What kind of cheese is used to make cheese soup? Delicious cheese soup

Have you ever tried cheese soups? I decided to cook it the other day and it turned out to be incredibly simple and quick dish. It will definitely appeal to children and adults.

Another plus is the cost-effectiveness, because this first dish can be prepared from literally a couple of ingredients that you have at home. You can decide for yourself what to add to its composition. The main thing is that there is cheese. And everything else is just an addition, which in its own way reveals, makes unique taste this dish.

Whether or not to add spices is up to you - this soup is good for its delicate creamy taste; excessive or rich spices will overwhelm this taste.

Cooking takes on average 20 minutes, which, in my opinion, is just excellent for any housewife or novice cook. Let's get started and you will understand how simple it is!

Soups occupy a special place in the culinary world. Thus, they have long been famous for their nutritional and medicinal qualities. This dish can not only satisfy hunger, but also relieve various diseases. Most first courses are really very beneficial for our body: they improve digestion, restore fluid balance, and have a beneficial effect on blood vessels. At the same time, cooking food in soup allows you to save much more useful substances and vitamins than when frying or stewing them. What is also important is that soups are lower in calories than full second dishes, however, they are not inferior to them in terms of the amount of nutrients.

In order for the soup to have a creamy consistency and a pronounced cheese taste, add processed cheese to it at the rate of 100-120 g for each liter of broth.
To ensure that the cheese dissolves quickly and completely in the soup, cut it into small cubes or mash with a fork before adding it to the broth. It is not advisable to use a grater for this, since a fair amount of the rather viscous cheese will stick to its surface and will not get into the pan.
The soup will be much tastier if you use 2-3 types of cheese to prepare it.
When choosing cheese curds for soup in the store, pay attention to their packaging. It must certainly bear GOST 31 690-2013, which means that this product contains only milk fat, without adding palm oil and other surrogates.
If the recipe for cheese soup includes potatoes, then cheese should be added to it after it is completely ready. Otherwise, the potatoes may remain hard, since the lactic acids contained in the cheese prevent the vegetables from boiling.
When the processed cheese is added to the broth, further cooking of the soup must be done with minimal heat on the burner, because if the boiling is too vigorous, the cheese will not melt into a homogeneous mass, but will brew into hard lumps.
Best Supplement for thick cheese soup - croutons from white loaf or rye crackers.

How to make cheese soup - 15 varieties

“Student” with processed cheese and vermicelli

Ingredients:

carrots - 100 g;
onion- 100 g;
processed cheese - 150 g;
potatoes - 0.3 kg;
garlic - 1 clove;
vegetable oil - 20 ml;
vermicelli - 100 g;
water - 1.5 l;
salt, pepper - to taste.

Peel the potatoes and cut into small pieces. Scrape the carrots. Wash and grate coarsely. Remove the skins from the onion and cut the vegetables into thin half rings. Chop the garlic clove with a knife. Cut the cheese into small pieces of arbitrary shape. Place the onions, carrots, and garlic in a greased frying pan. Fry them until golden brown. Boil water, put potatoes in it. After 10 minutes, add the fried vegetables, after another 5 minutes, add the vermicelli. Cook for 2-3 minutes, throw pieces of cheese into the pan. Add salt and season to taste. Cook, stirring, until the cheese has dissolved.

Let the first dish brew a little under the lid and pour into plates. This is the most economical and simple first course recipe from processed cheese. Cheese adds a unique taste to ordinary vermicelli soup, enhancing it.

Cheese soup with sausages and semolina

You can use different types of cheeses for cheese soups. However, hard or semi-hard ones (cheddar, Swiss, Parmesan) are more often used, which are pre-ground on a grater or with a knife and added at the very end of cooking the soup. Fused and cream cheeses often put into the broth before adding the remaining ingredients. In some cheese soup recipes, melted cheese is added at the very end, when the soup is almost ready. Brie and Roquefort cheeses are usually added to almost finished soup, sometimes mixed with milk and cream.

Ingredients:

6 sausages
1 onion
1 carrot
2 processed cheese
2 tbsp. spoons of semolina
1 tbsp. spoon of butter
dill greens

Pour boiling water over sliced sausages and cook for 5 minutes. Fry peeled and chopped onions and peeled, grated carrots for 5 minutes. butter. Add to sausages. Cook for 2 minutes. Add some salt. Add processed cheese grated on a coarse grater and semolina. Cook, stirring, 2 minutes until the cheese is completely dissolved. In plates, sprinkle the finished first course thickly with chopped dill.

Creamy cheese soup with bacon

If you add bacon to cheese soup, it will add zest to the dish, making it unusual, with bright taste and smell.

Ingredients:

120 grams of butter;
0.5 kg of potatoes;
250 grams of carrots;
350 grams of onion;
400−500 g cheese;
1 liter of chicken broth;
0.5 liters of low-fat cream;
250 ml dry white wine;
bacon to taste.

Preparation:

Melt butter in a saucepan over low heat;
Add chopped onion;
We send grated carrots there;
Fry vegetables for 5 minutes;
Add potatoes and mix everything thoroughly;
Add salt and spices to taste, pour in chicken bouillon and cook for 15-20 minutes;
Cut and fry the bacon, remove the pan from the heat and use a blender to puree the soup;
Return the soup to the stove and add wine and cream, add cheese to the soup, stir, and garnish with bacon when serving.
Cream should be used with a small percentage of fat content, no more than 10%, so that the soup is not too fatty.

Cheese soup with ham and croutons

Ingredients:

400 g ham
1 carrot
2 processed cheese
100 g wheat crackers
1 tbsp. spoon of butter
dill greens
ground black pepper
a pinch of ground nutmeg
allspice peas

Peel the carrots, grate them on a fine grater, add salt, then cook in butter for 5-7 minutes. Cut the ham into thin strips, cover with water, cook for 5-7 minutes with peppercorns. Add the prepared carrots to the bacon and add salt. Grate the processed cheese on a coarse grater and 1 minute after the carrots, add to the soup along with chopped dill. Cook, stirring, over moderate heat until the cheese is completely melted. Season to taste nutmeg and black ground pepper. Place crackers on plates.

Soup with melted cheese and vegetables

Easy to prepare, very nutritious, everyone will like this soup because flavor combination It contains vegetables and cheese very harmoniously.

Recipe Ingredients

processed cheese - 2 pieces (or 180 grams)
zucchini - 1 large fruit
potatoes - 2-3 medium
onion - 1
carrots - 1 medium
broth - 1.5 liters
vegetable oil for frying vegetables
salt, herbs, pepper - to your taste

How to make soup with cream cheese and vegetables

Prepare the vegetables, then place them in a saucepan where the cream cheese soup will be cooked. Cut potatoes and zucchini into small cubes. If the zucchini is young with a beautiful skin, then there is no need to peel it, just wash it well. It is best to chop the onion finely. And grate the carrots coarsely. Pour a little vegetable oil and fry the vegetables for 5-10 minutes. over medium heat. Don't forget to stir.

Add broth (depending on desired thickness). Boil the vegetables until the potatoes are ready, and then add finely chopped cheese. While stirring, heat the first until all the cheese is melted. Add salt and pepper to taste, throw in finely chopped herbs. Processed cheese with any flavor is suitable for soup. Just like any vegetables. You can add sweet peppers, corn, and green pea, and cauliflower - in general, make a vegetable mix from your favorite vegetables.

Decide for yourself whether to add spices or not - this soup is good for its delicate creamy taste; excessive and rich spices will overwhelm this taste.

"Bavarian cheese soup"

To prepare Bavarian Cheese Soup you will need

4 tbsp. l. butter
1.5 liters of broth from vegetables or any meat
100 g wheat flour
200 g cheese soft varieties
100 g white bread without crust
100 g parsley
nutmeg and salt to taste

Recipe

Place 2 tbsp in a saucepan. l. butter, melt it. Fry the flour on it a little. Gradually pour in the broth, stir and cook for 5 minutes.

After the time has passed, add chopped cheese and spices. Separately, fry the pieces of bread in oil. Add it and greens when serving.

Flounder cheese soup

Ingredients

1 liter of chicken broth,
400 g boiled flounder fillet,
400 g peeled shrimp,
100 g onion,
50 g carrots,
250 g cheese,
20 g flour,
40 g butter,
cilantro greens,
pepper,
salt.

Cooking method

Bring the broth to a boil, add salt and pepper. Peel the onions and carrots, wash them, grate them on a coarse grater, then put them in the broth. Cook for 5 minutes.

Grate the cheese on a coarse grater. Fish fillet cut into small pieces. Wash the shrimp, boil in salted water and chop. Place fish and shrimp into the boiling soup, add flour fried in butter and cook for another 3-4 minutes.

Wash the cilantro, dry it, chop it finely and sprinkle over the finished soup.

Cheese soup with champignons

Ingredients:

300 g champignons
1 glass of milk
4 potatoes
1 processed cheese
ground nutmeg

Pour chopped potatoes and mushrooms into 3 cups hot water, cook for 15 minutes. Pour in hot milk, add salt, and bring to a boil. Add grated cheese, then stir until completely dissolved. Season with nutmeg.

Soup with processed cheese and meatballs

A hearty, good and very tasty dish - soup with melted cheese and meatballs. This is a great idea for lunch, the soup is good for children, it’s very tasty, so they gobble it up on both cheeks. Let’s prepare good ingredients, processed cheeses need soft ones, it’s better to take “Yantar” or something like that. And it’s better to make meatballs from turkey or minced chicken.

Ingredients:

Processed cheese, soft - 350 grams.
Potatoes - 2 pieces.
Red, bell, sweet and juicy pepper - 1 piece, take a large one.
White onion, sweet - 1 piece, large - for soup, 1 piece (you can use onion) 0 for meatballs.
Dill greens - half a bunch.
Butter - 4 tablespoons.
Chicken fillet - 500 grams.
Black pepper, salt, oregano, dried dill, dried garlic, coriander

First of all, we make the meatballs. You need to pass the meat through a meat grinder or blender, and you need to do the same with onions (1 onion). Add ground onion, black pepper, dried garlic, oregano and dill to the minced meat - chop finely. Mix everything, then form small round balls. With such meat balls our soup with melted cheese will be very satisfying, both for kids and for an adult, hungry man who came to his cozy home for half an hour for lunch.

And so, now we cut the potatoes and bell pepper into small strips. Cut the white sweet onion into small cubes. In a saucepan, sauté the onion and butter over low heat, add all the seasonings and spices. Pour water into the onion, add potatoes, salt, mix and cook for 15 minutes, add meatballs, cook for another 20 minutes.

Next, throw in the bell pepper, mix, add melted soft cheese, it is advisable to heat it up first, or leave it on the table for an hour or two, so that it is room temperature. Stir and wait until the cheese dissolves. The soup needs to steep for about an hour, but don’t let it boil too much so that when it cools down, it doesn’t become covered with a skin, like boiled milk.

When serving, you can sprinkle with Parmesan, herbs, prepare white croutons, throw into the soup.

Cheese soup with chicken

Ingredients:

Water - 3.5 l
Chicken fillet – 500 g
Bay leaf - 5 g
Garlic - 4 cloves
Allspice – 5 g
Onions - 1 pc.
Carrots – 200 g
Potatoes - 400 g
Olive oil – 50 ml
Rice - 500 g
Processed cheese – 500 g
Dill - 10 g
Salt pepper

Place chicken fillet in a saucepan with water. Bay leaf, crushed garlic and allspice. Bring the fillet until half cooked, place on a cutting board, then cut small cubes.

Peel onions, carrots, potatoes and then cut into pieces. Sauté onions and carrots in olive oil until soft, add to the broth. Then remove the garlic from the broth.

Rinse the rice and add to the broth along with potatoes and melted cheese. Then add chopped chicken fillet, season with salt and pepper. Cook until done.

When serving, sprinkle with chopped dill and drizzle with olive oil.

Cooking cheese soup in a slow cooker

Cheese soup with semolina

Ingredients:

200 g vegetables (celery, carrots, green peas, cauliflower and etc.),
2 tbsp. l. decoys,
1 liter of any broth,
50 g butter,
100 g hard cheese,
4 yolks,

Wash the vegetables, peel and chop finely. The cauliflower heads can be cut into two parts. Put half the oil in the multicooker, add all the vegetables there and fry on the “Baking” mode for 10-15 minutes, stirring several times. Add semolina and fry for 5 minutes, remembering to stir so that you don’t get a crust on the bottom. Then pour in the broth, add salt and cook under the lid in the “Soup” or “Stew” mode for 30 minutes. Grate the cheese on a coarse grater. Stir it with butter and raw yolks, add this mixture to the finished soup, stirring thoroughly so that it disperses. Put the first one on “Warm up” for 10 minutes or let it, hot, brew with the lid closed in the multicooker for half an hour.

Cheese soup with pearl barley

Ingredients:

100 g pearl barley,
2 processed cheeses,
2−3 potatoes,
1 carrot,
1 onion,
2 tablespoons vegetable oil,
2 liters of water,
soup seasoning,
salt.

Rinse in cold water pearl barley, peel the potatoes, cut them into cubes and place them together with the cereal in a multicooker pan, pour cold water. Add salt, turn on the “Stew” mode for 2 hours. Finely chop the onion and fry on vegetable oil, add carrots, grated on a coarse grater, and fry for another 5 minutes. After 1 hour, open the slow cooker and add the refried mixture to the soup, then the soup seasonings. Stir. Grate the cheese on a coarse grater, then add to the first dish 15 minutes before. until ready.

Cheese soup with potatoes

4 processed cheeses,
3 potatoes,
1.8 liters of water or chicken broth,
pepper,
salt.

Grate the cheeses on a coarse grater. Peel the potatoes, cut into small cubes. Pour water or broth into the bowl, add potatoes, grated cheese, salt and pepper. Close the multicooker lid and set the “Soup” mode. When the mode comes to an end, open the lid; if not all of the cheese has melted, then set it to the “Warming” mode.

Cheese soup with smoked ribs

Ingredients:

300 g ribs (smoked),
50 g processed cheese,
2 potatoes,
1 carrot,
1 onion,
vegetable oil,
spices (any),
water,
salt.

Place the ribs in the multicooker bowl, pour in water, and turn on the “Buckwheat” mode. Peel the vegetables. Cut the onion into half rings, grate the carrots, and fry everything in a frying pan with a small amount oils Cut the potatoes into cubes. Turn off the “Buckwheat” mode, remove the ribs. Add potatoes, fried onions and carrots to the broth.

Cook in the “Stew” mode for 1 hour. Remove the meat from the ribs, chop finely, then put it back in the first one. In 30 min. Add grated cheese until the end of cooking.

Cheese soup with broccoli

Ingredients (3-4 servings):

500 g broccoli florets
500 ml chicken broth
75 g butter
1 onion
4 tbsp. l. flour
200 ml milk
50 ml cream
200 g grated cheese Cheddar
2 tbsp. l. grated Parmesan cheese
1 clove of garlic
dried thyme
ground black pepper and salt to taste

Preparation:

Place butter in a bowl and turn on the Multicook program, set the temperature to 100 °C and the time to 30 minutes.
Fry finely chopped onion until soft, then add chopped garlic, thyme, flour and fry everything together until the flour is golden brown.
Pour in successively warm chicken broth, milk, cream, stirring thoroughly. When the liquid boils, boil for 5 minutes, then add the broccoli, close the lid, then cook for 7-8 minutes.
Season with salt, pepper, grated cheese and serve.

Everyone Bon appetit! Send us a version of your favorite first dish in the comments.

Cheese soup with melted cheese - a delicious and quick to prepare first course. Cream cheese is an amazing product and at the same time versatile. There is a well-known story associated with the origin of this cheese. In Switzerland, not long before the First World War, so much cheese was produced that there was nowhere to put it.

And to prevent the cheese from spoiling, part of it was melted. The Swiss liked the cheese, and they began to use it everywhere. Housewives diversified the daily family menu with processed cheese.

Recipe information

Cooking method: on the stove
Servings:4
45 min

Soups are now prepared with the addition of a wide variety of products: mushrooms, all types of meat, sausage, cabbage, potatoes and even tomatoes. The use of such an unusual ingredient gives the soup spicy taste. Write down, rather, the simplest and most delicious recipes soup from processed cheese! They should always be at hand.

The easiest cheese soup recipe

Ingredients:

1 processed cheese;
1 small carrot;
1 small onion;
3 medium potatoes;
salt;
2 tbsp. refined vegetable oil or butter;
1 tbsp. mushroom or vegetable seasoning (or 2 bouillon cubes) for soup;
0.5 cups small pasta (vermicelli or noodles);
greenery.

Preparation:
Put a saucepan with two liters of water on the fire. While the water is boiling, sauté finely chopped onion and grated carrots in oil. Cut the potatoes into strips. Place the whole cheese into boiling water, stirring until it melts. Reduce heat and add potatoes.

After boiling the soup for 5 minutes, add onions, carrots and vermicelli. Mix the soup thoroughly and add seasonings and salt. Bring the dish to readiness. Ready soup with processed cheese, pour into plates, sprinkle each with finely chopped parsley and dill.

Processed cheese soup with sausage

Ingredients:
small crackers - for serving;
processed cheese - two pieces;
smoked sausages - 160 g;
filtered water - 1.2 liters;
medium size potatoes - 3 pcs.;
fine or medium salt (at your discretion);
large carrots - 1 root;
fresh spicy herbs (at your discretion);
vegetable oil (for frying);
peeled garlic - three cloves;
onion - two heads.

Preparation:
To start preparing a spicy cheese soup with smoked sausages, you need to carefully prepare all the food products specified in the recipe.

Peel and then chop all the vegetables. Fry the vegetables for a few seconds in deodorized vegetable oil in a saucepan. Add chopped smoked sausages to them. Mix all the above ingredients and continue cooking for another ten minutes, then add salt to taste.

IN required quantity Pour water into the pan, add the potatoes cut into slices. Cook the soup with the chopped vegetables and smoked sausages until the potatoes are tender, which may take about fifteen minutes.
Using a grater with larger holes, you need to grate the processed cheese, pour it into the soup, then stir until the cheese mass has completely dissolved.

Once the cheese has completely dissolved, turn off the heat and hot soup after this you can add freshly chopped herbs and serve along with crackers.

Processed cheese soup with chicken

Here's what you'll need:
250 gr. chicken fillet;
200 gr. processed cheese;
400 gr. potatoes;
100 gr. Luke;
100 gr. carrots;
2 tbsp. spider web pasta;
200 gr. white bread;
3 cloves of garlic, vegetable oil;
salt, ground black pepper.

How to cook:
Pour water over the chicken fillet and cook until tender (about 20 minutes from the moment the water boils).
Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown. Peel the potatoes and cut into cubes.

Meanwhile, the broth has been cooked - remove the meat and chop finely. Place potatoes into the broth, followed by fried vegetables. Add chicken meat. Cook the soup until the potatoes are ready. When the potatoes are cooked, add the pasta to the soup, stir, and cook for two to three minutes.

Add processed cheese, salt and pepper to taste, stir and turn off the gas. Processed cheese soup is recommended to be served with white croutons.

Processed cheese soup recipe Druzhba

Processed cheeses in soups give them tenderness, creamy taste, they are very nutritious. This soup can easily feed the whole family, because children especially love it. Friendship cheese soup is easy to prepare.

Ingredients:
Water – 1.5 l
Friendship cheese or wave – 200g
Potatoes – 4 pcs., if you like thick soups, then more
Onions, carrots - 1 pc.
Salt pepper.

How to make a simple cheese soup:
Throw processed cheese, cut into thin slices, into boiling water. Once melted, chop and add potatoes. Finely chop the onion and grate the carrots. Fry everything in a frying pan with oil. Then add it to the soup along with salt and spices. Cook until the potatoes are cooked. The aromas of onions and carrots will muffle the milky smell and give the cheese soup a harmonious bouquet.

And when the soup is already in the bowls, add a pinch of herbs and a handful of browned croutons directly into them. And then you won’t regret making friends with the old-fashioned cheese friendship! By the way, producers of friendship cheesecakes still follow the recipe for preparing their product, which they are proud of.

Processed cheese soup with cauliflower

Delicate, incredibly creamy, very nutritious, this tasty soup cauliflower with cheese.
If you want to lighten the dish, remove the beef - vegetable broth It won’t sound any worse, but the calorie content will be greatly reduced. It is better to buy processed cheese in a tub, like butter or curd mass, but you can also use sandwich plates.

Ingredients:
cauliflower – 380 g;
beef – 140 g;
potatoes – 190 g;
butter – 35 g;
processed cheese – 270 g;
a bunch of parsley;
red onion;
salt, black pepper.

Cooking method:
Cut the beef into medium-sized pieces. Pour water, cook for about an hour along with the onion (do not chop). The approximate amount of water is 3.5 liters, but vary according to the expected volume of broth.
Add potato cubes and cook the soup for a quarter of an hour.

Wash the cabbage head, disassemble the inflorescences, and chop. Fry with butter. Add to soup.
Next add cheese, you can cut it first to make it easier to melt.
Add salt. Season with pepper. Remove from heat and serve immediately, sprinkled with parsley.

Processed cheese soup with mushrooms and buckwheat

Buckwheat, mushrooms and cheese are a wonderful flavor combination that can be combined in a first course. For mushroom soup For this recipe we will use regular champignons with melted cheese. This first dish is prepared in half an hour.

Ingredients:
200 grams of champignons;
one onion and one carrot each;
oil;
100 grams of cheese (you can take more);
half a glass of buckwheat;
2 potatoes;
salt, herbs.

Preparation:
Pour 2 liters of water into a pan and place it on the stove. We peel and cut the potatoes, wash the buckwheat and put it in a saucepan together, salt the soup.

Chop the mushrooms and also add them to the saucepan. Cook everything together until tender, about 15 minutes.
Cut the onion, three carrots and fry in a frying pan in oil until golden brown. Season the soup with fried vegetables, add grated cheese, more salt to taste, chopped herbs and turn off.

Instead of buckwheat, you can put any cereal. For example, barley (then the cooking time will increase), millet or wheat cereal.

How to prepare croutons for cheese soup
Cut white bread into small cubes. Place on a baking sheet, pour in two tablespoons of vegetable oil, squeeze out the garlic, add salt and mix everything. Brown in the oven until golden brown.

Video recipe: Cheese soup with curds in a slow cooker

To ensure that the soup has a creamy consistency and a pronounced cheese taste, add processed cheese to it at the rate of 100-120 g for each liter of broth.
In order for the cheese to quickly and completely dissolve in the soup, before adding it to the broth, cut it into small cubes or mash it with a fork. It is not advisable to use a grater for this, since a fair amount of the rather viscous cheese will stick to its surface and will not get into the pan.
When making soup frying from onions and carrots, add at the end bell pepper, he will give soup extra taste and aroma.
The dish will turn out tastier if you put several types of cheese in it at once.
When choosing cheese curds for soup in the store, pay attention to their packaging. It must certainly bear GOST 31690-2013, which means that this product contains only milk fat, without the addition of palm oil and other surrogates.
It will be more convenient to add cheese to the soup if you first cut it into pieces, dissolve it in the broth, and only then add it to the soup.
If the recipe for cheese soup includes potatoes, then cheese curds should be added to it after they are completely ready.
The best addition to thick cheese soup is white loaf croutons or rye croutons.

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

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

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

melted cheese with onion/mushroom/bacon flavor (whichever you like) - 200 g;
potatoes - 4-5 units;
a little post. oils;
salt - 1-2 tsp;
turmeric - a pinch;
black ground pepper - a couple of pinches;
onion - 1 small;
carrots - 1 small;
mixture of dill and parsley - 50-70 gr.

We clean the vegetables, cut the potatoes into cubes and immediately set them 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 the vegetables. It will take 5-7 minutes for the sauté to be ready, no more.

After the water boils, cook the potatoes for a third of an hour. After this, add the sauté and mix. Three processed cheeses and cook, stirring, for several minutes.

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

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

Chicken recipe

Processed 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 pan you will need:

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

Wash the meat thoroughly, if necessary, remove any remaining fluff from the skin or simply remove the skin. Fill a saucepan with water, put the meat in it and put it on the fire. During the boiling process, skim off the foam. When foaming stops, add salt and, if desired, add bay leaves for flavor. Cook for 30-35 minutes.

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

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

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

Cheese cream soup step by step

It’s worth noting right away that this soup cannot be left for the next day; it is better to eat it right away. Therefore, adjust the amount of food to be prepared depending on how many people it is being prepared for.

The number of components is designed for 2 servings:

melted cheese - 70-100 g;
hard cheese - 50 g;
potatoes - 2-3 units;
medium carrot;
salt - a couple of pinches;
vegetable/chicken broth - 0.5-1 l;
onion - 1.
greens for decoration.

We clean the vegetables. We cut the potatoes into small pieces, three carrots into a large nozzle, and 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 add broth. Salt - a little, since cheese also contains salt. Let's leave it to get ready.

Meanwhile, three cheeses.

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

Place the finished soup into bowls and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want more thin soup, add more; if it’s thick, add less.

With added 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 g chicken fillet;
50 grams of raw round rice;
200 g melted cheese with mushroom flavor;
1 tsp. salt;
1 tsp. black pepper;
300-400 grams of champignons;
50 grams of onion feathers.

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

With zucchini and chicken

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

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

First of all, prepare the sauteed onions and carrots, add the 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 them into cubes. Rinse the meat, cut into pieces and set to cook. As soon as the foam disappears, let it sit for 15 minutes, then add the potatoes. After five minutes, add the broth, stir, and cook for another 10-12 minutes.

Meanwhile, grate the cheese and mix with heated cream. Process the soup with a blender to make a puree. Add the creamy cheese mixture and process for another minute with a blender. Cook on the stove for another five minutes. Then you can serve, sprinkling a portion of the soup with croutons and fresh herbs.

With shrimps

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

To prepare this unusual soup you will need:

melted cheese - 200 gr;
potatoes - 3-4;
carrots - 1 small;
salt - 1 tsp;
peeled shrimp - 200 g;
cream - 100 ml;
greens - several branches;
water - 1.5 l.

Let the water boil. While the water for the soup is heating up, we clean and chop the vegetables: cube potatoes, grate carrots.

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

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

With sausage and noodles

Rich and fragrant soup turns out with smoked sausage. Preparing cheese soup with processed cheese based on sausage is very simple, because the cooking time is much less than when using any type of meat.

You can prepare this soup from the following products:

2-3 medium potatoes;
1 carrot and 1 medium-sized onion;
100 grams of small pasta;
200 grams of fatty smoked sausage;
water - 2.5 l;
salt;
fast. oil.

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

Let the water warm up. Place the potatoes in it and cook, skimming off the foam. 10 minutes after boiling, add the pasta and stir several times to pasta did not stick together.

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

Place the finished roast into the soup along with the cheeses. Cook for a few minutes, stirring. This will take about 5 minutes. Add the 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 “Druzhba”;
4 potatoes;
1 carrot;
1 onion;
a little post. refiner oils;
salt and pepper;
small wheat baguette;
tea l. favorite herbs.

Let the chicken legs cook. After boiling, cook for 20-25 minutes.

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

By this time the legs will be ready, they can be taken out, cooled a little and taken apart into pieces. Add the potatoes to the broth and cook for 15 minutes.

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

With smoked chicken

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

First of all, set the water to boil. Add chopped potatoes and smoked meat of a sprig of dill, divided into 3-4 parts (for aroma). Cook for about 20 minutes, skimming off the foam.

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

Remove the twigs and meat from the broth, add the sauté and cheese, add salt and spices.

Let the meat cool slightly, then cut it into small pieces. Place it in the broth, squeeze the garlic into it and continue cooking for another five minutes.

Delicious soup with salmon and spinach

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

Preparing the vegetables. Let the potatoes cook, and in the meantime prepare the frying - fry the pepper, then add onions and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying pan, add salt and pepper. Fry for a few more minutes, then add to the soup. Add cheese to a saucepan and stir for a few minutes. Lastly, add the chopped herbs, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

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

Into the cooking container microwave oven lay out the diced potatoes, season and salt, pour in the broth and put in the microwave. At maximum power, heat for about 10 minutes. Add the cheese, mix, and place in 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;
float cheese - 200 gr;
mixed minced meat (chicken and pork) - 450 g;
champignons - 250 gr;
carrots and onions - 1 each;
potatoes - 4 medium;
garlic - 2 cloves;
laurel;
allspice - 4;
salt to taste.

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

While we are rolling the meatballs, the water with salt and bay leaves should boil. Place all the balls in boiling water at the same time and leave to cook for ten minutes. When foam appears, remove it.

Meanwhile, cut the potatoes into cubes, finely chop the onions and carrots. After ten minutes, put them in the broth. Let's leave it to get ready.

Wash and dice the mushrooms and add to the broth. Immediately add spices and finely chop the garlic. Three cheeses, stirring, cook for a few more minutes until the cheese is completely melted. Let it sit for a third of an hour.

Do you want to please your family with an unusual soup? The most delicious cheese soup will help you out and diversify your daily menu. Seductively appetizing, satisfying, tender soup does not require much time to prepare: it is prepared simply and quite quickly. And the amazing aroma of soup with melted cheese will not leave anyone indifferent - I fell in love with it from the first spoon. The recipe for soup with melted cheese is very simple, and even hardcore “non-fans” of first courses will appreciate the wonderful taste. Once you try it, you will cook it often.

Ingredients:

white bread - 2-3 slices;
vegetable oil;
salt;
processed cheese - 2 pieces;
potatoes - 4 pieces;
carrots - 1 piece;
onions - 1 piece;
chicken leg - 2 pieces;
water - 2.5 liters;
ground black pepper to taste.

The most delicious cheese soup. Step by step recipe

To prepare the most delicious cheese soup, we need a saucepan (I use a three-liter saucepan).
Pour water into the prepared pan (according to the recipe).
Place a pan of water on the stove.
Wash two chicken legs well and place in a pan of water. Leave and let the broth cook.
Advice. I really like using fresh chicken for the cheese soup rather than frozen. After all, chicken meat is very tender - and during defrosting it loses its taste.
In the meantime, while the broth is cooking, let's prepare croutons for the cheese soup.
Cut the white bread into cubes (cut the bread cubes not very finely, but not coarsely either).
Tip: to prepare croutons for cheese soup, you can use not only white bread; slices of loaf are also ideal.
Place cubes of white bread on a baking sheet.
Place the baking tray with bread cubes on slow fire into the oven and dry for about 30 minutes. Cooking time depends on your oven, but you want the croutons to be completely dry.
Wash the potatoes well under running water and peel them.
Tip: if you want a thick cheese soup, use large potatoes. But I don't really like it when the soup is very thick, so I use medium potatoes.
Cut the peeled potatoes into cubes.
Peel one onion (I really like it when there is a lot of onion in cheese soup, so I use a large onion) for the soup, wash it and finely chop it with a knife.
Grate one carrot on a coarse grater.
Remove the finished chicken legs from the broth and chop them finely.
Place the prepared potatoes into the chicken broth and cook for 15 minutes.
Pour vegetable oil into a frying pan and place on the stove to heat up.
Fry the prepared onion and grated carrots in vegetable oil until golden brown.
Cut two processed cheeses into small cubes (if you cut the cheese into large cubes, then it will dissolve in the soup much longer).
Now add chopped meat, onions and carrots, salt and ground black pepper to taste to the soup. Mix all the contents of the pan.
Stirring constantly, cook the most delicious cheese soup until the curds are completely dissolved.
Serve the spicy cheese soup with croutons and fresh herbs. Crackers should be placed in the cheese soup just before serving so that they do not melt and are crispy.
Advice. I really like using fresh parsley for the cheese soup. And you can take any greens.

Awesome cheese soup has an amazing taste. Fragrant croutons give it a special piquancy. Behind minimal amount time, a plate of hot divine soup will decorate your table. Try making cheese soup according to this recipe at least once - and it will become a frequent guest in your kitchen. My family is simply delighted with cheese soup, and I really like it - simple, fast, easy and tasty. On “Very Tasty” you will find many more interesting step by step recipes How to quickly and easily prepare delicious soup.

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

The favorite first dish of bachelors and students recently turned just 100 years old. And although culinary historians claim that French chefs have been preparing excellent cheese soup since time immemorial, the recipe with processed cheese was invented by the Swiss only at the beginning of the 20th century, i.e. shortly after they invented this very cheese.

In order for the soup to have a creamy consistency and a pronounced cheese taste, add processed cheese to it at the rate of 100-120 g for each liter of broth.

To ensure that the cheese quickly and completely dissolves in the soup, cut it into small cubes or mash with a fork before adding it to the broth. It is not advisable to use a grater for this, since a fair amount of the rather viscous cheese will stick to its surface and will not get into the pan.

The soup will be much tastier if you use 2-3 types of cheese to prepare it.

When choosing cheese curds for soup in the store, pay attention to their packaging. It must certainly bear GOST 31690-2013, which means that this product contains only milk fat, without the addition of palm oil and other surrogates.

If the recipe for cheese soup includes potatoes, then cheese curds should be added to it after they are completely ready. Otherwise, the potatoes may remain hard, since the lactic acids contained in the cheese prevent the vegetables from boiling.

When the processed cheese is added to the broth, further cooking of the soup must be done with minimal heat on the burner, because if the boiling is too vigorous, the cheese will not melt into a homogeneous mass, but will brew into hard lumps.

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

Cheese soup recipes

Unlike borscht or rassolnik, cheese soup does not have a single canonical version of preparation, so its recipe can include a variety of additional products, from mussels with shrimp to broccoli or sorrel.

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

Basic recipe - the simplest cheese soup

The recipe for this simplest cheese soup comes from the USSR during times of total shortage, so it includes a minimum set of the most affordable products.

Soup ingredients:

water – 4 glasses;
cheese “Friendship” - 2 pcs.;
butter – 2.5 tbsp. l.;
onion - 1 medium-sized onion;
sliced loaf – 1/2;
parsley and onion - 2-3 stalks each.

Preparation procedure:

Place a saucepan with water on the stove, and while the liquid in it is boiling, finely chop the onion and fry the resulting onion cubes in half the specified amount of oil. Remove the cheesecakes from the foil, place them in a deep bowl and mash them with a fork. Cut the loaf slices into beautiful, even bars and brown them in a separate frying pan in the remaining amount of oil.
When the water in the saucepan begins to boil, scoop up a ladle of boiling water, pour it over the pieces of cheese and, carefully stirring the mixture, ensure that they are completely dissolved.
Pour the cheese dressing into boiling water, place the fried onions in a saucepan, add a little salt to the soup, and sprinkle a pinch into it if desired. hot pepper or paprika, and after 2-3 minutes turn off the burner.
Pour the soup into large broth cups, sprinkle with croutons and garnish with green onion rings and parsley leaves.

The most popular recipe is cheese soup with chicken.

Quick to prepare, tender, light and at the same time satisfying, warming soup with melted cheese and chicken breast is especially good for a winter family dinner, and if you garnish it with parsley leaves and small golden croutons, it can easily become the main dish on any holiday table .

Soup ingredients:

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

Cooking procedure

Wash the chicken breast, remove the skin and divide into 2 fillets. Cut each fillet crosswise into 4 approximately equal parts. Place the pieces of chicken breast in a pan, pour water into it and place the pan on the burner turned on at full power. When the liquid in the pan boils, reduce the burner flame to low, skim off the foam and simmer the broth for 30-40 minutes.
While the breast pieces are slowly cooking, peel and wash all the vegetables. Cut the potatoes into cubes the size of cherries, finely chop the onions, and chop the carrots on a grater with large holes.
Dissolve the butter in a frying pan, place the onion in it and sauté until soft. As soon as the onion pieces become transparent, add carrots to them and fry vegetable mixture until it acquires a light golden color.
When the fillet is almost ready, add potato cubes into the soup and boil them for 10-12 minutes, then put the frying into the pan, pepper the soup and add salt to taste, but don’t get carried away too much, since processed cheeses themselves are quite salty, so There is a high risk of over-salting the dish!
3-4 minutes after adding the vegetable frying, try the potatoes. If it is completely cooked, in small portions, one after another, add mashed processed cheese into the soup. Mix the brew thoroughly and, as soon as the cheese has completely melted, add a laurel leaf to the soup, cover the pan and turn off the burner.
After 10 minutes, pour the cheese soup into large bowls and garnish with whole parsley leaves.

Spicy cheese soup with smoked chicken

In that extraordinary recipe Of the cheese soup, the main tone is set by smoked chicken. An original combination of creamy processed cheese with aromatic smoke chicken meat makes the taste of this dish especially bright and non-trivial.

Soup ingredients:

ready chicken broth - 2 l (in as a last resort, instead of homemade broth you can use bouillon cubes);
processed cheese – 0.2 kg;
one smoked chicken breast or two small legs;
large potatoes - 2 tubers;
large onion – 1 onion;
salt, marjoram, black pepper;
fresh dill – 3-4 sprigs;
carrots – 1 medium-sized root vegetable;
ghee - 2 tbsp. l.

Cooking procedure

Divide the broth equally into two pans and place both containers with it on the stove. Turn on one burner at full power, the other at minimum.
Peel the vegetables. Cut the potatoes into small cubes and, as soon as the broth in the first pan boils, lower them there.
Cut the onions into thin quarter rings, grate the carrots on a “Korean” grater. Melt the butter in a frying pan and saute the root vegetables in it until soft.
While the carrots and onions are fried, cut the smoked chicken meat into thick strips. In a second pan with hot but not yet boiling broth, place finely chopped (or mashed with a fork) cheese and wait until it has completely melted.
Check the potatoes for doneness. If it is already soft, add fried vegetables to the pan where it is cooked, add salt, a pinch of marjoram and a little ground pepper. Stir the soup and put it in smoked chicken. After 2-3 minutes, pour the cheese mixture from the second pan into the potato broth in a thin stream and after 1 minute, turn off the burner.
Keep the soup on a warm stove for 15 minutes, then pour it into broth cups or deep bowls and sprinkle with chopped dill.

Hearty cheese soup with mushrooms

Cheese soup with ground beef and champignons, and even cooked in rich meat broth– this is an incredibly satisfying dish that can easily replace a lunch consisting of 2-3 courses.

Soup ingredients:

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

Cooking procedure

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

Cream cheese soup

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

Soup ingredients:

processed cheese curds with a fat content of 40-50% - 4 standard blocks weighing 100 g each;
onions - 2 large heads;
celery root - ½ small root;
potatoes - 3 medium-sized tubers;
dry white wine – ½ glass;
flour – 2 ½ tbsp. l.;
French baguette – 1/3 loaf;
filtered water – 4-5 glasses;
young dill – 4 sprigs;
butter and olive oil - 2-3 tbsp. l. everyone;
salt, freshly ground white pepper and grated nutmeg.

Cooking procedure

Peel the celery potatoes and one onion and chop coarsely. Heat in a saucepan olive oil and lightly (for 1-2 minutes) fry the prepared vegetables in it.
Pour the indicated amount of water into the kettle and place it on the fire. Add wine to the saucepan and simmer the vegetables with it for 2 minutes, then fill them with water that has warmed up by this time. When the vegetable broth boils, skim off the foam, reduce the heat on the burner and simmer the soup base for 25-30 minutes.
Place the well-cooked vegetables, along with part of the broth in which they were cooked, into a blender container and puree them until creamy. Return the homogeneous vegetable mass to the saucepan, mix with the remaining broth and place the vessel with the vegetable base of the soup back on the stove.
As soon as the liquid puree begins to boil, add crushed processed cheese into it in small portions. Stir the soup constantly and when the lumps of cheese have completely dissolved, season it with salt, nutmeg and white pepper, then turn off the burner.
Carefully cut off the crust from the baguette and cut the bread pulp crosswise into centimeter-thick slices. Make croutons from the resulting bread circles. To do this, lightly salt the loaf slices, sprinkle them with ground chili pepper and brown them in butter. Cut the second onion into medium-thick slices, separate them into separate rings, dip the rings in flour and fry in olive oil until crisp.
Pour the cream soup into broth cups, place warm crouton on top of each serving, garnished with a ring of fried onion and a pinch of chopped dill.

Processed cheese soup with extra-virgin sausage or bacon

The set of products for this version of cheese soup is very affordable; moreover, the sausage present in its recipe can be replaced with any other smoked pork available in the house, be it brisket, hunting sausages, bacon or pieces of meat cut from smoked ribs.

Soup ingredients:

cheese curds like “Friendship” - 4 pcs.;
sausage (not dry-cured only) or bacon or hunting sausages– 250 g;
medium-sized onion - 1 pc.;
potatoes - 2 large potatoes;
garlic – 1 clove;
water – 9 glasses;
carrot – 1 small root vegetable;
rice – 2 tbsp. l.;
dill - a small bunch.

Cooking procedure

Pour water into a saucepan and place it on the stove. Peel the vegetables, rinse the rice 5-6 times. Cut the potatoes into small cubes, finely chop the onion, chop the carrots on a medium grater, cut the sausages into slices.
Place the sausage pieces on a dry, medium-heated frying pan and wait until they release the fat. If there is very little melted lard, add 1-2 tablespoons of oil to it and add chopped carrots and onions on top of the sausages.
While the vegetables are sautéing, immerse the potato cubes in boiling water by this time and after 2-3 minutes, follow them with rice.
As soon as the potatoes become soft, add chopped small pieces cheesecakes. Stir the brew intensively, wait until the cheese is completely dissolved, then add the fried sausage and vegetables into the soup.
After 1-2 minutes, add salt to the dish, add crushed garlic cloves, add chopped dill and turn off the stove.

Creamy cheese soup with vegetables

The classic combination of fresh cream, young green peas and tender cauliflower, coupled with a mixture of piquant oriental spices, gives the taste of this vegetable cheese soup a special sophistication.

Soup ingredients:

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

Cooking procedure

Place a pot of water on the burner. Wash, peel and cut the root vegetables into cubes. Cut the potatoes into pieces the size of cherries, and the carrots even smaller - the size of a pea. Wash the cabbage and separate it into small pieces.
Fry carrots in butter. Throw the potatoes into the water, which has boiled by this time, and after the liquid has boiled again, add the sautéed carrot cubes and cabbage inflorescences into the pan.
After 10 minutes, reduce the heat to low and add the cheese mashed with a fork to the soup. To ensure that all the lumps of cheese dissolve, carefully stir the broth and cook the soup in this mode for 5 minutes, then pour sugar, spices and green peas into the pan. Season the brew moderately with salt and after another 5 minutes, pour the cream into the soup. As soon as the soup begins to boil again, turn off the burner.
Sprinkle the soup with melted cheese into deep bowls with chopped dill and garnish with whole parsley leaves.

Method for preparing one of these original soups, namely, cheese soup with salmon and vegetables, is described in detail in the following video.

In addition to the above options for processed cheese soup, there are at least two dozen different versions of its preparation, among which there are both very affordable and easy-to-make (for example, soup with beans or noodles) and non-trivial recipes (soup with asparagus, shrimp or with red caviar).