Cheese soup puree recipe with processed cheese with photo

The classic combination of fresh cream, young green peas and tender cauliflower, coupled with a mixture of piquant oriental spices, gives the taste of this vegetable cheese soup a special sophistication.
Soup ingredients:

green peas (frozen) – ¾ cup;
cauliflower – 1 small head, weighing just under 0.5 kg;
large potatoes - 3 tubers;
water – 9 glasses;
large carrots - 1 root vegetable;
processed cheese – 2 blocks weighing 100 g each;
cream 30% - 1 glass;
mixture of dill and parsley - 1 small bunch;
sugar – ½ tbsp. l.;
turmeric, mustard seeds and curry - ½ tsp each;
salt - a little less than 1 tbsp.

Cooking procedure

Place a pot of water on the burner. Wash, peel and cut the root vegetables into cubes. Cut the potatoes into pieces the size of cherries, and the carrots even smaller - the size of a pea. Wash the cabbage and separate it into small pieces.
Fry carrots in butter. Throw the potatoes into the water, which has boiled by this time, and after the liquid has boiled again, add the sautéed carrot cubes and cabbage inflorescences into the pan.
After 10 minutes, reduce the heat to low and add the cheese mashed with a fork to the soup. To ensure that all the lumps of cheese dissolve, carefully stir the broth and cook the soup in this mode for 5 minutes, then pour sugar, spices and green peas into the pan. Season the brew moderately with salt and after another 5 minutes, pour the cream into the soup. As soon as the soup begins to boil again, turn off the burner.
Sprinkle the soup with melted cheese into deep bowls with chopped dill and garnish with whole parsley leaves.

The method for preparing one of these original soups, namely cheese soup with salmon and vegetables, is described in detail in the following video.

In addition to the above options for processed cheese soup, there are at least two dozen different versions of its preparation, among which there are both very affordable and easy-to-make (for example, soup with beans or noodles) and non-trivial recipes (soup with asparagus, shrimp or with red caviar).

There are often times when you really want to diversify your usual chicken and meat soups with something new. This is why we offer cheese soup - a recipe with melted cheese, which can be prepared either in the classic style or based on chicken, seafood and even simple smoked sausage.

Classic cheese soup with melted cheese

The simplest cheese soup consists of a minimum amount of ingredients.

Based on 2.5 liters of water, you will need the following amount of products:

melted cheese with onion/mushroom/bacon flavor (whichever you like) - 200 g;
potatoes - 4-5 units;
a little post. oils;
salt - 1-2 tsp;
turmeric - a pinch;
black ground pepper - a couple of pinches;
onion - 1 small;
carrots - 1 small;
mixture of dill and parsley - 50-70 gr.

We clean the vegetables, cut the potatoes into cubes and immediately set them to boil. Add salt and pepper after the foam stops rising. The foam must be removed.

While the potatoes are cooking, finely chop the onion and three carrots. Fry in oil, adding turmeric to the vegetables. It will take 5-7 minutes for the sauté to be ready, no more.

After the water boils, cook the potatoes for a third of an hour. After this, add the sauté and mix. Three processed cheeses and cook, stirring, for several minutes.

Rinse and cut the greens, add to the soup and stir. Cook for another 2-3 minutes, then turn off the stove and leave for a quarter of an hour to brew.

Note! If the cheese curds are of poor quality, they will not be able to completely dissolve in the broth and will float in the form of cheese shavings.

Cream cheese soup: 5 best recipes

Soup with melted cheese can be prepared using meat, fish, vegetable and mushroom broth, and you can add almost anything you “found” in the refrigerator to the recipe.

This first course is a real delicacy and a very healthy one at that. Processed cheese adds nutrition and sophistication to the soup and gives it a creamy texture.

For soup, choose good quality cheese curds, without harmful additives.

1. Recipe for soup with cream cheese and chicken

Ingredients: Chicken broth - 1 l Chicken breast - 300 g Long grain rice - 80 g Leek - 100 g Soft processed cheese - 100 g Butter - 2 tbsp. l. Fresh parsley - 4 sprigs Ground black pepper - 1 pinch Salt - to taste

Preparation: 1. Remove the skin from the breast, cut the fillet into pieces, cover with cold water and boil until soft (about 25 minutes). 2. Cut the fillet into small pieces. 3. Rinse the rice in several waters until the water becomes completely clear. 4. Cut the white part of the leek in half lengthwise, and then chop each half crosswise into thin half rings. 5. Heat butter in a frying pan and place prepared onions and fillets on it. Fry everything together until lightly browned. 6. Tie parsley sprigs into a bundle with thread. 7. Bring the broth to a boil and add rice and a bunch of parsley. Cook at low simmer for 10 minutes. Add chicken breast fried with onions, pepper and salt. Cook the soup for another 5 minutes over low heat. 8. Remove a bunch of parsley from the soup and add melted cheese. 9. Stir the soup thoroughly until the cheese is completely melted and immediately remove from heat. Do not boil soups with processed cheese under any circumstances. 10. When serving, you can sprinkle the soup with chopped dill.

2. Mushroom soup with melted cheese and broccoli

Ingredients: Champignons - 5-7 pcs. Cheeses - 2 pcs. Broccoli - 200 g Potatoes - 1-2 pcs. Carrots - 1 pc. Salt, vegetable oil for frying

Preparation: 1. Cut the champignons. Fry for 5-10 minutes. Grate three carrots and fry them too. 2. Divide the broccoli into florets and into smaller pieces. 3. You can use fresh broccoli (in season), or you can use frozen broccoli. 4. In this case, before preparing the broccoli cheese soup, slightly defrost it, otherwise it will be difficult to cut. 5. Cut the 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. 6. 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.

3. Creamy mushroom soup with melted cheese

Ingredients: Champignons - 200 g Carrots - 1 pc. Onions - 0.5 pcs. Potatoes - 1–2 pcs. Processed cheese - 70–100 g Milk (cream) - 100 g Vegetable oil - 1 tbsp. l. Dill - 1 bunch Salt - to taste Pepper - to taste

Chicken recipe

Processed cheese soup with chicken differs from the classic one only in the presence of chicken meat. We also suggest adding a little rice cereal - this will make the soup even more satisfying.

For a 1 liter pan you will need:

chicken fillet/chicken thigh - 400-550 g;
potatoes - 3-5 units;
round rice - ½ cup;
carrots and onions - 1 unit each;
dill greens - 50 g;
processed cheese - 160-200 g;
salt and pepper - to taste;
dried garlic - 1 teaspoon. l.

Wash the meat thoroughly, if necessary, remove any remaining fluff from the skin or simply remove the skin. Fill a saucepan with water, put the meat in it and put it on the fire. During the boiling process, skim off the foam. When foaming stops, add salt and, if desired, add bay leaves for flavor. Cook for 30-35 minutes.

Wash and peel the vegetables. Cut the potatoes into cubes, the onions into small cubes, and the carrots into thin strips. Fry onions and carrots in oil until golden brown.

When the meat is ready, remove it and let cool. Meanwhile, add potatoes to broth. Rinse the rice several times and add to the potatoes. When the meat has cooled a little, take it apart into pieces/fibers and put it back into the broth. Cook the potatoes and rice for 15 minutes after boiling, then add the frying, spices, and meat. Stir and cook for a few more minutes. Grate the cheese into the soup, add chopped parsley and cook for another 5-7 minutes.

On a note. To ensure that the cheese grates well, you can freeze it in the freezer for 5-10 minutes before using.

Cheese soup: recipe with mushrooms and melted cheese

The recipe is very popular as it has a distinctive taste thanks to the use of mushrooms. The ingredients are standard: onions, carrots, processed cheese. But we will also use hunting sausages. Men will appreciate the taste of this dish 100%.

Ingredients :

1 onion;
Medium carrots – 1 pc.;
1 processed cheese;
Champignon mushrooms - 100-200g;
2 hunting sausages;
Medium potatoes - 2-3 pcs.

The cooking process begins with the usual steps. Prepare all the ingredients, wash the carrots, peel the onions and potatoes. To make processed cheese easier to work with, freeze it first.

1. First of all, cut the potatoes into cubes, like for soup, and let them cook. The second step is to finely chop the onion for frying. Place it separately in a saucer.

2. Next, grate the peeled carrots on a grater with a fine sieve and place them in a saucer with the onions. Then cut the hunting sausage into slices.

Let's cut the champignons. Let's take care of the processed cheese and grate it on a coarse grater. This will make it melt faster in the soup.

3. Our potatoes are almost cooked, don’t forget to add salt and pepper according to your own preferences. Place the frying pan on the fire, pour in sunflower oil and heat it up.

We make frying from onions and carrots. Fry for about 3-4 minutes, when the vegetables give juice, add the champignons, stir, and cover with a lid. Simmer for about 5 minutes.

4. Place the prepared fried mushrooms, carrots and onions into the pan with the potatoes. And then we throw in the chopped hunting sausage.

Stir and cook for 3-4 minutes. Now you can season the cheese soup with melted grated cheese. And mix again. Turn off the stove, cover with a lid, let it sit for a little while and gain flavor.

Well, we have completely disassembled the cheese soup, the recipe with mushrooms and melted cheese, and cooked a wonderful soup that you can eat with croutons, decorate with herbs or to your liking.

Cheese cream soup step by step

It’s worth noting right away that this soup cannot be left for the next day; it is better to eat it right away. Therefore, adjust the amount of food to be prepared depending on how many people it is being prepared for.

The number of components is designed for 2 servings:

melted cheese - 70-100 g;
hard cheese - 50 g;
potatoes - 2-3 units;
medium carrot;
salt - a couple of pinches;
vegetable/chicken broth - 0.5-1 l;
onion - 1.
greens for decoration.

We clean the vegetables. We cut the potatoes into small pieces, three carrots into a large nozzle, and finely chop the onion.

First, fry the onion, after a couple of minutes add carrots to it. After 2-3 minutes, add the potatoes, simmer for a couple of minutes and add broth. Salt - a little, since cheese also contains salt. Let's leave it to get ready.

Meanwhile, three cheeses.

When the potatoes are ready, you need to grind the mass with a blender until smooth, adding broth if necessary. When the mass becomes homogeneous, add grated cheese and process a little more with a blender.

Place the finished soup into bowls and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more; if it is thick, add less.

How to make cream cheese soup:

Photo: drusian.it
Peel the potatoes, rinse, cut into small cubes, place in boiling water in a saucepan, boil for 20 minutes over low heat.

Heat a little vegetable oil in a frying pan, add grated carrots and finely diced onion, simmer until soft and lightly browned, stirring.

Place the prepared roasted vegetables into the soup, season it with salt and pepper, and simmer until the potatoes are fully cooked.

When the potatoes are ready, remove the soup from the heat, let it cool slightly, pour from the pan into a deep bowl and puree everything with a blender until smooth, then pour the soup back into the pan and bring to a boil, add grated cheese and boil the soup until it is completely cooked. will melt.

Serve the cream cheese soup hot, sprinkled with chopped herbs.

Serve this creamy cheese soup with aromatic garlic croutons - it will be even tastier!

Friends, how do you cook the most delicious cheese soups? Share your recipes in the comments!

They prepared it. Look what happened

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With added mushrooms

Soup with mushrooms and processed cheese is perhaps one of the most popular cheese soups.

The recipe for the dish is as follows:

4 potatoes;
1 onion;
450 g chicken fillet;
50 grams of raw round rice;
200 g melted cheese with mushroom flavor;
1 tsp. salt;
1 tsp. black pepper;
300-400 grams of champignons;
50 grams of onion feathers.

The soup is prepared in the same way as cheese soup with chicken. The only difference is that the mushrooms and onions are fried in oil until the liquid has completely evaporated. Mushrooms are added 10 minutes before the end of cooking, chopped green onions - 5 minutes.

Delicious cheese soup, recipe with melted cheese

When you get tired of the usual soups, you want to cook something unusual. Our family loves cheese soups. My son, who sometimes cannot be forced to eat even a spoon, happily gobbles up a couple of plates.

I prepare cheese soups from the liver, with champignons. But the most delicious, in my opinion, is chicken cheese soup with melted cheese, the recipe of which I want to share with you.

It would seem like an ordinary soup with chicken, vegetables and rice, but you add one component - processed cheese, and the dish immediately takes on a completely different shade and taste. Creamy cheese consistency, which makes dry chicken fillet tastier and more tender.

Be sure to try making cheese soup with chicken, and your family will be delighted with such a hearty and unusual lunch.

And if you like mushrooms, pay attention to this recipe for cheese soup with mushrooms.

With zucchini and chicken

Cheese cream soup will sparkle with new flavor notes if you add a little zucchini to it:

water - 1 l;
cream - 200 ml;
chicken fillet - 300 g;
potatoes - 200 gr;
processed cheese - 75 g;
garlic - 2 cloves;
onions and carrots - 1 medium each;
zucchini - 2 medium;
fast. butter - 1 table. l.;
salt, pepper, nutmeg;
wheat croutons and fresh herbs for serving soup.

First of all, prepare the sauteed onions and carrots, add the garlic.

Meanwhile, wash and cut the zucchini into cubes. Add to vegetables and simmer for ten minutes.

While the zucchini is cooking, peel the potatoes and cut them into cubes. Rinse the meat, cut into pieces and set to cook. As soon as the foam disappears, let it sit for 15 minutes, then add the potatoes. After five minutes, add the broth, stir, and cook for another 10-12 minutes.

Meanwhile, grate the cheese and mix with heated cream. Process the soup with a blender to make a puree. Add the creamy cheese mixture and process for another minute with a blender. Cook on the stove for another five minutes. Then you can serve, sprinkling a portion of the soup with croutons and fresh herbs.

Cheese cream soup

cheese (in briquettes) - 200-250 gr.
hard cheese - 130 gr.
potatoes - 5 pcs.
onions - 1 pc.
butter - 60 gr.
water - 1-1.2 l.
carrots - 1 pc.

Not everyone knows how to make pureed cheese soup; in fact, it can be made from processed cheese combined with hard cheese. Follow the step-by-step instructions.

1. Boil water according to the recipe. Boil diced potatoes in it until fully cooked.

2. Fry carrots and onions in butter. Mix with boiled potatoes (remove from the broth first), grind the ingredients in a blender to a smooth puree.

3. Pour it back into the pan, pass 2 types of cheese through a coarse grater and add to the broth. Start stirring immediately to avoid lumps.

4. When the soup begins to bubble again, season it with ground pepper and other spices to your taste. After the cheeses are completely dissolved, simmer the broth for another 10 minutes and turn off.

5. As you can see, creamy cheese soup is quite easy to prepare; its recipe with melted cheese will appeal to all household members. Let the soup sit for a third of an hour before serving.

With shrimps

An original, incredibly tasty and tender cheese soup with shrimp can be prepared for a family lunch on a weekend.

To prepare this unusual soup you will need:

melted cheese - 200 gr;
potatoes - 3-4;
carrots - 1 small;
salt - 1 tsp;
peeled shrimp - 200 g;
cream - 100 ml;
greens - several branches;
water - 1.5 l.

Let the water boil. While the water for the soup is heating up, we clean and chop the vegetables: cube potatoes, grate carrots.

As soon as the water starts to boil, add cheese and cream. Stir. Add the vegetables and stir again. Season for about ten minutes, then add the shrimp and add a little salt. Chop the washed greens and add to the soup. We wait a few minutes, then turn off the stove and leave to brew for 15-30 minutes.

It only takes a few minutes for the shrimp to be ready, so the soup cooks very quickly, which is also very important when preparing a tasty and quick lunch.

With sausage and noodles

A rich and aromatic soup is made with smoked sausage. Preparing cheese soup with processed cheese based on sausage is very simple, because the cooking time is much less than when using any type of meat.

You can prepare this soup from the following products:

2-3 medium potatoes;
1 carrot and 1 medium-sized onion;
100 grams of small pasta;
200 grams of fatty smoked sausage;
water - 2.5 l;
salt;
fast. oil.

We clean and rinse the vegetables, cut them into cubes - larger potatoes, smaller carrots and onions. We also cut the sausage into cubes, slightly larger than potato pieces. We cut the cheese into slices.

Let the water warm up. Place the potatoes in it and cook, skimming off the foam. 10 minutes after boiling, add the pasta and stir several times so that the pasta does not stick together.

Fry the carrots and onions in oil for a couple of minutes, add sausage to them. Fry for ten minutes.

Place the finished roast into the soup along with the cheeses. Cook for a few minutes, stirring. This will take about 5 minutes. Add the chopped herbs and leave to brew under the lid for 20 minutes, then you can serve.

Cheese soup with croutons

2.5 liters of water;
2 chicken legs;
2 processed cheese “Druzhba”;
4 potatoes;
1 carrot;
1 onion;
a little post. refiner oils;
salt and pepper;
small wheat baguette;
tea l. favorite herbs.

Let the chicken legs cook. After boiling, cook for 20-25 minutes.

In the meantime, prepare the vegetables: peel, wash, cut, and three carrots. Three cheeses on a coarse grater. We also prepare croutons - cut them into cubes, place them on a baking sheet, sprinkle with oil, sprinkle with herbs and dry in the oven for about 20-30 minutes at 180-190 degrees.

By this time the legs will be ready, they can be taken out, cooled a little and taken apart into pieces. Add the potatoes to the broth and cook for 15 minutes.

While the potatoes are cooking, prepare the carrots and onions. Add it to the potatoes, return the chicken meat to the soup. Add the cheese and stir until it has completely dissolved.

Easy recipe for chicken cheese soup

So, for 8 standard servings you will need the following components:

chicken (you can take any part, but wings or breast are better) – 0.5 kg;
drinking water – 2.5-3 l;
potatoes – 400-500 g;
moderately large carrots – 1 pc.;
onions (shallots, leeks) – 2 pcs.;
good quality processed cheese without flavoring additives – 200 g (2 pcs.);
unsalted butter – 20-30 g;
dried laurel leaf – 1-2 pcs.;
table salt – 2 pinches;
freshly ground black pepper - a couple of pinches.

Cooking steps:

The bird should be rinsed well under water, dried with a towel, and placed in a deep pan. Pour in purified water.
Bring to a boil, add salt and bay leaves. Cook for 20-25 minutes at a low simmer.
Wash the potatoes. To peel. Cut into cubes (approximately 0.5-1 cm). Send to the broth. Cook for 8-10 minutes.
Wash the carrots. To peel. Remove the husks from the bulbs. Thinly cut into squares. Grind the carrots using a coarse grater.
At this stage, you can take out the meat, cut it into pieces, remove the bones, and put it back into the saucepan.
Melt a piece of butter in a frying pan and add the prepared vegetables. Fry them until cooked, until the onions are golden brown. Add the roast to the broth.
Peel the cheeses from foil and cut into cubes. Add to meat and vegetables.
Boil for 8-10 minutes with the lid closed until the cheese dissolves in the water.
Wash and dry the greens. Chop finely.
Before serving, decorate the soup with herbs and sprinkle with spices.

With smoked chicken

water - 2 l;
potatoes - 200 gr;
smoked chicken - 280 g;
onion - 50 g;
carrots - 50 g;
dill - 2 sprigs;
melted cheese - 150 gr;
post oil - 2 table. l.;
salt - ½ table. l.

First of all, set the water to boil. Add chopped potatoes and smoked meat of a sprig of dill, divided into 3-4 parts (for aroma). Cook for about 20 minutes, skimming off the foam.

Meanwhile, three carrots and chop the onion. Fry them in oil.

Remove the twigs and meat from the broth, add the sauté and cheese, add salt and spices.

Let the meat cool slightly, then cut it into small pieces. Place it in the broth, squeeze the garlic into it and continue cooking for another five minutes.

Soup with chicken, cheese and mushrooms

One of the most suitable food combinations is cheese, mushrooms and chicken. A dish prepared on their basis will always be at the top of any restaurant menu. But it’s not difficult to prepare it in your home kitchen.

Potatoes – 3 pcs.;
Champignons – 200 g;
Processed cheese – 3 pcs.;
Leeks – 2 pcs.;
Chicken meat – 350 g;
Black pepper - to taste;
Olive oil – 2 tbsp. l.;
Salt - to taste.

Cooking time: 50 minutes.

Calorie content: 69 Kcal/100 g.

Boil the chicken for twenty minutes. To make the broth transparent, immediately after boiling, remove the foam from the top and reduce the heat. Wash the mushrooms in warm water and chop into slices.

Fry in olive oil until the moisture has completely evaporated. Wash the onion and chop it into half rings. Add to the mushrooms, stir and sauté for three minutes. Place the potatoes, cut into bars, into a pan, followed by mushrooms with onions and pieces of processed cheese.

It is very important to mix everything well at once so that the cheese dissolves in the broth and the soup becomes homogeneous. Add seasonings, salt and set the pan aside.

It is not recommended to eat the soup right away; it is better to let it brew a little so that all the aromas of the products mix and play in unison.

Delicious soup with salmon and spinach

salmon fillet - 300 g;
potatoes - 4 units;
onions and carrots - 1 each;
tomatoes - 2-3 small;
melted cheese - 200 gr;
yellow sweet pepper - 1;
salt, ground pepper;
dill and parsley - 2-3 sprigs each;
post oil

Preparing the vegetables. Let the potatoes cook, and in the meantime prepare the frying - fry the pepper, then add onions and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying pan, add salt and pepper. Fry for a few more minutes, then add to the soup. Add cheese to a saucepan and stir for a few minutes. Lastly, add the chopped herbs, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

How to make cheese soup from processed cheese

Peel the potatoes and cut them into strips or cubes. Finely chop the onion. Three carrots on a coarse grater. First fry the onion in butter until transparent, then add the carrots and sauté until soft.

You can also lightly fry the potatoes before adding them to the soup.

While the vegetables are cooking, mix the melted cheese with a small amount of hot water. This is necessary so that the cheese is completely dissolved and there are no lumps left in the soup. However, if you chop the cheese into small pieces, it will dissolve perfectly in boiling water right in the saucepan with the soup.

Meanwhile, water in a saucepan is already boiling on the stove. Add the fried onions, carrots and potatoes and cook until completely cooked. Don't add the cheese right away because it will slow down the cooking of the potatoes. As soon as the potatoes are ready (and this is literally 5-7 minutes), put the melted cheese in a saucepan and, stirring, wait until it is completely dissolved. If the cheese is not salty and spicy enough, then salt and pepper the soup to taste. Here we have such a handsome yellow guy. And the taste is simply to die for. As you have already seen from the description, there is nothing easier than making cheese soup. A recipe with a photo will make your task even easier. We would like to wish you culinary success. And Bon Appetit!

Garnish the soup with a sprig of fresh parsley and you are ready to serve.

Cooking in the microwave

meat broth - 100 g;
potatoes - 1-2 small tubers;
crackers - 20 g;
hard cheese - 60 g;
processed cheese - 1 unit;
sweet paprika and salt - ½ tsp each.

Place diced potatoes in a microwave-safe container, season and salt, add broth and place in the microwave. At maximum power, heat for about 10 minutes. Add the cheese, mix, and place in the microwave at the same temperature for another 10-15 minutes. Stir and leave covered for a quarter of an hour.

water - 3 l;
float cheese - 200 gr;
mixed minced meat (chicken and pork) - 450 g;
champignons - 250 gr;
carrots and onions - 1 each;
potatoes - 4 medium;
garlic - 2 cloves;
laurel;
allspice - 4;
salt to taste.

Divide the finished minced meat into small balls, for example, using a teaspoon. To make it more convenient to roll the meatballs with your hands, your palms should be wet - then the minced meat will not stick to the skin.

While we are rolling the meatballs, the water with salt and bay leaves should boil. Place all the balls in boiling water at the same time and leave to cook for ten minutes. When foam appears, remove it.

Meanwhile, cut the potatoes into cubes, finely chop the onions and carrots. After ten minutes, put them in the broth. Let's leave it to get ready.

Wash and dice the mushrooms and add to the broth. Immediately add spices and finely chop the garlic. Three cheeses, stirring, cook for a few more minutes until the cheese is completely melted. Let it sit for a third of an hour.

Its delicate taste, creamy consistency and appetizing aroma make it impossible to resist cheese soup. A distinctive feature of this first course is its bright cheese taste, while the other components only complement and slightly highlight it.