Cheese soup. Tomato soup with cheese in the oven
Cheese soup is a real find for a solid winter lunch - rich taste, magical aroma and high calorie content.
At the same time, the soup does not cool down for a long time - the cheese crust does not allow the contents of the plate to cool.
The method of preparing cheese soup depends on the type of cheese. For example, processed cheese must be dissolved in boiling water or broth, but hard cheeses are not boiled; they are cut into pieces or grated and added to the finished dish, or hot broth and vegetables are poured over the cheese.
The basis for the soup can be vegetable or meat broth or plain water - it's your choice.
In the traditional cuisine of different nations, cheese soups are prepared according to a variety of recipes, and they all have their own characteristics - the cheese is cut thinly or put into the soup in large pieces and melted completely, or even grated cheese is simply added to the rich ready-made broth.
I offer you a selection of popular cheese soup recipes from cuisines of different countries
Cheese soup (French recipe)
- 50 g butter,
- 50 g flour,
- 1 liter low-fat broth,
- 125 ml dry white wine,
- 150 g Dutch cheese,
- 2 egg yolks,
- 50 g sour cream,
- parsley,
- pepper,
- nutmeg,
- garlic.
Preparation
Melt the butter in a thin-walled saucepan, add flour, mix everything thoroughly. Pour in the hot broth in small portions, continuing to stir. Add wine, grated garlic, pepper and nutmeg. Bring to a boil and add grated cheese (100 g). Once the cheese has melted, the soup is ready. Beat the yolks with sour cream, pour over the prepared soup, stir everything well until smooth, add chopped cheese (50 g), finely chopped parsley. Serve the soup hot with toasted bread. You can use milk instead of broth.
Baked cheese soup (French recipe)
- 6 onions,
- 10 g butter,
- 3 cloves of garlic,
- 300 g hard cheese,
- salt,
- 0.5 kg of gray bread.
Preparation
Cut the onion into rings and fry in oil along with garlic, add salt, add water and cook a little. Place a layer of thinly sliced bread in a fireproof dish and cover it with a layer of grated cheese. Continue alternating bread and cheese layers until the dish is full. Then pour in a decoction of onions and garlic (unstrained) and bake in the oven.
Dutch cheese soup
Ingredients:
- 3 eggs,
- 4 cm,
- spoons of sweetened cream,
- 100 g Dutch cheese,
- a pinch of grated nutmeg,
- 0.75 l chicken broth,
- 2 tbsp. spoons of gin,
- greens for decoration,
- 1 hard-boiled egg.
Preparation
Mix eggs with cream, grated cheese and nutmeg. Bring the broth to a boil, remove from heat, add the remaining ingredients, and whisk gently with a slotted spoon. Add gin to the soup and serve immediately, garnished with hard-boiled egg slices and herbs.
Neapolitan soup
- 1 tbsp. spoon of butter,
- 1 tbsp. spoon of flour,
- 2 tbsp. spoons of hard cheese (Parmesan),
- 1/2 cup sour cream,
- 2 yolks,
- 1 liter of broth.
Preparation
Fry the butter with flour and grated cheese. Without removing from heat, stir until a homogeneous mass is formed. Pour in sour cream and whipped yolks. Bring to a boil while stirring and pour in the broth. Serve the soup with fluffy rice or thin pasta, sprinkled with grated cheese.
Instant cheese soup (Italian recipe)
- 40 g butter,
- 40 g flour,
- 1 bouillon cube
- 1.25 liters of water,
- 30-40 g spaghetti,
- 60 g hard cheese,
- green onions,
- salt, pepper
Preparation
Saute the flour in butter until yellow, add meat broth or cube broth and boil. Heat spaghetti in the soup, boiled in salted water and cut into pieces 2 cm long. Add grated cheese and finely chopped green onions. Season and serve immediately.
Instant cheese soup (English recipe)
- 40 g butter,
- 60 g onions,
- 40 g flour,
- 0.5 l milk,
- 0.25 l broth,
- 160 g hard cheese,
- about 1/2 teaspoon salt,
- ground pepper,
- nutmeg,
- 4 small slices of bread,
- 20 g butter.
Preparation
Sauté the onion in butter, prepare a light flour dressing, dilute it with a mixture of hot milk and broth, add grated cheese (just warm it in the soup). Season to taste. Fry the bread and pour hot soup over it in a plate.
Potato and cheese soup
- 1.5 cups of any vegetable broth,
- 1.5 glasses of milk,
- 2 potatoes,
- 4 tbsp. spoons of grated cheese (or feta cheese),
- 2 teaspoons butter,
- 1/2 tbsp. spoons of flour,
- 1/2 onion,
- parsley,
- dill,
- salt,
- caraway.
Preparation
Pour vegetable broth over peeled and diced potatoes and cook for 10-12 minutes, adding a pinch of salt. Prepare a light sauté from butter, finely chopped onion and flour, diluting it with milk, and add to the boiled potatoes. Season the soup with salt to taste, season with caraway seeds and bring to a boil, then remove from heat and add the remaining amount of butter. Immediately before serving, distribute the grated cheese into deep plates and pour over the hot soup. Serve with slices of toasted bread.
Cheese soup with tomatoes
- 1.25 liters of strong meat or chicken broth,
- 4-6 small tomatoes,
- 40 g butter,
- 2 yolks,
- 80 g hard cheese,
- green onions or parsley.
Preparation
In a strong broth, quickly boil the tomatoes, cut into slices or slices, add butter, mashed with yolks and grated cheese, and then do not boil the soup.
When serving, add parsley. You can add canned green peas to the soup.
Cheese soup with onions
- 100 g smoked bacon,
- 2 large onions,
- 2 tbsp. spoons of flour,
- 1.5 liters of water,
- 200 g cheese,
- 2 egg yolks,
- salt,
- lemon juice,
- ground red pepper,
- sour cream,
- green.
Preparation
Fry the diced bacon and onion rings, add flour, dilute with water, sprinkle with salt, pepper, grated cheese and cook while stirring until tender. Pour the mixture of egg yolks and sour cream into the finished soup, cooled to 60°C. When serving, sprinkle the soup with herbs.
Cheese soup with semolina
- 20 g butter for vegetables,
- 100 g vegetables (cauliflower, celery, carrots, green peas),
- salt,
- 40 g semolina,
- 40 g butter,
- 2 yolks,
- 60 g hard cheese,
- parsley,
- 1.25 liters of meat broth.
Preparation
Salt the chopped vegetables and simmer with butter, pour in the meat broth and cook together with the fried semolina. After 20 minutes, stir in a mixture of butter, mashed with yolks and grated cheese, and then do not boil the soup. When serving, add parsley.
Cheese soup with white bread
- 80 g white bread,
- 20 g butter,
- 80 g Swiss (Emmental) cheese,
- 1.25 liters of vegetable broth,
- 80-100 g onions,
- 1 yolk,
- parsley,
- nutmeg.
Preparation
Cut the bread into cubes, fry, cool, mix with grated cheese, pour in the strained vegetable broth, add chopped and fried onions and leave for 10 minutes in a water bath until the bread swells. Season the soup with yolk, parsley and grated nutmeg.
Cheese soup with ham and mushrooms
- 20 g butter,
- 50 g lean ham,
- 1 tbsp. spoon of chopped champignons,
- 1.25 liters of strong meat broth,
- 20 g butter,
- 2 yolks,
- 80 g hard cheese,
- parsley.
Preparation
Fry chopped ham in oil, add mushrooms, pour in broth and boil. Stir the butter, pounded with yolks and cheese, into the soup, heat (but do not boil!), add parsley and serve immediately.
Swiss soup with cheese
- 2 slices of white bread,
- 2 tbsp. spoons of butter,
- 1 liter of meat broth or water,
- 6-8 tbsp. spoons of grated cheese,
- 1/2 cup milk,
- 1/2 cup cream,
- salt, pepper,
- 2 tbsp. spoons of finely chopped parsley.
Preparation
Cut slices of white bread into cubes and fry in butter. Add meat, broth or water, cumin and simmer the soup over low heat for 10 minutes. Add milk and cream, remove the soup from the heat and, stirring gently, add the cheese. Salt and pepper. Sprinkle with parsley and serve hot.
Cheese soup with noodles
- 0.75 l of water,
- salt,
- 60-80 g noodles,
- 0.5 l milk,
- 120-150 g cheese,
- green onions or dill,
- 20 g butter.
Preparation
Boil the noodles in salted water, pour in the milk, add the grated cheese. Place, season with green onions or dill, season with oil.
Cheese soup with egg and potatoes
- 1.25-1.5 liters of water,
- salt,
- caraway,
- 50 g onions,
- 250 g potatoes,
- 120 g cheese,
- 1 egg,
- 40 g butter,
- ground sweet pepper,
- parsley or green onions.
Preparation
Peel the washed potatoes, cut into cubes, boil until tender in boiling water with salt, caraway seeds and chopped onions, add the cheese, remove from the heat and let the cheese warm up. Just before serving, beat in the egg and add butter, mashed with sweet ground pepper and parsley or green onions.
Cheese soup with bacon (Slovak recipe)
- 80 g flour,
- 1 egg,
- 150-200 g cheese,
- about 1.5 liters of water,
- salt,
- 40 g bacon,
- ground sweet pepper.
Step-by-step recipes for making cheese soup from processed cheese with sausage, mushrooms, salmon, shrimp and chicken fillet
2018-03-05 Rida KhasanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
10 gr.
9 gr.
Carbohydrates
8 gr.157 kcal.
Option 1: Classic recipe for cream cheese soup
This soup takes pride of place among the first courses. They are at the same time simple to prepare, but at the same time exquisite, always tasty and appetizing. They are loved because they are easy and quick to prepare. Soup with cheese will perfectly fill and warm you up.
Cheese soup goes well with various vegetables, boiled or smoked meat, wild mushrooms, red and white fish and seafood. Processed cheese can be purchased in briquettes or in tubs, with a softer consistency.
Ingredients:
- 200-230 gr. processed cheese;
- five potatoes;
- tablespoon sunflower oil;
- half a teaspoon of salt;
- a pinch of turmeric;
- half a teaspoon of ground black pepper;
- small onion;
- small carrot;
- fresh greens.
Step-by-step recipe for processed cheese soup
Remove the skins from the potatoes and chop into cubes. Pour water into a saucepan, add salt and pepper. During cooking, remove the foam in a timely manner.
Peel the onion with carrots and chop with a knife. Heat oil in a frying pan and fry vegetables in it, sprinkling with turmeric, for about six minutes.
Add the roasted vegetables to the finished potatoes and stir.
Grate the processed cheese directly over the pan and continue cooking, stirring with a spoon, until the cheese has completely dissolved.
Rinse the greens with water and finely chop with a knife. Add to the soup, stir and after a couple of minutes turn off the heat.
Cover the soup with a lid for ten minutes to allow it to steep and serve. You can also add zucchini, zucchini and celery to the soup.
Option 2: Quick recipe for cream cheese soup
Cheese soup can be cooked in just 25-30 minutes. Ready-made minced meat, from which meatballs will be formed, will help out.
Ingredients:
- two liters of water;
- three potatoes;
- two onions;
- three tablespoons of processed cheese;
- fresh herbs;
- bay leaf;
- 200 gr. minced meat;
- a tablespoon of sour cream;
- spices;
- vegetable oil.
How to quickly make cheese soup from processed cheese
Stir sour cream, finely chopped onion, salt and pepper into the minced meat. Stir everything thoroughly until smooth. Wet your hands with cool water and roll into small round meatballs.
Peel the potatoes, wash and cut into cubes.
Peel and chop the second onion. Sauté the vegetable in oil until golden brown.
Put a saucepan with some water on the fire. As soon as it boils, add the meatballs, chopped potatoes and fried vegetables.
After seven minutes, add cheese and stir. Reduce heat so the soup does not boil.
When the cheese is completely melted in the broth, turn off the heat. When serving, garnish each serving of cheese soup with finely chopped fresh herbs.
Option 3: Cheese soup with processed cheese and chicken fillet
Cheese and chicken soup is a good lunch option. It is prepared quickly, from the simplest and most affordable ingredients, and looks very bright and appetizing. And what’s important is that it fills you up quickly.
Ingredients:
- 350-390 gr. chicken fillet;
- 200-220 gr. processed cheese;
- three potatoes;
- carrot;
- salt and ground black pepper;
- laurel leaf;
- white baguette or loaf;
- a couple of cloves of garlic;
- olive and vegetable oil.
How to cook
Place one and a half to two liters of water in a saucepan on the stove to heat up.
Wash the chicken fillet, cut off all excess: fat, membranes. Divide into pieces and transfer to boiling water. Add salt, black peppercorns, two bay leaves. Cook from boiling for twenty minutes.
Peel, wash and cut the potatoes into cubes.
Remove the meat from the broth onto a plate. Place potato wedges into the broth and cook for about six minutes.
Grate the carrots on a medium grater. Fry in any oil until soft. Transfer the roast to the saucepan with the potatoes and stir.
Divide the processed cheese into small pieces and add to the soup, stir with a spoon until it melts without a trace. After this, turn off the stove.
Cut the baguette into thin slices, dip in olive oil and rub with a cut clove of garlic. Place the bread on a baking sheet and place in the oven for 2-3 minutes at a temperature of 180-190 degrees.
Place a few pieces of chicken in each bowl of soup. Serve garnished with fresh herbs and baguette croutons.
Option 4: Cheese soup with processed cheese and sausage in a slow cooker
Cheese soup in a slow cooker is extremely easy to prepare, which will especially please young mothers. Preparing lunch will not be any difficulty; the miracle machine will do everything itself, except for preparing the ingredients.
Ingredients:
- two potatoes;
- carrot;
- a pair of onions;
- 300 gr. raw smoked sausage;
- four processed cheeses;
- a small bunch of dill;
- salt and ground pepper.
Step by step recipe
Cut the sausage into thin half-circles.
Peel the potatoes and cut the tubers into small pieces.
Grate the peeled carrots or cut into thin circles.
Remove the skin from the onion and chop finely.
Rinse the greens and chop finely.
Combine the prepared products in a multicooker bowl. Fill with water (you can use meat broth) and select the soup mode for an hour.
While the soup is preparing, grate the cheese. To make this easier, you need to cool the cheese in the freezer in advance.
Half an hour from the start of cooking, add grated cheese to the bowl, stir and continue cooking.
When the multicooker signals the end of cooking, change the mode to heating so that the soup infuses. After ten minutes you can serve it. If desired, raw smoked sausage can be replaced with regular boiled sausage. It will be tastier if it is fried first.
Option 5: Cheese soup with melted cheese and mushrooms
This soup can be prepared without meat products, but with mushrooms. In fact, mushrooms are also meat, only of plant origin. Unlike simple mushroom and potato soup, this one has a more delicate consistency and a pleasant creamy aroma.
Ingredients:
- 200-250 gr. forest mushrooms;
- three potatoes;
- bulb;
- half a glass of cream;
- 100-120 gr. processed cheese;
- 50-60 gr. butter;
- salt and black pepper;
- bay leaf.
How to cook
Clean fresh mushrooms from debris, rinse and cut into arbitrary pieces. If the mushrooms are frozen, then defrost them first, but not completely, otherwise they will become watery.
Peel the onion and chop finely. Grind one peeled potato on a medium grater.
Melt a piece of butter in a frying pan and add mushrooms and onions to it. Stir and cook until the onion is soft. Add potatoes, reduce heat and fry until potatoes are cooked through.
Cut the remaining potatoes into medium cubes. Place in a saucepan and add water and salt. When the potatoes are almost ready, add melted cheese to it.
Add frying from the frying pan, ground pepper and bay leaf. After seven minutes, turn off the heat.
Let the soup sit under a tightly closed lid and serve, sprinkled with fresh parsley and white or rye bread croutons. You can also use other fresh mushrooms, dried or pickled, in the Soup.
Option 6: Cheese soup with processed cheese, salmon and pine nuts
A simple cheese soup can be turned into a delicious dish if you cook it with red fish and serve with pine nuts.
Ingredients:
- 250 gr. salmon fillet;
- shallot bulb;
- carrot;
- fresh dill;
- three potatoes;
- three tablespoons of pine nuts;
- four processed cheeses;
- pepper and salt;
- olive oil.
How to cook
Heat olive oil in a saucepan. Fry coarsely grated carrots and shallots, stirring, until golden brown. At the end of frying, add the peeled pine nuts, mix and turn off the stove.
Fill the pan with water. After boiling, add processed cheese, cut into small cubes, into it. Stir with a wooden spatula until the cheese melts.
Wash the peeled potatoes and cut into small squares. Place in cheese broth.
When the potatoes are almost ready, transfer the roasted vegetables from the saucepan to the soup.
Wash the salmon fillet and cut into cubes. Place in the soup immediately after frying, add salt and finely chopped dill. After boiling, cook for about 5-7 minutes and turn off the stove.
Leave for 5-6 minutes and serve immediately. This soup can also be made from pollock, and the broth is just as tasty.
Option 7: Cheese soup with melted cheese and shrimp
Those who love seafood can prepare themselves a light shrimp soup for lunch. If desired, at the end of cooking, the soup can be ground in a blender, then you will get the most delicate creamy soup.
Ingredients:
- two liters of water;
- 300 gr. frozen shrimp;
- four potatoes;
- carrot;
- a pinch of salt;
- three processed cheeses;
- salt;
- laurel leaf;
- four black peppercorns;
- sprig of parsley.
Step by step recipe
Fill a saucepan with water, bring to a boil and place frozen shrimp in it. Add salt, bay leaf and peppercorns. After five minutes, remove the shrimp, strain the broth and put it back on the fire.
Coarsely chop the peeled potatoes.
Finely chop the carrots and onions and combine them in the broth with the potatoes. Cook until soft, about thirteen minutes.
Cut the processed cheese as desired. Place in boiling soup and stir until they are completely dissolved in the broth. Add salt to the soup if necessary.
Peel the shrimp from their shells and add to the soup. After a couple of minutes, you can turn off the stove.
Pour the cheese soup into bowls, seasoning each serving with a handful of chopped parsley.
Option 8: Cheese soup with melted cheese in pots
The soup can be prepared not only on the stove or in a slow cooker, but also in the oven. To do this, you will need clay or ceramic baking pots, which will act as portion dishes. The amount of ingredients in the recipe is for four pots.
Ingredients:
- 500-540 gr. pork;
- six potatoes;
- 310 gr. processed cheese;
- two small onions;
- salt and spices.
How to cook
Wash the pork meat, trim off the fat and membranes, and cut into small pieces. Place on the bottom of the pots.
Sprinkle the onion cubes over the meat.
Place small potato cubes in pots on top of the onion layer.
Pour hot water into a separate cup, add salt and spices, stir.
Pour the water into the pots, not reaching 1-1.5 cm from the edge.
Place melted cheese cubes in each pot.
Place a circle of food foil under the lid of the pot to prevent the soup from running away. Place in a cold oven for 90 minutes at a temperature of 170-180 degrees.
Serve the soup directly in the pots before it cools down. Bon appetit!
A creamy, smooth cheese soup with a delicious taste that makes it impossible to resist trying a hearty bowl of first course and is very easy to prepare. The main component is processed cheese, and the remaining ingredients can be added according to your taste to diversify the hearty dish.
Such soups are quite nutritious, but at the same time incredibly easy to prepare and do not require a large number of ingredients - you can use meat and vegetables that are available for cooking.
A delicious soup will also be satisfying, since along with a rich, satisfying broth there will be meat, poultry or even seafood. For lovers of vegetable soups, there are also sure to be recipes, because the creamy taste goes perfectly with many vegetables. Cereals and pasta, which we love so much, are also added to the soup. Well, where would we be without potatoes? They are very appropriate here.
When I can’t figure out what to cook for lunch, and there are processed cheeses in the refrigerator, then the answer comes by itself. I suggest you get acquainted with the variety of soup options and choose your favorite.
How to properly prepare cheese soup?
Creamy soups with the addition of cheese occupy a separate niche in cooking, among them the classic cheese soup with the addition of mushrooms, chicken or seafood stands out. How to prepare a delicious first course?
The soup can be cooked in water or vegetable broth, but chicken broth is best suited for cooking. You can make it budget-friendly by boiling a chicken back (ridge), a couple of legs or wings. The broth based on chicken breast turns out “empty” and not flavorful.
Well, in addition to the processed cheese itself (and some recipes use hard cheese), root vegetables are added to the dish - potatoes and carrots, pumpkin, sautéed onions, fresh herbs and seasonings, a little rice or thin noodles for satiety.
What kind of cheese should you use to make cheese soup?
There are a huge number of recipes for the dish, so the ingredients used in it are different, including the main product - cheese. Any cheese can be used for cooking, even expensive varieties with blue mold. The only thing worth paying attention to is that depending on the type of cheese, it is added to the broth at different stages of preparation.
- Processed or soft cheese is added almost at the very end of cooking the soup; the product in the form of a block can be grated or cut into small cubes to quickly dissolve;
- Brie or Roquefort cheese is added to the soup along with herbs, literally a couple of minutes before readiness; they can be mashed and mixed with heavy cream to enhance the aroma and taste of the dish;
- If the recipe uses semi-hard or hard cheese, it must be grated on the finest grater with a ribbed surface, and it is added to the dish 5-7 minutes before the end of cooking and must completely dissolve.
Cheese soup will add variety to everyday meals when all other first courses have become boring and are eaten by family members with reluctance. And, of course, it’s worth remembering that you can use almost any product for cooking.
A simple recipe for cheese soup with smoked chicken breast
When there is absolutely no time to prepare hot food, ordinary processed cheese and some vegetables will help out. Celery in the dish can be replaced with potatoes in the same quantity. For a more tasty and rich broth, we use smoked chicken breast, which will add a wonderful taste and aroma to the soup. If you have previously prepared creamy sauces with smoked meats, for example, then you will understand perfectly how delicious it can be. If you have leftover chicken broth or a frozen version, it will come in handy here too.
- Small celery root;
- 1 medium carrot;
- 1-2 onions;
- Smoked chicken breast – 300 gr.;
- 2-3 pcs. processed cheese (block);
- 500 ml. chicken broth;
- 55 ml. vegetable oil;
- 3-4 sprigs of fresh parsley;
- Salt, black pepper and spices.
Preparation:
1. Cut the peeled celery root into thin slices, then cut them into long sticks or sticks. Place in a saucepan and fill with water. Chicken broth is also suitable for soup; if you have some left over from a previous dish or you are preparing it frozen for long-term storage, then it’s time to take it out. The soup will be even tastier with chicken broth. Place the pan on the stove and start cooking.
2. Chop the onions and carrots. Grate the carrots on a medium-sized grater or cut into thin slices with a knife. The size of the carrot will determine how quickly it cooks. It is best to cut the onion into small cubes, but you can also cut it into strips. It depends on whether you like onion pieces in your soup.
3. Heat a frying pan on the stove with a small amount of vegetable oil. First add the onion and fry it until it becomes soft and translucent. Then add the carrots and fry over medium heat until the carrots are just slightly softened and browned. You should not overcook onions and carrots, this can spoil the taste of the finished soup and dark pieces will float.
4. Remove the smoked chicken breast from bones and skin. Then cut into thin strips, approximately the same size as you cut the celery earlier. Place the chicken in the pan and then add the fried onions and carrots.
5. It's time to add the melted cheese. To do this, grate it to make it easier, you can lightly freeze it. If your cheese is soft, then cut it into small pieces with a knife. It should dissolve easily in the boiling broth. Add cheese to soup and stir. Cook until it melts. Salt and pepper the soup to taste.
6. The soup will be ready when all the vegetables in it are cooked. By this point, the cheese will completely melt in the broth. You can add fresh herbs and spices. Remove the finished soup and let it brew under the lid for literally five minutes.
Pour the finished soup into bowls and add the remaining parsley. A bright and tasty lunch is ready.
Processed cheese soup with noodles and sausages
To prepare this dish, you can use any type of sausage, both classic - milk, and take, for example, small smoked hunting sausages or sausages, which will add a piquant taste and aroma. It is not surprising that this soup is loved by children who are not indifferent to sausages. But many adults will also like it, especially because of its simplicity and the relatively low cost of ingredients for preparation. This is again one of those soups that is prepared from what is at hand, but with a result that exceeds all expectations.
To prepare you will need:
- 4-5 sausages;
- 3-4 small potatoes;
- 1 small carrot;
- 1-2 onions;
- 2 tbsp. spoons of thin noodles;
- A pinch of salt and black pepper;
- 50 ml. sunflower oil;
- 2-3 cheeses for mushroom-flavored soup;
- Some fresh herbs.
Preparation:
1. Since this soup does not use meat, which must be cooked in advance, you need to start preparing it by frying the onions and carrots. Cut the onion into very small cubes and place in a heated frying pan with oil. Let it brown just a little. After this, add the carrots grated on a coarse grater to the onion. Sauté them together until half cooked. Next they will be cooked in the soup.
2. A couple of minutes after the carrots, add sausages or sausages to the vegetables in the frying pan. They need to be peeled and cut into thin slices. Fry the sausages along with the vegetables.
3. For the convenience of preparing the soup, you can fry vegetables and sausages directly in a saucepan with a thick bottom, but do not forget to add oil. This method is also suitable for those who cook in a slow cooker.
4. Pour enough water into the soup pot and place it on the stove. Peel the potatoes and cut into small cubes. Place in water and cook until tender, this will take literally 10-15 minutes.
5. When the potatoes are almost cooked, add vermicelli to it. Cook together until done. Then put the fried vegetables and sausages into the pan. Cut the processed cheese into small pieces and throw into the boiling soup. Cook for another five minutes until all the ingredients are ready and the processed cheese has melted.
An excellent hearty lunch for the whole family is ready. Add fresh herbs and crackers to it. Bon appetit!
Delicious cheese soup with meatballs and champignons
What could be tastier than thick cheese soup with hearty meatballs on a gloomy winter evening. Simple ingredients can be found in every home, and preparing soup takes very little time. Most likely, it has become boring for a long time, but its cheese brother may become a real discovery for you.
To prepare you will need:
- 3 small potatoes;
- 200 gr. processed cheese;
- 300 gr. minced meat;
- 230 gr. fresh champignons;
- 1 small carrot;
- 2 onions;
- Salt and pepper - to taste;
- Favorite spices;
- A little sunflower oil;
- A small bunch of fresh herbs.
Preparation:
1. Peel the potatoes and cut them into cubes. Pour water into a saucepan and bring to a boil. Place the potatoes in boiling water and cook until tender. In this way, the potatoes will cook well and the broth will remain clear.
2. At this time, peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater. Heat a frying pan with vegetable oil and fry the onion first, and then add the carrots to it. Sauté until the vegetables are softened and slightly browned.
3. Wash and dry the champignons. If the caps have darkened, you can clean them. Cut the mushrooms into thin slices and add to the frying pan with the vegetables. Fry them together until the mushrooms are ready.
4. Salt the prepared minced meat and lightly pepper it. Roll it into many small meatballs, placing them on a clean, dry board. When all the meatballs are ready, place them individually in boiling water in a saucepan.
5. Place the fried mushrooms and vegetables in the pan where the potatoes and meatballs are already being cooked. Add melted cheese to the soup. If it is in the form of cheese curds, then they need to be cut or crumbled, and if the processed cheese is soft, then put it with a spoon and mix. Cook the soup until cooked and the cheese has dissolved.
Simmer the soup for a few minutes over low heat and you can pour the creamy delicacy into plates and start eating.
How to cook cheese soup with red fish
A dish with the addition of red fish, which will resemble a rich, creamy fish soup, will pleasantly diversify the collection of cheese soups. This soup, of course, is not as simple and accessible as the version with sausages, but in taste it is far ahead of it. Any type of red fish from the salmon family will suit this soup, preferably fresh, of course. You can even find special soup sets that are cheaper than fillets. But this will be enough for us for taste and flavor. Moreover, it’s no secret that red fish goes amazingly well with creamy additives.
To prepare you will need:
- Red fish soup set;
- 1 carrot;
- 1-2 stalks of celery;
- 2 potatoes;
- 1 onion;
- 5 processed cheeses;
- Salt, pepper and spices;
- 60 ml. vegetable oil;
- 3 sprigs of fresh dill.
Preparation:
1. Make broth from pieces of fresh red fish. To do this, pour water into the pan and place the fish, divided into portions. Add salt, peppercorns and bay leaves. Turn the heat to medium. The broth will cook for approximately 25-30 minutes.
2. Remove the fish from the broth, remove the bones and place in a clean pan. Strain the broth there through a fine sieve. Now we will continue to prepare soup from it.
3. Peel the potatoes and cut them into large cubes. Add to fish stock and continue to cook over medium heat.
4. Cut the onion, carrots and celery into small cubes and fry them in oil until golden brown and soft. Transfer to soup and simmer for about 8-10 minutes.
5. Chop fresh herbs and cheeses, pour into the soup and let it simmer until the cheeses dissolve and turn the broth into a cheesy one with a soft, creamy taste. Check the dish for salt and serve.
Delicate cheese soup with fish is ready. If you do not have the opportunity to prepare such a soup from fresh fish, then canned pink salmon will do. Bon appetit!
Light cheese soup with champignons and broccoli
To prepare this soup, you can use any mushrooms, including frozen or canned. As for cheese, it is better to use the kind that is sold in plastic containers, that is, soft (sandwich) cheese without additives. Be sure to look at the product composition on the packaging; it must be made from natural cheese and not artificial substitutes. Then it will melt well in the soup and taste great. Fresh champignons are good, but frozen ones can also be used. The soup itself is very tender and aromatic, the mushrooms smell very tasty. In addition, this soup will not weigh you down too much if you are on a diet. He's almost vegetarian.
To prepare you will need:
- 5-7 large champignons;
- 2-3 potato tubers;
- 1 small carrot;
- 220 gr. fresh or frozen broccoli;
- Packaging 200 gr. processed cheese;
- Salt, black pepper, and spices - to taste;
- A little vegetable oil and butter;
- Fresh herbs - according to your needs.
Preparation:
1. Cut clean champignons into thin slices or pieces. Please note that they will shrink in size when frying. Melt a piece of butter in a frying pan and add the mushrooms to fry. Fry until all the mushroom juices have evaporated and the champignons begin to brown.
2. Pour water into a saucepan, place it on the stove and bring to a boil. At this time, prepare the vegetables. Peel the potatoes and cut into small cubes the way you like to see them in the soup. Wash the broccoli and separate it into smaller florets. Large ones can be cut lengthwise with a knife.
3. Grate the peeled carrots on a coarse or fine grater. You can cut it into very thin strips with a knife. Place in a frying pan heated with oil and fry lightly until the carrots soften a little.
4. Transfer all the vegetables to boiling water, add salt and season the future soup with spices. First potatoes and broccoli. After they have simmered for 10 minutes, add the carrots and mushrooms.
5. Boil the soup until the vegetables are ready. Now you can add melted cheese. Place the soft cheese out of the package with a spoon, and first chop the hard cheese with a knife.
Once the cheese has dissolved, the soup can be poured into bowls and served. Fresh herbs go great with this lunch.
Even in Rus', they enjoyed chicken broth with giblets, and in our time, the soup can be modified by preparing it with the addition of processed cheese and vegetables. The delicate creamy taste will go well with chicken hearts. The soup will turn out to be very nourishing and thick, so it’s easy to feed a large hungry family.
To prepare you will need:
- 4-6 potato tubers;
- 1 small carrot;
- 1 small onion;
- 600 gr. giblets (chicken hearts);
- 100 gr. processed cheese;
- 50 gr. thin vermicelli;
- Salt, pepper, spices and seasonings;
- 55 gr. butter;
- Greens - to taste.
Preparation:
1. Rinse the giblets well in cold water, trim off excess fat and cut in half to remove any blood clots remaining inside. Then rinse the chicken hearts again and fill them with clean water.
2. Cut the onion into small cubes and fry in a small amount of oil. When it becomes transparent, add finely chopped carrots. Stirring constantly, fry them until lightly browned.
3. Peel the potatoes, cut them into large cubes and place them in boiling water or broth. The broth can be vegetable or chicken.
4. Add chicken hearts to the onions and carrots in a frying pan and simmer them for 15 minutes over low heat, covering with a lid. After that, put them in the broth with potatoes and cook further.
5. When the potatoes are almost ready, add vermicelli to the boiling future soup. After a couple of minutes, add melted cheese and cook until tender. The cheese should completely dissolve; the softer it is, the faster this will happen.
Serve the soup to the table, pouring it into plates with the addition of garlic croutons. Eat it hot!
This version of a simple cheese soup is perfect for cooking outdoors, in the country, when you need to quickly and tasty feed people a hot dish. If you don’t have time to cook meat or chicken broth, the smoked taste and aroma of sausages will help you prepare an amazingly tasty dish. If you are planning to fry sausages on the grill at the dacha, but the weather has turned bad, please your household with hot soup with sausages. They will not only thank you, but also ask for more.
To prepare you will need:
- 200 gr. processed cheese;
- 2 large potatoes;
- Small carrots;
- Onion;
- 300 gr. sausages;
- 2 tbsp. spoons of steamed rice;
- A small bunch of different greens;
- Vegetable oil for frying;
- Salt, ground black pepper.
Preparation:
1. Rinse the rice under running water until the water runs clear. This way you will wash away excess starch so that the broth in the soup is not too cloudy and thick. Place the rice in a pan of cold water and let it cook.
2. Peel the potatoes and cut into cubes. Add it to the rice in the pan and continue to cook them together. At this stage you can add a little salt.
3. Peel the onions and carrots. Cut the sausages into rings about a centimeter thick. If the hunting sausages are thick, then the mugs can be made thinner. Now you need to fry it all. First, place finely chopped onion in a heated frying pan with oil. Fry until transparent. Add the grated carrots second. After the carrots, add the sausages and let them fry a little. The crust will give the soup a special, bright smoked taste.
4. At this point, the rice and potatoes are almost cooked. Add fried vegetables and sausages to the pan. Stir and cook further.
5. Grate the hard processed cheese on a coarse grater or chop it into pieces with a knife. Soft cheese from a jar can be immediately spooned into boiling soup. Stir and let simmer for 5 minutes. The cheese will dissolve during this time. Also add fresh chopped herbs.
When serving, sprinkle the dish with a small pinch of sweet paprika or hot pepper. This soup is very tasty to eat with fresh bread or croutons. Bon appetit!
Recipe for cheese soup with chicken and garlic croutons
You can diversify a simple cheese soup by preparing savory garlic croutons from day-old bread - black or white. The soup is simple, prepares very quickly, there are record few ingredients. But the taste and crispy crackers to boot will not let you forget it for a very long time.
To prepare you will need:
- 350 gr. New potatoes;
- 400 gr. chicken fillet;
- 1 piece onions;
- 5 cloves of garlic;
- A bunch of fresh parsley;
- 5 slices of bread;
- A little salt and black pepper;
- 55 gr. butter.
Preparation:
1. Rinse the chicken fillet, fill it with clean water in a saucepan and cook until done with the addition of salt and spices. Remove the finished meat, disassemble into portions and return to the broth.
2. Peel and cut the potatoes into medium-sized cubes and add to the soup. Fry the onions and carrots in oil and add to the broth.
3. After all the vegetables are cooked, add processed cheese and herbs, more salt and seasonings and let the soup boil for a few minutes.
4. Cut the bread into cubes, dry it in a dry frying pan with salt and pepper until golden brown, add garlic passed through a kitchen press and a piece of butter.
5. Serve the finished croutons with hot aromatic soup, and don’t forget to add some greens to the plates.
When you need to serve the first course at a holiday table, cheese soup with shrimp is the most ideal option. You can prepare it not only deliciously, but also very quickly, and use any size shrimp. Soup can look very elegant if you serve it right. Don’t forget to put the shrimp on a plate and then your guests will definitely be delighted.
To prepare you will need:
- Packaging of soft processed cheese;
- 200 ml. heavy cream;
- 1 onion;
- 250 gr. shrimp;
- A little fresh dill;
- 300 gr. potatoes;
- A little vegetable oil;
- Half a medium carrot;
- Salt, pepper and seasonings.
Preparation:
1. Peel the potatoes, cut into cubes, and add water to cook on the stove.
2. Chop onions and carrots, fry, transfer to soup. Add processed cheese and cream, salt and seasonings, simmer the cheese soup until all ingredients are ready.
3. Fry the shrimp in a small amount of oil; you can add a couple of cloves of garlic to add some piquancy.
Pour the hot soup into bowls, add the fried shrimp and invite everyone to the table.
A hearty and nutritious cheese soup with chicken will not only satisfy your winter hunger, but will also give you strength and energy, which will improve your mood. Cooking does not take much time, especially if you cook the chicken broth in advance. Tomatoes and sweet peppers will make the taste of the soup brighter and richer. You will be surprised how delicious this combination is.
To prepare you will need:
- 500 gr. chicken meat;
- Potatoes – 4-5 pcs.;
- Onions – 1 pc.;
- Fresh tomatoes – 2 pcs.;
- Bell pepper – 1 pc.;
- 200 gr. processed cheese;
- Steamed rice - 2 tbsp. spoons;
- Some fresh herbs;
- Sunflower oil;
- Spices and salt.
Preparation:
1. Rinse the chicken meat and make strong chicken broth from it. Remove the meat and disassemble it, removing bones and excess fat. Return the meat pieces to the pan.
2. Rinse the rice and add it along with the chopped potatoes to the soup. Cook until half cooked, about 12 minutes.
3. Fry onions in oil, add peppers and tomatoes and simmer the vegetables, then transfer them to the broth along with oil and juice.
4. 5 minutes before the soup is ready, add salt, season with spices and fresh herbs, and add melted cheese. Stir thoroughly until the cheese is dissolved.
Pour the finished sur into plates, cut fresh crispy bread and treat your family and friends to a delicious dish.
Cheese cream soup with potatoes - video recipe
An excellent option for making cheese soup is puree. The consistency and taste go very well together. The basis of the soup can be meat, chicken or vegetable broth. Potatoes will provide thickness and satiety, and cheese will provide an unforgettable delicate taste. Let's see how easy it is to prepare it.
The most delicate first courses occupy a leading position among similar recipes. For this reason, more and more housewives want to know how to prepare delicious cheese soup. It is made from processed cheese, and we will help you with this. Let's get started!
Cheese soup made from processed cheese: “classic”
- potatoes - 3 pcs.
- onion - 1 pc.
- butter - 60-70 gr.
- cheese (in briquettes) - 140-160 gr.
- carrot - 1 pc.
Since it is easiest to prepare cheese soup with processed cheese in briquettes, we recommend that you buy Druzhba, Hochland products or choose similar ones.
1. First, peel the potatoes and chop them into cubes. Then chop the onion and grate the carrots. Heat the butter in a frying pan, add the chopped onion first, then the carrots. Make a fry.
2. Now mix the chopped cheese into pieces with hot filtered water, the cheese should melt. This will prevent the product from clumping right in the soup.
3. Boil water in a saucepan, place the roast with potatoes in it, cook over medium heat until the potatoes are cooked. After about 8 minutes it will be ready, add the cheese mixture and stir until the soup is smooth.
Processed cheese soup with chicken
- butter - 60-70 gr.
- potatoes - 6 pcs.
- chicken fillet/breast - 500-550 gr.
- processed cheese (briquettes) - 0.2 kg.
- parsley - 20 gr.
- onions - 2 pcs.
- green onions - 4 arrows
- carrot - 1 pc.
- laurel leaf - 3 pcs.
- filtered water - 2.4 l.
Since you can make cheese soup with pieces of chicken and green onions, it’s worth considering a recipe made from processed cheese. You can easily make it a reality!
1. Wash the chicken, chop into cubes and fry for 5 minutes in butter until crusty. Pour water into a saucepan, boil, and send the chicken to cook.
2. Add a whole but peeled onion and laurel leaves to the broth. Time a third of an hour and simmer the dish at medium power. During this period, you need to prepare a roast from grated carrots and a second chopped onion.
3. Remove the onion and bay leaves from the broth. Boil the diced potatoes and sprinkle with salt and pepper. After 5 minutes of simmering, add frying.
4. Now finely chop the cheese, add it to the broth and immediately begin stirring vigorously until the product dissolves. Season cream cheese soup with chicken with your favorite spices and simmer for another 10 minutes.
5. After this period, turn off the stove, sprinkle with green onions and parsley, and serve. This is such a delicious creamy dish!
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.
- carrot - 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 until smooth.
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.
Processed cheese soup with mushrooms
- processed cheese - 0.4 kg.
- chicken breast - 0.2 kg.
- mushrooms (optional) - 0.35 kg.
- onion - 1 pc.
- potatoes - 0.75 kg.
- greens - 20 gr.
- carrot - 1 pc.
We will tell you how to prepare a delicious cheese soup with mushrooms and chicken from processed cheese.
1. First you need to wash the fillet and chop it into cubes, then boil it. The first broth is drained, simmering continues in the second (it is cleaner).
2. While the meat is cooking, chop the potatoes into cubes. Make a fry from onions and carrots, then add chopped mushrooms to it and simmer under the lid until tender.
3. Add the potatoes to the finished chicken, after 10 minutes add the mushroom frying. Keep the cheeses in the freezer for 7-10 minutes, then grate and pour into the broth.
4. Immediately begin vigorously stirring the soup. Cheese made from processed cheese, it does not dissolve well. The dish with mushrooms should be without lumps. Salt and pepper. Before serving, garnish with greenflies.
Processed cheese soup with sausage
- potatoes - 4 pcs.
- processed cheese (briquettes) - 3 pcs.
- smoked sausage - 180 gr.
- carrot - 1 pc.
- onion - 1 pc.
- garlic cloves - 3 pcs.
- dill - 15 gr.
- butter - 60 gr.
1. Before preparing the cheese soup, you need to chop the potatoes and boil them in unsalted water for 20 minutes. There is no need to salt the water, because the dish is made from processed lightly salted cheese.
2. Chop the sausage into cubes or randomly, fry in butter. When the sausage sets into a crust, add chopped onion, grated carrots and chopped garlic. Bring the vegetables to readiness.
3. Add the sausage mixture into the broth. Place the cheeses in the freezer for 7 minutes, then grate and pour the shavings into the pan. Stir immediately until the cheese melts. Simmer for another 10 minutes.
4. Taste, if necessary, add salt and sprinkle with black pepper. Cream cheese soup with sausage is ready! Chop the dill and garnish the finished dish with it before serving.
Processed cheese soup “Druzhba”
- potatoes - 0.4 kg.
- water - 1.8 l.
- chicken breast - 450 gr.
- carrots - 1 pc.
- cheese “Druzhba” - 200 gr.
- onion - 1 pc.
To prepare a truly delicious cheese soup, you should rely on the recipe presented. With processed friendship cheese, the dish takes on quite interesting flavor notes.
1. Wash the meat and chop into small pieces of arbitrary shape. Place the breast in a pan of water. Since you can prepare cheese soup without much effort, we follow the instructions.
2. In order for the broth to be rich and the processed cheese dish to be tasty, you need to pour cold water over the meat. As a result, the soup will reveal all its taste qualities.
3. Add your favorite spices to the broth. Next, you need to add the chopped potatoes to the pan. Heat a frying pan with a small amount of vegetable oil.
4. Chop the onions. After a couple of minutes, add the grated carrots. Stir the vegetables and sauté until translucent.
5. If the potatoes are boiled, you can add the frying to the soup. Grind the processed cheese and add to the broth. Mix the ingredients thoroughly. After 5 minutes the dish will be ready.
Cheese soup with champignons
- leek - 60 gr.
- champignons - 230 gr.
- carrots - 140 gr.
- potatoes - 5 pcs.
- greens - 30 gr.
- garlic - 4 cloves
- processed cheese - 120 gr.
- butter - 75 gr.
- onion - 1 pc.
1. When preparing cheese soup, follow simple instructions. Place a pot of water and wait for it to boil. At the same time, start preparing the vegetables. You don’t need to do anything with the processed cheese and champignons yet.
2. Place chopped potatoes in boiling water. As soon as the liquid boils again, reduce the power of the stove and cover the container with a lid. Boil the root vegetable, no need to add salt.
3. Melt butter in a frying pan or saucepan. Fry the onions, then add the leeks. As soon as the food is steamed, add the carrots. Next you need to add the mushrooms and bring everything to readiness.
4. Once the excess moisture in the pan has evaporated, stir in your favorite spices. Simmer the components under the lid for some time (about 10 minutes). When the potatoes have softened, add the cheese to the broth. Stir.
5. The cheese should dissolve in the broth. After this, you can add fried vegetables. Boil the dish for a few more minutes. Turn off the stove, add fresh herbs and chopped garlic to the soup. Leave the dish to steep for 5-7 minutes.
Cheese soup with fish
- potatoes - 3 pcs.
- cheese (in briquettes) - 120 gr.
- onion - 1 pc.
- fish fillet - 240 gr.
- carrots - 1 pc.
- water - 1 l.
- vegetable oil - 50 ml.
- greens - 25 gr.
When deciding how to cook cheese soup, consider all the presented recipes with processed cheese.
2. Chop the potatoes into small pieces. Boil water and add the necessary spices. Toss the potatoes for 10-12 minutes. Cut the fish fillet into small pieces. Add to the broth. Boil the ingredients for another 10 minutes.
3. Place the remaining vegetables in the frying pan and prepare the frying. Once all the ingredients are ready, combine them.
4. Grind the cheese and add it to the pan. Stir the soup and cook for a couple more minutes. You can add fresh herbs if you wish. Cheese soup with fish and classic melted cheese is ready to serve!
If you previously did not know how to prepare cheese soup, the recipes described give you the opportunity to learn how to cook the first course of processed cheese. Follow the simple instructions, everything will work out. Delight your household with a new menu!
Cheese soup has a special taste and high nutritional value. The idea of creating such a dish is based on melting cheese in boiling water with the presence of other ingredients.
This first course may include: carrots, potatoes, onions, mushrooms, celery, meat broth and different types of cheeses are used to prepare the dish: processed cheeses, cheddar, Dutch and others.
Sometimes they put it in soup. I invite you to get acquainted with the recipes and cook the same or even better - and then you can’t argue with the tastes.
Delicious soup with melted cheese, mushrooms and chicken
Ingredients:
Preparing the recipe
- Pour 2.5-3 liters of water into a saucepan and put it on fire. Place the cleaned leg in water and cook for 30 minutes.
2. Add cooking spices in the form of bay leaves, sweet peas and 05 teaspoons of salt.
3. Take the cooked chicken leg out onto a plate. Cut the potatoes into cubes as in the photo and put them in chicken broth and cook.
4. Salt the chopped champignon mushrooms and fry in a frying pan.
5. When the water has evaporated, add a piece of butter and simmer some more.
6. Add chopped onions and shredded carrots. Continue frying, turning the contents of the pan frequently.
7. To the chicken broth with already cooked potatoes, add the chicken meat cut into pieces.
8. Next, add stewed vegetables and mushrooms to the soup. Mix everything and bring to a boil.
9. Add grated melted cheese to the boiling broth.
10. Cook the broth with the ingredients until the cheese is completely dissolved.
11. Pour into plates and invite to the table.
It's nice to eat cheese soup!
Cheese cabbage soup with melted cheese and unusual taste
Ingredients:
- 2 processed cheeses
- 500 g cabbage
- 1 onion
- 2 carrots
- 4 potatoes
Preparing the recipe
Grate the carrots on a coarse grater, chop the onion, and sauté the vegetables in vegetable oil.
Finely chop the cabbage, place it in a saucepan, add water and cook for 20-25 minutes.
Peel the potatoes, cut into cubes and add to the pan with the cabbage.
Add the sautéed vegetables to the pan and cook everything until tender.
Then add cheese to the boiling soup, let it melt, salt to taste and add finely chopped herbs.
Pour cheese soup into plates and enjoy your meal!
Very tasty and simple creamy soup with cheese - video
The soup turns out aromatic, with a delicate creamy taste.
Pea soup with cheese and spinach - for lovers of rare tastes
Ingredients:
- processed cheese - 200 g
- dill greens - 1-2 sprigs
- parsley - 1-2 sprigs
- dried parsley root, celery, parsnip - 1 teaspoon each
- white and green parts of leek - 10 cm each
- sweet red pepper - 0.5 pcs.
- carrots - 1 pc.
- pea flakes - 2 large handfuls
- frozen spinach - 5 balls (or 1/3 bag if in plates)
- frozen green peas - 200 g
- sea salt to taste, a little seasoning if desired
Cooking method
- Pour water into a saucepan and bring to a boil.
- We put there grated cheese, chopped leeks, dill and parsley, small diced peppers and dried roots of parsley, celery and parsnips. Cook for 5 minutes from the moment it boils.
- Add pea flakes, spinach, green peas, grated carrots, mix, salt, add seasoning and cook for 10-12 minutes.
- Then turn off the heat and let the soup brew for a few minutes.
- After the cheese soup sits, it will thicken and become like a puree soup with whole green peas and pieces of pepper.
- Ready and ready to serve.
Try the rare taste of pea soup!
Chicken soup with cheeses
Ingredients:
- 3-4 potatoes
- 500 g chicken fillet
- 500 g wild mushrooms or champignons
- 1 tbsp. spoon of rice
- 1 onion
- 1 carrot
- 4 cloves garlic
- greens, salt, bay leaf, pepper - to taste
Preparing the recipe
- Cut the potatoes into cubes, the onion into half rings, grate the carrots, pass the garlic through a press.
- Fry onions and carrots in oil.
- Boil mushrooms, rinse.
- Boil the chicken, strain the broth, cut the chicken into pieces. Add potatoes, rice, mushrooms to the broth, bring to a boil, cook for 15 minutes, add fried chicken, cook until tender. At the end of cooking, add garlic, salt, pepper, bay leaf, remove from heat.
- Add diced cheese and chopped herbs to the soup, let it brew for 20 minutes.
The cheese soup is ready and ready to eat!
Video on how to make lean cheese soup with vegetables
Broccoli and cheese soup
Now let's prepare a very tasty and quick first course with broccoli.
Ingredients:
Cooking method
- Use a knife to separate the broccoli florets.
2. Add diced potatoes to boiling water in a saucepan. Salt to taste.
3. Fry finely chopped onion and grated carrots in butter.
4. Add the fried onions and carrots to the pan.
5. Place the broccoli in the pan and cook for 10 minutes.
6. Meanwhile, grate the cheese on a fine grater.
7. Add cheese to the pan and mix thoroughly.
8. Cheese soup should simmer for another 5 minutes.
9. Place the contents into a bowl.
10. Sprinkle with herbs and start eating with an appetite.
Bon appetit!
Tomato soup with cheese in the oven
Find out the recipe for an unusual first course and it will pleasantly surprise you.
Ingredients:
- water - 6-8 glasses
- tomatoes - 1 kg
- white bread - 200 g
- onions - 3 pcs.
- garlic - 3 cloves
- grated cheese - 3 tbsp. spoons
- olive oil - 2 tbsp. spoons
Preparation
- Peel 2 cloves of garlic and onion, chop and fry in olive oil.
- Cut the bread into cubes.
- Peel the remaining garlic, grate it on a fine grater and grease the pieces of bread with it.
- Cut the tomatoes into thin slices, add to the onion and garlic, and fry in a frying pan. transfer to a saucepan, add water, add 100 g of bread, salt and pepper to taste, cover with a lid and cook for 40 minutes over low heat.
- Pour the soup into ceramic or clay pots, add the remaining bread, sprinkled with grated cheese.
- Place the pots in a preheated oven and keep until a crust of cheese forms.
It's nice to eat cheese soup!
Recipe for cheese soup with meatballs - video
Prepare and eat cheese soup - this is a quick preparation of a delicious first course.