Delicious mashed cheese soup. Delicious puree soups: cheese and vegetable

Today we will cook cheese cream soup with mushrooms. Cheese cream soup will delight all cheese lovers and cheese lovers! Make it with this easy recipe. Not only is this soup amazingly delicious, but it is also very nutritious. The dish is inexpensive, easy to prepare and very appetizing.

Unlike many other soups, mashed cheese soup will be enjoyed by all children, as well as adults who do not consider themselves lovers of first courses. Cheese cream soup can be served both for lunch and for breakfast or dinner - it will come in handy at any time of the day. But it should be borne in mind that its calorie content is quite high, and therefore it is not worth overdoing it with such a dish in the evening for those who follow the figure.

This recipe is quite simple, although the resulting dish with its aroma alone will cause profuse salivation in the whole family.

To make Cheese Cream Soup you will need:

Beef fillet - 500 g,
Potatoes - 4 pcs,
Carrots - 2 pcs,
Onion - 1 piece,
Champignons - 300 g,
Processed cheese - 200 g,
Salt, pepper - to taste,
Greens (dill, parsley, onion).

Add the beef fillet cut into several pieces into salted boiling water. Since beef takes a long time to cook, cook the meat for 40 minutes.

At this time, dice the mushrooms (300 g) and the onion (1 pc). Don't forget to wash the mushrooms first. Grate carrots on a fine grater.

Heat up a frying pan and pour 2 tablespoons of vegetable oil into it. You can determine the optimal oil temperature for frying ingredients in the following way. Place the onion wedge into the cold oil, when the oil starts to sizzle, add the rest of the onion.

Fry the onion until golden brown.

Roast the carrots.

Add mushrooms to the skillet and stir. Fry the ingredients for 15 minutes at medium heat. To prevent the ingredients from burning, do not forget to stir them occasionally. If you feel that the mixture is starting to burn, then add some filtered water to it and stir. Cover with a lid and simmer over low heat.

Cut potatoes into small cubes (4 pcs).

Add potatoes and fried mixture to boiling water.

After 40 minutes, lay out the meat and let it cool.

Cut the meat into small cubes (about 0.5-1 cm) and add it back to the pot.

When the potatoes are ready (about 15-20 minutes), add melted cheese (200 g) and stir it until completely dissolved.

Add greens, a couple of bay leaves and pepper. Boil for 5 minutes.

Pour the broth into a separate bowl. For these purposes, I use a large mug (0.5 l).

The previously added bay leaf (2 pcs) must be put out of the pan. Using a blender, grind the remaining mass to a uniform consistency.

Gradually adding the broth, continue to stir it to get a homogeneous mass. Cheese puree soup should not be too thin, so do not add all the broth at once. If everything is done in this way, the soup will be more uniform, tender and creamy.

You can also add a little low-fat cream to the soup, then the dish will have an even brighter creamy taste. Be sure to serve the finished soup, sprinkled with chopped fresh herbs. In my case, I added croutons and a little grated cheese to the soup.

Bon appetit!

Cheese puree soup is a thick mass that resembles a sauce in consistency. Based on the standard recipe, you can add whatever your heart desires to it. It can be chicken, meat, fish and any vegetables.

The idea of ​​puree soup belongs to the French. Moreover, the history of the creation of the first such soup is almost a legend. As if some cook from the kitchen of the French king tried so hard to surprise the guests that one day his new sauce was based on ingredients that would be enough for a full-fledged soup. The court gourmets were so delighted with the hot fragrant mass in the plates that the puree soup quickly gained wide recognition throughout Paris.

Thus, the dish quickly spread throughout the planet, and each of the peoples has already transformed its recipe to suit their national eating habits. Nowadays, there are hundreds of different ways to make puree soup.

If the puree soup contains a large amount of vegetables, it is necessary to let it brew for 10-15 minutes after cooking. Thus, the dish will turn out more saturated.

How to cook mashed cheese soup - 15 varieties

Delicious and hearty soup with the addition of fragrant garlic croutons.

Ingredients:

• potatoes - 4 pcs
• onion - 1 pc.
• carrots - 1 pc.
• processed cheese - 200 g
• white bread
• oil - 100 g
• garlic - 3 cloves

Cooking:

Cut potatoes and onions into small cubes. Grate carrots on a coarse grater.

Let the potatoes boil for 15-20 minutes. Fry the onion in a pan first, and after a few minutes add the carrots.

Add the finished frying to the potatoes, and salt.

Add diced bread to the skillet with butter. Then, add garlic. Fry the croutons until golden brown.

Cool the finished soup and pass through a blender. Pour the soup back into the pot and bring to a boil.

It would be better to add croutons and greens before serving, to each plate separately.

The easiest way to make mashed cheese soup from all of the above.

Ingredients:

• potatoes - 600 g
• processed cheese - 200 g
• cream

Cooking:

Cut potatoes in half and place in boiling water. Drain the water from the cooked potatoes and mash them with a potato masher.

Cut cheese into cubes and add to potatoes. Add a decoction from the potatoes and grind the mass with a blender.

If desired: add more broth and mix well.

This recipe is the American version of soup. Broccoli is very useful for both adults and children.

Ingredients:

• meat broth - 1 l
• broccoli - 500 g
• processed cheese - 250 g
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• milk - 2 cups
• flour - 0.3 cups
• salt pepper

Cooking:

Add broccoli to broth and simmer for 10 minutes. Chop the onion and garlic very finely.

Grate carrots on a medium grater. Fry vegetables in olive oil.

Mix milk with flour and beat with a whisk until a homogeneous mass is obtained. Gradually add the milk mass to the soup, stirring constantly. Turn down the fire.

Add cheese, then pass the finished soup through a blender.

If milk has already been added to the soup, it should not be brought to a boil.

A delicious dish that will not leave indifferent the most demanding gourmet.

Ingredients:

• salmon - 200 g
• potatoes - 1 pc.
• onion - 1 pc.
• processed cheese - 100 g
• cream

Cooking:

Place salmon in boiling water with salt and pepper. Dice the potatoes and onions and add to the broth.

After the potatoes are cooked, add melted cheese and cream. Bring the soup to a boil and grind it with a blender.

Very hearty soup for every day.

Ingredients:

• potatoes - 3 pcs
• carrots - 1 pc.
• onion - 1 pc.
• melted cheese - 4 pcs
• sausage - 150 g
• cream 20% - 50 gr
• garlic - 3 cloves
• greenery

Cooking:

Coarsely chop the cheese and send it to boiling water. Cook, stirring, until completely dissolved.

Cut potatoes into cubes and boil. Chop the onion and garlic finely.

Grate carrots on a coarse grater. Fry vegetables with salt, pepper and herbs. Then, add them to the soup.

Grate the sausage and add to the soup. Pour in the cream and cook, stirring constantly.

The recipe is designed for pumpkin lovers, moreover, it is from the category of dietary ones.

Ingredients:

• pumpkin - 500 g
• potatoes - 3 pcs
• onion - 2 pcs
• hard cheese - 50 g
• cream
• meat broth - 700 g
• garlic - 2 cloves
• greenery

Cooking:

Onion, garlic cut into cubes and fry in a pan in vegetable oil.

Cut the pumpkin and potatoes into very small cubes and add to the pan. Simmer for 10 minutes.

Add the beef broth to the pot and bring the vegetables to a boil.

Puree the soup with a blender and add cream to it.

Grate the cheese on a coarse grater and also add to the soup.

The same recipe can be made lean if you use just water instead of broth.

The recipe consists of the simplest ingredients, and the result is a tender soup that cooks quickly.

Ingredients:

• chicken breast - 1 piece
• potatoes - 2 pcs
• processed cheese - 300 g
• hard cheese - 150 g
• cream
• salt pepper

Cooking:

Boil the chicken breast for about 20 minutes. Cut the potatoes into cubes and add to the broth.

Coarsely grate hard cheese. Add both types of cheese to the broth. Stirring constantly, bring the soup to a boil.

Add cream.

Turkish light soup recipe for those who keep fit.

Ingredients:

• tomatoes - 2 pcs
• tomato paste - 2 tbsp. l.
• flour - 2 tbsp. l.
• cream - 50 g
• butter - 50 g
• hard cheese - 100 g

Cooking:

Fry flour in butter until golden brown. Add the tomato paste to the flour and reduce the heat.

Grate the tomatoes and add them to the soup. Mix everything well and add water. Boil.

Add cream, salt and pepper to soup. Grate the cheese on a coarse grater and add it separately to each plate.

The preparation time for this hearty dish is no more than 1 hour.

Ingredients:

• potatoes - 400 g
• chicken - 500 g
• rice - 150 g
• processed cheese - 400 g
• carrots - 1 pc.
• onion - 1 pc.

Cooking:

Boil the chicken breast and cut into pieces. Pour rice into the broth and cook it for 10 minutes.

Finely chop the onion and grate the carrots. Cut potatoes into cubes. Add all vegetables to the broth.

When vegetables are cooked, add cheese. Cook soup, stirring, until creamy.

An interesting recipe for those who want to try something new.

Ingredients:

• meat broth - 800 ml
• cheese - 150 g
• onion - 800 g
• flour - 2 tbsp. l.
• butter
• white wine - 1 glass
• salt, pepper, sugar

Cooking:

Cut the onion into half rings and fry in butter with salt, pepper and sugar.

Add broth and flour to the onion. Simmer for 30 minutes. Then, add wine. Next, add grated cheese to the soup and let it cool.

Grind the cooled soup with a blender.

Diet soup that the whole family will love.

Ingredients:

• champignons - 200 g
• potatoes - 4 pcs
• carrots - 1 pc.
• green onion
• processed cheese - 200 g
• hard cheese

Cooking:

Mushrooms cut into slices. Cut potatoes into cubes.

Grate carrots. Place all ingredients in boiling water for 10 minutes.

Both types of cheese cut into cubes and gradually add to the soup.

Pass the finished soup through a blender and bring it to a boil again.

Read the ingredients of this dish carefully. Perhaps, to prepare this culinary masterpiece, you will need to take a walk to the store.

Ingredients:

• dorblu cheese - 40 g
• dry white wine - 20 g
• zucchini - 100 g
• onion - 100 g
• coconut milk - 10 g
• butter - 10 g
• dry oregano - 1 g
• salt pepper

Cooking:

Cut zucchini and onion into half rings and fry with oregano, salt, pepper.

Add water to vegetables and bring to a boil. Add grated cheese and butter.

Beat the resulting mass until puree. Separately, add a little coconut milk to the serving.

The dish is intended for lovers of the combination of aromas of various herbs.

Ingredients:

• forest mushrooms - 560 g
• potatoes - 420 g
• onion - 1 pc.
• dried savory - 1 tsp
• dried thyme - 1 tsp
• marjoram - 1 tsp
• cream 10% - 200 ml

Cooking:

Cut the potatoes and part of the mushrooms into cubes and place in boiling water for 15 minutes.

Onion cut into cubes. Cut some of the mushrooms into slices.

Fry onions with mushrooms and spices in olive oil.

Add fried meat, melted cheese and cream to the soup.

A very healthy soup with the addition of beets.

Ingredients:

• chicken breast - 300 g
• goat cheese - 500 g
• onion - 1 pc.
• carrots - 1pc
• beets - 1 pc.
• tomato paste - 50 g
• cream - 10 ml
• greenery
• garlic - 2 cloves
• sour cream

Cooking:

Boil chicken breast until done. Cheese cut into large pieces and mix with sour cream.

Finely chop the greens and add to the cheese. Pass the garlic through a garlic press and also add to the cheese.

Make neat balls from the cheese mass. Onions, carrots and beets cut into cubes.

Fry onions and carrots in a pan, then add beets. Add tomato paste to the pan. Simmer vegetables for a few minutes.

Transfer the roast to a saucepan and pour over the chicken broth. Add salt, pepper and cream to the soup.

Grind the soup with a blender.

Serve on the table, adding cheese balls and greens to each serving.

A light and tasty soup that cooks quickly.

Ingredients:

• beef - 500 g
• potatoes - 4 pcs
• onion - 1 pc.
• processed cheese - 90 g
• carrots - 1 pc.

Cooking:

Boil beef until done.

Cut potatoes and onions into cubes.

Grate carrots.

Place vegetables in broth and add melted cheese.

Cook, stirring, until potatoes are fully cooked.

Pass the finished soup through a blender.

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

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

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

• melting point cheese with the taste of onions / mushrooms / bacon (whoever likes it) - 200 gr;
• potatoes - 4-5 units;
• little post. oils;
• salt - 1-2 tsp;
• turmeric - a pinch;
• black ground pepper - a couple of pinches;
• onion - 1 small;
• carrots - 1 small;
• a mixture of dill and parsley - 50-70 gr.

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

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

After boiling water, cook the potatoes for a third of an hour. After that, add passivation, mix. Three processed cheeses and cook, stirring, for several minutes.

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

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

Chicken Recipe

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

For a 1 liter saucepan you will need:

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

Wash the meat thoroughly, if necessary, remove the remaining fluff from the skin or simply remove the skin. Take water in a saucepan, put meat in it and put on fire. In the process of boiling, remove the foam. When foaming stops - salt, if desired, add parsley for flavor. Cook for 30-35 minutes.

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

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

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

Cheese cream soup step by step

It should be noted right away that such a soup cannot be left the next day, it is better to eat it immediately. Therefore, adjust the amount of food for cooking, depending on how many people it is being prepared for.

Ingredients for 2 servings:

• melting point cheese - 70-100 gr;
• hard cheese - 50 gr;
• potatoes - 2-3 units;
• medium carrot;
• salt - a couple of pinches;
• vegetable / chicken broth - 0.5-1 l;
• bow - 1.
• greenery for decoration.

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

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

Meanwhile, three cheese.

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

We lay out the finished soup in bowls and sprinkle with chopped herbs.

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

With the addition of mushrooms

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

The recipe for the dish is as follows:

• 4 potatoes;
• 1 onion;
• 450 gr chicken fillet;
• 50 gr raw round rice;
• 200 gr melt. mushroom flavored cheese;
• 1 tsp salt;
• 1 tsp black pepper;
• 300-400 gr of champignons;
• 50 gr onion feathers.

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

With zucchini and chicken

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

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

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

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

While the zucchini is cooking, peel the potatoes and cut into cubes. Rinse the meat, cut into pieces and set to boil. As soon as the foam comes off, we detect 15 minutes, then add the potatoes. After five minutes, spread the broth passivation, mix, cook for another 10-12 minutes.

Meanwhile, three cheese, mix with warmed cream. We work the soup with a blender to make a puree. We introduce the cheese-creamy mass there and work with a blender for another minute. Cook on the stove for another five minutes. After you can serve, sprinkling a portion of the soup with crackers and fresh herbs.

With shrimps

An original, incredibly tasty and tender cheese soup with shrimp can be prepared for a family dinner on a day off.

To prepare an unusual soup you will need:

• melting point cheese - 200 gr;
• potatoes - 3-4;
• carrots - 1 small;
• salt - 1 tsp;
• peeled shrimp - 200 gr;
• cream - 100 ml;
• greens - a few branches;
• water - 1.5 l.

Let the water boil. While the water for the soup is heating, we clean and chop the vegetables: cubed potatoes, three carrots on a grater.

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

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

With sausage and vermicelli

A rich and fragrant soup is obtained with smoked sausage. Cooking sausage-based cheese soup with processed cheese is very simple, because the cooking time is much less than when using any type of meat.

You can prepare such a soup from the following products:

• 2-3 medium potatoes;
• 1 carrot and onion of medium size;
• 100 gr small pasta;
• 200 gr of fatty smoked sausage;
• water - 2.5 l;
• salt;
• fast. butter.

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

Let the water warm up. We put potatoes in it and cook, removing the foam. After 10 minutes after boiling, lay out the pasta and mix several times so that the pasta does not stick together.

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

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

Cheese soup with croutons

• 2.5 liters of water;
• 2 chicken legs;
• 2 processed cheese "Friendship";
• 4 potatoes;
• 1 carrot;
• 1 onion;
• little post. raffin. oils;
• salt and pepper;
• small wheat baguette;
• chayn. l. favorite herbs.

Put the chicken legs to boil. After boiling, cook for 20-25 minutes.

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

By this time, the legs will already be ready, they can be removed, cooled a little and disassembled into pieces. We send the potatoes to the broth and cook for 15 minutes.

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

With smoked chicken

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

First of all, put the water to boil. We add chopped potatoes and smoked meat of dill sprigs divided into 3-4 parts (for flavor). Cook for about 20 minutes, skimming off the foam.

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

We take out twigs, meat from the broth, lay out the passivation and cheese, add salt and spices.

The meat will cool down a little, after it needs to be cut into small pieces. Put it in the broth, squeeze the garlic there and continue cooking for another five minutes.

Delicious soup with salmon and spinach

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

We prepare vegetables. We put the potatoes to boil, and in the meantime we prepare the frying - we fry the pepper, then add onion and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying, add salt and pepper. Fry for a few more minutes, then spread in the soup. Three cheese in a saucepan, mix for a few minutes. Add the chopped greens last, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

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

Put the diced potatoes in a microwave-safe dish, season and salt, pour in the broth and put in the microwave. At maximum power, we heat for about 10 minutes. Add cheese, mix, send to the microwave at the same temperature for another 10-15 minutes. Stir and leave covered for a quarter of an hour.

Cheese soup with meatballs

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

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

While we roll the meatballs, the water with salt and parsley should boil. Dip all the balls into boiling water at the same time, leave to cook for ten minutes. When foam appears, remove it.

In the meantime, cut the potatoes into cubes, finely chop the onion and carrot. After ten minutes, put them in the broth. Let's get ready.

Rinse and cut the mushrooms into cubes, add to the broth. Immediately add spices, finely chop the garlic. Three cheese, stirring, cook for a few more minutes, until the cheese is completely melted. Let it brew for a third of an hour.

Step-by-step recipes for your favorite dish: cooking soup puree with melted cheese and vegetables, mushrooms, chicken

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

8 gr.

carbohydrates

143 kcal.

Option 1. Cream cheese soup - a classic recipe

All lovers of mashed soups will tell you with confidence that there is no tastier and more satisfying cream cheese soup. It turns out a delicate texture, delicious taste and breathtaking aroma. The soup itself can consist of the simplest ingredients. It is important that the processed cheese is natural and not a cheese product, otherwise you will not succeed.

Ingredients:

• six small potato tubers;
• 2 onions;
• carrots - 1 piece;
• processed cheese - 3 pieces;
• half a pack of butter;
• milk - 400 ml;
• 20 g of black pepper powder and salt;
• 5 sprigs of dill.

Step by step cream cheese soup recipe

Wash the peeled potatoes, cut into cubes, put in a deep saucepan, pour in filtered water. First, cook on a large flame of fire until the water boils, and then remove the foam and cook for an average of 15 minutes.

Grind the peeled carrots on a fine grater, cut the onion into crumbs. Fry in a pan in butter for 10 minutes.

Drain the broth from the finished potato into a separate cup, and grind the potatoes themselves with a blender to a puree state.

Pour milk at room temperature into the potato broth.

We cut the processed cheese into cubes and put it in mashed potatoes, mix well until they are completely melted.

Add the fried carrots and onions to the puree, mix well again.

Pour the potato broth with milk, mix thoroughly.

At the end, add salt, pepper, mix again. Sprinkle with parsley when serving.

The amount of milk and broth can be reduced or increased depending on the desired thickness of the soup.

Option 2. Quick cream cheese soup recipe

Not always what is prepared quickly can be a harmful quick snack. An express recipe for hearty hot melted cheese and vegetables is a vivid confirmation of this. Great quick and easy dinner.

Ingredients:

• 3 processed cheese;
• 5 potato tubers;
• carrots - 1 piece;
• cauliflower - 4 inflorescences;
• 30 g of salt and allspice powder.

How to quickly cook creamy cheese soup

We clean the potatoes with carrots, wash them, cut the potatoes into cubes, carrots into circles. Wash the cauliflower florets.

Pour water into a metal container (a little more than one liter) and lay all the prepared vegetables, cook over moderate heat until the water boils.

We cut the processed cheese into cubes and put them in a container with vegetables, reduce the heat to a minimum and cook for 25 minutes.

Remove the container with vegetables and cheese from the heat and grind everything into a puree mass with a hand blender.

Pour pepper, salt, again put on a small fire and boil for three minutes.

Pour into plates, sprinkle with any herbs or croutons if desired.

This soup is especially good with homemade wheat baguette or rye bread croutons.

Option 3. Puree soup with melted cheese, mushrooms and turnips

Mushrooms and cheese are a win-win option for any hot dish. Puree soup is no exception. For satiety, add potatoes, onions and carrots, for a "zest" - turnips.

Ingredients:

• 6 potatoes;
• carrots - 1 piece;
• 1 onion;
• 1 small turnip;
• fresh champignons - 4 pieces;
• 3 processed cheese;
• 130 g butter;
• 1 teaspoon of black pepper and salt;
• half a bouquet of dill and parsley;
• 50 ml vegetable oil.

Step by step recipe

We clean and wash potatoes, carrots, cut off the skin of turnips. Cut everything into medium pieces, put in a saucepan with water, filled to half the volume, and cook over moderate heat until softened.

Cut the peeled onion into crumbs and fry in a pan in a small amount of butter for several minutes.

We shift the onion to the pan with all the vegetables.

We clean the mushrooms, wash them, cut them into plates, put them in a pan where the onions were fried, put another piece of butter and fry for 8 minutes.

We also shift the mushrooms to the vegetables and cook for 10 minutes, leaving a few pieces for serving.

Pour pepper, salt, mix everything and boil for a few more minutes.

We cut the curds into small pieces, put them in a container with vegetables and boil for several minutes to melt them.

Turn off the heat and grind everything in a blender. Boil a little over low heat.

When serving, pour into plates, put the fried mushrooms on the surface of the puree soup and sprinkle with parsley and dill.

Instead of champignons, you can take forest mushrooms. You can also use dried ones. If there are no mushrooms at all, use aromatic seasoning.

Option 4. Soup puree with melted cheese, chicken and zucchini

And this is a hearty meal. The drumsticks can be replaced with other parts of the bird carcass: breast, thighs. If you want the soup a little lighter, remove potatoes from the list of products.

Ingredients:

• chicken drumsticks - 4 pieces;
• 3 small zucchini;
• processed cheese - 2 small pieces;
• potatoes - 3 pieces;
• 40 ml vegetable oil;
• onion head;
• carrots - 1 piece;
• 3 cloves of garlic;
• 1 teaspoon of salt and pepper;
• half a bouquet of parsley;
• 50 g sour cream 15% fat.

Step by step recipe

My shins, put them in a saucepan, pour one liter of water, put on a strong fire. Remove the foam, adjust the heat to the lowest and cook for 25 minutes. We shift the meat into a separate cup, filter the broth.

We clean the potatoes, cut them into cubes and put them in the broth, cook for a little less than half an hour.

We clean the zucchini, take out the seeds, cut into cubes and spread to the potatoes after boiling water. If the zucchini is young, then they can not be peeled and seeds.

As soon as the water boils, add pepper, salt, mix well and boil over low heat for about half an hour.

Peel the carrots and onions, cut into small cubes and sauté, stirring, for 5 minutes.

Peel the garlic, cut into cubes and put in a pan with vegetables, fry for a few more minutes.

Put carrots and onions in a saucepan with potatoes and zucchini, mix thoroughly, add salt if necessary and boil for 3 minutes.

Remove from the stove and grind everything with a blender right in the pan.

We cut the cheese into cubes and put in mashed potatoes, mix again and boil over moderate heat for another 3 minutes.

Separate the meat from the shins, cut into small pieces and put in the soup, add a little salt again, pepper and mix. Let the soup brew for half an hour.

Pour into plates, put parsley leaves in the middle, and sour cream on the edge.

The chicken can be left in pieces as above, or puréed with vegetables, depending on your preference.

Option 5. Soup puree with melted cheese and pumpkin

Unusual cheese cream soup with spices and sauce. The aroma and taste of the dish is so attractive that lovers of savory dishes will certainly appreciate it.

Ingredients:

• a small piece of pumpkin;
• 4 potatoes;
• processed cheese - 3 pieces;
• ground smoked paprika seasoning - 30 grams;
• regular paprika seasoning - 20 grams;
• 15 grams of salt and ground allspice;
• sweet chili sauce - 50 grams;
• For the sweet chili sauce:
• garlic - 4 cloves;
• chili pepper - 3 pieces;
• sugar - 100 grams;
• water - 130 ml;
• acetic acid 5% - 20 ml;
• corn starch - 40 g;
• half a teaspoon of salt.

Step by step recipe

Prepare the chili sauce: In a small bowl, dissolve the corn starch in 3 tablespoons of water. Rinse the chili pepper pods, free from seeds, cut into small cubes, put in a deep cup, pour in water, add sugar, salt, vinegar, grind everything in a blender. We shift the puree into a small container, add peeled and chopped garlic, diluted cornstarch, put on moderate heat and boil for several minutes after boiling. Cool down the sauce.

We clean the pumpkin, cut it into pieces, lay it on a sheet, put it in the oven and bake at a low temperature for about 15 minutes.

Peeled potatoes cut into cubes, put in an enamel pan, add baked pumpkin, pour one liter of boiling water or any broth, boil over low heat for ten minutes.

We cut the cheese into cubes, put it in a saucepan, add smoked and regular paprika seasoning, pour in a little chili sauce, turn off the heat and grind everything with a hand blender.

Salt a little, pepper. Serve in bowls, sprinkle with ground paprika.

Be sure to prepare cream cheese soup in any of the above ways, and you will certainly appreciate all the richness of the aroma and taste of the dish. Bon appetit.

Daily cooking of soup is not pleasant for every woman. Especially if it requires compliance with many culinary nuances, and the result is not always desirable. Having given preference to cheese soup, there is no doubt about the excellent taste of the resulting dish. And the fascination of the cooking process will make you turn to the recipe again and again.

Processed cheese gives this soup an exquisite delicate taste and aroma. It goes well with a variety of vegetables, spices and herbs, dairy and sour-milk products. When choosing cheese for soup, you should pay attention to the content of carbohydrates in it. This information must be indicated on the packaging. Carbohydrates should not be more than three per hundred grams of goods.

If the indicator is higher, then it can be suspected that the cheese was prepared in violation of the technology and that it contains additives that are not healthy for health. Such a product will be more high-calorie and not very tasty. Gaining excess weight, of course, will upset the lady who watches the figure, so the choice should be taken seriously. Be sure to look at the date of manufacture. The more fresh cheese is added to the broth, the better it will turn out. It will not have foreign odors and sharp shades of taste.

Cheese, according to the rules for making soup, should be put in the pan at the very end, when all the other ingredients have been cooked and mashed. It should boil in the broth until completely dissolved. After that, various seasonings, herbs or crispy white bread croutons are added.

However, there is another version of the recipes, when the cheese is thrown into boiling water first, and all other ingredients are added later, cut into small pieces. After they are ready, the soup is mashed with a pusher or blender.

This is a general sequence of actions, but for each type of puree soup, there are certain subtleties of preparation.

Cheese soup puree with croutons

Vegetables are used for it:

• potatoes (from 1 to 5 pieces),
• one carrot,
• bulb.

You also need to prepare in advance:

• cheese (about two hundred grams);
• water (for broth);
• crackers;
• seasonings (those that you like more);
• salt.

Water should be poured into a saucepan and put on fire, bring to a boil. Throw whole potatoes, onions and carrots into it, you do not need to cut them. After a quarter of an hour, the vegetables are taken out, put in a blender and chopped well. The consistency should resemble very thick sour cream without lumps.

After the resulting puree is returned to the broth and heated until the first bubbles appear. As soon as they begin to burst on the surface, you should immediately crumble the cheese into the pan. After a while, it will completely dissolve. This is a signal that the soup is ready. For taste, you can add seasonings, salt. Before eating the cooked dish, it is recommended to cool it, then pour it into a plate, supplemented with butter crackers and herbs.

Creamy potato and cheese soup

For this soup you need to cook:

• 2-3 potatoes;
• one carrot;
• bulb;
• water;
• dill or parsley;
• butter;
• about two hundred grams of cheese.

Melt the butter in a frying pan, fry the onion rings and carrots for about ten minutes. Add potatoes to boiled water, which do not need to be chopped. Readiness to check with the tip of a knife or fork. If the tip enters easily, then you can remove the vegetable from the water.

Place all ingredients in a blender, puree. Transfer to potato broth, stir. Boil again, add chopped cheese. Wait until it ceases to be visible in the broth, completely melting in it.

Greens are added five minutes before removing from heat. Served warm.

Creamy cheese soup puree

For such a dish you will need the following products:

• several potatoes;
• low-fat cream (4-5 tablespoons);
• water;
• one carrot;
• egg;
• greenery.

The water must be put to warm up, during this time peel the potatoes and carrots. After the water boils, throw the whole vegetables into the pan without chopping them. After ten minutes, the products should be removed and ground with a blender. You need to achieve a homogeneous structure, resembling a very thick puree.

After that, the resulting mixture is put back into the vegetable broth and brought back to a boil. They put the cheese and add cream, whipped with an egg, cook until the cheese is completely melted in the soup, stirring gently. Sprinkle with herbs before eating.

Cheese cream soup in a slow cooker

For this dish you will need the following products:

• 5-6 potatoes;
• one carrot;
• bulb;
• vegetable oil;
• hard cheese - about one hundred grams;
• low-fat cream;
• water;
• parsley.

Cut peeled onions, carrots, potatoes. Cheese grate on a large grater. Pour oil into the multicooker and heat it on the “Frying” mode. After that, carrots are poured along with onions and fried with constant stirring for up to ten minutes.

The next step is to add potatoes, after which all the ingredients in the pan are poured with water. You can add salt and spices if you like. Further cooking is done in the "Soup" mode under a tightly closed lid for about forty minutes.

Five minutes before the deadline, you will need to mix the grated cheese with cream and pour into the pan. When the machine turns off, you need to leave the soup to languish in the "Heating" mode for about five minutes. Then pour it into a convenient container and grind all the components with a blender.

After that, the food can be poured into plates, decorating it with herbs.

Cheese soup puree with chicken in a slow cooker

• Fillet (chicken) - two hundred grams;
• Water;
• Potatoes - a couple of pieces;
• Carrot;
• Bulb;
• Vegetable oil;
• Spices, salt;
• Garlic, dill;
• Melted cheese.

Put the washed chicken fillet into a multicooker pan, pouring 500 grams of water. Set the "Cooking" mode and cook for a quarter of an hour.

Peel and cut the onion and carrot, fry a little in oil. During this time, peel and cut the potatoes into cubes. Take out the fillet and chop finely.

In a bowl for making soup, put all the ingredients mentioned earlier along with the melted cheese. Before closing the lid, you can add spices and salt to taste. Set the "Cooking" mode and cook for a quarter of an hour.

Prepare the dill by washing and chopping it. Peel and squeeze the garlic with a press.

When the multicooker gives a signal, open the lid, throw in the dill and garlic, add another half liter of water and leave it on the “Extinguishing” mode for three quarters of an hour.

After the end of the cooking period, the soup is ground with a blender.

Easy Cheese Soup Recipe

If a woman does not have vegetables and seasonings at hand, but you want to cook cheese soup, then you can use the following products:

• cheese (60 grams);
• milk or cream (a couple of spoons);
• egg;
• any broth or water and a bouillon cube.

First you have to mix the grated cheese, egg and cream until smooth. The resulting plastic mass is added to the prepared warm broth and brought to a boil. To make the soup more airy and creamy, you can additionally beat it with a whisk or a mixer. It will be more pleasant to eat such a dish if it is decorated with herbs.

Soft water should be used for puree soup. For this purpose, you can pass tap water through the filter or purchase bottled products. If you add hard water, then the food will acquire an unpleasant iron taste, which will clog the creamy cheese tenderness.

You can serve this soup with toasted fragrant croutons. Preparing them is very simple: cut rye bread, fry it in fragrant vegetable oil, and finally rub it with a garlic clove. Or put garlic in a pan and fry together with slices of bread.