How to make cheese soup from processed cheese: 8 recipes

Home Puree soups

Puree soup with melted cheese has become available to gourmets thanks to French cuisine. Once upon a time, a local cook accidentally added a piece of cheese to hot soup. Since then, the era of cheese soups began.

The puree state gives the dish tenderness. This is also a very rational solution for those who do not want to chew food for a long time. The soup will appeal to young children and older people.

A special feature of this first course is the compatibility of the main ingredients with many others. Cheese can brighten up many mistakes during cooking.

The main thing when creating this culinary masterpiece is not to restrain your imagination. You can put mushrooms, chicken, sausage, vegetables, as well as cream, milk or herbs.

How to make creamy soup with melted cheese - 15 varieties

1. Soup - puree with melted cheese and chicken
2. Soup - puree with melted cheese and pumpkin
3. Soup - puree with melted cheese in a slow cooker
4. Soup - puree with melted cheese and smoked chicken
5. Soup - puree with melted and hard cheese
6. Soup - puree with melted cheese and cauliflower
7. Soup - puree with melted cheese and mushrooms
8. Soup - puree with melted cheese and broccoli
9. Soup - puree with melted cheese, chicken and cream
10. Soup - puree with melted cheese and shrimp
11. Soup - puree with melted cheese - an economical option
12. Soup - puree with melted cheese and seafood
13. Soup - puree with melted cheese, minced meat and mushrooms
14. Soup - puree with melted cheese and meatballs
15. Soup - puree with melted cheese and zucchini

Cream soup from processed cheese

Cream soups that are homogeneous in composition are more popular today than ever before. They are prepared from a wide variety of ingredients. In our soup recipe we will use processed cheese, vegetables and, of course, cream - it will be great.

Required Ingredients

The list of required products is quite simple:

• Processed cheese – 1 package (100 grams);
• Cream (30–33%) – 120 milliliters;
• Potatoes – 2 medium-sized tubers;
• Carrots (small) – 1 piece;
• Onion – 1 onion;
• Butter – 40 grams;
• Cheese (hard) – 50 grams;
• Sunflower oil – 40 grams;
• Water – 1 glass;
• Fresh dill - optional;
• Salt and pepper - at your discretion.

The given amount of ingredients is for 2 servings. If you want to cook for more people, increase the amount of each product proportionally.

Cream soup with processed cheese: recipe with photo

Cooking process

The most convenient way to prepare our cream soup is in a saucepan:

1. First, chop the carrots and onions. Cut the carrots into cubes, and the onion into half rings. Pour sunflower oil into a saucepan, heat it slightly and lay out the chopped vegetables.
2. Fry them for 5 minutes, and at the same time cut the potatoes into small cubes.
3. After five minutes, add the potatoes to the onions and carrots, add water (it should completely cover the potatoes) and leave to cook for 20 minutes.
4. At the end of this time, pour the cream into the saucepan and add butter.
5. After adding the cream, cook for another 10 minutes.
6. At the end, add processed cheese, which we first cut into plates. Then turn off the heat and pour the contents of the saucepan into the blender bowl.
7. Grind our soup thoroughly using a blender until a homogeneous mass is formed.
8. Before serving, decorate the cream cheese soup with chopped herbs and grated hard cheese.

The number of fans of cheese soup prepared according to a recipe with processed cheese is constantly growing. We are sure that, having tried to cook it yourself at least once, you will become a lover of this undoubtedly tasty, nutritious and satisfying dish. You can always choose cream cheese soup recipes for yourself and even make your own changes to them. The main thing is that they always turn out tasty and aromatic, and they are prepared very simply and quickly!

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Soup - puree with melted cheese and chicken

The perfect combination of products. Chicken is as tender and easy to digest as cheese.

Ingredients:

• Chicken fillet – 0.5 kg
• Processed cheese – 3 pcs.
• Small vermicelli - 0.5 cups
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Butter - 2 tbsp
• Carrots - 1 pc.
• Greenery

Preparation:

Cut the meat into cubes, add water and put the pan on the fire.

Fry vegetables in butter.

When the meat is almost cooked, throw in the potatoes, also cut into cubes.

Then pour in the roast and vermicelli. Finally, chop the processed cheese and pour into the pan.

Take a blender and puree the soup.

You can serve the soup with homemade croutons or croutons.

Classic creamy soup recipe

The basic version of the dish is prepared from a minimal set of ingredients. The main thing is that you have an immersion blender or food processor in your kitchen. Modern kitchen appliances will help turn ordinary soup into the most delicate culinary creation.

Compound:

• potatoes – 400 g;
• vegetable or meat broth - 1 l;
• onions – 3 pcs.;
• cream cheese – 500 g;
• carrot – 1 pc.;
• salt - a pinch;
• bay leaf – 1 pc.;
• ground pepper (black) – ½ tsp;
• vegetable oil – 1 tbsp. l.

Stages of work:

1. We prepare the peeled vegetables: chop the potatoes into cubes, grate the carrots, and chop the onion with a knife.
2. We put the broth on the fire. When it boils, throw the potatoes into it.
3. We fry carrots and onions by slightly stewing the vegetables in a small amount of vegetable oil. Pour it into a saucepan and mix the composition.
4. Add cream cheese and mix ingredients well.
5. After 2 minutes, add bay leaf and spices.
6. After another 5 minutes of cooking over low heat, remove the bay leaves from the soup and grind the dish in a blender until smooth.

The treat is served hot, garnished with fresh herbs or crispy croutons.

Important! Add cheese to the soup only when the potatoes are almost completely cooked.

Soup - puree with melted cheese and pumpkin

The advantage of this dish is that it is not only tasty, but also has an attractive bright color. This is important when you need to feed your baby.

Ingredients:

• Processed cheese - 2 pcs
• Pumpkin – 200 g
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Butter - 30 g

Preparation:

Cut potatoes and pumpkin into large cubes. Place the potatoes in a saucepan, and the pumpkin in a frying pan with butter.

The pumpkin should be simmered a little by adding a little water and closing the lid. When it becomes soft, you need to remove the pan from the heat.

Finely chop the onion and add to the potatoes. A little later, add chopped cheese and pumpkin. Cook for 5 minutes, then beat the mixture with a blender.

Soup - puree with melted cheese in a slow cooker

Soup with a French accent can also be prepared in a slow cooker. It turns out just as satisfying and tender.

Ingredients:

• Potatoes - 3 pcs.
• Processed cheese - 2 pcs
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 cloves
• Vegetable oil - 2 tbsp
• Greenery
• Spices

Preparation:

Pour vegetable oil into the bottom of the multicooker. Add chopped onions, carrots and garlic. Fry on the “Fry” mode.

Add diced potatoes. Season and set “Soup” for 40 minutes.

Cut the processed cheese into pieces and pour into the dish when there are 10 minutes left until the end of the program.

When the timer notifies the end of cooking, pour the mixture into another container and beat with a blender. Then pour it into the multicooker bowl again and set the “Soup” mode for another 10 minutes.

Cheese soup with smoked meats, bacon, smoked sausage

Very simple, tasty and quick creamy cheese soup with smoked meats. You can put in it a piece of hunting sausage, or bacon, smoked sausage or a piece of smoked breast or chicken, or all at once. The result will be simply delicious!

• 4-5 pcs. hunting sausages (you can add smoked sausage, bacon);
• 200 gr. creamy cheese;
• 3-4 potatoes;
• 1 carrot;
• 1 onion;
• 3 cloves of garlic;
• salt pepper;
• raises oil for frying.

Roughly chop the carrots, onions and garlic. Only the carrots need to be a little larger than other vegetables. Cut the hunting sausages into rings.

Fry the garlic in a frying pan with vegetable oil for literally 1 minute. Add the onion to it and fry for another 2 minutes. Add the carrots and fry for a couple more minutes.

Next we send the hunting sausages and fry them for 5 minutes.

Just don’t dry or fry them, but just let them puff up well so that they become juicy. If you add bacon and brisket, do the same.

Cut the potatoes into medium cubes, place them in a frying pan and fry for 5 minutes.

Then we put everything into a saucepan and fill it with boiling chicken or vegetable broth. If you don’t have any of this, you can simply add hot boiled water, but it still tastes better with broth.

When the potatoes are ready, add cream cheese.

Salt, pepper and add your favorite seasonings.

If desired, use dry or fresh herbs.

The finished soup should be given time to brew, preferably about 30 minutes. And then you can pour it into plates.

This is a very simple, but hearty and delicious cheese soup. I highly recommend that you prepare it.

Soup - puree with melted cheese and smoked chicken

The aroma of smoked chicken will make the soup more expressive and satisfying.

Ingredients:

• Potatoes - 2 pcs.
• Smoked chicken – 300 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Processed cheese - 200 g
• Vegetable oil - 2 tbsp
• Spices

Preparation:

Chop the potatoes and place in a saucepan.

Fry the vegetables. After 15 minutes, add onions and carrots to the potatoes.

After another 5 minutes, pour the melted cheese into the container.

Puree the ingredients and bring the soup to a boil.

Cut the chicken as desired and add a portion to each plate.

Creamy cheese soup with mushrooms and champignons

Do you like mushroom soup? Still would! The divine aroma alone can make you go crazy. And if you add cheese to this soup, you get something fantastic.

You can take any mushrooms, except salted ones, of course. I really like cheese soup with dried mushrooms. It turns out rich and tasty.

• 400 gr. any mushrooms (can be champignons);
• 200 gr. processed cheese;
• 100 ml cream of any fat content;
• 2 liters of broth or water;
• 1 large carrot;
• 4-5 large potatoes;
• 1 large onion;
• salt, spices;
• vegetable oil for frying.

Pour water or broth into the pan. Place on the stove and bring to a boil. Cut the potatoes into cubes. Medium diced onion. Mushrooms in small slices. Grate the carrots on a coarse grater.

Pour vegetable oil into the frying pan and add mushrooms. Fry, stirring until the moisture has completely evaporated.

Add onion. Fry everything together, stirring occasionally.

As soon as the onion becomes transparent, add the carrots and fry until the vegetables are ready.

There is no need to fry it too much, just enough for the vegetables to brown a little and become soft.

Place potatoes in boiling water or broth and cook until half cooked.

Then add the fried vegetables and mushrooms.

Add spices, processed cheese cut into small pieces, and pour in cream.

When the cheese is completely dissolved, add salt and pepper to taste. Let it boil again and turn off the heat.

Pour the aromatic soup into bowls and add some herbs. All! Lunch is ready!

Soup - puree with melted and hard cheese

“You can never have too much cheese” - this expression will definitely appeal to cheese gourmets. The soup becomes even more expressive, acquires a denser consistency and richer taste.

Ingredients:

• Chicken fillet – 400 g
• Processed cheese – 200 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 1 pc.
• Garlic - 2 cloves
• Hard cheese - 100 g
• Greenery

Preparation:

Chop the potatoes and let them cook. Fry the onions and carrots, add garlic to them at the end.

Cut the chicken fillet into pieces and fry.

Add meat and roast to the soup.

After 15 minutes, add two types of grated cheese. Cook for another 5 minutes.

After this, remove from heat, beat with a blender and bring to a boil.

It is better to choose hard cheese with high fat content. Then the soup will be richer.

Cooking recipes

For cheese lovers, cream soup starring their favorite has the potential to become a real culinary invention. Even the most demanding eaters will not remain indifferent to the rich, clearly “readable” cheese taste, charming aroma and delicate creamy structure. It is obtained by pureeing absolutely all the ingredients of the soup using an immersion blender.

And here the most interesting part starts: everything is explained by the fact that to prepare such a dish you can use different products: vegetables, meat, fish... - you can name it for a long time. The only thing that remains constant is the cheese. It can be anything in appearance, composition and texture - it all directly depends on how far your love for this dairy product has taken you. For puree soup, everything is suitable, from processed cheese to expensive types of Parmesan and blue cheese.

In particular, the taste of the entire dish directly depends on the variety. Only culinary research and tasting can help you find out which cream cheese soup you like. The most important advice is to cook this first thing in small portions: it is very appetizing when freshly cooked.

Classic cream soup

If one of your favorite foods is cheese, then one of the most delicious dishes will definitely be this cheese soup with vegetables and herbs. We make cream cheese soup from processed cheese.

Ingredients

• Processed cheese - ninety g
• Potatoes - two hundred twenty g (2 pcs.)
• Onions - seventy g (1 pc.)
• Carrots - fifty g (1 pc.)
• Cream - one hundred twenty ml
• Butter - thirty g
• Vegetable oil - thirty to forty g
• Water - two hundred ml
• Salt - optional
• Dill greens - optional
• Hard cheese (Dutch) - optional

Preparation

Cut the onion into small cubes. Cut the carrots into half rings. Set the saucepan to heat up. Add vegetable oil and fry the chopped vegetables for 4-5 minutes. At the same time, cut the potatoes into slices.

Add to roasted vegetables. Pour in liquid so that it covers all the potatoes. Leave to cook for 20 minutes. Only after all this pour the cream, add butter, then boil for another ten minutes. Next, add the processed cheese, crumbled into cubes, into the soup. Add salt. Blend the soup with a blender to a similar mass. Cream cheese soup is ready! Offer cheese soup with chopped dill and grated hard Dutch cheese. Happy appetite everyone!

French cheese soup with chicken

Cream cheese soup is a simple and at the same time unique dish. Anyone can do it.

Ingredients

• Chicken fillet five hundred g
• Processed cheese two hundred g
• Potatoes four hundred g
• Onion one hundred and fifty g
• Carrots one hundred eighty g
• Butter as desired
• Salt as desired
• Ground black pepper optional
• Greens optional
• Three bay leaves
• Croutons optional
• Two black peppercorns

Cooking step by step:

1. Place meat in a 3-liter saucepan and add liquid. As soon as the broth begins to boil, add 1 teaspoon of salt, a few peppercorns and black pepper, two or three bay leaves. Cook from the moment of boiling for 20 minutes. After this, remove the meat.
2. Peel the potatoes and cut into cubes. Cut the onion into cubes. Grind the carrots on a grater. Chop the meat into small pieces. Grind the processed cheese (if in block form) on a grater or cut into cubes.
3. Add potatoes to the boiling broth. From the moment of boiling, five to seven minutes.
4. Meanwhile, lightly fry in butter. First add the onions, then the carrots. Lightly salt and pepper. Add the finished roast to the soup and cook for another five to seven minutes.
5. Then add the chopped meat. Cook for 3-4 minutes, add melted cheese, stir well and turn off the heat.
6. Sprinkle with herbs before serving. Serve with croutons if desired.

Creamy cheese cream soup with smoked meats

Ingredients

• 1 smoked chicken breast
• 350 ml. cream (10%)
• 250 ml. any broth
• 1 small onion
• 3–4 potatoes
• 100 gr. cream cheese
• 2–3 slices of day-old white bread
• 1 tbsp. butter
• Salt

Preparation

Preparing the soup: Heat the broth, add potatoes cut into small cubes to cook in it (if the broth is not salty, add salt to taste), cook for twenty minutes. At this time, fry the onion. Cut half a chicken breast and grind it in a blender with cream and fried onions.

Grind the boiled potatoes into a puree and put them back into the broth. Over low heat, stirring constantly, slowly pour the creamy chicken-onion mixture into the broth. Cut the remaining half of the breast into small cubes. Before boiling, throw pieces of chicken and cream cheese into the soup, mix well and turn off.

Prepare the croutons: cut the bread into small cubes, melt the butter in a frying pan, then fry the bread for about 5 minutes, stirring continuously (you can add salt). The soup is ready! Serve hot, with croutons and greens. Well, exceptionally tasty! Try it too.

If you don’t have any broth at home, you can throw in a chicken breast bone along with the potatoes to prepare (you will still cut it out when you chop the breast in half - the main thing is to leave a little meat on the bone), then the potatoes will immediately take on a slight smoked taste.

Cheese cream soup with bacon

If you want something new, European, then this soup is what you need! Velvety-delicate taste that makes your head spin...

Ingredients

• Processed cheese – 100 g
• Hard cheese - 50 g
• Potatoes - 5 pcs.
• Carrots - 1 pc.
• Onions (to taste) - 3 pcs.
• Bacon – 250 g
• Ham - 200 g
• Lard - 150 g
• Bouillon cube - 2 pcs.
• Salt - 1 tsp.
• Pepper mixture - 1 tsp.
• Water - 1.5 l
• Garlic - 2 teeth.

Preparation

And so, we take five potatoes, one carrot and 3 onions, one tooth. garlic and put on fire, add two cubes of “maggi”, salt and pepper, cook until the vegetables are ready. At the same time, take a frying pan and grease it with oil. Cut the bacon, lard and ham into cubes and fry until golden brown, add one clove of garlic. After the vegetables are ready, puree them a little with a blender, add melted cheese, beat again, add diced maasdam, beat until foamy on top. Well, that's all, the soup is ready. Pour into plates and top with bacon.

If desired, you can add crackers.

Cheese soup with rice and shrimp

Ingredients:

• butter - two tbsp. l.;
• hard cheese - one hundred and fifty g;
• garlic - two cloves;
• onions - one piece;
• shrimp - four hundred g;
• rice - two tbsp. l.;
• salt, pepper, bay leaf;
• one tomato or 1/2 tsp. tomato paste.

Preparation:

Rice must be soaked first. When you start cooking, fill it with a liter of cool water and bring to a boil. Separately, fry finely chopped onion in a frying pan. When the onion has already turned wheat, here you need to simmer the tomato or lightly fry the tomato paste. While the rice is cooking, peel the shrimp and add to the pan with the boiling rice.

Don't forget that shrimp are made quickly and should be placed in water 5 minutes before the cereal is fully cooked.

Immediately after this, add salt and pepper. Then - fried onion with tomato, finely chopped garlic, and a couple of bay leaves. Grated cheese should be added to the soup only after the heat has been turned off. When the cheese is completely melted, the tender first course is allowed to be served.

Cheese soup with salmon and pine nuts

Ingredients:

• fish fillet (salmon, salmon) - two hundred to three hundred g;
• onions - one piece;
• carrots - one piece;
• dill - one bunch;
• potatoes - three pcs.;
• pine nuts - three tbsp. l.;
• processed cheese - four pcs.;
• black pepper, salt;
• water - one liter;
• olive oil - two tbsp. l.

Preparation:

In a saucepan, fry chopped onions and carrots, grated on a large grater, in olive oil. Add toasted pine nuts to the vegetables and stir everything. Let the liquid in the pan boil. Place crushed processed cheese there and stir thoroughly with a wooden spatula. Add the diced potatoes to the pan, then cook until half cooked. After that, place the sauteed vegetables in a saucepan, add the fish fillet cut into cubes, add salt and pepper, and let the soup boil. Cook for five minutes until the fish is fully cooked, add finely chopped dill, then immediately turn off the heat. Let the soup brew for about 5 minutes and then pour it into plates.

Soup - puree with melted cheese and cauliflower

For those who do not want to eat cauliflower in the form of casseroles, boiled or other forms, soup will be the right decision to include the product in their diet.

Ingredients:

• Cauliflower - 400 g
• Chicken fillet – 400 g
• Processed cheese - 200 g
• Onion - 1 pc.
• Salt

Preparation:

Separate the cauliflower into florets, chop the fillet finely, and chop the onion into larger pieces.

First put the meat in the pan and boil. Then add cauliflower and onions, and at the very end - cheese.

Make puree soup from the first course using a blender.

Soup - puree with melted cheese and mushrooms

Mushrooms will be ideal “neighbors” for processed cheese. This ingredient is often used in the homeland of this soup - puree - in France.

Ingredients:

• Mushrooms – 300 g
• Potatoes - 300 g
• Chicken fillet – 200 g
• Processed cheese - 200 g
• Onion - 150 g
• Butter - 1 tbsp

Preparation:

Chop chicken fillet and potatoes. First, let the meat cook. After half an hour, add the potatoes. Season with your favorite spices (not too hot).

Cut the mushrooms into slices and fry in butter. Add onions to them.

Pour the fried mushrooms into the soup and cook for 5 - 7 minutes. Then add the cheese, which must also be pre-chopped.

The soup should be pureed.

You need to choose aromatic mushrooms. It doesn't have to be champignons.

How to make delicious classic French cheese soup

The French simply love this product. Therefore, it is present in many French dishes. Classic French cheese soup is very tasty. Fragrant, rich! It’s unlikely that you’ll be able to eat one plate! You'll definitely want more!

Ingredients:

• Half a kilo of chicken meat
• Greens to taste
• 200 g processed cheese
• 150 g carrots
• 3 lavrushki
• Toast to taste
• Ground pepper and salt to taste
• A little butter
• 400 g potatoes
• 150 g onions

Preparation:

These ingredients are for a 3 liter pan. Wash the meat, put it in a saucepan and fill it with water. When the broth boils, skim off all the foam. Add about a teaspoon of salt, a couple of peppercorns and bay leaves. Cook over low heat for 20 minutes.

Peel the potatoes and cut into small pieces. We also grate the cheese so that it dissolves in the broth as quickly as possible. For ease of rubbing, put it in the freezer for half an hour first.

When the meat is cooked, remove it from the broth and let it cool so you can work with it. And add potatoes to the soup.

We also clean the carrots and onions. Finely chop the onion and grate the carrots. Sauté the onion in butter until soft. Add grated carrots here and fry. In cheese soups, we prefer to use butter for sautéing to add additional tenderness and creamy flavor.

Interesting: Meatballs in sour cream sauce - delicious meatballs with gravy

Add the roast to the soup a couple of minutes after the potatoes boil. Cook together for 5 minutes.

During these five minutes, cut the cooled meat, separating it from the bones and skin. We also send it to cook. Dissolve the cheese here and cook for another 5-10 minutes.

The best way to serve soup is with croutons.

You can cook them in the oven yourself or buy them ready-made.

Soup - puree with melted cheese and broccoli

Another option that anyone can prepare easily and quickly.

Ingredients:

• Broccoli – 400 g
• Processed cheese - 200 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Salt

Preparation:

Chop the potatoes and onions coarsely. Separate broccoli into florets. Cut the cheese into cubes.

First, place the potatoes and onions in a container. Then broccoli. When the vegetables are cooked, blend them with a blender.

Add cheese.

Soup - puree with melted cheese, chicken and cream

Cream will make the dish even more tender. You can choose the fat content to your taste.

Ingredients:

• Processed cheese - 200 g
• Chicken breast – 300 g
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Butter - 40 g
• Cream - 300 ml

Preparation:

Cut the meat into pieces, place in a pan with water and put on fire.

Cut the potatoes and send them to the meat after 20 - 30 minutes.

Fry the onion in butter, add it 15 minutes before the end of cooking.

Add cheese at the very end.

Beat the mixture with a blender until pureed, carefully pour in the cream and cook for another 7 minutes.

If you pour cream into boiling soup, it may “curdle.”

Original cheese soup with shrimp and other seafood

When you get tired of regular soups, you can make cheese soup with shrimp. It perfectly combines the creamy notes of melted cheese and light, tender shrimp meat. It couldn't be better!

I always take shrimps already prepared, then there is no need to fuss with them and boil them in advance. Processed cheese can be taken in packs or liquid in a box. Here's who you like more. The main thing is that it is creamy and easily dissolves in the broth.

It will be even tastier and more original if you add not only shrimp, but other seafood to the soup.

For example, I buy a small bag of Sea Cocktail. It usually includes shrimp, mussels, octopus, and squid. I defrost them at room temperature, and then everything is exactly the same as in the shrimp soup.

• 400 gr. processed cheese;
• 200-300 gr. peeled prepared shrimp or other seafood;
• 200 gr. potatoes;
• 100 gr. carrots;
• 30 gr. parsley;
• 30 gr. dill;
• 40 ml oil.

Finely chop the onion and garlic. Transfer to a frying pan with heated oil and place on low heat. Grate the carrots on a coarse grater and add them to the frying pan with the vegetables.

Grate the frozen processed cheese.

Potatoes mode medium cubes. Place all this into a pan of boiling water and stir. Finely chop the greens.

I usually take ready-made, boiled shrimp without the shell. If you have shrimp in the shell, you need to pour boiling water over them or fill them with cool water and remove the shell.

Place the roast, shrimp or defrosted seafood into the pan, pepper, salt and let it boil for a couple of minutes.

At the very end, add the greens and turn off the soup.

Cover with a lid and let sit for 10-15 minutes. After this you can pour it into plates.

Serve with grain bread, and you can add a little more fresh herbs to each plate.

Soup - puree with melted cheese and shrimp

This soup deserves to take a place on the holiday table. It is original, very tasty and dietary.

Ingredients:

• Shrimp – 200 g
• Processed cheese – 200 g
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Salt

Preparation:

Chop the potatoes and onions and boil. When they are ready, add cheese.

Make a puree from the ingredients. Season to your liking.

Place shrimp on each plate before serving.

Soup - puree with melted cheese - an economical option

This is the most budget option. There are only 3 ingredients involved. This is a great recipe if you don't have a lot of ingredients to choose from at home.

Ingredients:

• Potatoes - 4 pcs.
• Processed cheese - 3 pcs
• Bouillon

Preparation:

Bring the broth to a boil. Pour the potatoes into the pan.

At the end, add melted cheese, which needs to be cut into cubes.

Wait until it melts. Remove from heat and beat the mixture with a blender. Put it back on the fire and bring to a boil.

Soup - puree with melted cheese and seafood

You can use any seafood you wish. The main thing is that they should be in moderation, otherwise they will interrupt the taste of the cheese.

Ingredients:

• Shrimp – 100 g
• Mussels – 100 g
• Squid – 100 g
• Processed cheese – 200 g
• Potatoes - 200 g
• Onion - 1 pc.
• Salt

Preparation:

Place potatoes and onions in a saucepan. Cook for 15 minutes.

Boil seafood separately.

Add cheese to the vegetable mixture and cook for another 5 minutes. Blend the soup with a blender until smooth.

Add seafood and bring to a boil.

Multicooker recipe

List of required components:

• Potatoes (medium size) - 5 pieces;
• Onion - 1 piece;
• Carrots (medium) - 2 pieces;
• Cream (15-20%) - 200 ml;
• Cheese - 100 g;
• Salt, pepper - to taste;
• Olive oil - 2 tablespoons;
• Water - 1.5 liters;
• Bouillon cube - 1 piece;
• Crackers, parsley - a little for decoration.

Preparation:

1. First, you and I need to thoroughly wash and peel all the vegetables.

Soup - puree with melted cheese, minced meat and mushrooms

This recipe proves that cheese soup can not only be light, but also very satisfying. This is achieved by using minced meat and mushrooms at the same time.

Ingredients:

• Minced meat - 450 g
• Processed cheese - 200 g
• Mushrooms – 250 g
• Carrots - 1 pc.
• Potatoes – 3 – 4 pcs.
• Onion - 1 pc.
• Garlic - 2 cloves

Preparation:

Cut the potatoes into cubes and cook. Fry the minced meat with onions and carrots, then add chopped garlic to them.

Fry the mushrooms separately. Add fried meat and mushrooms to the soup.

After 10 minutes, add melted cheese.

The last stage of preparation is to puree the soup using a blender.

Potato cheese cream soup

For this soup you need to prepare:

• 2-3 potatoes;
• one carrot;
• onion;
• water;
• dill or parsley;
• butter;
• approximately two hundred grams of cheese.

Preparation:

1. Melt the butter in a frying pan and fry the onion and carrot rings for about ten minutes. Add potatoes, which do not need to be chopped, to the boiling water. Check readiness with the tip of a knife or fork. If the tip goes in easily, then you can remove the vegetable from the water.
2. Place all ingredients in a blender and puree. Transfer to potato broth and stir. Boil again, add chopped cheese. Wait until it stops being visible in the broth, having completely melted in it.
3. Five minutes before removing from heat, add greens. Serve to the table warm.

Soup - puree with melted cheese and meatballs

An original combination of cheese soup - mashed potatoes and soup with meatballs.

Ingredients:

• Minced meat - 300 g
• Processed cheese – 200 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Spices

Preparation:

Coarsely chop the potatoes, onions and carrots and place in a saucepan. Boil and then blend until pureed.

Add spices to the minced meat and form meatballs. Place them in a saucepan. Then add cheese.

Cook until the meatballs are ready.

With mushroom flavor

A popular and even dietary addition will reveal the taste of the delicate treat in a special way. Cheese cream soup with mushrooms is good due to its nutritional value and unique aroma.

Required components:

• potatoes – 3 pcs.;
• champignons – 250 g;
• cream cheese – 100 g;
• onion – 1 pc.;
• carrots – ½ pcs.;
• broth – 700 ml;
• butter – 50 g;
• cream – 150 ml;
• salt – 5 g;
• ground pepper (black) - a pinch.

1. Cut the potatoes into cubes. Combine with broth, add salt and set to simmer. Cook for 15 minutes.
2. Cut the champignons into quarters. Fry the ingredient in oil. In the process, add onion cut into half rings and carrots grated on a fine grater.
3. When the potatoes are almost cooked, combine the vegetable dressing with the mushrooms.
4. Mix the ingredients and cook the soup for another 10 minutes over low heat. Add the cream cheese and simmer for another 5 minutes until it has completely dissolved.
5. Blend the mixture with a blender until smooth.
6. Bring the cream to a boil, then combine with mushroom soup. Pour the resulting composition into plates and decorate with herbs if desired.

Important! Instead of champignons, you can use other mushrooms, but this may affect the speed of cooking the soup.