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Published: 06/30/2018
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Cream cheese soup is not only a hearty first course for a set lunch. You can have soup for dinner and even breakfast, because this dish contains a complete set of useful elements to maintain the energy and vitamin balance of the body.
There are many recipes for soups made from a variety of products - meat, fish, vegetables. But cream cheese soup has a special delicate taste. Let's find out what rules are used to prepare the dish and how to prepare delicious creamy cheese soup at home.
- Rules for preparing cheese soups
- Recipe for delicious cream cheese soup with cream, potatoes and garlic
How to make cream cheese soup
1. Boil the meat for the broth in salted water.
2. Strain the broth for the cheese soup. We put it on fire.
3. Peel the potatoes and cut them into cubes. Add to the boiling broth. Bring to a boil, reduce heat to low.
4. Processed cheese or cheese in a jar must be dissolved in 1 liter of hot broth. Processed cheeses, intended specifically for making cheese soup (inscription on the package), dissolve easily. Just mash them with a fork. Ordinary processed cheese can be pre-grated on a fine grater.
5. Peel the onions and carrots. Grind. Sauté, that is, fry in oil (butter + vegetable) until the vegetables become soft and a slight “blush” appears. There is no need to fry the vegetables, since they should give all their juice to the cheese soup. Add to soup.
6. Next, add spices and herbs to the soup with melted cheese.
7. Separate the meat from the bone and also add it to the processed cheese soup. Cook until the potatoes are ready.
Cream cheese soup recipes
What could be better than this delicious and satisfying soup filled with aromas? Especially if it is prepared with love, and it is also good if it consists of simple ingredients. Every housewife will pamper her family with pleasure and prepare soup with melted cheese, because it is something new and can compete with the usual first courses of mother or grandmother. Let’s not rant for a long time and offer the hostess a few recipes, the main and most delicious recipes for the first course of processed cheese and additional, affordable, everyday products.
Soup with cream cheese and chicken
Let’s say right away that croutons of white bread and toast are ideal for this dish. Let's start preparing soup with processed cheese by preparing the ingredients.
- Processed cheese – 200 grams.
- Chicken fillet – 400 grams.
- Chicken drumsticks – 2 pieces.
- Carrot – 1 piece, large.
- Dill greens - half a bunch.
- Basil greens - half a bunch.
- Butter – 3 large spoons.
- Onion – 1 piece, large.
- Potatoes – 3 pieces.
- Oregano, coriander, rosemary, white and black pepper, salt.
Let's make a chicken drumstick broth - cook for about an hour, adding pepper, salt and bay leaf. In the meantime, we will peel the vegetables and cut them. Onions - in small cubes, carrots - in thin circles, potatoes - in small squares, about 2 by 2 centimeters. Wash the chicken well under running water and cut into small cubes.
We put a ladle on the fire, it is very convenient to sauté in such an object that everyone has in the kitchen. Heat the butter in it, add the seasonings, fry them a little, and when the rich smell of the seasonings comes, fry and sauté the onions over medium heat. After a few minutes, add the carrots - the dressing in our soup with melted cheese is almost ready.
Add potatoes, chicken, chopped dill into the broth, and after half an hour add onion and carrot dressing. 30 minutes before the soup is ready, grate the cheeses, drop them into the broth, stirring constantly so that they dissolve well. Cover with a lid, reduce heat to low, add salt and spices. When the chicken is ready, the cheeses have dissolved, our cream cheese soup is ready. To serve, chop the basil and sprinkle on top of the dish.
Soup with cream cheese and mushrooms
- Processed cheese – 250 grams. You can take any, but this is where “Amber” is used, it is more liquid and lends itself to melting well.
- Mushrooms – champignons – 400-500 grams.
- Garlic – 5 cloves (a head, in general).
- Onion – 1 piece, large.
- Olive oil or butter - 3 tablespoons. Do not take sunflower, it gives a characteristic taste of seeds and our soup with processed cheese and mushrooms will no longer be so light and aromatic.
- Carrots – 1 piece.
- Greens - a few sprigs of parsley, for serving (already in plates).
- Seasonings and spices - salt, a mixture of peppers, you can add thyme and dried spring herbs.
Put the water on the fire, we need broth, but you can cook it in water, in cubes, make vegetable or chicken broth, in general, it should be light. Or you can add a little salt to the water, a mixture of peppercorns, a bay leaf and that’s it. As you please.
In the meantime, clean and wash the mushrooms and vegetables. Chop the onion into cubes, pass the carrots through a grater, chop the mushrooms not very finely, as they shrink during the cooking process, and the soup we prepared with melted cheese and mushrooms should be rich in the taste of champignons. We will also peel the potatoes and put them in the broth when it is ready (in about 30 minutes).
Heat the butter, pass the garlic through a press and fry it a little, add the onion, carrots, and sauté for 20 minutes. Add mushrooms to the mixture and simmer the mixture over low heat until tender. Place in the broth with the potatoes, keep covered for 15 minutes, then add the cheese, stir and add seasonings. The cheese has melted, the vegetables and mushrooms are ready, there is enough salt and spices - this means the soup with melted cheese and mushrooms is completely ready. Let the dish sit for at least half an hour, or better yet, let it cool in the pan until it is at a sufficient temperature to satisfy your taste.
Soup with processed cheese and sausage
If you have processed cheese and sausage in the refrigerator, a few onions, and you have acquired good seasonings, you can start preparing a wonderful first course, such as soup with processed cheese and sausage.
- Onion – 2 pieces, medium size.
- Processed cheese, soft – 300 grams.
- Sausage (whatever you have, use it, but if you go specifically for sausage for this soup, take raw smoked sausage) – 300 grams.
- Sunflower oil - for frying.
- Potatoes – 2 pieces, medium size.
- Seasonings and salt.
First of all, put a saucepan and make a broth from the cube, chicken, bay leaf, pepper and salt. Peel the onion, cut into thin quarters, peel the potatoes too and cut into small cubes. Sausage - thin bars.
We let the potatoes cook 20 minutes after we put the broth on the soup with melted cheese. We will fry the onion and sausage separately in oil until golden brown. When the dressing is ready, add it to the soup, add salt and add your favorite seasonings, I recommend dried onions and dill, French herbs, they are with garlic, very tasty. Stir and cover with a lid for 10 minutes. Now add the cheese, mix well until it dissolves. Cook for about 20 minutes, you can simmer on low heat for half an hour. When serving, you can finely chop your favorite greens.
Soup with melted cheese in a slow cooker
A multicooker is a convenient thing that allows you to relax a little and not stand at the stove for days, preparing everyone’s favorite delicacies. There are many recipes for it, especially delicious soup with melted cheese. We will need:
- Potatoes – 2 pieces.
- Carrots – 1 piece.
- Onions – 2 pieces.
- Sausage (good raw smoked sausage, dry and spicy, is best) – 300 grams.
- Processed cheese – 4 pieces.
- Dill greens - half a bunch.
- Salt and spices pepper.
All ingredients need to be finely cut into cubes: sausage, onions, potatoes and carrots. And chop the greens finely and finely. We pass the cheese through a meat grinder, or you can grate it on a coarse grater. All ingredients for cream cheese soup are ready. In the slow cooker we put onions, carrots, herbs and sausage, in general, everything except processed cheese. You need to add water or broth, add spices and seasonings to taste. Cook: mode – “soup”, time – 50 minutes.
After half an hour, dip the cheese into the dish, stir, and leave for the remaining time. And then you still need to wait until the soup is infused, about half an hour (for sure - set the “warm” mode for 15-20 minutes).
Cheese cream soup
Let's prepare a simple, but interesting, as an alternative to other first courses, soup with processed cheese, namely cream cheese soup with the addition of vegetables. Minimum calories, burst of flavor, pleasant texture and great aroma.
- Carrot – 1 piece.
- Cauliflower – 1 small head.
- Zucchini - half a piece.
- Onions – 2 pieces.
- Potatoes – 3 pieces, not big.
- Processed cheese – 300 grams of soft processed cheese.
- Basil greens - half a bunch.
- Butter – 4 tablespoons.
- Spices, salt and seasonings.
It is necessary to prepare the vegetables; we will chop everything very finely to make it easier to turn the soup with melted cheese into a homogeneous puree. And so, we will saute the onions in heated butter, after 5 minutes we will add carrots and finely chopped potatoes. When the vegetables are already soft, add the chopped cauliflower and zucchini. Cover with a lid, add a little water, simmer over low heat for about 25 minutes. You need to test the vegetables with a knife to see if they are ready; when they are almost cooked, use a blender to turn the mixture into a puree.
We put the vegetable puree on a small fire, and in the meantime, melt the processed cheese in a water bath, add it to the vegetables, mix well, you can add a few tablespoons of water so that the cheese dissolves. Cook the soup with melted cheese for another 15 minutes, then use the blender again and make cream soup. Serve with finely chopped greens.
Soup with processed cheese and meatballs
A hearty, good and very tasty dish - soup with melted cheese and meatballs. This is a great idea for lunch, the soup is good for children, it’s very tasty, so they gobble it up on both cheeks. Let’s prepare good ingredients, processed cheeses need soft ones, it’s better to take “Yantar” or something like that. It’s better to make meatballs from ground turkey or chicken.
- Processed cheese, soft – 350 grams.
- Potatoes – 2 pieces.
- Red, bell, sweet and juicy pepper – 1 piece, take a large one.
- White onion, sweet - 1 piece, large - for soup, 1 piece (you can use onion) 0 for meatballs.
- Dill greens - half a bunch.
- Butter – 4 tablespoons.
- Chicken fillet – 500 grams.
- Black pepper, salt, oregano, dried dill, dried garlic, coriander.
First of all, we make the meatballs. You need to pass the meat through a meat grinder or blender, and you need to do the same with onions (1 onion). Add ground onion, black pepper, dried garlic, oregano and dill to the minced meat - chop finely. Mix everything and form small round balls. With such meat balls, our soup with melted cheese will be very satisfying, both for kids and for an adult, hungry man who came to his cozy home for lunch for half an hour.
And so, now we cut the potatoes and bell pepper into small strips. Cut the white sweet onion into small cubes. In a saucepan, sauté the onion and butter over low heat, add all the seasonings and spices. Pour water into the onion, add potatoes, salt, mix and cook for 15 minutes, add meatballs, cook for another 20 minutes.
Next, throw in the bell pepper, mix, add melted soft cheese, heat it up first, or leave it on the table for an hour or two so that it is at room temperature. Stir and wait until the cheese dissolves. The soup needs to steep for about an hour, but don’t let it boil too much so that when it cools down, it doesn’t become covered with a skin, like boiled milk.
When serving, you can sprinkle with Parmesan, herbs, prepare white croutons, throw into the soup. Some people like to season cheese soup with sour cream. In general, you can eat it any way you like, the main thing is to cook it with love.
Soups with processed cheese
Soups with processed cheese differ from other first courses in their delicate creamy consistency thanks to the processed cheese dissolved in the broth. Add a little cream, butter or milk to your soups with cream cheese, they will become even more tender. The thickness and consistency directly depend on the amount of cheese, which you can adjust yourself depending on your taste preferences and desires.
Add processed cheese to the soup in chopped or broken pieces, so it will dissolve faster and better. In addition to the usual vegetables: potatoes, carrots, onions, feel free to add cauliflower, pumpkin, celery, beans, corn, as well as cereals and pasta, sausage, ham, sausages, mushrooms, meat... They will fill your soups with new ones. tastes and aromas, will make them more satisfying and nutritious. Serve the freshly prepared soup with fresh herbs and croutons from wheat or rye bread.
We are ready to offer you several recipes to try, hoping that they will become the beginning of your new culinary story, the name of which is “My Soups with Processed Cheese.”
Soup with smoked pork ribs
Ingredients:
3 stacks meat broth, 2 cups. water, 200 g of smoked pork ribs, 2 processed cheese, 2 potatoes, 1 carrot, 2 onions, 2 cloves of garlic, bay leaf, dill, suneli hops - to taste.
Preparation:
Boil the potatoes and carrots in their skins, cool and puree. Chop the onion and garlic and add to the puree. Mix the resulting mass with the broth and boil. Then add diced cheese to the soup and stir, season with spices. Fry the ribs separately and also add to the soup. Turn off the heat, cover the pan with a lid and leave the soup for 10 minutes.
Cheese soup with sausages
Ingredients:
100 g processed cheese, 3 potatoes, 1 carrot, 2 liters of water, 4 sausages, 30 ml vegetable oil, 1 bay leaf, parsley, paprika, dried basil, salt, black and red pepper - to taste .
Preparation:
Pour water into a saucepan, add bay leaf and bring to a boil. Cut the potatoes into pieces, place in boiling water and cook for 15-20 minutes. Grate the carrots and processed cheese on a fine grater, cut the sausages into slices, and chop the herbs. Simmer the carrots over medium heat in vegetable oil for 2-3 minutes and add to the potatoes. Then fry the sausages until golden brown. Then add cheese, salt, pepper, season with spices to taste and add to the pan along with the herbs. Serve the finished soup with sour cream and croutons.
Soup with processed cheese and pasta
Ingredients:
1 liter of water, 2 potatoes, 1 carrot, 1 onion, 1 clove of garlic, 100 g of pasta, 2 processed cheese, 30 ml of vegetable oil, salt, pepper - to taste.
Preparation:
Boil the water. Finely chop the onion, chop the garlic, grate the carrots and fry in vegetable oil. Cut the potatoes into small pieces and place them in boiling water. Followed by fried vegetables and pasta. Add salt, pepper and cook until the potatoes are ready. Then cut the processed cheese into several pieces and add to the soup. Cook the soup, stirring occasionally, for another 5 minutes until the curds are completely dissolved.
Soup with melted cheese and bacon
Ingredients:
1 liter of water, 150 g of bacon, 350 g of pumpkin, 2 potatoes, 2 tbsp. l. butter, 1 onion, 2-3 processed cheese, fresh herbs, salt - to taste.
Preparation:
Boil water in a small saucepan, add processed cheese, diced potatoes and pumpkin pulp into it. In a frying pan with butter, fry the onion and bacon cut into small pieces until golden brown. When the pumpkin and potatoes are ready, puree them in a blender until smooth. Then chop the parsley and dill and add it to the soup along with the fried onions and bacon. Serve the finished soup with rye croutons.
Soup with cream cheese and mushrooms
Ingredients:
4 potatoes, 1 onion, 250 g champignons, 2 bouillon cubes, 2 processed cheese, 2 tbsp. l. vegetable oil, fresh herbs, salt - to taste.
Preparation:
Place bouillon cubes and chopped potatoes into boiling water. Finely chop the onion and fry it in a frying pan with vegetable oil for 5 minutes, then add the chopped champignons to the onion, fry for a few more minutes and add the fried mixture to the broth. Cut the cheese into cubes and place in a saucepan, cook for 5 minutes until the cheese has completely dissolved. Sprinkle the finished soup with chopped herbs, hot small croutons and serve.
Potato soup
Ingredients:
2 liters of water, 4 potatoes, 200 g of processed cheese, 2 onions, 2 tbsp. l. chopped dill, salt to taste.
Preparation:
Boil the potatoes cut into small cubes in water until tender. Drain the broth, rub the potatoes through a sieve, add vegetable oil and finely chopped onion. Add processed cheese, mashed potatoes with onions, salt to the potato broth, bring the soup to a boil and serve with dill.
Cold cheese soup with radish
Ingredients:
1.5 liters of water, 3 small radishes, 100 g of processed cheese, 1 carrot, 1 cup. sour cream, 2 tbsp. l. chopped parsley, salt to taste.
Preparation:
Cut the carrots into strips, mix it with processed cheese, cut into cubes, pour hot salted water over the mixture, bring to a boil and cook for 2-3 minutes. Then cool the soup, add grated radish and serve with sour cream and chopped herbs.
Fresh cucumber soup
Ingredients:
600 ml of water, 200 g of cucumbers, 50 g of onion, 80 g of processed cheese, 40 g of sour cream, parsley, ground black pepper, salt - to taste.
Preparation:
Place finely chopped processed cheese, ground pepper, salt into boiling water and cook for 2-3 minutes. Pour the resulting mixture over the cucumbers cut into strips, mixed with chopped onions, add sour cream and parsley.
Soup with processed cheese, cauliflower and green peas
Ingredients:
1 liter of broth, 200 g of cauliflower, 2 processed cheese, 1 small jar of green peas, 1 tbsp. l. butter, herbs - to taste.
Preparation:
Finely chop the boiled cauliflower. Cut the processed cheese into cubes, place them in a separate bowl, pour in 2 cups of broth and grind until smooth. Pour the cheese mixture into the boiling broth, add cabbage and green peas along with the liquid. Cook, stirring, 10 minutes. Add butter to the soup and let sit for 10 minutes. When serving, sprinkle the finished soup with chopped herbs.
Milk soup with pasta and melted cheese
Ingredients:
1 liter of milk, 40 g of flour, 40 g of butter, 10 g of processed cheese, 200 g of pasta, salt to taste.
Preparation:
In a small saucepan, fry the flour in melted butter until golden brown. Then add a little milk, stir and add the rest of the milk, avoiding any lumps. Add processed cheese, separately cooked pasta to the resulting mass, add salt to taste, and the soup is ready.
Chicken soup
Ingredients:
2 chicken legs, 3-4 potatoes, 1 carrot, 2-3 small pickled cucumbers, 100 g of processed cheese, fresh herbs, salt to taste.
Preparation:
Make broth from the legs, remove them from the pan and finely chop the meat. Place potatoes and carrots, cut into thin slices, into the boiling broth. Return the meat to the broth, bring everything to full readiness, add processed cheese, cut into small pieces, and grated pickled cucumbers to the soup. Cook for 5 minutes over low heat and at the very end of cooking, add finely chopped herbs.
Potato soup with melted cheese and barley
Ingredients:
3 stacks water, 2 potatoes, 2 onions, 1 processed cheese, 1 tbsp. l. pearl barley, 1 tbsp. l. butter, dill, parsley, salt - to taste.
Preparation:
Soak the barley for 3-4 hours, then drain the water, fill the barley with water again, bring to a boil and cook for 15-20 minutes. Add diced potatoes, salt and cook for 10 minutes. Then add the onion fried in butter, processed cheese cut into small pieces and cook everything together for another 7-8 minutes. Sprinkle with herbs.
Cheese soup with rice and tomatoes
Ingredients:
1.5 liters of broth, 400 g of tomatoes canned in their own juice, 90 g of tomato paste, ½ cup. rice, 200 g of processed cheese, parsley, salt, ground black pepper - to taste.
Preparation:
Pour the broth into the pan and bring it to a boil. Finely chop the tomatoes in their own juice, add them to the broth, followed by rice and tomato paste. Cook everything over medium heat for about 10 minutes. Cut the cheese into small cubes and add it to the soup. Continue cooking, stirring, until the cheese is completely melted. Salt, pepper and add herbs. Cook the soup for a few more minutes until the rice is completely cooked and remove from heat. Cover the finished soup with a lid and let it stand for 10-15 minutes.
Bean and wine soup
Ingredients:
1.5 liters of water, 400 g of canned red beans, 400 g of canned white beans, 150 g of processed cheese, 2 celery stalks, 2 carrots, 1 onion, 2 cloves of garlic, 300 ml of dry white wine, 3 tbsp. l. vegetable oil, salt, ground black pepper - to taste.
Preparation:
Finely chop the vegetables and fry them for 8 minutes in vegetable oil heated directly in the pan. Then pour in the wine and simmer over medium heat for another 10 minutes. Boil water, add cheese to it and mix thoroughly. Pour the broth with cheese into the pan with vegetables, bring to a boil and cook for 20 minutes. Rinse the beans and add them to the rest of the ingredients. Season the soup with salt and pepper and cook for another 5 minutes. Then remove from heat and let sit, covered, for 10 minutes.
Soup with processed cheese and smoked meats
Ingredients:
3-4 potatoes, 1 onion, 1 carrot, 5-6 hunting sausages, 400 g processed cheese, 1 tbsp. l. olive oil, herbs, salt, seasonings - to taste.
Preparation:
Dissolve the cheese in a little boiling water, then add the potatoes cut into strips. Add hot water to the required volume. Fry finely chopped onion and grated carrots in olive oil and add to the soup. Send the hunting sausages cut into rings there, add salt, herbs and seasonings to taste and cook until the potatoes are ready. Serve with rye croutons.
Pea soup with champignons
Ingredients:
1 stack peas, 200 g of fresh champignons, 200 g of processed cheese, 1 carrot, 1 onion, 2 cloves of garlic, butter, parsley, salt - to taste.
Preparation:
Pour 1.5 liters of water over the peas and leave it for 5 hours. Then cook in the same water for 1.5 hours. Finely chop the onion, grate the carrots, cut the champignons into small pieces. Fry the vegetables and champignons in butter along with half the cheese until tender. Add the fried mixture to the peas 15 minutes before they are ready. When the soup is ready, pour it into a blender, add the remaining cheese and puree everything. Pour the mixture, crushed to a puree, back into the pan and bring to a boil. Salt the finished soup to taste and garnish with parsley.
Soup with melted cheese and tongue
Ingredients:
1 beef tongue, 4-5 potatoes, 1 carrot, 1 onion, 1 processed cheese, herbs, bay leaf, allspice - to taste.
Preparation:
Boil the tongue until tender. Place diced potatoes into the broth. Chop the onion, grate the carrots and fry until soft. When the potatoes are almost ready, add grated processed cheese, fried vegetables, spices and herbs to the pan and cook until tender.
Puree soup with prunes and cauliflower
Ingredients:
3 potatoes, 200 g cauliflower, 1 carrot, 6 prunes, 3 cloves of garlic, 2 processed cheese, 30 g butter, 1 pinch of salt, ground black pepper - on the tip of a knife, curry - to taste.
Preparation:
Grate the carrots, cut the prunes and garlic into small pieces. Melt the butter at the bottom of the pan, add carrots, garlic, prunes, spices and simmer over low heat for 3 minutes. Then add potatoes cut into small cubes to this mass, pour boiling water over everything and cook until the potatoes are fully cooked. Then puree the soup with a blender, add cauliflower and processed cheese to the resulting mass and cook the soup until the cabbage is ready.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
