Which cheese is suitable for soup? How to make cream cheese soup

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The recipes of these most delicate dishes occupy one of the leading positions among analogues. Recently, more and more often housewives ask the question on the forums: how to cook soup from processed cheese? It usually takes no more than half an hour to create a treat, and all the necessary ingredients are easy to buy at the nearest supermarket. Cream cheese soup (recipe with photo can be borrowed in the article) is best eaten fresh, because after standing in the refrigerator, it loses most of its taste. Warmed up after being in the refrigerator, the delicacy also loses half of its flavor. Further, the article presents several options for making soups with cheese (recipes with photos). In addition, tips and advice from experts are provided.

Which cheese to use?

According to experts, it is better to use processed cheese to make a delicious cheese soup, since they are more plastic and dissolve well in hot broth,giving the dish an appetizing milky color. If the cheese soup recipe also contains grated carrots, lightly stewed in butter with onions, then the color of the dish becomes even brighter. At the same time, the delicacy simply delights lovers with its aroma and taste.

Popular cheese for soup is "President" (soft processed). Some prefer Hochland to him. Cheesecakes of the Druzhba brand are considered a good option, although recently, according to the members of the forum, they began to melt poorly during cooking. "Viola" in a jar completely dissolves in hot broth.

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

"With onions": cheese for soup brand "Karat"

According to connoisseurs, any of the processed cheeses, the taste of which the chef especially likes, is suitable for cooking. And yet, many people call processed cheese brand "Karat" the most preferable for creating a delicacy. It is believed that its use makes the preparation of soup accessible even to a child. Cheese with taste deserves special favor from the reviewersbow.

Energy value of 100 g of product - 323 kcal. Fat content -55%. Consists of: cheese, cottage cheese, butter, drinking water, normalized cream, whole milk powder, dry onion, emulsifying s alts, E452, E339, food s alt, potassium sorbate preservative. Useful substances are represented 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 CJSC Karat (Russian Federation).

User Experiences

The taste of this cheese is slightly s alty, creamy, without any extra aftertaste. The onion shade, both in taste and aroma, is expressed, according to the authors of the reviews, rather weakly. As a separate dish (as a cut or part of sandwiches), this product is considered by many to be somewhat fresh. According to users, it is better to use it as a cheese for soup.

Externally, the product is a cream-colored rectangular bar. The consistency is homogeneous, with a rare interspersing of small pieces of onion. The cheese melts well. It dissolves faster if it is cut into cubes. It cuts quite easily, but sticks strongly to the knife. The cubes also strongly stick together. If cheese "Karat" is added to the soup, you can create a very unusual, pleasant and delicate dish.

How to cook cheese soup"With a bow"

To create 6 servings of the dish you will need:

• Two or three carrots.
• 2.5 liters of water.
• Two tablespoons of vegetable oil.
• Two tablespoons of margarine.
• Two processed cheese "With onion" (200 grams).
• 4-5 potatoes.
• 0, 25 tsp pepper.
• 1 tablespoon s alt.
• 200 grams of white bread for croutons.
• 0, 5 bunches of greens (optional).

It takes about 40 minutes to cook.

Step cooking

They work like this:

1. Carrots are peeled, washed, grated. Heat the pan, add a little oil, put the carrots in it, fry over medium heat for 2-3 minutes.
2. Then the potatoes are peeled, washed, cut into strips or small pieces.
3. To speed up the cooking process, cheese can be grated (or chopped into pieces). They boil water, dissolve processed 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), s alt and pepper to it. Cook the soup for about five more minutes at a low boil.

Served with toasted white bread toasted in a dry frying pan until golden. If desired, sprinkle with herbs.

Classic cream cheese soup

Ingredients:

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

Description of cooking method

To create a dish according to this recipe, experts recommend using cheese in Druzhba and Hochland briquettes (you can also choose products of similar brands). Prepare like this:

1. First, peel the potatoes and cut them into cubes. Then chop the onion, grate the carrots. Heat oil (butter) in a frying pan, put onion (chopped) first, then carrots. Roasting.
2. Then mix the cheese (chopped into pieces) with hot water, while the cheese should melt. This is necessary to prevent clumping of the product.
3. Next, boil water in a saucepan, put the fried potatoes in it and cook over medium heat until the vegetable is fully cooked (about 8 minutes). The cheese mass is introduced and stirred until the dish is homogeneous. If lightly s alted cheese is used, it is recommended to add additional s alt and pepper to the soup.

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

Cream soup with chicken (multi-cooker)

How to cook cream cheese soup with chicken meat? Use:

• Chicken fillet - 400 grams.
• Processed cheese - 400 grams.
• Potato - 400 grams.
• Onion - 1 head.
• Water - 1 liter.
• S alt and spices to taste.

About the recipe

They prepare a treat like this:

1. Vegetables are cleaned and washed. Potatocut into cubes, chop the onion.
2. Chicken fillet is washed and disassembled into fibers or cut into small cubes.
3. You can use any cheese for cooking. However, it is processed cheeses that are best suited for a slow cooker. Cut them into small cubes.
4. Then all the ingredients are placed in a multicooker bowl, poured with water, s alted and spices are added to taste. Close the lid. Cook in the "Soup" mode for 1 hour. The dish is served hot.

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

This recipe provides for the possibility of using any mushrooms. However, mushrooms are the most popular. Use:

• champignons 500 grams;
• potatoes - 4 pieces;
• carrot - 1 pcs;
• onions - 1 head;
• melted cheese - 200g;
• for frying - vegetable oil;
• to taste - s alt and spices;
• bay leaf - 1 pc.;
• fresh greens

Step cooking

They work like this:

1. Prepare all the ingredients in advance. Vegetables are cleaned, washed and chopped. Put carrots and onions in the multicooker bowl. Pour some vegetable oil. Fry in the "Baking" mode for 5 - 10 minutes.
2. Clean and grind mushrooms. Lay mushrooms with potatoes in a multicooker bowl. Cook for about 10 minutes.
3. Add melted cheese (shredded) to the bowl. Pour water (1 l).
4. Add s alt and spicestaste. 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 the bay leaf.

The finished soup is poured into bowls, each of which is put a little fresh herbs (chopped).

Cooking cheese soup with sausage in a slow cooker

Use:

• 300g cheese (melted).
• 300g sausage.
• 600 g potatoes.
• One carrot.
• Onion - 1 head.
• Vegetable oil.
• 3 liters of water.
• To taste - spices and s alt.

Cooking method

They work like this:

1. Clean and grind sausage and all vegetables. In the “Baking” mode, carrots and onions are fried in vegetable oil until soft.
2. After that, chopped potatoes are sent to the bowl. Fill with water. Set the mode to "Soup". Boil for 1 hour.
3. 5 minutes before the end of cooking, put chopped sausage into the slow cooker (maybe ham).
4. S alt and add spices to taste. If you want to get a spicy dish, add hot spices (black or red pepper, suneli hops, etc.). Spicy lovers are recommended to cook this dish with smoked sausage.
5. At the end of cooking, open the lid of the multicooker again and send the 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. Decorate with greens (chopped).

Recipe for cheese soup with fish

Use:

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

Technology

The dish is prepared like this:

1. As a fish base, it is recommended to use pollock fillet without bones and skin. Raw materials are rinsed and thawed if necessary.
2. Prepare vegetables: chop potatoes into small bars. Boil water and add spices. Boil potatoes for 10-12 minutes.
3. The fish fillet is chopped into small pieces and sent to the broth. Boil the components for about 10 more minutes.
4. The rest of the vegetables are sent to the pan, frying is being prepared. As soon as all the components are ready, they are connected.
5. Grate the cheese 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.
• Processed cheese 200 g.
• Three potatoes.
• 200g shrimp.
• To taste - spices and s alt.

How to cook?

Soup is prepared like this: potatoes are peeled, chopped and placed in a multicooker bowl. Fill with water. Boil until cooked, then lightly crush with a pusher. Then sent to the bowlmelted cheese. S alt to taste. Add spices. Cook until curds are completely melted. Shrimps are boiled separately, cleaned. Puree soup is poured into bowls, each of which is filled with shrimp.