Puree soup with cream and melted cheese. Cheese soup

Cheese soup with shrimp is an incredibly tasty first course that will make your usual diet more varied and will delight all seafood lovers. Light, tender, easy to prepare, the soup is especially popular in Mediterranean cuisine.

Each country with access to the sea boasts its own unique recipe for cheese soup with shrimp. In one case it turns out to be lighter and more dietary, in another - more satisfying and nutritious, but an invariably excellent result is the main advantage of this dish.

With shrimp and cream cheese

The combination of cheese and shrimp is perfect. The soup prepared with these ingredients looks very appetizing, has a pleasant aroma and has a soft creamy taste.

Ingredients:

Water - 2 l;
Medium s/m shrimp - 0.5 kg;
Cream cheese - 400g;
Potatoes - 3 pcs;
Onion - 1 piece;
Carrots - 1 piece;
Soy sauce - 1 tbsp;
Lemon juice - 1 tbsp;
Garlic - 2 cloves;
Fresh greens;
Olive oil;
Sweet paprika;
Pepper;
Salt.

It is better to cook cheese soups in a small saucepan - once or twice in order to fully enjoy the taste of such a delicious first course. Considering that preparing cheese soup with shrimp at home will take less than an hour, it is very easy to please yourself and your family with a delicious soup, not only on a day off.

Preparation:

Thaw the shrimp.
Prepare the vegetables: cut the potatoes into cubes, the onion into strips, and grate the carrots on a fine grater.
Rinse the potato cubes well under running water to remove excess starch and add them to boiling water. Reduce the heat and leave to simmer for 10-15 minutes.
During this time, fry the onion and grated carrots until golden brown.
At the same time, chop the garlic and lightly fry it in olive oil until it acquires a characteristic aroma.
Without removing the garlic, place the shrimp in the pan and brown them a little.
Pour in a tablespoon soy sauce, sprinkle lemon juice, sprinkle with seasonings and simmer for another 1-2 minutes, but no more, otherwise the shrimp will become tough.
During this time, the potatoes are almost cooked and you can add them cream cheese, fried onions and carrots and fried shrimp along with butter and garlic, leaving a small amount for decoration.
Mix all ingredients well and leave the soup covered for 5-10 minutes.

Pour the finished first course into plates, place a few shrimp in the center of each and sprinkle with finely chopped fresh herbs.

By slightly changing the cooking technology, you can cook a delicious cream cheese soup with shrimp from the same ingredients. True, there is no need to transfer fried shrimp into the pan. After adding the fried onions and carrots with seasonings to the boiled potatoes and cooking everything for a few minutes, beat the finished soup directly in the pan with a submersible blender until smooth.

If the dish turns out to be thick, then you can add 100-150 ml of low-fat cream to it. Before serving the pureed cheese soup, place shrimp fried with garlic and a sprig of herbs on each plate.

With shrimps, melted cheese and cream

The delicious aroma, silky texture and incomparable taste of creamy cheese soup with shrimp, as in the photo, will conquer even gourmets who are well versed in cooking. This soup can be found quite often on the menus of Italian and Spanish restaurants.

Ingredients:

Water - 2 liters;
Hard cheese - 100 g;
Processed cheese - 100 g;
Cream - 150 ml
Medium s/m shrimp - 300 g;
Large s/m shrimps - 10 pcs;
Potatoes - 2-3 pcs;
Carrots - 1 piece;
Onion - 1 piece;
Fresh greens - 100 g;
Salt pepper.

There are several rules that must be followed when preparing this shrimp soup:

Using shelled shrimp. If you cook unpeeled seafood, the chitin contained in the shells will make the broth richer and more aromatic. Of course, the shells should then be removed.

Sequencing. It is advisable to cut the ingredients into the same size and place them in the pan one at a time so that they do not boil over.

There is no need to defrost the shrimp before placing them in boiling water.

Preparation:

Wash the potatoes and carrots, peel them and cut them into small cubes.
Finely chop the onion.
Place all the ingredients in a suitable saucepan, add water and cook for 15-20 minutes.
In a separate pan, boil the shrimp in their shells for 5-7 minutes.
Strain the broth through a sieve and pour into the vegetables, and remove the shells from the shrimp.
Grate the processed cheese there on a fine grater - this will dissolve it faster.
Mix well, add salt and pepper, and a couple of minutes before the end of cooking, add the shrimp, pour in the cream and add chopped herbs.
Fry large shrimp in butter and garlic until golden brown.
Grate hard cheese.

The taste of the finished soup will be more tart and spicy if you add a little lime juice and a pinch of oregano at the end of cooking.

Let the freshly cooked soup with melted cheese and shrimp brew for 5-7 minutes, after which you can call everyone to the table. Sprinkle the soup with grated cheese in portions and place a couple of large shrimp in each plate. Serve separately with croutons, toasted baguette or crispy croutons.

With shrimp and mushrooms

When you want to pamper your family with something new and original dish, and there is neither time nor energy for exquisite culinary masterpieces, it is worth paying attention to step by step recipe soup with melted cheese, shrimp and mushrooms. Does the tandem of seafood and mushrooms seem a little strange? But in vain! In combination with tender cream and it is especially good with cheese.

Ingredients:

Water - 1.5 liters;
Processed cheese - 200 g;
Champignons - 0.5 kg;
Peeled shrimp - 0.5 kg;
Cream - 200 ml;
Flour - 2 tbsp;
Onion - 1 piece;
Garlic - 3-4 cloves;
Salt, pepper, dill.

Cheese is one of the main ingredients of cheese soup, so you need to approach its choice with all responsibility. It is naive to believe that high-quality cream cheese can be replaced with cheap processed cheese like “Druzhba”.

Cheeses sold in plastic containers dissolve well in hot water, but processed cheeses in foil can easily ruin the taste of the finished dish. In addition, preference should be given to products without additives. If the recipe for cheese soup states that it will be prepared with shrimp, then processed cheese with a strong smoked taste will obviously be of no use in such a dish.

How to cook cheese soup with mushrooms and shrimp in a saucepan or in a slow cooker:

Cut the onion into small strips, mushrooms into thin slices.
Fry mushrooms with onions until tender, add salt.
Thaw the shrimp. If they are large, cut them into several pieces, leaving some whole ones for decoration. Small and medium ones can be used entirely.
Chop the garlic, lightly fry, then add the shrimp to it for a couple of minutes.
Place a saucepan with water on the fire.
Place melted cheese in boiling water and stir until it dissolves. Pour the cream into the pan in a thin stream and bring to a boil over low heat.
Dilute flour in water and add to cheese broth.
After 5 minutes, place the fried mushrooms and seafood into the pan, add salt and pepper and let cook for a few minutes.

Pour cheese soup with champignons and shrimp into bowls, garnishing each serving with whole shrimp. A little ground paprika and a sprig of herbs will make the serving even more appetizing.

The editors have collected for you recipes for the most delicious creamy soups with the addition of cheese - delicious classic dish, which is referred to traditional cuisine almost all peoples of the world.

This article is intended for persons over 18 years of age

Have you already turned 18?

The calorie content of the classic cheese cream soup with cream is 138 kcal per 100 g of product. The nutritional value as follows: proteins - 8 g, fats - 10 g, carbohydrates - 8 g. These calculations are made on the basis of a technological map (a kind of passport of a dish used as a basis by chefs). By technological map The recipe for this thick soup should contain:

onion;
carrot root;
celery (root);
potato tubers;
cream 33%;
vegetable oil;
salt;
bouillon.

But there are other recipe options that are not inferior to the classics. Cream soup is prepared with:

seafood and sea fish (with salmon or salmon);
a variety of vegetables - with broccoli, potatoes, cauliflower. The recipe for broccoli cheese soup is not only a classic of American cuisine, but also an excellent dietary dish with a minimum of calories;
meat products - with bacon, smoked meats, sausages.

The star of this dish is, of course, the cheese, and the final taste of the exquisite dish depends only on it (and its quality). For its preparation, both hard and soft varieties of the product are used. Don't forget about everyone's favorite processed cheese, which is also suitable for this dish. In France, they most often use dor blue or brie, in Italy - parmesan, and in our country the most popular are cheddar, Dutch or regular processed cheese.

How to make cream cheese soup

Preparing the dish is very easy and simple. Even the most inexperienced housewife. If you want to please your husband or simply surprise your girlfriends with your culinary skills, cream cheese soup is what you need. Doing it is pure pleasure and will not damage your reputation or figure.

Step-by-step recipe for classic cream cheese soup

To prepare the dish, you will need (based on a three-liter pan):

4-5 medium potato tubers;
1 carrot;
half a celery root;
1 regular onion or leek (white part);
cream 33% - 0.5 cups (you can take it with less fat content - there won’t be much difference);
400 g of any cheese (cheddar, gouda or Dutch) or 3-4 processed cheese;
vegetable or meat broth;
50 g butter (vegetable oil is also suitable);
spices - ground black peppercorns, white pepper and nutmeg;
parsley;
salt.

It is important to remember that the cheese must be natural, made from milk. Any cheese products are unacceptable, since trans fats, widely used in their preparation, melt very poorly and can ruin a delicious dish.

Step-by-step preparation of classic cream cheese soup

We thoroughly clean all the vegetables for our soup and cut them into small cubes (you can simply grate the carrots).
Place in a deep saucepan butter and put it on low heat.
When the butter melts, add the onion and sauté until transparent.
Add carrots, celery and potatoes to the onions, pour them with hot broth.
Cook the vegetables over low heat until they are fully cooked.
Puree the prepared vegetables in a blender or rub through a metal sieve.
Put the vegetables processed in this way back on the fire and add cream. If the puree is thick enough, feel free to add more broth.
Salt the soup and add spices.
We grate the cheese on a fine grater (large pieces may separate) and add to our vegetables. When it is completely dissolved, the cream cheese soup is ready.
It is best served with chopped parsley and croutons.

Croutons are small crackers made from white wheat bread (this is what distinguishes them from regular croutons). To prepare them, take a loaf or baguette, peel it from the hard crust, and cut the tender pulp into small cubes. First fry them in a dry frying pan and then dry them in the oven. You can serve them with soup or separately.

Cheese cream soup in a slow cooker

Many owners of universal cooking devices are wondering how to cook their favorite dish and at the same time preserve its exquisite taste as much as possible.

To prepare cream cheese soup in a slow cooker you will need:

1.5 liters of vegetable or meat broth;
400 g potatoes;
270 g carrots (approximately one large root vegetable);
250 g onions;
250 g creamy processed cheese (or other types of product);
salt, spices to taste.

Cooking procedure

Peel the potatoes and cut into 0.5-1 cm cubes.
Peel the carrots and grate on a coarse grater.
Cut the onion into strips (half rings).
Grate the cheese on a fine grater or cut into cubes with a side of 0.5 cm.
Place all ingredients into a multicooker bowl and pour in broth.
Add salt and spices.
Close the lid and set the “Soup” or “Cooking” program for 50 minutes. If there is none, then set the temperature to 160 degrees and cook for the same amount of time.
After the signal, let the soup brew for another 5-10 minutes.
Ready dish puree with a blender, sprinkle with chopped parsley and voila - the dish is ready to serve.

Note. Vegetables can be first fried in butter until golden brown for a richer taste. To do this, set the “Frying” mode for 10 minutes. After this, pour the broth over the vegetables, add cheese and cook in the “Cook” mode for another 40 minutes.

You can also add mushrooms, meat, smoked meats or seafood to the cream cheese soup. The total cooking time will not change.

Cheese cream soup with melted cheese

Processed cheese is an excellent replacement for classic cheese durum varieties. It melts easily and has a distinct creamy taste. But you should pay attention to the product labeling - cheese product does not dissolve during cooking, but separates, which greatly affects both the aesthetic appearance of the dish and its taste.

Recipe for cheese soup with smoked meats and melted cheese

Men will appreciate this hearty dish.

To prepare the dish you will need:

100 g smoked sausages;
100 g smoked pork ribs;
500 g potatoes;
2 small carrots;
2 onions;
300 g creamy processed cheese;
1 cup low-fat cream or milk;
1.5 liters of meat broth;
25 g vegetable oil;
1-2 cloves of garlic;
salt and spices to taste.

Preparation

We clean the vegetables and lightly fry them vegetable oil. Then add broth to the mixture and cook until tender. When the potatoes are cooked, puree the vegetables in a blender, return to the heat, add smoked meats and milk. Cook for 10-15 minutes and you can add processed cheese. If you have cheese in a block, be sure to chop it on a fine grater. The dish will be ready when the cheese has completely dissolved.

This dish should be served with chopped parsley or basil. It can also be garnished with well-cooked bacon slices.

Cheese cream soup with chicken

The recipe for this dish is very similar to the classic one, because tender chicken goes well with cream.

The main ingredients are the same as in the main dish.

Step by step recipe

Wash the chicken (fillet) thoroughly and cut into small cubes.
Sauté vegetables in butter.
Pour chicken fillet and vegetables with meat broth and cook until tender.
Mix the prepared ingredients in a blender, add cream and cheese.
Cook until the cheese mass is completely dissolved.
Serve with chopped herbs - parsley or basil.

Cheese cream soup with mushrooms

To prepare, take:

champignons (or any other mushrooms) - 200 g;
potatoes - 4 pcs;
carrots - 2 pcs;
onion - 2 pcs;
cream - 200 g;
cheddar or gouda cheese - 200 g;
salt, spices to taste;
fresh parsley for decoration.

Peel vegetables and mushrooms, cut into small cubes, and place in a saucepan. Add 2 tbsp. l. vegetable oil and sauté over low heat for 10-15 minutes. Then fill them with water or vegetable broth and cook until tender. Puree the finished vegetables, return to the heat and add cream and grated cheese. When the cheese has completely dissolved, the dish is ready. You can decorate it with chopped herbs or fried mushrooms.

Cheese cream soup with shrimp

The recipe for a cheese dish with seafood is the crown of Mediterranean cuisine. But you can simply prepare it in your kitchen.

For it you will need:

shrimp - 400 g;
carrots - 200 g;
potatoes - 300 g;
onion - 200 g;
processed cheese - 2 pcs;
vegetable oil for frying;
low-fat cream or milk - 200 g;
spices and salt to taste.

Stew vegetables in vegetable oil for 5-10 minutes, add peeled shrimp, add water and cook until tender. Puree the finished products, add cream, cheese and cook for another 10-15 minutes. Garnish the finished dish with fried shrimp.

Bon appetit!

Soup with mushrooms and melted cheese is an interesting option for lunch, dinner or a snack on the run. It is easy to prepare, and its recipe can be easily changed to suit your mood by replacing or completely eliminating some components. The taste of cream is complemented by the aroma of mushrooms, which makes this soup a good option for a holiday menu. If you simply sprinkle it with onions fried in a batter of breadcrumbs and butter, and garnish with a couple of parsley leaves, this will only emphasize the taste of the soup.

Mushroom does not require cooking talent or long hours at the stove. You just need to prepare all the ingredients in advance, and then sequentially add them to the boiling soup and simmer until everything is ready.

It is impossible to list all the recipes for this soup in one article, there are so many of them - vegetarian and based on poultry or meat broths, soup made from marinated or wild mushrooms, pureed soups, dietary (without potatoes) and others. Don't you like champignons or honey mushrooms? Cook with chanterelles. Is there any chicken in the refrigerator? Broth made from existing meat will do, and if there is nothing at all, then even bouillon cubes can be used.

How to cook soup with mushrooms and melted cheese - 15 varieties

This is the most popular recipe among similar ones. It is this that is changed, getting more and more new versions of the same dish.

Ingredients:

Champignons - 0.5 kg;
Broth or, if there is none, water - 1.5 l;
Carrots - small, 1 piece;
Onion - 1 piece;
Potatoes - 3-4 medium tubers;
Processed cheese for soup (with onions or mushrooms) - 1 piece;
Salt, black pepper - to taste.

Preparation:

Boil water or let the broth heat up. We prepare the remaining products.

Wash the mushrooms and cut into medium pieces.

Grind the processed cheese on a grater in advance.

We also three onions and carrots and sauté until soft.

Potatoes also need to be peeled and cut.

Throw mushrooms and overcooked into boiling water. After fifteen minutes, add the potatoes, then, when they are almost cooked, add the cheese. Cook until the potatoes are cooked and stir thoroughly during the process to dissolve the cheese.

It’s even easier to prepare than the original version, but the taste is no less interesting.

Ingredients:

Champignons - 300-400 gr;
Onion - 1 onion;
Potatoes - 1 piece;
Processed cheese - 1-2 cheese for soup (or 200 ml of cream - to choose from);
Salt and ground pepper - add if desired.

Preparation:

We prepare the soup in the same way as the classic version, although frozen mushrooms do not need to be further processed. The finished soup is ground in a blender until smooth.

If you scrupulously count the calories in every leaf of lettuce, this does not mean that creamy soup won't suit you. You just need to remove “extra”, high-calorie foods.

Ingredients:

Champignons - 400 gr;
Water (or low-fat chicken ridge broth) - 1 l;
Light processed cheese - 15 g;
Onion - 1 piece;
Salt and black pepper - if diet allows.

Preparation:

The champignons are washed, cut and thrown into boiling water.

We don’t fry the onion, just finely chop it and add it to the mushrooms.

Cook for about half an hour, then add processed cheese to the soup. As soon as it dissolves, the dish is ready.

To be sure that a serving of soup will be beneficial, add a spoonful of bran to it

The mushroom flavor is complemented by spicy notes of garlic.

Ingredients:

Champignons - 500 gr;
Chicken bouillon- 1 l;
Processed cheese - 100 gr;
Onion - 1 piece;
Carrots - optional, 1 piece;
Garlic - 1-2 cloves;
Salt and pepper - to taste.

Preparation:

Sauté onions, carrots and garlic.

Cook everything together until the mushrooms are ready, and then add the cheese for the soup to the pan.

Mushrooms collected in the forest will go just as well for soup as champignons from the store.

Ingredients:

Chanterelles - 300 gr;
Potatoes - 4 pcs;
Processed cheese - 2 pcs;
Water - 2 l;
Onions, carrots - 1 piece;
Salt and pepper - add to your taste.

Preparation:

Separately overcook, and then simmer finely chopped chanterelles along with sautéed carrots and onions. We begin to cook the chopped potato tubers. Add fried potatoes, mushrooms and melted cheese to potato soup. When serving them on the table, you can sprinkle with herbs: dill, parsley.

If among your household supplies of mushrooms there is only a pack of frozen honey mushrooms left, then you can cook a delicious soup from them.

Ingredients:

Potatoes - 0.5 kg;
Honey mushrooms - 300-400 g;
Onions, carrots - 1 piece each;
Cheese for soup - 2 pcs (it is better to take onion flavored, not mushroom flavored);
Add seasonings as desired.

Preparation:

Thaw the mushrooms in advance and add 4 liters of water. While the broth is not yet cooked, prepare the overcooking and add it to the soup. Potatoes are cut into small cubes and added to the soup; You need to cook it for about 10 minutes, then add melted cheese.

A very tasty light soup made from fresh mushrooms.

Ingredients:

Oyster mushrooms - 200 gr;
Potatoes - 2-3 pcs;
Carrots - 1 small piece;
Onion - 1 piece;
Processed cheese for soup - at the rate of 1 piece per liter of broth;
Salt, black and red pepper, bay leaf - add as desired.

Preparation:

Wash the mushrooms, cut them and cook for at least 10-15 minutes. Then add overcooked vegetables, chopped potatoes and spices to the mushroom broth. You need to cook until the potatoes are ready, then add processed cheese to the soup. Once it dissolves, the soup is ready. It will become even tastier if you add a small bunch of chopped fresh herbs during cooking.

If you only have pickled mushrooms on hand, then you can make an excellent soup from them.

Ingredients:

Marinated mushrooms - 300 gr. (one or two jars);
Water - 1.5 l;
Onion - 150 gr;
Potatoes - 300 gr;
Chicken fillet - 200 gr;
Processed cheese - 2 pcs;
Butter - for frying;
Salt and pepper to taste.

Preparation:

We make broth from chicken fillet (when it’s ready, take it out and cut it into neat pieces). Throw the potatoes into the boiling broth. Cook for about a quarter of an hour, then add the fried onions with the champignons. After about five minutes, add the chicken cut into pieces and grated melted cheese; cook until the cheese dissolves.

This dish is as easy to prepare as other wild mushroom soups.

Ingredients:

Mushrooms - 300-400 gr;
Chicken - 1\2 carcasses;
Onions, carrots - 1 piece;
Potatoes - 3 pcs;
Processed cheese - 2 pcs;
Salt and pepper are at your discretion.

Preparation:

Chicken - for broth. Carefully sort the wild mushrooms, rinse them with water, and cut them into medium pieces. Simmer mushrooms with onions and carrots over low heat. Send the potatoes to boil in the broth, along with the overcooked vegetables and cheese. If the cheese has already dissolved, you're done.

The soup will delight you with its aroma and satiety.

Ingredients:

Dried mushrooms - about 1 cup;
Onions, carrots - 1 piece;
Potatoes - 2 pcs;
A mixture of white and wild rice - 1/4 tbsp.;
Processed cheese for soup - 1 piece or 1 tbsp. milk;
Salt, herbs, pepper - at your discretion.

Preparation:

The mushrooms are soaked in water in advance (in cold water longer, if in hot water, ten minutes is enough). Potatoes are cut and poured cold water and cooks; When the mushrooms are soaked, chop them and add to the potatoes. Pour rice into the soup along with overcooked cheese or milk and cook until everything is ready.

Adding cream to the soup will make the taste of the dish much more tender and pleasant.

Ingredients:

Mushrooms - 400 gr;
Potatoes - 3-4 pcs;
Carrots, onions - 1 piece;
Low-fat cream - 150 ml;
Processed cheese - 1 piece;
Salt, pepper and herbs are at your discretion.

Preparation:

Throw potatoes into the broth, and after boiling, add sautéed vegetables. After ten minutes, add the mushrooms (which have already been chopped) to the soup and cook for about half an hour. Add cream and cheese, stir. The soup is ready immediately after the soup cheese has dissolved.

A true French dish, extremely easy to prepare.

Ingredients:

Chicken - half a carcass;
Mushrooms - champignons are best, 300-400 g;
Potatoes - 4 tubers;
Onion - 1 piece;
Processed cheese - 2 pcs;
Hard cheese - 150-200 g;
Salt, pepper and bay leaf - add to your taste.

Preparation:

After the broth is cooked, remove the chicken from it. Then sequentially add shredded potatoes to the pan, fried until transparent onion and champignons (the caps are separated from the stems and cut into pieces). Until the potatoes are cooked, everything is cooked, and then grated hard and processed cheese is poured in. Have the cheeses dissolved? So it's ready.

It is best to serve this soup with a garlic baguette or wheat croutons.

This soup is perfect for a hearty lunch when there is absolutely no time to eat. One satisfying plate meat soup enough to suppress the feeling of hunger for a long time.

Ingredients:

Chicken leg - 1 piece;
Champignons - 400 gr;
Potatoes - 500 gr;
Onions, carrots - 1 piece;
Processed cheese - 2 pcs;

Preparation:

Cook the broth and simmer the onions and carrots at the same time. When the frying is almost ready, add chopped mushrooms to it. Potatoes, if they are young and the tubers are small, simply peel and place in boiling broth. Then add to the soup fried vegetables and processed cheese. To make the soup taste much more pleasant, you can add chopped boiled meat to it before serving. chicken fillet.

The soup turns out very satisfying and rich. If you don't want to consume so many calories at once, you can, at your discretion, omit potatoes or noodles from the soup.

Ingredients:

Champignons - 500-600 gr;
Potatoes - 300 gr;
Vermicelli - 1\2 tbsp;
Onion - 1-2 pcs;
Processed cheese - 2 pcs;
Chicken - 1\2 carcasses;
Salt, pepper - to taste.

Preparation:

Add potatoes, onions and mushrooms to the boiling broth. Cook for about 20 minutes, then add vermicelli. After 2-3 minutes, add the cheese and cook until it dissolves.

Spinach is extremely healthy and will not be superfluous in our soup.

Ingredients:

Mushrooms - 100 gr;
Spinach (frozen) - 50 g;
Onion - 1 piece;
Potatoes - 2 pcs;
Processed cheese - 1 piece;
Salt, pepper - add at your discretion.

Preparation:

Chopped potato tubers are sent to the broth, and fried onion. Blend with a blender when the potatoes are cooked. Then add spinach, and then fried champignons with grated processed cheese. Whisk the soup again until smooth.

Cheese soup is an elegant, satisfying and very appetizing dish. How to cook it? We offer several interesting recipes.

Option #1

You can cook incredibly tender cheese with melted cheese and cream. Here's what you'll need for this:

one glass of cream (about 30% fat);
three processed cheeses;
three to four medium-sized potatoes;
one head of onion;
2-2.5 liters of broth or water;
one tablespoon of olive oil;
salt and pepper to taste.

Potatoes need to be peeled, washed and cut into strips.
Pour water into the pan. When it boils, add the potatoes.
While the potatoes are boiling, peel and finely chop the onion with a knife, then fry it in vegetable oil until light golden brown.
When the potatoes become soft, that is, completely cooked, add the onion to the boiling broth.
Grate or finely chop the processed cheese and add it to the soup.
When all the cheese is melted and dissolved, add the cream.
After a couple of minutes, add salt and pepper.
After a minute, turn off the heat.
Let the soup brew for five to ten minutes and serve it, garnished with fresh herbs.

Option No. 2

Cook an incredibly tender and delicious creamy shrimp soup. To do this you will need:

300 grams of shrimp;
200 grams of processed cheese;
100 grams of any hard cheese, for example Parmesan;
several bunches of dill;
three potatoes;
a tablespoon of lemon juice;
salt and pepper to taste.

Step-by-step instruction:

Potatoes need to be peeled, washed and cut into cubes or strips.
Pour water into a saucepan, immerse the potatoes in it and cook for about ten minutes.
Separately, boil the shrimp in salted water. Cool them, peel them and sprinkle with lemon juice to enhance their flavor.
Add melted cheese to the broth with the boiling potatoes, cutting it into small pieces. Rub immediately hard cheese and also add it to the soup.
Wash the dill, dry it and chop it with a knife.
When the potatoes are completely cooked, add salt and pepper to the soup.
Turn off the heat, add dill and shrimp to the pan.
Let the soup sit for a while and serve.

Option #3

You can cook a delicious and healthy puree soup with broccoli. To do this you will need:

300 grams of broccoli;
two processed cheeses (about 200 grams);
onion head;
two tablespoons of flour;
100 ml low-fat cream;
two or three slices of bread;
two to three tablespoons of vegetable oil (you can use olive oil);
two cloves of garlic;
salt and pepper to taste.

Preparation:

Boil water in a saucepan.
Divide the broccoli into florets and immerse in boiling water.
Peel the onion, chop it and fry it in a frying pan in vegetable oil.
After five minutes of cooking the broccoli, add processed cheeses to the broth, having previously cut or grated them so that they dissolve faster.
When the cheese melts, add fried onions to the soup and add cream.
Now you can gradually add flour, constantly stirring the soup.
Add pepper and salt.
Now prepare the crackers. To do this, cut the stale bread into small pieces, fry in oil (in which the onions were fried) and rub with garlic. Add them to the soup, ladle it into bowls before serving.

Option No. 4

Cheese soup with vegetables will be light and appetizing. To cook it, prepare:

300 grams of processed cheese;
100 grams of green beans;
100 grams of canned green peas;
one potato;
one carrot;
one head of onion;
100 grams of celery root;
two tablespoons of vegetable oil;
several bunches of dill, parsley and green onions;
pepper and salt to taste.

Step-by-step instruction:

First you need to prepare all the vegetables. Peel the potatoes, wash them thoroughly and cut into strips. Green beans defrost if needed. Peel the celery and cut into rings. Peel and finely chop the onion, wash and grate the carrots. Wash the greens and chop with a knife.
Boil water in a saucepan, add potatoes, celery and green beans.
Fry the carrots and onions in vegetable oil until light golden brown.
When all the vegetables in the broth are soft, add the fried carrots and onions.
After just a couple of minutes, add cheese to the soup.
When the cheese has dissolved, you can add canned peas, chopped herbs, pepper and salt to the soup.
After two minutes, turn off the heat and cover the pan with a lid to allow the soup to steep a little.

Option #5

Make your household happy cheese soup with Chiken. Here's what you'll need for this:

300 grams of chicken fillet;
200 grams of processed cheese;
two potatoes;
50 grams of butter;
one carrot;
one onion;
dill greens;
pepper and salt to taste.

Description of the cooking process:

First you need to pour water into a pan and immerse the chicken fillet cut into pieces into it, then put it on the fire.
Peel the potatoes, wash and cut into strips.
Twenty minutes after the broth boils, add the potatoes to the pan.
Meanwhile, fry. Peel and chop the onion, grate the carrots. Fry vegetables in butter.
When the potatoes become soft, add the roast to the broth.
Finely chop the dill, after washing it first.
Add processed cheese to the soup (you can grate it or finely chop it, then it will melt faster) and dill.
After a couple of minutes, add salt to the soup and cover with a lid, turning off the heat.
When the dish has steeped a little, serve it.

Recipe No. 6

Cheese soup with mushrooms will be tasty and satisfying.

List of ingredients:

300 grams of champignons;
half a glass of cream;
100 grams of hard cheese;
100 grams of processed cheese;
30-50 grams of butter;
one head of onion;
three cloves of garlic.

Preparation:

Cut the champignons into slices, peel the onion and cut into half rings or finely chop. Fry everything together in butter until fully cooked.
Pour water into a saucepan and bring it to a boil. Add the cream cheese and completely dissolve it, stirring with a spoon.
Add mushrooms and onions to the soup.
After a couple of minutes, you can add hard cheese, after grating it.
Chop the garlic using a garlic press and place in a saucepan.
Add cream to the soup, then pepper and salt.
Cook for a few more minutes, then turn off the heat, cover the pan and leave it for fifteen minutes.

Useful tips for housewives, as well as for those who really love cheese:

A delicious cheese soup can be made more sophisticated by adding blue cheese. Then it will acquire an interesting aroma and shade.
You can include croutons in any recipe. But you need to add them just before serving so that they crisp up.
Cheese soup is served exclusively hot and preferably fresh, so you should not prepare it for future use.
You can cook the soup in a slow cooker, it’s very simple.

Bon appetit to you, your household and guests!

This cream cheese soup has a combination of several rather interesting tastes. It combines shades of cream and cheese, vegetables and bacon. Preparing cheese soup does not take much time, it is tasty, satisfying and healthy. Therefore, it is useful for every gourmet to know how such soup is prepared. This means they can please their loved ones.

Ingredients:

butter – 60 g;
onions – 1-2 pcs.;
carrots – 2-3 pcs.;
celery – 2 petioles;
sweet red pepper – 1/2 pcs.;
salt - to taste;
wheat flour - 3 tbsp. l.;
vegetable or chicken broth – 900 ml;
bay leaf – 1 pc.;
garlic – 3 cloves;
cream or fresh milk– 1 cup;
hard or processed cheese – 300 g;
fortified dessert wine - 1.5 tbsp. l.;
Worcestershire sauce - 1 tsp;
ground white pepper – 0.25 tsp;
bacon - 3-4 slices;
chopped fresh parsley - to taste.

Preparing the soup:

Vegetables: cut onions, bell peppers, carrots and celery into small cubes. Sauté them over medium heat, adding butter and adding salt first. It is better to sauté in a thick-walled container, such as a roasting pan.
Add flour to the vegetables and fry for a few minutes.
Slowly pour the hot broth into the vegetables. Boil the broth over high heat, and then add the garlic and bay leaf to it.
After the broth boils, turn the heat to low and keep it covered for 30 minutes.
Add cream or milk to the soup, stir well and turn off the heat.
Use a blender to puree the soup.
Then add grated cheese little by little and mix with a whisk.
Pour in the wine, add the sauce and white pepper. If necessary, add salt.
A saucepan with cheese soup with cream put it back on the fire and heat it up without boiling.
Fry the bacon, cut into pieces, in a dry frying pan over moderate heat until they become crispy.
Place the bacon pieces on a paper napkin.
Serve cream cheese soup, sprinkling it with bacon and chopped parsley.

Savor it! Bon appetit!