How to make cheese soup at home

There are often cases when the family bothers the usual food. This raises the question of how to prepare the original first course. If household members are big lovers of cheese, they will like soup from a dairy product in its various variations. Consider the most popular recipes.

Cheese soup in a slow cooker with pork

• carrots - 2 pcs.
• filtered water - 1.7 l.
• smoked pork ribs - 400 gr.
• processed cheese - 250 gr.
• onions - 1 pc.
• potatoes - 5 pcs.
• table salt to taste
• allspice - to taste

1. Place the pork ribs cut along the bone in the preheated multi-bowl. Add the peeled and chopped carrots to the meat in half rings.
2. Then rinse and dice the potatoes, chop the onion, mix with salt and pepper, send to the multi-bowl.
3. Take the processed cheese, divide it into small pieces, place with the rest of the vegetables. Wait for the product to completely melt.
4. Pour filtered water into the multicooker with all available ingredients. Shuffle the composition.
5. Set the program “Soup” on the household appliance, close the lid tightly, simmer for about 1 hour.

Seafood Cheese Soup

• processed cheese - 300 gr.
• potatoes - 250 gr.
• onions - 1 pc.
• olive oil - 25 ml.
• carrots - 1 pc.
• filtered water - 2 l.
• salt to taste
• shrimp - 600 gr.
• greens - 30 gr.
• spices to taste - to taste

1. First, start preparing vegetables. Peel and chop them. Heat purified water in an enamel pan. Add spices and salt to taste.
2. Set the burner to medium power. Send potatoes to hot water. Sauté carrots and onions in olive oil.
3. Then send cooked vegetables to the potato pan. Take frozen seafood, pour over boiling water.
4. Allow excess liquid on the shrimp to drain using a colander. Then remove the carapace and legs, leaving only the meat. Divide the fillet into portions convenient for you.
5. Chop the processed cheese into small forms, send it to the stewpan, set a small fire. When the dairy product is in liquid form, pour it into the pan.
6. Send the shrimp to the total mass, simmer over medium heat for about 7 minutes. Then pour chopped greens, turn off the burner. Let the dish brew for about 15-20 minutes.

Cheese cream soup with cauliflower

• garlic - 7 prongs
• onions - 1 pc.
• olive oil - 60 ml.
• ready-made broth - 1.7 l.
• potatoes - 200 gr.
• cauliflower - 900 gr.
• butter - 65 gr.
• table salt to taste
• milk - 180 ml.
• hard cheese - 150 gr.
• crackers - in fact
• allspice - to taste

1. Chop the peeled potatoes, onions and garlic. Add butter and olive oil to a thick-bottomed pan. Turn the burner on to medium heat to achieve a uniform product.
2. Then add onion, potatoes and garlic to the oils. Sauté the vegetables until golden brown. Slice the cauliflower, pour to the total mass.
3. Add the hot stock to the vegetables. Stew on medium heat, if necessary, reduce power. Check the soup based on the preparedness of cabbage and potatoes.
4. At the end of the procedure, pour the milk into the pan. Pour in grated cheese. Remove heat-resistant containers from the fire, mix the ingredients.
5. Dip the blender into the pan, bring the mass to a creamy state. Serve the dish to the table, adding crackers to your taste.

Beef Cheese Soup

• processed cheese - 150 gr.
• cauliflower - 500 gr.
• beef - 400 gr.
• parsley - 30 gr.
• butter - 40 gr.
• salt to taste
• filtered water - 2.8 l.
• potatoes - 150 gr.
• allspice - to taste
• carrots - 70 gr.
• onions - 1 pc.

1. Pour the purified water into the enameled container, add the washed chopped meat and chopped onions to it. Wait until the product is completely cooked (about 90 minutes).
2. After the set time, strain the broth with a colander, get rid of the onion. Then prepare the cauliflower, divide it into small parts in a way convenient for you.
3. Place the butter in a pan, melt it and fry the cabbage until it is a bronze hue. Grate carrots on a coarse grater. Chop the peeled potatoes.
4. Put the broth on the fire, wait for the first bubbles to appear. Pour the prepared vegetables, cook for about 25 minutes without meat.
5. After the set time, add the dairy product, chopped greens to the broth. Wait for the cheese to melt, then put the meat. Add salt and pepper, mix the soup. Simmer for 3-4 minutes.

Cheese Chicken Soup

• bell pepper (red) - 1 pc.
• onions - 1 pc.
• olive oil - 30 ml.
• chicken thigh - 1 pc.
• salt to taste
• processed cheese - 150 gr.
• purified water - 2.5 l.
• spices to taste

1. Place the washed chicken in an enamel container, fill with water. Send to the ring, cook the broth, removing the resulting foam.
2. Send chopped onion and bell pepper in a pan with olive oil, achieve a golden hue. When the chicken is cooked, remove it from the pan.
3. The broth remains on the stove, add the fried vegetables, spices and salt to it to taste. Cut the meat into portions, send it back to the pan. Add grated cheese to the broth, simmer the dish over low heat for about 7 minutes.

Cheese soup with salmon in a slow cooker

• processed cheese - 130 gr.
• salmon fillet - 320 gr.
• salt to taste
• drinking water - 1.7 l.
• allspice - to taste
• olive oil - 50 ml.
• potatoes - 300 gr.
• onions - 1 pc.
• greens to taste
• carrots - 1 pc.

1. Rinse and peel the vegetables, chop them in the usual way for you. Place the onions and carrots in the slow cooker, pour in the oil. Set the mode "Frying" to achieve a golden color of products.
2. Upon completion of the manipulation, go to the "Extinguishing" mode, pour in water, add chopped cheese. Stew the composition with the lid closed until the milk product melts.
3. Chop the fish fillet and greens into small pieces, send the ingredients to the multi-bowl, pour the spices. Stir, simmer for about 12 minutes.

Sausage Cheese Soup

• smoked sausage - 270 gr.
• creamy cream cheese - 300 gr.
• potatoes - 650 gr.
• filtered water - 3.2 l.
• table salt to taste
• garlic - 6 prongs
• ground pepper - to taste
• onions - 1 pc.
• steamed rice - 120 gr.
• olive oil - 30 ml.
• carrots - 1 pc.
• greens to taste

1. Rinse and peel the vegetables. Chop the garlic, onion and herbs finely. Cut the potatoes into slices, grate the carrots on a coarse grater.
2. Put a thick-bottomed pan on the fire, pour in oil, heat it. Pour in carrots, greens, onions, pepper. Bring vegetables to golden.
3. Send the enameled container with water to the hotplate, salt the liquid, wait until the first bubbles appear. Then pour the potatoes. Reduce the burner to medium power.
4. Add rice, remove the resulting plaque. Chop the sausage in a way convenient for you. Send to the pan. Bring the composition to the potato and rice.
5. After this, pour the frying, simmer the composition for another 4 minutes. Add cream cheese, mix the contents of the pan.
6. Wait until the cream melts. Turn off the burner, let the dish brew for 10 minutes with the lid closed.

Sausage Cheese Soup

• spaghetti - 120 gr.
• sausage cheese - 170 gr.
• purified water - 2.3 liters.
• onions - 1 pc.
• rock salt to taste
• carrots - 1 pc.
• greens to taste
• sunflower oil - 55 ml.
• allspice - to taste
• potatoes - 200 gr.

1. Grind greens, grate cheese on a grater. Peel the potatoes and chop them into cubes. Send it to the pan, fill it with filtered water.
2. Place a heat-resistant container on a fire, let it boil. Pre-fry the chopped carrots and onions in oil in a pan until golden brown.
3. After frying, add vegetables, spices and salt to a common pot. Strain the broth over low heat for 6 minutes.
4. Then pour grated cheese and greens into the soup, mix. Wait another 10 minutes. Turn off the hotplate, let the dish brew for 15 minutes.

Mushroom Cheese Soup

• premium flour - 60 gr.
• finished broth - 400 ml.
• champignons - 230 gr.
• onions - 1 pc.
• cream cheese - 120 gr.
• spices, salt - to taste
• sour cream - 90 gr.
• butter - 45 gr.

1. Rinse and dry the mushrooms, then chop. Place in a pan with butter and chopped onions. Sauté the ingredients until golden brown.
2. Then add flour, achieve a bronze tint. After the manipulation, add sour cream and cheese to the pan. Wait for the bubbles to appear.
3. Boil the broth in an enameled container, pour the resulting composition into the pan to it. Knead the mixture, wait for the first bubbles to appear.
4. Add spices to taste, sprinkle with herbs. Turn off the hotplate, stir the dish, let it brew for 20 minutes.

Cheese soup with salmon in a slow cooker

• processed cheese - 300 gr.
• salmon fillet - 370 gr.
• onions - 1 pc.
• potatoes - 150 gr.
• olive oil - 55 ml.
• filtered water - 2.2 liters.
• salt, spices to taste
• carrots - 1 pc.

1. Chop onions and carrots, send to a multi-bowl with olive oil. Fry until golden brown, pour in water. Tomite about 4 minutes.
2. Cut the fish fillet into small pieces. Peel the potatoes and chop into slices. Add these ingredients to the multicooker. Set the mode "Extinguishing", simmer the dish for about 25 minutes.
3. After the set time has elapsed, add cheese, mix the components. Wait another 15-20 minutes, pour salt and spices to taste. Let the soup brew.

Wine Cheese Soup

• meat broth - 1.2 l.
• butter - 45 gr.
• wheat flour - 40 gr.
• hard cheese - 750 gr.
• ground nutmeg - to taste
• parsley - 65 gr.
• fat sour cream - 80 gr.
• dry white wine - 140 ml.
• chicken egg - 2 pcs.
• garlic - 6 prongs
• salt to taste
• allspice - to taste

1. Put the butter in a thick-bottomed pan and melt it. Pour in flour, stirring constantly, slowly pour in the warm broth. Then add the wine.
2. Add chopped garlic and spices. Mix components, wait for the mixture to boil. Then place the grated cheese. When the dairy product melts, remove the pan from the heat.
3. Mix sour cream and greens with egg yolks in a separate container. Pour the resulting mass into the soup. Stir, let it brew. Serve the dish with cheese cubes.

It is easy to cook cheese soup and diversify the usual first courses. Browse the most popular recipes with pork, salmon, chicken, wine, shrimp, mushrooms, sausage, smoked cheese. Please note that some dishes are cooked in the slow cooker.

Video: Cheese Soup Recipe