water.

2. Strain the broth for cheese soup. We put on fire.

3. Peel the potatoes, cut into cubes. Add to boiled broth. Bring to a boil, reduce heat to low.

4. Processed cheese or cheese in a jar, you need to dissolve in 1 liter of hot broth. Processed cheeses, designed specifically for making cheese soup (the inscription on the package), dissolve easily. It is enough to crush them with a fork. Ordinary processed cheese you can pre-grate on a fine grater.

5. We clean the onions and carrots. We grind. We pass, that is, fry in oil (butter + vegetable) until the vegetables become soft and a slight “blush” appears. You do not need to fry vegetables, since they must give all their juice to the cheese soup. Add to soup.

Cream cheese soup recipes

What could be better than this tasty and hearty soup filled with aromas? Especially if it is prepared with love, and it’s even better if it consists of simple ingredients. Each housewife will pamper her family with pleasure and cook soup with melted cheese, because this is something new, and can compete with the usual mother's or grandmother's first courses. We will not rant for a long time and will offer the hostess several recipes, the main and most delicious recipes first course from processed cheese and complementary, affordable, everyday products.

Soup with melted cheese and chicken

Let's say right away that their croutons are ideal for this dish. white bread, toast. Let's start cooking cream cheese soup with the preparation of products.

• Melted cheese - 200 grams.
• Chicken fillet - 400 grams.
• Chicken drumsticks - 2 pieces.
• Carrot - 1 piece, large.
• Dill greens - half a bunch.
• Basil greens - half a bunch.
• Butter - 3 large spoons.
• Onion - 1 piece, large.
• Potato - 3 pieces.
• Oregano, coriander, rosemary, white and black pepper, salt.

Let's make a broth chicken drumstick- boil for about an hour, with the addition of pepper, salt and bay leaf. In the meantime, we will clean the vegetables, cut them. Onions - in small cubes, carrots - in thin circles, potatoes - in small squares, about 2 by 2 centimeters. Wash the chicken well under running water, cut into small cubes.

We put a ladle on the fire, it is very convenient to pass through in such an object that everyone has in the kitchen. Warm up in it butter, throw the seasonings, fry them a little, and when the rich smell of seasonings comes out, on medium heat it will fry, pass the onion. After a few minutes, add the carrots - dressing in our cream cheese soup is almost ready.

We throw potatoes, chicken, chopped dill into the broth, and after half an hour - dressing from onions and carrots. Cheeses, 30 minutes before the soup is ready, grate, dip into the broth, stirring constantly so that they dissolve well. Cover with a lid, make a small fire, salt, add spices. When the chicken is ready, the curds are dissolved, our cream cheese soup is ready. When serving, chop the basil and sprinkle on top of the dish.

Soup with melted cheese and mushrooms

• Melted cheese - 250 grams. You can take any, but it is here that "Amber" is used, it is more liquid and can be melted well.
• Mushrooms - champignons - 400-500 grams.
• Garlic - 5 teeth (head, in general).
• Bulb - 1 piece, large.
• Olive oil or butter - 3 tablespoons. Do not take sunflower, it gives a characteristic flavor of seeds and our soup with melted cheese and mushrooms will no longer be so light and fragrant.
• Carrots - 1 piece.
• Greens - a few sprigs of parsley, for serving (already in plates).
• Seasonings and spices - salt, a mixture of peppers, you can add thyme and dried spring greens.

Put the water on the fire, we need a broth, but you can also boil it on water, in cubes, make vegetable or chicken broth, in general, it should be light. And you can add a little salt to the water, a mixture of peppers "peas", Bay leaf and that's it. As you please.

In the meantime, clean and wash the mushrooms and vegetables. We chop the onion into cubes, pass the carrots through a grater, cut the mushrooms not very finely, as they decrease during the cooking process, and the soup we prepared with melted cheese and mushrooms should be saturated with the taste of champignons. We also clean the potatoes and dip them into the broth when it is ready (after 30 minutes, approximately).

We heat the butter, pass the garlic through the press and fry it a little, add the onions, carrots, saute for 20 minutes. Add mushrooms to the mixture and simmer the mixture over low heat until cooked. Dip in the broth to the potatoes, hold under the lid for 15 minutes, then add the cheese, stir and put the seasonings. The cheese is melted, vegetables, mushrooms are ready, enough salt and spices - so the soup with melted cheese and mushrooms is completely ready. The dish should be infused, it should be at least half an hour, or better, let it cool in a saucepan until sufficient temperature in order to feed on them.

Soup with melted cheese and sausage

If the refrigerator has processed cheese and sausage, there are several onions, and you have got good seasonings, you can start cooking a wonderful first course, such as soup with melted cheese and sausage.

• Bulb - 2 pieces, medium size.
• Processed cheese, soft - 300 grams.
• Sausage (which is, use this, but if you go specifically for sausage for this soup, take raw smoked) - 300 grams.
• Sunflower oil - for frying.
• Potatoes - 2 pieces, medium size.
• Seasonings and salt.

First of all, we put a pan and make a broth from a cube, chicken, bay leaf, pepper and salt. Peel the onion, cut into thin quarters, peel the potatoes too and cut into small cubes. Sausage - thin bars.

We throw the potatoes to boil after 20 minutes, after we put the broth on the soup with melted cheese. And we will fry the onion and sausage separately in oil until golden brown. When the dressing is ready, add it to the soup, salt and throw in your favorite seasonings, you can advise dried onion and dill, French herbs, they are with garlic, very tasty. Stir and cover with a lid for 10 minutes. Now add the cheese, mix well until it dissolves. Cook for about 20 minutes, you can sweat over low heat for half an hour. When serving, you can chop finely greens, your favorite.

Soup with melted cheese in a slow cooker

A slow cooker is a convenient thing that allows you to relax a little and not stand at the stove for days, preparing everyone's favorite sweets. There are many recipes for her, in particular, a delicious soup with melted cheese comes out well. We will need:

• Potatoes - 2 pieces.
• Carrots - 1 piece.
• Onions - 2 pieces.
• Sausage (best suited good smoked sausage, dry and spicy) - 300 grams.
• Processed cheese - 4 pieces.
• Dill greens - half a bunch.
• Salt and spices pepper.

All ingredients need to be finely diced: sausage, onion, potatoes and carrots. And the greens - chop finely, finely. Pass the cheese through a meat grinder, or you can grate it on coarse grater. All products for cream cheese soup are ready. We put onions, carrots, greens and sausage in a slow cooker, in general, everything except processed cheese. It is necessary to pour water or broth, add spices and seasonings to taste. Cook: mode - "soup", time - 50 minutes.

After half an hour, dip the cheese into the dish, stir, leave for the remaining time. And then you still need to wait until the soup is infused, about half an hour (for sure - set the “heating” mode for 15-20 minutes).

Cheese cream soup

Let's prepare a simple, but interesting, as an alternative to other first courses, cream cheese soup, namely cream cheese soup with vegetables. A minimum of calories, an explosion of taste, a pleasant texture and a great aroma.

• Carrot - 1 piece.
• Cauliflower - 1 small head.
• Zucchini - half a piece.
• Onions - 2 pieces.
• Potatoes - 3 pieces, not large.
• Processed cheese - 300 grams of soft processed cheese.
• Basil greens - half a bunch.
• Butter - 4 tablespoons.
• Spices, salt and seasonings.

It is necessary to prepare the vegetables, we will cut everything very finely so that it is easier to turn the soup with melted cheese into a smooth puree. And so, we will saute the onion in warmed butter, after 5 minutes add carrots and finely chopped potatoes. When the vegetables are already soft, add the chopped cauliflower and zucchini. Cover with a lid, add a little water, simmer over low heat for about 25 minutes. You need to try the vegetables for readiness with a knife, when they are almost cooked, turn the mass into a puree with a blender.

We put vegetable puree on a small fire, and in the meantime, melt the melted cheese in a water bath, add it to the vegetables, mix well, you can add a few tablespoons of water to dissolve the cheese. Cook the soup with melted cheese for another 15 minutes, then use the blender again and make a creamy soup. Serve with greens, finely chopped.

Soup with melted cheese and meatballs

Satisfying, good and very tasty dish- soup with melted cheese and meatballs. This is a great idea for lunch, the soup is good for children, very tasty, so they gobble it up on both cheeks. Let's prepare good ingredients, processed cheeses are needed soft, it is better to take "Amber" or something like that. And meatballs are best made from ground turkey or chicken.

• Processed cheese, soft - 350 grams.
• Potato - 2 pieces.
• Pepper red, Bulgarian, sweet and juicy - 1 piece, take a large one.
• White onion, sweet - 1 piece, large - in soup, 1 piece (you can take onion) 0 for meatballs.
• Dill greens - half a bunch.
• Butter - 4 tablespoons.
• Chicken fillet - 500 grams.
• Black pepper, salt, oregano, dried dill, dried garlic, coriander.

First of all, we make meatballs. You need to pass the meat through a meat grinder or blender, you need to do the same with onions (1 onion). Add ground onion, black pepper, dried garlic, oregano and dill to the minced meat - chop finely. Mix everything and form small round balls. With such meat balls our cream cheese soup will be very satisfying, both for kids and for an adult, hungry man who came to his cozy home for half an hour for lunch.

And so, now into strips, small, cut potatoes and bell pepper. White sweet onion cut into small cubes. In a saucepan, we pass the onion over low heat and butter, add all the seasonings and spices. Pour water into the onion, add potatoes, salt, mix and cook for 15 minutes, add meatballs, cook for another 20 minutes.

Next, we throw the bell pepper, mix, put the melted soft cheese, preheat it fashionably, or leave it on the table for an hour or two so that it is room temperature. Stir and wait for the cheese to dissolve. The soup needs to be infused for about an hour, but do not let it boil too much, so that when it cools down, it does not become covered with a skin, such as on boiled milk.

When serving, you can sprinkle with parmesan, herbs, cook white croutons, throw in soup. Some people like cheese soup seasoned with sour cream. In general, you can eat it as you like, the main thing is to cook it with love.

Cheese soup cooked with poultry, pork, beef, mushrooms, bacon, sausage or just vegetables. Use processed cheese, soft processed cheese or hard cheeses. For color and taste, it is supplemented with fried potatoes onions with carrots fresh herbs and fragrant spices.

Cheese soup with chicken and melted cheese is very tender, tasty and quick to prepare. Any parts of the carcass are suitable for cooking, but the broth becomes especially rich from the legs or thighs. The finished dish acquires a rich cheese flavor and looks beautiful.

Cheese soup: step by step recipe with melted cheese and chicken

Ingredients for 4 servings:

• Chicken legs (large) - 2 pcs.;
• Processed cheese - 2 pcs.;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Carrots - 0.5 pcs.;
• Dill - 2 sprigs;
• Bay leaf - 1 pc.;
• Vegetable oil - 3 tbsp. l.;
• Ground pepper;
• Salt.

Cooking time for chicken cheese soup - 40 minutes.

How to make Chicken Cheese Soup

1. We wash the legs and send them to boiling water (about 2 liters), add salt, bay leaf and cook for 15 minutes over medium heat. Periodically remove the resulting foam.

2. Peel the potatoes and cut into small cubes. So it will cook faster.

3. Finely chop the onion, rub the carrots coarsely.

4. We send the prepared potatoes to the broth with legs and cook while frying the vegetables.

5. Put the chopped onion into the oil in the pan and fry for 3-4 minutes, stirring until it becomes soft.

6. We send coarsely grated carrots, cover and fry, stirring, 3-4 minutes.

7. Remove the finished legs from the broth and cool. Remove the packaging from the processed cheeses, chop with your fingers or cut into cubes with a knife.

8. We send fried vegetables to the broth with potatoes, cook for 2-3 minutes.

9. We clean the chicken meat from the bones and cut it.

10. Put the prepared chicken pieces into the soup.

11. Add chopped cheese, ground pepper, mix. Heat for 4-5 minutes, stirring, until the pieces are melted.

12. We send the chopped dill, bring to a boil, taste for salt and the cream cheese soup is ready.

13. Pour the delicious chicken soup into bowls and serve immediately.

Bon appetit!

Soup tips:

• The first dish will cook faster if you use fillet chicken breast. We cut the fillet into cups, lay it together with chopped potatoes and continue according to the recipe.
• If you use soft cheese, it will melt faster in the broth.
• Onions can be replaced with leeks and fried with carrots.
• To diversify the dish, add it with mushrooms. Mushrooms are well suited, but forest mushrooms will add a special aroma and taste ( White mushroom, chanterelles, mushrooms, mushrooms). We put forest ones together with potatoes, champignons 10 minutes before cooking.
• Rice or millet groats will become great addition for soup. Add washed cereals (2-3 tablespoons) along with fried vegetables.
• You can season the broth with any spices, fresh and dried herbs to taste. Ground cumin, coriander, a mixture of Italian herbs, a mixture of peppers and suneli hops. Dill can be replaced with parsley and green onions.
• The creamy taste of the dish will become brighter if the vegetables are fried in butter.

Ingredients:

• Chicken meat (thigh) - 2 pcs.
• Processed cheese - 2 pcs.
• Medium potatoes - 2 pcs.
• Small carrots and onions - 1 pc.
• Spices and herbs
• Oil for frying

Fortunately, the days when processed cheeses were bought only by a certain contingent for snacks are gone. From such, at first glance, an unremarkable product, you can cook real masterpiece cooking.

We offer three of the most common recipes for processed cheese soups. In order to cook these soups, you will not need much time and large financial costs, but the taste of cheese soups will turn out to be simply incomparable. Let's not waste time. Put on your aprons and let's get started.

Soup step by step

1. As in cooking regular soup First, cook the broth. When the meat boils, you can add sprigs of your favorite greens, and when the meat is cooked, pull it out.
2. We make the frying according to the classic recipe - finely chop the vegetables and fry in vegetable oil.
3. Cut potatoes into strips or cubes.
4. If you don't like bones in your soup, remove the cooked meat and separate from the bone.
5. Send the pulp back to the broth, followed by the potatoes and roast.
6. 10 minutes to the soup can not be approached. In the meantime, grate the cheese or chop it very finely (so it melts faster).
7. Send the prepared cheese to the pan, salt, add spices to taste.
8. Further as desired. Put the greens immediately into the pan and boil so that the processed cheese soup does not turn sour, or put in portions in bowls.

If you are afraid that you will not be able to mix the cheese well while laying it in the soup, use a little advice. Put it in a separate bowl and pour boiling water over it. In a small bowl, it will be more convenient to stir the cheese to a homogeneous consistency. And then, as per the recipe, pour the cheese mass into the broth instead of the grated curds.

The next cream cheese soup will be with mushrooms.

• Fresh mushrooms (at your discretion) - 350 gr. dried - 50 gr.
• Potatoes - 2 pcs.
• melted cheese ( cheese mass) - 2 pcs. (200 gr.)
• Carrot
• Greens, spices

Cooking steps:

1. For this soup we will use mushroom broth. If you bought fresh mushrooms wash them well and clean them. Cut into pieces and put to boil for 40 minutes. dried mushrooms pre-soak and rinse with special care so that later the sand in the soup does not squeak on your teeth.
2. We proceed with vegetables in the same way as in the previous recipe. We cut the potatoes, and from onions and carrots we make frying, into which, if desired, you can add special spices for soup with mushrooms.
3. But during the time that we cooked the vegetables, the mushrooms were almost cooked. We send the potatoes and frying to the broth and let them cook a little together.
4. Already by known technology throwing cheese.
5. Add salt, cut greens. The soup is ready, you can call everyone to the table.

This recipe can be slightly modified. Make the main broth on meat, and fry the mushrooms with carrots and onions. Butter is better to take butter, so frying will be more fragrant.

Cheese soup with rice and croutons

• Rice - 100 gr.
• Carrots and onions of medium size - 1 pc.
• Potatoes - 2-3 pcs.
• Processed cheese - 200 gr.
• Bulgarian pepper - 1 pc.
• Salt, spices, herbs.

Cheese soups can (or maybe even need to) be prepared in the form of mashed soups. For some reason, they turn out much tastier and even look more beautiful in the photo.

1. Crackers for this recipe it is better to cook in advance so that you do not get distracted by them later, as you will need to make sure that they do not burn. Cut the bread (white or black does not matter) and dry it in the oven at the lowest temperature.
2. Make a roast. When the onion becomes transparent, you can add a pinch of your favorite spices.
3. Boil water. Well-washed rice and frying are sent to boil.
4. After 3-4 minutes, after the rice boils, throw in the potatoes.
5. Prepare the cheese. If it is processed cheese - cut into pieces. curd mass you can just put a teaspoon, it quickly boils soft.
6. If the rice is almost cooked, we throw cheese, herbs and check for salt.
7. When all the ingredients are cooked, you can turn regular dish into extravagant cream soup.

If possible, buy for processed cheese soup domestic chicken. The broth from it turns out to be much tastier and more aromatic, although the calorie content of 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 along with the meat. When the meat is ready, take them out of the broth.

The colder it is outside the window, the more you want something hot to warm you up. And it's best if it's rich broth. Usually in this case, it is recommended to eat some light chicken soup. It will be even more appetizing if you add a little cheese during cooking. Just one ingredient, and the first dish turns out to be more satisfying and fragrant. Perhaps that is why the recipe for processed cheese soup is so popular. To check this for sure, it is better to cook it yourself.

Cheese soup with chicken and mushrooms

The combination of chicken, mushrooms and cheese in one dish has long been a classic in cooking. Therefore, there is no doubt that the cream cheese soup with champignons and chicken will turn out delicious. It harmoniously combines all 3 of these products, while none of them dominates the other. Definitely, this recipe will become one of the most beloved, and cheese soup will be a frequent guest on the dinner table.

To prepare it you will need:

• 250-300 grams of chicken fillet;
• 300-350 grams of champignons or other mushrooms to taste;
• 150 grams of rice;
• 400 grams of processed cheese;
• 400 grams of potatoes;
• carrot;
• onion;
• salt;
• pepper;
• greenery.

The number of products is calculated on a four-liter pan. This is enough to feed 8-10 people. So how do you make cream cheese soup?

Step by step cooking recipe

1. Put the chicken fillet in a saucepan and pour 3 liters of water. Add salt, ground pepper to taste and put on fire. Bring the soup to a boil (remove the foam periodically), reduce the gas and cook until tender. It will take about 20 minutes. Remove from broth.
2. Coarsely chop the mushrooms and put in the broth, bring to a boil again and cook until tender. Mushrooms need about 15-20 minutes. Forest mushrooms will take a little longer to prepare. If required, strain the broth.
3. Rinse the rice well and add to the boiling broth. Cook for 10 more minutes. Although this soup will turn out delicious without it.
4. Now you can prepare the vegetables. They need to be washed and cleaned well. Cut the onion into cubes, grate the carrots fine grater, cut potatoes into cubes. The cooled fillet is also cut into small pieces.
5. In turn, add the onions to the broth, then the carrots, potatoes and chicken fillet. Let the soup come to a boil every time. Now cook until the potatoes are ready.
6. At the end add melted cheese. It is advisable to use the one that is sold in trays, as it dissolves more easily. Mix everything well and just bring to a boil.

Garnish with chopped herbs before serving. Everything, you can try the cream cheese soup. The recipe is surprisingly simple, but you can’t tell by the aroma and taste.

Potato soup with cheese

It would seem that what could be special about potato soup. However, this cream cheese soup recipe will make you think otherwise. With gentle creamy taste And delicate aroma baked potatoes, he will not leave anyone indifferent. In addition, puree soup is suitable for feeding children from 2 years old. Another reason to cook it.

To prepare it, you need the following products:

• a liter of chicken or vegetable broth;
• 500-700 grams of potatoes;
• leek stalk;
• 100 grams of carrots;
• 80-100 grams of processed cheese;
• 30 grams of butter;
• a pinch of white pepper;
• salt.

How to cook?

1. Turn on the oven and preheat it to 200 degrees. Prepare a refractory mold by greasing it well with butter. Do not replace it with vegetable, as this will spoil the taste of the whole dish.
2. Dice onions, carrots and potatoes. The first two vegetables are small, the last is larger. Put them in a baking dish, salt and pepper. Scatter the rest of the butter on top.
3. Put in the oven for 15-20 minutes. It is not necessary to bring to readiness. The main thing is that the potatoes are lightly browned. That is why this cream cheese soup recipe is so attractive to housewives. At this time, you can quite do other things.
4. Bring the broth to a boil on the stove, add the vegetables and cook until the potatoes are tender (about 20-25 minutes).
5. At the end put melted cheese. Cook until they are completely melted. If it doesn't work out very well, no big deal. Taste, adjust if needed.
6. While still hot, puree the soup with a blender and serve with wheat croutons, preferably homemade, and herbs. This amount is enough to feed a family of 3.

French fish soup

It was the French who invented classic recipe cream cheese soup. Therefore, you should trust them again and cook it with salmon. It is obtained with a delicate velvety taste and delicate fishy aroma. Surely such a cheese soup will pleasantly surprise the whole family and turn regular lunch on holiday.

To prepare it, you need to take the following products:

• 200 grams of processed cheese;
• 300-350 grams of fresh salmon;
• 2 carrots;
• bulb;
• yolk of 1 egg;
• 30 grams of butter;
• 3 tablespoons of white wine;
• salt;
• Bay leaf;
• greenery.

The calculation of products is given on three-liter pan. You should not cook it for the future, because from long storage taste may be affected. Those who do not drink alcohol can cook fish soup from processed cheese without it.

Recipe

1. Cut onions and carrots thin straw. Melt the butter in a deep saucepan and fry them until they are lightly browned. Pour 1.5-2 liters of water and bring to a boil.
2. Meanwhile cut the salmon into medium cubes. Instead, you can take any red fish: trout, pink salmon, coho and the like.
3. Add to boiling water and cook for about 10 minutes. The salmon should change color from hot pink to pale pink. This will mean that he is ready.
4. Add melted cheese (cut into small cubes) and wine. Dry varieties are best. Bring the soup to a boil and mix well. It is very important to make sure that the cheese is well dissolved and there are no lumps.
5. Remove from heat and add yolk. Mix. Be sure to cool the soup a little so that the yolk does not curl. Its addition will give the broth a beautiful yellow tint.
6. Add salt, pepper and bay leaf to taste. While still hot, pour into plates and garnish with herbs.

This cream cheese soup recipe does not require any additions. However, those who do not accept first courses without potatoes can still put it. It definitely won't get any worse.

Soup with cheese rolls

In order to prepare soup with processed cheese, it is not necessary to add it to the broth. There are many others original variants how to diversify habitual recipe. Soup with melted cheese can be, for example, with interesting dumplings in the form of rolls. Even guests are not ashamed to serve such a first course, especially since it is suitable for a family dinner.

So, for the soup itself you will need:

• 300-400 grams of chicken fillet;
• 2-3 potatoes;
• bulb;
• carrot;
• greenery;
• spices;
• salt.

To make cheese rolls, you also need to take:

• egg;
• 100-130 grams of wheat flour;
• a pinch of salt;
• 100 grams of processed cheese.

In principle, this cream cheese soup can be cooked on any broth. The recipe will not change in any way, only a little taste of the finished dish. You can even use plain water instead.

Cooking order

1. Put the chicken fillet in a saucepan with a volume of 2.5-3 liters and pour water. Cook until done. Remove meat and set aside.
2. In the meantime cook egg dough for rolls. Break the egg into a bowl, add a pinch of salt and flour. Knead smooth and elastic dough like dumplings. cover cling film and leave for 10 minutes. During this time, it will ripen and become dense.
3. Cut the onion into cubes, grate the carrots on a coarse grater. Saute in vegetable oil until transparent, add to boiling broth. You can not do this, without this the soup will be no less tasty.
4. Cut the potatoes into cubes or slices, put in the soup and cook until tender.
5. Roll out the rested dough into a thin layer like noodles. Brush top with melted cheese. Or you can also grate it, if you put it in the freezer in advance.
6. Roll up tightly and cut into pieces 1-1.5 cm thick. Add to soup. If some of them turn around, nothing bad will happen. This will give the first dish a little piquancy.
7. Put the chicken meat cut into pieces, herbs, spices and salt. Cook for another 10 minutes after boiling over low heat. It is very important not to overcook the soup so that the rolls do not turn into porridge.

In order to make the first dish more vivid, you can sprinkle a little chopped dill or parsley on top of the cheese in the rolls.

Finally

The number of cheese soups is huge, and it is simply impossible to cook them all. Yes, and you shouldn't do it. Just find your recipe. Soup with melted cheese in this case will often be cooked for dinner. If there are several cooking options, then this will help to please different family members. Often what one likes, the other does not tolerate.

Sometime around the beginning of the 20th century in France, or maybe Switzerland, someone who was making his own soup accidentally dropped a piece of cheese into it. At first, this little oversight upset the cook very much, but after trying ready meal he was amazed unusual taste soup, which gave him cheese. Then the cook added more than once to various soups cheese to enjoy the taste you like again. Numerous experiments led to the fact that the chef became extremely famous, and there was simply no end to those who wanted to taste 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, fragrant and looking so tempting that it is simply impossible to resist. For cheese lovers, such a 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, it will flake and curl up. That is why they distinguish between soups with cheese, created by an unknown culinary specialist, and cheese soups, which were born thanks to the invention of processed cheese. In the first case, the cheese is placed in practically ready soup at the end of cooking, and in the second - at the beginning of its preparation (the cheese is completely dissolved in water until homogeneous, thick consistency). IN mediterranean cuisine both types of soup are very common. So, for example, the French put small slices of cheese on the bottom of the plate, and then pour them with soup or just hot vegetable or meat broth, and the Italians simply sprinkle the finished soup with grated cheese. Both those and others gladly put croutons covered with cheese and baked in the soup. Here are some examples classic soups with cheese. Again, in the same France they are preparing delicious cream soups and puree soups, already belonging to the category of cheese soups. For the preparation of both those and other soups, you can use any cheese - hard, semi-soft, processed, and even blue cheese. Distinctive feature cheese soup, unlike soup with cheese - it is in the predominance of cheese taste, for which you need to take at least 100 grams of processed cheese per liter of water, and the rest of the ingredients, almost ready for use, act as an addition and only slightly shade its taste. And besides, 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 up to you, of course, but one thing is clear - you will certainly be satisfied with the result. So if you want to diversify family menu and surprise your loved ones, cook them these delicious soups with cheese.

Ingredients:
3 stack. water,
2 potatoes
2 bulbs
1 tbsp pearl barley,
1 melted cheese
1 tbsp butter,
dill and parsley and salt - to taste.

Cooking:
iterate over pearl barley, rinse and fill cold water for 3-4 hours, then drain this water and fill it with 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 a little fried in butter, melted cheese, cut into small pieces, and cook the soup until cooked for another 7-8 minutes. Before serving, add chopped greens to the plates.

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

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

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.

Cooking:
Separate the yolks from the whites. Beat egg whites with a whisk until foamy. Rinse the rice in running water several times and boil the rice in boiling salted water until tender. Throw the rice in a colander, let it stand for 30 minutes and, adding to it egg yolks, stir. Combine whipped egg whites with lemon juice, broth and beat well again. Add to the resulting mixture boiled rice And grated cheese, 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.

Cooking:
cut into wheat bread small cubes, fry them in butter and put them in the meat broth. Put the soup on slow fire and cook for 10 minutes at a slow boil, then add milk and cream and boil again. Remove from the heat and, stirring gently, add the cheese, salt and pepper to the soup. Sprinkle with finely chopped herbs and serve hot.

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

Cooking:
cut into cubes fish fillet and mix with shrimp. Melt the butter in a saucepan and stew the chopped vegetables (carrots, onions, celery) in it. Add flour, salt, paprika. Pour into the pot with the sautéed vegetables. chicken bouillon, gradually add milk to it and stir until the mixture thickens. Add fish and shrimp and cook for 5 minutes until fish is done. Then add 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.

Cooking:
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 again a little. Salt, add 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.

Cooking:
Prepare mushroom broth cubes according to package directions. Soak beans and boil in advance until half cooked. Cut potatoes, carrots and tomatoes into cubes, grate cheese. Put the chopped vegetables, beans into the boiling broth and cook everything until tender. In a dry frying pan, fry the flour until light cream in color, add, stirring, vegetable oil. Then add to soup and cook for 5 minutes. Sprinkle the soup with grated cheese before serving.

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

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

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

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

Ingredients:
5 stack 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.

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

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

Cooking:
Place well-washed, chopped chanterelles in a saucepan, cover with water and cook for 15-20 minutes. Add the diced potatoes and simmer over low heat for about 15 minutes. Then make a fry of finely chopped onions and carrots. Pair it with soup. Add the melted cheeses, previously cut into small pieces, to the soup and stir gently until the cheese is melted. Season the finished soup with salt and spices to taste and serve sprinkled with herbs.

And now a few recipes for amazingly delicious cheese soups, so to speak, for example.

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

Cooking:
In 2-3 liters of salted water, boil the chicken fillet, onions and carrots. Divide the head of cabbage into inflorescences. Add the florets to the broth 5 minutes after the start of the boil. Puree the soup with a blender. Finished fillet cut into small pieces. Add cheese and, stirring, cook for 5 minutes over low heat. Turn off the heat, close the lid and let it brew for 10-15 minutes. Serve with fresh herbs and croutons.

Ingredients:
800 ml chicken or beef broth
400 g shrimp
500 ml milk
200 ml 33% cream,
1 st. l. flour,
50 g butter,
100 g soft cheese(melted or gouda),
50 g toast,
80 ml cognac,
1 pinch of turmeric, wigs and white ground pepper,
1 st. l. chopped dill,
salt - to taste.

Cooking:
Boil shrimp in boiling water and peel. IN hot pot Melt butter and add flour. Fry it, stirring, 2 minutes. Remove from heat, gradually add milk and mix thoroughly. Then strain and add the broth. Bring to a boil and lower the 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 melted cheese
3-4 potatoes
1 onion
1 carrot
5-6 hunting sausages,
1 tbsp vegetable oil,
salt, seasonings - to taste.

Cooking:
Dissolve the cheese in 200 ml of boiling water. Add thinly sliced ​​potatoes. Top up hot water to the desired volume, but do not forget that the soup should be thick. Fry onions and carrots on a vegetable or olive oil and add to soup. Hunting sausages cut into slices and also add to the soup. Salt the soup, 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 melted cheese
7 potatoes
2 large tomatoes,
1 onion
1 carrot (large)
1 head of garlic
salt, pepper - to taste.

Cooking:
Boil and finely chop the chicken fillet. Then put it in a saucepan, add water, finely chopped potatoes and boil until the potatoes are tender. Finely chop the onion, 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 cooked under the lid. Then add to soup vegetable stew and cheese, cut into small pieces. Mix thoroughly. Let it boil, turn off and insist.

Fantasies in cooking these wonderful recipes you can show as much as you want. What if you succeed by adding new ingredient to create a unique cooking masterpiece? Taste, experiment and make your own cheese soups. We have no doubt that they will be unusually tasty and original!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina