What kind of cheese is suitable for soup? How to make processed cheese soup

Recipes of these delicate dishes occupy one of the leading positions among analogues. Recently, more and more housewives have asked the forums a question: how to make soup from processed cheese? It usually takes less than half an hour to create a treat, and all the necessary ingredients are easy to buy at the nearest supermarket. Soup with processed cheeses (the recipe from the photo can be borrowed in the article) is best eaten fresh, because, having stood in the refrigerator, it loses most of its taste. A delicacy warmed up after being in the refrigerator also loses half of its aroma. The rest of the article presents several options for making soups with cheese (recipes with photos). In addition, the tips and recommendations of specialists.

Which cheese to use?

According to experts, it is better to use processed cheeses to prepare a delicious cheese soup, since they are more plastic and dissolve well in hot broth, giving the dish an appetizing milk color. If in the recipe for the soup of cheese there is also grated carrots, slightly stewed in butter with onions, then the color of the dish becomes even more vivid. At the same time, the delicacy simply delights fans with its aroma and taste.

A popular curd for soup is the "President" (soft melted). Some people prefer Hochland to him. Cheeses of the Druzhba brand are considered a good option, although recently, according to members of the forum, they began to melt poorly during cooking. "Viola" in a jar is completely dissolved in a hot broth.

Many connoisseurs add sausage cheese (smoked) to the soup, which gives the dish an appetizing taste and aroma and smoked meats. Some forum participants call their favorite processed cream cheese for soup: “With dill”, “With onions” and “With mushrooms”. Semisolid and hard cheeses: parmesan, cheddar, Swiss, are also used to prepare a delicious first course. Before laying them chopped with a knife or tinder on a grater (shallow). Brie and Roquefort cheeses are also good for connoisseurs of their noble taste.

“Onion”: cheese for the brand “Carat”

According to experts, any of the processed cheeses, the taste of which the cook especially likes, is suitable for cooking. And yet, the most preferred for creating a delicacy, many call the processed cheese brand "Carat". It is believed that its use makes the preparation of soup accessible even to a child. A special favor of the reviewers was earned with onion-flavored cheese.

The energy value of 100 g of the product is 323 kcal. Fat content -55%. Consists of: cheese, cottage cheese, butter, drinking water, normalized cream, whole milk powder, dried onions, emulsifying salts, 452, 339, food table salt, potassium sorbate preservative. Useful substances are presented in the product by calcium, phosphorus, sodium, iron, vitamins D, E, A, B12, B9, B1, B2. It contains a relatively small amount of cholesterol, which is one of its advantages. The shelf life of the product is 120 days. The manufacturer is ZAO Karat (Russian Federation).

User Impressions

The taste of this cheese is slightly salty, creamy, without any extra smacks. Onion shade, both taste and aroma, is expressed, according to the authors of the reviews, rather weakly. As a separate dish (as a slicing or as a component of sandwiches), this product is considered by many to be somewhat fresh. According to users, it is better to use it all the same as a curd for soup.

Externally, the product is a rectangular block of creamy color. The consistency is uniform, with a rare interspersing of small pieces of onion. The cheese is melted quite well. It dissolves faster if cut into cubes. It is cut easily enough, but strongly adheres to a knife. Cubes also stick together. If the carat cheese is added to the soup, you can create a very unusual, pleasant and tasteful dish.

How to make soup with cheese "Onion"

To create 6 servings of the dish you will need:

• Two to three carrots.
• 2.5 liters of water.
• Two tablespoons of vegetable oil.
• Two tablespoons of margarine.
• Two curd cakes "Onion" (200 grams).
• 4-5 potatoes.
• 0.25 tsp pepper.
• 1 tablespoon of salt.
• 200 grams of white bread for croutons.
• 0.5 bunch of greenery (if desired).

It takes about 40 minutes to cook.

Step cooking

Act as follows:

1. Peel the carrots, wash them, rub on a grater. Heat the pan, add a little oil, spread the carrots into it, fry over medium heat for 2-3 minutes.
2. Then the potatoes are peeled, washed, cut into strips or in small pieces.
3. To speed up the cooking process, cheese can be grated (or chopped in pieces). Boil water, dissolve melted cheese in it.
4. Then add potatoes to the pan and cook for 15-20 minutes under a lid over low heat. Then add carrots (fried), salt and pepper to it. Cook the soup for about five minutes with a slight boil.

Served with croutons of white bread, fried in a dry frying pan until golden. Sprinkle with herbs if desired.

Classic processed cheese soup

Ingredients:

• Three potatoes
• 1 onion.
• 60-70 g butter.
• 140-160 g of cheese in briquettes.
• One carrot.

Description of the method of preparation

To create a dish according to this recipe, experts recommend the use of cheese in briquettes "Friendship" and "Hohland" (you can also choose products of similar brands). Prepare like this:

1. First peel the potatoes and cut it into a cube. Then chop the onion, carrots rub on a grater. In a frying pan, heat the butter (butter), spread onion first onion (chopped), then carrot. Do the frying.
2. Then mix the cheese (chopped into slices) with hot water, while the cheese should melt. This is to prevent product clumping.
3. Then boil the water in a pan, place the frying in it with potatoes and boil over medium heat until the vegetable is ready (about 8 minutes). Enter the cheese mass and stir until the dish is homogeneous. If lightly salted cheese is used, it is recommended to add salt and pepper to the soup.

Before serving, the treat is sprinkled with croutons (chopped), garnished with dill or onion (green).

Cream soup with chicken (in a slow cooker)

How to make cheese soup with processed cheese with chicken meat? Use:

• Chicken fillet - 400 grams.
• Cream cheese - 400 grams.
• Potatoes - 400 grams.
• Onions - 1 head.
• Water - 1 liter.
• Salt and spices to taste.

About the recipe

Prepare a treat like this:

1. Vegetables are peeled and washed. Potatoes are cut into cubes, chopped onions.
2. The chicken fillet is washed and cut into fibers or cut into small cubes.
3. For cooking, you can use any cheese. However, it is melted cheeses that are best suited for multicookers. Cut them into small cubes.
4. Then all the ingredients are placed in a multicooker bowl, poured with water, salted and spices added to taste. Close the lid. Cook in the “Soup” mode for 1 hour. Serve the dish hot.

Another recipe for making cheese soup in a slow cooker (with mushrooms)

This recipe provides the ability to use any mushrooms. However, champignons are the most popular. Use:

• champignons 500 grams;
• potatoes - 4 pieces;
• carrots - 1 pc.;
• onions - 1 head;
• processed cheese - 200 g;
• for frying - vegetable oil;
• to taste - salt and spices;
• bay leaf - 1 pc.;
• fresh greens

Step cooking

Act as follows:

1. Prepare all the ingredients in advance. Vegetables are peeled, washed and chopped. Lay carrots and onions in the multicooker bowl. Pour some vegetable oil. Fry in the “Baking” mode for 5 to 10 minutes.
2. Peel and chop the mushrooms. Mushrooms with potatoes are laid in a multicooker bowl. Cook about 10 minutes.
3. Melted cheese (crushed) is added to the bowl. Pour water (1 liter).
4. Add salt and spices to taste. Mix well and close the lid.
5. Set the “Soup” mode, in which the dish is cooked for 1 hour.
6. Five minutes before the end of cooking, open the lid and add a bay leaf.

Ready soup from poured into plates, in each of which put a little fresh herbs (chopped).

Cooking in a slow cooker cheese soup with sausage

Use:

• 300 g of cheese (processed).
• 300 g of sausage.
• 600 g of potatoes.
• One carrot.
• Onions - 1 head.
• Vegetable oil.
• 3 liters of water.
• To taste - spices and salt.

Cooking method

Act as follows:

1. Peel and chop the sausage and all vegetables. In the “Baking” mode, fry carrots and onions in vegetable oil until soft.
2. After that, chopped potatoes are sent to the bowl. Pour water. Set the “Soup” mode. Cook for 1 hour.
3. 5 minutes before the end of cooking, put chopped sausage into the multicooker (ham can be used).
4. Salt and add spices to taste. If you want to get a spicy dish, add hot spices (black or red pepper, suneli hop, etc.). Spicy lovers are recommended to cook this dish with smoked sausage.
5. At the end of cooking, open the multicooker lid again and send cheese (chopped) there. Mix the dish well. Close the lid and leave the soup to infuse for another 5 to 10 minutes.

Serve hot cheese soup to the table. Decorate with herbs (chopped).

Fish Cheese Soup Recipe

Use:

• Three potatoes.
• 120 g of processed cheese (in briquettes).
• One onion.
• 240 g of fish fillet.
• One carrot.
• Water - 1 liter
• 50 ml of vegetable oil.
• 25 g of greens.

Technology

Prepare the dish like this:

1. As a fish base, it is recommended to use pollock fillet without bones and peels. The raw materials are rinsed and, if necessary, thawed.
2. Prepare vegetables: chop the potatoes with small bars. Boil water and add spices. Boil the potatoes for 10-12 minutes.
3. Chop the fish fillet in small pieces and send to the broth. Boil the components for about 10 minutes.
4. The remaining vegetables are sent to the pan, cooked by frying. As soon as all the components are ready, they are connected.
5. Grind the cheese on a grater and pour into the dish. Stir the soup and cook for a few more minutes. If desired, add greens (fresh).

Shrimp soup (recipe)

Ingredients:

• Water - 3 cups.
• Cream cheese 200 g
• Three potatoes.
• 200 g of shrimp.
• To taste - spices and salt.

How to cook?

Soup is prepared as follows: potatoes are peeled, chopped and laid in a multicooker bowl. Pour water. Cook until tender, after which they lightly crush the pusher. Then the melted cheese is sent to the bowl. Salt to taste. Add spices. Cook until the cheese is completely melted. Shrimps are boiled separately and peeled. Puree soup is poured into plates, in each of which shrimps are placed.