Such a simple product as processed cheese is able to turn an ordinary soup into a real masterpiece.
The delicate, creamy taste of the soup will appeal to everyone, especially young children.
Cream Cheese Soup - Basic Cooking Principles
Cheese soup begins to cook with cooking broth. To do this, take meat, preferably chicken. Wash it and place it in a pan in which soup will be cooked. Pour boiled water, add sprigs of greens, peeled and peeled and chopped roots. Put on medium heat and boil the broth. Do not forget to remove the foam. Take meat, vegetables and greens from the broth.
Roasting is prepared in a classic way. Onion and carrots are finely chopped and fried in hot oil.
The potatoes are peeled and chopped with straws or cubes. The meat is separated from the bones. The pulp is returned to the pan. Following send potatoes and vegetable frying. Mix and boil until soft potatoes.
If processed cheeses are used, they must be grated and added to the soup. Cream cheese in trays spread in soup with a spoon.
Cheese soup with processed cheese is prepared with mushrooms, smoked meats, seafood, etc. Serve cheese soup with croutons or breadcrumbs.
Recipe 1. Cream Cheese Soup with Chicken
Ingredients
half a kilogram of chicken;
processed cheese - 200 g;
150 g of onion;
table salt and ground pepper;
potatoes - 400 g;
butter - a third of the pack;
carrots - 180 g;
fresh greens.
Cooking method
1. Rinse the chicken fillet under the tap, cut the meat into small slices and place in the pan where the soup will be cooked. Pour purified water and send to the stove. Cook the broth over low heat for half an hour. Remember to remove the foam.
2. Chopped and washed potatoes with random, medium-sized slices.
3. Wash the peeled carrots. Chop it into thin strips.
4. Peel, rinse and chop the onions in small cubes.
5. Put the potatoes in the chicken stock, mix and cook for a quarter of an hour.
6. Dissolve the butter in a preheated pan. Put carrots and onions in it. Simmer, stirring occasionally, for about three minutes. Transfer the roasting to the pan, season with pepper, salt, and cook for another five minutes.
7. Cut the cream cheese into cubes. Finely chop the greens. Transfer greens and cheese into the chicken broth. Simmer for five minutes, stirring slowly. Remove from heat, cover and leave soup for half an hour.
Recipe 2. Cheese Soup with Cream Cheese with Vermicelli
Ingredients
processed cheese - 2 pcs.;
greenery;
table salt;
100 g of vermicelli;
25 g butter;
potatoes - 200 g;
large carrot;
two onions;
freshly ground pepper.
Cooking method
1. Place the processed cheese in a freezer for half an hour. Then three of them in small chips.
2. Pour the drinking water into the pan and bring it to a boil. We send the grated cheese into boiling water and cook, stirring continuously, until it is completely dissolved.
3. We clean and wash the vegetables. Grind the potatoes in small slices. Grind carrots into large chips. Onion finely chopped.
4. Melt the butter in a preheated pan. We send carrots and onions into it. Fry, stirring, for about seven minutes over medium heat.
5. Put the chopped potatoes in a pan. We also send vegetable frying here. Season with pepper and salt. Cook for 20 minutes on low heat. Pour vermicelli into the soup. Continue to cook, stirring constantly, for three minutes. Remove from heat and serve with croutons.
Recipe 3. Cheese soup with processed cheese with smoked sausages
Ingredients
sea salt;
fresh greens;
carrot;
three potatoes;
salt;
garlic - three cloves;
sunflower oil;
two onions;
150 g of sausage sausages;
processed cheese - 2 pcs.
Cooking method
1. Wash peeled vegetables. Chop the potatoes in small slices. Crush the onions with thin feathers. Grate the carrots into large chips. Slice the garlic into thin slices.
2. Heat the vegetable oil in a cauldron. Put the garlic in it and fry, stirring, for several seconds. Then add onions and carrots. Continue frying until the onions are clear.
3. Remove the film from the sausages and cut them into rings. Put to vegetables and fry for two minutes. Add potatoes and continue cooking, about ten minutes, stirring occasionally.
4. Salt and fill everything with water. Cook until soft potatoes.
5. Cream cheese coarsely grate. Add it to the soup and stir until completely dissolved. Turn off the heat and put chopped greens.
Recipe 4. Cream Cheese Soup with Meatballs
Ingredients
fresh greens;
potatoes - 3 pcs.;
30 g of olive oil;
processed cheese - 2 pcs.;
mixed minced meat - 400 g;
freshly ground black pepper and salt;
onion - 2 pcs.;
large carrots;
champignons - 200 g.
Cooking method
1. Pour potable water into a pot and boil it. Cut peeled and washed potatoes into medium-sized slices.
2. Rub the peeled carrots into a long, large chip. Peel the onion and chop it finely.
3. Put chopped vegetables in boiling water. Cook, salt, until the potatoes are completely ready.
4. Season the minced meat with salt and pepper, add the chopped onion as small as possible. Knead well. Wet small meatballs with wet hands. Put them in boiling soup. Reduce heat, mix, and simmer over low heat for 20 minutes, covered with a lid.
5. Rinse the peeled mushrooms and cut into thin slices.
6. Fry onion with carrots in hot oil for two minutes. Now add the mushrooms and simmer another five minutes.
7. Dice the cream cheese. Put them in the soup. Send the onion-mushroom fry here. Cook, stirring constantly, until the cheese is completely dissolved. Put chopped greens and turn off the heat
Recipe 5. Cheese Soup with Cream Cheese and Shrimp
Ingredients
table salt;
processed cheese - 400 g;
parsley greens;
400 g of potatoes;
two medium carrots;
basil and oregano;
400 g peeled shrimp;
two bay leaves;
200 ml of milk;
60 ml of olive oil;
half a lemon.
Cooking method
1. Defrost the shrimp, put in a colander and rinse. Put the stewpan with water on the fire. Add spices to the water and squeeze the juice from half a lemon. Once the water boils, put the shrimp into it and cook for a couple of minutes. Remove the shrimp with a slotted spoon. Strain the broth.
2. Pour the same amount of water into the strained broth. Put on fire. Add the sliced cream cheese to the boiling broth. Salt and cook, stirring constantly.
3. When the cheese melts, add sliced potatoes to the pan. Cook for a quarter of an hour.
4. Peel the carrots, wash and rub coarsely. Place in a frying pan with heated oil and fry until soft. Transfer the fried carrots to the soup. Add peeled shrimp to this.
5. Pour milk into the soup, mix and bring to a boil. Turn off the heat, pour the cheese soup on the plates. Put a pinch of finely chopped greens in each.
Recipe 6. Cream Cheese Soup with Broccoli
Ingredients
a glass of grated hard cheese;
a third glass of flour;
a glass of grated Cheddar cheese;
800 ml of chicken stock;
350 g broccoli;
20 g butter;
three pods of red bell pepper;
ground cumin;
280 g of potatoes;
one and a half glasses of milk;
two cloves of garlic;
three pods of chili pepper;
two large onions;
smoked ham;
a glass of low-fat cream.
Cooking method
1. Broccoli sorted into inflorescences. We release the bell pepper from the stalk and clean the seeds. Cut the vegetable into small cubes. Wash the peeled potatoes and cut into small arbitrary pieces. Chili peppers, free from seeds, are as small as possible. Peel and chop the onion and garlic in small pieces.
2. Dissolve butter in a cauldron. We spread all the vegetables except the potatoes in a cauldron and simmer, stirring, for about five minutes. Vegetables should become soft.
3. Put the potatoes in a cauldron, season everything with a cumin and fry for another five minutes. Then fill the contents of the cauldron with meat broth. As soon as the soup boils, cover with a lid, twist the fire and cook for about half an hour.
4. In a separate deep bowl, combine the flour with milk and cream. Whisk thoroughly with a whisk until smooth. Pour the mixture in a thin stream into the cauldron, stirring constantly, and cook until thick. Reduce the fire to a minimum. Put all the cheese in the soup and cook another five minutes.
5. Place the broccoli in the microwave for three minutes to make the cabbage soft. Add it to the soup. Tomim a couple of minutes and remove from heat. Pour into plates. In each we put the chopped ham.
Cream Cheese Soup - Tips & Tricks
To make the soup with a pronounced cheese flavor, add the product at the rate of 100 g per liter of liquid.
It will be more convenient to add cheese to the soup if you first cut it into slices, dissolve it in the broth, and only then put it into the soup.
The dish will turn out tastier if you put several varieties of cheese in it at once.
Serve cheese soup with croutons or rye crackers.
