Cheese soup without chicken. Processed cheese soup with chicken. Cheese soup recipe
Cheese soups take pride of place in the first course category. They are loved for their ease of preparation and at the same time for their sophistication, and also because they are always appetizing and tasty. They always turn out tender, light and airy in consistency, and satisfying in content.
There is a legend according to which one of the cooks in France (well, where else!), while preparing the first course, accidentally dropped a piece of cheese into the broth. At first I was very upset, because I thought that I would have to pour everything out. But before doing this, I decided to try and see what happened. And I was extremely surprised by the taste and tenderness of the resulting broth.
Later, he began to experiment with different tastes and ingredients. And every time the result pleased him. Subsequently, the famous cheese soups - puree - began to be prepared. They are still prepared to this day and are real pearls in the treasury of French cuisine.
So today I invite you to experiment and prepare different delicious options. Moreover, you can cook them with chicken, mushrooms, and even sausage, and everywhere the main ingredient will be, of course, cheese! It can be absolutely anything - regular hard, curd like “Ricotta”, and, in principle, any other. And I suggest using melted in today’s recipes.
According to this recipe, we will prepare a soup from cheese, vegetables and cream, using vegetable potato broth. Although you can cook it with the addition of chicken.
If there is no cream, then you can prepare it using milk, both regular and baked.
We will need:
- potatoes - 3 - 4 pcs
- onion - 1 pc.
- carrots - 0.5 pcs.
- processed cheese - 150 gr
- butter - 50 g
- cream - 2 cups (milk is possible)
- potato broth - 1 cup
- salt, pepper - to taste
Preparation:
1. Cut the potatoes into small cubes and boil in a small amount of lightly salted water. In this case, you need to remove the foam. We will not pour out the potato broth; we will need it later for the recipe.
2. While the potatoes are boiling, grate the carrots on a fine grater and very finely dice the onion.
3. Melt the butter in a frying pan and fry the onions in it first, and then the carrots. Fry the vegetables until they become soft and have reduced in volume by about half.
4. Drain the broth from the finished potatoes, add half a glass of warm cream or milk, but do not heat them too much, they should be only slightly warm, not hot.
5. Mash hot potatoes.
6. Cut the cheese into small cubes. I use processed cheese, but in general you can make soup from regular hard cheese. In both versions it will turn out very tasty.
7. Add it to the puree, stir and let sit until it is completely melted. The melted cheese will stretch into long strings when stirred.
8. When this happens, add the vegetables fried in oil to the puree and mix thoroughly again until smooth.
9. Then pour in the remaining warm cream and the potato broth, which has cooled slightly by then. Mix again. First, use a spatula, and then finish the mixing process with an immersion blender.
10. Season the finished puree soup with salt and pepper to taste. Serve with fresh herbs.
Tender, light, airy and tasty soup is ready! And it took us very little time to prepare it, about 30 - 40 minutes.
Video on how to make cream cheese soup
Creamy soups are also very tasty with melted cheese. However, it is not at all necessary that they contain chicken or meat. Even using ordinary vegetables, you can prepare a delicious first course.
And if you also have some fresh or frozen greens, such as nettles, spinach, or even lettuce, then this soup will also be super healthy.
And here is one of such recipes. The dish is prepared quite simply, and, importantly, quickly. Both adults and children eat it. It is also very good for dietary purposes.
It contains many useful vitamins and microelements. And simply delicious!
With melted cheese and chicken
We will need:
- chicken fillet – 500 gr
- potatoes - 3 - 4 pcs
- carrots - 1 pc.
- onion - 1 pc.
- processed cheese - 2 pieces, 100 g each
- small vermicelli - 0.5 cups
- butter - 2 s. spoons (50 g)
- salt, pepper - to taste
- bay leaf - 1 - 2 pcs
- spices - optional
- greens - a bunch
Preparation:
1. To prepare the soup, you can use any part of chicken meat, but it is more tender from chicken fillet.
Wash the fillet, cut into small pieces measuring 3 - 4 cm. Then pour cold water at the rate of 2.5 liters and put on fire. Boil.
2. During boiling and in the first minutes of cooking, carefully remove the foam.
3. While the meat is cooking, cut the potatoes and onions into cubes. Grate the carrots.
4. Melt the butter in a frying pan and fry the onion in it. Then add the carrots and fry everything together until the vegetables become soft and almost halve in volume.
You can cook frying in butter, ghee, or vegetable oil.
5. After the chicken meat has been cooked for 20 minutes, add chopped potatoes and fried onions and carrots to the broth. Cook until the potatoes are done for about 15 minutes.
6. Add vermicelli; it is best to use thin and small vermicelli. This way the dish will look more aesthetically pleasing.
Cooking such vermicelli usually takes about 5 minutes.
7. Then add salt and pepper to taste, bay leaf and spices as desired. Let it boil and add the processed cheese cut into cubes. Stir until it is completely dissolved.
8. Add chopped herbs and cover with a lid.
9. Then remove the soup from the heat and let it brew for at least 10 minutes.
Pour into plates and eat with pleasure! Our wonderful soup is ready. Fragrant, appetizing and satisfying!
The same option can be prepared with smoked chicken. Then it will have not only a creamy taste, but also the smell and taste of smoked meats, loved by many.
And if you also sprinkle it with black bread croutons, it will look like fireworks of taste.
With chicken breast and mushrooms
The favorite combination of chicken and mushrooms is embodied in this recipe. Therefore, this soup is one of those that are prepared most often.
We will need:
- chicken breast - 1 piece
- chicken broth - 2 liters
- processed cheese - 300 gr
- potatoes - 3 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- champignons – 250 gr
- vegetable oil - 2 - 3 tbsp. spoons
- spices - for chicken
- salt - to taste
Preparation:
1. Wash the chicken breast and dry it with a paper towel. Remove all bones. Then cut into small pieces. In this case, it is better to remove the skin from the breast. The soup will already be rich and satisfying, so we won’t need any extra fat here.
2. Cut the potatoes into cubes.
3. Pour pre-cooked chicken broth into the pan, warm it and put chopped potatoes and chicken fillet into it. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Cut the onion into small cubes, grate the carrots.
5. Cut the mushrooms into small pieces. You can use both fresh and frozen mushrooms. The variety of mushrooms can also be different. These can be any forest mushrooms, champignons and oyster mushrooms.
6. Heat vegetable oil in a frying pan and place carrots in it, fry for 1 minute.
Then add onion to it. Fry everything together over low heat until the vegetables become soft.
7. Add mushrooms and fry everything together until the mushrooms also become soft.
8. When the vegetables and mushrooms are ready, and when 20 minutes of cooking the chicken and potatoes have passed, add the fried meat to the broth.
9. You can immediately add processed cheese. Add it to your taste, it can be either ordinary 100-gram processed cheese, such as “Druzhba”, or, for example, “Hohland” cheese.
10. Stir until completely dissolved. Then add spices and salt to taste. Cook everything together for 5 minutes.
11. Then turn off the heat, cover the pan with a lid and let it brew for 10 minutes. Then pour into plates and serve.
You can sprinkle it with fresh herbs. If desired, add more sour cream.
You can also grind all the cooked ingredients together with the broth with an immersion blender, and then you will get a delicious and tender soup - puree!
This soup is light and very tasty. He eats great both in winter and summer!
Creamy mushroom soup recipe
Cheese soup turns out very tasty even without the presence of chicken in the recipe. Mushrooms are essentially meat, only of plant origin. When you cook it, sometimes you don’t add anything to it except mushrooms, potatoes and onions. And how delicious it turns out!
You can cook it from either fresh or frozen mushrooms. It turns out absolutely incomparable from fresh chanterelles. Beautiful color, simply incredible taste and aromatic smell. I could eat it every day! And you won’t get tired of it!
You can see one of the recipes for such a dish. And today there is one more recipe.
We will need:
- mushrooms - 200 gr
- potatoes - 3 pcs.
- onion - 1 pc.
- cream 30% - 100 ml
- processed cheese - 100 gr
- butter - 50 - 60 g
- fresh herbs
- salt, pepper - to taste
- bay leaf - 1 - 2 pcs
Preparation:
1. Wash fresh mushrooms and cut into small pieces. If you use frozen mushrooms, remove them from the freezer in advance. They can be slightly defrosted to make it easier to fry later.
But you don’t need to defrost it too much to prevent the mushrooms from becoming watery.
2. Cut the onion into small cubes. Grate one potato.
3. Heat the butter in a frying pan and fry the mushrooms in it. Then add the onion and fry everything together until the onion becomes soft.
4. Add grated potatoes, reduce heat to low and fry until potatoes are done. It shouldn't brown too much.
5. Cut the remaining two potatoes into cubes, add 2 liters of water and cook until tender. Salt the water in which it will be boiled.
6. You can use soft processed cheese, such as “Hohland”, or you can buy our traditional processed cheese “Druzhba”.
To make it easier to work with, it is best to grate it. And it will be easier to do this if you freeze it in the freezer.
7. When the potatoes are cooked, add the roast, pepper to taste and bay leaf. Cook for 5 minutes.
8. Then add the grated cheese, stir until it is completely dissolved and pour in the cream last. Bring to a boil, but do not boil anymore.
Just cover tightly with a lid and leave to steep for 10 - 15 minutes.
If desired, the contents can be pureed, and in this case you will get the most delicate puree soup.
9. Serve sprinkled with chopped fresh herbs.
This is probably my favorite recipe, especially when pureed. Delicate, with an airy consistency, with a forest smell and incredibly tasty.
It turns out great and simply fabulous with porcini mushrooms, boletus mushrooms or strong boletus mushrooms. But if such mushrooms are not frozen, and summer is still far away, then even after preparing soup with champignons, you need to be careful not to accidentally eat a spoonful.
With chicken in a slow cooker
It’s as easy as shelling pears to make this soup with a slow cooker. All you have to do is cut all the ingredients and put them in the bowl. Everything else is a miracle - the technology will do it for you.
We will need:
- chicken fillet – 400 gr
- potatoes - 4 - 5 pcs
- onion - 1 pc.
- processed cheese - 400 gr
- salt, pepper - to taste
Preparation:
1. Wash the fillet and cut into small pieces.
2. Cut potatoes and onions into cubes. It is advisable to cut the onion smaller so that it spreads as much as possible in the soup and is not too noticeable.
3. Also cut the processed cheese into cubes. During the cooking process, it will completely melt, so it doesn’t really matter how smoothly you can cut it.
4. Place all the chopped ingredients in the multicooker bowl, add salt and stir.
5. Fill with water at the rate of 1.5 liters if you want it to be thicker.
6. Close the lid. Select the “soup” program on the display, the time should be set by itself - 1 hour.
7. Cook for the required time and serve, pouring into plates. If desired, you can sprinkle with chopped fresh herbs. And also sprinkle with chopped or ground pepper to taste.
Quite often carrots are also added to the ingredients. And this is also a great addition.
Sometimes, at the end of cooking, small vermicelli is also added to the multicooker bowl.
And of course, it wouldn’t hurt to say that all of today’s cheese soup recipes can also be adapted to this cooking option.
With cheese and shrimp
This is another favorite cooking option. Shrimp, added to the broth at the right time, will do its job and give it a delicate taste and incredible smell. The soup turns out not just tasty, but very tasty.
I suggest watching this recipe in a video version. Moreover, despite the simplicity of preparation, it turns out very tasty and refined.
By the way, I have come across similar preparations using crab sticks. And although I have never tried cooking with them, I must say that I like the idea. And I somehow want to try to cook such a dish for lunch.
I think that it will turn out no worse than today’s version.
In addition to the recipes already proposed, which are most often prepared in the kitchens of many people, there are recipes that are not so popular. But, in my opinion, they should not be forgotten either. Moreover, they are also tasty and nutritious.
And let’s add a few of these recipes to our piggy bank together.
And the next recipe is for gourmets, and even for meat lovers. It is cooked with pork and turns out very satisfying.
With pork and meatballs
We will need:
- pork - 500 -600 gr
- processed cheese "Druzhba" - 2 pcs.
- boiled yolks - 4 pcs
- loaf - 1 piece
- salt - to taste
- greens - for serving
Preparation:
1. Wash the meat and cut into small pieces, cover them with cold water and boil until tender. When cooking, carefully remove the foam and avoid intense boiling.
2. Strain the finished broth through two or three layers of gauze. For now, put the pork aside.
3. Cut off the crusts from the loaf and crumble the pulp.
4. Grind the egg yolks with a fork.
5. Lightly freeze one processed cheese in the freezer and grate it.
6. Mix cheese, loaf pulp and mashed yolks. Add a little broth, stir and form meatballs the size of a walnut.
7. Put the broth back on the fire, bring to a boil, add salt to taste. Cut another cheese and drop it into the broth, stir until completely dissolved.
8. Place the meatballs in the water, bring to a boil again and cook for 10 minutes. Then add the reserved meat to the soup. Bring to a boil again. Then turn off the heat and cover the pan with a lid. Let stand and brew for 10 minutes.
9. Then pour the soup into bowls and sprinkle with fresh herbs.
Enjoy eating!
With chicken and cheese rolls
We will need:
- chicken meat - 500 gr
- potatoes - 3 - 4 pcs
- carrots - 1 pc.
- onion - 1 pc.
- processed cheese “Druzhba” – 2 pcs.
- butter - 50 -70 g
- salt, pepper - to taste
- bay leaf - 2 pcs
- greens - for serving
For the test:
- flour - 300 gr
- egg - 1 pc.
Preparation:
To make it easier to work with cheese curds, place them in the freezer in advance for at least 30 minutes.
1. Grate half the carrots, cut the other half into slices. You can cut the onion into small cubes, but if you don’t like it in the broth, then leave it whole.
2. Wash the chicken meat, place it in a saucepan and add two liters of water. Put on fire and cook for 20 - 25 minutes until tender. Periodically remove foam when it forms.
Any meat can be used. It can be either fillet or meat with bones. If you cook broth with bones, be sure to strain it when ready.
3. Along with the chicken, add rounds of carrots and onions to the broth, if you left it whole. When cooked, the carrots will give color to the broth, and the onions will give up all their juice. At the end of cooking, you will need to remove the onion from the broth and throw it away.
You can do the same with carrots, or you can leave them in the broth.
4. Fry the grated carrots in butter. If you cut onions, fry them too.
5. After the chicken is cooked, remove it from the broth. If necessary, strain the broth, then add the potatoes cut into cubes or cubes. To make it tastier and more aromatic, add a bay leaf. Cook until tender in salted water.
6. Knead a fairly thick dough from flour, eggs and salt in advance. Let it stand for a while and disperse. And after you put the potatoes in the broth, roll out the dough into a thin layer, just like we roll it out when we prepare homemade noodles.
7. Remove the cheese curds from the freezer and grate them directly onto the dough sheet. Spread evenly over the entire surface and roll into a roll, leaving the cheese filling inside.
Moisten the edge with water so that the roll does not open during cooking.
8. Cut it into small pieces 2 cm wide.
9. Taste the potatoes, and if they are ready, place the rolls in the boiling broth. Cook for 5 to 10 minutes, depending on the size they were made. The dough should be completely ready.
Along with the rolls, add salt to the broth, if necessary.
10. When ready, remove the onion, if it was cooked whole, and carrot slices, if desired. Personally, it doesn’t bother me, and I never throw it away.
Cover the pan with a lid and let sit for 10 minutes.
11. Then pour into plates and sprinkle with chopped herbs.
The soup turns out not only tasty, but also beautiful and original in appearance. Eating this is a pleasure!
With sausage and noodles
As we have already noticed today, soups using cheese can be prepared with completely different ingredients. And one of these products is sausage. It can be anything you want: simply boiled or smoked, it can also be sausages or small sausages.
You can cook with anything, the main thing is to take into account the preferences of your family.
And here is one of the recipes that is very easy to prepare, quick, and most importantly, the finished dish turns out rich, appetizing and tasty.
Here, thin vermicelli is also used as an additional ingredient. And as a tasty addition, before serving, the soup is sprinkled with fresh herbs and croutons.
This noteworthy recipe appeared in our piggy bank today.
And in conclusion, a very rare recipe.
With oat flakes and zucchini
I don't make this soup often. But when there are a lot of zucchini ripening in the garden, then you come up with all sorts of interesting dishes using them. And I must say that it turns out just great!
We will need:
- zucchini - 1 piece (small)
- oatmeal - 0.5 cups
- processed cheese – 1 piece (100 g)
- meat or chicken broth - 1 liter
- salt, pepper - to taste
- greens - for serving
Preparation:
1. Wash the zucchini, remove the skin and seeds, if any have already formed in it. But it is best, of course, to use a young specimen for cooking, where the seeds have not yet ripened and are therefore still milky.
2. Cut it into cubes or cubes. Whoever wishes. Transfer the pieces to meat or chicken broth and bring to a boil.
3. Once it boils, add oatmeal. Wait until it boils again and immediately add salt. If you want, you can add spices and dried herbs. Cook everything together for 10 minutes.
You can add parsley, marjoram, basil and mint as dried herbs. It will be very tasty and aromatic!
4. Keep the cheese in the refrigerator in advance, then grate it. Add it to the broth and let it boil. Stir thoroughly until it is completely dissolved.
5. Turn on the soup, cover with a lid and let it brew for 10 - 15 minutes.
6. Pour the finished soup into bowls and sprinkle with chopped herbs.
This option is very good for fasting days. It is filling, but at the same time not so high in calories. And as you may have noticed, it does not contain potatoes.
And another one of its advantages is that it is prepared in a matter of minutes.
I wanted to write some recipes today, but it didn’t work out! It turned out a lot, and this is probably not accidental. All the proposed options deserve our attention and are a welcome first course on dinner tables.
I hope you understand the basic principle of cooking. As you have probably seen, all soups are prepared according to two different schemes. In one of them, some ingredients are first fried and then added to the broth. And in the second option, they are laid out in the broth without preliminary heat treatment.
In both cases, everything is brought to readiness in the broth. And at the end, cheese and cream are added, if any are included in the recipe.
Also, you most likely realized that in any of the options proposed today, you can puree the mixture, and in this case you will get a tender and airy puree soup.
But you can also eat just soup, as usual, with chopped and chopped vegetables.
For the puree soup, prepare croutons; it will be especially tasty with them. In both versions, use fresh herbs for serving. Extra bright live paint will never be superfluous.
After all, in any dish, not only taste is important, but also appearance. We see first with our eyes, and if we like what we see, gastric juice begins to be produced faster, which means food is better digested.
But this is a completely different topic.
Thank you for reading the recipes and leaving comments. I always enjoy reading them.
Bon appetit everyone!
Sometimes you can create something very interesting from the most ordinary products. For example, cheese soup. It's easy and quick to prepare, and the dish comes out with a rich, creamy flavor.
French cheese soup with garlic croutons
You will need:
chicken fillet - 400 g
soft processed cheese - 200 g
potatoes - 3 pcs.
carrots - 1 pc.
salt, ground pepper, allspice - to taste
vegetable oil - 2 tbsp. l.
bay leaf - 3 pcs.
fresh herbs to taste
for croutons - baguette (or any other bread), garlic, olive oil
How to cook:
Boil 1.5 liters of water in a saucepan, cut the chicken into small pieces and place it in boiling water.
As soon as the broth begins to boil, add salt, a couple of allspice and black peppercorns, and bay leaves. Cook from the moment of boiling for 20 minutes.
Peel the potatoes and cut into cubes. Take out the meat, add the potatoes and cook for 5-7 minutes.
Clean and grate the carrots. We do a light frying in sunflower oil. Lightly salt and pepper. Add the finished roast to the soup and cook for another 5–7 minutes.
Add melted cheese, mix well and turn off the heat.
Cut the baguette into long slices. Peel one clove of garlic. Dip the bread in olive oil on both sides. Rub garlic on both sides (cut halfway lengthwise) and place in the oven for a few minutes at a temperature of 190–200 degrees. Serve bread with soup.
Cheese soup with broccoli and champignons
You will need:
champignons - 5–7 pcs.
processed cheese - 2 pcs.
broccoli - 200 g
potatoes - 1–2 pcs.
carrots - 1 pc.
salt, vegetable oil for frying
How to cook:
We cut the champignons. Fry for 5-10 minutes. Grate three carrots and fry them too.
Divide the broccoli into florets and into smaller pieces. You can use fresh broccoli (in season), or frozen. In this case, defrost the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut.
We cut potatoes.
Add all the ingredients to boiling water, add salt and cook for 10 minutes.
Meanwhile, grate the cheeses on a coarse grater. And add to the soup.
Cook for another 5 minutes until the cheeses are gone. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.
Cheese soup with shrimp
You will need:
butter - 2 tbsp. l.
hard cheese - 150 g
garlic - 2 cloves
onions - 1 pc.
shrimp - 400 g
rice - 2 tbsp. l.
salt, pepper, bay leaf
1 tomato or 1/2 tsp. tomato paste
How to cook:
Rice should be soaked in advance. When you start cooking, fill it with a liter of cold water and bring to a boil.
Separately, fry finely chopped onions in a frying pan. When the onion has already become golden, here you need to simmer the tomato or lightly fry the tomato paste.
While the rice is cooking, peel the shrimp and place them in a pot of boiling rice. Remember that shrimp cook quickly and should be added to the water five minutes before the grits are ready.
Immediately after this add salt and pepper. Then - fried onion with tomato, finely chopped garlic and a couple of bay leaves.
Grated cheese should be added to the soup only after the heat is turned off. When the cheese is completely melted, the delicate soup can be served.
Cheese soup with salmon and pine nuts
You will need:
fish fillet (salmon, salmon) - 200–300 g
onions - 1 pc.
carrots - 1 pc.
dill - 1 bunch
potatoes - 3 pcs.
pine nuts - 3 tbsp. l.
processed cheese - 4 pcs.
black pepper, salt
water - 1 l
olive oil - 2 tbsp. l.
How to cook:
In a saucepan, fry chopped onions and carrots, grated on a coarse grater, in olive oil. Add roasted pine nuts to the vegetables and mix everything.
Let the water boil in a saucepan. Place the crumbled processed cheese there and stir well with a wooden spatula.
Add diced potatoes to the pan and cook until half cooked.
Then put the sauteed vegetables in a saucepan, add diced fish fillets, salt and pepper and let the soup boil. Cook for 5 minutes until the fish is ready, add finely chopped dill and immediately turn off the heat.
The soup should be allowed to brew for about 5 minutes, and then you can pour it into plates
Cheese soup with smoked meats
You will need:
smoked pork ribs - 500 g
soft processed cheese - 160 g
cream 33% fat - 200 g
onion - 1 pc.
celery stalks - 150 g
potatoes - 1–2 pcs.
tomato paste - 2 tbsp. l.
water - 800 ml
bacon slices (optional)
How to cook:
We cut the pork into individual ribs, add water and cook over low heat for 40-45 minutes after boiling. You should get a strong broth. Then you need to take out the ribs and cut off the meat from them.
Finely chop the onion, chop the celery, cut the potatoes into cubes. In a saucepan, fry the onion and celery in olive oil until almost fully cooked, and then add the potatoes there and fry lightly as well. Add tomato paste to the vegetables and keep on fire for another 2 minutes.
Pour in the broth and simmer the soup over low heat until the vegetables are soft. At the end of cooking, add cheese, parsley or dill.
Fry thin slices of bacon in a frying pan without oil until they become crispy. The soup will look very appetizing if you garnish it with bacon chips and sprinkle with grated cheese.
Cheese soup with white wine and nutmeg
This soup is very quick to prepare and has an exquisite taste. By the way, there is no alcohol left in it; it all evaporates during cooking, but the wine gives the soup its subtle aroma.
You will need:
chicken broth - 500 ml
cheese - 75 g
dry white wine - 75 ml
yolk - 2 pcs.
wheat flour - 1 tbsp. l.
butter - 30 g
sour cream - 2 tbsp. l.
garlic oil - 1 tbsp. l. (or garlic - 2 cloves)
nutmeg (powder) - on the tip of a knife
parsley, salt, pepper
bread for croutons
olive oil
How to cook:
Slice a baguette or any other bread (it will be wonderful if it turns out curly, as in the photo), dip in olive oil, rub with garlic (or simply spread with garlic butter on both sides) and place in a hot oven for 5-10 minutes.
Melt the butter in a saucepan. Add flour and fry it lightly.
Dilute the flour and butter with hot chicken broth, stirring with a whisk so that there are no lumps left.
Add wine, bring the soup to a boil, cook for 5 minutes and remove from heat.
Add grated cheese to the soup and mix everything well until it dissolves.
Combine the yolks with sour cream in advance and immediately after the cheese, add the mixture to the soup, actively stirring with a whisk so that there are no lumps. Nutmeg, salt and pepper to taste complete the composition.
When serving, croutons can be added to soup or eaten as a snack.
One day, somewhere at the beginning of the 20th century in France or perhaps Switzerland, someone who was making soup for himself accidentally dropped a piece of cheese into it. At first, this little mistake really upset the cook, but after trying the finished dish, he was amazed at the unusual taste of the soup that the cheese gave it. Then the cook more than once added cheese to various soups in order to again enjoy the taste he liked. Numerous experiments led to the fact that the chef became extremely famous, and there was simply no end to those who wanted to try his soups with cheese. Do you think this is a fairy tale? Not at all. This is just one of the many versions of the birth of cheese soup, so tender, aromatic and looking so tempting that it is simply impossible to resist it. For cheese lovers, this discovery was a real find, because cheese goes well with many products, so not only vegetables, but also mushrooms, meat, fish, and smoked meats are used to prepare cheese soups and soups with cheese.
However, there is a small but: if you throw ordinary hard cheese into boiling water, it will separate and curl. That is why a distinction is made between soups with cheese, created by an unknown chef, and cheese soups, which were born thanks to the invention of processed cheese. In the first case, the cheese is placed in the almost finished soup at the end of cooking, and in the second - at the beginning of its preparation (the cheese is completely dissolved in water to a homogeneous, thick consistency). 
In Mediterranean cuisine, both types of soup are very common. So, for example, the French place small slices of cheese on the bottom of the plate, and then pour them with soup or just hot vegetable or meat broth, while the Italians simply sprinkle the finished soup with grated cheese. Both of them are happy to add croutons to the soup, covered with cheese and baked. Here are examples of classic soups with cheese. Again, in the same France they prepare delicious cream soups and puree soups, which already belong to the category of cheese soups. To prepare both soups, you can use any cheese - hard, semi-soft, processed and even blue cheese. A distinctive feature of cheese soup, in contrast to soup with cheese, is the predominance of the cheese taste, to obtain which you need to take at least 100 grams of processed cheese per liter of water, and the remaining ingredients, almost ready for use, act as an addition and only slightly shade it taste. Moreover, and importantly, cheese soup is unsuitable for long-term storage and it is advisable to eat it immediately, while soups with cheese can be stored in the refrigerator, but only if cheese is added to them only before serving.
What to cook - cheese soup or soup with cheese - is, of course, up to you, but one thing is obvious - you will certainly be satisfied with the result. So, if you want to diversify your family menu and surprise your loved ones, prepare them these delicious soups with cheese.
Ingredients:
3 stacks water,
2 potatoes,
2 onions,
1 tbsp. pearl barley,
1 processed cheese,
1 tbsp. butter,
dill and parsley and salt - to taste.
Preparation:
Sort out the pearl barley, rinse and cover with cold water for 3-4 hours, then drain this water and add new water, bring to a boil and cook for 15-20 minutes. Add chopped potatoes, salt to the soup and cook for another 10 minutes. Next, add chopped onion and lightly fried in butter to the soup, melted cheese, cut into small pieces, and cook the soup until tender for another 7-8 minutes. Before serving, add chopped herbs to the plates.
Ingredients:
100 g noodles,
1 boiled carrot,
200 g processed cheese,
2 tbsp. chopped dill,
salt - to taste.
Preparation:
Boil the noodles in 2 liters of salted water and drain in a colander. Add processed cheese cut into small pieces to the broth and boil it for 2-3 minutes. Grate the carrots on a coarse grater, chop the dill and add hot broth with cheese and boiled noodles.
Ingredients:
1 stack chicken or meat broth,
2 eggs,
½ tbsp. lemon juice,
200 g rice,
50 g hard cheese,
a few sprigs of parsley,
salt - to taste.
Preparation:
Separate the yolks from the whites. Beat the whites with a whisk until foam forms. Rinse the rice in running water several times and boil the rice in boiling salted water until tender. Drain the rice in a colander, let it stand for 30 minutes and add the egg yolks to it and stir. Combine the whipped whites with lemon juice, broth and beat thoroughly again. Add boiled rice and grated cheese to the resulting mixture, mix everything. When serving, garnish your soup with parsley sprigs.
Ingredients:
2 liters of meat broth,
200 g wheat bread,
40 g butter,
80 g grated cheese,
2 cups milk and cream mixture,
20 g finely chopped parsley,
salt and pepper - to taste.
Preparation:
Cut the wheat bread into small cubes, fry them in butter and put them in the meat broth. Place the soup on low heat and simmer for 10 minutes, then add milk and cream and boil again. Remove from heat and, stirring gently, add cheese, salt and pepper to the soup. Sprinkle with finely chopped herbs and serve hot.
Ingredients:
2 stacks chicken broth,
3 stacks milk,
½ cup processed cheese,
500 g cod fillet,
500 g shrimp,
1 onion,
1 carrot,
1 celery root,
2 tbsp. butter,
60 g flour,
salt - to taste.
Preparation:
Cut the fish fillet into cubes and mix with the shrimp. Melt the butter in a saucepan and simmer chopped vegetables (carrots, onions, celery) in it. Add flour, salt, paprika. Pour chicken broth into the pan with stewed vegetables, gradually add milk and stir until the mixture thickens. Add the fish and shrimp and cook for 5 minutes until the fish is cooked through. Then add the cheese and stir until it melts.
Ingredients:
1 liter of broth,
500 ml milk,
1 boiled tongue,
1 onion,
3 tbsp. butter,
2 tbsp. flour,
1 tbsp. tomato paste,
1 tbsp. mustard,
100 g grated cheese,
nutmeg and salt - to taste.
Preparation:
Finely chop the onion, fry it in a saucepan with boiling butter, add flour and heat, stirring. Dilute the mixture with broth and milk, boil a little, and then add tomato paste, mustard and cheese and cook a little again. Season with 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.
Preparation:
Prepare mushroom broth cubes according to package instructions. Soak the beans and boil them in advance until half cooked. Cut the potatoes, carrots and tomatoes into cubes, grate the cheese. Place chopped vegetables and beans into the boiling broth and cook until done. In a dry frying pan, fry the flour until light cream in color, add vegetable oil, stirring. Then add to the soup and cook for 5 minutes. Before serving, sprinkle the soup with grated cheese.
Ingredients:
2.5 liters of meat broth,
½ cup beans,
½ cup short pasta,
1 onion,
1 leek stalk,
2 carrots,
1 potato,
1 turnip,
150 g fresh green peas,
250 g chopped spinach,
3 tbsp. l. olive or vegetable oil,
hard grated cheese - to taste,
salt, pepper, sugar - to taste.
Preparation:
Soak the beans overnight, and then, after draining the water, boil them in 2.5 cups of broth for 1 hour. In another pan, heat the oil and simmer the onions, leeks, and diced carrots, potatoes and turnips for 10 minutes. Add the remaining broth and stewed vegetables separately to the beans. Bring everything to a boil, cover and cook for an hour. Then add peas, chopped spinach, pasta, salt, pepper, sugar to taste to the soup and continue cooking for another 20 minutes. Serve the cheese separately.
Preparation:
1.5 liters of meat broth,
1 tbsp. rice,
1 small head of cabbage,
1 onion,
100 g hard cheese,
3-4 tbsp. butter,
salt, ground black pepper - to taste.
Preparation:
Rinse the rice and cook it in salted water along with shredded cabbage. When they are ready, drain the water, put the rice and cabbage in a saucepan, add butter, finely chopped onion, salt, ground black pepper, add broth and boil. Before serving, sprinkle the soup with grated cheese.
Ingredients:
5 stacks meat or chicken broth,
2 eggs,
1 tbsp. flour,
4 tbsp. milk,
1-2 tbsp. vegetable oil,
2-3 tbsp. grated hard cheese,
salt - to taste.
Preparation:
Beat eggs with flour, milk and salt. Grease the bottom of the pan with oil and place the resulting dough into it. Fry it for 1 minute, then place it on a board or paper, roll it up and cut it into thin strips. Place them in the boiling broth, where you then add the cheese.
Ingredients:
500 g chanterelles,
2 potatoes,
1 carrot,
1 onion,
2 processed cheeses,
vegetable oil,
salt, spices - to taste.
Preparation:
Place well-washed, chopped chanterelles in a saucepan, add water and cook for 15-20 minutes. Add the potatoes cut into strips and cook over low heat for about 15 minutes. Then fry finely chopped onions and carrots. Pair it with soup. Add processed cheese, pre-cut into small pieces, to the soup and stir gently until the cheese melts. Season the finished soup with salt and spices to taste and serve, sprinkled with herbs.
And now a few recipes for surprisingly tasty cheese soups, as an example, so to speak.
Ingredients:
1 head of cauliflower,
300 g chicken or turkey fillet,
1 onion,
1 carrot,
50-100 g processed cheese,
salt - to taste.
Preparation:
Boil chicken fillet, onion and carrots in 2-3 liters of salted water. Divide the cabbage head into florets. Add the inflorescences to the broth 5 minutes after the start of cooking. Puree the soup with a blender. Divide the finished fillet into small pieces. Add cheese and, stirring, cook for 5 minutes over low heat. Turn off the heat, close the lid and let sit for 10-15 minutes. Serve with fresh herbs and croutons.
Ingredients:
800 ml chicken or meat broth,
400 g shrimp,
500 ml milk,
200 ml 33% cream,
1 tbsp. l. flour,
50 g butter,
100 g soft cheese (processed or Gouda),
50 g croutons,
80 ml cognac,
1 pinch of turmeric, pariki and ground white pepper,
1 tbsp. l. chopped dill,
salt - to taste.
Preparation:
Boil shrimp in boiling water and peel. Melt the butter in a hot saucepan and add flour. Fry it, stirring, for 2 minutes. Remove from heat, gradually pour in milk and mix thoroughly. Then strain and add broth. Bring to a boil and reduce heat. Grate the cheese on a fine grater and, stirring, add it to the soup. Add cream, salt, pepper, turmeric, shrimp and cook over low heat for 3-4 minutes. Just before the end of cooking, add cognac to the soup. You can decorate the finished soup with chopped herbs and croutons seasoned with paprika.
Ingredients:
400 g processed cheese,
3-4 potatoes,
1 onion,
1 carrot,
5-6 hunting sausages,
1 tbsp. vegetable oil,
salt, seasonings - to taste.
Preparation:
Dissolve the cheese in 200 ml of boiling water. Add thinly sliced potatoes. Add hot water to the required volume, but do not forget that the soup should be thick. Fry onions and carrots in vegetable or olive oil and add to the soup. Cut the hunting sausages into slices and also add to the soup. Salt the soup and add seasonings to taste. The readiness of the dish is determined by the readiness of the potatoes.
Cheese soup with chicken and tomatoes
Ingredients:
1 chicken breast,
200 g processed cheese,
7 potatoes,
2 large tomatoes,
1 onion,
1 carrot (large),
1 head of garlic,
salt, pepper - to taste.
Preparation:
Boil and finely chop the chicken fillet. Then put it in a saucepan, add water, finely chopped potatoes and cook until the potatoes are tender. Finely chop the onion and grate the carrots on a fine grater. Fry the vegetables in a small amount of oil until half cooked. Add very finely chopped tomatoes and garlic. Simmer until done under the lid. Then add stewed vegetables and cheese, cut into small pieces, to the soup. Mix everything thoroughly. Let it boil, turn it off and leave.
You can be as creative as you want in preparing these wonderful recipes. What if you manage to add a new ingredient and create a unique culinary masterpiece? Try, experiment and make your own cheese soups. We have no doubt that they will be incredibly tasty and original!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Cheese soup is a real delicacy. It always turns out very flavorful and satisfying. For cheese lovers, this soup is a must-make and eat! There is only one BUT: there are a lot of calories in soup with processed cheese, just like in the cheese itself. Therefore, if you want to lose weight or are simply trying to eat healthy, this soup should not be your daily meal. But sometimes you can still pamper yourself and your family.
Cheese soup can be prepared with various additives: chicken, sausage and other smoked meats, mushrooms, fish. In this article we will look at all these options, and you choose the one you like and run to the kitchen to cook!
Take high-quality processed cheese for soup, without vegetable substitutes. Cheap cheese does not dissolve well.
This version of soup with melted cheese belongs to the category of quick soups. Because here you don’t need to pre-cook the broth. The sausage will give off its flavor and make the cheese soup quite rich and rich. This soup has an excellent taste (how could it be otherwise if there is both cheese and sausage!). But remember that this dish turns out to be quite fatty. Therefore, treat yourself to it not too often, but when you need a quick and satisfying meal.
Ingredients:
- water - 2 l
- potatoes - 300-400 gr.
- onions - 1 pc.
- carrots - 1 pc.
- smoked sausage or frankfurters - 250-300 gr.
- processed cheese (without vegetable fats) - 200 gr.
- salt, pepper - to taste
- vegetable oil for frying
How to quickly prepare cheese soup with sausage.
1.Pour water into a saucepan and bring it to boil. Peel all vegetables.
2.Cut the potatoes into cubes and the onions into small cubes. Grate the carrots on a coarse grater.
3.When the water boils, put the potatoes in the pan to cook under the closed lid.
4. Heat vegetable oil in a frying pan. First, fry the onion until transparent. Don't forget to stir it so it doesn't burn. When the onion softens, add grated carrots to it. Stir and continue frying for a couple more minutes.
5.Cut the sausage into cubes. Place in the pan with the vegetables. Fry everything together so that the sausage shares its aroma.
6.When the potatoes are soft, add frying with sausage. And immediately add the processed cheese cut into pieces. You don’t have to cut the cheese, but simply tear it into pieces with your hands directly into the pan. Good cheese will dissolve very quickly in water.
7.Salt and pepper to taste. Cook for another 5 minutes. Serve the soup with fresh herbs or croutons.
It is better to cook this soup at once. The next day it won't taste as good.
Cream soup with melted cheese - tender and appetizing.
This cheese soup, as the name suggests, has a creamy texture. To do this, it is crushed in a blender into puree. The result is a homogeneous mass of yellowish color. Mixed flavors are felt completely differently than in the classic version. This soup has a delicate creamy taste. But there are quite a lot of fats in the list of ingredients. Therefore, it is better to prepare this soup for a special occasion.
Ingredients (for 2 servings):
- water - 200 ml
- processed cheese - 90 gr.
- onions - 1 pc. average
- carrots - 1 pc. small (about 50 gr.)
- potatoes - 2 pcs. (about 220 gr.)
- cream 12% – 120 ml
- butter - 30 gr.
- vegetable oil - 30 ml
- salt, pepper - to taste
- dill (any greens) for serving
- hard cheese for serving
Cream cheese soup: preparation.
1. Peel the onions and carrots and cut into small pieces. The smaller the pieces, the faster they will cook.
2.Heat a little vegetable oil in a saucepan or saucepan. Place the carrots and onions to fry for 4-5 minutes, stirring occasionally.
3. Peel and cut the potatoes into small cubes.
4.Add potatoes to the vegetable sauté, stir and cover with water. You don't need a lot of water, just to cover all the vegetables. Cover with a lid and cook for 15 minutes (until the potatoes are half cooked). Cooking time will depend on the type of potato.
5.Pour in the cream and add the butter. Stir until the butter dissolves. Cover with a lid and cook for another 10 minutes.
6. At the end of cooking, add melted cheese, which is cut into arbitrary pieces. Salt and pepper to taste. When the cheese has melted, blend the soup with an immersion blender until smooth and creamy.
Serve the soup with fresh herbs and grated hard cheese. It turns out very satisfying, aromatic and simple. Can also be served with grilled chicken breast, cut into strips, or bacon. Crauts also go well with cream soup.
Soup with melted cheese and chicken.
Like all types of similar soups, this soup is easy to prepare. But it will take a little more time to prepare than in previous versions, since it will be necessary to cook chicken broth. But, if the chicken is not homemade, it cooks very quickly.
Ingredients:
- water - 2.5 l
- chicken drumsticks - 2 pcs. (you can use any part of the chicken you want)
- processed cheese - 180-200 gr.
- potatoes - 4 pcs.
- onions - 1 pc.
- carrots - 1 pc.
- vegetable oil for frying
- salt, pepper - to taste
- white bread for croutons
The process of making cheese soup.
1. Wash the chicken, cover it with cold water and let it cook. Cheese soup is already quite fatty, so remove the skin from the chicken to remove excess fat. It is always better to cook soups using recycled broth. The first broth releases the harmful substances that were in the meat, as well as some of the cholesterol. When the water first boils, boil the meat for another 5 minutes and drain all the broth. Rinse the meat and cover with cold water. Let it cook. When the water boils, reduce the heat to low. Cook for 30 minutes.
To make the broth transparent, it does not need to be salted, but should be cooked over low heat, with a very low boil.
2.While the broth is cooking, prepare the crackers. Cut the white bread into cubes (slightly stale bread is great for this, it's better than fresh). Place the bread on a baking sheet and place in the oven, preheated to 100 degrees, to dry for 30 minutes.
3. Peel the potatoes and cut into cubes.
4.Chop the onion into small cubes, grate the carrots on a coarse grater.
5.When the chicken is cooked, remove it from the pan and separate it into fibers (or cut into cubes).
6.Put the potatoes into the prepared broth, let it boil and cook for 10 minutes until soft. Cooking time may vary depending on what kind of potatoes you have.
7. Prepare the frying. Heat 2-3 tbsp. vegetable oil, first fry the onion until transparent, then add the carrots to it. Cook the vegetables for about 3-4 minutes, stirring.
8.Cut the processed cheese into cubes or grate it.
9.When the potatoes are almost ready, add sautéed vegetables, chopped chicken, and cheese to the soup. Salt and pepper to taste. Be sure to try what you came up with.
10. Boil the soup for another 3-5 minutes until the cheese is completely dissolved. Serve with fresh herbs and croutons. The result is a hearty and delicious cheese soup.
You can add vermicelli to this soup at the end of cooking. There is no need to cook the vermicelli, it will cook in hot water just like that.
Cheese soup with canned fish in a slow cooker.
Above were recipes for cheese soup with smoked sausage and chicken. The same recipe involves adding fish to the soup. Try making this soup, it’s tasty and filling.
Ingredients:
- water - 1250 ml
- processed cheese in a tub - 200 gr.
- canned fish (pink salmon) - 1 can (250 gr.)
- millet - 100 gr.
- potatoes - 2 pcs.
- carrots - 1 pc.
- dill, salt - to taste
Making cheese soup in a slow cooker.
Unlike most soups where you first sauté the vegetables, this recipe just boils everything. Accordingly, time is saved and the usefulness of the soup increases.
1.Cut the potatoes into small cubes.
2. Grate the carrots on a coarse grater.
3. Place potatoes, carrots, washed millet, canned fish (mash it a little with a fork, remove the backbone), and melted cheese into the multicooker bowl.
4.Pour cold water over the soup, add salt (about 2/3 tbsp) and mix all ingredients.
5.Close the multicooker lid. Set the “Soup” mode for 40 minutes. After this time the soup will be ready!
6. Having done such simple manipulations, we can say that this is soup for the lazy. But it turns out very tasty! Serve cheese soup with finely chopped herbs.
Cheese soup with mushrooms.
Mushrooms go very well with melted cheese. If you love mushrooms, be sure to make this soup. The recipe is extremely simple to follow and the taste is very pleasant.
Ingredients:
- broth (meat or chicken) or water - 1.5 l
- potatoes - 4 pcs.
- mushrooms (champignons) - 200 gr.
- processed cheese - 200 gr.
- carrots - 1 pc.
- onions - 1 pc.
- butter - 60 gr.
- greens, salt, pepper - to taste
Making soup with melted cheese and mushrooms.
1.First prepare the broth. If you don't have any meat or don't have time, just take water.
2. Peel the vegetables. Cut the potatoes into cubes or thin slices. Place it in boiling broth to cook.
3.Finely chop the onion. Cut the carrots into cubes or grate them on a coarse grater. Cut the mushrooms into thin slices.
4. Melt butter in a hot frying pan. Pour out all the prepared ingredients (onions, carrots, mushrooms) for sauteing at once. Stir and fry without changing color. It is better to cover the pan with a lid to prevent the vegetables from frying.
5.When the potatoes are half ready, add vegetables and mushrooms to them.
6. At the end of preparing the soup (when the potatoes and other ingredients are ready), add the processed cheese, grated on a coarse grater. If the cheese is soft, simply add it to the soup with a spoon. Stir until the cheese dissolves. Salt and pepper to taste and turn off the heat.
7.Serve cheese soup according to this recipe at the table with chopped herbs.
This is how the selection of cheese soups turned out. These soups are quick, tasty and filling. Have fun cooking and write your comments. There will be many more delicious recipes to come, don’t miss them!
Grate the carrots on a grater with large holes.
Add the onion to the pan and fry further.
Cut the potatoes into cubes approximately 1 cm x 1 cm.
Grate the processed cheese on a coarse grater.
Boil the potatoes until half cooked and add the fried vegetables.
After boiling, add grated cheese. Next is the turn of salt and seasonings. Stir a little until the cheese melts.
Five minutes after boiling, the delicious, light and easy-to-prepare cheese soup is ready.
Bon appetit!It would seem that cheese soups appeared quite recently. But that's not true. Even the ancient Slavs, who lived in the territory of modern Czech Republic and Slovakia, prepared a dish based on meat broth with salted cheese, similar to feta cheese. And the ancient Romans and Greeks consumed such soup before the start of competitions at the Olympic Games. But this dish became widespread thanks to French gourmets. They were the ones who were able to make this soup so popular.
To make the cheese taste especially tasty, you need to consider some points.
- This is a dish that is not advisable to cook for future use. It is on the first day that the soup is truly tasty and aromatic.
- In order for the broth to have a rich cheese taste, you must adhere to the following proportion: 1 package of cheese (100 g) per 1 liter of liquid.
- You need to add the cheese at the very end of cooking. You shouldn’t cook it for a long time, otherwise you won’t get a pleasant creamy taste.
- In order for the cheese to dissolve evenly, it must be cut into small pieces or grated and diluted in a small amount of broth or hot water. Pour the resulting liquid into the pan.
- To make the dish more French, some or all of the vegetables can be chopped in a blender to the consistency of puree, and then diluted with cheese broth.
- It must be remembered that this soup foams when boiling just like milk, so you should not leave it unattended.
In addition to the indicated ingredients, you can add mushrooms in any form (marinated, fried or raw) to this dish. If possible, add canned corn; it will not only add a pleasant sweetish taste, but also brighten the dish. Any boiled vegetables will also go well in this soup. You can use store-bought frozen mixed vegetables.
It is very important to choose the right cheese! Here are some simple tips:
- Pay attention to the name and composition. The packaging should say “processed cheese” and not “processed cheese product”.
- A piece of cheese should be smooth and uniform, without streaks, stains, compactions or foreign inclusions.
- The smell should be pleasant, sour milk, not pronounced.
It is better to serve this soup with finely chopped parsley. Dill, celery, and basil are not suitable here, as they have a very pronounced taste and aroma. Small croutons are very suitable, which are best prepared yourself from white bread or a loaf.
From this recipe you will learn how to quickly and easily prepare meatless cheese soup that tastes like a French delicacy. It happens that there is a catastrophic lack of time for cooking, but you really want to please your family with something unusual. Here, ordinary processed cheeses, which can be purchased at any store, will come to the help of the housewife.
Ingredients (for 1.5-2 liters of water):
Processed cheese - 2 pcs. (100 g)
Potatoes - 2-3 pcs. (200 g)
Onions - 1 pc. (100 g)
Carrots - 1-2 pcs. (100 g)
Seasonings, fresh herbs.
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