How to cook soup with cheese "Friendship": recipes and little tricks

With vermicelli

Perhaps the simplest recipe: light cheese soup with noodles.

Wash a bunch of greens (dill, parsley), dry on a paper towel and finely chop.
Boil water in a small saucepan, add salt, and add a handful of noodles into it. Boil it over medium heat for 5 minutes.
In another saucepan at the same time, boil a soft-boiled egg (the same 5 minutes is enough), put it in cold water, cool, peel, grate on a coarse grater.
Grate cheese (50 g per serving) on a coarse grater.
First, pour the chopped egg into the soup, then the chopped herbs, seasonings, and only after that the cheese, stirring with a spoon so that it is evenly distributed throughout the entire volume.
Cover the soup with a lid and let it sit for 10-15 minutes before serving.

Cheese soup from processed cheese recipe

Refined and inexpensive cream cheese soup will decorate any table.
The soup is easy to prepare and a basic set of products for it can be found in every refrigerator. Even the most discerning eaters will enjoy this first course. It is important not to be greedy and buy edible processed cheese and you will definitely have a great first course! Ingredients:

Potatoes – 3 pcs. medium size.
White onions – 1 pc.
Butter – 60-70 gr.
Refined vegetable oil – 10 g.
Carrots – 1 pc.
Processed cheese in briquettes – 140-160 gr.
Water – 2.4 l.
Salt, black pepper - to taste.
White bread croutons - for serving.

Cooking process:

Peel the potatoes, cut into small cubes.
Peel the onion, cut into small cubes, fry over medium heat in butter with the addition of a small amount of vegetable oil until slightly transparent.
Peel the carrots, grate them on a coarse grater, add to the onion and fry until the carrots are soft.
Dissolve diced or grated processed cheese in a small amount of water. This will prevent any possible lumps from forming in the soup.
Place a saucepan with water and potatoes over medium heat. When the potatoes boil, add the onion-carrot mixture.
Cook until the potatoes are cooked, then add the cheese mixture and mix well. As soon as the soup has become homogeneous, you can turn off the gas.
Season the soup with salt and pepper.
Pour the finished soup into bowls and garnish with herbs and croutons.

With noodles

Delicious cheese soup made with homemade egg noodles. It is not difficult to prepare; the dough requires egg yolks, flour and salt.

The dough is rolled out thinly, dried and cut into strips. It is very convenient to prepare homemade noodles using a special machine.
Noodles take a little longer to cook than vermicelli, about 10-12 minutes. Noodle soup can be cooked with mushrooms. They need to be prepared in advance: peeled, scalded or fried (depending on what mushrooms go into the soup), and soups with dried mushrooms can be quickly and easily cooked.
Peel the onion, finely chop and fry in a frying pan in vegetable oil until golden brown.
Boil the noodles in salted water until tender, add fried onions, mushrooms, grated cheese, stir, let the soup brew for 10-15 minutes under the lid.

With dumplings

You can get a hearty cheese soup if you cook it not in water, but in meat broth and potatoes.

First you need to cook the broth. Chicken goes wonderfully with the taste of melted cheese.
Cut the chicken breast into cubes, place in a saucepan with cold water, and bring to a boil over high heat. Then reduce the heat, skim off any foam if it has formed, and cook for 15 minutes.
During this time, wash the carrots, half an onion and bell pepper. Peel, remove all excess, cut into cubes. Heat a frying pan, pour vegetable oil into it and fry the chopped vegetables until half cooked.
Peel potatoes (2-3 medium tubers) and cut into cubes. Rinse under cold running water to remove excess starch. Add vegetables (including potatoes) to the broth, add salt, and cook for another 15 minutes. Add spices.
While the soup is cooking, prepare the dumpling dough: 3 tbsp. l. flour, 1 tbsp. l. water, 1 egg, 1 tbsp. l. vegetable oil. Instead of water, you can take milk. Stir, beat with a fork.
Grate the cheese onto a fine grater and add to the soup. Place the dumplings in two teaspoons, quickly dropping the pieces of the relatively liquid dough into the hot soup. You need to try to keep them from sticking to each other.

Simmer over low heat for 5 minutes, turn off, cover with a lid. After 15 minutes, the soup can be served.

How to make cheese soup - 15 varieties

“Student” with processed cheese and vermicelli

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.

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, throw pieces of cheese into the pan. Add salt and season to taste. Cook, stirring, until the cheese has dissolved.

Let the first dish brew a little under the lid and pour into plates. This is the most economical and simplest recipe for a first course of processed cheese. Cheese adds a unique taste to ordinary vermicelli soup, enhancing it.

Cheese soup with sausages and semolina

You can use different types of cheeses for cheese soups. However, hard or semi-hard ones (cheddar, Swiss, Parmesan) are more often used, which are pre-ground on a grater or with a knife and added at the very end of cooking the soup. Processed and cream cheeses are often added to the broth before adding the remaining ingredients. In some cheese soup recipes, melted cheese is added at the very end, when the soup is almost ready. Brie and Roquefort cheeses are usually added to almost finished soup, sometimes mixed with milk and cream.

6 sausages
1 onion
1 carrot
2 processed cheese
2 tbsp. spoons of semolina
1 tbsp. spoon of butter
dill greens
salt

Pour boiling water over sliced sausages and cook for 5 minutes. Fry peeled and chopped onions and peeled and coarsely grated carrots in butter for 5 minutes. Add to sausages. Cook for 2 minutes. Add some salt. Add processed cheese grated on a coarse grater and semolina. Cook, stirring, 2 minutes until the cheese is completely dissolved. In plates, sprinkle the finished first course thickly with chopped dill.

Creamy cheese soup with bacon

If you add bacon to cheese soup, it will add zest to the dish, making it unusual, with bright taste and smell.

120 grams of butter;
0.5 kg of potatoes;
250 grams of carrots;
350 grams of onion;
400−500 g cheese;
1 liter of chicken broth;
0.5 liters of low-fat cream;
250 ml dry white wine;
bacon to taste.

Melt butter in a saucepan over low heat;
Add chopped onion;
We send grated carrots there;
Fry vegetables for 5 minutes;
Add potatoes and mix everything thoroughly;
Add salt and spices to taste, add chicken broth and cook for 15-20 minutes;
Cut and fry the bacon, remove the pan from the heat and use a blender to puree the soup;
Return the soup to the stove and add wine and cream, add cheese to the soup, stir, and garnish with bacon when serving.
Cream should be used with a small percentage of fat content, no more than 10%, so that the soup is not too fatty.

Cheese soup with ham and croutons

400 g ham
1 carrot
2 processed cheese
100 g wheat crackers
1 tbsp. spoon of butter
dill greens
ground black pepper
a pinch of ground nutmeg
allspice peas
salt

Peel the carrots, grate them on a fine grater, add salt, then cook in butter for 5-7 minutes. Cut the ham into thin strips, cover with water, cook for 5-7 minutes with peppercorns. Add the prepared carrots to the bacon and add salt. Grate the processed cheese on a coarse grater and 1 minute after the carrots, add to the soup along with chopped dill. Cook, stirring, over moderate heat until the cheese is completely melted. Season to taste with nutmeg and ground black pepper. Place crackers on plates.

Soup with melted cheese and vegetables

Easy to prepare, very nutritious, everyone will like this soup, because the flavor combination of vegetables and cheese is very harmonious.

Recipe Ingredients

processed cheese - 2 pieces (or 180 grams)
zucchini - 1 large fruit
potatoes - 2-3 medium
onion - 1
carrots - 1 medium
broth - 1.5 liters
vegetable oil for frying vegetables
salt, herbs, pepper - to your taste

How to make soup with cream cheese and vegetables

Prepare the vegetables, then place them in a saucepan where the cream cheese soup will be cooked. Cut potatoes and zucchini into small cubes. If the zucchini is young with a beautiful skin, then there is no need to peel it, just wash it well. It is best to chop the onion finely. And grate the carrots coarsely. Pour a little vegetable oil and fry the vegetables for 5-10 minutes. over medium heat. Don't forget to stir.

Add broth (depending on desired thickness). Boil the vegetables until the potatoes are ready, and then add finely chopped cheese. While stirring, heat the first until all the cheese is melted. Add salt and pepper to taste, throw in finely chopped herbs. Processed cheese with any flavor is suitable for soup. Just like any vegetables. You can add sweet peppers, corn, green peas, and cauliflower to it - in general, make a vegetable mix from your favorite vegetables.

Decide for yourself whether to add spices or not - this soup is good for its delicate creamy taste; excessive and rich spices will overwhelm this taste.

"Bavarian cheese soup"

To prepare Bavarian Cheese Soup you will need

4 tbsp. l. butter
1.5 liters of broth from vegetables or any meat
100 g wheat flour
200 g soft cheese
100 g white bread without crust
100 g parsley
nutmeg and salt to taste

Place 2 tbsp in a saucepan. l. butter, melt it. Fry the flour on it a little. Gradually pour in the broth, stir and cook for 5 minutes.

After the time has passed, add chopped cheese and spices. Separately, fry the pieces of bread in oil. Add it and greens when serving.

Flounder cheese soup

1 liter of chicken broth,
400 g boiled flounder fillet,
400 g peeled shrimp,
100 g onion,
50 g carrots,
250 g cheese,
20 g flour,
40 g butter,
cilantro greens,
pepper,
salt.

Bring the broth to a boil, add salt and pepper. Peel the onions and carrots, wash them, grate them on a coarse grater, then put them in the broth. Cook for 5 minutes.

Grate the cheese on a coarse grater. Cut the fish fillet into small pieces. Wash the shrimp, boil in salted water and chop. Place fish and shrimp into the boiling soup, add flour fried in butter and cook for another 3-4 minutes.

Wash the cilantro, dry it, chop it finely and sprinkle over the finished soup.

Cheese soup with champignons

300 g champignons
1 glass of milk
4 potatoes
1 processed cheese
ground nutmeg
salt

Pour chopped potatoes and mushrooms with 3 cups of hot water and cook for 15 minutes. Pour in hot milk, add salt, and bring to a boil. Add grated cheese, then stir until completely dissolved. Season with nutmeg.

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, then 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 half an hour for lunch.

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.

Cheese soup with chicken

Water - 3.5 l
Chicken fillet – 500 g
Bay leaf - 5 g
Garlic - 4 cloves
Allspice – 5 g
Onions - 1 pc.
Carrots – 200 g
Potatoes - 400 g
Olive oil – 50 ml
Rice - 500 g
Processed cheese – 500 g
Dill - 10 g
Salt pepper

Place chicken fillet, bay leaf, crushed garlic and allspice into a saucepan with water. Bring the fillet until half cooked, place on a cutting board, then cut into small cubes.

Peel onions, carrots, potatoes and then cut into pieces. Sauté onions and carrots in olive oil until soft, add to the broth. Then remove the garlic from the broth.

Rinse the rice and add to the broth along with potatoes and melted cheese. Then add chopped chicken fillet, season with salt and pepper. Cook until done.

When serving, sprinkle with chopped dill and drizzle with olive oil.

With rice

One of the recipes of Italian cuisine is cheese soup with rice.

To prepare it, wash 150 g of chicken fillet, remove fat and films, cut into strips.

Pour cold water into a saucepan, add meat, bring to a boil over high heat.
After boiling, reduce the heat and boil the fillet (15 minutes), then remove it from the broth.
Rinse rice (2-3 tbsp) under running cold water, add to the broth, cook for 10 minutes.
During this time, peel 1 potato, 1 carrot, ¼ onion.
Grate the carrots on a coarse grater, cut the potatoes into cubes, finely chop the onion (if desired, fry in vegetable oil until golden brown).
Wash the potatoes, put the vegetables in a saucepan, and after boiling, add salt to the soup. Judge readiness by potatoes.
Add meat, grated or finely chopped processed cheese, and herbs.
Close the lid, simmer on the lowest heat for 2-3 minutes, turn off, let stand for 10 minutes.

Processed cheese soup with broccoli

One of the options for dietary dishes, when the dish contains a maximum of vegetables. At the same time, even children will like the consistency of the puree soup.

Ingredients:

Cream - 200 ml
Processed cheese - 200 g
Champignons – 400 g
Broccoli – 400 g
Onion - 1 pc.
Carrots - 2 pcs.

Preparation:

Place carrot slices and onion into boiling water (about a liter). Disassemble the broccoli and let it cook for ten minutes. Cut the mushrooms in half and also boil along with all the vegetables.

Mix cream with cheese and pour into vegetable soup. Dissolve everything well, turn it off and beat until smooth with a blender.

French cream soup with champignons

Step by step recipe

The classic cheese soup recipe looks like this:

Wash, peel, and cut 0.5 kg of champignons into slices (not very thin).
Peel and chop 1 onion and 1-2 cloves of garlic.
Heat a frying pan, put butter in it, melt, add onion and garlic. After 5 minutes, add champignons to the pan. The oil should cover the mushrooms. Fry for 10 minutes, stirring.
Salt and pepper the contents of the frying pan.
Place a saucepan with a thick bottom on the fire. Melt 2 tbsp in it. l. butter, add 1 tbsp. l. flour, mix. Pour in 1 tbsp in a thin stream. water, stirring to form a thick mass.
Pour 1 liter of milk into the resulting mass. This must be done quickly and carefully, without ceasing to stir the sauce. It shouldn't boil!
Place the champignons in a saucepan, bring to a boil (be careful not to burn), and simmer for 5 minutes.
Cool the soup, blend in a blender, adding 100 g of heavy cream, ground black pepper, and nutmeg.
Boil again, add finely grated processed cheese, leave covered (remove from heat) for 10 minutes.
When serving, decorate with herbs.

Processed cheese soup with smoked sausage

An interesting variation on the classic cheese soup. Thanks to the sausage, the cheese soup has a bright, smoky aroma.

Ingredients:

Potatoes – 4 pcs.
Processed cheese – 4 briquettes.
Onions – 1 pc.
Carrots – 1 pc.
Butter – 60 gr.
Vegetable oil – 15 gr.
Salt and ground black pepper - to taste.
Dill – 15 gr.
Garlic – 3 cloves.
Raw smoked sausage – 180 gr.

Cooking process:

Peel the potatoes, cut into small cubes, boil in unsalted water for about 20 minutes.
Cut the sausage into cubes or circles, fry in oil until lightly browned.
Finely dice the onion and garlic. Grate the carrots.
Add onion to the sausage. Fry until half cooked, add garlic.
Be careful not to burn the garlic. Add carrots and fry for 3-4 minutes until done.
Combine the roast with potato broth.
You can put the processed cheese in the freezer for a few minutes to make it easier to cut later.
Shredded cheese is added to the soup, stirred and simmered for 10 minutes.
It is recommended to salt and pepper the soup to taste.
Garnish the soup with melted cheese and sausage with a couple of sprigs of fresh dill.

Carrot-cheese soup-puree

The calorie content of vegetable soup with cheese is not very high if you cook it without potatoes.

Wash, peel, and cut carrots (2-3 medium ones) into pieces. Peel and chop the onion, maybe not very finely.
Pour cold water into the pan, add vegetables, cook for 15 minutes.
Add salt, spices, 1 tbsp to the vegetable broth. l. semolina (add in slowly, in a thin stream, stirring).
Grate the processed cheese on a fine grater, add to the soup, cook for 5 minutes.
Cool the soup slightly and pass through a blender to achieve a smooth, creamy consistency.

Serve with herbs and boiled egg.

Light cheese soup with mushrooms and broccoli

To prepare this soup, you can use any mushrooms, including frozen or canned. As for cheese, it is better to use the kind that is sold in plastic containers, that is, soft (sandwich) cheese without additives.

Be sure to look at the product composition on the packaging; it must be made from natural cheese and not artificial substitutes. Then it will melt well in the soup and taste great.

Fresh champignons are good, but frozen ones can also be used. The soup itself is very tender and aromatic, the mushrooms smell very tasty. In addition, this soup will not weigh you down too much if you are on a diet. He's almost vegetarian.

To prepare you will need:

5-7 large champignons;
2-3 potato tubers;
1 small carrot;
220 gr. fresh or frozen broccoli;
Packaging 200 gr. processed cheese;
Salt, black pepper, and spices - to taste;
A little vegetable oil and butter;
Fresh herbs - according to your needs.

Preparation:

1. Cut clean champignons into thin slices or pieces. Please note that they will shrink in size when frying.

Melt a piece of butter in a frying pan and add the mushrooms to fry. Fry until all the mushroom juices have evaporated and the champignons begin to brown.

2. Pour water into a saucepan, place it on the stove and bring to a boil. At this time, prepare the vegetables. Peel the potatoes and cut into small cubes the way you like to see them in the soup. Wash the broccoli and separate it into smaller florets. Large ones can be cut lengthwise with a knife.

3. Grate the peeled carrots on a coarse or fine grater. You can cut it into very thin strips with a knife. Place in a frying pan heated with oil and fry lightly until the carrots soften a little.

4. Transfer all the vegetables to boiling water, add salt and season the future soup with spices. First potatoes and broccoli.

After they have simmered for 10 minutes, add the carrots and mushrooms.

5. Boil the soup until the vegetables are ready. Now you can add melted cheese.

Place the soft cheese out of the package with a spoon, and first chop the hard cheese with a knife.

Once the cheese has dissolved, the soup can be poured into bowls and served. Fresh herbs go great with this lunch.

With cauliflower and mushrooms

It is very convenient to prepare soups in a slow cooker. Dietary mushroom soup with cauliflower will be ready in 40-50 minutes.

Sort the cauliflower, divide it into florets, trim off the darkened areas.
Peel the potatoes and cut into slices.
Wash the carrots, peel them and cut them into cubes. Wash, peel, and cut mushrooms (champignons) into large slices (quarters).
Pour water into the multicooker bowl and place the prepared vegetables in it.
Cook on the desired program until fully cooked (vegetables should be softened).
Bring the soup in a blender until smooth, add grated processed cheese, simmer for another 10 minutes.

Serve the soup with herbs and croutons.

Processed cheese soup with salmon

Incredibly tender, at the same time unpretentious and exquisite soup. For every day and for lunch guests - suitable for everything!

Ingredients:

Salmon (fillet) – 200 g
Rice - 50 g
Processed cheese - 200 g
Carrots - 1 pc.
Onion - 1 pc.
Herbs, spices - to taste

Preparation:

Let the rice cook in a separate pan. Fry (onions, carrots) in a frying pan.

Dissolve the cheese in boiling water, then add the toast and rice. Next, add the salmon fillet, which has previously been cut into 2-centimeter cubes.

Cook for no more than five minutes, turn off and sprinkle with herbs and spices.