Cheese soup made from processed cheese: recipe with photo. Recipe for delicious processed cheese soup

Real cheese soup differs from other soups with cheese (soup with shrimp and cheese, cheese soup with champignons, etc.) in that the cheese flavor should predominate in it. Therefore, cheese soup is a completely independent recipe. And in this article we will tell you how to prepare cheese soup.

Cheese soup has a fairly high nutritional value, so most often, in addition to various vegetables (such as broccoli soup with cheese or cheese soup with broccoli, tomato soup with cheese, etc.), only butter, milk or cream are added to it. Cheese soup recipe can use different types of cheese; they prepare both hard cheese soup and melted cheese soup. The recipe for soup with processed cheese even cooks faster. You can prepare chicken soup with processed cheese, creamy soup with processed cheese. At the same time, soup with cheese can be prepared with broth or with other ingredients. This is cheese soup with chicken, cheese soup with mushrooms, cheese soup with seafood, cheese soup with meatballs, cheese soup with smoked meats. Thus, cheese soup can be prepared to suit every taste. If you love seafood, you will love the cheese soup with shrimp. If smoked meats are an original cheese soup with sausage, don’t let the slightly strange name scare you - soup with sausage and cheese. If you love mushrooms and want to make soup with mushrooms and cheese, we recommend soup with champignons and cheese, cheese soup with chanterelles. It may be difficult for you to find chanterelles and prepare cheese soup with them; a recipe with champignons is more accessible. Cheese puree soup with champignons, by the way, can be served beautifully by boiling several small mushrooms whole, and then cutting them lengthwise and placing them in a plate. Chicken lovers will enjoy soup with chicken and cheese or chicken soup with cheese. The cheese makes a wonderful cream cheese soup. This cheese soup is prepared from processed or hard cheese. You can make cream cheese soup with mushrooms, cream cheese soup with chicken. If you don’t yet know how to prepare cream cheese soup, let’s tell you: cream cheese soup is prepared according to the same rules as other cream soups. The creamy cheese soup recipe involves grinding other boiled or sautéed cheese soup ingredients to a puree. Cheese soup is served with croutons. Many women want to know how to cook cheese soup, or already love soup with cheese; this recipe can be quite low in calories, especially if it is not cooked in a broth or without meat. For example, it could be cheese soup with mushrooms. The recipe for cheese soup with chicken, the recipe for creamy cheese soup, can also, in principle, be made quite light if desired.

Cheese soup is a very popular recipe in France. The French know firsthand how to prepare cheese soup. There is even a special recipe - French cheese soup or, otherwise, French soup with cheese. French-style cheese soup is usually prepared with the addition of white wine. Recipes for cheese soups in France are very diverse. Interestingly, the French eat not only hot cream cheese soup. They also have a recipe for cold cheese soup.

It is better, of course, to look at all the subtleties and tricks of preparing cheese soup in the cheese soup recipe itself. A recipe with a photo in this sense is doubly useful, since it not only tells, but also shows how to make a delicious cheese soup.

One day, somewhere at the beginning of the 20th century in France or perhaps Switzerland, someone who was making soup for himself accidentally dropped a piece of cheese into it. At first, this little oversight really upset the cook, but after trying the finished dish, he was amazed at the unusual taste of the soup that the cheese gave it. Then the cook more than once added cheese to various soups in order to again enjoy the taste he liked. Numerous experiments led to the fact that the chef became extremely famous, and there was simply no end to those who wanted to try his soups with cheese. Do you think this is a fairy tale? Not at all. This is just one of the many versions of the birth of cheese soup, so tender, aromatic and looking so tempting that it is simply impossible to resist it. For cheese lovers, this discovery was a real find, because cheese goes well with many products, so not only vegetables, but also mushrooms, meat, fish, and smoked meats are used to prepare cheese soups and soups with cheese.

However, there is a small but: if you throw ordinary hard cheese into boiling water, it will separate and curl. That is why a distinction is made between soups with cheese, created by an unknown chef, and cheese soups, which were born thanks to the invention of processed cheese. In the first case, the cheese is placed in the almost finished soup at the end of cooking, and in the second - at the beginning of its preparation (the cheese is completely dissolved in water to a homogeneous, thick consistency). In Mediterranean cuisine, both types of soup are very common. So, for example, the French place small slices of cheese on the bottom of the plate, and then pour them with soup or just hot vegetable or meat broth, while the Italians simply sprinkle the finished soup with grated cheese. Both of them are happy to add croutons to the soup, covered with cheese and baked. Here are examples of classic soups with cheese. Again, in the same France they prepare delicious cream soups and puree soups, which already belong to the category of cheese soups. To prepare both soups, you can use any cheese - hard, semi-soft, processed and even blue cheese. A distinctive feature of cheese soup, in contrast to soup with cheese, is the predominance of the cheese taste, to obtain which you need to take at least 100 grams of processed cheese per liter of water, and the remaining ingredients, almost ready for use, act as an addition and only slightly shade it taste. Moreover, and importantly, cheese soup is unsuitable for long-term storage and it is advisable to eat it immediately, while soups with cheese can be stored in the refrigerator, but only if cheese is added to them only before serving.

What to cook - cheese soup or soup with cheese - is, of course, up to you, but one thing is obvious - you will certainly be satisfied with the result. So, if you want to diversify your family menu and surprise your loved ones, prepare them these delicious soups with cheese.

Ingredients:
3 stacks water,
2 potatoes,
2 onions,
1 tbsp. pearl barley,
1 processed cheese,
1 tbsp. butter,
dill and parsley and salt - to taste.

Preparation:
Sort out the pearl barley, rinse and cover with cold water for 3-4 hours, then drain this water and add new water, bring to a boil and cook for 15-20 minutes. Add chopped potatoes, salt to the soup and cook for another 10 minutes. Next, add chopped onion and lightly fried in butter to the soup, melted cheese, cut into small pieces, and cook the soup until tender for another 7-8 minutes. Before serving, add chopped herbs to the plates.

Ingredients:
100 g noodles,
1 boiled carrot,
200 g processed cheese,
2 tbsp. chopped dill,
salt - to taste.

Preparation:
Boil the noodles in 2 liters of salted water and drain in a colander. Add processed cheese cut into small pieces to the broth and boil it for 2-3 minutes. Grate the carrots on a coarse grater, chop the dill and add hot broth with cheese and boiled noodles.

Ingredients:
1 stack chicken or meat broth,
2 eggs,
½ tbsp. lemon juice,
200 g rice,
50 g hard cheese,
a few sprigs of parsley,
salt - to taste.

Preparation:
Separate the yolks from the whites. Beat the whites with a whisk until foam forms. Rinse the rice in running water several times and boil the rice in boiling salted water until tender. Drain the rice in a colander, let it stand for 30 minutes and add the egg yolks to it and stir. Combine the whipped whites with lemon juice, broth and beat thoroughly again. Add boiled rice and grated cheese to the resulting mixture, mix everything. When serving, garnish your soup with parsley sprigs.

Ingredients:
2 liters of meat broth,
200 g wheat bread,
40 g butter,
80 g grated cheese,
2 cups milk and cream mixture,
20 g finely chopped parsley,
salt and pepper - to taste.

Preparation:
Cut the wheat bread into small cubes, fry them in butter and put them in the meat broth. Place the soup over low heat and simmer for 10 minutes, then add milk and cream and boil again. Remove from heat and, stirring gently, add cheese, salt and pepper to the soup. Sprinkle with finely chopped herbs and serve hot.

Ingredients:
2 stacks chicken broth,
3 stacks milk,
½ cup processed cheese,
500 g cod fillet,
500 g shrimp,
1 onion,
1 carrot,
1 celery root,
2 tbsp. butter,
60 g flour,
salt - to taste.

Preparation:
Cut the fish fillet into cubes and mix with the shrimp. Melt butter in a saucepan and simmer chopped vegetables (carrots, onions, celery) in it. Add flour, salt, paprika. Pour chicken broth into the pan with stewed vegetables, gradually add milk and stir until the mixture thickens. Add the fish and shrimp and cook for 5 minutes until the fish is cooked through. Then add the cheese and stir until it melts.

Ingredients:
1 liter of broth,
500 ml milk,
1 boiled tongue,
1 onion,
3 tbsp. butter,
2 tbsp. flour,
1 tbsp. tomato paste,
1 tbsp. mustard,
100 g grated cheese,
nutmeg and salt - to taste.

Preparation:
Finely chop the onion, fry it in a saucepan with boiling butter, add flour and heat, stirring. Dilute the mixture with broth and milk, boil a little, and then add tomato paste, mustard and cheese and cook a little again. Season with salt, add nutmeg and sliced ​​tongue. Let it boil and remove from heat.

Ingredients:
4.5 liters of mushroom broth (cubes),
900 g potatoes,
600 g carrots,
150 g beans,
300 g tomatoes,
120 g flour,
150 g vegetable oil,
200 g cheese.

Preparation:
Prepare mushroom broth cubes according to package instructions. Soak the beans and boil them in advance until half cooked. Cut the potatoes, carrots and tomatoes into cubes, grate the cheese. Place chopped vegetables and beans into the boiling broth and cook until done. In a dry frying pan, fry the flour until light cream in color, add vegetable oil, stirring. Then add to the soup and cook for 5 minutes. Before serving, sprinkle the soup with grated cheese.

Ingredients:
2.5 liters of meat broth,
½ cup beans,
½ cup short pasta,
1 onion,
1 leek stalk,
2 carrots,
1 potato,
1 turnip,
150 g fresh green peas,
250 g chopped spinach,
3 tbsp. l. olive or vegetable oil,
hard grated cheese - to taste,
salt, pepper, sugar - to taste.

Preparation:
Soak the beans overnight, and then, after draining the water, boil them in 2.5 cups of broth for 1 hour. In another pan, heat the oil and simmer the onions, leeks, and diced carrots, potatoes and turnips for 10 minutes. Add the remaining broth and stewed vegetables separately to the beans. Bring everything to a boil, cover and cook for an hour. Then add peas, chopped spinach, pasta, salt, pepper, sugar to taste to the soup and continue cooking for another 20 minutes. Serve the cheese separately.

Preparation:
1.5 liters of meat broth,
1 tbsp. rice,
1 small head of cabbage,
1 onion,
100 g hard cheese,
3-4 tbsp. butter,
salt, ground black pepper - to taste.

Preparation:
Rinse the rice and cook it in salted water along with shredded cabbage. When they are ready, drain the water, put the rice and cabbage in a saucepan, add butter, finely chopped onion, salt, ground black pepper, add broth and boil. Before serving, sprinkle the soup with grated cheese.

Ingredients:
5 stacks meat or chicken broth,
2 eggs,
1 tbsp. flour,
4 tbsp. milk,
1-2 tbsp. vegetable oil,
2-3 tbsp. grated hard cheese,
salt - to taste.

Preparation:
Beat eggs with flour, milk and salt. Grease the bottom of the pan with oil and place the resulting dough into it. Fry it for 1 minute, then place it on a board or paper, roll it up and cut it into thin strips. Place them in the boiling broth, where you then add the cheese.

Ingredients:
500 g chanterelles,
2 potatoes,
1 carrot,
1 onion,
2 processed cheeses,
vegetable oil,
salt, spices - to taste.

Preparation:
Place well-washed, chopped chanterelles in a saucepan, add water and cook for 15-20 minutes. Add the potatoes cut into strips and cook over low heat for about 15 minutes. Then fry finely chopped onions and carrots. Pair it with soup. Add processed cheese, pre-cut into small pieces, to the soup and stir gently until the cheese melts. Season the finished soup with salt and spices to taste and serve, sprinkled with herbs.

And now a few recipes for surprisingly tasty cheese soups, so to speak, as an example.

Ingredients:
1 head of cauliflower,
300 g chicken or turkey fillet,
1 onion,
1 carrot,
50-100 g processed cheese,
salt - to taste.

Preparation:
Boil chicken fillet, onion and carrots in 2-3 liters of salted water. Divide the cabbage head into florets. Add the inflorescences to the broth 5 minutes after the start of cooking. Puree the soup with a blender. Divide the finished fillet into small pieces. Add cheese and, stirring, cook for 5 minutes over low heat. Turn off the heat, close the lid and let sit for 10-15 minutes. Serve with fresh herbs and croutons.

Ingredients:
800 ml chicken or meat broth,
400 g shrimp,
500 ml milk,
200 ml 33% cream,
1 tbsp. l. flour,
50 g butter,
100 g soft cheese (processed or Gouda),
50 g croutons,
80 ml cognac,
1 pinch each of turmeric, pariki and ground white pepper,
1 tbsp. l. chopped dill,
salt - to taste.

Preparation:
Boil shrimp in boiling water and peel. Melt the butter in a hot saucepan and add flour. Fry it, stirring, for 2 minutes. Remove from heat, gradually pour in milk and mix thoroughly. Then strain and add broth. Bring to a boil and reduce heat. Grate the cheese on a fine grater and, stirring, add it to the soup. Add cream, salt, pepper, turmeric, shrimp and cook over low heat for 3-4 minutes. Just before the end of cooking, add cognac to the soup. You can decorate the finished soup with chopped herbs and croutons seasoned with paprika.

Ingredients:
400 g processed cheese,
3-4 potatoes,
1 onion,
1 carrot,
5-6 hunting sausages,
1 tbsp. vegetable oil,
salt, seasonings - to taste.

Preparation:
Dissolve the cheese in 200 ml of boiling water. Add thinly sliced ​​potatoes. Add hot water to the required volume, but do not forget that the soup should be thick. Fry onions and carrots in vegetable or olive oil and add to the soup. Cut the hunting sausages into slices and also add to the soup. Salt the soup and add seasonings to taste. The readiness of the dish is determined by the readiness of the potatoes.

Cheese soup with chicken and tomatoes

Ingredients:
1 chicken breast,
200 g processed cheese,
7 potatoes,
2 large tomatoes,
1 onion,
1 carrot (large),
1 head of garlic,
salt, pepper - to taste.

Preparation:
Boil and finely chop the chicken fillet. Then put it in a saucepan, add water, finely chopped potatoes and cook until the potatoes are tender. Finely chop the onion and grate the carrots on a fine grater. Fry the vegetables in a small amount of oil until half cooked. Add very finely chopped tomatoes and garlic. Simmer until done under the lid. Then add stewed vegetables and cheese, cut into small pieces, to the soup. Mix everything thoroughly. Let it boil, turn it off and leave.

You can be as creative as you want in preparing these wonderful recipes. What if you manage to add a new ingredient and create a unique culinary masterpiece? Try, experiment and make your own cheese soups. We have no doubt that they will be incredibly tasty and original!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Probably, many are accustomed to using processed cheese for sandwiches, without thinking about what other dishes can be made from it. But in vain! This hearty and excellent product is great for soups.

Cheese soups are presented in large quantities on the menus of many restaurants, but they are expensive and the taste leaves much to be desired. Therefore, it is best to prepare this treat yourself.

In addition, during cooking you can show your imagination and ingenuity and prepare a real culinary masterpiece!

Cheese soup with chicken

In addition to potatoes, onions and carrots, you can add cabbage, broccoli, celery, corn, and so on to the soup.

Preparation:

1. Chicken meat is washed with cold water. Pour water into a saucepan, place chicken in it and cook over medium heat;
2. As soon as it boils, skim off the foam, add some salt, add pepper and a couple of bay leaves. Everything is cooked for 20 minutes under the lid;
3. Next, peel the potatoes and cut into slices. Add the potatoes to the chicken and boil for 15 minutes;
4. Peel the skins of carrots and onions. The carrots should be rubbed with a grater, and the onion should be finely chopped with a knife;
5. Place the frying pan on the fire and add butter. Add chopped onion and grated carrots to the melted butter and fry everything. Place the finished roast into the broth;
6. Processed cheese should be cut into squares and added to the soup. Everything is cooked for 10 minutes;
7. Finely chop dill, parsley and green onions. Before serving, the soup is sprinkled with chopped herbs on top.

Processed cheese soup with mushrooms

Ingredients for soup:

• 100 grams of processed cheese;
• Champignons – 200 grams;
• 1 piece of carrot;
• 4 pieces of potatoes;
• 2 cloves of garlic;
• Sunflower oil;
• A small piece of hot pepper;
• Parsley - a bunch;
• A couple of bay leaves;
• Table salt to taste;
• Two liters of clean water.

The dish takes about 30-40 minutes to prepare.

Preparation:

1. 1. Water is poured into the pan and it is placed on medium heat. The water should be brought to a boil;
   2. Peel the potatoes and cut them into small slices or cubes. Place the potatoes in boiling water. We also add laurel leaves there;

1. 1. We wash and clean the carrots and champignons. Rub the carrots with a coarse grater. Cut the champignons into thin slices;

1. 1. Place the frying pan over medium heat, pour sunflower oil into it and heat it up. Add carrots and mushrooms. All components should be fried, everything must be mixed during frying, and then put into a pan;

1. 1. Next we prepare the cheese. It should be rubbed with a coarse grater or cut into small cubes. After the potatoes are cooked, the cheese is added to the broth. The soup is cooked until the cheese is dissolved, about 5-10 minutes;

1. 1. Finely chop the parsley, chop the garlic into small pieces, and cut the pepper into rings. Before serving, it must be seasoned with a mixture of parsley, garlic and pepper.

French cheese soup

Products that are useful for soup:

• Turkey fillet – 600 grams;
• 200 grams of processed cheese;
• Half a kilogram of potatoes;
• 2 pieces of onions;
• Two carrots;
• A little butter;
• Water – 3 liters;
• Table salt, black pepper - to taste;
• Dill, parsley - a bunch;
• A couple of bay leaves.

The soup takes 1 hour and 10 minutes to prepare.

Preparation:

1. The turkey is washed with cold water. Then the meat is placed in a container and filled with water. Put the water with the meat on the fire and heat it up. After the broth boils, skim off the foam on top and add some salt, pepper and add a couple of bay leaves. Everything is cooked for another 20 minutes and the meat is removed from the pan;
2. Peel the potatoes and cut them into small slices or cubes. Next, pour it into a container with broth;
3. Next, peel the carrots and onions. Finely chop the onion and grate the carrots with a coarse grater. Place the frying pan over medium heat, add butter and melt. Place onions and carrots on melted butter, add salt and pepper. Fry the vegetables until golden brown. Then add the frying mixture to the broth with the potatoes and leave to cook for about 7 minutes;
4. Cut the meat into medium cubes and grate the cheese with a coarse grater. The meat is poured into the soup and boiled for 5 minutes. Next, add the grated processed cheese and mix well. Turn off the fire;
5. Parsley should be finely chopped. Before serving, the soup should be sprinkled with herbs.

Cream cheese soup

Soup ingredients:

• Potatoes – 4 pieces;
• Water – 2 liters;
• 200 grams of processed cheese;
• Hard cheese – 100 grams;
• Cream – 100 ml;
• Dill, parsley - several sprigs;
• 1 clove of garlic;
• Table salt, a pinch of black pepper;
• A couple of bay leaves.

Cooking time – 30-40 minutes.

Cooking steps step by step:

1. It is necessary to select the appropriate container for the soup. It is advisable to take a saucepan with a volume of 3 liters. Pour water into a container and place on medium heat. We put a few bay leaves there;
2. Peel the potatoes, wash and cut into small cubes. Place the potato cubes in boiling water and cover with a lid. Cook until the potatoes are ready, 15-20 minutes;
3. After the potatoes are completely cooked, remove from the heat and place on the work table. We take out the bay leaf from it. Next, use a masher or immersion blender. Mash the potatoes until you get liquid mashed potatoes;
4. Place the mashed potatoes on the fire and bring to a boil;
5. Processed cheese is grated with a coarse grater and added to the puree;
6. Then pour 100 ml of cream;
7. The puree soup should be salted, peppered and left on low heat until the melted cheese is completely dissolved;
8. Finely chop the dill and parsley, squeeze the garlic through a masher, and grate the cheese with a fine grater. Season the finished soup with a mixture of herbs, garlic and grated cheese. The soup can also be served with cheese-flavored croutons.

Fish soup with melted cheese

Products needed for soup:

• 100 grams of processed cheese;
• Fish fillet – 300 grams;
• Potatoes – 3 pieces;
• Onions – 1 piece;
• 1 piece of carrot;
• Vegetable oil;
• One and a half liters of water;
• ½ tbsp table salt;
• Dill, parsley – a bunch.

Cooking time – 40 minutes.

For fish soup, you can use salmon or salmon fillet, then the soup will be filled with bright colors.

Preparation:

1. Pour water into a container and put it on fire. Add some salt and heat;
2. Peel the potatoes and cut them into cubes. Place potato cubes in hot water and boil for 10 minutes;
3. Preparing the fish. Boneless pollock can be used as fish. The fish should be rinsed well with cold water. Next, cut it into medium pieces. Add the fish to the potatoes and boil for 15 minutes;
4. Peel the onions and carrots. Chop the onion into small cubes with a knife, and grate the carrots with a coarse grater. Place the frying pan over medium heat, add a little vegetable oil to it and heat it up. Add onions and carrots to it and fry. Place the finished roast into the broth and boil for 10 minutes;
5. Then cut the processed cheese into small cubes or rub with a coarse grater. Pour it into the soup and boil for a couple of minutes until the cheese is completely dissolved;
6. At the end, finely chop the greens and sprinkle the soup on top.

• To make the soup thicker, add more melted cheese. And if you need liquid, then you should put less cheese;
• Cream of any fat content gives the soup tenderness and aroma;
• In addition to regular processed cheese, you can use cheese flavored with ham, mushrooms, bacon, herbs or garlic.

Processed cheese soup from gourmets, video recipe:

These, of course, are not all recipes for cheese soups; there are also many different first courses with melted cheese. But, knowing the recipe for basic and standard cheese soups, you can show your imagination and come up with your own original treat that can surprise all family members.

Cheese soups take pride of place in the first course category. They are loved for their ease of preparation and at the same time for their sophistication, and also because they are always appetizing and tasty. They always turn out tender, light and airy in consistency, and satisfying in content.

There is a legend according to which one of the cooks in France (well, where else!), while preparing the first course, accidentally dropped a piece of cheese into the broth. At first I was very upset, because I thought that I would have to pour everything out. But before doing this, I decided to try and see what happened. And I was extremely surprised by the taste and tenderness of the resulting broth.

Later, he began to experiment with different tastes and ingredients. And every time the result pleased him. Subsequently, the famous cheese soups - puree - began to be prepared. They are still prepared to this day and are real pearls in the treasury of French cuisine.

So today I invite you to experiment and prepare different delicious options. Moreover, you can cook them with chicken, mushrooms, and even sausage, and everywhere the main ingredient will be, of course, cheese! It can be absolutely anything - regular hard, curd like “Ricotta”, and, in principle, any other. And I suggest using melted in today’s recipes.

According to this recipe, we will prepare a soup from cheese, vegetables and cream, using vegetable potato broth. Although you can cook it with the addition of chicken.

If there is no cream, then you can prepare it using milk, both regular and baked.

We will need:

• potatoes - 3 - 4 pcs
• onion - 1 pc.
• carrots - 0.5 pcs.
• processed cheese - 150 gr
• butter - 50 g
• cream - 2 cups (milk is possible)
• potato broth - 1 cup
• salt, pepper - to taste

Preparation:

1. Cut the potatoes into small cubes and boil in a small amount of lightly salted water. In this case, you need to remove the foam. We will not pour out the potato broth; we will need it later for the recipe.

2. While the potatoes are boiling, grate the carrots on a fine grater and very finely dice the onion.

3. Melt the butter in a frying pan and fry the onions in it first, and then the carrots. Fry the vegetables until they become soft and have reduced in volume by about half.

4. Drain the broth from the finished potatoes, add half a glass of warm cream or milk, but do not heat them too much, they should be only slightly warm, not hot.

5. Mash hot potatoes.

6. Cut the cheese into small cubes. I use processed cheese, but in general you can make soup from regular hard cheese. In both versions it will turn out very tasty.

7. Add it to the puree, stir and let sit until it is completely melted. The melted cheese will stretch into long strings when stirred.

8. When this happens, add the vegetables fried in oil to the puree and mix thoroughly again until smooth.

9. Then pour in the remaining warm cream and the potato broth, which has cooled slightly by then. Mix again. First, use a spatula, and then finish the mixing process with an immersion blender.

10. Season the finished puree soup with salt and pepper to taste. Serve with fresh herbs.

Tender, light, airy and tasty soup is ready! And it took us very little time to prepare it, about 30 - 40 minutes.

Video on how to make cream cheese soup

Creamy soups are also very tasty with melted cheese. However, it is not at all necessary that they contain chicken or meat. Even using ordinary vegetables, you can prepare a delicious first course.

And if you also have some fresh or frozen greens, such as nettles, spinach, or even lettuce, then this soup will also be super healthy.

And here is one of such recipes. The dish is prepared quite simply, and, importantly, quickly. Both adults and children eat it. It is also very good for dietary purposes.

It contains many useful vitamins and microelements. And simply delicious!

With melted cheese and chicken

We will need:

• chicken fillet – 500 gr
• potatoes - 3 - 4 pcs
• carrots - 1 pc.
• onion - 1 pc.
• processed cheese - 2 pieces, 100 g each
• small vermicelli - 0.5 cups
• butter - 2 s. spoons (50 g)
• salt, pepper - to taste
• bay leaf - 1 - 2 pcs
• spices - optional
• greens - a bunch

Preparation:

1. To prepare the soup, you can use any part of chicken meat, but it is more tender from chicken fillet.

Wash the fillet, cut into small pieces measuring 3 - 4 cm. Then pour cold water at the rate of 2.5 liters and put on fire. Boil.

2. During boiling and in the first minutes of cooking, carefully remove the foam.

3. While the meat is cooking, cut the potatoes and onions into cubes. Grate the carrots.

4. Melt the butter in a frying pan and fry the onion in it. Then add the carrots and fry everything together until the vegetables become soft and almost halve in volume.

You can cook frying in butter, ghee, or vegetable oil.

5. After the chicken meat has been cooked for 20 minutes, add chopped potatoes and fried onions and carrots to the broth. Cook until the potatoes are done for about 15 minutes.

6. Add vermicelli; it is best to use thin and small vermicelli. This way the dish will look more aesthetically pleasing.

Cooking such vermicelli usually takes about 5 minutes.

7. Then add salt and pepper to taste, bay leaf and spices as desired. Let it boil and add the processed cheese cut into cubes. Stir until it is completely dissolved.

8. Add chopped herbs and cover with a lid.

9. Then remove the soup from the heat and let it brew for at least 10 minutes.

Pour into plates and eat with pleasure! Our wonderful soup is ready. Fragrant, appetizing and satisfying!

The same option can be prepared with smoked chicken. Then it will have not only a creamy taste, but also the smell and taste of smoked meats, loved by many.

And if you also sprinkle it with black bread croutons, it will look like fireworks of taste.

With chicken breast and mushrooms

The favorite combination of chicken and mushrooms is embodied in this recipe. Therefore, this soup is one of those that are prepared most often.

We will need:

• chicken breast - 1 piece
• chicken broth - 2 liters
• processed cheese - 300 gr
• potatoes - 3 pcs
• carrots - 1 pc.
• onion - 1 pc.
• champignons – 250 gr
• vegetable oil - 2 - 3 tbsp. spoons
• spices - for chicken
• salt - to taste

Preparation:

1. Wash the chicken breast and dry it with a paper towel. Remove all bones. Then cut into small pieces. In this case, it is better to remove the skin from the breast. The soup will already be rich and satisfying, so we won’t need any extra fat here.

2. Cut the potatoes into cubes.

3. Pour pre-cooked chicken broth into the pan, warm it and put chopped potatoes and chicken fillet into it. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Cut the onion into small cubes, grate the carrots.

5. Cut the mushrooms into small pieces. You can use both fresh and frozen mushrooms. The variety of mushrooms can also be different. These can be any forest mushrooms, champignons and oyster mushrooms.

6. Heat vegetable oil in a frying pan and place carrots in it, fry for 1 minute.

Then add onion to it. Fry everything together over low heat until the vegetables become soft.

7. Add mushrooms and fry everything together until the mushrooms also become soft.

8. When the vegetables and mushrooms are ready, and also when 20 minutes of cooking the chicken and potatoes have passed, add the roast to the broth.

9. You can immediately add processed cheese. Add it to your taste, it can be either ordinary 100-gram processed cheese, such as “Druzhba”, or, for example, “Hohland” cheese.

10. Stir until completely dissolved. Then add spices and salt to taste. Cook everything together for 5 minutes.

11. Then turn off the heat, cover the pan with a lid and let it brew for 10 minutes. Then pour into plates and serve.

You can sprinkle it with fresh herbs. If desired, add more sour cream.

You can also grind all the cooked ingredients together with the broth with an immersion blender, and then you will get a tasty and tender soup - puree!

This soup is light and very tasty. He eats great both in winter and summer!

Creamy mushroom soup recipe

Cheese soup turns out very tasty even without the presence of chicken in the recipe. Mushrooms are essentially meat, only of plant origin. When you cook it, sometimes you don’t add anything to it except mushrooms, potatoes and onions. And how delicious it turns out!

You can cook it from either fresh or frozen mushrooms. It turns out absolutely incomparable from fresh chanterelles. Beautiful color, simply incredible taste and aromatic smell. I could eat it every day! And you won’t get tired of it!

You can see one of the recipes for such a dish. And today there is one more recipe.

We will need:

• mushrooms - 200 gr
• potatoes - 3 pcs
• onion - 1 pc.
• cream 30% - 100 ml
• processed cheese - 100 gr
• butter - 50 - 60 g
• fresh herbs
• salt, pepper - to taste
• bay leaf - 1 - 2 pcs

Preparation:

1. Wash fresh mushrooms and cut into small pieces. If you use frozen mushrooms, remove them from the freezer in advance. They can be slightly defrosted to make it easier to fry later.

But you don’t need to defrost it too much to prevent the mushrooms from becoming watery.

2. Cut the onion into small cubes. Grate one potato.

3. Heat the butter in a frying pan and fry the mushrooms in it. Then add the onion and fry everything together until the onion becomes soft.

4. Add grated potatoes, reduce heat to low and fry until potatoes are done. It shouldn't brown too much.

5. Cut the remaining two potatoes into cubes, add 2 liters of water and cook until tender. Salt the water in which it will be boiled.

6. You can use soft processed cheese, such as “Hohland”, or you can buy our traditional processed cheese “Druzhba”.

To make it easier to work with, it is best to grate it. And it will be easier to do this if you freeze it in the freezer.

7. When the potatoes are cooked, add the roast, pepper to taste and bay leaf. Cook for 5 minutes.

8. Then add the grated cheese, stir until it is completely dissolved and pour in the cream last. Bring to a boil, but do not boil anymore.

Just cover tightly with a lid and leave to steep for 10 - 15 minutes.

If desired, the contents can be pureed, and in this case you will get the most delicate puree soup.

9. Serve sprinkled with chopped fresh herbs.

This is probably my favorite recipe, especially when pureed. Delicate, with an airy consistency, with a forest smell and incredibly tasty.

It turns out great and simply fabulous with porcini mushrooms, boletus mushrooms or strong boletus mushrooms. But if such mushrooms are not frozen, and summer is still far away, then even after preparing soup with champignons, you need to be careful not to accidentally eat a spoonful.

With chicken in a slow cooker

It’s as easy as shelling pears to make this soup with a slow cooker. All you have to do is cut all the ingredients and put them in the bowl. Everything else is a miracle - the technology will do it for you.

We will need:

• chicken fillet – 400 gr
• potatoes - 4 - 5 pcs
• onion - 1 pc.
• processed cheese - 400 gr
• salt, pepper - to taste

Preparation:

1. Wash the fillet and cut into small pieces.

2. Cut potatoes and onions into cubes. It is advisable to cut the onion smaller so that it spreads as much as possible in the soup and is not too noticeable.

3. Also cut the processed cheese into cubes. During the cooking process, it will completely melt, so it doesn’t really matter how smoothly you can cut it.

4. Place all the chopped ingredients in the multicooker bowl, add salt and stir.

5. Fill with water at the rate of 1.5 liters if you want it to be thicker.

6. Close the lid. Select the “soup” program on the display, the time should be set by itself - 1 hour.

7. Cook for the required time and serve, pouring into plates. If desired, you can sprinkle with chopped fresh herbs. And also sprinkle with chopped or ground pepper to taste.

Quite often carrots are also added to the ingredients. And this is also a great addition.

Sometimes, at the end of cooking, small vermicelli is also added to the multicooker bowl.

And of course, it wouldn’t hurt to say that all of today’s cheese soup recipes can also be adapted to this cooking option.

With cheese and shrimp

This is another favorite cooking option. Shrimp, added to the broth at the right time, will do its job and give it a delicate taste and incredible smell. The soup turns out not just tasty, but very tasty.

I suggest watching this recipe in a video version. Moreover, despite the simplicity of preparation, it turns out very tasty and refined.

By the way, I have come across similar preparations using crab sticks. And although I have never tried cooking with them, I must say that I like the idea. And I somehow want to try to cook such a dish for lunch.

I think that it will turn out no worse than today’s version.

In addition to the recipes already proposed, which are most often prepared in the kitchens of many people, there are recipes that are not so popular. But, in my opinion, they should not be forgotten either. Moreover, they are also tasty and nutritious.

And let’s add a few of these recipes to our piggy bank together.

And the next recipe is for gourmets, and even for meat lovers. It is cooked with pork and is very filling.

With pork and meatballs

We will need:

• pork - 500 -600 gr
• processed cheese "Druzhba" - 2 pcs.
• boiled yolks - 4 pcs
• loaf - 1 piece
• salt - to taste
• greens - for serving

Preparation:

1. Wash the meat and cut into small pieces, cover them with cold water and boil until tender. When cooking, carefully remove the foam and avoid intense boiling.

2. Strain the finished broth through two or three layers of gauze. For now, put the pork aside.

3. Cut off the crusts from the loaf and crumble the pulp.

4. Grind the egg yolks with a fork.

5. Lightly freeze one processed cheese in the freezer and grate it.

6. Mix cheese, loaf pulp and mashed yolks. Add a little broth, stir and form meatballs the size of a walnut.

7. Put the broth back on the fire, bring to a boil, add salt to taste. Cut another cheese and drop it into the broth, stir until completely dissolved.

8. Place the meatballs in the water, bring to a boil again and cook for 10 minutes. Then add the reserved meat to the soup. Bring to a boil again. Then turn off the heat and cover the pan with a lid. Let stand and brew for 10 minutes.

9. Then pour the soup into bowls and sprinkle with fresh herbs.

Enjoy eating!

With chicken and cheese rolls

We will need:

• chicken meat - 500 gr
• potatoes - 3 - 4 pcs
• carrots - 1 pc.
• onion - 1 pc.
• processed cheese “Druzhba” – 2 pcs.
• butter - 50 -70 g
• salt, pepper - to taste
• bay leaf - 2 pcs
• greens - for serving

For the test:

• flour - 300 gr
• egg - 1 pc.

Preparation:

To make it easier to work with cheese curds, place them in the freezer in advance for at least 30 minutes.

1. Grate half the carrots, cut the other half into slices. You can cut the onion into small cubes, but if you don’t like it in the broth, then leave it whole.

2. Wash the chicken meat, place it in a saucepan and add two liters of water. Put on fire and cook for 20 - 25 minutes until tender. Periodically remove foam when it forms.

Any meat can be used. It can be either fillet or meat with bones. If you cook broth with bones, be sure to strain it when ready.

3. Along with the chicken, add carrot rounds and onions to the broth if you left it whole. When cooked, the carrots will give color to the broth, and the onions will give up all their juice. At the end of cooking, the onion will need to be removed from the broth and discarded.

You can do the same with carrots, or you can leave them in the broth.

4. Fry the grated carrots in butter. If you cut onions, fry them too.

5. After the chicken is cooked, remove it from the broth. If necessary, strain the broth, then add the potatoes cut into cubes or cubes. To make it tastier and more aromatic, add a bay leaf. Cook until tender in salted water.

6. Knead a fairly thick dough from flour, eggs and salt in advance. Let it stand for a while and disperse. And after you put the potatoes in the broth, roll out the dough into a thin layer, just like we roll it out when we prepare homemade noodles.

7. Remove the cheese curds from the freezer and grate them directly onto the dough sheet. Spread evenly over the entire surface and roll into a roll, leaving the cheese filling inside.

Moisten the edge with water so that the roll does not open during cooking.

8. Cut it into small pieces 2 cm wide.

9. Taste the potatoes, and if they are ready, place the rolls in the boiling broth. Cook for 5 to 10 minutes, depending on the size they were made. The dough should be completely ready.

Along with the rolls, add salt to the broth, if necessary.

10. When ready, remove the onion, if it was cooked whole, and carrot slices, if desired. Personally, it doesn’t bother me, and I never throw it away.

Cover the pan with a lid and let sit for 10 minutes.

11. Then pour into plates and sprinkle with chopped herbs.

The soup turns out not only tasty, but also beautiful and original in appearance. Eating this is a pleasure!

With sausage and noodles

As we have already noticed today, soups using cheese can be prepared with completely different ingredients. And one of these products is sausage. It can be anything you want: simply boiled or smoked, it can also be sausages or small sausages.

You can cook with anything, the main thing is to take into account the preferences of your family.

And here is one of the recipes that is very easy to prepare, quick, and most importantly, the finished dish turns out rich, appetizing and tasty.

Here, thin vermicelli is also used as an additional ingredient. And as a tasty addition, before serving, the soup is sprinkled with fresh herbs and croutons.

This noteworthy recipe appeared in our piggy bank today.

And in conclusion, a very rare recipe.

With oat flakes and zucchini

I don't make this soup often. But when there are a lot of zucchini ripening in the garden, then you come up with all sorts of interesting dishes using them. And I must say that it turns out just great!

We will need:

• zucchini - 1 piece (small)
• oatmeal - 0.5 cups
• processed cheese – 1 piece (100 g)
• meat or chicken broth - 1 liter
• salt, pepper - to taste
• greens - for serving

Preparation:

1. Wash the zucchini, remove the skin and seeds, if any have already formed in it. But it is best, of course, to use a young specimen for cooking, where the seeds have not yet ripened and are therefore still milky.

2. Cut it into cubes or cubes. Whoever wishes. Transfer the pieces to meat or chicken broth and bring to a boil.

3. Once it boils, add oatmeal. Wait until it boils again and immediately add salt. If you want, you can add spices and dried herbs. Cook everything together for 10 minutes.

You can add parsley, marjoram, basil and mint as dried herbs. It will be very tasty and aromatic!

4. Keep the cheese in the refrigerator in advance, then grate it. Add it to the broth and let it boil. Stir thoroughly until it is completely dissolved.

5. Turn on the soup, cover with a lid and let it brew for 10 - 15 minutes.

6. Pour the finished soup into bowls and sprinkle with chopped herbs.

This option is very good for fasting days. It is filling, but at the same time not so high in calories. And as you may have noticed, it does not contain potatoes.

And another one of its advantages is that it is prepared in a matter of minutes.

I wanted to write some recipes today, but it didn’t work out! It turned out a lot, and this is probably not accidental. All the proposed options deserve our attention and are a welcome first course on dinner tables.

I hope you understand the basic principle of cooking. As you have probably seen, all soups are prepared according to two different schemes. In one of them, some ingredients are first fried and then added to the broth. And in the second option, they are laid out in the broth without preliminary heat treatment.

In both cases, everything is brought to readiness in the broth. And at the end, cheese and cream are added, if any are included in the recipe.

Also, you most likely realized that in any of the options proposed today, you can puree the mixture, and in this case you will get a tender and airy puree soup.

But you can also eat just soup, as usual, with chopped and chopped vegetables.

For the puree soup, prepare croutons; it will be especially tasty with them. In both versions, use fresh herbs for serving. Extra bright live paint will never be superfluous.

After all, in any dish, not only taste is important, but also appearance. We see first with our eyes, and if we like what we see, gastric juice begins to be produced faster, which means food is better digested.

But this is a completely different topic.

Thank you for reading the recipes and leaving comments. I always enjoy reading them.

Bon appetit everyone!

If you want to add a little flair to your everyday first course, make cream cheese soup. Believe me, it turns out very tasty and unusual. And it’s very easy to prepare.

Ingredients:

for 3-4 liters of water

Meat for broth(chicken, pork or beef bone set) - 700-800 grams

Processed cheese-3 pieces

Potato- 4 pieces of medium size

Carrot— 1 piece of medium size

Bulb onions— 1-2 heads

Oil(creamy + vegetable) - for frying

Spices: salt, ground black pepper, paprika, herbs (fresh or dried).

How to make cream cheese soup

1 . Boil the meat for the broth in salted water.

2 . Strain the broth for cheese soup. We put it on fire.

3 . Peel the potatoes and cut them into cubes. Add to the boiling broth. Bring to a boil, reduce heat to low.

4. Processed cheese or cheese in a jar should be dissolved in 1 liter of hot broth. Processed cheeses, intended specifically for making cheese soup (inscription on the package), dissolve easily. Just mash them with a fork. Ordinary processed cheese can be pre-grated on a fine grater.

5 . Peel the onions and carrots. Grind. Sauté, that is, fry in oil (butter + vegetable) until the vegetables become soft and a slight “blush” appears. There is no need to fry the vegetables, since they should give all their juice to the cheese soup. Add to soup.

6. Next, add spices and herbs to the soup with melted cheese.

7. We separate the meat from the bone and also add it to the processed cheese soup. Cook until the potatoes are ready.

Delicious soup with melted cheese is ready

Bon appetit!

Cream cheese soup recipes

What could be better than this delicious and satisfying soup filled with aromas? Especially if it is prepared with love, and it is also good if it consists of simple ingredients. Every housewife will pamper her family with pleasure and prepare soup with melted cheese, because this is something new and can compete with the usual first courses of mother or grandmother. Let’s not rant for a long time and offer the hostess a few recipes, the main and most delicious recipes for the first course of processed cheese and additional, affordable, everyday products.

Soup with cream cheese and chicken

Let’s say right away that croutons of white bread and toast are ideal for this dish. Let's start preparing soup with processed cheese by preparing the ingredients.

• Processed cheese – 200 grams.
• Chicken fillet – 400 grams.
• Chicken drumsticks – 2 pieces.
• Carrot – 1 piece, large.
• Dill greens - half a bunch.
• Basil greens - half a bunch.
• Butter – 3 large spoons.
• Onion – 1 piece, large.
• Potatoes – 3 pieces.
• Oregano, coriander, rosemary, white and black pepper, salt.

Let's make a chicken drumstick broth - cook for about an hour, adding pepper, salt and bay leaf. In the meantime, we will peel the vegetables and cut them. Onions - in small cubes, carrots - in thin circles, potatoes - in small squares, about 2 by 2 centimeters. Wash the chicken well under running water and cut into small cubes.

We put a ladle on the fire, it is very convenient to sauté in such an object that everyone has in the kitchen. Heat the butter in it, add the seasonings, fry them a little, and when the rich smell of the seasonings comes, fry and sauté the onions over medium heat. After a few minutes, add the carrots - the dressing in our soup with melted cheese is almost ready.

Add potatoes, chicken, chopped dill into the broth, and after half an hour add onion and carrot dressing. 30 minutes before the soup is ready, grate the cheeses, drop them into the broth, stirring constantly so that they dissolve well. Cover with a lid, reduce heat to low, add salt and spices. When the chicken is ready, the cheeses have dissolved, our cream cheese soup is ready. To serve, chop the basil and sprinkle on top of the dish.

Soup with cream cheese and mushrooms

Put the water on the fire, we need broth, but you can also cook it in water, in cubes, make vegetable or chicken broth, in general, it should be light. Or you can add a little salt to the water, a mixture of peppercorns, a bay leaf and that’s it. As you please.

In the meantime, clean and wash the mushrooms and vegetables. Chop the onion into cubes, pass the carrots through a grater, chop the mushrooms not very finely, as they shrink during the cooking process, and the soup we prepared with melted cheese and mushrooms should be rich in the taste of champignons. We will also peel the potatoes and put them in the broth when it is ready (in about 30 minutes).

Heat the butter, pass the garlic through a press and fry it a little, add the onion, carrots, and sauté for 20 minutes. Add mushrooms to the mixture and simmer the mixture over low heat until tender. Place in the broth with the potatoes, keep covered for 15 minutes, then add the cheese, stir and add seasonings. The cheese has melted, the vegetables and mushrooms are ready, there is enough salt and spices - this means the soup with melted cheese and mushrooms is completely ready. Let the dish sit for at least half an hour, or better yet, let it cool in the pan until it is at a sufficient temperature to satisfy your taste.

Soup with processed cheese and sausage

If you have processed cheese and sausage in the refrigerator, a few onions, and you have acquired good seasonings, you can start preparing a wonderful first course, such as soup with processed cheese and sausage.

• Onion – 2 pieces, medium size.
• Processed cheese, soft – 300 grams.
• Sausage (whatever you have, use it, but if you go specifically for sausage for this soup, take raw smoked sausage) – 300 grams.
• Sunflower oil - for frying.
• Potatoes – 2 pieces, medium size.
• Seasonings and salt.

First of all, put a saucepan and make a broth from the cube, chicken, bay leaf, pepper and salt. Peel the onion, cut into thin quarters, peel the potatoes too and cut into small cubes. Sausage - thin bars.

We let the potatoes cook 20 minutes after we put the broth on the soup with melted cheese. We will fry the onion and sausage separately in oil until golden brown. When the dressing is ready, add it to the soup, add salt and add your favorite seasonings, I recommend dried onions and dill, French herbs, they are with garlic, very tasty. Stir and cover with a lid for 10 minutes. Now add the cheese, mix well until it dissolves. Cook for about 20 minutes, you can simmer on low heat for half an hour. When serving, you can finely chop your favorite greens.

Soup with melted cheese in a slow cooker

A multicooker is a convenient thing that allows you to relax a little and not stand at the stove for days, preparing everyone’s favorite delicacies. There are many recipes for it, especially delicious soup with melted cheese. We will need:

• Potatoes – 2 pieces.
• Carrots – 1 piece.
• Onions – 2 pieces.
• Sausage (good raw smoked sausage, dry and spicy, is best) – 300 grams.
• Processed cheese – 4 pieces.
• Dill greens - half a bunch.
• Salt and spices pepper.

All ingredients need to be finely cut into cubes: sausage, onions, potatoes and carrots. And chop the greens finely and finely. We pass the cheese through a meat grinder, or you can grate it on a coarse grater. All ingredients for cream cheese soup are ready. In the slow cooker we put onions, carrots, herbs and sausage, in general, everything except processed cheese. You need to add water or broth, add spices and seasonings to taste. Cook: mode – “soup”, time – 50 minutes.

After half an hour, dip the cheese into the dish, stir, and leave for the remaining time. And then you still need to wait until the soup is infused, about half an hour (for sure - set the “warm” mode for 15-20 minutes).

Cheese cream soup

Let's prepare a simple, but interesting, as an alternative to other first courses, soup with processed cheese, namely cream cheese soup with the addition of vegetables. Minimum calories, burst of flavor, pleasant texture and great aroma.

• Carrot – 1 piece.
• Cauliflower – 1 small head.
• Zucchini - half a piece.
• Onions – 2 pieces.
• Potatoes – 3 pieces, not big.
• Processed cheese – 300 grams of soft processed cheese.
• Basil greens - half a bunch.
• Butter – 4 tablespoons.
• Spices, salt and seasonings.

It is necessary to prepare the vegetables; we will chop everything very finely to make it easier to turn the soup with melted cheese into a homogeneous puree. And so, we will saute the onions in heated butter, after 5 minutes we will add carrots and finely chopped potatoes. When the vegetables are already soft, add the chopped cauliflower and zucchini. Cover with a lid, add a little water, simmer over low heat for about 25 minutes. You need to test the vegetables with a knife to see if they are ready; when they are almost cooked, use a blender to turn the mixture into a puree.

We put the vegetable puree on a small fire, and in the meantime, melt the processed cheese in a water bath, add it to the vegetables, mix well, you can add a few tablespoons of water so that the cheese dissolves. Cook the soup with melted cheese for another 15 minutes, then use the blender again and make cream soup. Serve with finely chopped greens.

Soup with processed cheese and meatballs

A hearty, good and very tasty dish - soup with melted cheese and meatballs. This is a great idea for lunch, the soup is good for children, it’s very tasty, so they gobble it up on both cheeks. Let’s prepare good ingredients, processed cheeses need soft ones, it’s better to take “Yantar” or something like that. It’s better to make meatballs from ground turkey or chicken.

• Processed cheese, soft – 350 grams.
• Potatoes – 2 pieces.
• Red, bell, sweet and juicy pepper – 1 piece, take a large one.
• White onion, sweet - 1 piece, large - for soup, 1 piece (you can use onion) 0 for meatballs.
• Dill greens - half a bunch.
• Butter – 4 tablespoons.
• Chicken fillet – 500 grams.
• Black pepper, salt, oregano, dried dill, dried garlic, coriander.

First of all, we make the meatballs. You need to pass the meat through a meat grinder or blender, and you need to do the same with onions (1 onion). Add ground onion, black pepper, dried garlic, oregano and dill to the minced meat - chop finely. Mix everything and form small round balls. With such meat balls, our soup with melted cheese will be very satisfying, both for kids and for an adult, hungry man who came to his cozy home for lunch for half an hour.

And so, now we cut the potatoes and bell pepper into small strips. Cut the white sweet onion into small cubes. In a saucepan, sauté the onion and butter over low heat, add all the seasonings and spices. Pour water into the onion, add potatoes, salt, mix and cook for 15 minutes, add meatballs, cook for another 20 minutes.

Next, throw in the bell pepper, mix, add melted soft cheese, heat it up first, or leave it on the table for an hour or two so that it is at room temperature. Stir and wait until the cheese dissolves. The soup needs to steep for about an hour, but don’t let it boil too much so that when it cools down, it won’t become covered with a skin, like boiled milk.

When serving, you can sprinkle with Parmesan, herbs, prepare white croutons, throw into the soup. Some people like to season cheese soup with sour cream. In general, you can eat it any way you like, the main thing is to cook it with love.