French cuisine dishes from ancient timesdecorated the tables of those living in Russia, because the French know a lot about food, and Russians love to eat well. That is why in the 19th century it was considered prestigious to have a French chef in your home. Today, not every housewife can afford a chef from France, but even an inexperienced cook can learn to make cheese cream soup with great ease, because its recipe is very simple. This soup is very light, contains few calories and has a huge number of variations, and the products needed to make it can be found in any refrigerator. This French guest will always be the highlight of your dinner! And the soup will always taste delicious in a new way, depending on what kind of cheese and spices you use in your recipe. Caloric content and nutritional value for 200 g of cheese cream soup:

• Proteins - 7.66 g
• Fats - 9.9 g
• Carbohydrates - 21.72 g
• Water - 50.00 g
• Caloric content - 261.58 Kcal

That is, cheese soup has a fairly highcalorie level and therefore is a hearty dish. How to cook cheese cream soup, each housewife decides for herself. You can use a blender to chop the ingredients, you can add vegetable cubes to the thick broth, you can cook on a simple stove, in a microwave oven or in a multicooker. Everything depends on your desire, amount of time and imagination. The proposed recipes can be considered basic, on the basis of which you can show your culinary creativity.

Classic recipe

Ingredients:

• lean meat - 300 g (can be replaced with a bouillon cube);
• medium sized potatoes - 5 pcs.;
• onion - 1 pc.;
• medium-sized carrots - 1 pc.;
• hard cheese - 200 g;
• herbs, spices, salt - to taste;
• water - 2 l;
• if desired, you can add vegetables: tomatoes, beans, cabbage and others.

Cooking in 2 variants

Cook the meat broth, remove the meat from it,Cool it and chop it into small pieces. Put the prepared vegetables into the broth and boil them until done, then chop them with a blender. Put the chopped mass on the fire, add the cheese and stir until it melts. Then put the meat, spices, herbs into the resulting mass, salt to taste. Serve the cream soup with croutons. If desired, you can reduce the calorie content of the dish by replacing the meat broth with water.

Grate the prepared cheese on a fine grater,then mix it with 4 tablespoons of cream and 2 chicken eggs. Mix everything until smooth. Bring 1 liter of chicken or lean beef broth, mushrooms or vegetables to a boil. Add the cheese mixture to the hot broth in small portions, stirring constantly. To enhance the taste and aroma, you can season the soup with a spoon of cognac or vodka and beat with a mixer. Let the soup sit for 15-20 minutes. Add herbs before serving.

Creamy cheese soup always goes well withgarlic croutons. To prepare croutons, take fresh white bread and cut it into small pieces. Place the bread pieces in a frying pan in which garlic has been previously fried in butter. Brown the croutons until golden brown. An excellent addition to your soup is ready.

Cheese soup with chicken

Ingredients based on 2 liters of water:

• chicken fillet - 400 g;
• potatoes - 4 pcs.;
• medium carrot - 1 pc.;
• onions - 2 pcs.;
• processed cheese - 2 pcs.;
• garlic - 1-2 cloves;
• rice - 6 tbsp;
• spices, salt and fresh herbs - to taste.

Preparation Cheese soup with chicken is being preparedquickly. Pour cold water over the chicken fillet and cook for 30 minutes after boiling. Then take the fillet out and add rice to the broth. While the broth is cooking, chop the vegetables: carrots, potatoes, onions. Add them to the broth 5 minutes after adding the rice. Then add the diced chicken fillet to the soup. Cook the creamy cheese soup with chicken until the potatoes become soft. Then add the processed cheese to the soup, mix it thoroughly, add salt, pepper, herbs and chopped garlic. Let the soup sit for 15-20 minutes. Serve with croutons.

Soup with champignons

Ingredients:

• processed cheese - 300-400 g;
• chicken broth - 2-2.5 l;
• medium-sized carrots - 2 pcs.;
• onion - 1 pc.;
• potatoes - 5 pcs.;
• champignons - 300 g;
• herbs, spices, salt - to taste;
• vegetable oil - 6 tablespoons;
• crackers.

Preparation While the chicken is cookingbroth, you can sauté carrots and onions, which after frying should be placed in the broth. Separately fry the champignons in vegetable oil and also put them in the broth. After the broth begins to boil again, reduce the heat to medium and add the diced potatoes. After 10 minutes, begin adding processed cheese to the soup one spoon at a time, stirring the broth thoroughly. Then add spices and salt to taste. Before removing from the heat, sprinkle the soup with dill, and then let it sit for 15 minutes. Before serving, put rye croutons on a plate.

Exotic cheese soup with shrimps

Ingredients:

• processed cheese - 200 g;
• onion - 1 pc.;
• tomatoes - 3 pcs.;
• sweet pepper - 1 pc.;
• rice — 4 tbsp. spoons;
• sunflower or sesame oil - 100 ml;
• water - 2 l;
• salt - to taste;
• frozen shrimp - to taste.

Put some water on the fire and start workingvegetables. Peel and fry the onion in a frying pan with sunflower oil until golden brown. Add the sweet pepper and tomatoes, chopped into large pieces, to the onion, then simmer for 10 minutes. When the water boils, add the cheese in small portions and stir the broth until the cheese is completely dissolved. After the cheese has dissolved, put the rice and vegetables in the pan. Then add salt. The readiness of the soup is determined by the readiness of the rice. Remove the soup from the heat and let it sit for 15-20 minutes. Pour boiling water over the peeled shrimp and place them on plates, then pour the ready soup over them and serve.

Cheese romantic soup with croutons

Ingredients:

• butter - 50 g;
• water - 1 l;
• wheat flour - 50 g;
• cream 10% - 165 ml;
• ketchup — 2 tbsp. spoons;
• olive oil - 3 tbsp;
• white bread - 50 g;
• hard cheese - 300 g;
• garlic - 3 cloves;
• bouillon cubes - according to the instructions for 1 liter of water.

Preparation Prepare the broth (dilutecubes in a separate saucepan). Put the butter in another heated thin-bottomed saucepan, let it melt and pour in the flour, stirring thoroughly. Then add the broth to the saucepan with flour in a thin stream, stirring so that lumps do not form. After that, squeeze the garlic into the soup. Let it simmer for 5-7 minutes over medium heat under a lid. Now pour in the cream, stir the resulting mass, cover with a lid, reduce the heat and leave for 3-4 minutes. Grate the cheese on a coarse grater, add it to the soup and stir well. Bring the soup to a boil, but do not boil! Then add the ketchup and stir until a pinkish tint appears. For croutons, cut the bread into cubes, add butter and fry until golden brown. Pour the finished soup into bowls, garnish with croutons straight from the frying pan so that they sizzle, and serve.

Cheese Soup in the Multivariate

This is a great option for those housewives who do not have enough time to prepare delicious dishes. Ingredients:

• processed cheese - 4 pcs.;
• large potatoes - 3 pcs.;
• salt, pepper, water or chicken broth - 1.8 l.

Preparation: Grate the cheese on a coarse grater.Peel the potatoes and cut them into cubes. Pour water or broth into the multicooker bowl, add grated cheese and chopped potatoes, season with pepper, salt, close the lid of the pan, set the "Chicken broth" mode. When the cheese soup is ready, you need to open the lid and mix the contents thoroughly. Look carefully to see if the cheese has completely dissolved. If there are lumps left, set the "Heat up" mode. The cream soup in the multicooker is ready.

Cheese soup with a pearl bar in a multivark

Ingredients:

• pearl barley - 120 g;
• medium carrot - 1 pc.;
• potatoes - 1 pc.;
• processed cheese - 2 pcs.;
• vegetable oil - 4 tbsp;
• seasoning for soup, salt - to taste.

Preparation: Rinse the pearl barley in water,Peel the potatoes and cut into small cubes, put everything in the multicooker bowl, fill it with cold water and add salt. Set the "Stewing" mode and set the time for 1 hour. During this time, prepare the frying: finely chop the onion, fry until golden brown in sunflower oil, then add the grated carrots and sauté for 5 minutes. After an hour, open the multicooker, add the frying, spices and soup seasoning to the soup, mix well. Grate the processed cheese on a coarse grater, add them to the soup with pearl barley and cook for another 15 minutes, then mix. Let the soup brew and serve with croutons.

Vegetable cheese cream soup in microwave oven

Ingredients:

• vegetable mix - 800 g
• vegetable oil - 1 tbsp
• water or any broth - 800 ml
• processed cheese - 1 pc.
• cheese (favorite) - 200 g
• salt and spices - to taste

Preparation Choose vegetables according to your taste,Season with salt and a spoon of vegetable oil. Cover with a lid and put in the microwave for 6-8 minutes. Mash the finished vegetables with a pestle or chop in a blender. Pour in 800 ml of hot broth or boiled water, add processed cheese grated on a coarse grater, 1/2 teaspoon of curry, 1/2 teaspoon of hops-suneli. Mix everything, cover with a lid and put in the microwave for 4 minutes. Then take out the soup, mix again, add 200 g of grated cheese of your favorite varieties and cook for another 5 minutes. The soup is ready! Tip: add salt to the cheese soup only after the cheese has completely dissolved, so as not to oversalt.

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