Cheese cream soup is a deliciously delicate dish of French cuisine, which is loved by our lovers of delicious food and has acquired many original variations. All sorts of cheese are added to the treat: from melted to parmesan, and the broth is prepared on a fish, chicken or vegetable basis.
How to cook a cream cheese soup?
To make the perfect cream soup with cheese you do not need to be a virtuoso cook, enough basic knowledge, the ability to combine products or a good recipe.
- The basis of the classic dish is cream, no matter what kind of cheese you decide to use. These products are added at the very end of cooking.
- A thick cream cheese soup will be released on the basis of vegetables, which in the process are punched with a blender in puree.
- If you do not like completely homogeneous soups, add some meat or vegetables to the dish after you have punched the base in the puree.
Cheese cream soup with chicken
Chicken cream soup with cheese is the simplest variant of cooking. Broth should be cooked in advance, preferably from poultry, so it will be more fragrant. Meat can not be mashed, remove it from the broth and add to the ready-made cream soup, together with greens and white croutons. Grenki can also be made by hand, fried in a microwave or in a frying pan.
Ingredients:
- chicken soup with meat - 800 ml;
- potatoes - 4 pcs .;
- cheese fused - 150 g;
- cream - 200 ml;
- greenery;
- salt, spices;
- toast.
Preparation
- In the broth without meat, cook the potatoes until they are boiled, and blend with a blender.
- In the saucepan, heat the cream, roll the mashed cheese and melt it, stirring constantly.
- Pour into boiling liquid mashed potatoes with a thin trickle creamy-cheese mass.
- Throw the meat, cook the soup for another 2 minutes, season with salt and season with spices.
- Serve with breadcrumbs and greens.
Cheese cream soup with champignons
Delicious and aromatic cheese cream soup with mushrooms is obtained. You can use purchased mushrooms, but if there is a handful of forest mushrooms, be sure to use them, having cooked them beforehand. Cheese is suitable for any fused, but it is better to supplement it with any hard cheese, pre-melting it.
Ingredients:
- champignons - 400 g;
- cream - 200 ml;
- broth - 800 ml;
- potatoes - 300 g;
- onion - ½ pcs .;
- melted cheese - 100 g;
- hard cheese - 100 g;
- salt, greens, croutons.
Preparation
- Spasseruyte onions, add the plates of mushrooms, fry until done.
- Pour cream into the frying pan, add grated cheeses, stir and simmer for 5 minutes.
- In the broth cook potatoes until cooked.
- Punch the cheese cream soup with a blender, shift the creamy mushroom toast, mix.
- Cook for 5 minutes, serve hot, adding greens and croutons.
Cheese cream soup with cream - recipe
Even without the addition of meat or mushrooms, you can cook insanely delicious cheese cream soup with cream . The main role will be played by spices and good quality cheese. If you want to add a special spicy note to the dish, add a cannon, it has a pleasant smoked taste and has a bright aroma of caraway and other spices.
Ingredients:
- broth - 500 ml;
- cheese fused - 50 g;
- Cannon - 50 g;
- cream - 100 ml;
- potatoes - 3 pcs .;
- greens - 20 g;
- suhariki - 1 handful.
Preparation
- In a boiling broth throw potato cubes and cook until ready.
- In the saucepan, heat the cream, throw the cleaned cannon, followed by the melted cheese. Wait until the cheese blossoms.
- Pry the blender with potatoes, put on minimal fire and pour the creamy-cheese mixture, stirring constantly.
- Pour the mass, bring to a boil, set aside.
- Serve with greens and croutons.
Cream soup with courgettes and cheese
Varied seasonal taste of the dish, seasonal vegetables will help. Cream soup with melted cheese can be confidently cooked with zucchini, celery and all kinds of greens. The dish will be very rich, with a vivid taste and very nutritious, which will allow you to be full on a hot day, without heaviness in the stomach.
Ingredients:
- vegetable broth - 800 ml;
- zucchini - 2 pcs .;
- sweet pepper - 1 piece;
- onion - 1 piece;
- garlic - 2 teeth;
- potatoes - 2 pieces;
- cream - 100 ml;
- cheese - 100 g;
- salt, pepper, herbs.
Preparation
- Spasseruyte onion, add pepper, followed by potatoes and zucchini. Roast for 10 minutes.
- In the boiling broth, shift the frying pan and cook until ready.
- Cheese grate and transfer to soup, cook until it melts.
- Punch cheese cream soup with a blender, pour in the cream, bring to a boil, set aside.
Cheese cream soup with bacon
Extremely light cheese cream soup, the recipe of which is described below, is very easy to prepare. Taking as a basis the version of the famous English dish "Chauder", you can create an unusual dinner for four. In the classic version it is prepared with seafood, and if there is a desire, you can add them at the end of cooking.
Ingredients:
- broth chicken - 300 ml;
- potatoes - 100 g;
- bacon - 200 g;
- cream - 250 ml;
- milk - 400 ml;
- onion - 1 piece;
- butter - 50 g;
- garlic - 1 tooth;
- mollusks - 200 g;
- greenery.
Preparation
- On oil fry onions with bacon and garlic.
- Add the potatoes, brown, put the fry in the pan.
- Pour broth, milk and cream.
- Brew, until the potatoes are ready, slightly mash the ingredients. Throw clams, soak for 2 minutes.
- Serve raw English cream soup immediately, sprinkled with herbs.
Potato cream soup with cheese
This cream soup with potatoes and melted cheese is more like a liquid puree and has a neutral taste. Supplement the dish can be smoked cheese, various spices and herbs. It will not be superfluous and the meat in the composition, chicken or pork will fit well into the recipe. Do not cook soup for future use, it will be difficult to heat it up.
Ingredients:
- Meat broth - 800 ml;
- potatoes - 6 pcs .;
- melted cheese with additives - 2 pcs .;
- chicken fillet - 250 g;
- cream - 100 ml;
- greens, seasonings, garlic breadcrumbs.
Preparation
- Cut the fillet not large, salt, season, fry until red.
- In the boiling broth throw the chopped potatoes, cook until ready.
- Warm up the cream and dissolve the wiped cheese in them.
- Pry the potatoes, pour the creamy-cheese mass, salt, once again punch.
- Serve with pieces of meat, croutons and greens.
Cheese cream soup with broccoli
An extremely useful and delicious cream soup with broccoli and cheese will appeal to lovers of light meals. The dish is prepared quickly, and the main highlight is cheese with noble mold, you can use not very expensive "Dor blu", it is more accessible in our region. Given that this cheese is salty, do not overdo it with seasonings.
Ingredients:
- broccoli - 1 piece;
- onion - 2 pieces;
- butter - 20 g;
- cream - 250 ml;
- vegetable broth - 600 ml;
- Dor blu - 100 g;
- garlic - 1 tooth;
- salt.
Preparation
- Spare the onions, throw the garlic and the broccoli inflorescence.
- Fill it with broth, and simmer 30 minutes.
- Pour in cream, add cheese, salt to taste.
- Punch the mass with a blender and simmer for another 10 minutes.
- Serve the cheese cream soup, adding a crumb of blue cheese.
Cheese cream soup with shrimps - recipe
Very delicate and light cheese cream soup with shrimps will appeal to all lovers of new interesting food. Such a treat can be cooked even for dinner, making a variety in the usual diet. The composition of the soup is very minimalistic, so with cooking each inept cook will cope, the result will always please the housewives with an exquisite taste.
Ingredients:
- shrimps - 300 g;
- vegetable broth - 800 ml;
- cheese fused - 150 g;
- potatoes - 3 pcs .;
- cream - 100 ml;
- Parmesan - 50 g;
- salt, pepper, dill.
Preparation
- Shrimp the prawns for 2-3 minutes in oil, put on napkins.
- In a boiling broth throw potatoes, cook until ready, pour in blender.
- In hot cream, dissolve grated cheese, pour into puree, once again blender.
- Salt, to taste, season, bring to a boil.
- Serve the soup with prawns, greens and grated Parmesan cheese.
Cheese cream soup with salmon
Unusually delicious turns cream soup with gorgonzola cheese and red fish. All the ingredients in the dish combine and create just an unusual treat that all gourmets will appreciate. Ideal for a more acute variety of this cheese, with a deep and bright flavor, it is called "picante".
Ingredients:
- fish broth - 400 ml;
- boiled salmon - 300 g;
- gorgonzola - 200 g;
- potatoes - 3 pcs .;
- cream - 200 ml;
- salt, seasonings, greens.
Preparation
- In the boiling broth throw potatoes, cook until ready, purify.
- Pour in the cream, salt, crumble the cheese, wait for the melting of the pieces.
- Throw pieces of fish, soak for 3 minutes.
- Serve the cheesy delicious cream soup seasoning with herbs.