Cheese soup with melted cheese: 6 recipes, cooking features

There are several versions regarding the appearance of the first cheese soup recipe. According to one of them, it was invented by a French cook who accidentally dropped a piece of cheese into the broth. Another attributes the authorship to students who figured out how to improve the taste of soup cooked in water without spending a lot of money. Whoever was the cook who first cooked cheese soup with processed cheese, the experiment was clearly a success. Today this first dish is prepared with water and broth, with and without meat, with sausage and seafood, with various vegetables and mushrooms. There are a huge number of recipes, as many cooks come up with their own versions.

Classic version of cheese soup

For a three-liter saucepan you should purchase:

2 chicken legs;
0.8 kg potatoes;
200 grams carrots;
200 grams of onion;
2 rectangular cheese curds;
30 ml vegetable oil;
4 grams of salt, pepper;
greens for serving.

Step-by-step production:

Rinse the drumsticks and put them on the stove to cook.
Cut the zibula into half rings and fry in a frying pan with butter.
Chop the carrots into strips, add them to the pan, and cook for another five minutes.
When the drumsticks have boiled, add the diced potatoes.
Then add the fried vegetables and cook for a quarter of an hour.
Grate the main ingredient and throw it into the dish, stirring constantly until it dissolves.
Take out the finished meat, cut it into fibers and put it back into the pan.
Season and leave to cook until the potatoes are done.
Serve the finished stew to the table, sprinkled with herbs.

Cheese soup with ham

Compound:

potatoes – 0.3 kg;
processed cheese – 0.2 kg;
onions – 50 g;
ham or boiled sausage – 100 g;
flour – 10 g;
milk – 50 ml;
water – 1 l;
salt, pepper - to taste.

Cooking method:

Creamy soup

Cheese soup made from processed cheese thanks to a simple recipe turns out thick, satisfying and noticeably creamy. Adding a small amount of water produces a thick consistency like yogurt.

For two servings you need:

300 g friendship cheese;
250 ml 20% cream;
150 g parmesan;
400 ml water;
600 g potatoes;
30 g butter;
10 g salt;
4 g black pepper.

First you need to put root vegetables in a container, add water, and after a quarter of an hour add butter. Crush with a masher directly in the water so that after another ten minutes you get a homogeneous mass. Mash the cheeses, grate Parmesan and add to the container. Wait until it boils, pour in cream and season.

Cooking cheese soup in a slow cooker

Cheese soup with semolina

Ingredients:

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

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

Cheese soup with pearl barley

Ingredients:

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

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

Cheese soup with potatoes

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

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

Cheese soup with smoked ribs

Ingredients:

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

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

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

Processed cheese plus chicken

To make the dish more satisfying and healthy, housewives add chicken meat to it (high protein content).

To make seven servings you will need:

0.6 kg chicken part on the bone;
0.8 kg potatoes;
150 g onion;
150 g carrots;
half a glass 10% cream;
180 g curd cheese;
4 g salt, pepper.

First, you should cook chicken broth, then take out the cooked meat and throw the stewed vegetables into a container to cook. Add potato cubes and cook for a quarter of an hour. Next, pour in the cream, add chopped meat and cheese. Cook for a couple more minutes and it's ready.

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Note. In order for the broth to remain transparent, it is necessary to periodically skim off the foam that forms during the cooking process with a slotted spoon.

Druzhba cheese soup

This version of the friendship cheese soup recipe does not take much effort and time to prepare.

For production you need:

0.5 l chicken/beef broth;
100 g cheese;
100 ml 33% cream;
50 g onion;
100 g carrots;
100 g potatoes;
29 g of hunting sausages.

Cooking steps:

Boil the broth (if not, you can cook it in water).
Cut potatoes, carrots, and onions into cubes. Throw the root vegetable into boiling water and fry it.
Add chopped cheese, fried vegetables, mix well.
Pour in the cream and simmer for another 120 seconds .
Serve with fried sausages. Bon appetit everyone.

Cheese soup made from processed cheese, the recipe for which is described above, goes well with croutons.

Soup “Student” with processed cheese and noodles

Compound:

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

Cooking method:

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

Let the soup brew for a while, covered, and pour into bowls. This is the most economical and simplest recipe for a first course of processed cheese. Cheese gives ordinary noodle soup a unique taste, enhancing it.

Processed cheese plus mushrooms

Some chefs like to add mushrooms to cheese soup.

The main components of this dish:

0.4 kg champignons;
4 potatoes;
2 cibuls;
3 packages of cheese curds;
40 grams of butter;
4 grams of salt, ground pepper.

Wash the zibula and mushrooms thoroughly and cut into cubes. Sauté the tsibul in butter for about ten minutes. Then add the mushrooms and cook until the liquid has evaporated. Meanwhile, grease the teeth of a grater with vegetable oil and grate the processed cheese.

Next, put potatoes, cut into cubes, fried mushrooms and cheese into boiling water ( 1.5 l ). Mix everything and cook for a quarter of an hour. Then adjust to taste with spices and set the dish aside to steep for a little while.

Soup with processed cheese and frozen vegetables

Compound:

processed cheese – 0.4 kg;
water – 2.5 l;
milk – 0.5 l;
butter – 40 g;
frozen vegetable mixture – 0.5 kg;
onions – 100 g;
potatoes – 0.3 kg;
bouillon cubes – 5 pcs.;
stalk celery (optional) – 100 g.

Cooking method:

Peel the potatoes and cut into small cubes.
Wash the celery and chop finely.
Peel and cut the onion into small cubes.
Place bouillon cubes into boiling water.
When they dissolve, add onions, potatoes and celery to the broth. Cook them for 10 minutes.
Add the vegetable mixture without defrosting. Continue cooking for another 10 minutes.
Cut the cheese into small pieces and add to the soup.
Cook it, stirring until the cheese is completely melted.
Pour in milk, bring to a boil.
Add butter and stir. Remove the pan from the heat. Leave the soup covered for 20 minutes.

Creamy soup with salmon

Salmon fillet is very tasty and expensive. Therefore, you can use fish bellies in this version of the recipe.

To make the dish you will need:

200 gamma salmon;
0.5 kg potatoes;
two onions;
150 grams of carrots;
100 grams of friendship cheese;
4 grams of salt, pepper.

Step-by-step cooking instructions:

Peel the fish and cut into pieces 2 by 2 cm .
Place the salmon and the whole cibul into a container, add water and cook for a quarter of an hour.
Wash, cut the vegetables and fry in a frying pan.
Remove the onion from the container and let the pieces of root vegetables cook for a quarter of an hour.
Then throw in finely chopped cheese, frying, and spices.
Mix well until it dissolves.
Can be served.

Processed cheese soup with mushrooms

Compound:

processed cheese – 100 g;
fresh champignons – 0.2 kg;
carrots – 150 g;
onions – 150 g;
garlic – 2 cloves;
potatoes – 0.5 kg;
fresh parsley – 50 g;
water – 2 l;
bay leaf – 2 pcs.;
allspice – 4 pcs.;
hot capsicum (optional) – 5 g;
vegetable oil - how much will be needed;
salt - to taste.

Cooking method:

Place the processed cheese in the freezer to make it easier to grate later.
Peel and grate the carrots.
Remove the skins from the onion. Cut the vegetable into small pieces.
Finely chop the garlic and parsley with a knife.
Wash and dry the mushrooms with a napkin. Cut them into thin slices.
Heat the oil in a frying pan, add onions and carrots, fry until golden brown.
Add mushrooms. Cook until any liquid released from the pan has evaporated.
Boil the water.
Peel the potatoes. After cutting into small cubes, place it in a pan of boiling water.
Cook for 15 minutes, add mushrooms with onions and carrots, spices, hot pepper. Continue cooking for 5 minutes.
Grate the cheese and add to the soup. Wait until the cheese melts.
Add garlic and herbs. Add salt to taste. Cook the soup for 2-3 minutes after it comes back to a boil.

This version of cheese soup will especially appeal to those who love mushrooms. It turns out tender and fragrant. Before adding greens to the soup, you can puree it using a blender, then the dish will have a pleasant creamy consistency.