Cheese soup

Cheese soup was very popular in Soviet times among students. Its preparation does not require a lot of ingredients, and it cooks quite quickly: as soon as the potatoes become soft, the dish can be considered ready. Let's look at a few recipes for making delicious soup.

Classic cheese soup with melted cheese

The recipe for classic cheese soup is presented with a simple and fairly budget-friendly set of products. Processed cheese dissolves perfectly in boiling water (or broth) and gives a delicate creamy taste to the dish.

1. 
   Classic cheese soup is very easy to make. Pour water into a large saucepan, which we move to the stove. Now we wash the root vegetables and cut off the peel with a knife. Rinse the potatoes as thoroughly as possible under running water and cut into medium-sized cubes.Place in a saucepan with water.
2. 
   Cut off the dirty layer of carrots and wash it with water. Grate the carrots from the side of the large holes. We also finely chop the peeled onion.
3. 
   Heat a frying pan on the stove with vegetable oil. Place onions and carrots in a container. Sauté the ingredients using a spatula.
4. 
   Place onions and carrots fried in oil in a pan with potatoes. Add cheese and mix ingredients until smooth. The cheese should be completely dissolved.
5. 
   Turn off the stove. Add some salt to the soup and stir it. Wash the dill, shake and finely chop. Add to the prepared cheese soup.

Bon appetit!

How to cook cream cheese soup at home?

To make the cheese in the soup melt faster, do not put it in large pieces into the dish. It must be remembered that the soup should have a rich cheesy taste, the remaining ingredients should only highlight it.

Cooking time – 55 minutes.

Cooking time – 40 minutes.

Number of servings – 4.

Ingredients:

• Salt - to taste.
• Water – 1.5 l.
• Carrots – 1 pc.
• Soy sauce – 4 tbsp.
• Onion – 1 pc.
• Potatoes – 5 pcs.
• Processed cheese – 300 gr.
• Vegetable oil - for frying.
• Greenery - for decoration.

Cooking process:

Step 1. Place a pot of water on the stove and bring to a boil. First peel fresh potato tubers and then wash them with running water. Cut medium-sized root vegetables into cubes.

Step 2. Place the processed cheese on a spoon and “dissolve” it in hot water. When the liquid mixture boils, add potatoes to it. Cook the potato pieces until fully cooked and add salt to taste. Mix the soup mixture.

Step 3. Peel the onions and carrots.Wash the vegetables and chop them: onion into small cubes with a knife, carrots on a coarse grater. Place the onion in a heated frying pan with oil. Sauté it until it becomes transparent.

Step 4. Add carrots to the onions. Fry both ingredients until golden brown. Add soy sauce to the vegetables, pouring it in a thin stream. After boiling, simmer the mixture on the stove for 3 minutes. Turn off the stove and add the mixture to the soup.

Step 5. When the dish boils, it should be pureed using a blender, and then boiled again. Season the finished soup with herbs - dill, onion, parsley or cilantro - previously washed and chopped.

Bon appetit!

Step-by-step recipe for making chicken cheese soup

This soup recipe will please even the most capricious food lovers. A delicate dish with a subtle cheese aroma can be served at any time of the day. A huge plus of the soup is the speed of its preparation.

Cooking time – 1 hour 20 minutes.

Cooking time – 40 minutes.

Number of servings – 2.

Ingredients:

• Chicken meat – 0.5 kg.
• Drinking water – 2.5-3 l.
• Potatoes – 400-500 gr.
• Large carrots – 1 pc.
• Onion – 2 pcs.
• Processed cheese – 200 gr.
• Unsalted butter – 20-30 g.
• Dried bay leaf – 1-2 pcs.
• Salt – 2 pinches.
• Ground black pepper – 2 pinches.
• Greens - to taste.

Cooking process:

Step 1. Wash the chicken meat (breast, wings) thoroughly with water and wipe with a paper towel. Place the chicken in a large saucepan and fill with water. When the liquid boils, salt the broth and add bay leaf. Leave for 20-25 minutes.

Step 2. Wash root vegetables - potatoes and carrots. We clean them and wash them thoroughly again. Cut the potatoes into cubes.Grate the carrots on a coarse grater. Place the potatoes in the broth and cook for about ten minutes. Finely chop the peeled onion.

Step 3. Remove the boiled breast from the pan and finely chop it. Place back into the pot with the potatoes.

Step 4. Place a piece of butter in a frying pan and melt it on the stove. Place carrots and onions in oil, fry them until the onions acquire a golden hue. Add vegetables to soup.

Step 5. Cut the cheese into cubes. Place them in a saucepan with the remaining ingredients. To dissolve the cheese, cover the container with a lid and cook the soup for about ten minutes.

Step 6. Wash and chop the greens. Before serving, season the soup with salt and pepper. Decorate with chopped herbs.

Bon appetit!

Delicious cheese soup with mushrooms and champignons

Mushroom soup turns out rich and very aromatic, regardless of whether it is cooked in broth or water. Mushrooms for soup can be used either fresh or frozen, and for satiety add vermicelli.

Cooking time – 1 hour 5 minutes.

Cooking time – 35 minutes.

Number of servings – 2.

Ingredients:

• Processed cheese – 200 gr.
• Frozen champignons – 250 gr.
• Vermicelli – 50 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 2 tbsp.
• Potatoes – 3-4 pcs.
• Broth or water – 1.5-2 l.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. Cut the peeled and washed potatoes into cubes. Place it in a saucepan.

Step 2. Fill the root vegetables with pre-purified water. Bring the liquid to a boil on the stove and boil the potatoes until fully cooked.

Step 3. Grind the onions and carrots, previously peeled and washed: finely chop the onion and grate the carrots.Place the vegetables in vegetable oil, heated together with the container on the stove.

Step 4. Fry the ingredients until they become soft.

Step 5. Defrost the champignons in advance. Add them to the pan with onions and carrots. During the roasting process, the mushrooms will release liquid. When it has completely evaporated, add salt and turn off the stove.

Step 6. Place the mushrooms and vegetables in the pan with the potatoes. When the soup is almost ready, add processed cheese and noodles to it. The cheese should be completely dissolved. Season the soup with fresh herbs, washed and chopped in advance. After a minute, turn off the stove.

Step 7. Cover the container with the cheese soup with a lid. It should sit for 15 minutes.

Step 8. Pour the hot dish into plates and serve.

Bon appetit!

A simple and delicious recipe for cheese soup with meatballs

Making cheese soup with meatballs is not as difficult as it might seem at first glance. In addition to the meat ingredient and mushrooms, you can prepare a delicious vegetable soup with cheese broth.

Cooking time – 1 hour 15 minutes.

Cooking time – 55 minutes.

Number of servings – 3-4.

Ingredients:

• Water – 3 l.
• Processed cheese – 200 gr.
• Minced chicken – 500 gr.
• Eggs – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Champignons – 150 gr.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Greens - to taste.
• Crackers - to taste.
• Garlic – 1-2 cloves.

Cooking process:

Step 1. Minced chicken can be used either homemade or store-bought. To prepare the mass, you need to take chicken fillet, rinse and dry it, and then cut into large pieces and pass through a meat grinder. Place the finished minced meat in a bowl and beat in the egg. Salt and mix well.

Step 2. Wash the peeled onions and carrots with running water, wipe with paper towels and cut into strips as thin as possible.

Step 3. Cut off the potato skins. Wash the root vegetables with water and cut into medium-sized slices or cubes.

Step 4. We sort and wash the champignons, and then cut them into slices of any shape and size.

Step 5. Pour purified water into a large saucepan and bring to a boil on the stove. Pour potatoes into boiling water.

Step 6. While the potatoes are cooking, form small balls from the minced meat. When the potato cubes are almost ready, place the onions, carrots and meat balls in a container. Salt and pepper the soup to taste.

Step 7. Add champignons to the dish. We take a tablespoon of cheese and also add it to the soup. We are waiting for it to dissolve.

Step 8. Peel the clove of garlic, wash and wipe the greens in any quantity. Finely chop the ingredients and add to the soup. Stir and turn off the stove.

Step 9. When the soup has steeped under the closed lid, pour it into plates and decorate with bread croutons.

Bon appetit!

Homemade cheese ball soup

We invite you to try a rich, satisfying, tasty soup with aromatic cheese balls. Its preparation will not take much time, but the result will surprise and greatly please you.

Cooking time – 1 hour 30 minutes.

Cooking time – 1 hour.

Number of servings – 8.

Ingredients:

• Chicken breast – 1 pc.
• Potatoes – 5 pcs.
• Onion – ½ pc.
• Carrots – 1 pc.
• Cheese – 100 gr.
• Eggs – 1 pc.
• Flour – 3 tbsp.
• Processed cheese – 200 gr.
• Vegetable oil - for frying.
• Greens - to taste.

Cooking process:

Step 1. Using a fine-hole grater, grate a piece of cheese. Add flour to it and beat in one egg.Mix the ingredients thoroughly with a spoon and form small balls from the mixture. Place the cheese mixture on a plate. We put it in the refrigerator.

Step 2. Wash the chicken breast and dry it with a paper towel. Place it in a pan with purified water. Cook until done. Cut the boiled meat into pieces and send it back to the pan.

Step 3. Pour vegetable oil into the frying pan. Peel the onions and carrots, then thoroughly wash the ingredients and wipe them with a paper towel. Finely chop the onion and grate the carrots. Place vegetables in oil and fry until golden brown.

Step 4. Peel the potatoes. We wash them with running water, wipe them with a paper towel and cut them into medium-sized cubes. Place potatoes, onions and carrots in the soup, cook the dish until the potatoes soften.

Step 5. 5 minutes before the end of cooking, add processed cheese and cheese balls to the soup. Season the finished dish with previously washed and chopped greens before serving.

Bon appetit!

Cheese soup made from processed cheese with sausage

To prepare the soup, sausage of any brand and variety is useful: the dish turns out to be very refined and unique. The presence of sausage in soup does not mean that it is difficult to digest. It's just the opposite. The ingredient does not overload the stomach.

Cooking time – 50 minutes.

Cooking time – 35 minutes.

Number of servings – 3-4.

Ingredients:

• Water – 2 l.
• Smoked sausage – 250-300 gr.
• Potatoes – 300-400 gr.
• Processed cheese – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Sunflower oil - for frying.
• Salt - to taste.

Cooking process:

Step 1. Pour purified water into a large saucepan. Place the container with the liquid on the stove. We wait until the water boils.

Step 2.First wash the peeled potatoes thoroughly and then cut them into pieces - cubes or bars.

Step 3. Peel the carrots and onions, and then wash and chop them: cut the onions into cubes, and grate the carrots on a grater with large holes.

Step 4. Cut the required amount of sausage into small cubes. Cut the processed cheese into cubes approximately the same size as the sausage.

Step 5. Place the chopped potatoes in boiling water. Let the liquid boil again and reduce the heat. Boil the potatoes for 10 minutes. At the same time, pour oil into the frying pan. After heating, add the onion to the oil and fry it for a couple of minutes, stirring constantly.

Step 6. Add carrots to the onions. Saute the ingredients for 2-3 minutes. Place the sausage into the frying pan. Mix the ingredients and fry until the sausage turns brown.

Step 7. When the sausage becomes soft, add the fry to the pan with the potatoes. Next, put the cheese in a container and add salt to the soup. We wait until the cheese cubes dissolve. Cook the soup for 5 minutes over high heat.

Bon appetit!

How to make delicious cheese noodle soup?

Vermicelli soup has a rich aroma and delicate taste. In addition, the dish turns out to be very satisfying. Try making cheese soup using this recipe: it will definitely become your signature dish.

Cooking time – 1 hour 50 minutes.

Cooking time – 1 hour 30 minutes.

Number of servings – 10.

Ingredients:

• Water – 3 l.
• Chicken fillet (wings) – 1 pc.
• Potatoes – 5-7 pcs.
• Vermicelli – 100 gr.
• Processed cheese – 1 pc.
• Butter – 50 gr.
• Onion – 1-2 pcs.
• Carrots – 1 pc.
• Salt - to taste.
• Seasoning - to taste.
• Greens - to taste.

Cooking process:

Step 1. Pour cold purified water into the pan. Place chicken in liquid.Bring the broth to a boil and cook until the chicken is cooked, constantly skimming off the foam.

Step 2. We wash the peeled vegetables - onions and carrots - with tap water. Chop the onion as finely as possible, and grate the carrots (on the side where the large holes are located). Melt the butter in a frying pan, and then put the onions and carrots in the container. Fry them until golden brown.

Step 3. Place the roast into the soup. Boil the ingredients together for 20 minutes.

Step 4. Remove the skins from the potatoes and wash thoroughly under running water. Wipe the root vegetables with paper towels and cut them into small cubes. Place in broth and simmer for 10 minutes.

Step 5. Grate the processed cheese (from the side of the large holes). Add it to the soup and stir until dissolved.

Step 6. Pour vermicelli into the dish after the melted cheese has dissolved in it. Wash fresh greens, wipe with a paper towel and chop.

Step 7. Add seasonings and salt to the soup, add fresh herbs. Cook the dish for a couple of minutes. Turn off the stove and let the soup sit for a while under the lid closed.

Step 8. Serve the delicious creamy soup to the table in plates. Do not let the soup steep for too long, otherwise the vermicelli will boil too much and become soft.

Bon appetit!

Step-by-step recipe for making cheese soup with shrimp

Cheese soup according to this recipe will help you out when you need to quickly prepare lunch, since all the ingredients for it can always be found in the refrigerator. To make the soup look more vibrant, add spices, which add rich color to the dishes.

Cooking time – 1 hour 5 minutes.

Cooking time – 25 minutes.

Number of servings – 8-10.

Ingredients:

• Peeled shrimp – 400 gr.
• Potatoes – 400 gr.
• Carrots – 250 gr.
• Processed cheese – 400 gr.
• Dried parsley – 2 tsp.
• Salt – 1 tsp.
• Dried dill – 2 tsp.
• Water – 1.5-2 l.
• Vegetable oil - for frying.

Cooking process:

Step 1. Pour purified water into the pan. When it boils on the stove, add salt to taste. Dissolve melted cheese in boiling water. We prepare the potatoes in advance: wash the tubers, remove the skins and cut them into cubes, not too large. Place in broth and cook for 10-15 minutes.

Step 2. To make the taste and smell of the soup more intense, you need to add grated carrots to it: peeled, washed and chopped with a grater, and then fried in a frying pan.

Step 3. Place chopped carrots in a heated frying pan with vegetable oil and sauté until softened for about four minutes.

Step 4. After the chopped potatoes are cooked, add fried carrots and peeled shrimp to the soup. When the dish boils, add salt and stir.

Step 5. At the end of cooking, add dried dill and parsley. Mix the liquid mass and turn off the stove. Cover the pan with a lid and let the soup brew for 30 minutes.

Bon appetit!

Quick and easy cheese and sausage soup

Cheese soup occupies one of the most important places on the list of the most popular first courses. For example, such as borscht or ukha. An interesting fact is that preparing the dish takes little time and consists of the simplest ingredients.

Cooking time – 55 minutes.

Cooking time – 30 minutes.

Number of servings – 8.

Ingredients:

• Processed cheese – 300 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Sausages – 300 gr.
• Butter – 30 gr.
• Salt - to taste.
• Ground pepper mixture – 1 pinch.
• Fresh dill – 1 sprig.
• Potatoes – 5 pcs.
• Water – 2 l. 

Cooking process:

Step 1. Let's tackle the potatoes first. We wash it and cut off the peel in a thin layer using a knife. Carefully wash off the dirt from the tubers and cut them into bars. Pour water into a saucepan and bring it to a boil on the stove. Place the potato bars in a container and bring the liquid to a boil again. Remove the scale that forms with a spoon.

Step 2. Open the jars of processed cheese and put the product into the broth. We wait for it to dissolve, and then continue to cook the potatoes until soft.

Step 3. Let's start processing the onions, carrots and sausages. We peel, wash and chop the vegetables: cut the onion into small pieces, and grate the carrots on a coarse grater. Cut the sausages into thin slices. First add vegetables to melted butter in a frying pan and fry them for several minutes (5-7). Then add the sausages, mix the ingredients and continue to fry them for a few minutes.

Step 4. Place the mixture from the frying pan into the pan. Boil for 5 minutes. We wash the greens, let them dry and chop them. Add herbs, a mixture of peppers and bring the soup to a boil. Turn off the stove.

Step 5. Distribute the soup among plates. If desired, at the end of cooking you can add any pasta to the soup.

Bon appetit!