Creamy Cream Soup - General Cooking Principles
Soup with melted cheese will help out in any situation: when there is no time for cooking complex first courses, when there is no meat for broth in the refrigerator, or at the cottage, when you want a tasty but unpretentious first course. Melted cheese soups have a delicate creamy texture, which is achieved by dissolving processed cheese in hot water. The dish will become even more tender if you pour a little milk, cream or butter into the soup. The thickness and consistency of the dish depends on the amount of processed cheese used to prepare the dish. If someone loves soup more thickly, respectively, you need to put more cheese and vice versa. The consistency also depends on the dressing or on the so-called filler: you can put the required amount of potatoes, add onions (which are usually pre-pasted), carrots, pumpkin, mushrooms, ham, chicken, sausage and any other products to taste.
Very tasty and delicious soup with melted cheese and seafood (for example, with mussels, shrimp or salmon). In addition to standard potatoes and onions, many other vegetables are added to dishes: broccoli, cauliflower, celery, corn, etc. To make the soup more nutritious and nutritious, you can add any pasta or cereal. However, pasta for this is better to take durum. By the way, the processed cheese themselves can be not ordinary creamy, but with any taste: mushroom, bacon, ham, greens or garlic. The only thing that needs to be taken into account is that ordinary melted cheese is long and poorly soluble, so stock up, if possible, with special processed cheese for the soup. You can find products in any hypermarket. Such curd bars also have a different taste: mushroom, onion, bacon, garlic, salmon, etc. You can serve the soup with melted cheese with chopped greens and hot croutons made from rye or wheat bread.
Cream cheese soup - preparing food and dishes
From the dishes you will need a pan, a frying pan (if you need to pass vegetables), a grater, a knife and a cutting board. The soup is usually served in deep plates or bowls.
While the water is boiling, you can prepare vegetables and other products: chop the potatoes and onions, if necessary, spice up the onions with the carrots, chop and fry the mushrooms. It is better to cut the melted curds into several parts, so that they will dissolve more quickly in the soup until smooth.
Recipes for melted cheese soup:
Recipe 1: Cream Cheese Soup
This simple budget soup with melted cheese is prepared from the most ordinary products, but despite this, it turns out very tasty, nourishing and tender. This dish is also called “Student soup”. Soup can be prepared at the cottage or at home, when there is no time to prepare complex first courses.
Ingredients Required:
- By 1 carrot and onion;
- Garlic - 1 clove;
- Vegetable oil - 30 ml;
- Potatoes - 2 pcs .;
- Any pasta - 100 g;
- Melted cheese curds (with some taste possible) - 2 pcs .;
- Salt and pepper to taste.
Preparation Method:
We take a small saucepan and pour about a liter of water, put on the fire and bring to a boil. Finely chop the onion, chop the garlic, and grate the carrot. Put vegetables in a frying pan with vegetable oil and sauté over low heat. Peel potatoes and cut into small pieces. Sprinkle potatoes in boiling water, followed by sauteing and pasta. Soup salt and pepper, cook until potatoes are ready. Cheese cheese cut into several pieces and throw in the soup. Cook the soup for another 5 minutes until the cheeses are completely dissolved, stirring occasionally.
Recipe 2: Cream Cheese and Bacon Soup
Very simple, but at the same time delicious soup with melted cheese, which will appeal to all family members without exception.
Ingredients Required:
- 2-3 processed cheeses;
- 1 liter of water;
- Pumpkin - 320-350 g;
- Potatoes - 2 pcs .;
- Butter - 2 tbsp. l .;
- Onions - 1 head;
- Bacon - 150 g;
- Fresh greens.
Preparation Method:
Boil water in a small saucepan (if desired, add a bouillon cube). Put the melted cheese into the boiling water. Peel the potatoes, cut them into small cubes and add them to the broth. Pumpkin pulp cut and put in the soup. In a frying pan with butter, fry until golden brown finely chopped onions, then spread bacon to the onions. We check the readiness of potatoes and pumpkins, if they are cooked - pour the soup into a blender and beat until smooth (you can take a dip blender and mash the soup right in the pan). Chop parsley and dill greens and add them to the soup with melted cheese along with roasted onions and bacon. This dish is well served with hot rye croutons.
Recipe 3: Cream Cheese Soup and Vegetable Mix
This first dish is a real delicacy and very useful. A milky cheese mixture gives a delicate cream base, and a vegetable mixture, celery and potatoes make the soup nourishing and nutritious. This soup with melted cheese can be easily given even to children.
Ingredients Required:
- Water - 2.5 glasses;
- Melted - 400 g;
- Milk - 2.5 glasses;
- Butter - 2 tbsp. l .;
- 2-3 celery stalks;
- 1 onion;
- 2 potatoes;
- Frozen vegetable mixture (spring, Mexican, etc.) - 1 package (500 g);
- Bouillon cubes - 3-4 pcs.
Preparation Method:
To begin with, we will prepare the products: we will wash the celery, cut off the hard parts and chop it, finely chop the onion, and peel the potatoes and cut into small cubes. We will cut the processed cheese into several parts so that they dissolve faster in hot water. Pour water into a saucepan, boil it, add bouillon cubes and lay the potatoes. Cook until soft, then lay onion and celery in a saucepan, after 7-8 minutes add the vegetable mixture. As soon as all the vegetables are cooked, add cheese, milk and butter to the pan. Mix everything thoroughly and cook until the cheese is completely melted. This should be done in hot water, but not in boiling water. Delicate cream soup with melted cheese is ready!
Recipe 4: Cream Cheese and Ham Soup
Incredibly delicious, fragrant and at the same time gentle cream soup. Preparing a dish is quite simple from the most ordinary products. The basis is processed cheese and milk, and the filler is potatoes, onions and ham.
Ingredients Required:
- Potatoes - 12 pcs .;
- Melted curds - 1 kg;
- 2 onions;
- A pound of ham;
- Salt and pepper to taste;
- Flour - 3.5 tbsp. l .;
- Milk - 1 cup.
Preparation Method:
My potatoes, clean and cut into small cubes. Peel the onion and chop finely. We cut the ham into small cubes, cut the curds in half. We place ham, potatoes and onions in a saucepan, pour water on it and set it on fire. Cook until cooked potatoes. We take from the soup to the eye around a glass of potatoes and knead in a bowl with tolkushkoy. Mix potatoes with flour and 1 tablespoon of liquid from the soup until smooth. Putting the mixture back into the soup. Now we spread cheese curds into the soup and cook over low heat, stirring constantly. Once the cheese is completely dissolved, pour the milk, add salt and pepper to taste and mix everything thoroughly.
Recipe 5: Soup with melted cheese and champignons
Try making this delicate, fragrant soup with melted cheese and mushrooms. In addition to cheese and champignons, the dish also includes potatoes and onions, and bouillon cubes make the food rich and tastier.
Ingredients Required:
- Potatoes - 4 pcs .;
- Onions - 1 head;
- Bouillon cubes - 2 pcs .;
- Mushrooms (champignons) - 250 g;
- 2 processed cheese;
- Vegetable oil - 2 tbsp. l
Preparation Method:
Pour water into a saucepan and bring to a boil. Add the bouillon cubes and chopped potatoes into small pieces. Finely chop the onion and fry in vegetable oil for 5 minutes, then put the sliced mushrooms into the pan. Fry mushrooms with onions for a few minutes. Then lay out the onion-mushroom mixture in the broth. Cheese curd cut into cubes and put in a pan. Boil the soup for another 5 minutes, until the cheese is completely dissolved. Serve the dish in deep plates or bowls and sprinkle with hot little croutons.
Cream cheese soup - secrets and tips from the best chefs
Soup with melted cheese can be cooked not only on the water, but also on any meat broth: chicken, beef or pork. If there is no meat, throw a couple of bouillon cubes (beef, chicken or mushroom) into the boiling water - the soup from this will become even more fragrant and tastier. If you let the soup stand for 15-20 minutes, it will thicken slightly and reach the desired consistency. If you add the greens to the common pot, and not to the serving plates, be sure to boil the soup for a few more minutes, otherwise it may sour the next day. Mushroom or onion roasting is best done not in vegetable oil, but in cream - this will make the soup with melted cheese even more tender. If you are cooking the dish in real chicken broth, do not forget to pull out the prepared meat and separate it from the bones, otherwise the device may break when you beat the mixture with a blender. Finished and cut into pieces the meat is better to put portions in plates. The most delicious soup is made from homemade chicken, and not from broiler. In broth for soup with melted cheese, you can throw a few roots of parsley or celery, but then remove them - the dish will be very fragrant and rich. When preparing a vegetable roast for the soup, you can enrich it not only with ordinary pepper or salt, but also with a mixture of seasonings (for example, hops-suneli).
