Cheese cream soup

Cheese cream soup is a simple, satisfying and tasty dish. It has a delicate creamy consistency, which is achieved by grinding all the ingredients until smooth and adding cheese, milk or cream. For cheese cream soup suitable for all sorts of cheeses: hard, soft, melted and even with mold. Ready cream soup, as a rule, is served with croutons and sprinkled with chopped greens.

How to make cheese cream soup?

Composition:

• Potatoes - 2 pcs.
• 33% cream - 250 ml.
• Parmesan cheese - 150 g
• Water - 400 ml.
• Cream cheese - 300 g
• Salt and pepper - to taste.

Cooking:

1. Boil the potatoes in a saucepan until cooked in 400 ml of water.
2. Grate parmesan on a fine grater and add half to the potatoes. Add 150 g of processed cheese. Grind the resulting mixture in a blender and pour back into the pan. Add the remaining cheese and cream.
3. Salt, pepper. Put on the stove and cook over medium heat, stirring constantly.
4. Ready soup is poured into plates, decorated with greens and served hot.

Cheese Cream Soup with Vegetables

Composition:

• Onions - 2 pcs.
• Flour - 3 tbsp. l
• Celery Root - 100 g
• Butter - 2 tbsp. l
• Water - 1 l
• Potatoes - 3 pcs.
• Melted cheese - 400 g
• Olive oil - 4 tbsp. l
• Dry white wine - 0.5 tbsp.
• Salt and pepper to taste
• Nutmeg - to taste
• Greenery

Cooking:

1. Peel and coarsely chop the onion, potato and celery. Fry the vegetables in olive oil for about 2 minutes, add the wine and stew. Pour water into a saucepan and add steamed vegetables, bring to a boil, remove the froth and cook for 30 minutes. Grate the processed cheese grated.
2. Pour the soup into a blender and whisk until pureed. Return the mass back to the pan, add the grated cheese, salt and spices. Put the soup on the stove, bring to a boil and remove from the heat. Sprinkle the ready soup with chopped greens and serve.

Cheese Cream Soup with Bacon

Composition:

• Cauliflower - 350 g
• Leek - 350 g
• Potatoes - 3 pcs.
• Milk - 300 ml
• Mustard - 1 tsp.
• Cheddar Cheese - 200 g
• Smoked bacon - 200 g
• Chicken broth - 1 l
• Salt and pepper to taste
• Nutmeg - ½ tsp.

Cooking:

1. Pour the broth into the pan, put on the fire and bring to a boil.
2. Peel and dice potatoes. Cut leek into rings.
3. Add vegetables to the broth, not forgetting the cabbage.
4. Salt and season. Boil vegetables for 20 minutes, then pour into a blender and whisk until smooth. Add milk, mustard, grated cheese and whisk again.
5. Pour the mass into the pan and boil.
6. The finished cream soup is served with sliced ​​bacon and grated cheese.

Cream Cheese and Zucchini Soup

Composition:

• Water - 2 l
• Carrots - 2 pcs.
• Leek - 1 pc.
• Parsley root - 1 pc.
• Celery - 3 pcs.
• Zucchini - 2 pcs.
• Onions - 1 pc.
• Cream Cheese - 300 g
• Butter - 100 g
• Salt and paprika - to taste
• Bacon - 150 g
• Bread - 4 pcs.

Cooking:

1. Peel and chop carrots, leeks and celery. Pour water into the pot, add the vegetables and boil the broth. Diced onion and fry it in butter until golden brown.
2. Cut the zucchini into cubes and place in a saucepan with onions. Fry on low heat for 5 minutes, add 0.5 tbsp. vegetable broth and simmer over medium heat for 10 minutes.
3. Transfer the stewed onions and zucchini to the pan with the broth, add the grated cheese, salt and pepper. Bring the soup to a boil, pour into a blender and blend until smooth.
4. Cut the bread and bacon into cubes, fry in a pan. Decorate the ready-made cheese soup with croutons and bacon, season with paprika and serve.

Schwerin Cheese Cream Soup

Composition:

• Leek - 2 pcs.
• Tomato paste - 1 tbsp. l
• Flour - 3 tbsp. l
• Broth - 1.5 L
• Vegetable oil - 1 tbsp. l
• Cheddar Cheese - 200 g
• Smoked ham - 150 g
• Salt and red pepper - to taste
• Nutmeg - 1 pinch
• Mustard - 2 tbsp. l
• Milk - 300 ml
• Butter - 50 g

Cooking:

1. Wash the leeks, cut into thin half-rings and fry in butter until golden brown. Add tomato paste, mustard and flour to the onions. Stir and simmer for 2 minutes.
2. Cut the smoked ham into cubes or strips, fry in hot vegetable oil for 4 minutes.
3. Take a large saucepan, pour broth and milk, bring to a boil. Add the braised onions along with the tomato sauce and cook for 5 minutes. After transfer to the pan fried smoked ham and grated cheese. Salt, pepper and add nutmeg. Heat for 5 minutes and transfer to a blender. Beat the mass until smooth and serve hot.

Cream Cheese and Seafood Soup

Composition:

• Onions - 1 pc.
• Celery - 2 pcs.
• Cream cheese - 300 g
• Green Peas - 150 g
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Seafood Cocktail - 0.5 kg
• Vegetable oil
• Water - 2 l
• Greenery
• Salt and pepper to taste
• Slices of white bread - 4 pcs.
• Garlic - 2 cloves
• Butter - 1 tbsp. l
• Paprika

Cooking:

1. Peel the onions and carrots. Grate the carrots on a coarse grater, chop the onion into cubes, chop the celery. Heat the oil in a pan and fry the vegetables until soft.
2. Pour water into the pot and put it on fire. Grate the cheese on a coarse grater, add it to the saucepan with water and cook until completely dissolved. Bring to a boil, salt and pepper.
3. Peel the potatoes, cut into cubes and place in a saucepan. Cook for about 5 minutes, put the fried vegetables and cook for another 5 minutes.
4. Add seafood and green peas to the pan. Boil 5 min. Make the toast while the soup is cooking. Cut the bread into cubes, heat the butter in a pan, fry the bread. Peel the garlic and press through. Sprinkle the croutons with garlic and paprika.
5. Finely chop the greens and add to the soup. Ready soup is poured into plates and served with garlic croutons.

Cheese cream soup is a delicious, light and delicate dish that will appeal to everyone. Recipes cooking set. There are light vegetable options and rich thick soups with bacon and croutons.