Soup with melted cheese president. Cream cheese soup with vegetables. Cheese soup with melted cheese and chicken - a recipe with step by step photos

Cheese soups for our national cuisine - a novelty. In fact, they came to us from French cuisine, but over time their recipes changed, simplified and adjusted to our domestic realities. For example, in times of total shortage, when good cheese was not found with fire in the day, smart hostesses learned how to cook cheese soup from melted cheese. And what is remarkable, the experiment was so successful that today there are just an incredible amount of recipes for this soup. Some of these recipes we offer you.

The easiest cheese soup

This soup is so simple that you wonder! And in terms of saving such a soup - a real find. However, to taste it is not inferior to the famous French cheese soups. However, you can see for yourself.

Ingredients:

• Processed cheese - 200 grams;
• Butter - 2 tablespoons;
• Onion - 1 onion;
• A liter casserole of water;
• A loaf of white bread.

Cooking:

Put the pot of water on the stove and let the water boil. In the meantime, clean the onion, finely chop the onion and let it fry in butter until light golden brown. Cheese cut into small pieces or grind grated. We cut the long loaf into small cubes or cubes and fry them (separate from the onions!) In butter. When the water boils, pour the cheese with a small amount of boiling water and stir until it is almost dissolved.

Now pour the cheese mass into a saucepan with water and cook until it is completely dissolved. At the very end, lay out the fried onions in the soup and cook for another three minutes. On request, fill our cheese soup with salt and spices. Served with white bread croutons, poured into plates.

Cheese Chicken Cream Soup

A hearty and light cream cheese soup can be cooked with meat. The best option is chicken soup.

Ingredients:

• 1 chicken carcass (about a kilogram);
• 1 onion;
• 2 fresh carrots;
• One third cup of semolina;
• 2 processed cheeses;
• 2 leaves of laurel;
• 2 chicken eggs;
• Parsley greens.

Cooking:

Cut into pieces washed chicken carcass, put in a saucepan and pour water (cold!). Put the pot on the fire and let the water boil, then remove the scum. Now we clean the carrot and onion, wash it and put it in the pan with the chicken, and add the bay leaf. We continue to cook soup for about half an hour, and after that we take out chicken, vegetables and laurel bread from it. Bay leaf and onion can be thrown away - they are no longer needed.

Next, pour the semolina into boiling broth and, stirring, boil for about five minutes. After that, cut the chicken fillet into medium-sized pieces, and the carrot into strips. Chop grated cheese and lay out in a bowl. There we pour the raw eggs, a quarter cup of water and thoroughly whisk the egg-cheese mixture, then pour it into the broth and cook, stirring, for about three minutes. We fill the soup with chicken meat and carrots, add pepper and salt and let the soup boil for about five minutes. It remains to put chopped greens in the soup, turn off the heat, cover the pan with a lid. When our cheese soup sweat for about ten to fifteen minutes, you can start the meal.

Cheese soup with noodles

A quick meal. Well, and who of the housewives does not want to quickly cook the first dish? When there is such a desire or need, you can use this recipe.

Ingredients:

• 2 processed cheeses;
• 1 onion;
• 2 potatoes;
• 2 handfuls of vermicelli (100 grams);
• 1 carrot;
• 3 teaspoons butter;
• 2 liters of water;
• Greenery;
• Salt and spices.

Cooking:

Put the pot of water on the stove and let the water boil. While the water is boiling, grind melted cheese on a coarse grater, and then pour the cheese chips into boiling water. Cook soup until cheese is dissolved (about seven minutes). At this time, clean and wash potatoes, carrots and onions. Grind carrots with a large grater, cut potatoes into cubes or cubes, and chop onion finely.

In the pan, dissolve the butter and pass in it a carrot with onion for about five minutes. After that we put chopped potatoes and fried carrot and onion into broth from curds. We continue to cook the soup until the softness of the potatoes, and then fill it with noodles. Three minutes later, the soup is ready. It remains to add salt, spices and chopped greens.

Cream Cheese and Shrimp Soup

Cheese soup with seafood is a gourmet's dream! And what we are not gourmets? Therefore, cooked soup with melted cheese and shrimp.

Ingredients:

• 4 processed cheese;
• 400 grams of peeled shrimp;
• A glass of fresh milk;
• 3-4 potatoes;
• 1-2 carrots;
• Half a lemon;
• 2 tablespoons of vegetable oil;
• 2 leaves of laurel;
• Parsley;
• Salt and spices.

Cooking:

Grind cheese with a grater. Pour into the pot a liter of water and let it boil. Wash the shrimp and put it in boiling water. There also add the juice of half a lemon and spices. As soon as the water starts to boil again, boil the shrimps for two minutes and remove them from the pan, and filter the broth.

Now we take a bigger saucepan, pour the broth into it, add two liters of water and chips from the processed cheese. Salt the soup and cook until the cheese is dissolved. In the meantime, we clean and chop the potatoes, after which we put it in the soup and continue cooking for another fifteen minutes. During this time, we need to sauté a carrot in a large grater in vegetable oil, and then put it in the soup too. Behind the carrot we put the peeled shrimps and pour in the milk. Give the soup to boil and fill it with chopped parsley. That's all. Our gourmet soup is ready!

Cream Cheese Rice Soup

Hearty soup made from processed cheese with rice, cabbage and tomato. How do you like that?

Ingredients:

• 100 grams of cabbage;
• 1 onion;
• 1 tablespoon of tomato paste;
• 1 tablespoon butter;
• 2 carrots;
• 1 processed cheese;
• 2 tablespoons of rice;
• 1 liter chicken broth;
• Salt and spices.

Cooking:

We put the broth on the fire and wait for it to boil. At this time, clean the onions and carrots and cut them into strips. Shred cabbage and wash rice. Chop grated cheese. When the broth boils, add salt and lay out the chopped vegetables, tomato paste, grated cheese and rice. Give the soup to boil and cook it for seven or ten minutes. After that, turn off the fire, cover the pan with a lid and leave the soup to infuse for another ten minutes.

If you understand the principle of cooking cheese soup, then you can always cook a cheese soup from processed cheese, adding to it with any ingredients. This soup can be cooked with cauliflower, and dumplings, and with chopped boiled egg, and pasta. By the way, besides cheese curds you can use any soft melted cheese. The main feature of this wonderful soup is a broth with a rich cheese and creamy taste. So do not be afraid to experiment and cook with pleasure. Enjoy your meal and success in the culinary field!

   Calorie:   Not specified
   Time for preparing:   Not specified

  Remember how in childhood we were always forced to eat soup? For many children, he is now associated with something unpleasant and not bringing any pleasure. But this can be easily corrected by pleasing both adults and children. And this will help us a delicious and inexpensive soup from processed cheese.
The main thing is to choose the processed cheese. On the packaging should be written that it is melted cheese, not a cheese product. Cheap processed cheese in the soup will not dissolve, you only spoil the soup with them. Our soup, we will cook in water, but if you want you can cook.

Soup from processed cheese - a recipe with photos.

  Ingredients:

- potatoes - 4-5 pieces;
- carrots - 1 piece;
- onions - 1 piece;
- processed cheese - 2 packs;
- vegetable oil - 2–3 tbsp;
- ground black pepper - pinch;
- salt - to taste;
- greens - to taste;
- water.

Cooking

Greens can be taken to taste.





  First prepare the vegetables. Potatoes, onions and carrots thoroughly cleaned and rinsed.




  Cut the potatoes into large cubes, finely chop the onion, and grate the carrot.

   We take the processed cheese out of the package and also cut it into small cubes.

  Next, proceed to cooking. Heat the frying pan in olive or refined sunflower oil, and fry the carrots and onions over low heat. This should be done for long, about one or two minutes.

  Put the pot of water on the fire and wait for it to boil. After that, pour the potatoes into boiling water and cook for about 15 minutes. Use a knife to check if the potatoes are ready. We stick a knife into the cube, and if it freely enters and leaves, it means that the potato is cooked. When we are convinced of this, we put onions and carrots in a saucepan. About five minutes before the dish is ready, add the processed cheese to the soup. In this case, we intensively stir it so that they completely dissolve and we do not come across melted lumps. At the end, add some spices, black peppercorns and bay leaves to make the soup taste better. On the cutting board chop greens. It can be parsley, dill, cilantro, etc. Finely chopped greens pour saucepan, then salt our soup. The amount of salt should be taken at your discretion. After that, the liquid is thoroughly mixed, and the melted cheese soup is ready!

  In addition to the above products, you can add finely grated cucumber and oatmeal flakes to it. To do this, sour cucumber fried in butter and add to the soup. Or you can give it an unusual taste by adding fried mushrooms and a little pasta, such as noodles. Instead of water, you can take chicken broth and add rice to the soup. In any case, this recipe is very versatile and diverse, so it is very difficult to spoil it.
   Enjoy your meal.





  Old Town Les
  If you want to cook something more satisfying, take a look

Soup boiled with melted cheese will be able to help you out in a situation in which you really do not have enough time to prepare complicated dishes, such as, for example: or when there is no meat for broth in your fridge or you just want to cook some quick and tasty some dish

This dish is obtained with a delicate creamy consistency, achieved by dissolving the curds themselves in hot water. Density is also regulated by the amount of this product added, if you like soup thicker, in this case, as you already understood, you need to add more cheese and vice versa. Also, the density will depend on the dressing or on the added potatoes, onions, carrots, mushrooms, ham, and any other products of your choice. I'll tell you a little secret, if you pour some milk or cream into the dish, it will become even more tender.

In today's article I will tell you the recipes for cooking a delicious soup with melted cheese. Where I tried to choose the best recipes from now existing, in the Internet and not only.

  Cheese soup with melted cheese and chicken - a recipe with step by step photos

Ingredients:

• Water - 2.5 L
• chicken - 0.5 kg
• potatoes - 0.5 kg
• onion - 2 pcs
• carrots - 1 pc
• melted cheese - 200 gr
• butter - 2 tbsp. l
• green onions and parsley - to taste
• bay leaf - 1-2 pcs
• salt, ground black pepper - to taste.

Cooking method:

Pour water into a suitable saucepan, put chicken meat in it and set it on fire. As soon as the water boils, remove the foam from it, then lower one incised cross into a cross and add a couple of bay leaves.

In the meantime, we will deal with vegetables and for this we need to peel and chop the potatoes into medium pieces, chop the onions, and rub the carrots on a medium grater.

Then fry onions and carrots in a pan in butter until ruddy color.

Now remove the onion from the pan, put the potatoes into it, add salt and black pepper to taste. We continue to cook from the moment of boiling for another five minutes.

Shift roasting and add melted cheese. Stir well to dissolve all the cheese. Optionally, you can spice up your favorite seasonings, mix, cover and cook on low heat for another 5-10 minutes until cooked.

It remains only to sprinkle with finely chopped green onions and parsley.

And now, serve the dish prepared by us, to the table.

  Recipe for Cheese Soup with Sausage and Mushrooms

Ingredients:

• Water - 2.5 liters
• processed cheese - 2 pieces
• potato - 300 r
• sausage - 300 gr
• mushrooms - 300 gr
• onion - 1 pc
• carrots - 1 pc
• vegetable oil - for frying
• spices, salt and pepper - to taste.

Cooking method:

First of all, we put a pot of water on the fire and let it boil.

In the meantime, we wash, peel and chop the potatoes into small cubes and drop them into a pot of boiling water.

Chop onions into small cubes, and rub carrots on a medium grater. And fry these vegetables in a pan in vegetable oil until light golden.

Now let's tackle the mushrooms, brush them, and then wash them and cut them into small squares. Fry in vegetable oil until cooked.

We lower both roasts into a saucepan with potatoes, boil for about 5-7 minutes and add finely chopped sausage.

Then we lower the melted cheese into pieces, salt, pepper and mix well so that the cheese is all dissolved. Boil for 5-10 minutes, on low heat, pour the greens at will. The soup is ready, enjoy your meal!

  How to cook a cheese soup with a slow cooker with sausages

Ingredients:

• Water - 2 liters
• potatoes - 1 pc
• processed cheese - 1 pc
• onion - 1 pc
• carrots - 1 pc
• sausages - 200 gr
• vegetable oil - 2 tbsp. l
• salt and pepper to taste.

Cooking method:

In the bowl multicooker add vegetable oil. We turn on the "Baking" or "Frying" mode for 20 minutes and spread the finely chopped onion with grated carrots grated on a large grater. Stirring gently, fry the onions and carrots periodically, then add the sliced ​​potatoes, sausages and cheese.

Next, be sure to pour in hot water, as the slow cooker is already steamed, we add salt and black pepper to taste. Close the lid, turn off the previous mode and turn on 130 degrees on the multi-fence for 35 minutes.

After about 10 minutes we reduce the temperature to 95-100 degrees and wait for the sound signal about the end of cooking. Open the lid multicooker, impose soup and feed our household!

  Cheese Soup With Meatballs

Ingredients:

• Ground beef - 400 gr
• onion - 1 pc
• carrots - 1 pc
• egg - 1 pc
• processed cheese - 2 pieces
• potato - 4 pieces
• greens, salt and pepper - to taste.

Cooking method:

Peel and chop finely onions, then fry it in a small amount of vegetable oil.

Add minced egg, half of fried onion, salt and pepper to taste. Mix and make meatballs.

Fry carrots grated on a medium grater and shift to a pan with water. Bring it to a boil.

In boiling water, put the meatballs and potatoes chopped randomly. If desired, add your favorite spices.

When the potatoes are ready, turn off the soup, sprinkle with herbs and let it brew a little. And then serve the finished dish to the table.

  Cheese Soup with Melted Cheese (video)

Enjoy your meal!!!

Probably, many are accustomed to using melted cheese for sandwiches, not thinking about what dishes from it can still be done. But in vain! This nourishing and excellent product is great for soups.

Cheese soups in large numbers are presented in the menu of many restaurants, but their cost is high, and the taste leaves much to be desired. Therefore, it is best to cook this treat yourself.

In addition, during cooking, you can show imagination and ingenuity by preparing a real culinary masterpiece!

Chicken Cheese Soup

Ingredients for soup:

• Chicken meat (breast, fillet) - 600 grams;
• Water - 3 liters;
• Melted curds - 200 grams;
• A pound of potatoes;
• Carrot - 1 piece;
• Two pieces of onion;
• 50 grams of butter;
• Green onions, dill, parsley - on a bunch;
• A couple of pieces of bay leaf;
• Table salt and a pinch of black pepper.

The cooking period is 1 hour and 10 minutes.

In addition to potatoes, onions and carrots, cabbage, broccoli, celery, corn and so on can be put into the soup.

Cooking:

1. Chicken meat is washed with cold water. Pour water into the pan, lay the chicken in it and cook over medium heat;
2. As soon as it boils, remove the foam, add some salt, put pepper and a couple of pieces of lavrushka. Everything is cooked 20 minutes under the lid;
3. Next, peel the potatoes and cut into slices. Potatoes fall asleep to the chicken and boil 15 minutes;
4. We clean carrots and onions from skin. Rub the carrot with a float and chop the onion finely with a knife;
5. Put the pan on the fire and put the butter there. On the melted butter, we put the chopped onion and grated carrot to sleep, and everything should be fried. Ready zazharku lay out in broth;
6. Melted cheese need to be cut into squares and add to the soup. Everything is cooked for 10 minutes;
7. Chop dill, parsley and scallions. Before serving, the soup is sprinkled on top with chopped greens.

Soup from processed cheese with mushrooms

Soup products:

• 100 grams of processed cheese;
• Champignons - 200 grams;
• 1 piece of carrot;
• 4 pieces of potatoes;
• 2 cloves of garlic;
• Sunflower oil;
• A small slice of hot pepper;
• Parsley - bunch;
• A pair of bay leaf pieces;
• Salt to taste;
• Two liters of clean water.

The dish is prepared for about 30-40 minutes.

Cooking:

1. Water is poured into the pan and it is put on medium heat. Water should be brought to a boil;
2. Peel potatoes and cut into small slices or cubes. Fall asleep potatoes in boiling water. We also add laurel leaves there;

1. Wash carrots and champignons and peel them. Wash carrots with a large grater. Mushrooms cut into thin plates;

1. Put the griddle on medium heat, pour sunflower oil into it and heat it. Putting carrots and mushrooms. All components should be roasted, during frying everything must be mixed, then put in the pan;

1. Next, prepare the cheese. It should be wiped with a coarse grater or cut into small cubes. After the potatoes are cooked, the cheese is laid out in the broth. The soup is cooked to dissolve the cheese, about 5-10 minutes;

1. Finely chop the parsley, chop the garlic into small pieces, and chop the pepper into rings. Before serving, season it with a mixture of parsley, garlic and pepper.

French cheese soup

Products that are useful for soup:

• Turkey fillet - 600 grams;
• 200 grams of processed cheese;
• A pound of potato;
• 2 pieces of onions;
• Two carrots;
• A bit of butter;
• Water - 3 liters;
• Table salt, black pepper - to taste;
• Dill, parsley - on a bunch;
• A pair of bay leaf pieces.

Soup cooks 1 hour 10 minutes.

Cooking:

1. Turkey is washed with cold water. Then the meat is placed in a container and filled with water. Put the water with meat on the fire and heat it up. After boiling the broth, remove the foam from above and add some salt, pepper and add a pair of lavrushka leaves. Everything is cooked for another 20 minutes and the meat is removed from the pan;
2. Peel potatoes and cut into small slices or cubes. Next, pour it into the container with the broth;
3. Next, clean the carrot and onion peeled. Chop the onion finely and wipe the carrot with a coarse grater. Put the pan on medium heat, put the butter on it and melt it. On the melted butter lay out the onions and carrots, add some salt and pepper. Fry vegetables until golden brown. Then add zazharku in broth to the potatoes, and leave to cook for about 7 minutes;
4. Cut the meat into medium cubes, and wipe the cheese with a large grater. Meat is poured into the soup and boiled for 5 minutes. Next, pour the grated melted cheese into it and mix well. Turn off the fire;
5. Parsley should be finely chopped. Sprinkle with greens before serving.

Cream Cheese Puree Soup

Soup ingredients:

• Potatoes - 4 pieces;
• Water - 2 liters;
• 200 grams of processed cheese;
• Hard cheese - 100 grams;
• Cream - 100 ml;
• Dill, parsley - a few twigs;
• 1 clove garlic;
• Table salt, a pinch of black pepper;
• A pair of bay leaf pieces.

Cooking time - 30-40 minutes.

Steps to cook:

1. You must select the appropriate dishes for the soup. It is advisable to take a 3-liter saucepan. Fill the tank with water and set on medium heat. We put there a few laurels;
2. Peel the potatoes, rinse and cut into small cubes. Put potato cubes in boiling water and cover with a lid. Cook until potatoes are ready, 15-20 minutes;
3. After the potatoes are fully cooked, remove from heat and rearrange on the desktop. We take out a bay leaf from it. Next, using tolkushki or immersion blender. Mash potatoes, should make a liquid mashed potatoes;
4. Mashed potatoes are put on the fire and brought to a boil;
5. Melted cheeses rubbed with a large grater and added to the mashed potatoes;
6. Then pour 100 ml of cream;
7. Soup puree should be salted, pepper and leave over low heat until the melted cheese is completely dissolved;
8. Finely chop the dill and parsley, squeeze the garlic through the press, and rub the cheese with a fine grater. Ready soup is seasoned with a mixture of greens, garlic and grated cheese. The soup can also be served with cheese-flavored croutons.

Melted Fish Soup

  Products you need for soup:

• 100 grams of processed cheese;
• Fish fillet - 300 grams;
• Potatoes - 3 pieces;
• Onions - 1 piece;
• 1 piece of carrot;
• Vegetable oil;
• One and a half liters of water;
• ½ tbsp of table salt;
• Dill, parsley - a bunch.

Cooking time - 40 minutes.

For fish soup, you can use salmon or salmon fillets, then the soup will be filled with bright colors.

Cooking:

1. Water is poured into the container and set on fire. Salt and warm up;
2. Peel potatoes and cut into cubes. Add cubes of potatoes to hot water and boil for 10 minutes;
3. Prepare the fish. As a fish, you can use boneless pollock. Wash the fish well with cold water. Next, cut it into medium pieces. Add the fish to the potatoes and boil for 15 minutes;
4. Peel onions and carrots. Chop the onion with a knife into small cubes, and wipe the carrots with a large grater. The pan is placed on a medium heat, add some vegetable oil into it and heat it. We put onions and carrots on it, fry them. Ready zazharku put in broth and boil for 10 minutes;
5. Then we cut the processed cheese into small cubes or wipe it with a large grater. Pour it into the soup and boil a couple of minutes until the cheese is completely dissolved;
6. At the end, chop finely greens and sprinkle on top of the soup.

• In order for the soup to be thicker, more melted cheese should be added to it. And if you need liquid, then you should put less cheese;
• The tenderness and flavor of the soup give the cream any fat content;
• In addition to the usual melted cheese, you can use cheese with a taste of ham, mushrooms, bacon, with greens or garlic.

Soup from processed cheese from gourmet, video recipe:

These, of course, are not all recipes for cheese soups, there are still many different first courses with melted cheese. But, knowing the recipe of basic and standard cheese soups, you can show imagination and come up with their own original treats, which can surprise all family members.

Many housewives believe that their great-grandmothers also made a soup of processed cheese, but in fact, the biography of this simple soup is not as long as the history of Russian cabbage soup, Uzbek shurpa or French bouillabaisse.

The favorite first dish of bachelors and students not so long ago was only 100 years old.   And although culinary historians claim that from time immemorial French cooks cooked a magnificent cheese soup with melted cheese that was invented by the Swiss only at the beginning of the 20th century, that is, shortly after they invented this cheese.

In order for the soup to have a creamy consistency and a pronounced cheese flavor, put in it processed cheese at the rate of 100-120 g per liter of broth.

To dissolve the cheese quickly and without residue in the soup, cut it into small cubes or mash with a fork before putting it into the broth. It is undesirable to use grater for this, as a fair amount of rather viscous cheese will stick to its surface and will not fall into the pan.

The soup will be much tastier if you use 2-3 varieties of cheese for its preparation.

Choosing in the store cheese for soup, pay attention to their packaging. It should certainly be GOST 31690-2013, meaning that this product contains only milk fat, without the addition of palm oil and other surrogates.

If the recipe for cheese soup includes potatoes, then cheese should be added to it after it is fully prepared.   Otherwise, potatoes may remain hard, as the lactic acids contained in the cheese prevent the cooking of vegetables.

When melted cheese is introduced into the broth, further cooking of the soup should be carried out with minimal heating of the burner, because if the boiling is too vigorous, the cheese will not melt into a homogeneous mass, and brewed with hard lumps.

The best addition to a thick cheese soup is white loaf croutons or rye crackers.

Cheese Soup Recipes

Unlike borsch or rassolnik, cheese soup does not have a single canonical version of cooking, so its recipe can include a variety of complementary products, ranging from mussels with shrimps to broccoli or sorrel.

However, the most common additional components of this rich thick soup in addition to onions and carrots are chicken, potatoes, sausage and mushrooms.

The basic recipe is the easiest cheese soup.

The recipe for this simplest cheese soup, originally from the USSR, is the time of total shortage, therefore it includes the minimum set of the most affordable products.

Ingredients soup:

• water - 4 cups;
• druzhba cheesecake - 2 pcs .;
• butter - 2.5 tbsp. l .;
• onion - 1 medium onion;
• sliced ​​loaf - 1/2;
• parsley and onion feathers - 2-3 stalks each.

Preparation Procedure:

1. Place a saucepan with water on the stove, and while the liquid boils in it, shred the onion and fry the onion cubes in half the indicated amount of oil. Free the curds from the foil, put them into a deep bowl and knead them with a fork. Slice long loafs into beautiful, even slices and roast them in a separate pan in the remaining amount of butter.
2. When the water in the saucepan zaurlit, scoop the ladle of boiling water, fill them with cheese pieces and, diligently stirring the mass, achieve their complete dissolution.
3. Pour the cheese dressing into the boiling water, put the fried onions in a saucepan, salt the soup a little, if desired, pour in a pinch of hot pepper or paprika, and after 2-3 minutes, turn off the hotplate.
4. Pour the soup into large bouillon cups, sprinkle with croutons and garnish with green onion rings and parsley leaves.

The most popular recipe is chicken cheese soup.

Fast in cooking, tender, light and at the same time hearty, warming soup with melted cheese and chicken breast is especially good for a winter family dinner, and if you decorate it with parsley leaves and small golden croutons, it may well become the main dish on any holiday table .

Ingredients soup:

• chicken breast - 1 pc. weighing 0.5-0.6 kg;
• processed cheese - 2 standard packages weighing 100 g each;
• onions - 2 onions;
• filtered water - 8 glasses;
• salt and crushed black pepper - optional;
• potatoes - 5 large potatoes;
• carrots - 1 large root vegetable;
• butter - 1/3 standard packs;
• bay leaf - 1 leaf;
• parsley - ½ bunch.

Cooking procedure

1. Wash chicken breast, free from skin and divide into 2 fillets. Each fillet cut across into about 4 equal parts. Put the pieces of chicken breast in a saucepan, pour water into it and place the pot on the hob turned on at full power. When the liquid in the pan boils, reduce the burner flame to a minimum, remove the foam and boil the broth for 30-40 minutes.
2. While the breast pieces are slowly cooked, peel and wash all the vegetables.   Cut potato into cubes the size of a cherry, finely chop the onion, and chop the carrot on a grater with large holes.
3. Dissolve the butter in the pan, put the onion in it and pass it until soft. As soon as the onion slices become transparent, add a carrot to them and fry the vegetable mixture until you get a light golden color scheme.
4. When the fillet is almost ready, load cubes of potatoes into the soup and boil them for 10-12 minutes, then put the stew in the pan, pepper the soup and salt it to taste, but don’t get carried away because the processed cheese is rather salty, so There is a risk to oversalt the dish!
5. 3-4 minutes after laying the vegetable zazharki try the potatoes. If it is fully cooked, in small portions, one by one, enter the mashed melted cheese curds into the soup. Stir the brew carefully and, as soon as the cheese has completely melted, put the laurel leaf in the soup, cover the pan and turn off the hotplate.
6. After 10 minutes, pour the cheese soup into large bowls and garnish with whole parsley leaves.

Spicy Cheese Soup with Smoked Chicken

In this extraordinary recipe for cheese soup, smoked chicken sets the main tone. The original combination of creamy melted cheese with the smell of chicken meat smoke makes the taste of this dish particularly bright and nontrivial.

Ingredients soup:

• ready-made chicken broth - 2 l (in extreme cases, bouillon cubes can be used instead of homemade broth);
• processed cheese - 0.2 kg;
• one smoked chicken breast or two small chicken legs;
• large potato - 2 tubers;
• large onion - 1 onion;
• salt, marjoram, black pepper;
• fresh dill - 3-4 sprigs;
• carrots - 1 medium sized root vegetable;
• clarified butter - 2 tbsp. l

Cooking procedure

1. Split the broth equally into two pots and place both containers with it on the stove. Turn on one burner at full power, another at minimum.
2. Peel the vegetables. Cut the potatoes into small cubes and, as soon as the broth in the first pan boils, lower them there.
3. Cut the bulbs into thin quarter rings, rub the carrot on a "Korean" grater. Melt butter in a skillet and roast root vegetables in it until soft.
4. While the carrots are roasted with onions, cut the smoked chicken meat in thick strips. In the second saucepan with hot, but not still boiling broth, place a small, chopped (or fork) cheese and wait until it is completely melted.
5. Check the readiness of the potatoes. If it is already soft, load it into a saucepan, where it is boiled, stir-fry the vegetable, add salt, a pinch of marjoram and a little ground pepper. Mix soup, put smoked chicken in it. After 2-3 minutes a thin stream pour the cheese mixture from the second pan into the potato broth and turn off the hob after 1 minute.
6. 15 minutes, hold the soup on a warm stove, then pour it into bouillon cups or deep bowls and sprinkle with dill.

Rich Cheese Soup with Mushrooms

Cheese soup with ground beef and champignons, and even cooked in rich broth - this is an incredibly rich dish, which can easily replace dinner, consisting of 2-3 dishes.

Ingredients soup:

• beef broth - 10 glasses;
• processed cheese - ¼ kg;
• fresh champignons - ¼ kg;
• beef pulp - ¼ kg;
• celery root - ½ small root;
• potatoes - 5 large potatoes;
• onions - 1 large head;
• refined oil - 1 tbsp. l .;
• carrot - 1 large root vegetable;
• onions - 5 stems;
• green basil - 1 stalk;
• young fennel - 5 sprigs;
• salt and black pepper.

Cooking procedure

1. Make beef with beef pulp. Wash the mushrooms and cut into thin longitudinal plates. Peel vegetables. Onion and potato tubers cut into cubes, chop celery and carrots into strips; cut onion feathers into rings.
2. In a large, deep and thick-walled saucepan, fry the minced meat with oil. After 5 minutes after laying the meat, put the slices of mushrooms into the saucepan, and after another 3 minutes add the chopped celery and carrots to them.
3. Fry the meat and vegetable mixture for 5 minutes, then pour broth into the saucepan and when it boils, put the potatoes in it.
4. Boil the soup for about 15 minutes (until the potatoes are completely soft), then add melted cheese, cut into small cubes, into it. Stir the broth diligently and, as soon as the cheese has melted, season the soup with salt and crushed peppercorns. After 1-2 minutes, turn off the stove and leave the soup on it for a quarter of an hour.
5. Before serving, sprinkle on soup with melted cheese sprinkle with green onion rings and chopped dill, as a finishing touch, decorate each portion with 2-3 basil leaves.

Cream Cheese Puree Soup

Incredibly tender and at the same time thick, high-calorie and slowly cooling cream cheese purée with crispy fragrant croutons is an excellent breakfast option for a winter weekend.

Ingredients soup:

• processed cheese with fat content of 40-50% - 4 standard cubes weighing 100 g each;
• onions - 2 large heads;
• celery root - ½ small root;
• potatoes - 3 average tubers;
• dry white wine - ½ cup;
• flour - 2 ½ st. l .;
• french baguette - 1/3 loaf;
• filtered water - 4-5 glasses;
• young dill - 4 sprigs;
• butter and olive oil - 2-3 Art. l each;
• salt, freshly ground white pepper and grated nutmeg.

Cooking procedure

1. Peel the celery potatoes and peel one onion and cut into large pieces. In the skillet, heat the olive oil and lightly (for 1-2 minutes) fry the prepared vegetables in it.
2. Pour the designated amount of water into the kettle and put it on fire. Add wine to the skillet and stew the vegetables with it for 2 minutes, then pour them with water that has been heated by this time. When the vegetable broth boils, remove the foam from it, reduce the heating of the burner and boil the base of the soup for 25-30 minutes.
3. Well-boiled vegetables, along with a portion of the broth in which they were cooked, transfer them to a blender tank and blend them to a creamy state. Return the homogeneous vegetable mass to the saucepan, mix with the rest of the broth and put the pot with the vegetable base of the soup back onto the stove.
4. As soon as the mashed potatoes begin to boil, add chopped processed cheese into it in small portions. Stir the soup constantly and when the lumps of cheese are completely dissolved, season it with salt, nutmeg and white pepper, then turn off the hob.
5. With a baguette, carefully cut off the crust and cut the bread flesh across, slices centimeter thickness. Make the croutons out of the bread circles resulting from this operation. To do this, lightly salt the loaves, sprinkle them with chilli powder and brown in butter. Cut the second onion into medium-sized slices, disassemble them into separate rings, dip the ringlets into flour and fry in olive oil until crunch.
6. Cream soup sprinkle in broth cups, on top of each serving, put a warm toast, decorated with a ring of fried onions and a pinch of chopped dill.

Cream cheese soup with boiled sausage or bacon

The set of products for this version of cheese soup is very democratic, moreover, it is acceptable to replace the sausage present in its recipe with any other pork smoked meats available in the house, be it bacon, hunting sausages, bacon or pieces of meat cut from smoked ribs.

Ingredients soup:

• cheeses like “Friendship” - 4 pcs .;
• sausage (only not dried) or bacon or hunting sausages - 250 g;
• medium bulb - 1 pc .;
• potatoes - 2 large potatoes;
• garlic - 1 tooth;
• water - 9 glasses;
• carrot - 1 small root vegetable;
• rice - 2 tbsp. l .;
• dill - a small bunch.

Cooking procedure

1. Pour water into the pan and place it on the stove. Peel vegetables, wash rice 5-6 times. Cut the potatoes into small cubes, finely chop the onion, chop the carrots on a medium grater, cut the sausages into slices.
2. Put the slices of sausage on a dry, medium heated pan and wait until they put on the fat. If the melted lard is very small, add 1-2 tablespoons of butter to it and load the shredded carrots and onions over the sausages.
3. While vegetables are being stewed, immerse the potato cubes in the boiled water by this time and send the rice after them after 2-3 minutes.
4. As soon as the potatoes become soft, enter into the soup sliced ​​into small pieces of cheese. Intensely stirring the brew, wait until the cheese is completely dissolved, then load the fried sausage and vegetables into the soup.
5. After 1-2 minutes, add salt to the dish, put a crushed garlic clove in it, pour in the chopped dill and turn off the stove.

Cream Cheese Soup with Vegetables

The classic combination of fresh cream, young green peas and tender cauliflower together with a mixture of spicy oriental spices give this vegetable cheese soup a special finesse.

Ingredients soup:

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

Cooking procedure

1. Place a pot of water on the hob. Wash, peel and dice the roots. Potatoes cut into slices the size of a sweet cherry, and carrots even smaller - with a pea. Wash the cabbage and disassemble into small sticks.
2. Fry the carrot in butter. In boiled water by this time, throw the potatoes and, after boiling the liquid again, load the passaged carrot cubes and cabbage blossoms into the saucepan.
3. After 10 minutes, reduce the heat to a minimum and add curd mash with a fork to the soup. To dissolve all the lumps of cheese, carefully stir the broth and cook the soup in this mode for 5 minutes, then add sugar, spices and green peas to the pan. Salt the brew moderately and pour the cream into the soup after another 5 minutes. As soon as the soup starts to boil again, turn off the hotplate.
4. Sprinkle in deep bowls soup with melted cheese sprinkle with chopped dill and garnish with whole leaves of parsley.
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