Fish soup with melted cheese - step-by-step recipe with photos

• Posted by Svetlana Grishkina
• Date: May 6, 2019

Fish soups are very popular all over the world. And now we are not talking about our beloved ear. There are a great many recipes for such soups, and there are many differences in their preparation. We invite you to try cheese fish soup in several of its variations.

• 2 Cheese soup with salmon and vegetables
  2.1 Video recipe for cheese soup with red fish

Cheese soup with salmon and vegetables

Cooking the soup with salmon and vegetables will take 40 minutes.

Cooking step by step with photos below.

Composition of ingredients

To prepare cheese soup with red fish and vegetables you will need:

• 400 g salmon;
• 300 g potatoes;
• 1 large carrot;
• 200 g processed cheese;
• 1 head of regular onion;
• 2 liters of drinking water;
• 1 laurel leaf;
• 50 g butter;
• 1 tsp. dry spices.

Step-by-step cooking process

How to cook cheese soup with salmon and vegetables:

1. Start preparing vegetables. Rinse the carrots, potatoes and onions, running them under tap water, and peel them. Grind the carrots on a coarse grater, coarsely chop the potatoes into slices, and chop the onion into small pieces. Place the onions and carrots in a deep frying pan, greased with melted butter using a kitchen brush, and sauté until they become soft, stirring vigorously with a spatula.
2. Take salmon, rinse under running water, cut into steaks, place in a pan, cover with cold water. Place the container over moderate heat, boil, and remove any foam that appears with a slotted spoon. Boil red fish until cooked. In 20 minutes. put the bay leaf, dry spices into the broth and stir.
3. Remove the fish with a slotted spoon, strain the broth using any method, and add coarsely chopped potatoes to it.

4. Place the soup over high heat, wait until it boils and cook for 15 minutes, reducing the heat to low. Then pour the roast into the soup, mix thoroughly and continue cooking. After 5 min. put melted cheese, put salmon steaks in the soup, add salt, mix thoroughly and cook for another 5 minutes.

What can I add?

To prepare cheese soup with red fish, you can use cream, shrimp, scallops, squid, mussels and other seafood, broccoli, rice cereal, green peas, zucchini, celery, pine nuts, thyme, dill, parsley, green onions, wine.

How to serve a dish

Before serving, leave the soup covered, pour into tureens, garnish with chopped herbs and top with bread.

Cheese soup from canned fish

You don't have to buy fresh fish to make cheese soup. Canned pink salmon or salmon in oil and its own juice, which differ little in taste, are suitable. A first course made from a canned product is not only affordable, but also quick. You can put any vegetables, seafood delicacies and even cereals in the stew. The recipe requires the following ingredients:

• canned salmon - 1 can;
• processed cream cheese - 200 g;
• potatoes - 3 tubers;
• onions - 2 heads;
• carrots - 1 pc.;
• butter - 30 g;
• allspice peas - 7 pcs.;
• bay leaf - 2 pcs.;
• parsley - a small bunch;
• salt - to taste.

Peel the potatoes, cut into cubes and throw into boiling salted water. Cook for 15 minutes until soft; you can immediately drain the juice from canned pink salmon or salmon into a saucepan. The filling will make the soup fattier and tastier, but when preparing a dietary dish it is better not to add it.

Melt butter in a frying pan and fry finely chopped onion. Next, put the carrots cut into strips and chopped parsley stalks into the frying pan. Sauté the vegetables for 5-7 minutes until golden brown, after which you can transfer everything into the pan.

Dissolve the melted cheese in the boiling broth, stirring the dish well. All that remains is to lay out the canned fish, first dividing it into small pieces with a fork. How long does it take to cook canned food? Let it simmer for no more than 3-5 minutes over low heat and turn off the stove. It is better to leave the dish without fire to infuse, which will only add flavor to the cheese soup. Season with salt and spices and garnish with parsley leaves when serving.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

With rice

You can make cheese soup with salmon and rice in 30 minutes.

Composition of ingredients

To cook 3-4 servings of cheese soup with red fish and rice, you need to take:

• 200 g salmon;
• 150 g processed cheese;
• 0.5 tbsp. rice;
• 1 large carrot;
• 800 ml of clean water;
• 1 onion;
• 1 tsp. dried herbs;
• 2 tbsp. l. sunflower oil;
• 1/3 tsp. salt.

Step-by-step cooking process

Salmon soup with melted cheese can be made according to these instructions:

1. Prepare the vegetables by washing them under tap water and peeling them. Cut the carrots into strips, finely chop the onion.

2. Fill a heat-resistant container with water, dissolve salt in it, place over medium heat, boil, reduce heat and cook until soft.
3. Coat the pan with a brush coated with olive or sunflower oil and heat over high heat. Place the vegetables in the pan and sauté over moderate heat until they soften.
4. Boil water in a separate saucepan, put the melted cheese in it and cook until it dissolves. Place the roast into the cheese broth, stir and wait until it boils. Pour the rice into the soup.
5. Wash the salmon, cut into portions, place in the soup, then add dried herbs, add a little and mix thoroughly. Bring the soup to readiness for another 5 minutes, remove from heat, cover and leave for 15 minutes.
6. Before serving, garnish the soup with green onions cut into rings, distribute into deep plates and top with slices of fresh bread.

With millet and milk

Ingredients:

• 2 liters of water;
• potatoes – 4 pcs.;
• 200 ml milk;
• onions, carrots, bay leaves, dill - 1 pc.;
• salt, ground black pepper - optional;
• canned fish – 1 can;
• cheese - 80 gr.;
• 100 grams of millet;
• 2 tbsp. l. any vegetable oil.
• in 6 servings – 1868.5 Kcal.

Protein – 69.1 g, fat – 94.2 g, carbohydrates – 187.7 g
Prep/cooking time – 8/40 min.

Recipe

1. Place the water on the fire immediately. Wait until it boils. Cut the onion into cubes. Cut the carrots into thin strips. Fry in sunflower oil until golden brown.
2. Chop the potatoes into cubes. Grate the cheese on a coarse grater.
3. After the water boils, salt it. Add millet, potatoes, cheese, a couple of black peppercorns. Reduce heat to medium, cook until millet and potatoes are ready for about a quarter of an hour.
4. Mash the tuna or any other canned fish as finely as possible.
5. When the potatoes are almost ready, add the fried fish and fish from the jar along with the juice into the broth. Add milk in small portions. Mix everything.
6. Add parsley, bay leaf, pepper, simmer for a few minutes and remove the soup from the heat. That's the whole sequence of steps for the recipe.

With pine nuts

Preparing cheese soup with salmon and pine nuts will take 30 minutes.

Salmon soup with melted cheese and pine nuts.

Preparation next.

Composition of ingredients

The main composition of this cheese soup:

• 300 g chilled salmon fillet;
• 4 processed cheese;
• 3 tbsp. l. pine nuts;
• 3 potato tubers;
• 1 onion;
• 1 large carrot;
• 1 liter of drinking water;
• 10 ml olive oil;
• 1 bunch of dill;
• 1 tsp. salt and pepper.

Step-by-step cooking process

Instructions for cooking cheese soup with nuts and salmon:

1. Rinse the vegetables in cold water, dry with a dry towel and peel. Place a saucepan on the stove, evenly coated with olive oil using a pastry brush, and wait for it to heat up.
2. Place grated carrots and finely chopped onions on the bottom of the saucepan, stir and sauté for several minutes until soft. In a separate frying pan, fry the shelled pine nuts, add to the vegetables and stir.

3. Pour cold water into a heat-resistant capacious container, boil it, and send it to the fire. Crumble the processed cheese into boiling water and stir with a wooden spatula until it is completely dissolved.
4. Place potatoes cut into large pieces into the broth, boil until semi-soft, first bringing to a boil. Transfer the roasted vegetables from the saucepan to the pan and stir. Wash the chilled fish fillet and cut it into equal small pieces.
5. Add salmon slices to the soup, add salt and pepper, increase heat, wait until it boils, reduce heat and cook for another 5 minutes. While the soup is being prepared, wash the bunch of dill and chop finely. Turn off the heat, sprinkle the soup with dill, and keep covered for 5 minutes. serve in tureens.

With nuts and rice

Ingredients:

• salmon fillet with skin – 0.3 kg;
• half a glass of rice;
• frozen green peas – 100 grams;
• carrots, white onions, celery stalk - 1 pc.;
• bay leaf, peppercorns, potatoes - 2 pcs.;
• pepper, sunflower oil – 3 tbsp each;
• 1 tsp nutmeg;
• dry marjoram – 1 tsp;
• cheese - 50 grams;
• salt, dill - optional.

1 serving – 305 Kcal.
Protein – 13.2 g, fat – 14 g, carbohydrates – 33 g

Preparation/cooking time – 10/40 min.

Recipe:

1. Rinse the fillet and cut into pieces.
2. Take a saucepan with a volume of at least one and a half liters, pour water into it. Heat until boiling. Get rid of the foam, add salt, reduce heat. Cook for about ten minutes.
3. Peel the potatoes, wash them, cut them into cubes. Rinse the rice and place it in the pan with the fish along with the potatoes. Add pepper, bay leaf and mix everything. Cook for about 12 more minutes.
4. Peel the onions, carrots, celery. Wash everything. Cut the carrots, cheese into cubes, chop the onion and celery.
5. Fry the vegetables in oil.
6. Place the sautéed vegetables and cheese into the soup. Cook for about 8 minutes.
7. Add green peas and spices. Add salt and cook after boiling for a few more minutes.

After removing from the stove, be sure to let the soup brew a little more. This is indicated in the recipe and only in this case will you feel the incredible aroma of the hot dish.

With cream and celery

You can cook cream cheese soup with celery in 30 minutes.

Composition of ingredients

To prepare 4 servings of soup you will need:

• 250 g salmon;
• 300 g processed cheese;
• 1 stalk of celery;
• 100 ml cream;
• 1 liter of vegetable or chicken broth;
• 2 tbsp. l. flour;
• 2 potato tubers;
• 1 onion;
• 1 tbsp. l. butter;
• 1 laurel leaf;
• 1 tsp. thyme;
• 1 tsp. salt and pepper.

Step-by-step cooking process

Salmon soup with melted cheese, cream and celery is prepared in this way:

1. Place a saucepan on the stove, put butter on the bottom and keep it on the fire until it melts. Remove the onion head from the top layer, chop into small pieces, place in a saucepan with melted butter and sauté on low heat until translucent.

2. Wash the celery stalk, dry it with a napkin, chop it into small pieces, add to the onion and fry, stirring with a spatula, until lightly golden. Wash the potatoes from dirt, remove the skins from them, chop the potatoes into cubes and add to the fried ingredients.
3. Pour the contents of the saucepan with broth, add a little salt and cook, bringing to a boil, over moderate heat. Rinse the salmon, dry on dry napkins, cut into small pieces, place in a bowl, sprinkle with salt and pepper, mix and bread in flour.
4. Place the fish slices in a heated frying pan, the bottom of which has been greased with oil using a pastry brush, and fry until lightly golden on each side, setting the heat to medium. Pour the cream over the salmon, stir and simmer for no more than 2 minutes. Place the fish with cream in the soup, add a bay leaf and simmer for 5 minutes, having previously boiled.
5. Grind the processed cheese, add it to the soup, stir and heat until it melts. Turn off the stove, cover the container with the soup and leave for 10 minutes. Before serving, season with thyme and pour into tureens with a slotted spoon.

Finnish

What products will you need:

• Atlantic salmon – 0.350 kg;
• 300 gr. potatoes;
• onions, carrots – 80 g each;
• cheese - 70 gr.;
• ground black pepper, salt - to taste;
• 1.5 l. water;
• wheat flour – 30 grams;
• 100 ml cream 20% fat.

1 serving – 247 Kcal.
Protein – 9.4 g, fat – 5.4 g, carbohydrates – 8.3 g

Preparation/cooking time – 20/50 min.

Recipe

1. Cut the salmon into fillets and grate the cheese using a large grater.
2. Take a pan, pour water, put the fins, ridge, head of the fish in it, cook the broth.
3. Strain it.
4. Add potatoes, onions, carrots, and cheese. Cook for 10 minutes.
5. Place the fish fillet, cut into pieces.
6. Cook for another 5 minutes. Pepper and salt everything.
7. Mix cream with 1 tbsp. flour.
8. Add the resulting mixture to the cheese soup, bring it to a boil, stirring regularly.

It is advisable that Finnish soup prepared according to this recipe steep for about a day before serving. You can decorate it with parsley if you wish.

With peas

Cooking time for cheese soup with salmon and peas is 40 minutes.

Composition of ingredients

To prepare 6 servings of soup you will need:

• 800 g fresh salmon;
• 150 g processed cheese;
• 0.5 cans of canned peas;
• 5 potato tubers;
• 1 medium sized carrot;
• 1 onion;
• 1 bunch of greens;
• 20 g butter;
• 2 liters of drinking water;
• 2 laurel leaves;
• 1 tsp. salt;
• a few peas of black pepper.

Step-by-step cooking process

How to cook cheese soup with salmon and peas:

1. Place the washed and cleaned salmon in a heat-resistant, capacious container, add cold water, place on the stove, wait until it boils, add chopped herbs, pepper, salt and boil for no more than 20 minutes.

2. Using a slotted spoon, remove the fish from the broth, strain it and return it to the stove. Pour peeled and diced potatoes into the boiling broth and boil for 5 minutes.
3. Prepare carrots and onions by washing them in running water, removing moisture with a towel and coarsely chopping them.
4. Heat the oil in a frying pan, add the vegetables and sauté until they become soft. Pour the sauteed vegetables from the frying pan into the soup, stir with a spatula and cook for no more than 5 minutes.

Add half a can of peas to the soup, crumble the processed cheese, stir, and simmer for 1 minute. and turn it off. Bring the cooked soup to the table, decorating it at your discretion.

Fish soup with melted cheese and shrimp

The original combination of tender fish, shrimp and fresh vegetables makes the dish even more pronounced in taste and beautiful in appearance. A great option to diversify your usual family dinners on weekends.

Ingredients:

• 3 processed cheese;
• 435 g potatoes;
• 155 g carrots;
• 2 bell peppers;
• 45 g salt, black pepper;
• 355 g fresh shrimp;
• a cup of cream, not very fat;
• 4 sprigs of parsley and dill.

How to cook

Step 1:

Fill the pan with cold water and transfer it to the stove over medium heat and bring to a boil.

Step 2:

Vegetables are peeled, washed, and the stalk and seeds are removed from the bell pepper. Everything is cut: potatoes - into squares, peppers - into strips, carrots - on a grater with small teeth.

Step 3:

The cheeses are ground on the same grater as the carrots.

Step 4:

Pour cheese into boiling water and add cream, mix everything.

Step 5:

Add potatoes with carrots and peppers and boil for twenty-five minutes.

Step 6:

Add shrimp to the soup, add salt, season with pepper and chopped parsley and dill, and boil for thirteen minutes.

Step 7:

Turn off the fire and let the dish sit for half an hour.

You can diversify the taste by adding green beans or fresh peas to fish soup with cheese. It will turn out fresh and tasty like summer.

In a slow cooker with mushrooms

Cooking time for cheese soup with salmon and mushrooms is 40 minutes.

Composition of ingredients

To cook the soup you need:

• 250 g chilled salmon fillet;
• 2 processed cheese;
• 100 g champignons;
• 1 onion;
• 3 sprigs of dill;
• 1 carrot;
• 300 g potatoes;
• 2 liters of purified water;
• 1 tsp. salt and pepper.

Step-by-step cooking process

Salmon soup with mushrooms and melted cheese can be cooked in a slow cooker as follows:

1. Coarsely chop the salmon, wash it and dry it. Wash and drain the carrots and onions and chop into cubes. Place the mushrooms in a colander, rinse, drain, place on a board and chop into slices.
2. Place carrots and onions on the bottom of the oil bowl of the multicooker, turn on the “Fry” mode and cook until golden. After 7 min. Add mushrooms to vegetables, stir and fry until tender. At this time, peel the washed potatoes, chop them coarsely and place them in a slow cooker.

3. Cover the ingredients with water and close tightly. Start the “Soup” program, add pieces of salmon and cook for 30 minutes. Chop the cheese into cubes, pour into the soup and cook for another 10 minutes. Bring the soup to the table in deep bowls.

Recipe for cheese and red fish soup in a slow cooker

Such a useful device as a multicooker makes life much easier. It allows you to cook a fragrant first course, and no culinary skills are required - the “assistant” will do everything. You just need to choose a delicious step-by-step recipe and stock up on the necessary products. The process takes from 45 to 60 minutes. What is required to cook dinner for 4 servings:

• salmon (fillet) - 300 g;
• water - 2 l;
• potatoes - 3 tubers;
• one large onion;
• carrots - 1 pc.;
• processed cheese - 150 g;
• odorless sunflower oil - 20 ml;
• fresh dill - a couple of sprigs for serving;
• salt;
• allspice.

Grate the carrots on a medium grater and chop the onion into half rings. Pour oil into the bowl and set the “Fry” mode to warm up the device. Place vegetables in a slow cooker and sauté for 5-7 minutes, stirring. There is no need to close the lid. Next add potatoes, chopped into small slices. Cut the fillet into slices measuring 2 by 2 cm, place it in the middle of the container.

Pour warm water over all the products, select the “Soup” or “Cooking” function. The first course with salmon will take about 40 minutes to prepare. At the end, add melted cheese and mix the stew thoroughly. If the cheese is hard, it is better to grate it on a coarse grater or cut it into cubes.

Close the lid and simmer for another 5-7 minutes; at the end of cooking, add chopped herbs. Season the soup with salt and pepper to taste, and then serve.

The cheese in the soup settles to the bottom, so stir the soup well before reheating the next day.

With leeks

It will take approximately 35 minutes to prepare the cheese soup with salmon and leeks. The ingredients are enough for 5 servings of the dish.

Composition of ingredients

This soup consists of the following ingredients:

• 300 g salmon fillet;
• 150 g melted cream cheese;
• 3 potato tubers;
• 1 carrot;
• 1 leek;
• 25 g butter;
• 1 tsp. table salt;
• 1/2 tsp. freshly ground pepper.

Step-by-step cooking process

You can prepare salmon soup with cheese and leeks according to the following instructions:

1. Cut the leeks into thin rings, remove dirt from the carrots using a vegetable peeler and rub through a fine-mesh grater.
2. Place a piece of butter in a saucepan, melt it over low heat, add the leeks and sauté for about 3 - 4 minutes, stirring the ingredients occasionally. Add carrots to the pan and continue cooking for another 2 minutes.
3. Pour 1.7 liters of water over the vegetables and bring to a boil. While the water is boiling, peel the potato tubers and cut them into small cubes. Place the cubes in water and cook for at least 10 minutes.
4. At this time, chop the cheese on a large-mesh grater, pour it into the pan and stir the soup until the cheese has dissolved. Also add table salt along with pepper.

5. Cut the fish fillet into small pieces, place it in the pan and cook for another 5 minutes. Turn off the heat, cover the pan with a lid and let the soup simmer for 15 minutes.

How to serve a dish

Cheese soup with salmon and leeks can be served, garnishing the portions with fresh parsley.

With smoked fish

Ingredients:

• apple, onion, cucumber - 1 pc.;
• salt, black pepper – 3 grams each;
• 1⁄2 lemon;
• smoked crucian carp – 200 gr.;
• 40 gr. fennel;
• 1 tbsp. olive oil;
• 0.5. liters of yogurt;
• cheese - 150 gr.;
• 1 clove of garlic.

In 4 servings – 165.4 Kcal.

Protein – 24.5 g, fat – 8.9 g, carbohydrates – 13.5 g

Preparation/cooking time – 5/35 min.

Recipe

1. Coarsely chop the onion. Peel the garlic, crush it, then saute it until soft in sunflower oil.
2. Coarsely chop half a cucumber, peel 3⁄4 apples and also coarsely chop into ring shapes.
3. Using a blender, puree the yoghurt, a couple sprigs of fennel, cucumber, apple and onion.
4. Pepper and salt. Put it in the refrigerator.
5. The remaining apple with cucumber, cut the cheese into small cubes. Sprinkle with lemon juice, add a little lemon zest and fennel.
6. Cut the smoked crucian carp into small flakes directly with your hands.
7. Combine fish with cucumber, cheese and apple.

When serving a dish created according to the recipe described above, it is best to place a couple of spoons of fish-cucumber mixture in the center of the plate and pour the cooled puree over the soup.

With zucchini

It will take approximately 35 minutes to prepare fish soup with zucchini and cheese. There are enough ingredients for 4 servings.

Composition of ingredients

To prepare the soup you need to take the following set of ingredients from the list:

• 1 carrot;
• 2 onions;
• 100 ml cream 10% fat;
• 2 processed cheese;
• 300 g zucchini;
• 250 g salmon;
• 1 tsp. table salt;
• 1/4 tsp. chopped pepper;
• 50 g butter;
• 2 tbsp. l. vegetable oil;
• 10 g dill.

Step-by-step cooking process

Cooking soup with salmon, cheese and zucchini includes the following steps:

1. Fill the pan with cold water and place on the stove. While the water is heating up, rinse the piece of salmon well under cold water. Peel the onion and place it in boiling water along with a piece of fish, reduce heat and cook the salmon for about 20 minutes.
2. At this time, prepare the remaining vegetables. Peel the remaining onion along with the carrots. Grate the carrots through a coarse grater, and cut the onion into small cubes. Heat a frying pan over a fire, grease it with vegetable oil using a silicone brush, and lay out the chopped vegetables. Sauté them until soft.
3. Peel the zucchini with a vegetable peeler, chop it into small cubes and place in another frying pan, greased with oil.

4. Fry the zucchini for no longer than 1 – 2 minutes. Rub the processed cheese through a large-mesh grater. Pour cream into the zucchini, reduce heat and simmer for about 5 - 7 minutes.
5. Remove the onion and salmon from the broth, cut the fish into small pieces, removing the skin and removing the bones. Return the salmon to the broth, add all the fried vegetables and cream and simmer the soup for about 5 minutes. Add shredded cheese with a piece of butter and continue cooking, stirring constantly, until the cheese is completely dissolved.
6. Wash the dill greens in cool water and shake off excess moisture. Finely chop the greens and add them to the soup along with table salt and ground pepper, turning off the heat. Before serving, let the soup steep for 10-15 minutes, pour into bowls and serve. If desired, drizzle each serving with a little lemon juice.

With crab sticks

Ingredients:

• pink salmon fillet – 0.9 kg;
• crab sticks – 100 gr.;
• 3 glasses of milk;
• processed cheese, onions - 1 pc.;
• 200 grams of carrots;
• 2 tbsp. flour;
• spices, salt, butter, herbs - optional.

1 serving – 289 Kcal.
Protein – 14.3 g, fat – 8.6 g, carbohydrates – 7.6 g

Preparation/cooking time – 10/25 min.

Recipe:

1. Stew carrots, onions and flour in butter.
2. Add 2 glasses of broth. Let it boil, pour in three more glasses of milk.
3. Cut the fish fillet and crab sticks into small pieces.
4. Add them along with processed cheese to the soup.
5. Cook for about half an hour.

Serve the fish soup with cheese prepared according to the recipe, garnishing it with fresh herbs.

With squid

Salmon soup with melted cheese and squid can be made in 40 minutes. The ingredients are designed for 6 ready-made servings of soup.

Composition of ingredients

You need to take this set of products:

• 3 potato tubers;
• 1 white onion;
• 1/2 carrot;
• 40 g rice;
• 150 g salmon;
• 250 g squid;
• 1 tsp. table salt;
• 1/2 tsp. freshly ground pepper;
• 30 g butter;
• 1 processed cheese;
• 1 slice of lemon;
• 10 g parsley;
• 1.5 liters of water.

Step-by-step cooking process

You can prepare soup with cheese, salmon and squid according to the following scheme:

1. Prepare the ingredients by washing, peeling the potatoes with a vegetable peeler and chopping them into medium cubes. Remove the skins from the onion and cut into small cubes.

2. Also wash the carrots and cut into circles. Pour the rice into a sieve and wash well under running water. Remove the film from the squid and cut into strips.
3. Fill a saucepan with water and boil it. Pour onions, carrots and potatoes with rice into boiling water. Cook the vegetables for about 10 minutes, adding table salt and pepper, a piece of butter and a slice of lemon.
4. Cut the salmon fillet from the skin, remove the remaining bones and cut into cubes. Rub the processed cheese through a coarse grater. After 10 minutes, add the squid, salmon and cheese to the soup, mix thoroughly and cook for another 5 minutes. Turn off the heat and add finely chopped parsley. Let the soup brew for 10 minutes, pour into deep plates and serve.

Calorie table

It's time to master some interesting recipes if you are tired of the usual first courses. The first step is to prepare soup with melted cheese and salmon fish broth. Photos and videos for each recipe will help you present a new dish beautifully, delighting family members.

With bell pepper

Salmon soup with melted cheese and bell pepper can be cooked in 45 minutes. The ingredients are enough for 4 servings.

Composition of ingredients

For the soup you should take the following set of ingredients from the list:

• 1 salmon steak weighing 300 g;
• 1.5 liters of water;
• 100 g processed cheese;
• 1 onion;
• 1 bell pepper;
• 1 large potato tuber;
• 1 carrot;
• 1 laurel leaf;
• 4 peas of allspice;
• a bunch of dill;
• 1 tsp. table salt;
• 1/2 tsp. mixture of crushed peppers.

Step-by-step cooking process

You can prepare soup with cheese, bell pepper and salmon according to the following instructions:

1. Wash the salmon with running water, place it in a saucepan and add the required amount of water. Place on fire and boil. During this time, rinse the vegetables. Peel the potatoes using a vegetable peeler. Cut the bell pepper into 2 parts and scrape out the seeds, remove dirt from the carrots. Chop the carrots and onions into small cubes, and cut the bell pepper into strips. Potatoes cut into large cubes

2. When the water starts to boil, turn the heat to minimum, skim off the foam with a slotted spoon and add a bay leaf with allspice peas to the broth. Separate the dill from the branches and add the branches to the broth. Cook the broth for about 10 minutes.
3. After the specified time, remove the pepper, dill branches and salmon from the broth. Break the salmon into small pieces by hand. Place the frying pan on the fire, grease it with oil using a silicone brush and add chopped onions, peppers and carrots. Sauté vegetables until soft.
4. At this time, pour potato cubes and processed cheese cut into small pieces into the soup. Cook until the potatoes are ready, add the fried vegetables and pieces of salmon. Add table salt and a mixture of crushed pepper, stir and remove the pan from the heat. Serve the soup with black bread, sprinkling each serving with dill.

Creamy fish soup with fried potatoes

To prepare this soup you need to arm yourself with a blender. Perhaps a submersible one will be more convenient than a stationary one. At least I find it more convenient to work submersible.

Take these products:

• 0.5 kg of fish;
• 1.5 liters of water or broth;
• 0.5 kg of potatoes;
• 100 g carrots;
• 100 g onions;
• 0.25 l cream;
• 2 cloves of garlic;
• 40 ml soy sauce;
• 40 g hard cheese;
• 200 g wheat bread;
• 30 g parsley and dill;
• paprika - to taste;
• vegetable oil - as much as needed.

The cooking method is as follows:

1. Take peeled potatoes. Two tubers need to be cut into thin circles, the rest into small cubes of about 1.5 cm. Also cut the peeled carrots and onions.
2. Skin the fish and remove the bones. Cut into small pieces. If you have very bony fish, it is better to grind it in a meat grinder. For meatier ones, a blender is suitable.
3. Place vegetables in a saucepan with water and cook until soft. After this, beat with a blender into a homogeneous mass. Add fish to it and continue cooking for another 15 minutes. You need to add salt 5 minutes before cooking.
4. Fry the potato slices in oil until they form a golden crust. Grate the cheese. Cut the bread into thin slices and brown in a dry frying pan.
5. Mix crushed garlic, chopped herbs and soy sauce, brush them on toasted bread.

   Croutons with garlic and herbs go perfectly with this soup.

Before serving, pour the soup into bowls, garnish with fried round potato pieces and sprinkle with cheese. Serve croutons separately.

With spinach

It takes approximately 45 minutes to prepare the salmon, cream cheese and spinach soup. The ingredients are for 5 servings.

Composition of ingredients

To prepare spinach soup with salmon and cheese, you need these ingredients:

• 400 g salmon;
• 200 g processed cheese;
• 100 g fresh spinach;
• 1 onion;
• 1 carrot;
• 1 sweet pepper;
• 1 potato tuber;
• 1 tsp. paprika;
• 1 tsp. table salt;
• 1/2 tsp. ground pepper;
• 2 tbsp. l. sunflower oil.

Step-by-step cooking process

Making spinach, cheese and salmon soup consists of the following steps:

1. Place the salmon under running water and wash well. Place it in a saucepan and pour in about 2 - 2.2 liters of water. Place the pan on the fire and let it boil. After boiling, remove the foam that has formed, set the heat to minimum and cook the salmon for about 20 - 25 minutes.

2. After cooking, remove the fish from the broth, divide it into small pieces with your hands, removing the skin and removing the bones.
3. Remove bell pepper from seeds and chop into cubes along with peeled carrots and onions. Place the vegetables in a frying pan, having previously greased it with sunflower oil. Sauté vegetables until soft. Peel the potato tuber with a vegetable peeler and chop into medium cubes.
4. Place vegetable zazhaka and potatoes into the broth, wait until it boils again and add cheese. Continue cooking until the potatoes are soft, add the spinach cut into strips and return the fish pieces. Add paprika, table salt and freshly ground pepper to the soup. Mix all ingredients and cook the soup for another 2 minutes. Remove the pan from the heat and pour the finished soup into bowls. Serve the cheese soup with spinach and fish hot.

It is recommended to prepare soup with melted cheese and salmon for one serving. When reheated, it will lose its flavor and burn. The soup can be pureed in a blender before use.

Fragrant and tender Finnish-style fish soup with melted cheese

Ingredients

Step-by-step preparation

Before you start preparing the fish soup itself, you need to cook the broth and fish. To do this, place the head and tails of the salmon in cold water, let it boil, then add 2-3 bay leaves, black peppercorns and 1 small onion to the broth. Boil the fish until cooked, then place on a plate, cool the fish and remove the bones, leaving only the meat.

• Next you should prepare all the vegetables. Peel the potatoes, onions and carrots.
• Cut two onions into small cubes and place in a separate plate. Grate 1 medium carrot on a coarse or fine grater.
• Cut several large potatoes into cubes or strips, depending on how you usually cut vegetables for soup.
• Place a frying pan on the stove, pouring a small amount of odorless vegetable oil into it. When the oil is hot, add the chopped onions and carrots to the pan, and then fry the vegetables until soft, without frying too much.
• Place the chopped potatoes in the hot broth and wait until it boils.
• After the potatoes boil, let them cook for about 10 minutes, and then add the fry to the pan with the broth.
• Leave the fried potatoes to cook for about 10 minutes, and then add the chopped fish to them.
• After the fish, pour 300 ml of milk into the pan; it is not necessary to heat it. Mix all ingredients using a spoon or spatula.
• Chop a small bunch of dill or parsley, add the greens to the pan with Finnish fish soup.
• When the liquid in the pan boils again, add 4-5 slices of processed cheese to the soup, which you first break into quarters. When you put the cheese in the pan, stir the liquid constantly so that the cheese melts well and does not set in one piece. If desired, you can choose processed cheese in cubes, but then it must first be cut into small cubes.
• At the end of cooking, add the required amount of salt and ground black pepper to the pan with the soup. Don't forget to taste the dish so as not to oversalt or make it too spicy.
• Let the finished soup brew a little under the lid, then pour into plates and serve along with bread, pita bread or croutons.