Cheese Soup: Delicious Recipes With Melted Cheese, Chicken, Mushrooms And More

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Delicious cream cheese soup: a selection of homemade recipes

Processed cheese is one of those foods that should always be in the refrigerator. This product is good as an independent dish and as a spread on bread, and is also an excellent addition to some complex dishes. For example, soups with the addition of processed cheese acquire a delicate texture, creamy taste and subtle, unique aroma.

Content

• 1 Step-by-step recipes for cream cheese soups

  • 1.1 Cheese soup with mushrooms

    1.1.1 Video: soup with mushrooms and processed cheese

  • 1.2 Cheese soup with sausage and noodles

    1.2.1 Video: Cheese Soup with Sausage

  • 1.3 Cheese soup with smoked chicken

    1.3.1 Cheese soup with smoked chicken

  • 1.4 Cheese soup with red fish and rice

    1.4.1 Video: Cooking Salmon Cheese Soup

Step-by-step cream cheese soup recipes

I love processed cheese since childhood. A spicy snack made from grated curd cheeses with garlic and mayonnaise, sandwiches, sweet chocolate bars with the addition of cocoa - all this is my favorite to this day. However, the real discovery for me was the addition of melted cheese to soups. The first time I heard about such a dish was from my friend. Once we met to start shopping together for the week ahead. And now at the checkout she asked me to wait, because she forgot to buy mushrooms and processed cheese. Everything would be fine, but at the end of the phrase she clarified that it was for soup. Over a cup of tea, which certainly completed our joint hikes, I asked to share a recipe that was new to me. A friend not only talked about the wonderful dish, but also invited me to taste this miracle the next day at lunch at her home. The soup was delicious. After that, I was overwhelmed by the desire to learn more recipes for the first courses with the addition of my favorite product. And now I can share some of them with you. In addition, under each recipe you will find a video with an alternative version of the dish described above.

Cheese soup with mushrooms

A simple dish that can be prepared quickly and without much hassle. The minimum amount of available ingredients and the excellent taste will appeal to many.

Ingredients:

• 2.5 liters of water;
• 400 g of champignons;
• 1 onion;
• 2-3 potatoes;
• 3 processed cheese;
• 1 tbsp. l. sunflower oil;
• 3-4 sprigs of fresh parsley;
• ground black pepper and salt to taste.

Preparation:

1. Pour water into a saucepan and put on the included stove.

2. Rinse the champignons and chop finely.

   

   Use any mushrooms of your choice for soup.

3. Cut the onions into small cubes.
4. Fry the onions in sunflower oil until soft.

5. Put the mushrooms on the onion, continue cooking until all the liquid has evaporated from the pan.

   

   Mushrooms with onions are fried until the liquid completely disappears in the pan

6. Peel the potatoes, cut into small cubes and transfer to a pot of boiling water.
7. Grate the melted cheese on a coarse grater.

8. When the potatoes are tender, add the mushrooms and onions to the soup.

   

   Add mushrooms and onions when the potatoes are soft enough

9. The next step is processed cheese.

   

   Shredded processed cheese dissolves in boiling water in seconds

10. Stir the food well, season with salt and pepper to taste, bring to a boil and remove from heat.

11. Chop the parsley and add to the saucepan.

    

    Fresh greens can be replaced with dried or frozen

12. Cover the food with a lid. After 10 minutes, pour into bowls and serve.

    

    Bon Appetit!

Video: soup with mushrooms and processed cheese

Cheese soup with sausage and noodles

A simple version of a very tasty and satisfying lunch dish. Smoked sausage can be replaced with boiled sausage, but the first option is tastier and more aromatic.

Ingredients:

• 50 g of vermicelli;
• 1 small onion;
• 1 carrot;
• 2 potatoes;
• 150 g smoked sausage;
• 1.5 liters of water;
• 1 processed cheese;
• 1 tbsp. l. sunflower oil;
• salt.

Preparation:

1. Pour the required amount of vermicelli into a bowl.

   

   Add not the thinnest vermicelli to the soup, as it boils quickly

2. Cut the onion into small cubes.

   

   Increase or decrease the amount of onions in the soup to your liking

3. Grate the carrots on a coarse grater.

   

   Carrots can be grated or very finely chopped with a knife

4. Cut the potatoes into cubes or freeform pieces.

   

   Cut the potatoes into small pieces to cook them faster

5. Cut the sausage into thin strips.

   

   Sausage can be replaced with ham or sausages

6. Fry the onions and carrots in sunflower oil until soft.

   

   Vegetables are fried in refined sunflower or butter

7. Place the sausage in a skillet with vegetables.

   

   Smoked sausage will make the soup amazingly aromatic and very tasty.

8. Stir occasionally and cook the roast over medium heat for 5 minutes.

   

   Stir frying occasionally to prevent vegetables and sausage from burning

9. Place the potatoes in a pot of boiling water and cook for 5 minutes.

   

   Place potatoes in boiling water

10. Chop the processed cheese with a knife or grate.

    

    The smaller the pieces of processed cheese, the faster it will melt in hot soup

11. Transfer the vegetable fry with sausage and processed cheese to a pot with potatoes, stir well and continue cooking for 5-7 minutes.

    

    Stir the soup until the cheese is completely melted in the liquid

12. Pour noodles into the soup, add salt to taste, mix everything again.

    

    To avoid clumping, add vermicelli gradually

13. After 3 minutes, remove the soup from heat and, without covering, let it brew for 10 minutes.

    

    Let the soup steep - this will enrich its taste and aroma

14. Serve the soup hot.

    

    The food is served hot

Video: cheese soup with sausage

Cheese soup with smoked chicken

This version of the soup with processed cheese is in no way inferior in taste and aroma to its predecessor. Smoked chicken meat makes it especially rich.

Ingredients:

• 1.5 liters of water;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 3 tbsp. l. processed cheese;
• 2 smoked chicken thighs;
• 1 bunch of dill;
• 2 tbsp. l. vegetable oil;
• turmeric - 1/2 tsp;
• salt and black pepper to taste.

Preparation:

1. Pour chicken thighs with water, bring to a boil. Add a pinch of turmeric, fresh dill stalks and cook for 10-15 minutes.

   

   You can replace the water with chicken broth for a brighter taste.

2. Fry the finely chopped onion in vegetable oil until translucent.

   

   Saute the onions until soft

3. Add grated carrots to the onion, cook for another 2 minutes.

   

   Carrots can be grated or cut into very small cubes

4. Cut the peeled potatoes into strips.

   

   Cut potatoes into strips or small cubes

5. Remove the chicken thighs from the broth and cool.

   

   Chicken thighs should be cooled before slicing

6. Separate the meat from the bones, cut into small pieces.

   

   Chicken meat without bones, skin and cartilage is added to the soup

7. Use a slotted spoon to remove the dill stalks from the pan.

8. Add potatoes, meat, vegetable fry and melted cheese to the broth, stir the soup and cook over medium heat for 10-15 minutes (until the potatoes are soft).

   

   Stir the soup until the cheese is completely dissolved

9. Turn off the stove, cover the pot and let the soup sit for 5 minutes.
10. Chop fresh dill.

11. Pour the soup into portioned bowls, sprinkle with herbs.

    

    Dried slices of white bread or loaf can be served with the soup

Cheese soup with smoked chicken

Cheese soup with red fish and rice

The dish prepared according to this recipe turns out to be thick, satisfying and very beautiful. Soup with salmon and rice can be served both for a regular lunch and on a festive table.

Ingredients:

• 700 ml of water;
• 200 g processed cheese;
• 200 g fresh salmon;
• 65 g dry rice;
• 1 carrot;
• 1 onion;
• 1 tbsp. l. sunflower oil;
• 2-3 sprigs of fresh dill;
• 1/3 tsp a mixture of aromatic herbs;
• salt to taste.

Preparation:

1. Boil the rice until tender in water with a pinch of salt.

2. Grate the carrots on a fine grater, cut a small onion into small cubes.

   

   Chop vegetables for soup in any way convenient for you

3. Fry vegetables until soft in refined sunflower oil.

   

   Fry onions and carrots in refined sunflower or olive oil

4. Pour the water into a saucepan and bring to a boil.

5. Dissolve melted cheese in hot water.

   

   If you are using processed cheese in a block, grate it first or chop it finely with a knife

6. Transfer the fried onions and carrots to the resulting mixture.

   

   Frying vegetables will make the soup tastier and brighter.

7. Add rice to the soup.

   

   Rice should be soft, but not overcooked

8. Season the soup with salt to taste, stir and leave on the lowest heat.

   

   Stir the food to prevent it from burning, otherwise the taste will be spoiled.

9. Cut the red fish fillet into small pieces of arbitrary shape.

   

   You can use fresh or frozen fish to make the soup.

10. Transfer the fish to the soup.

    

    Do not overcook fish, otherwise it will lose its taste and beneficial properties.

11. Pour the mixture of dried herbs and chopped fresh dill into a saucepan, stir, increase the heat and cook for 3-4 minutes.

    

    Add dried herbs as you like

12. Let it brew under the lid for 10 minutes and start treating loved ones.

    

    Cheese soup with red fish and rice has a magical taste

Video: cooking salmon cheese soup

Do you have recipes for delicious soups with melted cheese in your culinary treasury? Tell us how you make this delicious and aromatic meal. Bon Appetit!