How to cook cream cheese soup: recipe options with a step-by-step description of the cooking process

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

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

Dignity

• Simplicity. Even for a beginner, this dish is on the shoulder, since you can cook cheese soup from melted cheese by performing clear and simple steps 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 utensils.
• Saving time. Such a soup is a salvation for housewives when they have too much to do or guests suddenly come. It can be prepared in half an hour. Even complex cheese soup options rarely take more than an hour, which can't be compared,for example, with borscht or cabbage soup, which take two to three hours.
• Utility. The basis of the first course is cheese, rich in protein and calcium. They are essential for the body to build muscles and bones. Since you can 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, an onion, greens and a carrot.

Variety of options

Another advantage of cheese soups is their extraordinary variability. They are boiled 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 foods. Therefore, before making cheese soup from melted cheese, you will have to puzzle over which option to choose.

Consistency

In Europe, especially in France, where cheese soup comes from, it is usually mashed by grinding all the ingredients until creamy. But in Russia, such thick dressing soups as hodgepodge, double fish soup or daily cabbage 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 are reflected in the recipescheese soups with melted cheese. Photos and videos of recipes that are posted on the Internet show that most Russian housewives prefer to cook this dish thick, with pieces of food, following the precepts and principles of domestic cooking. Although it is not difficult to turn this soup into puree soup, all you need is an immersion blender.

Cheese selection

Cheese is the flavor base for the whole dish. The recipe for cheese soup with melted cheese "Friendship" has become almost a classic. However, in the era of capitalist abundance, dozens of types of the latter can be found on store shelves. They differ in taste, density, content of milk fat, all kinds of additives. It must be remembered that good soup cannot be made from bad cheese. You should carefully approach the choice, avoiding dubious and too cheap these products.

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

This experimental method is the easiest way to find the perfect cheese. Which melts well and tastes good at the same time. You can also buy processed cheeses specially designed for soups. As a rule, they dissolve perfectly, but allthey also have different chemical additives with mushroom or onion flavors, so it's wiser to try them first.

General cooking principles

How to cook cream cheese soup tasty and without mistakes? Very simple. It is enough to follow a simple sequence of actions and know a few universal principles for preparing this dish:

• Liquid foundation. Soup can be boiled in broth or water. It's a matter of individual preference. Any broth is suitable: from beef, pork, chicken. Recipes for cheese soup with melted cheese in broth are very popular. After all, they allow you to cook a very nutritious and rich meal. 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 taste, about 100 grams of processed cheese must 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.
• Dissolving cheese. To make the soup tasty and beautiful, the melted cheese must completely dissolve in it, turning into a white suspension. Which impregnates all the ingredients with a creamy taste. Soft cheeses dissolve best. Some types in foil bars refuse to soften at all, so they must be finely chopped, or even better, frozen and grated into small chips.
• Cheese loses its flavor if it is cooked too long. Therefore, it is better to put it in the soup towards the end of cooking, when the rest of the products have already been cooked. Cheese canjust put it in the pot. 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 the 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, ready-made meat, seafood, mushrooms, vermicelli and other ingredients are successively added. All this is boiled as in an ordinary soup. Approximately 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.

Subtleties of cooking

• In cold weather, warming cheese soups in 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 infusion. However, you should not cook them in large quantities, a maximum of a couple of days.
• Frying vegetables in a mixture of butter and vegetable oil not only enriches the taste of the dish, but also gives it a more elegant look.
• The base of the cheese soup is a rather thick suspension. It needs to be stirred periodically so that it does not burn.
• If the soup is too thick, you can add water, but better quality cream. They dilute the density andenhance the overall creamy taste.
• Thicker and more nutritious soup can be made with flour added to stir-fried vegetables.
• Careful housewives prepare cheese soup on mushroom broths or broth left after cooking meat for salads.
• Spice up the flavor of this soup by frying the vegetables along with smoked bacon for a smoky, savory flavor.

Feed

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

Creamy water soup with champignons

This is a very simple cheese soup recipe with melted cheese. 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 processed cheese.
• 300 grams of champignons, they can be replaced with any noble mushrooms.
• A couple of medium potatoes.
• One bulb.
• One medium carrot.
• 30 grams of butter.
• 30 milliliters of sunflower oil.

Cooking:

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

Cheese soup with chicken

Ingredients:

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

Cooking:

1. First you need to make the broth. Put the washed chicken pieces without skin into cold water, bring the water to a boil and, removing the foam and fat, cook for about half an hour.
2. Remove 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 vegetable roast with carrots and onions. Add it to the pot when the potatoes are almost done.
4. Prepare the cheese dressing. To do this, heat the broth. Put the cheese in it and, stirring constantly, completely dissolve it.
5. After a couple of minutes, pour the cheese dressing into the soup and put the chopped boiled chicken.
6. Cook another 5 minutes. And then let the soup brew for at least half an hour.

Recipe for cheese cream soup with meltedcheese

Ingredients:

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

Cooking:

1. Pour vegetable oil into 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 vegetables with water, s alt, season with spices and cook for about half an hour until they are soft.
4. Add cream and cook for 10 minutes.
5. Chop the entire contents of the pot until smooth with an immersion blender.
6. Sprinkle the soup with dill and grated hard cheese. Serve with croutons or fresh bread.