Anyone who loves cheese will undoubtedly love this taste. The delicate aroma, rich flavor notes and soft consistency make this dish one of the most popular around the world, and with the addition of various components, the soup acquires a variety of flavors.

This soup is prepared from any products that can be found in the refrigerator. The main thing is that there is cheese, since it is the basis of the entire dish.

Before you understand how to make pureed cheese soup, you need to decide on the ingredients. The first task of any housewife who decides to prepare this culinary masterpiece is to choose the right cheese. To figure out which cheese is best for cheese soup, you need to know the difference between cheese soup and soup with cheese. Since for the first one you need melted, and for the second, ordinary hard varieties are also suitable.

Processed cheeses dissolve faster and better, resulting in the desired consistency of the soup. Of course, you can cook it from a hard one, but then it will need to be chopped with a knife or on a grater. The heat treatment time will depend on the variety.

It is also worth paying attention to what exactly you are buying: a cheese product or cheese, since there is a significant difference between them. Cheese is made from dairy components, and the cheese product is made from fats and proteins.

When choosing a product, it is worth considering several important factors:

1. Price. Despite the fact that melted varieties are cheaper than solid ones, you should not take the most inexpensive one or vice versa. It's better to stick to the golden mean.
2. Compound. If the composition is correct, they will not hide it behind small print. On the product good quality All components will be listed.
3. Package. If it is deformed, this may indicate violations during storage and deterioration.
4. Color. The presence of dyes and preservatives in cheese will give a dense yellow. But the ivory color speaks of the freshness and natural origin of the product.
5. Taste. Good, high-quality cheese has a creamy, delicate taste. It should not give off a sour or bitter aftertaste.

Deciding which processed cheese better for soup, you can consider several manufacturers. For example:

• Friendship.
• Viola.
• Hochland.
• The president.
• Amber.

The approximate calorie content of 1 cheese weighing 100 grams is 200 kcal.

The pledge of the present, rich in flavor cheese soup - right choice cheese.

For variety, you can use any method of cooking this dish. The basis can be meat or vegetable broth. With additional ingredients in the form of mushrooms, seafood or vermicelli, the dish will be filled with amazing flavors.

This one is classic step by step recipe Any housewife can do it.

Products:

• cheese of any brand (processed) - 180-200 gr.
• onions, carrots - 1 piece of each vegetable.
• potatoes - 3 tubers.
• lean meat (beef) - 300-350 gr.
• herbs and spices - to your taste.

Cooking process:

1. Pour water (2.5 liters) over the meat and cook until it becomes soft. Remove all fat film. Remove the meat. Strain the broth.
2. Peel and chop the vegetables. Throw into the broth.
3. When they are ready, mash them with a blender.
4. Add finely chopped meat, herbs and spices.
5. Next, put the cheese curds into the broth and cook for some more time until they are completely dissolved.
6. Then turn off the stove. Leave to brew for a quarter of an hour.

You can serve with homemade croutons or crackers.

Products:

Cooking process:

Products:

• Chicken (loin or thighs) - 0.5 kg.
• Onions and carrots - 1 pc.
• Potatoes - 3 pcs.
• Cheese (processed) - 2 pcs.
• Rice (round) - half a cup.
• Garlic (dry powder) - 1 tsp. l.
• Dill - a couple of sprigs.

Cooking process:

Products:

• Smoked chicken pieces - 200 gr.
• cheese (creamy, soft) - 1 pc. or 100 gr.
• onions and carrots - 1 pc.
• potatoes - 2 tubers.
• cream - ¼ tbsp.
• salt and pepper - to your taste.
• Sprigs of dill and parsley.

Cooking process:

1. Pour 1.5 liters of water over the chicken pieces and boil for 20 minutes. Remove the pieces. Salt and pepper the resulting broth.
2. Chop the vegetables into smaller pieces and grate the carrots on the coarse side of a grater.
3. Make a fry from carrots and onions.
4. Add potatoes to the broth.
5. When the potatoes are cooked, add the frying.
6. Puree the soup using a blender. Then use cream. Slowly pour them into the pan.
7. Add finely grated cheese and cook for a couple of minutes until it is completely dissolved.
8. Place the meat and herbs into the pan.

The soup should be thick and very flavorful.

Products:

• Shrimp - 150-200 gr.
• Cheese (creamy, soft) - 2 pcs. or 180 gr., cheese (hard) - 200 gr.
• Cream - 150-200 gr.
• Broth (meat) - 1 l.
• Milk - 2 tbsp.
• Butter (butter) - 55 gr.
• Flour - 1 tbsp. spoon.
• Saffron (powder) - ¼ tsp.
• Salt and pepper - to your taste.

Cooking process:

• To make the processed cheese convenient to grate, you need to keep it in the freezer for a short time.
• There is no need to cook a lot of soup at once. This is not borscht. All recipes are for 3-4 servings.
• To obtain a thick, correct consistency of water, take a little.
• If you add mushrooms, shrimp or other ingredients to the soup, it is better not to puree them.
• Before serving the soup, you need to let it brew a little.

So, by spending very little time and ingredients, you can prepare a delicious dish that will definitely add variety to your usual diet.

Good recipes. I can add that the broth can also be made with bones. It also works well if you add vermicelli or any pasta.

And in our family we just like to cook it in vegetable broth. Mom also often adds broccoli or zucchini. It turns out to be a very tasty, thick and satisfying soup. Try it, you won't regret it.

Peppercorn

Cheeses are basically all high in calories. Some are hard and some are melted. If you have concerns about your figure, then you should at least exclude meat broth and cook with either chicken or turkey. Or better yet, just on the water.

Katrina the Great

I prepared this soup for my wife on March 8, but, to tell the truth, I can’t say that the dish is festive. But tasty. My wife liked it, and so did I. I think we’ll cook it more than once, I just want to try it with onions, shrimp or mushrooms. I think it will be delicious too.

Attention, TODAY only!

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Cheese puree soup will add variety to your everyday dishes. The dish has a creamy consistency with a very delicate and rather unusual taste.
When preparing pureed cheese soup, it is important to focus on the amount of cheese itself, since it should turn out with a rich cheese taste, while other components will give their aroma, but they should not be audible. You can use any cheese as a basis: hard cheese or ordinary processed cheese. If you have chosen processed cheese, it is better to add it at the very end of cooking. Puree cheese soup can be prepared with vegetable broth, chicken broth, beef broth, and even plain water. You can add various additional foods to it, such as mushrooms, other vegetables and much more.

Recipe for creamy cheese soup with mushrooms

And yet, the most common options for preparing puree cheese soup are: puree cheese soup recipe with chicken and puree cheese soup recipe with mushrooms. So, the recipe for pureed cheese soup with mushrooms.

Required Products:

• 300 gr. champignons
• 1 carrot
• 4 processed cheese or 200 gr. hard cheese
• parsley dill

How to make creamy cheese soup

According to this recipe, we will cook pureed cheese soup in water. Therefore, such pureed cheese soup with mushrooms can be prepared very quickly, it can even be called a quick dish, but the taste will pleasantly surprise you. We recommend preparing a spicy one for this delicate soup.

1. We wash the champignons well and cut them into 4 parts, peel the carrots and grate them using a medium grater, cut the cheese into cubes of the same size.

2. Bring the water in the pan to a boil, add the cheese and cook until it is completely dissolved.

3. The next step is to add the mushrooms and boil for about 10 minutes, then the carrots and cook until tender.

4. Crautons are perfect for pureed cheese and mushroom soup. It is better to prepare them in advance.

Cream cheese soup with mushrooms is served with big amount greenery and

Recipe for chicken puree soup with cheese

For those who love chicken broth and soups prepared with it, we suggest making pureed cheese soup with chicken.

You'll need:

• 3 pcs. chicken fillet
• 5 potatoes
• 2 carrots
• 1 onion
• 4 processed cheeses
• black pepper, salt

How to make creamy cheese soup with chicken

1. Wash the chicken fillet well, place it in a saucepan, add water, bring to a boil and cook for half an hour over low heat.

2. Then add potatoes, finely grated carrots and finely chopped onion.
When the potatoes are ready, add the cheese curds cut into small pieces and cook until they are completely dissolved.

3. In addition to black pepper and salt, you can add dry paprika to the finished pureed cheese soup with chicken.

Serve the dish with a lot of greens.

Recipe for pureed cheese soup in a slow cooker

Today's housewives are very lucky with the advent of various assistant machines in the kitchen. A wonderful invention - a multicooker! Any dish can be prepared much faster than on a conventional stove or using oven. And most importantly, steamed dishes are much healthier!
Creamy cheese soup in a slow cooker will better retain everything useful material and vitamins.

You'll need:

How to cook puree soup in a slow cooker

1. We start by preparing all the components of the pureed cheese soup for cooking in a slow cooker.
Peel the onions and carrots and chop finely.

2. Cut the potatoes into cubes.

3. Grate hard cheese using a coarse grater.

4. Wash the greens well and chop finely.

5. Pour a little vegetable oil into the bottom of the multicooker, add carrots and onions and set on low for 10 minutes.

6. Then place the potatoes and fill with broth. At the very end of cooking, open the lid and add cheese. We set it again to the 10-minute mode.

7. At the end of cooking, remove all contents and place in a blender to obtain a puree.

Serve the creamy soup with plenty of herbs.

Enjoy your meal!

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Cheese cream soup – french recipe, however, when it came to our homeland, it was to the taste of both children and adults. The ease of preparation, as well as the huge number of variations that the cheese soup recipe suggests, make this dish especially attractive. The taste of the soup depends primarily on the spices, as well as the type of cheese used for cooking.

You decide for yourself: you can use a blender, or serve the soup in the form of broth with cubes of vegetables and meat.

For a classic cheese soup, you should prepare the broth separately - chicken, vegetable, mushroom or meat. One of the main rules for cooking broth for puree soup is to remove all fat. It will be easiest if you use lean beef for the meat broth.

The excess fat that meat can provide, as well as the fat contained in cheese, will make the dish heavy, high in calories, and this can also negatively affect its taste. If you don't have enough time to cook the broth, you can always use a bouillon cube.

Required Products:

• Meat – 100 g;
• Medium size potatoes – 3 pcs.;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Hard cheese;
• Herbs, spices, salt;
• Vegetables as desired (tomatoes, beans, cabbage, etc.)

Option 1

Boil the meat broth, then remove the meat, cool and chop into small pieces. Grind the vegetables cooked in broth using a blender. Place the crushed mass on the fire, add cheese to it, wait until it melts and stir.

Option 2

You can also prepare cream cheese soup according to the following recipe. Grind 50 g of cheese, then mix it with 2 tablespoons of cream and one chicken egg. Mix the ingredients until a soft homogeneous mass is obtained.

At the same time, bring 500 ml of broth from meat, chicken, vegetables, mushrooms or bouillon cubes to a boil. Add the cheese mixture into the hot broth in small portions and stir immediately.

Additionally, the cream cheese soup can be seasoned with a spoonful of cognac or rum and whipped with a mixer. Add greens before serving.

Cheese cream soup goes well with garlic croutons. For croutons you need to take fresh White bread and cut into small pieces. Slices of bread are placed in a frying pan in which the garlic is pre-fried butter. It is necessary to brown the croutons until golden brown, turning them periodically.

Cheese soup with champignons. Recipe

Among the various options for puree soups, cheese soup with champignons occupies a special place. Choosing different varieties cheese, as well as mushrooms, you can achieve a change in taste, as a result, everyone will be able to choose for themselves exactly the combination of aroma and taste that they like.

To make champignon soup you will need:

• Processed cheese – 300-400 g;
• Chicken broth – 2-2.5 l;
• 1-2 medium-sized carrots;
• Small onion;
• Potatoes – 5 pcs.;
• Mushrooms – 300 g;
• Greenery;
• Spices;
• Crackers.

The soup recipe was borrowed from one restaurant, where German-made cheese was used, but ordinary processed Yantar cheese is also good for this recipe.

- a wonderful treat that few people can refuse. To prepare the soup you need chicken bouillon

While it is cooking, you can saute the carrots and onions, which after frying are placed in the broth. The champignons are fried separately and are sent after the fried vegetables. After the broth begins to boil, turn the heat to medium and add the diced potatoes.

After about 10 minutes, we begin to add melted cheese to the soup one spoon at a time, while mixing thoroughly. Then add spices and salt to taste. At the very end, sprinkle the soup with dill and leave for 15 minutes. Before eating, place rye crackers on a plate.

• For one and a half liters of water you need:
• Chicken fillet – 350 g;
• Carrots – 1 pc.;
• Potatoes – 2 pcs.;
• Onions – 2 pcs.;
• Processed cheese – 2 pcs.;
• Garlic – 1-2 cloves;
• Rice – 5 tbsp. spoon;

Spices and fresh herbs. Cheese soup with chicken cooks quickly. The first thing you need to do is fill chicken fillet

cold water and cook after boiling for 30 minutes. Next, take out the fillet and add rice to the broth. While the broth is cooking, you can chop vegetables: carrots, potatoes and onions; they should be added to the broth some time after the rice. Next, chicken fillet, pre-cut into small cubes, is dropped into the soup.

Add salt only after the cheese has completely dissolved, so as not to oversalt.

Exotic cheese soup with shrimp

• Ingredients:
• Processed cheese – 200 g;
• Onions – 1 pc.;
• Tomatoes – 3 pcs.;
• Sweet pepper – 1 pc.;
• Rice – 3 tbsp. spoons;
• Sesame or sunflower oil – 100 ml;

To cook, you need to brown the onion to a golden brown color. Add tomatoes and bell peppers chopped into large pieces to the onion and simmer it all.

Meanwhile, add cheese into boiling water in small portions and stir until it is completely dissolved. After the melted cheese is dissolved in water, add rice and vegetables to the pan. The readiness of the soup is determined by the readiness of the rice.

Pour boiling water over the peeled shrimp and place on plates, pour in the finished soup and serve.

Bon appetit!

The garlic recipe, for example, will appeal to many.

Cheese cream soup is very tasty, high in calories, and should be served as a first course at dinners. Its homeland is France, but now it has become popular all over the world, and Russia is no exception in this regard.

With garlic

So, how to cook: washed potatoes Peel and cut into small pieces - this will cook them much faster. Fill the pan with water, bring to a boil, and place on the fire. When it boils, add the potatoes and cook over low heat for 20 minutes.

Grate the carrots on a fine grater and cut the onion into cubes. Heat the oil in a frying pan and first add the onion, and after a few minutes add the carrots to it. Fry until golden brown.

Throw the resulting fry into the soup, add pepper and salt to taste. Now turn the heat back on and cook until the potatoes are fully cooked. While the soup is getting ready, it’s time to make croutons for it. White, but not cut into neat cubes and fry in butter. It is better to use almost stale bread - this way it will not crumble in the pan. When the soup is ready (that is, when the potatoes in the soup become soft), it must be removed from the heat and drained. Pour into a blender and puree directly. Then pour it back into the pan and grate a few cloves of garlic into it, and also dissolve a spoon or two of melted cheese. Everything, which, as you can see, is very simple, is ready. Thanks to garlic, you can eat it for colds.

Creamy cheese soup. Ordinary recipe

For preparation you need the following products: 5 large potatoes, 1 carrot, 1 onion, 300 grams of processed cheese, 1 bay leaf, dill and parsley to taste, 1 head of garlic, 4 tablespoons of soy sauce, 1.5 liters of filtered water, 2 tablespoons olive oil for sautéing, salt to taste.

Very tasty dish- cream cheese soup. The recipe for this soup is not complicated, anyone can do it. Pour water into a saucepan, bring to a boil and add the required amount of processed cheese, then bring to a boil again. Wash, peel and cut the potatoes into small cubes and add them to the soup. Add as much salt as needed.

In a frying pan, saute the carrots and onions in vegetable oil until they have a characteristic light golden color. Then pour in soy sauce and simmer for 4 minutes. By then the potatoes will have already cooked in the soup. Pour the finished sauté into the pan along with the bay leaf and cook for another 5 minutes. Crush everything thoroughly and then add grated garlic and finely chopped herbs to the finished soup.

It is also very good to serve with a dish such as an appetizer of pita bread with cheese. Ordinary hard cheese is cut into thicker slices and neatly rolled into strips of Armenian lavash. Simple and delicious at the same time.

Creamy cheese soup. Chicken recipe

Ingredients needed: half a kilo of chicken, 400 grams, rice 150 grams, the same amount of carrots, potatoes 400 grams, 150 grams of onions, salt and red bell pepper - as much as you want.

In order to make the recipe it will be as follows: pour 500 grams of chicken fillet into 3 liters cold water, add spices and cook until tender (about 20 minutes after boiling). Then cut into pieces. Pour rice into the boiling broth remaining from the fillet and cook it in it for about 10 minutes. While it is cooking, grate the carrots and onions on a coarse grater. Peel the potatoes and add them to the broth along with carrots and onions. Cook for 6 minutes and add meat. Once the potatoes have softened, reduce the heat. Add the melted cheese and whisk everything until smooth. All that remains is to remove from the heat and pour into deep bowls. Bon appetit!

Today we will cook with you cream cheese soup with mushrooms. Cheese cream soup will delight all cheese lovers and cheese lovers! Prepare it according to this simple recipe. Not only is this soup mind-blowingly delicious, it is also very nutritious. The dish is inexpensive, easy to prepare and very appetizing.

Unlike many other soups, creamy cheese soup will be enjoyed by all children, as well as adults who do not consider themselves fans of first courses. You can serve cream cheese soup for lunch, breakfast or dinner - it will come in handy at any time of the day. But it should be borne in mind that its calorie content is quite high, and therefore those who are watching their figure should not overdo it with such a dish in the evening.

This recipe is quite simple, although the resulting dish will make the whole family salivate profusely with its aroma alone.

To prepare cream cheese soup you will need:

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

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

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

Heat a frying pan and pour 2 tablespoons of vegetable oil into it. Define optimal temperature oils for frying ingredients can be used in the following way. Place a slice of onion in the cold oil; when the oil begins to sizzle, add the rest of the onion.

Fry the onion until golden brown.

Fry the carrots.

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

Cut the potatoes into small cubes (4 pieces).

Add potatoes and fried mixture to boiling water.

After 40 minutes, add the meat and let it cool.

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

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

Add herbs, a couple of bay leaves and pepper. Cook for 5 minutes.

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

The previously added bay leaf (2 pieces) must be removed from the pan. Using a blender, grind the remaining mixture to a uniform consistency.

Gradually add the broth and continue stirring until you get a homogeneous mass. Cream cheese soup should not be too liquid, so do not add all the broth at once. If you do everything this way, the soup will be more smooth, tender and creamy.

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

Bon appetit!