home/ Bakery

Creamy cheese soup. Chicken cream soup with cheese

With this first course, you can easily feed the whole family and diversify the usual dinner table a truly tender dish. Cheese cream- the 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.

It's not hard to guess cream cheese soup refers 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 they began to mass produce processed cheese.

Calorie cream cheese soup with melted cheese

Calorie content and the nutritional value cream cheese soup are designed 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 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

Step 1.

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.

Step 3.

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

Step 4.

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

Step 5.

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

Step 6.

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

Step 7.

The water boiled. We spread the chopped potatoes first, 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 that you like, be it with ham, mushrooms, bacon, herbs.

Step 8.

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.

Step 9.

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

If you are looking for a non-trivial version of a hot first course, then the recipe for cream cheese soup is just what you need! The chowder turns out to be very tender and tasty. Its consistency resembles mashed potatoes, so you can serve a delicacy and small child... You can cook it by different recipes: with mushrooms, with chicken, with sausage or sausages. However, no less appetizing is the option just with vegetables and cheese or several of its varieties. You can also experiment with broths. In any case, cook this soup, which is incredibly popular in many European cuisines, not difficult. You can do it for sure!

Cooking time - 1 hour 5 minutes.

Servings Per Container - 2.

Ingredients

The classic cream cheese soup recipe is very simple. These are the products we need to get a hearty brew for lunch:

butter - 30 g;
potatoes - 2 pcs.;
processed cheese - 90 g;
purified drinking water - 200 ml;
low-fat cream - 120 ml;
turnip onion - 1 head;
vegetable oil - 30 ml;
fresh carrots - 1 pc .;
fresh dill - 2 branches (for serving);
hard cheese- for filing;
salt to taste.

How to make cream cheese soup

Usually there is no difficulty in making a cream cheese soup according to traditional recipe from the photo does not appear. So, as a result, you will end up with an exquisite version of the first course on your table.

Before preparing the cream cheese soup according to step by step recipe with a photo, prepare all of the above ingredients.

First, do the preparation of vegetables. Remove the husk from the onion. Rinse. Cut into small, small cubes, so that later it is easier to puree. Peel the carrots. Rinse thoroughly in running tap water. Cut into small pieces.

Pour a little refined vegetable oil into a saucepan in which it is planned to cook cream soup with cheese. Send on fire. When the oil is hot, pour into it vegetable cuts... Mix. Fry vegetables over medium heat for 5 minutes.

Peel the potatoes this time. Rinse thoroughly and cut into small slices.

Send the potatoes to the pan for the onion-carrot preparation. Mix everything and fry for literally a minute, then add clean drinking water to the vegetables. It will need just enough to cover the potatoes. Salt. Cook over low heat for half an hour.

Pour in the cream. Add a small piece of butter. It will give the dish a special non-trivial taste. Stir the brew until the butter is melted. Cut the processed cheese into small pieces and also send to the stew. To stir thoroughly. Boil for another 7-10 minutes - and it's time to remove from heat.

Received cheese composition mix thoroughly with an immersion-type blender until a homogeneous soup is obtained. Pour the stew into portioned plates, which are recommended to be warmed up a little beforehand. Grate hard cheese on a medium or coarse grater. Sprinkle each serving with a small pinch of shavings. Wash, dry and finely chop fresh dill. Complement the serving of the brew with this blank.

Now you know how to make cream cheese soup without the hassle! It turns out to be dense and thick. In addition to it, you can serve homemade croutons - it will be spicy and tasty!

Video recipes

Video recipes have been prepared for novice culinary specialists that allow you to understand the whole essence of cooking cream cheese soup. All the instructions in the compilation explain the principle of preparing such first courses in a simple and accessible way:

Cream Cheese Soup - Simple, hearty and tasty dish... It has a delicate, creamy consistency, which is achieved by grinding all ingredients to homogeneous mass and adding cheese, milk or cream. Any kind of cheese is suitable for cream cheese soup: hard, soft, melted and even moldy. Ready-made cream soup is usually served with croutons and sprinkled with chopped herbs.

How to make cream cheese soup?

Composition:

Potatoes - 2 pcs.
33% cream - 250 ml.
Parmesan cheese - 150 g
Water - 400 ml.
Processed cheese - 300 g
Salt and pepper to taste.

Preparation:

Boil the potatoes in a saucepan until tender in 400 ml of water.
Finely grate the Parmesan and add half to the potatoes. Add 150 g of processed cheese. Grind the resulting mixture in a blender and pour back into the saucepan. Add remaining cheese and cream.
Season with salt and pepper. Place on the stove and cook over medium heat, stirring constantly.
Ready soup is poured into bowls, garnished with herbs and served hot.

Cream cheese soup with vegetables

Composition:

Onions - 2 pcs.
Flour - 3 tbsp. l.
Celery root - 100 g
Butter - 2 tablespoons l.
Water - 1 l
Potatoes - 3 pcs.
Processed cheese - 400 g
Olive oil - 4 tablespoons l.
Dry white wine - 0.5 tbsp.
Salt and pepper to taste
Nutmeg - to taste
Greens

Preparation:

Peel and coarsely chop onions, potatoes and celery. Saute vegetables on olive oil about 2 minutes, add wine and simmer. Pour water into a saucepan and add vegetable stew, bring to a boil, remove foam and cook for 30 minutes. Grate the processed cheese.
Pour the soup into a blender and whisk until puree. Return the mixture back to the saucepan, add grated cheese, salt and spices. Place the soup on the stove, bring to a boil and remove from heat. Sprinkle the prepared soup with chopped herbs and serve.

Cream cheese soup with bacon

Composition:

Cauliflower - 350 g
Leeks - 350 g
Potatoes - 3 pcs.
Milk - 300 ml
Mustard - 1 tsp
Cheddar cheese - 200 g
Smoked bacon - 200 g
Chicken broth - 1 l
Salt and pepper to taste
Nutmeg - ½ tsp

Preparation:

Pour broth into a saucepan, put on fire and bring to a boil.
Peel and dice the potatoes. Cut the leeks into rings.
Add vegetables to the broth, not forgetting the cabbage.
Season with salt and season. Boil vegetables for 20 minutes, then pour into a blender and beat until smooth. Add milk, mustard, grated cheese and whisk again.
Pour the mixture into a saucepan and boil.
The finished cream soup is served with chopped bacon and grated cheese.

Creamy soup with cheese and zucchini

Composition:

Water - 2 l
Carrots - 2 pcs.
Leeks - 1 pc.
Parsley root - 1 pc.
Celery - 3 pcs.
Zucchini - 2 pcs.
Onions - 1 pc.
Cream cheese - 300 g
Butter - 100 g
Salt and paprika to taste
Bacon - 150 g
Bread - 4 pcs.

Preparation:

Peel and chop carrots, leeks and celery. Pour water into a saucepan, add vegetables and cook broth. Cut into cubes onion and fry it on butter until golden brown.
Cut the zucchini into cubes and place in a saucepan over the onion. Fry over low heat for 5 minutes, add 0.5 tbsp. vegetable broth and simmer over medium heat for 10 minutes.
Transfer the stewed onions and zucchini to the stockpot, add the grated cheese and season with salt and pepper. Bring the soup to a boil, pour into a blender and whisk until smooth.
Cut the bread and bacon into cubes and fry in a skillet. Ready cheese soup garnish with croutons and bacon, season with paprika and serve.

Schwerin cheese cream soup

Composition:

Leeks - 2 pcs.
Tomato paste - 1 tbsp l.
Flour - 3 tbsp. l.
Broth - 1.5 l
Vegetable oil - 1 tbsp. l.
Cheddar cheese - 200 g
Smoked ham - 150 g
Salt and red pepper to taste
Nutmeg - 1 pinch
Mustard - 2 tbsp. l.
Milk - 300 ml
Butter - 50 g

Preparation:

Rinse the leeks, cut into thin half rings and fry in butter until golden brown. Add to the bow tomato paste, mustard and flour. Stir and simmer for 2 minutes.
Cut the smoked ham into cubes or strips, fry on a preheated vegetable oil 4 minutes
Take a large saucepan, pour in the broth and milk, bring to a boil. Add the stewed onions along with tomato sauce and cook for 5 minutes. Then put the fried smoked ham and grated cheese into a saucepan. Season with salt, pepper and add nutmeg. Heat for 5 minutes and transfer to a blender. Whisk until smooth and serve hot.

Cream cheese and seafood soup

Composition:

Onions - 1 pc.
Celery - 2 pcs.
Processed cheese - 300 g
Green peas - 150 g
Carrots - 1 pc.
Potatoes - 3 pcs.
Seafood cocktail - 0.5 kg
Vegetable oil
Water - 2 l
Greens
Salt and pepper to taste
Pieces white bread- 4 things.
Garlic - 2 cloves
Butter - 1 tbsp. l.
Paprika

Preparation:

Peel the onions and carrots. Grate the carrots on a coarse grater, dice the onion, chop the celery. Heat oil in a skillet and saute vegetables until soft.
Pour water into a saucepan and put on fire. Grate the cheese on a coarse grater, add to a pot of water and cook until completely dissolved. Bring to a boil, season with salt and pepper.
Peel potatoes, cut into cubes and place in a saucepan. Cook for about 5 minutes, add the sautéed vegetables and cook for another 5 minutes.
Add seafood to the pot and green pea... Cook for 5 minutes. While the soup is cooking, make the croutons. Cut the bread into cubes, heat the butter in a skillet, brown the bread. Peel the garlic and pass through a press. Sprinkle the croutons with garlic and paprika.
Chop the herbs finely and add to the soup. Ready soup is poured into bowls and served with garlic croutons.

Cream cheese soup - delicious, light and tender dish that will suit everyone's taste. There are many recipes for cooking. There are lungs vegetable options and rich thick soups with bacon and croutons.

Of all the dishes, the most delicate, but at the same time hearty dish is a cream soup. Its consistency is obtained after the finished ingredients are ground with a blender. The main component is cheese, and any - hard, soft or processed. There are a lot of recipes for cream soups. Below are some of the tastiest of them.

How to make cheese soup

A properly prepared cream soup has a creamy consistency, which is made by adding milk or cream to the dish. In the cooking process, in addition to cheese, other ingredients can be used, for example, bacon, broccoli, celery, cauliflower, potatoes, mushrooms, herbs or seafood. As you can see in the photo, fried shrimp, slices of boiled salmon or trout, sausage, and croutons are suitable as a serving for the finished dish.

Step by step video recipe

Processed cheese soup

Cream cheese soup can be cooked with melted cheese, for example, "Druzhba" or "Russian". One simple recipe will take you only 50-60 minutes, but the soup will be just as healthy. The calorie content of such a dish is low. You can even make cheese soup in the multicooker by selecting the Stew mode. In any case, ingredients from the following list are required from you:

carrots - 1 pc.;
bulgarian pepper - 2 pcs.;
potato tubers - 3 pcs.;
onion - 1 pc.;
processed cheese - 200 g;
parsley or other herbs.

To make such a dietary cream cheese soup, use the following instructions:

Wash and peel the carrots, grate them with a fine grater.
Put a pot of water on the stove, throw carrots, cubes of peeled potatoes.
Fry the onions until golden brown in butter and also send them to the broth.
10 minutes before the expected end of cooking, add pepper to the cream soup to add a special taste.
Add last processed cheese.
When the curds are melted, remove the pan from the heat, remove the pepper and drain some of the liquid for now.
Using a blender, bring the cream soup to the desired consistency, adding broth if necessary.
Sprinkle the finished dish with parsley or other herbs.

Cheese soup with champignons

For mushroom lovers, the following cream soup recipe is suitable. In the simple one, only champignons are present, and in the more complex one is added to them chicken fillet, vermicelli or trout. Instead of champignons, you can also use chanterelles. For simple recipe you will need the following ingredients:

processed cheeses - 2 pcs.;
onion - 1 pc.;
fresh champignons - 0.2 kg;
carrots - 1 pc.;
potato tubers - 4 pcs.;
water - 2 l;
parsley or dill - a bunch.

To make cream cheese mushroom soup, use the following step-by-step instructions:

Peel and rinse the vegetables, chop the onion very finely, cut the potatoes into cubes, and grind the carrots with a coarse grater.
Pour water into a saucepan, put on fire to boil. You can also use a ready-made broth based on chicken or turkey meat.
Throw the potatoes into boiled water, cook until tender, i.e. about 15-20 minutes
While the potatoes are boiling, prepare the mushrooms - wash them and cut them into slices.
Fry the onions and carrots in oil. When the vegetables become soft, add the mushrooms. Fry for 15 minutes.
Add fried vegetables with mushrooms to the finished potatoes, keep on fire for another 3 minutes.
At the end, add processed cheese, after dissolving, add seasonings and finely chopped herbs. Darken the cream soup a little more and process everything in a blender.

Chicken soup with cheese

Home-cooked people will also like the following recipe - French cheese cream soup with chicken. It is more satisfying, and you will need the following ingredients:

potatoes - 0.5 kg;
onion - 1 pc.;
carrots - 1 pc.;
chicken fillet - 0.3 kg;
processed cheese - 400 g.

You need to cook cream soup according to the following instructions:

Take a saucepan, pour water into it. After boiling, add the chicken fillet and cook until tender.
Cut the cooled meat into separate small pieces.
Cook the sliced potatoes for 7 minutes.
After that, add chopped onions, grated carrots, pieces to the broth chicken meat... Cook for about 10 more minutes.
Toss in the grated cheese, stir until completely dissolved. Season with spices.
Using a blender, process the soup until puree.

Cheese soup with smoked chicken

Similar to the previous recipe is the method of making cheese soup using smoked chicken, which only needs 0.3 kg. The list of the rest of the ingredients looks like this:

champignons - 0.2 kg;
cheese - 0.25 kg;
potatoes - 3 pcs.;
chicken broth - 2 l;
leeks - 1 stalk;
dill or parsley.

The instructions for making soup include the following steps:

Pour some of the broth into a separate container, heat it up and dissolve the grated cheese there.
Cut the peeled potatoes into cubes, boil them until tender. Then pour in the melted cheese.
Cut smoked chicken with mushrooms into cubes, fry them in oil.
Add grilled, chopped herbs to the soup. Cook a little more, then process until creamy with a blender.

Puree soup with meatballs

By following recipe you are invited to make a cheese cream soup with meatballs. It has a coarser consistency, because the ingredients are not processed by a blender. For such a dish, you will need the following ingredients.

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. If you prefer cheese soup, you can be sure of excellent taste the resulting dish. And the fascination of the process of cooking it will make you turn to the recipe again and again.

Exquisite delicate taste and processed cheese gives the flavor to such a soup. It goes well with a wide 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 more fresh cheese added to the broth, the better it will be. There will be no extraneous odors and harsh 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 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.

Creamy potato cheese 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 boils, 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 to vegetable broth and bring it 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;
cheese hard varieties- about one hundred grams;
low-fat cream;
water;
parsley.

Chop the peeled onions, carrots, potatoes. Grate cheese on a coarse grater. Pour oil into the multicooker and heat it up on 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 the 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 using 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 will 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's 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.