Soup with melted cheese and vegetables. Vegetable soup with melted cheese

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

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

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

melting point cheese with the taste of onions / mushrooms / bacon (whoever likes it) - 200 gr;
potatoes - 4-5 units;
little post. oils;
salt - 1-2 tsp;
turmeric - a pinch;
black ground pepper - a couple of pinches;
onion - 1 small;
carrots - 1 small;
a mixture of dill and parsley - 50-70 gr.

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

After boiling water, cook the potatoes for a third of an hour. After that, add passivation, mix. Three processed cheeses and cook, stirring, for several minutes.

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

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

Chicken Recipe

Cream 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 saucepan you will need:

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

Wash the meat thoroughly, if necessary, remove the remaining fluff from the skin or simply remove the skin. Take water in a saucepan, put meat in it and put on fire. In the process of boiling, remove the foam. When foaming stops - salt, if desired, add parsley for flavor. Cook for 30-35 minutes.

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

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

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

Cheese cream soup step by step

It should be noted right away that such a soup cannot be left the next day, it is better to eat it immediately. Therefore, adjust the amount of food for cooking, depending on how many people it is being cooked for.

Ingredients for 2 servings:

melting point cheese - 70-100 gr;
hard cheese - 50 gr;
potatoes - 2-3 units;
medium carrot;
salt - a couple of pinches;
vegetable / chicken broth - 0.5-1 l;
bow - 1.
greenery for decoration.

We clean vegetables. We cut the potatoes into small pieces, three carrots on a large nozzle, 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 pour the broth. Salt - a little, as the cheese also contains salt. Let's get ready.

Meanwhile, three cheese.

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 work a little more with a blender.

We lay out the finished soup in bowls and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more, if thick - accordingly, less.

With the addition of 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 gr chicken fillet;
50 gr raw round rice;
200 gr melt. mushroom flavored cheese;
1 tsp salt;
1 tsp black pepper;
300-400 gr of champignons;
50 gr onion feathers.

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

With zucchini and chicken

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

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

First of all, we prepare the passivation of onions and carrots, add 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 into cubes. Rinse the meat, cut into pieces and set to boil. As soon as the foam comes off, we detect 15 minutes, then add the potatoes. After five minutes, spread the broth passivation, mix, cook for another 10-12 minutes.

Meanwhile, three cheese, mix with warmed cream. We work the soup with a blender to make a puree. We introduce the cheese-creamy mass there and work with a blender for another minute. Cook on the stove for another five minutes. After you can serve, sprinkling a portion of the soup with crackers and fresh herbs.

With shrimps

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

To prepare an unusual soup you will need:

melting point cheese - 200 gr;
potatoes - 3-4;
carrots - 1 small;
salt - 1 tsp;
peeled shrimp - 200 gr;
cream - 100 ml;
greens - a few branches;
water - 1.5 l.

Let the water boil. While the water for the soup is heating, we clean and chop the vegetables: cubed potatoes, three carrots on a grater.

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

It takes only a few minutes to cook the shrimp, so the soup cooks very quickly, which is also very important when preparing a delicious and quick dinner.

With sausage and vermicelli

A rich and fragrant soup is obtained with smoked sausage. Cooking sausage-based cheese soup with processed cheese is very simple, because the cooking time is much less than when using any type of meat.

You can prepare such a soup from the following products:

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

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

Let the water warm up. We put potatoes in it and cook, removing the foam. After 10 minutes after boiling, lay out the pasta and mix several times so that the pasta does not stick together.

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

We put the finished frying into the soup along with the curds. Cook for a few minutes, stirring. This will take about 5 minutes. Add 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 "Friendship";
4 potatoes;
1 carrot;
1 onion;
little post. raffin. oils;
salt and pepper;
small wheat baguette;
chayn. l. favorite herbs.

Put the chicken legs to boil. After boiling, cook for 20-25 minutes.

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

By this time, the legs will already be ready, they can be removed, cooled a little and disassembled into pieces. We send the potatoes to the broth and cook for 15 minutes.

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

With smoked chicken

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

First of all, put the water to boil. We add chopped potatoes and smoked meat of dill sprigs divided into 3-4 parts (for flavor). Cook for about 20 minutes, skimming off the foam.

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

We take out twigs, meat from the broth, lay out the passivation and cheese, add salt and spices.

The meat will cool down a little, after it needs to be cut into small pieces. Put it in the broth, squeeze the garlic there and continue cooking for another five minutes.

Delicious soup with salmon and spinach

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

We prepare vegetables. We put the potatoes to boil, and in the meantime we prepare the frying - we fry the pepper, then add onion and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying, add salt and pepper. Fry for a few more minutes, then spread in the soup. Three cheese in a saucepan, mix for a few minutes. Add the chopped greens last, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

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

Put the diced potatoes in a microwave-safe dish, season and salt, pour in the broth and put in the microwave. At maximum power, we heat for about 10 minutes. Add cheese, mix, send to 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;
floating cheese - 200 gr;
minced meat mixed (chicken and pork) - 450 gr;
champignons - 250 gr;
carrots and onions - 1 each;
potatoes - 4 medium;
garlic - 2 cloves;
lavrushka;
allspice - 4;
salt to taste.

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

While we roll the meatballs, the water with salt and parsley should boil. Dip all the balls into boiling water at the same time, leave to cook for ten minutes. When foam appears, remove it.

In the meantime, cut the potatoes into cubes, finely chop the onion and carrot. After ten minutes, put them in the broth. Let's get ready.

Rinse and cut the mushrooms into cubes, add to the broth. Immediately add spices, finely chop the garlic. Three cheese, stirring, cook for a few more minutes, until the cheese is completely melted. Let it brew for a third of an hour.

Puree soup with cheese is a tasty, inexpensive and low-calorie lunch for the whole family.

Cooking does not take much time: cheese is diluted with vegetables in the broth, mashed to a puree consistency - the dish is ready.

The article describes in detail the process of preparing this soup with various vegetables.

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Cheese for soup is selected soft varieties, the most common and budget option is processed cheese. The broth can be used as a meat or vegetable broth for vegetarians or diet food. Very tasty creamy soup.

vegetable dish recipes

The recipe uses Dijon (the second name is French) mustard with honey. It gives a bright aroma and zest to the dish.

Advice! Don't be afraid of the sharp taste of mustard. Unlike Russian, Dijon mustard, on the contrary, is soft and sweetish.

This soup can be safely treated even to children.

Difficulty level: average.

Time for preparing: 30 minutes.

Purpose

Ingredients:

butter 50 gr;
onion 1 pc;
garlic 3 cloves;
thyme leaves 2 tsp;
chicken broth 900 gr;
Cheddar cheese 220 gr;
Dijon mustard with honey 3 tsp;
ground white pepper - to taste;
crumb crumbs 4 tbsp

For decoration:

croutons are white;
onion rings/green onions;
fresh thyme leaves.

Cooking:

Melt butter in a deep frying pan. Saute onion and garlic over low heat until translucent.
Add thyme leaves. Pour in the broth and bring to a boil. You can use vegetable broth instead of chicken broth.
Add grated cheese, Dijon mustard and breadcrumbs. Simmer for a few minutes, the cheese should melt. Season with white ground pepper
Grind the soup to a puree consistency and pour into bowls. You can decorate with onion rings, fried until caramelized, and croutons. Another option is crispy-fried potato slices, green onions, or fresh thyme leaves.

The video will help you prepare onion-cheese cream soup:

This bright and delicate creamy The soup is sure to please little gourmets.. Processed cheese can be used with various additives, an interesting combination with pumpkin gives a mushroom taste.

Difficulty level: average.

Time for preparing: 60 minutes.

Purpose

Ingredients:

pumpkin 700 gr;
honey 3 tbsp. l.;
onion 1 pc;
carrots 1 pc;
sunflower oil;
cream 10% 100 ml;
processed cheese 1 pc.

For decoration:

pumpkin seeds;
Tiger chrimp;
greenery.

Step by step recipe:

Cut the pumpkin in half, remove the peel and seeds. Coat each half with honey, pour a spoonful of milk into the recess. Wrap in foil and send to bake for 40 minutes at 180 degrees.
While the pumpkin is baking, fry the diced carrots and onions in odorless vegetable oil in a saucepan.
Remove the pumpkin from the oven, pour milk from the halves, cut into cubes. Add to vegetables and fry for another fifteen minutes. In order not to burn, you can pour a glass of water or any broth.
Remove from heat, cool slightly and puree with a blender.
Then return the puree back to the saucepan, heat, add the cream and cream cheese. When it boils, turn it off.
Serving option: put the fried shrimp on the bottom of the plate, pour the soup, sprinkle with herbs and pumpkin seeds on top.

Watch the video for making pumpkin puree soup with cheese:

Highly easy and budget recipe hastily.

Difficulty level: simply.

Time for preparing: 30 minutes.

Purpose: dinner; first course; for kids; dinner.

Ingredients:

meat broth 500 ml;
potatoes 2 pcs;
carrots 1 pc;
processed cheese 1 pc;
sunflower oil 50 ml;
salt, pepper - to taste.

For decoration:

parsley;
white croutons.

Cooking process:

Peeled and washed potatoes cut into circles and cook in broth until tender.
Finely chop the carrots, simmer in sunflower oil, add to the potatoes.
In the resulting soup, dissolve the cheese, salt and season with spices.
Attention! When using salt, remember that it is already contained in the cheese!
Mash to a puree consistency, it is fashionable to use a simple pusher.
Serve with white croutons and finely chopped greens.

Delicious puree soups are obtained from legumes and grains: with, (),.

Difficulty level: average.

Time for preparing: 60 minutes.

Purpose: dinner; first course; dinner.

Ingredients:

fresh broccoli 1/2 head;
vegetable broth 500 ml;
potatoes 1 pc;
onion 1 pc;
garlic 1 clove;
cream 20% 100 ml;
salt, white pepper - to taste;
ground nutmeg - to taste.

For cheese rolls:

cheese 100 gr;
egg 1 pc;
flour 100 - 140 gr;
salt.

Recipe:

Peel onion, garlic, potatoes and cut into cubes.
Rinse the broccoli well, disassemble into inflorescences, the chopped leg can also be used.
Heat the broth, put vegetables in it and cook for 10-15 minutes. Leave a couple of inflorescences for future decoration.
Advice! So that boiled broccoli does not darken, you need to dip it in ice water.
Blend the soup in a blender until smooth.
Pour the cream into the puree, season with salt, pepper and nutmeg. Simmer on fire for another 15-20 minutes. 10 minutes before readiness add cheese rolls.
Serve soup in a bowl garnished with broccoli florets.

Preparing rolls:

If you use processed cheese, then put it in the freezer in advance.
Beat the egg with salt, add flour and knead the dough. Cover with a towel and let rest for half an hour.
Roll out the dough as thin as possible. Get the processed cheese from the freezer, grate it, greased with sunflower oil.
Spread the cheese evenly over the dough, roll into a tight roll.
Cut the roll into patches 3-4 mm thick. Cook for no more than 10 minutes so that they do not boil soft.

From zucchini

Zucchini is a hypoallergenic vegetable but it does not have a pronounced taste. The cheesy flavor and spicy curry flavor will turn this simple zucchini puree soup into a family favorite.

Difficulty level: simply.

Time for preparing: 30 minutes.

Purpose: dinner; first course; for kids.

Ingredients:

zucchini 1 kg;
processed cheese 1 pc;
onion 1 pc;
garlic 1 clove;
curry 1/4 tsp;
salt - to taste;
butter 20 gr.

For decoration: white crackers.

Cooking method:

Finely chop the onion and garlic, fry in a saucepan in butter until soft.
Peel and cut the zucchini, add to the saucepan, lightly fry without adding liquid.
Pour in water or any broth. The liquid should lightly cover the vegetables.
Add cheese and cook until zucchini is fully cooked. Salt and add curry.
Puree the soup with a blender. Garnish with croutons when serving.

How to cook zucchini soup puree, you will learn from the video:

Vegetable

This is a recipe for a classic puree soup. You can take any vegetables- what is in the refrigerator, and better straight from the garden.

Difficulty level: simple.

Time for preparing: 30 minutes.

Purpose: dinner; first course; for kids.

Ingredients:

potatoes 2 pcs;
carrots 2 pcs;
onion 1 pc;
fresh tomatoes 200 gr;
processed cheese 70 gr;
butter 50 gr;
salt - to taste;
seasonings - to taste, for example, oregano.

For decoration:

parsley dill;
toast.

Recipe:

Peel potatoes, carrots and onions, cut into large pieces and put in a saucepan. Pour in water to lightly cover the vegetables.
Cook over high heat. When the water boils, reduce the heat, add salt and cook for another 15-20 minutes.
Coarsely chop the tomatoes, so they do not lose juice ahead of time. Add to the rest of the vegetables and cook until cooked through for another 10 minutes.
When the vegetables are cooked, cool a little and grind in a blender until smooth.
Pour the puree back into the pan, add the melted cheese and a piece of butter. Stir until cheese dissolves.
When serving, garnish with finely chopped herbs and croutons.

A useful video will help you prepare vegetable cheese soup puree:

For a pronounced taste and color, at least 100 g of cheese per 1 liter of water is put in the soup.
Use only those ingredients which do not require long heat treatment.
In order for the processed cheese to quickly and without lumps disperse in the soup, it must first be finely chopped or rubbed on a grater.
For satiety, you can add cereals, for example, fig. Vkontakte
Delicious vegetable soup with melted cheese and zucchini. Recently, soups with processed cheeses have become very fond of me for their speed and ease of preparation. And at the same time, the result is always delicious - a beautiful, mouth-watering soup like from a restaurant. The taste of the soup is quite light with a rich cheese aroma.

Compound:
- Water - 2.5 l
- Processed cheese - 400 g
- Zucchini (young) - 2 pcs
- Potatoes - 3-4 pieces
- Onion - 1 pc.
- Carrot - 1 pc.
- Coriander - 1 bunch (can be replaced with fresh parsley)
- Spices (dried dill, parsley and paprika) - to taste
- Ground black pepper - to taste
- Salt - to taste
Cooking:

So, to prepare cheese soup with vegetables, first we will prepare all the necessary ingredients. Peel onions and carrots. Cut the onion into small cubes, and grate the carrots on a fine grater.

Wash the zucchini, peel if necessary, and cut into small pieces.

Wash potatoes, peel and cut into medium-sized cubes. Rinse potatoes well under cold running water to remove excess starch.

In a frying pan, heat a little odorless vegetable oil and fry the carrots and onions over medium heat until soft, about 10 minutes.

Then add zucchini to the onion with carrots and simmer them under a closed lid for 15-20 minutes until fully cooked.

Pour soup water into a deep saucepan and bring to a boil.

In the meantime, the water boils, finely chop the curds or grate them on a coarse grater so that they dissolve faster in the water. It is easiest to grind frozen processed cheeses, so put them in the freezer for 15 minutes beforehand. I usually use Karat processed cheeses for soup, that’s what the description is about, but if you use processed cheese from boxes like Viola or Hochland, then, of course, you don’t need to chop them, just put the cheese with a spoon in water.

Put the cheese into the boiled water and, stirring constantly, completely dissolve it in the water. This will take no more than five minutes.

Then put spices, ground black pepper and salt into the soup.

At the very end, add finely chopped coriander.

Zucchini soup with melted cheese is ready, serve it hot, garnished with fresh herbs. It will also be very tasty if you add croutons to the soup.

Bon appetit!

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Sometimes you can create something very interesting from the most ordinary products. For example, cheese soup. It is quick and easy to prepare, and the dish turns out with a rich creamy taste.
website collected for you recipes of incredibly mouth-watering cheese soups. In addition, they are great for experiments: such soups require very simple ingredients and it is difficult to spoil them. And when you have cooked everything from our selection, try adding cauliflower or celery, smoked hunting sausages or noodles - you get a completely new dish.
French cheese soup with garlic croutons
You will need:
- chicken fillet - 400 g
- soft processed cheese - 200 g
- potatoes - 3 pcs.
- carrots - 1 pc.
- salt, ground pepper, allspice - to taste
- vegetable oil - 2 tbsp. l.
- bay leaf - 3 pcs.
- fresh herbs to taste
- for croutons - baguette (or any other bread), garlic, olive oil
How to cook:
- Boil 1.5 liters of water in a saucepan, cut the chicken into small pieces and put it in boiling water.
- As soon as the broth begins to boil, add salt, a couple of peas of allspice and black, bay leaves. Cook from the moment of boiling for 20 minutes.
- Peel potatoes and cut into cubes. We take out the meat, put the potatoes and cook it for 5-7 minutes.
- We clean and rub the carrots. We make a weak frying in sunflower oil. Lightly salt and pepper. Add the finished frying to the soup and cook for another 5-7 minutes.
- Add melted cheese, mix well and turn off the heat.
- Cut the baguette into long slices. Peel one clove of garlic. Dip bread on both sides in olive oil. We rub garlic on both sides (cut in half lengthwise) and put in the oven for several minutes at a temperature of 190-200 degrees. We serve bread with soup.
Cheese soup with broccoli and mushrooms
You will need:
- champignons - 5–7 pcs.
- processed cheese - 2 pcs.
- broccoli - 200 g
- potatoes - 1–2 pcs.
- carrots - 1 pc.
- salt, vegetable oil for frying
How to cook:
- We cut the mushrooms. Fry for 5-10 minutes. Three carrots on a grater and also fry.
- Broccoli is divided into inflorescences, into smaller pieces. You can take fresh broccoli (in season), you can also frozen. In this case, thaw the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut.
- We cut potatoes.
- Add all ingredients to boiling water, salt and cook for 10 minutes.
- In the meantime, grate the cheese on a coarse grater. And add it to the soup.
- Cook for another 5 minutes, until the curds disperse. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.
Cheese soup with shrimps
You will need:
- butter - 2 tbsp. l.
- hard cheese - 150 g
- garlic - 2 cloves
- onion - 1 pc.
- shrimp - 400 g
- rice - 2 tbsp. l.
- salt, pepper, bay leaf
- 1 tomato or 1/2 tsp. tomato paste
How to cook:
- Rice should be soaked in advance. When you start cooking, fill it with a liter of cold water and bring to a boil.
- Separately, fry the finely chopped onion in a pan. When the onion is already golden, here you need to sweat the tomato or lightly fry the tomato paste.
- While the rice is cooking, remove the shells from the shrimp and place them in a pot of simmering rice. Remember that shrimp cook quickly and should be placed in the water five minutes before the grits are ready.
- Immediately after that, add salt and pepper. Then - fried onion with tomato, finely chopped garlic and a couple of bay leaves.
- Grated cheese should be put into the soup only after the fire is turned off. When the cheese is completely melted, the tender soup can be served on the table.
Cheese soup with salmon and pine nuts
You will need:
- fish fillet (salmon, salmon) - 200–300 g
- onion - 1 pc.
- carrots - 1 pc.
- dill - 1 bunch
- potatoes - 3 pcs.
- pine nuts - 3 tbsp. l.
- processed cheese - 4 pcs.
- black pepper, salt
- water - 1 l
- olive oil - 2 tbsp. l.
How to cook:
- In a saucepan in olive oil, fry chopped onions, carrots, grated on a coarse grater. Add the roasted pine nuts to the vegetables, mix everything.
- Let the water boil in a saucepan. Put the crumbled cream cheese there, stir well with a wooden spatula.
- Add diced potatoes to the pan, cook until half cooked.
- Then lay the browned vegetables in a saucepan, add the fish fillet cut into cubes, salt, pepper and let the soup boil. Cook for 5 minutes until the fish is ready, add finely chopped dill and immediately turn off the heat.
- The soup should be allowed to brew for 5 minutes, and can be poured into plates.
Cheese soup with smoked meats
You will need:
- smoked pork ribs - 500 g
- soft processed cheese - 160 g
- cream 33% fat - 200 g
- onion - 1 pc.
- celery stalks - 150 g
- potatoes - 1–2 pcs.
- tomato paste - 2 tbsp. l.
- water - 800 ml
- bacon slices (optional)
How to cook:
- We cut the pork into separate ribs, fill it with water and cook over low heat for 40-45 minutes after boiling. You should have a strong broth. Then you need to get the ribs and cut the meat from them.
- Finely chop the onion, chop the celery, cut the potatoes into cubes. In a saucepan, fry the onion and celery almost until fully cooked in olive oil, and then add the potatoes there and also lightly fry. Add tomato paste to the vegetables and keep on fire for another 2 minutes.
- Pour in the broth and simmer the soup over low heat until the vegetables are soft. At the end of cooking, add cheese, parsley or dill.
- Fry thin slices of bacon in a frying pan without oil until they become crispy. The soup will look very appetizing if you decorate it with bacon chips and sprinkle with grated cheese.
Cheese soup with white wine and nutmeg
Cut a baguette or any other bread (it will be wonderful if it turns out figuratively, as in the photo), dip in olive oil, rub with garlic (or just spread garlic oil on both sides) and put in a hot oven for 5-10 minutes.
Melt the butter in a saucepan. Add flour and lightly fry it.
Dilute flour with butter with hot chicken broth, while stirring with a whisk so that no lumps remain.
Add wine, bring the soup to a boil, cook for 5 minutes and remove from heat.
Put the grated cheese into the soup, mix everything well so that it dissolves.
Combine the yolks with sour cream in advance and immediately after the cheese, put the mixture into the soup, actively stirring with a whisk so that there are no lumps. Nutmeg, salt and pepper to taste complete the composition.
When serving, croutons can be put in soup or eaten as a snack.