Cheese soup in a step-by-step recipe from processed cheese and hard cheese. Recipes cheese soup with vegetables, chicken, rice, cream

Cheese soup in a step-by-step recipe from processed cheese and hard cheese. Recipes cheese soup with vegetables, chicken, rice, cream

A light and tasty cheese soup, a step-by-step recipe for which is easy to master, will make the menu varied. There are several variations of this dish. It is pleasant not only for adults, but also for small children, and therefore it is suitable for the whole family.

Cheese Soup - General Cooking Principles

Soup can be cooked in water, mushroom broth or meat broth, which is left from cooking meat for salad, snacks or cooking stuffing for pies.

Mandatory component of the dish - cheese. In the budget options used processed cheese. It is important to take into account two nuances.

• Be sure to taste it, if not bought before. Different manufacturers introduce different flavors into the product. If they don't like it, the dish will be ruined.

• Not all types of cheese melt in boiling water. Soft varieties melt exactly.

The composition of cheese soups, step-by-step recipes are listed below, uses potatoes, white rice, fresh carrots, onions and onions. You can use any spices and herbs.

Cheese Soup with Mushrooms and Potatoes

A hearty, step-by-step cheese recipe made from simple ingredients is a real boon for beginners. Mushrooms add spice to the dish. If there is no real forest, take store mushrooms.


• four processed cheese;

• a pound of fresh mushrooms;

• three medium potatoes;

• large onion;

• three cloves of garlic;

• a teaspoon of flour;

• vegetable oil for the pan;

• a mixture of peppers and Italian herbs to taste;

• pinch of thyme and paprika;

• salt;

• two liters of water.

Cooking Method:

Put the water on a medium heat, wait for boiling.

Cut potatoes into small cubes.

Send it to boiling water, cover and boil.

Wash mushrooms, chop finely.

Cut the onion.

Chop the garlic as small as possible with a knife.

Heat the oil in a pan.

Send onions and garlic to the pan, stew until transparent. Make sure that the vegetables are not roasted, it will spoil the taste and color. Put the mushrooms in the pan, stir, fry over low heat. When the mushroom juice is evaporated, and the mushrooms become cream, the grill is ready.

Add flour to it, immediately mixed with mushrooms and onions, and turn off the heat.

In a saucepan with cooked potatoes, put the cheese.

Vigorously interfering, dissolve it.

Send mushroom zazharku to the pan, be sure to mix.

Season the dish with herbs, paprika, thyme, pepper and salt.

Bring the soup to a simmer and turn it off immediately.

Let the dish stand for about ten minutes so that the aroma of seasoning opens, and the soup thickens a little.

Cheese soup with champignons, vegetables and rice

Thick, rich soup made according to this recipe is a real delicacy. Only half an hour is needed to serve a nutritious, beautiful dish to the table. Neither adults nor children will refuse such a dinner.


• two processed cheese;

• three potatoes;

• two tablespoons of rice;

• two small carrots;

• small onion;

• three hundred grams of champignons;

• three liters of broth or water;

• Bay leaf;

• peppercorns to taste (7-10 pieces);

• cooking oil for frying;

• salt;

• fresh dill to taste.

Cooking Method:

Put water on medium heat.

Immediately throw crushed peppercorns into it.

While the water boils, chop the potatoes.

Throw the potatoes in boiling water.

Slice the mushrooms and onions.

Heat the oil in a pan.

Fry the onions for one or two minutes.

Add mushroom slices, stir and simmer under the lid until the moisture evaporates.

Grate the carrot on a fine grater or cut into beautiful straws.

Fry carrots separately. She is ready when she changed color.

When the potatoes are almost cooked, put the carrots in the pan, followed by the mushroom zazharku.

After boiling, put the rice, cover and cook for ten minutes at a slow boil.

Cut the dill.

Dip the pieces of cheese in the boiling soup, stir it to dissolve faster.

Boil the soup for about five minutes, remembering to stir.

Salt to taste, lay the dill and bay leaf.

Remove from the heat, let the dish stand for about fifteen minutes.

Chicken Breast Cheese Soup

The combination of chicken and cheese in this step-by-step recipe for cheese soup is so good that you want to cook it all the time. Be sure to cook and try.


• three processed cheese;

• medium carrot;

• half a large chicken breast (about three hundred grams);

• large onion;

• one and a half liters of water;

• Bay leaf;

• five black peppercorns;

• salt;

• vegetable oil for frying.

Cooking Method:

Pour the chicken breast with water and send to the fire.

After boiling reduce heat to a minimum, cook meat for about fifteen minutes.

Meanwhile, slice the potatoes.

Cut the peeled sweet carrots lengthwise, cut into slices or strips.

Chop the onion.

Heat the oil in a frying pan, fry onions and carrots.

Take the chicken out of the broth, strain it, and return to the pan.

When the broth boils, lay the potatoes.

Five minutes later add the onion-carrot zazharku. Cook the soup for about ten minutes.

Cheese, finely chop or grate.

Put the cheese crumb in the pan, stir until the cheese pieces disappear.

Season the soup with salt, crushed pepper, put bay leaf.

Slice the chicken meat into pieces or narvite hands on the fiber, put in the soup.

Serve at the table.

Cream Cheese Soup

The highlight of this step-by-step recipe for cheese soup is in the combination of two types of cheese. Thanks to the cream, the taste of the dish is soft and mild. Be sure to make him crunchy croutons - get a real culinary masterpiece.


• one processed cheese;

• fifty grams of semi-hard cheese;

• two potatoes;

• small carrots;

• medium bulb;

• one third cup of cream;

• salt;

• vegetable oil;

• one and a half liters of water.

Cooking Method:

Boil the water, salt it immediately.

Slice the potatoes and send them to the pan.

Fry the onions and carrots to a nice golden color.

Grate semi-hard and melted cheese.

Lay the carrot roast and cook the soup for about ten minutes.

During this time, cook white bread croutons. Send the cheese base to the pan, stir until the cheese melts.

Pour in the cream, wait for boiling and turn off.

When serving, place croutons in a bowl.

Cheese cream soup with potatoes

The proposed step-by-step recipe for cheese soup is a dietary one, since the vegetables do not fry. He will help out if you want to create a romantic atmosphere at dinner or to feed a fastidious kid. Cooking cream soup is very simple and quick, but you will need a blender to get the perfect cream base. Use fresh chicken or meat broth as a base.


• fifty grams of cheese Eden or Gouda;

• large onion;

• liter of chicken or meat broth;

• five medium potatoes;

• half a cup of drinking cream;

• salt and pepper to taste.

Cooking Method:

Put the peeled potatoes and onions in the pan, without cutting them.

Pour the vegetables in a hot broth.

If the soup is unsalted, add salt and pepper.

Boil after boiling over medium heat until cooked vegetables.

Take out the potatoes and onions, put in a blender.

Pour the soup soup ladle into the bowl and puree the vegetables.

Bring and in a pan, bring to a boil.

Grate the cheese.

Pour the cream in the soup, stir, let it boil.

Pour into plates, garnish with a parsley leaf or a sprig of dill.

Cheese Soup with Cauliflower

Cheese goes well with cauliflower, so the cheese soup made according to this step-by-step recipe will turn out amazingly tasty. Spring onions and butter enhance the spicy touch.


• one and a half liters of ready broth or water;

• processed cheese;

• two hundred grams of cauliflower;

• large potato;

• medium carrot;

• small onion;

• two tablespoons of butter;

• tablespoon of vegetable oil;

• seasonal fresh greens;

• sour cream for serving.

Cooking Method:

Put on the fire broth or water, immediately salt to taste.

Cabbage disassemble into inflorescences.

Carrot rub and combine with vegetable oil, mix. Cut the potatoes into cubes.

In a pan, dissolve the butter, fry the onions and carrots. Butter quickly begins to burn, so act quickly.

Put potatoes and cauliflower in boiled broth, cook until soft vegetables.

Rub the cheese and dissolve in the soup.

Add carrot fry, let the soup boil.

Cut greens: dill, green onions, basil, parsley.

Refill all fresh herbs, let stand under the lid.

Serve with sour cream soup.

Cheese Soup - Tricks and Tips

To make the dish more delicate, at the end of cooking, you can add 1/2 cup of drinking cream to any cheese soup from the step-by-step recipes listed above.

Cheese soup can be given smoked flavor. To do this, 2-3 slices of bacon need to fry. On the melted fat, sauté the onion, carrot or mushroom and send to the pan.

Flour added to the grill will make the soup more thick. To avoid lumps, it is better to pour flour on vegetables or mushrooms and mix immediately.

If the cheese is thick, do not throw it in the pan. Pour the broth into a separate container, put the cheese pieces and stir vigorously for 4-5 minutes. Get a thick mass, which you need to pour into the main pan.

In winter, cheese soups, step-by-step recipes are listed above, it is good to cook in meat broth. They are nutritious, well saturated. In summer, the dish will be very tasty on plain water or mushroom broth.

Cheese soups are very good with croutons or pieces of fresh baguette dried in a dry frying pan.

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