Puree soup with cheese recipes. Cheese cream soup recipe with processed cheese

Today we will cook with you cream cheese soup with mushrooms. Cheese cream soup will delight all cheese lovers and cheese lovers! Prepare it using this simple recipe. Not only is this soup mind-blowingly delicious, it is also very nutritious. The dish is inexpensive, easy to prepare and very appetizing.

Unlike many other soups, creamy cheese soup will be enjoyed by all children, as well as adults who do not consider themselves fans of first courses. You can serve cream cheese soup for lunch, breakfast or dinner - it will come in handy at any time of the day. But it should be borne in mind that its calorie content is quite high, and therefore those who are watching their figure should not overdo it with such a dish in the evening.

This recipe is quite simple, although the resulting dish will make the whole family salivate profusely with its aroma alone.

To prepare cream cheese soup you will need:

Beef fillet - 500 g,
Potatoes - 4 pcs.
Carrots - 2 pcs.
Onion - 1 piece,
Champignons - 300 g,
Processed cheese - 200 g,
Salt, pepper - to taste,
Greens (dill, parsley, onion).

Add beef fillet cut into several pieces into salted boiling water. Since beef takes a long time to cook, cook the meat for 40 minutes.

At this time, cut the mushrooms (300 g) and onion (1 piece) into cubes. Don't forget to wash the mushrooms first. Grate the carrots on a fine grater.

Heat a frying pan and pour 2 tablespoons of vegetable oil into it. You can determine the optimal oil temperature for frying ingredients in the following way. Place a slice of onion in the cold oil; when the oil begins to sizzle, add the rest of the onion.

Fry the onion until golden brown.

Fry the carrots.

Add mushrooms to the pan and stir. Fry the ingredients for 15 minutes at medium temperature. To prevent the ingredients from burning, do not forget to stir them periodically. If you feel that the mixture is starting to burn, then add a little filtered water to it and stir. Cover with a lid and simmer over low heat.

Cut the potatoes into small cubes (4 pieces).

Add potatoes and fried mixture to boiling water.

After 40 minutes, add the meat and let it cool.

Cut the meat into small cubes (about 0.5-1 cm) and add it back to the pan.

When the potatoes are ready (about 15-20 minutes), add melted cheese (200 g) and stir until completely dissolved.

Add herbs, a couple of bay leaves and pepper. Cook for 5 minutes.

Pour the broth into a separate bowl. For these purposes, I use a large mug (0.5 l).

The previously added bay leaf (2 pieces) must be removed from the pan. Using a blender, grind the remaining mixture to a uniform consistency.

Gradually add the broth and continue stirring until you get a homogeneous mass. Cream cheese soup should not be too liquid, so do not add all the broth at once. If you do everything this way, the soup will be more smooth, tender and creamy.

You can also add a little low-fat cream to the soup, then the dish will have an even brighter creamy taste. Be sure to serve the finished soup sprinkled with chopped fresh herbs. In my case, I added croutons and a little grated cheese to the soup.

Bon appetit!

Anyone who loves cheese will undoubtedly love this taste. The delicate aroma, rich flavor notes and soft consistency make this dish one of the most popular around 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 entire dish.

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

Processed cheeses dissolve faster and better, resulting in the desired consistency of the soup. Of course, you can cook it from a hard one, 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 you are buying: a cheese product or cheese, since there is a significant difference between them. Cheese is made from dairy components, and the cheese product is made from fats and proteins.

When choosing a product, it is worth considering several important factors:

Price. Despite the fact that melted varieties are cheaper than solid ones, you should not take the most inexpensive one or vice versa. It's better to stick to the golden mean.
Compound. If the composition is correct, they will not hide it behind small print. A good quality product will definitely list all the ingredients.
Package. If it is deformed, this may indicate violations during storage and deterioration.
Color. The presence of dyes and preservatives in the cheese will give it a dense yellow color. But the ivory color speaks of the freshness and natural origin of the product.
Taste. Good, high-quality cheese has a creamy, delicate taste. It should not give off a sour or bitter aftertaste.

When deciding which processed cheese is best for 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 variety, you can use any method of cooking this dish. The basis can be meat or vegetable broth. With additional ingredients in the form of mushrooms, seafood or vermicelli, 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 - 1 piece of each vegetable.
potatoes - 3 tubers.
lean meat (beef) - 300-350 gr.
herbs and spices - to your taste.

Cooking process:

Pour water (2.5 liters) over the meat and cook until it becomes soft. Remove all fat film. Remove the meat. Strain the broth.
Peel and chop the vegetables. Throw into the broth.
When they are ready, mash them with a blender.
Add finely chopped meat, herbs and spices.
Next, put the cheese curds into the broth and cook for some more time until they are completely dissolved.
Then turn off the stove. Leave to brew for a quarter of an hour.

You can serve with homemade croutons or crackers.

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 tsp. l.
Dill - a couple of sprigs.

Cooking process:

Products:

Smoked chicken pieces - 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 taste.
Sprigs of dill and parsley.

Cooking process:

Pour 1.5 liters of water over the chicken pieces and boil for 20 minutes. Remove the pieces. Salt and pepper the resulting broth.
Chop the vegetables into smaller pieces and grate the carrots on the coarse side of a grater.
Make a fry from carrots and onions.
Add potatoes to the broth.
When the potatoes are cooked, add the frying.
Puree the soup using a blender. Then use cream. Slowly pour them into the pan.
Add finely grated cheese and cook for a couple of minutes until it is completely dissolved.
Place the meat and herbs into the pan.

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 taste.

Cooking process:

To make the processed cheese convenient to grate, you need to keep it in the freezer for a short time.
There is no need to cook a lot of soup at once. This is not borscht. All recipes are designed 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, it is better not to puree them.
Before serving the soup, you need to let it brew a little.

So, by spending very little time and ingredients, you can prepare a delicious dish that will definitely add variety to your usual diet.

Good recipes. I can add that the broth can also be made with bones. It also works well if you add vermicelli or any pasta.

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

Peppercorn

Cheeses are basically all high in calories. Some are hard and some are melted. If you have concerns about your figure, then you should at least exclude meat broth and cook with either chicken or turkey. Or better yet, just on the water.

Katrina the Great

I prepared this soup for my wife on March 8, but, to tell the truth, I can’t say that the dish is festive. But tasty. My wife liked it, and so did I. I think we’ll cook it more than once, I just want to try it with onions, shrimp or mushrooms. I think it will be delicious too.

Attention, TODAY only!

Not every woman enjoys cooking soup every day. Especially if it requires observing 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 cooking process will make you turn to the recipe again and again.

Processed cheese gives this soup an exquisite delicate taste and aroma. 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. Carbohydrates should not be more than three per hundred grams of product.

If the indicator is higher, then you can suspect that the cheese was prepared in violation of technology and contains additives that are not healthy for health. Such a product will be higher in calories and not very tasty. Gaining excess weight, of course, will upset the figure-watching lady, so the choice should be taken seriously. You also need to look at the production date. The fresher the cheese added to the broth, the better it will turn out. There will be no foreign odors or strong flavors.

Cheese, according to the rules for preparing soup, should be placed in the pan at the very end, when all the other ingredients have been cooked and pureed. It should boil in the broth until completely dissolved. After this, various seasonings, herbs or crispy white bread croutons are added.

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 ready, the soup is pureed using a masher 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 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 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; no need to cut them. After a quarter of an hour, take out the vegetables, put them in a blender and chop well. The consistency should resemble very thick sour cream without lumps.

Afterwards, 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 the pan. After some time it will completely dissolve. This is a signal that the soup is ready. For taste, you can add seasonings and salt. Before eating the prepared dish, it is recommended to cool it, then pour it into a plate, adding rich croutons and herbs.

Potato cheese cream soup

For this soup you need to prepare:

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

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

Place all ingredients in a blender and puree. Transfer to potato broth and stir. Boil again, add chopped cheese. Wait until it stops being visible in the broth, having completely melted in it.

Five minutes before removing from heat, add greens. Serve to the table warm.

Creamy cheese puree soup

For this dish you will need the following products:

several potatoes;
low-fat cream (4-5 tbsp);
water;
one carrot;
egg;
greenery.

The water needs to be set to warm up, during which time you peel the potatoes and carrots. After the water boils, add the whole vegetables into the pan without chopping them. After ten minutes, the products should be removed and ground using a blender. You need to achieve a homogeneous structure, reminiscent of a very thick puree.

After this, the resulting mixture is added back to the vegetable broth and brought to a boil again. Place the cheese and add cream whipped with egg, cook until the cheese is completely melted in the soup, stirring lightly. Sprinkle with herbs before eating.

Cheese cream 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 onto a coarse grater. You need to pour oil into the multicooker and heat it on the “Fry” mode. Then add the carrots along with the onions and fry with constant stirring for up to ten minutes.

The next step is to add the potatoes, after which all the ingredients in the pan are filled with water. You can add salt and spices as desired. Further cooking is carried out on 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 the pan. When the machine turns off, you need to leave the soup to simmer in the “Reheat” mode for about five minutes. Then pour it into a convenient container and grind all the components with a blender.

After this, 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.

Place the washed chicken fillet in a multicooker pan and add 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 cut the potatoes into cubes. Take out the finished fillet and chop finely.

Place all the previously mentioned ingredients along with the melted cheese into the bowl for preparing the soup. Before closing the lid, you can add spices and add salt to taste. Set the “Cooking” mode and cook for a quarter of an hour.

Prepare the dill by washing and chopping it. Peel the garlic and squeeze it out using a press.

When the multicooker beeps, open the lid, add 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 ground in a blender.

Simple cheese soup recipe

If a woman doesn’t have vegetables and seasonings on hand, but wants to make cheese soup, then she 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 boil. To make the soup more airy and creamy, you can additionally beat it with a whisk or mixer. It will be more pleasant to eat such a dish if it is decorated with herbs.

For pureed soup you need to use soft water. For this purpose, you can pass tap water through a filter or purchase bottled products. If you add hard water, the food will acquire an unpleasant iron taste, which will overwhelm the creamy cheese tenderness.

You can serve this soup with toasted aromatic croutons. It’s very simple to prepare them: cut the rye bread, fry it in fragrant vegetable oil, and at the end rub it with a garlic clove. Or put the garlic in a frying pan and fry it together with pieces of bread.

0min.

Cheese puree soup will add variety to your everyday dishes. The dish has a creamy consistency with a very delicate and rather unusual taste.
When preparing pureed cheese soup, it is important to focus on the amount of cheese itself, since it should turn out with a rich cheese taste, while other components will give their aroma, but they should not be audible. You can use any cheese as a basis: hard cheese or ordinary processed cheese. If you have chosen processed cheese, it is better to add it at the very end of cooking. Puree cheese soup can be prepared with vegetable broth, chicken broth, beef broth, and even plain water. You can add various additional foods to it, such as mushrooms, other vegetables and much more.

Recipe for creamy cheese soup with mushrooms

And yet, the most common options for preparing puree cheese soup are: puree cheese soup recipe with chicken and puree cheese soup recipe with mushrooms. So, the recipe for pureed cheese soup with mushrooms.

Required Products:

300 gr. champignons
1 carrot
4 processed cheese or 200 gr. hard cheese
parsley dill

How to make creamy cheese soup

According to this recipe, we will cook pureed cheese soup in water. Therefore, such pureed cheese soup with mushrooms can be prepared very quickly, it can even be called a quick dish, but the taste will pleasantly surprise you. We recommend preparing a spicy one for this delicate soup.

1. We wash the champignons well and cut them into 4 parts, peel the carrots and grate them using a medium grater, cut the cheese into cubes of the same size.

2. Bring the water in the pan to a boil, add the cheese and cook until it is completely dissolved.

3. The next step is to add the mushrooms and boil for about 10 minutes, then the carrots and cook until tender.

4. Crautons are perfect for pureed cheese and mushroom soup. It is better to prepare them in advance.

They serve pureed cheese soup with mushrooms with a lot of herbs and.

Recipe for chicken puree soup with cheese

For those who love chicken broth and soups prepared with it, we suggest making pureed cheese soup with chicken.

You'll need:

3 pcs. chicken fillet
5 potatoes
2 carrots
1 onion
4 processed cheeses
black pepper, salt

How to make creamy cheese soup with chicken

1. Wash the chicken fillet well, place it in a saucepan, add water, bring to a boil and cook for half an hour over low heat.

2. Then add potatoes, finely grated carrots and finely chopped onion.
When the potatoes are ready, add the cheese curds cut into small pieces and cook until they are completely dissolved.

3. In addition to black pepper and salt, you can add dry paprika to the finished pureed cheese soup with chicken.

Serve the dish with a lot of greens.

Recipe for pureed cheese soup in a slow cooker

Today's housewives are very lucky with the advent of various assistant machines in the kitchen. A wonderful invention - a multicooker! Any dish can be prepared much faster than on a conventional stove or using an oven. And most importantly, steamed dishes are much healthier!
Cheese cream soup in a slow cooker will better retain all the nutrients and vitamins.

You'll need:

How to cook puree soup in a slow cooker

1. We start by preparing all the components of the pureed cheese soup for cooking in a slow cooker.
Peel the onions and carrots and chop finely.

2. Cut the potatoes into cubes.

3. Grate hard cheese using a coarse grater.

4. Wash the greens well and chop finely.

5. Pour a little vegetable oil into the bottom of the multicooker, add carrots and onions and set on low for 10 minutes.

6. Then place the potatoes and fill with broth. At the very end of cooking, open the lid and add cheese. We set it again to the 10-minute mode.

7. At the end of cooking, remove all contents and place in a blender to obtain a puree.

Serve the creamy soup with plenty of herbs.

Enjoy your meal!

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Cheese cream soup with mushrooms and chicken is a very delicate dish with a creamy texture and pleasant aroma.

It's the perfect combination of chicken, mushrooms and cheese with just a few extras.

Such soups are often prepared in France: there, housewives use world-famous French cheeses for their dishes.

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Description of the dish

However, even with our simplest Druzhba cheeses, you can prepare a delicious and aromatic soup. Any housewife can handle it, and it will take about 40-45 minutes to prepare – ideal for a weekday lunch.

Attention! Cheese cream soup with mushrooms and chicken is considered a fairly light dish for the figure and at the same time very satisfying due to the large amount of protein.

Energy value and calorie content

Nutritional value is calculated per 100 grams. ready dish:

calorie content – 40 kcal;
proteins – 4.3 g;
fats – 0.8 g;
carbohydrates – 3.9 g.

However, these data are approximate. The characteristics of the products - the type of mushrooms, cheese and other ingredients - are of great importance in determining the nutritional value.

Step by step recipe

This dish is easy to prepare, so if you are a novice housewife, do not be alarmed; below we will provide step-by-step instructions with photos that will help you clearly understand each stage of preparation.

Ingredients

To prepare the soup you will need:

chicken – about 400 gr.;
processed cheese – 300 gr. (2-3 pieces);
fresh or frozen mushrooms – 350 gr.;
large onion;
3 medium potatoes;
large carrot;
butter and olive oil;
salt, pepper to taste;
paprika, cumin, rosemary and oregano.

Inventory

To prepare, you will need a stove, a deep saucepan with a capacity of about 3 liters with a lid, a frying pan, a wooden or silicone spatula, a cutting board, a sharp knife, a grater and a blender. So, let's start cooking.

How to cook?

First of all, you need to place the cheesecakes in the freezer. Later they will need to be grated, but frozen it is much easier to do this.
Place chicken into the pan. Any part of the bird will do - thighs, legs or breasts. Pour cool water over the meat and place on the stove. Cook for about 20 minutes, skimming off the foam regularly. If you are using a leg, you need to cook it for about 45 minutes.
While the chicken is cooking, finely dice the onion. Grind the carrots on a coarse grater; you can also finely chop them or make thin slices using a vegetable peeler.
Heat a frying pan and pour olive oil onto it. Add carrots and fry for about 4-5 minutes until they give off their color. Add onion to carrots, stir, add a little water. Leave to simmer until the onion is transparent.
While the frying is being prepared, peel the potatoes and cut them as desired.
When the fried onions become transparent, add butter and spices. Fry for another 3 minutes and turn off the heat.
It's time to test the chicken broth. If it's ready, add mushrooms. It is better to use porcini mushrooms - fresh or frozen. Champignons also go well with chicken in the soup; if they are not there, add any mushrooms. They need to be washed, peeled and cut well.
Add mushrooms to boiling chicken broth. Bring to a boil again; if foam appears, remove. Cook for about 10 minutes.
Add chopped potatoes to the mushrooms and chicken and add frying. Add salt to taste, cook for about 15 minutes.
While the potatoes are cooking, remove the chicken and remove the meat from the bone. Remove the skin, cut the meat into cubes and return to the pan.
Remove the processed cheese from the freezer and grate it on a coarse grater. By this time it should have frozen and will rub easily.
When the potatoes in the soup are ready, add grated cheese and pepper. Stir until the cheese melts well. The soup will take on a beautiful color and incredible aroma.
Remove the pan from the stove and pour the contents into a blender and puree the soup. You can use an immersion blender. After this, pour the soup back into the pan and return to the heat.
Bring the contents to a boil again, turn off the stove. Let the soup sit for 15 minutes.
Now you can serve aromatic cheese soup with mushrooms and chicken. You can decorate with fresh dill and/or parsley.

Watch the video on how to prepare creamed mushroom soup with processed cheese:

We bring it to perfection

Serving will be perfect if you add garlic croutons to the plate. Making homemade croutons is very simple, for this you need:

Prepare garlic oil in advance: chop or put 4-5 cloves of garlic through a garlic press, add oil, add salt, pepper and leave for about an hour.
Cut white bread into cubes and place in a deep plate. Sprinkle thoroughly with oil and garlic and mix. It is better to knead with your hands so that each cracker is well soaked.
Place the crackers on a baking sheet and place it in a well-heated oven. At a temperature of 180 degrees, it is necessary to cook for about 5-7 minutes, stirring regularly. Remove the browned crackers from the oven and let cool.
You can hardly feel the garlic in the ready-made croutons, but they add an incredible aroma to the soup. The taste is piquant, very delicate and soft.

Some ingredients in the soup can be changed to make the dish interesting and unusual. For example:

Take note of the delicious puree soups from,

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