It is not uncommon for a family to get bored with the usual food. This raises the question of how to prepare an original first course. If the household is a big cheese lover, they will like the dairy product soup in its various variations. Let's consider the most popular recipes.

Cheese soup in a slow cooker with pork

• carrots - 2 pcs.
• filtered water - 1.7 liters.
• smoked pork ribs - 400 gr.
• processed cheese - 250 gr.
• onions - 1 pc.
• potatoes - 5 pcs.
• table salt - to taste
• allspice - to taste

1. Place pork ribs cut along the bone in a preheated multi-bowl. Add carrots, peeled and chopped in half rings, to the meat.
2. Then rinse and dice the potatoes, chop the onion, mix with salt and pepper, send to the multi-bowl.
3. Take processed cheese, divide it into small pieces, place with the rest of the vegetables. Wait until the product is completely melted.
4. Pour filtered water into a multicooker with all available ingredients. Stir the composition.
5. Set the "Soup" program on the household appliance, close the lid tightly, simmer for about 1 hour.

Cheese soup with seafood

• processed cheese - 300 gr.
• potatoes - 250 gr.
• onions - 1 pc.
• olive oil - 25 ml.
• carrots - 1 pc.
• filtered water - 2 liters.
• salt to taste
• shrimp - 600 gr.
• greens - 30 gr.
• spices to taste - to taste

1. The first step is to prepare the vegetables. Peel and chop them. Heat purified water in an enamel pot. Add spices and salt to taste.
2. Set the hotplate to medium power. Send the potatoes to hot water. Sauté the carrots and onions in olive oil.
3. Then send the cooked vegetables to the potato pan. Take frozen seafood, pour over with boiling water.
4. Let the excess liquid on the shrimp drain with a colander. Then remove the shell and legs, leaving only the meat. Divide the fillets into parts that are convenient for you.
5. Chop the processed cheese into small forms, send it to a saucepan, put on a small fire. When the dairy product is liquid, pour it into a saucepan.
6. Send the shrimp to the mass, simmer over medium heat for about 7 minutes. Then add chopped herbs, turn off the burner. Let the dish sit for about 15-20 minutes.

• garlic - 7 teeth
• onion - 1 pc.
• olive oil - 60 ml.
• ready-made broth - 1.7 l.
• potatoes - 200 gr.
• cauliflower - 900 gr.
• butter - 65 gr.
• table salt - to taste
• milk - 180 ml.
• hard cheese - 150 gr.
• crackers - in fact
• allspice - to taste

1. Chop the peeled potatoes, onions and garlic. Add butter and olive oil to a thick-bottomed saucepan. Turn the burner on over medium heat until the food is uniform.
2. Then add onions, potatoes and garlic to the oils. Fry vegetables until golden brown. Cut the cauliflower, add to the total mass.
3. Add hot broth to vegetables. Simmer over medium heat, reduce power if necessary. Check the soup based on the readiness of the cabbage and potatoes.
4. At the end of the procedure, pour milk into a saucepan. Add grated cheese. Remove the heat-resistant container from the heat, stir the ingredients.
5. Dip a blender into a saucepan, bring the mixture to a creamy state. Serve the dish to the table, adding crackers to your taste.

Cheese soup with beef

• processed cheese - 150 gr.
• cauliflower - 500 gr.
• beef - 400 gr.
• parsley - 30 gr.
• butter - 40 gr.
• salt to taste
• filtered water - 2.8 liters.
• potatoes - 150 gr.
• allspice - to taste
• carrots - 70 gr.
• onions - 1 pc.

1. Pour purified water into an enamel container, add washed chopped meat and chopped onions to it. Wait for the product to cook completely (about 90 minutes).
2. After the specified time, strain the broth with a colander, get rid of the onions. Then prepare the cauliflower, divide it into small pieces in a way convenient for you.
3. Place the butter in a skillet, melt it and brown the cabbage until it is bronze. Grate the carrots on a coarse grater. Chop the peeled potatoes.
4. Put the broth on fire, wait until the first bubbles appear. Add prepared vegetables, cook for about 25 minutes without meat.
5. After the specified time has elapsed, add the dairy product, chopped herbs to the broth. Wait for the cheese to melt, then add the meat. Add salt and pepper, stir the soup. Simmer for 3-4 minutes over low heat.

• bell pepper (red) - 1 pc.
• onions - 1 pc.
• olive oil - 30 ml.
• chicken thigh - 1 pc.
• salt to taste
• processed cheese - 150 gr.
• purified water - 2.5 liters.
• spices to taste

1. Place the washed chicken in an enamel bowl, cover with water. Send to the burner, cook the broth, removing the resulting foam.
2. Place the chopped onions and bell peppers in a skillet with olive oil until golden brown. When the chicken is cooked, remove it from the pan.
3. The broth remains on the stove, add the fried vegetables, spices and salt to taste. Cut the meat into portions, send back to the pan. Add grated cheese to the broth, simmer the dish over low heat for about 7 minutes.

Cheese soup with salmon in a slow cooker

• processed cheese - 130 gr.
• salmon fillet - 320 gr.
• salt to taste
• drinking water - 1.7 liters.
• allspice - to taste
• olive oil - 50 ml.
• potatoes - 300 gr.
• onions - 1 pc.
• greens to taste
• carrots - 1 pc.

1. Rinse and peel vegetables, chop them in your usual way. Place the onions and carrots in a slow cooker, pour in the oil. Set the “Frying” mode until the food is golden brown.
2. Upon completion of the manipulation, go to the "Stew" mode, pour in water, add chopped cheese. Simmer the composition with the lid closed until the milk product melts.
3. Chop fish fillets and herbs into small pieces, send ingredients to a multi-bowl, add spices. Stir, simmer the dish for about 12 minutes.

• smoked sausage - 270 gr.
• creamy processed cheese - 300 gr.
• potatoes - 650 gr.
• filtered water - 3.2 liters.
• table salt - to taste
• garlic - 6 teeth
• ground pepper - to taste
• onions - 1 pc.
• parboiled rice - 120 gr.
• olive oil - 30 ml.
• carrots - 1 pc.
• greens to taste

1. Rinse and peel vegetables. Chop the garlic, onion and herbs finely. Cut the potatoes into slices, grate the carrots on a coarse grater.
2. Put a thick-bottomed frying pan on the fire, pour in oil, heat it. Add carrots, herbs, onions, pepper. Bring vegetables until golden brown.
3. Send the enamel container with water to the burner, salt the liquid, wait until the first bubbles appear. Then add the potatoes. Turn the hotplate down to medium power.
4. Add rice, remove the formed plaque. Chop the sausage in a way that is convenient for you. Send to the pan. Bring the potatoes and rice until cooked.
5. After that, add the frying, simmer the composition for another 4 minutes. Add cream cheese, stir the contents of the saucepan.
6. Wait for the creamy product to melt. Turn off the hotplate, let the dish steep for 10 minutes with the lid closed.

Sausage Cheese Soup

• spaghetti - 120 gr.
• sausage cheese - 170 gr.
• purified water - 2.3 liters.
• onions - 1 pc.
• rock salt - to taste
• carrots - 1 pc.
• greens to taste
• sunflower oil - 55 ml.
• allspice - to taste
• potatoes - 200 gr.

1. Chop the herbs, grate the cheese. Peel potatoes and chop into cubes. Send it to a saucepan, fill it with filtered water.
2. Place a heat-resistant container on fire, let it boil. Pre-fry chopped carrots and onions in oil in a pan until golden brown.
3. After browning, add vegetables, spices and salt to a common saucepan. Simmer the broth over low heat for 6 minutes.
4. Then add grated cheese and herbs to the soup, mix. Wait another 10 minutes. Turn off the hotplate, let the dish brew for 15 minutes.

• premium flour - 60 gr.
• ready-made broth - 400 ml.
• champignons - 230 gr.
• onions - 1 pc.
• cream cheese - 120 gr.
• spices, salt - to taste
• sour cream - 90 gr.
• butter - 45 gr.

1. Rinse and dry the mushrooms, then chop. Send to the pan along with butter and chopped onions. Fry the ingredients until golden brown.
2. Then add flour, achieve a bronze shade. After the manipulation, add sour cream and cheese to the pan. Wait for bubbles to appear.
3. Boil the broth in an enamel container, pour the resulting composition into it in a frying pan. Stir the mixture until the first bubbles appear.
4. Add spices to taste, add herbs. Turn off the hotplate, stir the dish, let it brew for 20 minutes.

Cheese soup with salmon in a slow cooker

• processed cheese - 300 gr.
• salmon fillet - 370 gr.
• onion - 1 pc.
• potatoes - 150 gr.
• olive oil - 55 ml.
• filtered water - 2.2 liters.
• salt, spices - to taste
• carrots - 1 pc.

1. Chop onions and carrots, send to multi-bowl with olive oil. Fry until golden brown, pour in water. Simmer for about 4 minutes.
2. Cut the fish fillets into small pieces. Peel the potatoes and chop into wedges. Add these ingredients to the multicooker. Set the "Stew" mode, simmer the dish for about 25 minutes.
3. After the specified time has elapsed, add the cheese, mix the ingredients. Wait another 15-20 minutes, add salt and spices to taste. Let the soup sit.

Cheese soup with wine

• meat broth - 1.2 l.
• butter - 45 gr.
• wheat flour - 40 gr.
• hard cheese - 750 gr.
• ground nutmeg - to taste
• parsley - 65 gr.
• fat sour cream - 80 gr.
• dry white wine - 140 ml.
• chicken egg - 2 pcs.
• garlic - 6 teeth
• salt to taste
• allspice - to taste

1. Place the butter in a thick-bottomed saucepan and melt it. Add flour, stirring constantly, slowly pour in warm broth. Then add wine.
2. Add chopped garlic and spices. Stir the ingredients until the mixture boils. Then add the grated cheese. When the dairy product has melted, remove the pan from the heat.
3. Mix sour cream and herbs with egg yolks in a separate container. Pour the resulting mixture into the soup. Stir, let it brew. Serve with cheese cubes.

It's easy to make cheese soup and diversify your usual first courses. Check out the most popular recipes with pork, salmon, chicken, wine, shrimp, mushrooms, sausage, smoked cheese. Please note that some dishes are cooked in a multicooker.

Video: cheese soup recipe

One day, somewhere in the early 20th century in France or perhaps Switzerland, someone who was making soup for himself accidentally dropped a piece of cheese into it. At first, this small oversight upset the cook very much, but when he tasted the ready-made dish, he was struck by the unusual taste of the soup that the cheese gave him. Then the chef more than once added cheese to various soups in order to enjoy the taste he liked again. Numerous experiments led to the fact that the chef became extremely famous, and there was simply no end to those who wanted to taste his soups with cheese. Do you think this is a fairy tale? Not at all. This is just one of the many versions of the birth of a cheese soup, so delicate, aromatic and looking so tempting that it is simply impossible to resist it. For cheese lovers, such a discovery was a real find, because cheese goes well with many products, therefore, not only vegetables are used to prepare cheese soups and soups with cheese, but also mushrooms, meat, fish, and smoked meats.

However, there is a small but: if you throw ordinary hard cheese into boiling water, it will stratify and curl. That is why there is a distinction between soups with cheese, created by an unknown culinary specialist, and cheese soups, which were born thanks to the invention of processed cheese curds. In the first case, the cheese is put into an almost ready-made soup at the end of cooking, and in the second - at the beginning of its preparation (the cheese is completely dissolved in water to a homogeneous, thick consistency). Both types of soup are very common in Mediterranean cuisine. So, for example, the French put small slices of cheese on the bottom of the plate, and then pour them with soup or just hot vegetable or meat broth, and the Italians simply sprinkle the finished soup with grated cheese. Both those and others gladly put toasts in the soup, covered with cheese and baked. Here are some examples of classic cheese soups. Again, in the same France, delicious cream soups and puree soups are prepared, which are already classified as cheese soups. For the preparation of those and other soups, you can use any cheese - hard, semi-soft, melted and even blue cheese. A distinctive feature of cheese soup, in contrast to soup with cheese, is the prevalence of cheese flavor, for which you need to take at least 100 grams of processed cheese per liter of water, and the rest of the ingredients, almost ready for use, act as an addition and only slightly shade it taste. And besides, what is important, cheese soup is unsuitable for long storage and it is advisable to eat it right away, while soups with cheese can be stored in the refrigerator, but only if cheese is added to them only before serving.

What to cook - cheese soup or soup with cheese - it's up to you, of course, but one thing is obvious - you will certainly be satisfied with the result. So, if you want to diversify the family menu and surprise your loved ones, prepare these delicious cheese soups for them.

Ingredients:
3 stacks water,
2 potatoes,
2 onions,
1 tbsp pearl barley,
1 processed cheese
1 tbsp butter,
dill and parsley and salt to taste.

Preparation:
Sort out the pearl barley, rinse and fill with cold water for 3-4 hours, then drain this water and fill with new water, bring to a boil and cook for 15-20 minutes. Add chopped potatoes and salt to the soup and cook for another 10 minutes. Next, add chopped and slightly fried onion in butter, melted cheese, cut into small pieces, and cook the soup until cooked for another 7-8 minutes. Add chopped herbs to plates before serving.

Ingredients:
100 g noodles
1 boiled carrot,
200 g processed cheese
2 tbsp chopped dill,
salt to taste.

Preparation:
Boil the noodles in 2 liters of salted water and discard them in a colander. Add processed cheese cut into small pieces to the broth and boil it for 2-3 minutes. Grate the carrots on a coarse grater, chop the dill and add hot broth with cheese and boiled noodles to them.

Ingredients:
1 stack. chicken or meat broth,
2 eggs,
½ tbsp lemon juice
200 g of rice
50 g of hard cheese
a few sprigs of parsley,
salt to taste.

Preparation:
Separate the yolks from the whites. Whisk the whites until foamy. Rinse the rice in running water several times and boil the rice in boiling salted water until tender. Place the rice in a colander, let it stand for 30 minutes and add the egg yolks to it and stir. Combine the whipped egg whites with lemon juice, broth and beat well again. Add boiled rice and grated cheese to the resulting mixture, mix everything. Garnish your soup with parsley sprigs when serving.

Ingredients:
2 liters of meat broth,
200 g wheat bread,
40 g butter
80 g grated cheese
2 cups milk and cream mixture
20 g finely chopped parsley
salt and pepper to taste.

Preparation:
Cut wheat bread into small cubes, sauté them in butter and place in broth. Put the soup on low heat and simmer for 10 minutes at a low boil, then add milk and cream and boil again. Remove from heat and, stirring gently, add cheese, salt and pepper to the soup. Sprinkle with finely chopped herbs and serve hot.

Ingredients:
2 stacks chicken broth,
3 stacks milk,
½ stack. processed cheese,
500 g cod fillet,
500 g shrimp
1 onion
1 carrot,
1 celery root,
2 tbsp butter,
60 g flour
salt to taste.

Preparation:
Dice the fish fillets and mix with the shrimp. Melt the butter in a saucepan and simmer the chopped vegetables (carrots, onions, celery) in it. Add flour, salt, paprika. Pour the chicken broth into a saucepan with stewed vegetables, gradually add milk into it and stir until the mixture thickens. Add fish and shrimp and cook for 5 minutes until fish is done. Then add the cheese and stir until melted.

Ingredients:
1 liter of broth,
500 ml of milk
1 boiled tongue
1 onion
3 tbsp butter,
2 tbsp flour,
1 tbsp tomato paste
1 tbsp mustard,
100 g grated cheese
nutmeg and salt to taste.

Preparation:
Chop the onion finely, fry it in a saucepan with boiling butter, add flour and heat while stirring. Dilute the mixture with broth and milk, boil a little, and then add tomato paste, mustard and cheese and boil a little again. Season with salt, nutmeg and sliced ​​tongue. Let it boil and remove from heat.

Ingredients:
4.5 liters of mushroom broth (cubes),
900 g potatoes,
600 g carrots
150 g beans
300 g tomatoes
120 g flour
150 g of vegetable oil
200 g of cheese.

Preparation:
Prepare the mushroom stock from the cubes following the instructions on the package. Soak the beans and boil in advance until half cooked. Cut potatoes, carrots and tomatoes into cubes, grate cheese. Put chopped vegetables, beans in boiling broth and cook until tender. In a dry frying pan, fry the flour until light cream color, add vegetable oil, stirring occasionally. Then add to soup and cook for 5 minutes. Sprinkle the grated cheese over the soup before serving.

Ingredients:
2.5 l of meat broth,
½ stack. beans,
½ stack. short pasta,
1 onion
1 stalk of leek,
2 carrots,
1 potato,
1 turnip,
150 g fresh green peas,
250 g chopped spinach
3 tbsp. l. olive or vegetable oil,
hard grated cheese - to taste,
salt, pepper, sugar - to taste.

Preparation:
Soak the beans overnight, and then, after draining the water, boil them in 2.5 glasses of broth for 1 hour. In another saucepan, heat the oil and simmer the onions, leeks, and diced carrots, potatoes, and turnips for 10 minutes. Add the rest of the broth and the separately stewed vegetables to the beans. Bring everything to a boil, cover and cook for an hour. Then add the peas, chopped spinach, pasta, salt, pepper, sugar to taste to the soup and continue to cook for another 20 minutes. Serve the cheese separately.

Preparation:
1.5 l of meat broth,
1 tbsp. rice,
1 small head of cabbage
1 onion
100 g of hard cheese
3-4 tablespoons butter,
salt, black pepper - to taste.

Preparation:
Rinse the rice and boil it in salted water along with shredded cabbage. When they are ready, strain the water, and put the rice with cabbage in a saucepan, add butter, finely chopped onion, salt, black pepper, pour the broth and boil. Sprinkle grated cheese over the soup before serving.

Ingredients:
5 stacks meat or chicken broth,
2 eggs,
1 tbsp flour,
4 tablespoons milk,
1-2 tbsp vegetable oil,
2-3 tbsp grated hard cheese,
salt to taste.

Preparation:
Whisk eggs with flour, milk and salt. Grease the bottom of the pan with oil and add the resulting dough to it. Toast it for 1 minute, then place it on a board or paper, roll it up and cut into thin strips. Put them in a boiling broth, where then add the cheese.

Ingredients:
500 g of chanterelles,
2 potatoes,
1 carrot,
1 onion
2 processed cheese,
vegetable oil,
salt, spices - to taste.

Preparation:
Place the well-washed, chopped chanterelles in a saucepan, cover with water and cook for 15-20 minutes. Add the chopped potatoes and cook over low heat for about 15 minutes. Then fry the finely chopped onions and carrots. Combine it with soup. Add the processed cheese, previously cut into small pieces, to the soup and stir gently until the cheese is melted. Season the prepared soup with salt and spices to taste and serve, sprinkling with herbs.

And now a few recipes for amazingly delicious cheese soups, so to speak, for example.

Ingredients:
1 head of cauliflower
300 g chicken or turkey fillet,
1 onion
1 carrot,
50-100 g of processed cheese,
salt to taste.

Preparation:
Boil chicken fillets, onions and carrots in 2-3 liters of salted water. Divide the cabbage into the inflorescences. Add the inflorescences to the broth 5 minutes after starting the boil. Puree the soup with a blender. Divide the finished fillet into small pieces. Add cheese and simmer for 5 minutes over low heat, stirring occasionally. Turn off the heat, close the lid and let it brew for 10-15 minutes. Serve with fresh herbs and croutons.

Ingredients:
800 ml chicken or meat broth,
400 g shrimp,
500 ml of milk
200 ml 33% cream,
1 tbsp. l. flour,
50 g butter
100 g of soft cheese (processed or gouda),
50 g toast,
80 ml of brandy,
1 pinch each of turmeric, wigs and white pepper,
1 tbsp. l. chopped dill,
salt to taste.

Preparation:
Boil the shrimp in boiling water and peel. In a hot saucepan, dissolve the butter and add flour. Fry it, stirring occasionally, for 2 minutes. Remove from heat, gradually add milk and stir thoroughly. Then strain and add the broth. Bring to a boil and reduce heat. Grate the cheese on a fine grater and add it to the soup, stirring occasionally. Add cream, salt, pepper, turmeric, shrimp there and cook over low heat for 3-4 minutes. Just before the end of cooking, add cognac to the soup. You can decorate the finished soup with chopped herbs and croutons seasoned with paprika.

Ingredients:
400 g processed cheese
3-4 potatoes,
1 onion
1 carrot,
5-6 hunting sausages,
1 tbsp vegetable oil,
salt, seasonings - to taste.

Preparation:
Dissolve the cheese in 200 ml of boiling water. Add the potatoes, chopped into thin strips. Add hot water to the required amount, but do not forget that the soup must be thick. Fry the onions and carrots in vegetable or olive oil and add to the soup. Cut the hunting sausages into slices and add to the soup too. Salt the soup, add seasoning to taste. The readiness of the dish is determined by the readiness of the potatoes.

Cheese soup with chicken and tomatoes

Ingredients:
1 chicken breast
200 g processed cheese
7 potatoes,
2 large tomatoes,
1 onion
1 carrot (large),
1 head of garlic
salt, pepper - to taste.

Preparation:
Boil and chop the chicken fillet finely. Then put it in a saucepan, add water, finely chopped potatoes and cook until the potatoes are tender. Finely chop the onion, grate the carrots on a fine grater. Fry vegetables in a little oil until half cooked. Add very finely chopped tomatoes and garlic. Simmer until tender, covered. Then add stewed vegetables and cheese, cut into small pieces, to the soup. Mix everything thoroughly. Let it boil, turn it off and leave.

You can exercise your imagination in the preparation of these wonderful recipes as much as you like. What if you manage to add a new ingredient to create a unique culinary masterpiece? Try, experiment and make your own cheese soups. We have no doubt that they will be incredibly tasty and original!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Why cheesy? Because you are probably already familiar with the more complex ones, and these, in addition to simplicity, are united by the original taste, the most delicate, very refined consistency, as well as great benefits. Getting started?

Which cheese is suitable for soup

If you choose cheese for sandwiches, hard cheese will undoubtedly win, but melted cheese is better for soup.

We don't want the pieces to float in the broth.

The goal is to get a uniform consistency.

No, hard varieties are also often used in first courses.

But then it will be cheese soup, not cheese soup. These are often found in Mediterranean cuisine. For example, Italians put a layer of cheese on a plate and pour it over with hot broth. Also, ready-made soup can be sprinkled with grated cheese before serving. This is all very tasty, but just a little out of the category that this article is about.

Processed cheese differs from hard cheese not only in consistency, but also in price. Just be careful not to choose a cheese product instead of cheese. These are two huge differences.

Processed curds are made from dairy products, while cheese products are made from vegetable fats and proteins.

How to choose processed cheese

When choosing processed cheese in the store, pay attention to the following factors:

• price. It is much cheaper than the solid one, but do not rush to take the cheapest offer from the counter. Although it is also not worth overpaying. Today there are many types of cheese with various additives, they are much more expensive;
• composition. Read the information on the packaging carefully. Very often it is indicated on the front side - processed cheese, and on the back side a cheese product is written in small, small print. Again, if everything is done according to the rules, there is no point in hiding the products used for the manufacture, and a minimum of data raises doubts about the quality. The data about the manufacturer itself can also tell a lot. If there is only an email address on the package - think about it;
• package. It must not be damaged or wrinkled. This may indicate a violation of the storage rules, which means it may cause damage to the product;
• Colour. It should be even, softly creamy. Deep yellow may indicate the use of dyes and preservatives;
• surface. It should be even and smooth, not crumble when cutting;
• taste. If processed cheese is made without the use of additional additives, its taste is creamy, soft, delicate. Bitterness, sourness should not be.

Cream cheese first course recipes

Cheeseburger soup with minced meat

Just do not rush to be intimidated by the name. Everyone knows how harmful fast food is and, even if it sometimes allows itself, it will obviously not be regularly used in the diet.

The soup recipe presented to your attention is not only completely harmless, but also very useful. It saturates perfectly, is well absorbed, even small children can eat it without fear.

And the name ... It got this name because it really tastes like the same American cheeseburger, which is prepared using meat and cheese.

Recipe Information

• Type of dish: First course
• Cooking method: In a saucepan
• Servings: 3-5
• 40 minutes

Ingredients:

• potatoes - 500 g
• carrots - 1 pc.
• onion - 1 pc.
• minced pork and beef - 300 g
• milk - 250 ml
• one processed cheese
• vegetable oil for frying
• salt and spices to taste.

Cooking method

Pour a little rast into the pan. butter, put the minced meat, fry under the lid until tender.

Peel the onions and carrots, cut the onions into small cubes, grate the carrots. Put in the frying pan where the minced meat was prepared and simmer for a few minutes.

At this time, peel and chop the potatoes. Pour 1.5 liters of water into a saucepan, put potatoes in it, cook over low heat.

Mix the minced meat with fried vegetables. Place with half-finished potatoes.

Grate the cheese (it will be easier if you put it in the freezer for a few minutes beforehand).

Beat in an egg and mix the resulting mass thoroughly.

Pour milk into the boiling soup in a slow stream (by the way, if you use homemade, do not forget to boil it first).

After a couple of minutes, use a whisk to knead the soup so that a funnel forms in the middle. Into it, without ceasing to interfere, introduce the cheese-egg mixture. Season with salt and spices to taste. After 3-5 minutes, you can turn it off.

It is better not to serve the cheeseburger when hot. Let it stand a little, cool down.

When serving, you can sprinkle with fresh herbs, or add croutons.

The recipe is very similar to a soup with meatballs and melted cheese. Only in it, not minced meat with fried vegetables is added to the potatoes, but pre-cooked meat balls. To do this, you can mix the minced meat with an egg, salt and spices, or you can add a little pre-steamed rice. Just remember that the soup is prepared quickly, so you must be 100% sure of the quality of the meat component.

Soup with meatballs will look more original if you grind all the ingredients in mashed potatoes, and put the meat balls on top and sprinkle with fresh herbs.

With Chiken

Chicken soup is considered the healthiest.

The rich broth is well absorbed, has a positive effect on the work of the whole organism.

Only he gets bored.

But if you supplement it with cheese, you will be able to diversify the diet and prepare a completely new dish.

Ingredients:

• potatoes - 5-6 pcs;
• one onion;
• small carrots;
• chicken breast - 300-400 gr;
• litere of water;
• cheese;
• salt and spices to taste.

Preparation

Rinse the chicken meat, cut into small pieces, put in a saucepan, add water and cook over medium heat.

After 15 minutes add the chopped potatoes.

Prepare frying from onions and carrots.

Send to the pan. After about 10 minutes add the grated processed cheese, stir to dissolve completely.

Season with salt and pepper. When serving cheese soup with chicken, sprinkle with grated herbs.

Creamy mushroom soup

The combination of mushroom aroma and creamy taste is exquisite.

Try it.

This soup turns out to be very tender, but at the same time it is excellent filling.

Ingredients:

• champignons - 300 gr;
• potatoes - 3-4 pcs;
• low oil - 1 table. l;
• chicken fillet - 200 gr;
• small onion;
• salt and spices to taste.

How to cook

Rinse the chicken meat, cut into small cubes, add water and cook.

Cut the onion into small cubes, fry a little in butter, add the chopped champignons to it, simmer until half cooked under the lid.

Attention!

Add a special mushroom seasoning for extra flavor.

Put the chopped potatoes in the chicken broth. Cook until tender. Add mushrooms and onions, simmer for another five minutes and add grated cheese.

It remains only to salt and pepper to taste.

This soup can be prepared in a slightly different way. Before adding the mushrooms, grind all the ingredients from the soup into mashed potatoes and put the cheese earlier to dissolve. Then put the mushrooms into this mass and bring the soup to readiness. This will give him a more beautiful look.

With shrimps

This recipe helps to make sure how simple everything is ingenious.

The combination of shrimp and creamy taste gives an incredible result.

It is not a shame to serve such a dish even in the most expensive restaurant.

Be sure to prepare it for your family.

Ingredients:

• potatoes - 3-4 pcs;
• processed cheese - 2-3 pieces (by weight about 250-300 g);
• peeled shrimps - 200 gr;
• a small bunch of dill;
• salt and spices to taste.

How to cook

Cut the potatoes, add a little water, boil until tender.

Pour grated cheese to it, mix everything thoroughly, salt and pepper to taste.

Let the mixture cool slightly and grind in a blender.

Put back in the saucepan, add shrimp and simmer for 3-5 minutes over very low heat.

Add chopped dill, cover and leave for a few minutes.

Dill can be added just before serving.

Sausage

This soup is a real lifesaver for any housewife.

An excellent budget option that will help feed the whole family and will delight even connoisseurs of culinary skills.

Just don't tell anyone how easy it is to prepare.

Let everyone at home think that you had to work hard on it!

Ingredients:

• a few potatoes;
• one carrot;
• small onion;
• rast. frying oil;
• 1-2 melting cheese;
• some sausage;
• salt and spices to taste.

Cooking method

Pour about a liter and a half of water into a saucepan and put on fire. At this time, we clean vegetables. We send the potatoes to boiling water, fry the onions until golden brown. When the potatoes are almost ready, pour grated processed cheese, onions, salt and pepper to taste.

Then there are several options. The sausage can be chopped and sent to the soup just a couple of minutes before being cooked, you can fry it with onions, or you can grind all the ingredients in mashed potatoes and add it just before serving.

Attention!

Any sausage can be used for this soup. Ideally, if it will be hunting, or any other that can be cut into thin small rings. This will make the finished dish look more original.

With pumpkin

This recipe is for real gourmets.

A bright and very tasty dish will perfectly satisfy your hunger and cheer you up.

Ingredients:

• pumpkin - 400-500 gr;
• potatoes - 3-4 pcs;
• one onion;
• a couple of cloves of garlic;
• processed cheese - 1-2 pcs;
• two tablespoons of plain oil;
• salt and spices to taste

Cooking method

Peel the potatoes and pumpkin, cut into small pieces, add water and cook for 10-15 minutes.

Fry the onions in the drain. oil until golden brown. Add finely chopped garlic to it, grind everything together for a couple of minutes.

When the pumpkin and potatoes are ready, add frying, salt and pepper to them.

When adding spices, consider the pumpkin variety. It can be very sweet or almost tasteless.

When the mass has cooled slightly, it must be grinded with a blender until puree. Now put the soup on low heat again, add finely grated cheese to it, stir until it is completely dissolved.

Turn off the fire, cover and let stand for a few minutes. Sprinkle with fresh herbs when serving. It turns out very tasty with croutons.

Cheese squash soup

This is ideal for those who are losing weight.

Minimum calories, but it turns out very tasty and satisfying.

The smell will be such that even fastidious men will demand food, despite all the beliefs in its diet.

Ingredients:

• water - 1.5 l;
• small zucchini;
• one carrot;
• several potatoes;
• a couple of tomatoes or a spoonful. pastes;
• 1-2 melting cheese;
• sl. frying oil;
• salt and spices to taste.

Cooking method

Fry finely grated carrots in a pan, add zucchini to it, stew everything together almost until tender. Then add a finely chopped tomato or a volume. pasta.

At this time, peel the potatoes, chop, cook. When it is almost ready, you can add frying, salt and pepper.

5 minutes before ready to add grated cheese, mix well.

Add a couple of cloves of garlic for extra flavor and aroma. Sprinkle with fresh herbs before serving.

Onion soup

This recipe, despite all its simplicity, can be attributed to the holiday.

It turns out very tasty.

Ingredients:

• onions - 2 kg;
• chickens. breast - 500 gr;
• oil sl. - 2-3 tablespoons;
• one carrot;
• processed cheese - 300-400 gr;
• sugar - 2 tsp;
• a few peas of allspice;
• salt to taste.

Cooking method

You need to start cooking by boiling the broth. Rinse the chicken meat, cut into small pieces, cook for 20-30 minutes over medium heat. Add one onion and whole carrot.

Cut the rest of the onion into half rings. Melt butter in a frying pan, add sugar to it, mix thoroughly. Put onion, add salt, pepper and simmer over very low heat until it is approximately halved and acquires a delicate caramel shade.

Remove the onion from the broth, carrots can be cut into small pieces and sent back to the pan. Add the onion mixture, boil for about 10 minutes. It remains to grate the cheese and melt it in the boiling soup.

The soup is ready. You can serve it in this form, or you can grind it with a blender into a homogeneous mass. Remember to sprinkle with fresh herbs

With broccoli and cauliflower

Another tried and tested recipe for healthy eating habits.

Tasty, satisfying and very beautiful - what else is needed to feed your family!

Ingredients:

• potatoes - 3-5 pcs;
• broccoli - 300 gr;
• color cabbage - 300-400 gr;
• processed cheese - 1-2 pcs;
• salt and spices to taste.

Cooking method

Put 2 pots of water on the fire. Dip the chopped potatoes into one. In the second, when the water boils, dip broccoli and flowers for 3 minutes. cabbage. Transfer them to the potatoes when they are ready.

Grate the cheese on a fine grater, add to the rest of the ingredients, mix. Season the soup with salt and pepper to taste.

Fish soup

Processed cheese goes well with any ingredient.

Fish is no exception.

Any variety can be used for the soup.

But it will still be tastier with red.

Can also be prepared with canned food.

Ingredients:

• potatoes - 3-4 pcs;
• one carrot;
• small onion;
• salmon fillet - 200 gr;
• processed cheese - 1-2 pieces;
• salt and spices to taste.

Preparation

Cut the potatoes, add water, cook.

Rinse fish fillets, cut into small pieces, send to half-finished potatoes.

Fry onions and carrots until golden brown. Place with the rest of the ingredients.

Get the fish with a slotted spoon. Add grated melt to the soup. cheese, stir until completely dissolved. Let the soup cool slightly, grind with a blender.

Add fish pieces.

You can grind the soup with fish, but if it is in the form of pieces in the puree-like mass, it will turn out more original.

Sprinkle with fresh herbs when serving.

Cheese soup can be made from almost any product.

Just open the refrigerator, review the vegetable shelves, and go!

The main thing is to have cheese!

We have already told you how to choose a quality product, but there are some more recommendations that need to be taken into account.

First, don't cook in reserve. This is not borscht that you can eat for several days. Cheese soup should be eaten right away. By the way, all the recipes that we have brought to your attention are also designed for a small amount.

Try to take less water. The secret of the popularity of such first courses is not only in taste, but also in consistency. Most of them are thick.

Before making a cream cheese soup, decide if you will grind it before serving. It is important. The puree-like mass turns out to be very tender, but if you cook soup, for example, with mushrooms, shrimps, etc., you do not need to grind them. So much more original, But the appearance of the dish also means a lot.

Serve the first immediately after cooking. It is advisable that it stand for a while, so that all the ingredients are saturated with the smell of each other, acquire general taste notes.

You can improve the taste with cream or butter. They can be added directly when serving, or at the very end of the boil.

Hard cheese can also be used for these soups. Try putting a small slice in the already prepared hot soup on the bowls. It will melt and turn into a small "island". This will add extra piquancy to the finished dish.

Also, don't use too many spices. Remember, their job is to emphasize the flavor of the finished dish, not completely change it.

Cheese soups are a great option for a daily menu. They are prepared quickly, there is no need to purchase special products, it turns out very tasty and always very exquisite. Bon appetit, cook with love!

Here's another recipe. Take note!

Many people want to please loved ones or surprise guests with a delicious dish, but so that it is prepared quickly and easily, the composition of the ingredients is available, and the cooking method is within the power of even not skilled chefs.

In this regard, processed cheese soup may be the ideal solution. There are many recipes for its preparation. Among them, you can pick up decent options for weekdays and holidays. Knowing how to make cheese soup, you don't have to think about the variety of the menu.

The average cooking time for a dish is about 30 minutes. The main product or, as experienced chefs prefer to say, the soul of the dish is processed cheese. It is highly regarded for the fact that, compared to other types of products, it contains much less cholesterol. Along with this, it contains the necessary proteins, fats, useful amino acids and vitamins - E, A, D.

To prepare the classic version of the first course, per liter of water you will need:

• one processed cheese;
• one onion;
• one carrot;
• three potatoes and greens.

Finely chopped potatoes are placed in boiling water. You have to wait for it to reach a semi-ready state. Then it's time to add grated cheese to the soup. Carrots and onions, also finely chopped, are fried until golden brown in vegetable oil. Next, the vegetables are sent to the pot with potatoes. The cheese soup, which includes the entire list of ingredients, should simmer for another 20 minutes. Before serving the dish, it is recommended to sprinkle it with chopped herbs - dill and parsley.

Finely chopped and fried mushrooms can be used as a savory addition to cheese soup. They should be thrown into boiling water at the same time as potatoes.

If desired, at the end of cooking, after adding cheese and vegetables, you can also place noodles in the soup. Then the dish should boil for another 10 minutes.

Rice and chicken soup

The list of the above ingredients - carrots, onions, potatoes, processed cheese, greens - is replenished with chicken fillet or a leg (500 g) and rice (150 g). The chicken is boiled in three liters of water for about 20 minutes. It is important to skim off the foam to make the broth clear.

When the meat is ready, it is removed from the pan, where the rice is poured. The groats should boil for 10 minutes. Next, vegetables are added:

• diced potatoes (400 g);
• chopped carrots (150 g);
• chopped onion (150 g).

After a while, the chicken, divided into small pieces, returns to the broth. Finely chopped cheese is also sent there. To dissolve it quickly, the cheese soup is constantly stirred.

Before serving, the dish is traditionally decorated with herbs. According to general estimates, it will take 40 minutes to cook it.

Dish with smoked meats and lentils

A very interesting recipe for soup with the addition of lentils, which have long been famous for their beneficial properties. A can of canned lentils, processed cheese, one carrot will help to prepare it. As a seasoning - two tablespoons of coriander, preferably in grains.

A few smoked chicken wings or one leg are brought to a boil and cooked for about 15 minutes. Diced carrots are fried with coriander in vegetable oil, and then, as soon as they are browned, they are stewed in a small amount of liquid. Ready carrots, coriander, as well as lentils, from the jar of which the brine is previously drained, are placed in the broth.

At the end, the soup is seasoned with cheese and cooked for a few more minutes until the last ingredient is completely dissolved.

Recipe with croutons and garlic

To make this cheese soup, hard cheese is taken. Any sort that you can find in the refrigerator. In the amount of 50 g, cheese is grated, mixed with cream - 2 tablespoons. The mass is seasoned with pepper and ginger - to taste. It is added to a boiling broth (0.5 l), which can be meat, chicken or mushroom. The soup is thoroughly stirred and salted.

You can pour a beaten raw egg into it. An alternative option is a boiled egg, finely chopped. For piquancy, it is advised to pour one tablespoon of cognac or rum into the broth.

Croutons are made from fresh white bread. Garlic, crushed and fried in butter, is added to them.

Cheese soup with white wine and thyme

To prepare an exquisite first course with wine and thyme, you will need:

• one onion;
• two cloves of garlic;
• a couple of tablespoons of white wine;
• champignons 300 g;
• chicken broth 1 liter;
• processed cheese 200 g.

The onion is cut and fried in vegetable oil. Crushed garlic and white wine are added to it. The products are stewed until the liquid boils away. Finely chopped champignons are fried separately. The next step: onions, garlic, mushrooms are placed in chicken broth. After that, grated processed cheese is added. The finished dish is garnished with thyme before serving

Cheese soup, experts say, is well absorbed by the body. And its taste is so delicate and pleasant that a good mood is provided for the whole day. There are many recipes that can be used to prepare this delicious dish. Choose the most suitable one and please your loved ones with gourmet cuisine!