Recipes for soups with cheese and seafood. Cheese cream soup with seafood

Prepared by: Julia Vetrina

04/13/2016 Cooking time: 40 min

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Cheese plus shrimp equals the perfect and most delicate combination of products! It cannot but be tasty a priori. I personally love these soups. I would eat them every day for lunch and dinner.

What do you need to know in advance?

You can add additional ingredients such as carrots, celery and red bell peppers to any seafood cheese soup recipe. The classic combination is shrimp and crab, but you can use other seafood instead.

Also, if you want your soup to be thicker, simply add a little flour to it. If you are gluten free, you can replace it with cornstarch. If you want more nutrition, use more cheese than called for in the recipe. But don't overdo it. Otherwise, your dish will turn into a weird stew and won't taste like soup at all.

Some recipes call for fish stock. If you don't have it, you can add water and more other liquid ingredients. In addition, if you use canned seafood in its own juice in the recipe, the liquid from them can completely replace the broth.

Cheese cream soup with shrimp

Today we will prepare a thick creamy cheese sauce with shrimp. I just don’t want to call this dish a delicious cream soup, because it turns out delicious! In my culinary notes, this page is the most shabby, because... I cook it with pleasure and very often!

Ingredients

Butter 50 g
Vegetable oil to taste
Potatoes 5-6 pcs
Onion 1 piece
Fresh shrimp250-350 g
Processed cheese 200 g
Milk1-1.5 l
Cream1 to taste
Ground black pepper to taste
Ground red pepper to taste
Salt to taste

To prepare this soup, it is best to use a thick-bottomed pan. Melt a piece of butter and dip the onion, cut into half rings, into it. Fry for 5 minutes.
During this time, cut the potatoes into small cubes. It must be rinsed several times in cold water to remove excess starch. Mix the potatoes with onions and simmer for another 2-3 minutes.
Pour milk into the pan, bring to a boil and add melted cheese, cut into small pieces. Stir until the cheese dissolves. Cook the soup over medium heat for 15 minutes.
Our shrimp are already boiled. If using fresh or frozen, boil them in a separate pan. Just do not overcook, otherwise the shrimp will become tough; five minutes after boiling will be enough.
Transfer the contents of the pan into a blender bowl. If you have a submersible model, then this is even more convenient. Add salt, red and black ground pepper. Beat until smooth. If the soup turns out thick, dilute it with milk or cream and whisk again. Mix whole peeled shrimp into the thick mixture and leave a few pieces for decoration. If you only have enough soup for one serving, you can put it on a plate, and if you have extra, you need to bring the puree soup to a boil so that it doesn’t turn sour quickly.
Read also: Cream of mushroom soup made from champignons - a French culinary classic
The soup is ready to serve. You can enjoy it!

Option with corn and seafood

The creamy consistency and taste of melted cheese make this dish very tender and warming. For this seafood cheese soup recipe you will need:

500 grams of crabs or fresh squid canned in their own juice, without liquid;
500 grams of fresh shrimp or 2 cans of canned shrimp without oil or sauce, without liquid;
500 ml cream;
4 glasses of whole milk;
half a cup of flour (3/4 for a thicker consistency);
2 liters of fish broth or seafood liquid with water;
1 kg potatoes, cut into cubes;
1 large yellow onion, finely chopped;
corn kernels cut from 6 cobs, or 2 cans of canned corn;
400 grams of diced tomatoes;
half a glass of unsalted butter;
480 grams of processed cheese.

How to cook soup with shrimp and melted cheese? First, heat the butter in a large saucepan over low heat. Add onion and cook until soft, 7 to 10 minutes. Add fish stock (or substitutes), cream, potatoes, corn and tomatoes. Bring to a boil. Reduce heat, cover and simmer for 15–20 minutes until potatoes are tender.

In a separate bowl, mix flour and milk. Add to soup. Bring to a boil again, stirring until thickened. Reduce heat. Add shrimp, crab meat or squid and cream cheese. Stir and cook for a few more minutes until the seafood is cooked and the cheese is melted and incorporated into the broth.

Norwegian seafood cheese soup recipe

We ate this soup in one of the Scandinavian countries, although there it was with cream, but the version with cheese seemed more interesting.

Number of servings -5.
Cooking time – 50-60 minutes.

To prepare seafood cheese soup, we will need the following products:

Salmon - a piece of about 200 g (can be replaced with other sea fish, the recipe will not be affected).
Processed cheese – 1 pc. Choose cheese without unnecessary flavors; simple cream cheese “Druzhba” is quite suitable.
Parsley or celery - one teaspoon of finely grated root.
Potatoes – 3 tubers.
Onion – 1 onion.
Carrots – 1 root.
Seafood cocktail – half a kilo.
Vegetable oil – half a glass.
Sweet bell pepper, preferably red – half.
Seasonings, pepper, salt - to taste.
Lemon, olives - optional.
Parsley - several sprigs.

We decided to cook cheese soup with seafood using salmon broth, because it contains Omega-3 and -6, which prolong youth and tonic the body. Salmon also contains substances that normalize the level of stress hormones, which means that the fish relaxes, prevents depression and despondency. But if you replace it with pink salmon, white fish or chum salmon, the taste of the soup will not be affected.

Let's start cooking the soup

Place the washed piece of fish in a three-liter pan with cold water and cook over low heat for 10-15 minutes.
Immediately after boiling, add grated celery or parsley to add interesting aromatic notes to the broth.
We take out the fish so that it does not boil.
We strain the broth to get rid of the scale that is sure to form, and the “garnish” of parsley.
We heat up the clean broth and put in it small pieces of processed cheese (which our recipe requires), grated or broken - this is not important.
When the cheese is boiled, add the potatoes cut into cubes.
Chop onions and carrots.
Pour oil into a hot frying pan and sauté carrots and onions.
When the potatoes have simmered for about 10 minutes, add the sautéed vegetables.
We rinse all the seafood that we managed to collect, dry it with a paper towel and

Place in a frying pan with hot oil. Most likely, the seafood will get wet, especially if it was frozen; drain off the excess liquid. If necessary, add oil. You can fry everything until almost done, chopping a little more onion.
Cut the bell pepper into small pieces and add to the soup. The taste, smell and appearance of the soup will become more refined from this ingredient.
The potatoes are almost ready. We send seafood and diced salmon to it.
Add salt and pepper to taste.
Pour in the chopped herbs and let simmer for a couple of minutes.

You can put olives, a slice of lemon, or tiger shrimp on the plate, but even without all this, the soup is very tasty and healthy.

Our seafood cheese soup is ready. Eat and be healthy!

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French version with shrimp

This seafood cheesy soup is made with squid and shrimp, but you can substitute other seafood or add extra (like lobster, scallops or mussels). The soup is very easy to prepare and prepare and will be ready in 15 minutes. Serve with freshly baked or crusty bread. If it's a lunch or dinner party, add a salad. To prepare it, you will need the following.

3 l. Art. unsalted butter;
2 l. Art. green onions (chopped);
2 l. Art. stalk celery (coarsely chopped);
3 l. Art. all-purpose flour;
2 1/2 cups milk;
1/2 l. h. ground black pepper;
1 l. Art. tomato paste;
a glass of heavy heavy cream;
240 grams of squid fillet;
240 grams cooked shrimp (or other seafood);
2 l. Art. sherry;
3 processed cheeses.

Cooking a French dish with processed cheese

It is best to use special processed cheese for this recipe, but soup made from Druzhba cheese will also turn out delicious. To prepare it, follow these steps.

Melt butter or large saucepan over low heat. Add chopped green onions and celery. Fry, stirring, until done. Mix flour with butter and vegetables, continue cooking until well mixed. Then fry for another two minutes.

Heat the milk in another saucepan over low heat. Slowly pour the heated milk into the vegetables and continue to fry, stirring constantly. Add freshly ground black pepper, tomato paste and heavy cream.

If desired, puree the soup in a blender or food processor at this point and then return it to the pan. Add grated processed cheese, squid, shrimp and sherry. Bring to a boil again. Serve seafood cheese soup hot.

How to cook Cheese Soup with Seafood

Pour boiling water over frozen shrimp and let them steep for 4 minutes. Then drain them in a colander. Remove the tails, leaving a couple of whole ones for dyeing. Chop the remaining shrimp.

Wash and peel the carrots, onions and potatoes. Cut these vegetables into cubes, except carrots, grate them. Boil 2 liters of water, add salt, add bay leaf and potatoes. Cook for 15 minutes over low heat.

In a frying pan, sauté the onion in oil until transparent. Add carrots to it, cook for another 10 minutes.

Break the cheese into pieces and place it in a saucepan. Pour in half a glass of boiling water, cook until completely dissolved, stirring with a spoon. Add this mass to two liters of boiling water along with sautéed vegetables.

Now add shrimp, chopped garlic and chopped herbs. As soon as the soup boils, turn it off. Let it brew for 15 minutes. Then serve garnished with shrimp tails.

Useful tips

Sherry is a wine that is enriched with unique natural aromas. Dry sherry is a good choice for this seafood cheese soup recipe. After opening the bottle, the drink should be stored in the refrigerator.

If you want to puree hot soup, do not fill the blender more than half full. If it is overfilled, it may cause the device to overheat and shut down at any time. To avoid this, puree the hot soup in small portions and hold the blender lid with a towel rather than with your bare hands.

Creamy seafood soup

This is one of the best options for making a delicious thick seafood chowder with real cream, cheese, shrimp, scallops and crab. This recipe does not require any potatoes or toppings. The soup turns out thick and rich. For it you will need:

240 grams of unsalted butter;
1/4 cup chopped onion;
2 l. h. chopped garlic;
1/4 cup chopped celery;
2/3 cup all-purpose flour;
4 1/2 cups milk (2%);
2 1/2 cups processed cheese;
2 cups seafood (any);
500 grams of large shrimp;
1/4 glass of white wine;
one and a half liters Art. parsley;
2 l. including paprika;
1 l. Art. Sahara.