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How to make cheese puree soup. Mashed potato soup with cheese

Making soup every day is not a pleasure for every woman. Especially if it requires compliance with many culinary nuances, and the result is not always the desired one. Having given preference to cheese soup, there is no doubt about the excellent taste of the resulting dish. And the fascination of the process of cooking it will make you turn to the recipe again and again.

Processed cheese gives an exquisite delicate taste and aroma to such a soup. It goes well with a variety of vegetables, seasonings and herbs, dairy and sour-milk products. When choosing cheese for soup, you should pay attention to its carbohydrate content. This information must be indicated on the packaging. There should be no more than three carbohydrates per hundred grams of the product.

If the indicator is higher, then one can suspect that the cheese was prepared in violation of the technology and that it contains additives that are not useful for health. Such a product will be more nutritious and not very tasty. Gaining excess weight, of course, will upset the lady watching the figure, so the choice should be taken seriously. Be sure to look at the production date. The fresher the cheese is added to the broth, the better it will turn out. There will be no extraneous odors and sharp shades of taste in it.

Cheese, according to the rules for making soup, should be put in a saucepan at the very end, when all the other ingredients have been cooked and mashed. It should boil in the broth until it is completely dissolved. After that, add various spices, herbs or crispy white bread croutons.

However, there is another version of the recipe, when the cheese is thrown into boiling water first, and all the other ingredients are added later, cut into small pieces. After they are cooked, the soup is mashed using a pusher or blender.

This is a general sequence of actions, but for each type of puree soup, there are certain subtleties of preparation.

Cheese puree soup with croutons

Vegetables are used for it:

• potatoes (from 1 to 5 pieces),
• one carrot,
• bulb.

You also need to prepare in advance:

• cheese (about two hundred grams);
• water (for broth);
• crackers;
• seasonings (those that you like best);
• salt.

Water should be poured into a saucepan and, putting on fire, bring to a boil. Throw whole potatoes, onions and carrots into it, you do not need to cut them. After a quarter of an hour, the vegetables are taken out, put in a blender and chopped well. The consistency should resemble very thick sour cream without lumps.

After that, the resulting puree is returned to the broth and heated until the first bubbles appear. As soon as they begin to burst on the surface, you should immediately crumble the cheese into a saucepan. After a while, it will completely dissolve. This is a signal that the soup is ready. For taste, you can add seasonings, salt. Before eating the cooked dish, it is recommended to cool it down, then pour it into a plate, adding rich crackers and herbs.

Potato cheese cream soup

For this soup you need to prepare:

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

Melt the oil in a frying pan, fry the onion and carrot rings for about ten minutes. Add potatoes to boiled water, which do not need to be chopped. Willingness to check with the tip of a knife or fork. If the tip comes in easily, then you can remove the vegetable from the water.

Place all ingredients in a blender and puree. Transfer to potato broth, stir. Boil again, add chopped cheese. Wait until it ceases to be visible in the broth, completely melting in it.

Greens are added five minutes before removing from heat. Serve warmed up.

Creamy cheese soup

For such a dish, you will need the following products:

• a few potatoes;
• low-fat cream (4-5 tablespoons);
• water;
• one carrot;
• egg;
• greens.

The water needs to be put to warm, during this time, peel the potatoes and carrots. After the water has boiled, put the whole vegetables into the pan without chopping them. After ten minutes, the food should be removed and ground with a blender. You need to achieve a homogeneous structure, reminiscent of a very thick puree.

After that, the resulting mixture is put back into the vegetable broth and brought to a boil again. Put cheese and add cream, whipped with an egg, cook until the cheese is completely melted in the soup, stirring gently. Sprinkle with herbs before eating.

Cheese puree soup in a slow cooker

For this dish, you will need the following products:

• 5-6 potatoes;
• one carrot;
• bulb;
• vegetable oil;
• hard cheese - about one hundred grams;
• low-fat cream;
• water;
• parsley.

Chop peeled onions, carrots, potatoes. Grate the cheese. Pour oil into the multicooker and heat it up in the "Fry" mode. After that, the carrots are poured along with the onions and fried with constant stirring for up to ten minutes.

The next step is to add potatoes, after which all the ingredients in the pan are poured with water. You can add salt and spices as desired. Next, cooking is carried out in the "Soup" mode under a tightly closed lid for about forty minutes.

Five minutes before the end of the term, you will need to mix the grated cheese with cream and pour into a saucepan. When the machine turns off, you need to leave the soup to simmer on the "Warm up" mode for about five minutes. Then pour it into a convenient container and grind all the components with a blender.

After that, the food can be poured into plates, garnished with herbs.

Cheese puree soup with chicken in a slow cooker

• Fillet (chicken) - two hundred grams;
• Water;
• Potatoes - a couple of pieces;
• Carrot;
• Bulb;
• Vegetable oil;
• Spices, salt;
• Garlic, dill;
• Processed cheese.

Put the washed chicken fillet in a multicooker pan, pouring 500 grams of water. Set the "Cooking" mode and cook for a quarter of an hour.

Peel and chop the onions and carrots, fry a little in oil. During this time, peel and dice the potatoes. Take out the finished fillet and chop finely.

In a bowl for making soup, put all the previously mentioned ingredients along with melted cheese. Before closing the lid, you can add spices and salt to taste. Set the "Cooking" mode and cook for a quarter of an hour.

Prepare the dill by rinsing and slicing it. Peel and squeeze the garlic with a press.

When the multicooker gives a signal, open the lid, add the dill and garlic, add another half liter of water and leave on the "Stew" mode for three quarters of an hour.

After the end of the cooking period, the soup is grinded with a blender.

Simple Cheese Soup Recipe

If a woman does not have vegetables and seasonings at hand, but she wants to cook cheese soup, then you can use the following products:

• cheese (60 grams);
• milk or cream (a couple of spoons);
• egg;
• any broth or water and a bouillon cube.

First, you have to mix the grated cheese, egg and cream until smooth. The resulting plastic mass is added to the prepared warm broth and brought to a boiling state. To make it more light and creamy, the soup can be additionally beaten with a whisk or mixer. It will be more pleasant to eat such a dish if you decorate it with herbs.

Use soft water for the puree soup. For this purpose, you can pass water through the filter or purchase bottled products. If you add hard water, then the food will acquire an unpleasant iron taste, which will clog the creamy cheese tenderness.

You can serve this soup with toasted aromatic croutons. It is very simple to prepare them: cut rye bread, fry it in fragrant vegetable oil, and at the end rub it with a garlic clove. Alternatively, put the garlic in a skillet and fry together with slices of bread.

Such a soup was prepared, probably, by every woman. Simple, fast, loved by adults and children. If you think about it, then there is nothing particularly dietary in this soup. As I used to lay out each dish on proteins, fats and carbohydrates ... And this dish is exclusively carbohydrate, so you can eat it infrequently if you save your figure. Although it is very difficult to come off - it is very tasty with crackers!

Products

• Raw potatoes - 400 g
• Processed cheese Hochland 35% - 200 g
• Onions - 50 g
• Greens (dill, parsley)
• White or rye croutons

How to make mashed potato soup

1. Wash and peel the potatoes. Cut into cubes. You can cut as you like - both large and small, the duration of cooking only depends on this.
2. Peel the onion, cut into large slices.
3. Put potatoes and onions in a saucepan, fill with water to cover the vegetables, and set to cook. Do not salt!
4. During cooking, a gray foam may form from the potatoes, it must be removed.
5. When the potatoes and onions are cooked, and this takes 15-25 minutes from the moment of boiling, depending on the size of the potato pieces, pour part of the vegetable broth into another saucepan or ladle.
6. Put two blocks of Hochland cheese into the cast broth and grind with a blender or mixer in mashed potatoes.
7. Mashed potatoes and onions with a blender (while hot).
8. Combine cheese and mashed potatoes in one saucepan, add water to the top (if necessary) and put on fire.
9. Try and salt if necessary. Now you need to bring to a boil, and turn off.
10. Serve with croutons (sauté diced bread in a dry non-stick skillet) and chopped herbs.

The products are placed on a one and a half liter saucepan.

You can do it differently: when the vegetables are cooked, partially drain the broth, add the processed cheese and grind everything together with a blender. But I do it in separate saucepans to avoid splattering and to puree more thoroughly. In the photo there are loaf toasts, because children like it so much. And for myself, I make croutons from whole grain bread with bran, it is more useful.

Cheese can be used Viola (21 or 28%), or President. Processed cheeses like Yantar or Kostroma have 2 times more fat content, but the quality is not better.

Nutritional value of products:

Mashed potato soup with cheese, nutritional value:

A portion	Protein	Fats	Carbohydrates	kcal
Total by products	28,7	26,46	81,3	690,5
Total finished product 1300 g	28,7	26,46	81,3	690,5
Per 100 g of the weight of the soup	2,2	2	6,3	53,1

Added later: I have already been asked several times whether it is possible to replace processed cheese in similar cheeses with grated hard cheese. The answer is no. The fact is that melted salts contain melting salts, so the consistency with them is uniform. If you add any hard cheese, it turns into gum, toffee. Some will dry to the bottom of the pan, some will wrap around the spoon with long threads.

Cream cheese soup is a very tasty, delicate and original dish. The original idea of ​​its preparation is attributed to the French, however, today not a single menu of a European restaurant can do without it. Preparing such a delicacy at home will also not be difficult.

You can diversify with melted cheese many first courses. The basis for the soup can be various types of meat, fish and seafood. Vegetable soups can be distinguished separately. For example, onions and potatoes are very popular. Mushrooms are also considered an ideal ingredient for cheese soup. If desired, you can put any cereal, rice or noodles.

Cheese soup can be prepared in a standard liquid form, or you can make a puree soup. To do this, it is enough to grind all the ingredients with a blender directly in a saucepan, or simply wipe them. This should be done before adding the cheese.

Typically, cheese soup is cooked on the stove using an ordinary saucepan, but you can bake it in the oven. For this, clay pots are useful. This cooking method will provide a delicious cheese crust that forms over the top of the soup.

Cheese soup is served hot. You can add rye croutons directly to the plate, or separately - a few slices of white bread. Sour cream will serve as a tasty addition to this dish, and fresh or dried herbs will serve as a decoration.

A very delicate and delicious first course. The delicate mushroom aroma and creamy taste make it a favorite treat even for young children. Mushrooms can be chosen at your discretion, and veal, if desired, can be replaced with chicken fillet.

Ingredients:

• 300g mushrooms;
• 200g veal;
• 4 potatoes;
• 2 processed cheese;
• 1 onion;
• 30g butter;
• Salt pepper.

Cooking method:

1. Pour one and a half liters of water into a saucepan and put the meat;
2. After the water boils, cook the veal for 20-30 minutes;
3. Peel and chop the onion;
4. Cut the mushrooms into small pieces or slices;
5. Dice potatoes and boiled meat;
6. Put a piece of butter in a frying pan, melt;
7. Fry the onions for about 5 minutes;
8. Add mushrooms to the pan and fry until all the liquid is gone;
9. Salt, pepper and mix mushrooms with onions;
10. Put potatoes in broth, bring to a boil and cook for 15 minutes;
11. Pour the contents of the pan into a saucepan and continue cooking for another 5 minutes;
12. Add meat to the soup;
13. Grate cheese curds and put in a saucepan in 2-3 stages, constantly stirring the soup;
14. Season the soup with salt and pepper to taste.

Interesting from the net

The traditional recipe for cheese soup is quite simple, and any housewife can always find the ingredients for it. At the same time, the original cooking method turns a fairly ordinary set of products into a real French delicacy. Vegetables can be boiled immediately, or they can be fried a little in butter.

Ingredients:

• 2 processed cheese;
• 2 liters of water;
• 4 potatoes;
• 1 carrot;
• 2 onions;
• 3 cloves of garlic;
• Cilantro;
• Salt pepper.

Cooking method:

1. Cut the potatoes into small cubes, put in a saucepan and cover with water;
2. Grate carrots, chop onions;
3. When the water boils, add vegetables to the pan and cook until tender;
4. Cut the curds into cubes and add to the soup, stir;
5. Chop the garlic finely, pour into a saucepan;
6. Add salt, pepper and cilantro, stir and remove from heat.

Fish soup with melted cheese and shrimps

Delicate cheese flavor goes well with various seafood. The soup is airy and literally melts in your mouth. A real culinary masterpiece is obtained using king prawns.

Ingredients:

• 400g processed cheese;
• 4 potatoes;
• 2 carrots;
• 400g shrimp (peeled);
• 2 tsp dried dill;
• 2 tsp dried parsley;
• Salt.

Cooking method:

1. Pour 1.5-2 liters of water into a saucepan, bring to a boil, salt;
2. Dissolve melted cheese in boiling water;
3. Cut potatoes into small pieces and pour into a saucepan, cook for 15 minutes;
4. Grate the carrots and fry for 3-5 minutes in vegetable oil;
5. Add carrots and shrimps to the soup;
6. Season the soup with salt to taste, stir and bring to a boil;
7. Pour dried herbs into a saucepan, mix;
8. Remove soup from heat and leave under a closed lid for 20-30 minutes.

Great soup for family dinner. The dish itself is quite simple, but the processed cheese gives it new flavors, and the variety of spices gives it a delicious aroma. Vermicelli should be taken very small, specially designed for first courses.

Ingredients:

• 300g chicken fillet;
• 4 liters of water;
• 400g processed cheese;
• 3 potatoes;
• 4 tablespoons vermicelli;
• 50g butter;
• 3 bay leaves;
• 1 carrot;
• 1 onion;
• 1 tsp dry basil;
• 1 parsley root;
• Salt pepper.

Cooking method:

1. Pour water into a saucepan of a suitable size;
2. Peel the onion and parsley root, throw in the water whole;
3. Cut the carrots into several large pieces and add to the pan;
4. Cook vegetable broth for 30 minutes over low heat;
5. Cut the potatoes into large, random pieces, add to the rest of the vegetables;
6. Continue cooking for another 15 minutes;
7. Rinse the fillet and chop finely;
8. Remove all vegetables from the pan. Remove the onions, parsley and carrots, and set aside the potatoes for a while;
9. Put fillets in broth and cook until tender;
10. Add basil, salt, pepper and bay leaves;
11. Heat the potatoes lightly and return them to the pot;
12. Pour the vermicelli into a dry frying pan and fry until golden brown;
13. Grate cheese curds and add to soup, stir well;
14. Pour noodles into a saucepan and boil for 2-3 minutes;
15. Throw a piece of butter into the finished soup;
16. Let the soup steep for 15-20 minutes.

Now you know how to make cream cheese soup according to the recipe with the photo. Bon Appetit!

Cream cheese soup is an original and unusual dish that will add a pleasant variety to your usual list of first courses. It can be made with meat, fish, and even vegetarian. For the best result, you need to pay attention to several important points:

• Processed cheese can be quite salty by itself, so you need to salt the soup only after it dissolves;
• It is better to introduce cheese in small portions so that lumps do not form;
• Whatever ingredients you use, you need to chop them finely enough - this way the soup will be much softer;
• Onions and carrots should not be over-fried. They just need to get a little softer;
• Processed cheese can be taken as hard (like "Friendship"), and more liquid ("Amber", etc.);
• For a more creamy flavor, you can throw some butter into the hot soup.

Anyone who loves cheese will no doubt love this taste too. Subtle aroma, rich flavor notes and soft consistency make this dish one of the most popular all over the world, and with the addition of various components, the soup acquires a variety of flavors.

This soup is prepared from any products that can be found in the refrigerator. The main thing is that there is cheese, since it is the basis of the whole dish.

Before you figure out how to make a mashed cheese soup, you need to decide on the ingredients. The first task of any housewife who decides to cook this culinary masterpiece is choosing the right cheese. To figure out which cheese is best for cheese soup, you need to know the difference between cheese soup and cheese soup. Since for the first one needs melted, and for the second, ordinary hard varieties are also suitable.

Processed cheeses dissolve faster and better, resulting in the desired soup consistency. Of course, you can also cook from solid, but then it will need to be chopped with a knife or on a grater. The heat treatment time will depend on the variety.

It is also worth paying attention to what exactly is being bought: a cheese product or cheese, since there is a significant difference between them. The cheese is made from dairy components, while the cheese product is made from fats and proteins.

When choosing a product, there are several important factors to consider:

1. Price. Despite the fact that melted varieties are cheaper than solid ones, you should not take the cheapest one, or vice versa. Better to stick to the golden mean.
2. Composition. If the composition is correct, they will not hide it behind the small print. A good quality product will definitely list all the ingredients.
3. Package. If it is deformed, this may indicate violations in the storage process and spoilage.
4. Colour. The presence of dyes and preservatives in the cheese will give a dense yellow color. But the ivory color speaks of the freshness and natural origin of the product.
5. Taste. Good quality cheese has a creamy, delicate taste. It should not have a sour or bitter aftertaste.

When deciding which processed cheese is best for a soup, you can consider several manufacturers. For example:

• Friendship.
• Viola.
• Hochland.
• The president.
• Amber.

The approximate calorie content of 1 cheese weighing 100 grams is 200 kcal.

The key to a real, flavorful cheese soup is the right choice of cheese.

For a change, you can use any method of cooking this dish. The basis can be meat or vegetable broth. With additional components in the form of mushrooms, seafood or noodles, the dish will be filled with amazing flavors.

Any housewife can make this classic step-by-step recipe.

Products:

• cheese of any brand (processed) - 180-200 gr.
• onions, carrots - each vegetable 1 pc.
• potatoes - 3 tubers.
• lean meat (beef) - 300-350 gr.
• herbs and spices - to your liking.

Cooking process:

1. Pour over the meat with water (2.5 L) and cook until tender. Remove all grease film. Remove the meat. Strain the broth.
2. Peel and chop the vegetables. Throw in broth.
3. When ready, knead with a blender.
4. Add finely chopped meat, herbs and spices.
5. Next, dip the cheese curds into the broth and boil for some more time until they are completely dissolved.
6. Then turn off the stove. Leave to brew for a quarter of an hour.

Serve with homemade croutons or croutons.

Products:

Cooking process:

Products:

• Chicken (loin or thighs) - 0.5 kg.
• Onions and carrots - 1 pc.
• Potatoes - 3 pcs.
• Cheese (processed) - 2 pcs.
• Rice (round) - half a cup.
• Garlic (dry powder) - 1 hour l.
• Dill - a couple of twigs.

Cooking process:

Products:

• Smoked pieces of chicken meat - 200 gr.
• cheese (creamy, soft) - 1 pc. or 100 gr.
• onions and carrots - 1 pc.
• potatoes - 2 tubers.
• cream - ¼ tbsp.
• salt and pepper to your liking.
• Sprigs of dill and parsley.

Cooking process:

1. Pour 1.5 liters of water over the chicken pieces and boil for 20 minutes. Take out the pieces. Season with salt and pepper the resulting broth.
2. Cut the vegetables into smaller pieces, grate the carrots on the coarse side of the grater.
3. Fry carrots and onions.
4. Add potatoes to the broth.
5. When the potatoes are cooked, add the frying.
6. Use a blender to puree the soup. Then use the cream. Pour them slowly into a saucepan.
7. Add finely grated cheese and cook for a couple of minutes until it is completely dissolved.
8. Put the meat and herbs in a saucepan.

The soup should be thick and very flavorful.

Products:

• Shrimp - 150-200 gr.
• Cheese (creamy, soft) - 2 pcs. or 180 gr., cheese (hard) - 200 gr.
• Cream - 150-200 gr.
• Broth (meat) - 1 l.
• Milk - 2 tbsp.
• Butter (butter) - 55 gr.
• Flour - 1 tbsp. spoon.
• Saffron (powder) - ¼ tsp
• Salt and pepper to your liking.

Cooking process:

• To make the processed cheese easy to grate, you need to keep it in the freezer for a short time.
• You don't have to cook a lot of soup at once. This is not borscht. All recipes are for 3-4 servings.
• To obtain a thick, correct consistency of water, take a little.
• If you add mushrooms, shrimp or other ingredients to the soup, then it is better not to puree them.
• Before serving the soup, let it brew a little.

So, spending quite a bit of time and products, you can prepare an exquisite dish that will definitely bring variety to your usual diet.

Good recipes. I can add that the broth can be made on the bones. And it also turns out well if you add vermicelli or any pasta.

And in our family they just love to cook it in vegetable broth. Mom also often adds broccoli or zucchini. It turns out a very tasty, thick and hearty soup. Try it, you won't regret it.

Peppercorn

In principle, all cheeses are high-calorie. What is solid, what is melted. If there are concerns about the figure, then at least it is worth excluding the meat broth and cooking either on chicken or on turkey. Better just on the water.

Katrina the Great

I cooked this soup for my wife on March 8, but, to tell the truth, I cannot say that the dish is festive. But tasty. My wife liked it, and so did I. I think we will cook it more than once, I just want to try it with onions, shrimps or mushrooms. I think it will turn out delicious too.

Attention, only TODAY!

With this first course, you can easily feed the whole family and diversify the usual dining table with a truly delicate dish. Cream cheese soup, a step-by-step recipe for which we will tell you today, has an excellent combination of ingredients and an unforgettable cheese taste. It is easy and quick to make, food is affordable and inexpensive, and the whole family will thank you and ask for more.

As you might guess, cream cheese soup belongs to French cuisine, probably only there they could come up with such a delicate and sophisticated dish. Its existence became known at the beginning of the 20th century, and cream soup became especially popular in the 50s of the 20th century, when processed cheese began to be mass-produced.

Calorie cream cheese soup with melted cheese

The calorie content and nutritional value of cream cheese soup are calculated for 100 grams of ready-made dish, which includes processed cheese.

The table shows guideline values. BJU dishes can vary significantly, depending on the additional ingredients used.

How to make cream cheese soup

Any housewife can cook cream cheese soup, and our detailed step-by-step recipe will tell you how to make it even tastier. As processed cheese, we will use the most common curd cheese that can be found on the shelves of any store.

Ingredients

• Water - 2–2.5 liters.
• Processed cheese "Volna" - 2 pcs.
• Processed cheese "Druzhba" with onions - 2 pcs.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Garlic - 2 cloves
• Carrots - 1 pc.
• Vegetable oil - 1 tbsp. spoon
• Green onions - 3 feathers
• Dill - 1 branch
• Parsley - 1 sprig.
• Pepper

How to make cream cheese soup

We put a saucepan with 2.5 liters of water on the fire. While the water is boiling, we prepare the food. Wash the potatoes and peel them, cut them into medium cubes.

Chop the onion larger. Crush the garlic, or you can finely chop it.

Pour vegetable oil into a preheated frying pan, lay out the carrots, fry for several minutes.

Then add the bow to it. Fry until golden brown and golden brown. Add garlic at the very end so as not to burn.

We take processed cheese, cut into cubes, so it will disperse faster in hot water.

The water boiled. First we spread the chopped potatoes, cook until half cooked, about 10 minutes, approximately.

Then add the processed cheese cut into cubes to it. At the same time, we turn down the heat to medium mode, since the cheese is milk, the foam will quickly rise and everything will run away.

As for cheese, you can take any processed cheese, with any toppings you like, be it with ham, mushrooms, bacon, herbs.

Cook until all the cheese is melted, about 15 minutes. Do not forget to stir occasionally, as the cheese can stick to the bottom of the pan.

As soon as the cheese has melted, the potatoes are boiled until tender, put the fried onions and carrots in a saucepan. We turn down the fire to a minimum.

We take a blender and grind everything thoroughly to a creamy consistency.

Finely chop the dill. In addition to dill, you can add green onions and parsley.

Pour cream cheese soup into plates, decorate with herbs and, if desired, with croutons.

This soup can be cooked with chicken broth. To do this, boil the breast until tender, cut into cubes and grind with a blender together with all the ingredients.