If you really love cheese, then don'tYou may not know about the existence of delicate soups based on them. The creamy consistency, slightly spicy piquant or, on the contrary, delicate creamy taste cause real delight. And the aroma they exude promises real culinary pleasure to everyone in front of whom this dish is. It is really impossible to resist, and you hastily plunge a spoon into a bowl of soup, scoop it up, send it into your mouth and barely restrain yourself from closing your eyes and moaning with happiness. At the same time, you promise yourself to come to the restaurant more than once and again get the opportunity to taste this delicious dish. But after all, an excellent cheese cream soup costs nothing to prepare in your own kitchen. You just need to know a few important secrets that guarantee success even for a novice cook, and it does not matter which recipe he chooses: simple or complex. For example, if you use processed or cream cheeses to prepare the soup, they should be added at the very end. But you may also come across a recipe that calls for a different sequence, when vegetables, mushrooms or meat are added at the last stage. In this case, the cheese should be grated on a coarse grater. And when you add it to the soup, you need to continue cooking on low heat. Otherwise, the pieces of cheese will not melt, but boil. And our recipes will tell you more about the intricacies of cooking.

Cheese cream soup with celery

This soup is prepared with vegetable broth, especiallythe addition of celery makes it rich and aromatic, and dry white wine gives a special sophistication to the taste. In this case, processed cheese is used, and its quantity is quite large. This recipe itself is very simple, but the first course that is obtained as a result is capable of causing real culinary ecstasy in your family or friends. Well, are you already interested? Then let's not hesitate and move on to the details. Ingredients:

• cream cheese 400 g
• onion - 2 pieces
• celery root - 100 g
• potatoes - 3 pieces
• wheat flour - 3 tablespoons
• Butter - 2 tablespoons
• olive oil - 4 tablespoons
• dill crushed - 1 tablespoon
• wine white dry - 0.5 cups
• white bread - 6 slices
• water - 1,2 l
• Salt, pepper black ground, nutmeg - to taste

Method of preparation:Peel and wash the vegetables thoroughly. Pour the olive oil into the pan in the amount called for by the recipe. While it is heating up, cut the celery root, all the potatoes and 1 onion into large pieces. Put them in the pan and fry for 1-2 minutes. Then add the wine and after another 2 minutes, pour in the hot water. Bring the contents of the pan to a boil, be sure to remove the foam that has formed and cook over low heat for at least 30 minutes. When the vegetables are ready, transfer them to a blender bowl along with the broth and beat until creamy. Then return this homogeneous mass back to the pan. Cut the processed cheese as finely as possible or grate it on a coarse grater. Add it to the soup, which do not forget to salt, season with nutmeg and black pepper. Bring your first course to a boil and remove from heat. While the cheese cream soup is steeping, prepare the croutons. To do this, cut out circles from the bread slices, each 7-8 centimeters in diameter. Melt the butter in a frying pan and quickly fry the croutons in it. If you remember, the recipe called for 2 onions, one of which was to be boiled in the soup. Cut the second into thin rings and fry until golden brown in olive oil. Take a crouton, carefully place the ready-made appetizing onion on it, sprinkle with dill on top. Pour the soup into bowls, putting a slice of such crispy bread in each portion, and serve the dish to the table.

Cheese cream soup with zucchini

This recipe calls for making soup.on vegetable broth and without potatoes. Thanks to this, the first course with cheese turns out very light. The delicate creamy consistency is given to it by zucchini, known for its delicate taste. All the ingredients in the soup are in some kind of especially harmonious combination. And in many ways - because of the interesting way of cooking the vegetable broth. Ingredients:

• carrots - 2 pieces
• parsley root - 1 piece
• onion - 2 pieces
• Leek - 1 stem
• celery - 2 stems
• zucchini - 2 pieces
• soft creamy cheese with neutral taste - 250 g
• Butter - 1 tablespoon
• sweet paprika - 1 pinch
• salt, pepper fragrant peas - to taste
• bacon - 200 g
• water - 2 l

Method of preparation:So, first of all, you need to cook the broth. Take the carrots cut in half, the parsley root and the leek stem, put them in the oven on the grill rack and bake for a while. Then put these vegetables in a saucepan, add the celery, pour in 2 liters of cold water and put on the fire. Yes, do not forget to peel the carrots. When the broth boils, throw in a few peppercorns, salt to taste and continue to cook for an hour. Peel the onions and chop into small cubes. Take the saucepan in which you will cook the cheese cream soup, melt the butter in it and pour in the chopped onion. Simmer it over low heat for 5-7 minutes. But keep in mind that the onion should not become golden, but only transparent. Then wash the zucchini, cut it into medium-sized cubes and put it in the same pan. Mix with the onion and cook for another 5 minutes. Take 1 liter of vegetable broth and pour it over the onion and zucchini. Add a little salt to the base of the future soup, but be careful, because you will be adding another ingredient - cheese. And it also contains some salt. Cover the pan with a lid and cook its contents over low heat for 10 minutes. This time is enough for the zucchini pieces to become soft. When this happens, it's time to add the cream cheese. Since it has a fairly soft consistency, it is most convenient to put it in the pan with a spoon. Make sure that all the cheese is dissolved in the soup and turn off the heat. This recipe allows you to use a regular immersion blender. Lower it into the pan and give the soup a creamy consistency. Cut the bacon into small cubes and lightly fry in a frying pan. Pour the finished soup into bowls and sprinkle each portion with sweet paprika and this frying. It will only emphasize the delicate taste of the dish and will become its specialty. By the way, French children love this soup. Ours will not be an exception, because such a first course is a real feast on the dinner table. And as variations, try using broccoli or regular squash instead of zucchini and add some chopped parsley or mint to the soup. It will turn out no less tasty, aromatic and a little unusual.

Cheese cream soup with sweet pepper

If you want to reproduce it in your kitchenthis recipe, you will be able to enjoy the special and very rich flavor range of the resulting soup. The combination of onions, carrots and sweet peppers with the creamy tenderness of cheese will not leave you indifferent. Thanks to the thyme, the dish will be very aromatic, and the addition of milk will only emphasize all its delicacy. Ingredients:

• cheese fused - 200 g
• carrots - 1 piece
• onion - 1 piece
• sweet yellow pepper - 2 pieces
• vegetable oil any - 1 tbsp. a spoon
• butter - 1 tbsp. a spoon
• milk - 200 ml
• thyme - 2 sprigs
• salt, pepper black ground - to taste

Method of preparation:Preheat the oven to 180° C. Wash the yellow peppers, sprinkle them with a little vegetable oil and bake for 15 minutes. Then put them in a deep bowl, cover tightly and let them cool a little. Now you can easily peel them. When you are done with this, remove the core with the seeds, and puree the pulp in any way you like. Peel and wash the remaining vegetables. Chop them with a knife. Put the butter in a saucepan, melt and fry the onion and carrot in it for about 6 minutes. Then pour 500 ml of hot water over them and let it boil. Heat the milk in another container, put the processed cheese grated on a coarse grater into it and dissolve, stirring constantly. When all the pieces have dissolved, add the pepper puree, then pour the whole mass into the pan where the onions and carrots are boiling. Using an immersion blender, make the soup smooth and creamy, bring it to a boil, season with salt and pepper, and pour into bowls. Garnish each serving with thyme leaves.

Cream-soup with Cheddar cheese

And this recipe will please lovers of spicy cheesesoups. The taste of such a first course is creamy and piquant at the same time. This is achieved by combining milk with Cheddar cheese. The soup will be quite filling, because it contains potatoes. Its delicate creamy consistency will appeal to connoisseurs of dishes who enjoy the process of eating and guessing the ingredients from which it is prepared. The recipe itself is not difficult and therefore suitable for frequent use in the everyday menu. Ingredients:

• potatoes - 2 pieces
• carrots small - 1 piece
• onion - 1 piece
• celery with herbs - 4 petioles
• Cheddar cheese - 200 g
• Butter - 25 g
• milk - 300 ml
• salt, pepper - to taste

Quantity of the ingredients listed aboveis designed to prepare a small portion of soup, which is enough for lunch for 2 people. If you take a little more food and maintain the existing proportions, you can cook a more acceptable portion of the first course for your family. And it is better to start with preparing the vegetables. They need to be peeled and washed. Chop the onion and carrot, put them in a frying pan and lightly fry in a minimum amount of butter. Cut the celery and potatoes into medium-sized pieces. Take a saucepan, put the remaining oil on the bottom and fry the potato cubes in it for 5 minutes. Then add about 1 liter of hot water, bring to a boil and continue cooking on low heat for another 20 minutes. Pour in the celery pieces, add a little water, put in the onion and carrot frying, stir and cook for 5 minutes. Now put it all in a blender bowl, beat until smooth and creamy and return it back to the saucepan. Add preheated milk, salt and pepper. When the soup boils, remove the pan from the heat and pour in the grated cheese. Mix everything thoroughly until the last ingredient is completely dissolved, and the soup can be served. Finally, a few useful tips. If you find that the cheese you have chosen for the soup does not grate well, simply place it in the freezer for 15 minutes, and the problem will disappear. Those who like culinary experiments should take into account the fact that cheese soups are especially tasty if you add smoked meat products to them. In this case, you can use any recipe as a base. If you want to make a nutritious cream soup, put chicken fillet in it. That's it, enjoy your meal!

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