How to make cheese soup from processed cheese: recipes with a step-by-step description of the cooking process

Cheese soups are a wonderful treat, especially for cheese lovers, which is the basis of this classic European cuisine. There are no centuries-old cheese-making traditions in Russia, as in Europe, but there is a craving for culinary simplicity and resourcefulness. Therefore, Russian housewives often cook soup based on the cheaper and more affordable processed cheese. This dish has a number of obvious advantages.

Advantages

• Simplicity. Even for a beginner, this dish is on the shoulder, since it is possible to make cheese soup from processed cheese by performing clear and simple actions that do not require special culinary skills and knowledge. It can be cooked at home, in the country or on a hike, using a small set of products and a minimum of dishes.
• Time saving. Such a soup is a salvation for housewives when they have too many things to do or guests suddenly come. It can be cooked in half an hour. Even complex versions of cheese soup rarely take more than an hour, which does not compare, for example, with borscht or cabbage soup, which takes two to three hours.
• Utility. The basis of the first course is cheese, rich in protein and calcium. They are necessary for the body to build muscles and bones. Since it is possible to cook cheese soup from processed cheese on water, adding only vegetables, in some cases it turns into an excellent diet dish.
• Saving money. The simplest soup options practically do not burden the family budget. To cook a full and tasty first course for four, you will need 200 grams of cheese, a couple of potatoes, onions, herbs and carrots.

Variety of options

Another advantage of cheese soups is its extraordinary variety. They are cooked in water and meat broth, with various vegetables and meat, with the addition of cereals and noodles, with mushrooms and legumes, with shrimp and other seafood, with smoked meats and sausages, with beaten eggs and beans. Cheese goes well with many products. Therefore, before you make cheese soup from processed cheese, you have to smash your head which option to choose.

Consistency

In Europe, especially in France, where cheese soup comes from, it is usually turned into mashed potatoes, grinding all the ingredients to a creamy state. But in Russia, such thick filling soups as hodgepodge, double-ear or daily soup are popular. In them, meat and vegetables float in medium and large pieces that need to be chewed.

It is logical that the traditions of Russian cuisine were reflected in the recipes of cheese soups with melted cheese. Photos and videos of recipes that are posted on the Internet indicate that most Russian housewives prefer to cook this dish thick, with pieces of food, following the covenants and foundations of domestic cooking. Although it is not difficult to turn such a soup into a soup puree, you only need a hand blender for this.

Cheese selection

Cheese is the flavoring foundation for the whole dish. The recipe for cheese soup with Druzhba melted cheese has become almost classic. However, in an era of capitalist abundance, dozens of types of the latter can be found on store shelves. They differ in taste, density, milk fat content, all kinds of additives. It must be remembered that good soup cannot be made from bad cheese. Care should be taken in choosing, avoiding the dubious and too cheap of these products.

You can buy a product that not only dissolves poorly, but also spoils the soup with its chemical, unnatural flavor. This also applies to other brands of processed cheese, and not just Friendship. Therefore, before preparing cheese soup from processed cheese, you should always taste this product, and for reliability, also throw a small piece of it into boiling water to see how it dissolves.

In this experimental way, the easiest way to find the perfect cheese. Which at the same time melts well and likes to taste. You can also buy processed cheeses specifically designed for soups. As a rule, they dissolve perfectly, but still have different chemical additives with the taste of mushrooms or onions, so it’s wiser to try them first.

General principles of cooking

How to make cheese soup from processed cheese tasty and error free? Very simple. It is enough to carry out a simple sequence of actions and know several universal principles for the preparation of this dish:

• Liquid base. Soup can be boiled in broth or water. This is a matter of individual preference. The broth is suitable for anyone: from beef, pork, chicken. Recipes for cheese soup with cream cheese on the broth are very popular. After all, they allow you to cook a very nutritious and rich dish. Soups on the water are poorer in terms of taste, but they are made easier and faster.
• Proportions. In order for the dish to have a pronounced cheese flavor, approximately 100 grams of cream cheese should be dissolved in one liter of liquid. Although this proportion may vary. It all depends on the fat content of the cheese and other additives present in the soup. For example, cream or butter.
• Cheese dissolution. To make the soup tasty and beautiful, the processed cheese must completely dissolve in it, turning into a white suspension. Which impregnates all the ingredients with a creamy taste. Soft cheeses are best dissolved. Some species in foil bars refuse to soften at all, so they need to be finely chopped, and even better frozen and rubbed into fine chips on a grater.
• Cheese loses taste if cooked for a long time. Therefore, it is better to put it in the soup near the end of cooking, when the remaining products have already been cooked. You can simply fill the cheese in a pan. And you can, stirring vigorously, dissolve in a separate bowl in a small amount of hot broth or water, and then pour the resulting cheese dressing into soup. The second method guarantees more efficient and uniform dissolution.
• Universal algorithm for making cheese soup. Potatoes or cereals are placed in water or broth, and then fried vegetables, already prepared meat, seafood, mushrooms, vermicelli and other ingredients are successively added. All this is boiled as in an ordinary soup. About 5-10 minutes before the dish is ready, chopped cheese is poured into it or cheese dressing is poured. If you want to cook cheese cream soup with melted cheese, then the slightly cooled contents of the pan are ground with a blender to the desired consistency.

The subtleties of cooking

• In cold weather, warming cheese soups on the broth are more appropriate. In the warm season, it is better to cook light first courses on the water with fresh vegetables.
• Cheese soups become richer and tastier after they are infused. However, do not cook them in large quantities, a maximum of a couple of days.
• Frying vegetables from a mixture of butter and vegetable oil not only enriches the taste of the dish, but also gives it a more elegant look.
• The basis of the cheese soup is a rather thick suspension. It must be stirred occasionally so that it does not burn.
• If the soup is too thick, then you can add water, or better quality cream. They will dilute the density and enhance the overall creamy taste.
• With the help of flour added to vegetable frying, you can make the soup thicker and more nutritious.
• Zealous housewives prepare cheese soup on mushroom broths or broth left after cooking meat for salads.
• The taste of the soup can be diversified by frying vegetables with smoked bacon, which will give the dish a savory smoky flavor.

Innings

Cheese soups are traditionally served with white bread or croutons. Moreover, dried bread cubes are put directly on the plate so that they are saturated with cheese flavor. In addition, soups are decorated with fried bacon or shrimp, sprinkled with chopped herbs and finely shredded hard cheese, which further enhances the main creamy taste of the dish.

Creamy water soup with champignons

This is a very simple recipe for melted cheese soup. Russian forests are rich in mushrooms in summer and autumn, but even in winter you can buy fresh champignons and quickly cook an excellent dish.

Ingredients:

• Two liters of water.
• 200 grams of cream cheese.
• 300 grams of champignons, they can be replaced with any noble mushrooms.
• A pair of medium sized potatoes.
• One onion.
• One medium carrot.
• 30 grams of butter.
• 30 milliliters of sunflower oil.

Cooking:

1. Fry the sliced ​​champignons in butter until golden and put them in a separate bowl.
2. In the same pan in sunflower oil, make a fry of finely chopped onions and shabby carrots.
3. Add mushrooms to it and stew together a couple of minutes.
4. Boil water, salt, throw chopped potatoes into it. Cook until half cooked. Put the fry with mushrooms.
5. After 5 minutes, add grated cheese or cheese dressing to the pan, cook for 5-10 minutes, turn off the heat and let the soup brew.

Cheese Chicken Soup

Ingredients:

• Three liters of water.
• Two chicken thighs or legs.
• 200 grams of quality processed cheese.
• One carrot.
• One medium onion.
• Two to three potatoes.
• Spices to taste.

Cooking:

1. First you need to make the broth. In cold water, put the washed pieces of chicken without skin, bring the water to a boil and, having removed the foam and fat, cook for about half an hour.
2. Take the meat from the broth and dip the chopped potatoes into it, after pouring 300 milliliters of liquid into a separate bowl for cheese dressing.
3. Make a vegetable fry from carrots and onions. Add it to the pan when the potatoes are almost ready.
4. Cook a cheese dressing. To do this, heat the broth. Put cheese in it and, constantly stirring, completely dissolve it.
5. After a couple of minutes, pour the cheese dressing into the soup and put the chopped boiled chicken.
6. Cook for another 5 minutes. And then let the soup brew for at least half an hour.

Cream Cheese Soup with Cream Cheese Recipe

Ingredients:

• 500 milliliters of water.
• One potato tuber.
• 70 grams of cream cheese.
• A little carrot.
• Onion head, it can be replaced with leek.
• 100 milliliters of cream.
• 50 grams of hard cheese.
• A few branches of dill.
• Spices to taste.

Cooking:

1. Add vegetable oil to the bottom of the pan. Fry grated onions and carrots there.
2. Add diced potatoes to them and fry for 1-2 minutes.
3. Pour the vegetables with water, salt, season with spices and cook for about half an hour until they are soft.
4. Add cream and cook for 10 minutes.
5. Grind the entire contents of the pan until smooth using a submersible blender.
6. Sprinkle soup with dill and grated hard cheese. Serve with croutons or fresh bread.