There are several versions regarding the appearance of the first cheese soup recipe. According to one of them, a French cook invented it, dropping a piece of cheese in the broth by chance. Another ascribes authorship to students who have figured out how to improve the taste of soup boiled in water without spending a lot of money. Whoever the cook, the first cooked cheese soup with melted cheese, he obviously succeeded in the experiment. Today this first dish is cooked on 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 chefs come up with their own options.
Cooking Features
Soup with melted cheese has a delicate creamy taste, it turns out nourishing, fragrant, just cooked. If desired, you can find more than economical options for its preparation. Knowing a few moments will allow you to cook a cheese soup, without spending a lot of effort, to make it especially tasty.
- Not all varieties of cheese melt equally well. If you were able to find cheese on the counter of the store, specially created for adding to the soup, take it. Suit and ordinary processed cheese, which does not contain a large amount of vegetable fat and other questionable additives. The more natural the product, the better it melts and the tastier the soup is with it.
- In order for the cheese to dissolve faster in the soup, it must first be ground, cut to pieces or rubbed. It will be easier to grind the grated cheese if it is slightly frozen beforehand.
- The more cheese you put in the soup, the thicker and more satisfying it will be.
- Milk and cream will help emphasize and enhance the creamy taste of the soup.
- Onions and carrots are often fried before being put into a cheese soup. If for this purpose you use not vegetable, but butter, the dish will turn out more tasty. For cooking diet soup roasting vegetables is better to refuse.
- When cooking cheese-puree soup, before grinding the ingredients with a blender, care must be taken to ensure that there are no large pieces or bones in it.
- Fresh greens are best added directly to the plate. If you put it in the pan, boil the soup after that for a few minutes so that it will not soured.
- If the cheese soup is infused for 20-30 minutes, it will acquire a richer taste and aroma.
Cooking cheese soup allows culinary creativity. You can create a recipe at your discretion, using general principles and basic recipes.
Student soup with melted cheese and noodles
Composition:
- 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.
Method of preparation:
- Peel the potatoes, cut into small pieces.
- Scrape carrots. Wash, coarsely rub.
- Remove onions from the onion, cut vegetables into thin half rings.
- Chop a garlic clove with a knife.
- Cut the cheese into small pieces of arbitrary shape.
- Put onions, carrots and garlic in a frying pan, oiled. Fry them until golden brown.
- Boil the water, put the potatoes in it.
- After 10 minutes, add the vegetable frying, after another 5 minutes - the vermicelli.
- Cook for 2-3 minutes and throw the pieces of cheese into the pan. Salt and season to taste. Boil, stirring, until the cheese is dissolved.
Give the soup a little brew under the lid and pour into plates. This is the most economical and simple recipe for a melted cheese first course. The usual noodle soup cheese gives a unique taste, refining it.
Cheese Soup with Ham
Composition:
- 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.
Method of preparation:
- Wash and clean the potatoes. Cut into cubes of medium size.
- Finely chop the peeled onions.
- Cut the sausage or ham into small cubes.
- Boil water, put vegetables and sausages in it. Cook until soft potatoes.
- Remove some potatoes from the pan (about a spoon), add flour and milk to it, mash, return to the pan. Cook, stirring for 2-3 minutes.
- Finely chop or grate the cheese, dip into the pan. Boil the soup until the cheese is completely dissolved.
Soup cooked according to this recipe has a thick texture. Thanks to the addition of sausage it turns out satisfying. Such a dish will not cost much; a person who does not have culinary experience will be able to make it.
Soup with melted cheese and frozen vegetables
Composition:
- processed cheese - 0, 4 kg;
- water - 2, 5 l;
- milk - 0, 5 l;
- butter - 40 g;
- frozen vegetable mix - 0, 5 kg;
- onions - 100 g;
- potatoes - 0, 3 kg;
- bouillon cubes - 5 pcs .;
- stem celery (optional) - 100 g.
Method of preparation:
- Peel the potatoes, cut into small cubes.
- Wash celery, chop finely.
- Peel and cut onions into small cubes.
- In the boiling water, lower the bouillon cubes.
- When they dissolve, put onion, potatoes and celery in the broth. Boil them for 10 minutes.
- Add the vegetable mixture without defrosting. Continue cooking for another 10 minutes.
- Cut the cheese into small pieces, dip it in the soup.
- Boil it, stirring it until the cheese has melted completely.
- Pour in milk, bring to a boil.
- Put the butter, stir. Remove pan from heat. Insist the soup under the lid for 20 minutes.
Soup made according to this recipe has a rich aroma and a pronounced creamy taste. It is hearty, healthy and not too high in calories.
Cream cheese soup with mushrooms
Composition:
- 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 .;
- bitter peppers (optional) - 5 g;
- vegetable oil - how much will leave;
- salt - to taste.
Method of preparation:
- Place the melted cheese in the freezer so that after it is easier to grind on the grater.
- Clean the carrots, rub.
- Remove peel from onion. Cut the vegetable into small pieces.
- Finely chop the garlic and parsley with a knife.
- Wash and dry the mushrooms. Cut them into thin plates.
- Heat oil in a pan, put onions and carrots in it, fry until golden brown.
- Add the mushrooms. Fry until the liquid evolved from the pan evaporates.
- Boil the water.
- Peel the potatoes. Cut into small cubes, dip it in a pot of boiling water.
- Cook for 15 minutes, add mushrooms with onions and carrots, spices, hot pepper. Continue cooking for 5 minutes.
- Rub the cheese, put in the soup. Wait until the cheese has melted.
- Add garlic and greens. Salt to taste. Cook the soup for 2-3 minutes after it boils again.
This variant of cheese soup will especially appeal to those who love mushrooms. It turns out gentle and fragrant. Before the introduction of greens in the soup, you can turn it into a puree using a blender, then the dish will have a pleasant creamy consistency.
French turkey cheese soup
Composition:
- turkey fillet - 0, 6 kg;
- processed cheese - 0, 2 kg;
- potatoes - 0.5 kg;
- onions - 0, 2 kg;
- carrots - 0, 2 kg;
- butter - 50 g;
- water - 3 l;
- salt, spices, fresh herbs - to taste.
Method of preparation:
- Wash turkey fillets. Fill with water. Bring to a boil. Reduce heat, remove foam. Pickle. Boil 25 minutes.
- Remove the meat from the pan, leave to cool.
- Peel the potatoes. Cut it into small cubes, send it to the pan.
- Peel and rub carrots.
- Onion, peeled, cut into half rings.
- Fry onions with carrots in butter. Put the vegetable roast in the soup 15 minutes after adding potatoes to it.
- Cut the turkey meat into small pieces, put it in the soup. Boil another 5 minutes.
- Add chopped into small pieces or grated cheese. Wait until it melts. Let the soup stand under the lid for 20 minutes.
Spill the soup in plates, sprinkle it with finely chopped greens. Cheese soup made from chicken breast is made according to the same principle.
Cheese Soup with Fish
Composition:
- fillet of red fish - 0, 3 kg;
- processed cheese - 100 g;
- potatoes - 0, 4 kg;
- onions - 150 g;
- carrots - 150 g;
- water - 1, 5 l;
- cream - 0, 2 l;
- salt, pepper - to taste.
Method of preparation:
- Peel and cut the potatoes into small cubes.
- Finely chop the onion, grate the carrot.
- Wash the fish fillets, blot with a napkin, divide with a knife into small pieces.
- Cut the processed cheese into several pieces.
- Boil water, add salt, put potatoes.
- Add fish in 5 minutes.
- 10 minutes after adding the fish, put the remaining vegetables in the soup.
- Cook another 10 minutes, add the cheese.
- After the cheese has completely melted, pour the cream into the soup. Cook 2-3 minutes after boiling.
Before serving in the soup, it doesn’t hurt to add a little chopped dill. Instead of red fish, you can use cod, pollock.
Cheese soup with melted cheese, for whatever recipe it may be cooked, has a delicate creamy taste and a pleasant color. It can be cooked in water or meat broth. The addition of various vegetables, mushrooms, fish and meat products allows you to significantly change the taste of the dish, to make it more satisfying.
