delicious cheese cream soup Dishes of French cuisine have long been adornedtables living in Russia, because the French know a lot about food, and the Russians like to eat deliciously. That is why in the 19th century it was considered prestigious to have a French cook at home. Today, not every hostess can afford a cook from France, but you can learn cheesy soup with an inexperienced cookery 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 necessary for its preparation can be found in any refrigerator. This French guest will always be a decoration of dinner! And the soup will always be freshly tasty, depending on what kind of cheese and spice you will use in your recipe. Caloric content and nutritional value per 200 g of cheese soup-puree:

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

That is, the cheese soup is quite highthe level of caloric content and therefore is a hearty dish. How to make a cheese soup puree, each mistress decides for herself. You can use a blender to grind ingredients, you can add cubes of vegetables in a thick broth, you can cook on a simple stove, in a microwave oven or in a multivark. It all depends on your desire, the 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 for cheese soup

Classic recipe


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

Preparation in 2 versions

  • Cook the meat broth, get the meat out of it,Cool it and chop it into small pieces. In the broth, put the cooked vegetables and boil them until ready, then grind with a blender. Crushed mass put on the fire, add cheese to it and stir until it melts. Then put the resulting mass of meat, spices, herbs, salt to taste. Serve soup with sausages. you can, if desired, reduce the calorie content of the dish by replacing the broth with water.
  • Cook the cheese on a fine grater, thenmix it with 4 tbsp. spoons of cream and 2 chicken eggs. Stir everything until smooth. Bring to a boil 1 liter of broth from chicken meat or from lean beef, mushrooms or vegetables. In a hot broth enter in small portions cheese mass, constantly stirring. To enhance the taste and flavor, you can fill the soup with a spoon of cognac or vodka and beaten with a mixer. Let the soup brew for 15-20 minutes. Before serving, add greens.
  • Cheese soup-puree always goes well withgarlic toasts. For cooking toast, take fresh white bread and cut it into small pieces. Put the bread pieces in a frying pan, on which the garlic in butter was previously fried. Rinse the croissants until golden brown. A great addition to your soup is ready.

    Cheese soup with chicken

    Ingredients based on 2 liters of water:

    • chicken fillet - 400 g;
    • potatoes - 4 pcs .;
    • carrots average - 1 piece;
    • onion - 2 pcs .;
    • processed cheese - 2 pcs .;
    • garlic - 1-2 cloves;
    • rice - 6 tbsp. spoons;
    • Spices, salt and fresh herbs - to taste.

    Cheese soup with chicken is preparedfast. Pour chicken with cold water and cook after boiling for 30 minutes. After this, take the fillets and put them into the broth of rice. While broth is brewed, you shred vegetables: carrots, potatoes, onions. Put them in the broth 5 minutes after starting the rice. Then dip into the soup chopped chicken fillets in small cubes. Cheese soup puree with chicken is cooked until the potatoes become soft. Then dip the melted cheese into the soup, mix it thoroughly, season with salt, pepper, add greens and chopped garlic. Let the soup brew for 15-20 minutes. At the table, serve with breadcrumbs. soup with champignons

    Soup with champignons


    • processed cheese - 300-400 g;
    • chicken broth - 2-2,5 l;
    • carrots of medium size - 2 pcs .;
    • onion - 1 pc .;
    • potatoes - 5 pcs .;
    • champignons - 300 g;
    • greens, spices, salt - to taste;
    • vegetable oil - 6 tbsp. spoons;
    • crackers.

    Preparation While chicken soup will be brewed,you can pass carrots and onions, which after roasting should be placed in the broth. Separately fry the mushrooms in vegetable oil and put them in broth. After the broth starts to boil again, reduce the heat to medium and add the diced potatoes. After 10 minutes, start adding cream cheese to the soup in one spoon, carefully mixing the broth. Then add the spices and salt to taste. Before removing from the fire, sprinkle the soup with dill, and then let it brew for 15 minutes. Before serving, put rye croutons on the plate.

    Exotic cheese soup with shrimps


    • 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 shrimps - to taste.

    Put water on the fire and start practicingvegetables. Peel and brown the onions in a frying pan in sunflower oil until golden brown. Add sweet peppers and tomatoes to the onion, chopped in large chunks, then extinguish all this for 10 minutes. When the water boils, enter the cheese in small portions and stir the broth until the cheese completely dissolves. After the cheese has dissolved, put rice and vegetables in the pan. Then add the salt. Readiness of soup is determined by the willingness of rice. Remove the soup from the fire and let it brew for 15-20 minutes. Peel the shrimps with boiling water and lay them on plates, then pour them with soup ready and serve to the table. cheese soup with greens

    Cheese romantic soup with croutons


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

    Prepare broth (dilutecubes in a separate saucepan). In another heated thin-bottomed pan put the butter, allow it to melt, and pour the flour, thoroughly mixing. Then add a broth in a saucepan with flour, stirring, so that no lumps form. After that, squeeze garlic into the soup. Let it 5-7 minutes on the middle fire under the lid. Now fill in the cream, stir the resulting mass, cover, reduce the heat and leave for 3-4 minutes. Rub on a large grater cheese, 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. Ready soup pour on plates, decorate with croutons directly from the frying pan, so that they hiss, and serve on the table.

    Cheese Soup in the Multivariate

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

    • curd cakes - 4 pcs .;
    • large potatoes - 3 pcs .;
    • Salt, pepper, water or chicken broth - 1.8 liters.

    Cooking Cheese curd on a large grater. Peel the potatoes and cut them into cubes. In the cup of the multivarka pour water or broth, put the grated cheese and chopped potatoes, season with pepper, salt, close the lid of the pan, put the regime "Chicken broth". When the cheese soup is ready, you need to open the lid and mix the contents thoroughly. Carefully look, if the cheese has completely melted. If there are lumps left, set the mode to "warm up". Soup puree in the multivarquet is ready.

    Cheese soup with a pearl bar in a multivark


    • pearl barley - 120 g;
    • carrots average - 1 piece;
    • potatoes - 1 pc .;
    • cream cheese - 2 pcs .;
    • vegetable oil - 4 tbsp. spoons;
    • seasoning for soup, salt - to taste.

    Preparation Pearl barley rinse in water,peel the potatoes and cut them into small cubes, put everything in the bowl of the multivarquet, fill with cold water and salt. Set the "Quenching" mode and set the time for 1 hour. During this time, cook the roast: cut the onions finely, fry until golden in sunflower oil, then add the grated carrots and saute 5 minutes. After an hour, open the multivark, add to the soup roast, spices and seasoning for soup, mix well. Rub on the large grater melted cheese, add them to the soup with pearl barley and cook for another 15 minutes, then mix. Let the soup brew and serve with breadcrumbs.

    Vegetable cheese cream soup in microwave oven


    • vegetable mixture - 800 g
    • vegetable oil - 1 tbsp. a spoon
    • water or any broth - 800 ml
    • cream cheese - 1 pc.
    • cheese (favorite) - 200 g
    • Salt and seasonings - to taste

    Cooking Choose vegetables to your taste,season with salt and a spoon of vegetable oil. Cover and put in a microwave for 6-8 minutes. Finished vegetables mash with a pestle or grind in a blender. Pour 800 ml of hot broth or boiled water, pour the grated cheese on a large grater, 1/2 teaspoon of curry, 1/2 teaspoon of hops-suneli. All mix, cover and put in microwave for 4 minutes. Then remove 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 completely dissolving the cheese, so as not to overdo it.