Cream cheese soup. Cream soup with mushrooms and melted cheese

14.01.2024

Loved by many for its ease of preparation and bright creamy taste, as well as its delicate consistency, cream of mushroom soup with melted cheese will be a frequent guest on your table. Its advantages also include the high content of protein and minerals that are beneficial for our body, as well as the fact that both adults and children eat this first course with equal pleasure.

We will prepare pureed mushroom soup from champignons; similarly, you can prepare soup from oyster mushrooms or frozen forest mushrooms. Porcini mushroom soup will be very tasty. Boil fresh wild mushrooms in advance for an hour and a half, and then fry as described in our recipe.

Taste Info Cream soup / Mushroom soup / Cream of mushroom soup / Cheese soup

Ingredients

fresh champignons – 400 g,
potatoes - 400 g,
chicken fillet – 1/2 pcs. (200 g),
onion – 100 g (1 pc.),
processed cream cheese – 200 g (2 pcs.),
vegetable oil – 3 tbsp. l.,
fresh dill - a few sprigs,
salt, black pepper - to taste.

How to cook pureed mushroom soup with melted cheese

Mushroom puree soup can be cooked in water or any broth, but it tastes best if you use chicken broth and a piece of chicken meat, since mushrooms taste great with chicken.

Therefore, immediately put 2 liters of water on the fire, boil and put the chicken fillet in it. It is better to take fresh meat, so it will better retain all its juices and transfer them to the broth. But if you use frozen meat, it must be completely defrosted before cooking.

While the chicken is cooking, prepare the mushrooms. Pour a few tablespoons of refined vegetable oil into the frying pan (you can take butter or combine it with vegetable oil in a 1:1 ratio). Place coarsely chopped onion in heated oil and fry the onion until translucent.

Wash the champignons, peel them, cut them into small pieces and place them in a frying pan with the onions. Fry the mushrooms and onions together until the water released from the mushrooms evaporates.

The mushrooms will almost double in size and lightly brown. It is then that they need to be removed from the heat and set aside until the right moment.

Meanwhile, the chicken fillet was boiled (this took about 30 minutes). Remove the meat, and place the potatoes, peeled and cut into cubes, into the pan with the broth. Cook it until tender; the cooking time depends on the type of potato.

Grate the processed cheese on a fine grater, this will allow it to dissolve faster in the hot broth.

Cut the chicken fillet into cubes so that the blender will quickly chop the meat along with the rest of the ingredients.

Place boiled chicken meat and melted cheese in a saucepan with broth and prepared potatoes, boil for another 3-5 minutes until the cheese dissolves. The liquid will take on a beautiful milky color. Now use a blender to puree the contents of the pan.

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Add fried champignons and onions to the pan.

Add salt and pepper to taste, and use a blender to grind the ingredients to the desired puree soup state.

Turn off the heat under the pan and let the mushroom soup simmer for 5-7 minutes. Check the consistency. If the soup is thick, you can add chicken broth or just boiled water.

Pour the hot creamy mushroom and cream cheese soup into serving bowls. When serving, add finely chopped fresh dill to the plate. Add croutons if desired.

Cheese cream soup with mushrooms and chicken is a very delicate dish with a creamy texture and pleasant aroma.

It's the perfect combination of chicken, mushrooms and cheese with just a few extras.

Such soups are often prepared in France: there, housewives use world-famous French cheeses for their dishes.

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Description of the dish

However, even with our simplest Druzhba cheeses, you can prepare a delicious and aromatic soup. Any housewife can handle it, and it will take about 40-45 minutes to prepare – ideal for a weekday lunch.

Attention! Cheese cream soup with mushrooms and chicken is considered a fairly light dish for the figure and at the same time very satisfying due to the large amount of protein.

Energy value and calorie content

Nutritional value is calculated per 100 grams. ready dish:

calorie content – 40 kcal;
proteins – 4.3 g;
fats – 0.8 g;
carbohydrates – 3.9 g.

However, these data are approximate. The characteristics of the products - the type of mushrooms, cheese and other ingredients - are of great importance in determining the nutritional value.

Step by step recipe

This dish is easy to prepare, so if you are a novice housewife, do not be alarmed; below we will provide step-by-step instructions with photos that will help you clearly understand each stage of preparation.

Ingredients

To prepare the soup you will need:

chicken – about 400 gr.;
processed cheese – 300 gr. (2-3 pieces);
fresh or frozen mushrooms – 350 gr.;
large onion;
3 medium potatoes;
large carrot;
butter and olive oil;
salt, pepper to taste;
paprika, cumin, rosemary and oregano.

Inventory

To prepare, you will need a stove, a deep saucepan with a capacity of about 3 liters with a lid, a frying pan, a wooden or silicone spatula, a cutting board, a sharp knife, a grater and a blender. So, let's start cooking.

How to cook?

First of all, you need to place the cheesecakes in the freezer. Later they will need to be grated, but frozen it is much easier to do this.
Place chicken into the pan. Any part of the bird will do - thighs, legs or breasts. Pour cool water over the meat and place on the stove. Cook for about 20 minutes, skimming off the foam regularly. If you are using a leg, you need to cook it for about 45 minutes.
While the chicken is cooking, finely dice the onion. Grind the carrots on a coarse grater; you can also finely chop them or make thin slices using a vegetable peeler.
Heat a frying pan and pour olive oil onto it. Add carrots and fry for about 4-5 minutes until they give off their color. Add onion to carrots, stir, add a little water. Leave to simmer until the onion is transparent.
While the frying is being prepared, peel the potatoes and cut them as desired.
When the fried onions become transparent, add butter and spices. Fry for another 3 minutes and turn off the heat.
It's time to test the chicken broth. If it's ready, add mushrooms. It is better to use porcini mushrooms - fresh or frozen. Champignons also go well with chicken in the soup; if they are not there, add any mushrooms. They need to be washed, peeled and cut well.
Add mushrooms to boiling chicken broth. Bring to a boil again; if foam appears, remove. Cook for about 10 minutes.
Add chopped potatoes to the mushrooms and chicken and add frying. Add salt to taste, cook for about 15 minutes.
While the potatoes are cooking, remove the chicken and remove the meat from the bone. Remove the skin, cut the meat into cubes and return to the pan.
Remove the processed cheese from the freezer and grate it on a coarse grater. By this time it should have frozen and will rub easily.
When the potatoes in the soup are ready, add grated cheese and pepper. Stir until the cheese melts well. The soup will take on a beautiful color and incredible aroma.
Remove the pan from the stove and pour the contents into a blender and puree the soup. You can use an immersion blender. After this, pour the soup back into the pan and return to the heat.
Bring the contents to a boil again, turn off the stove. Let the soup sit for 15 minutes.
Now you can serve aromatic cheese soup with mushrooms and chicken. You can decorate with fresh dill and/or parsley.

Watch the video on how to prepare creamed mushroom soup with processed cheese:

We bring it to perfection

Serving will be perfect if you add garlic croutons to the plate. Making homemade croutons is very simple, for this you need:

Prepare garlic oil in advance: chop or put 4-5 cloves of garlic through a garlic press, add oil, add salt, pepper and leave for about an hour.
Cut white bread into cubes and place in a deep plate. Sprinkle thoroughly with oil and garlic and mix. It is better to knead with your hands so that each cracker is well soaked.
Place the crackers on a baking sheet and place it in a well-heated oven. At a temperature of 180 degrees, it is necessary to cook for about 5-7 minutes, stirring regularly. Remove the browned crackers from the oven and let cool.
You can hardly feel the garlic in the ready-made croutons, but they add an incredible aroma to the soup. The taste is piquant, very delicate and soft.

Some ingredients in the soup can be changed to make the dish interesting and unusual. For example:

Take note of the delicious puree soups from,

Cheese puree soup is perhaps the most tender first course. It is filling and very tasty. Melted cheese adds a special lightness to the soup. In our article we will look at the original recipe for pureed cheese soup with processed cheese.

Ingredients for cooking

Water – 4 tbsp.
Potatoes – 3-4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Hard cheese – 150 g
Processed cheese – 2 pcs.
Butter for frying
Salt, pepper - to taste

Cooking sequence

Pour 4 cups of water into a saucepan and put on gas
Peel the potatoes, wash them and place them whole in boiling water, cook until tender.
Peel the onions and carrots and wash under running water. Finely chop the onion, grate the carrots on a coarse grater. In a hot frying pan, greased with butter, fry the onions and carrots until golden brown.
Grind the prepared potatoes, onions and carrots in a blender until pureed.
Place the puree back into the boiling water where the potatoes were previously boiled.
Grate processed and hard cheese on a fine grater. To make it easier to grate the processed cheese, you need to put it in the freezer for 5-10 minutes.
After boiling, add salt, pepper and grated cheeses
Stir constantly until the cheese dissolves. After dissolving, boil for another 10 minutes, turn off the gas and cover with a lid for 15 minutes.

The recipe for pureed cheese soup came to us from France and began to be used quite often in our homeland. Both children and adults loved it for its simplicity and unusually delicate taste. When serving, add fresh herbs and croutons to the soup. You can also add a clove of garlic for added spice.

Puree cheese soup is a thick mass with a sauce-like consistency. Starting from the standard recipe, you can add whatever you want to it. It can be chicken, meat, fish and any vegetables.

The idea of puree soup belongs to the French. Moreover, the history of the creation of the first such soup is practically a legend. It’s as if a certain cook from the kitchen of the French king himself tried so hard to surprise the guests that one day his new sauce was based on ingredients that would be enough for a full-fledged soup. Court gourmets were so delighted with the hot, aromatic mass in their plates that the puree soup quickly gained wide recognition throughout Paris.

Thus, the dish quickly spread throughout the planet, and each of the nations was already transforming its recipe to suit their national food preferences. Nowadays, there are hundreds of different ways to prepare puree soup.

If the puree soup contains a large amount of vegetables, you need to let it brew for 10-15 minutes after cooking. This way the dish will be richer.

How to make creamy cheese soup - 15 varieties

A tasty and satisfying soup with the addition of aromatic garlic croutons.

Ingredients:

potatoes - 4 pcs.
onion - 1 pc.
carrots - 1 pc.
processed cheese - 200 g
white bread
butter - 100 g
garlic - 3 cloves

Preparation:

Cut potatoes and onions into small cubes. Grate the carrots on a coarse grater.

Let the potatoes cook for 15-20 minutes. First fry the onion in a frying pan, and after a few minutes add the carrots.

Add the finished frying to the potatoes and add salt.

Add diced bread to the pan with butter. Then, add garlic. Fry the croutons until golden brown.

Cool the finished soup and pass through a blender. Pour the soup back into the pan and bring to a boil.

It would be better to add croutons and greens before serving, to each plate separately.

The easiest way to make pureed cheese soup of all the above.

Ingredients:

potatoes - 600 g
processed cheese - 200 g
cream

Preparation:

Cut the potatoes into halves and place in boiling water. Drain the water from the finished potatoes and mash them with a potato masher.

Cut the cheese into cubes and add to the potatoes. Add the potato broth and grind the mixture with a blender.

If desired: add more broth and mix well.

This recipe is the American version of making soup. Broccoli is very useful for both adults and children.

Ingredients:

meat broth - 1 l
broccoli - 500 g
processed cheese - 250 g
carrots - 1 pc.
onion - 1 pc.
garlic - 2 cloves
milk - 2 cups
flour - 0.3 cups
salt pepper

Preparation:

Add broccoli to the broth and cook for 10 minutes. Chop the onion and garlic very finely.

Grate the carrots on a medium grater. Fry vegetables in olive oil.

Mix milk with flour and whisk until smooth. Gradually add the milk mixture to the soup, stirring constantly. Reduce heat.

Add the cheese, then run the finished soup through a blender.

If milk has already been added to the soup, it should not be brought to a boil.

A delicious dish that will not leave the most demanding gourmet indifferent.

Ingredients:

salmon - 200 g
potatoes - 1 pc.
onion - 1 pc.
processed cheese - 100 g
cream

Preparation:

Place the salmon in boiling water with salt and pepper. Cut the potatoes and onions into cubes and add to the broth.

After the potatoes are cooked, add melted cheese and cream. Bring the soup to a boil and puree it in a blender.

A very satisfying soup for every day.

Ingredients:

potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
processed cheese - 4 pcs
sausage - 150 g
cream 20% - 50 g
garlic - 3 cloves
greenery

Preparation:

Coarsely chop the cheese and place in boiling water. Cook, stirring, until completely dissolved.

Cut the potatoes into cubes and boil. Finely chop the onion and garlic.

Grate the carrots on a coarse grater. Fry vegetables with salt, pepper and herbs. Then, add them to the soup.

Grate the sausage and add to the soup. Pour in the cream and cook, stirring constantly.

The recipe is designed for pumpkin lovers, moreover, it is a dietary one.

Ingredients:

pumpkin - 500 g
potatoes - 3 pcs.
onion - 2 pcs
hard cheese - 50 g
cream
meat broth - 700 g
garlic - 2 cloves
greenery

Preparation:

Cut the onion and garlic into cubes and fry in a saucepan in vegetable oil.

Cut the pumpkin and potatoes into very small cubes and add to the pan. Simmer for 10 minutes.

Add meat broth to the pan and cook the vegetables until cooked.

Puree the soup using a blender and add cream.

Grate the cheese on a coarse grater and also add to the soup.

The same recipe can be made lean if you use just water instead of broth.

The recipe consists of the simplest ingredients, and the result is a delicate soup that is quickly prepared.

Ingredients:

chicken breast - 1 piece
potatoes - 2 pcs
processed cheese - 300 g
hard cheese - 150 g
cream
salt pepper

Preparation:

Cook the chicken breast for about 20 minutes. Cut the potatoes into cubes and add to the broth.

Coarsely grate the hard cheese. Add both types of cheese to the broth. Stirring constantly, bring the soup to a boil.

Add cream.

Turkish light soup recipe for those who keep fit.

Ingredients:

tomatoes - 2 pcs.
tomato paste - 2 tbsp. l.
flour - 2 tbsp. l.
cream - 50 g
butter - 50 g
hard cheese - 100 g

Preparation:

Fry the flour in butter until golden brown. Add tomato paste to the flour and reduce heat.

Grate the tomatoes and add them to the soup. Mix everything well and add water. Boil.

Add cream, salt and pepper to the soup. Grate the cheese on a coarse grater and add it separately to each plate.

The preparation time for this hearty dish is no more than 1 hour.

Ingredients:

potatoes - 400 g
chicken - 500 g
rice - 150 g
processed cheese - 400 g
carrots - 1 pc.
onion - 1 pc.

Preparation:

Boil the chicken breast and cut into pieces. Pour rice into the broth and cook for 10 minutes.

Finely chop the onion and grate the carrots. Cut the potatoes into cubes. Add all vegetables to the broth.

When the vegetables are cooked, add cheese. Cook the soup, stirring, until creamy.

An interesting recipe for those who want to try something new.

Ingredients:

meat broth - 800 ml
cheese - 150 g
onion - 800 g
flour - 2 tbsp. l.
butter
white wine - 1 glass
salt, pepper, sugar

Preparation:

Cut the onion into half rings and fry in butter with salt, pepper and sugar.

Add broth and flour to onion. Simmer for 30 minutes. Then, add wine. Next, add grated cheese to the soup and let it cool.

Grind the cooled soup with a blender.

A dietary soup that the whole family will enjoy.

Ingredients:

champignons - 200 g
potatoes - 4 pcs.
carrots - 1 pc.
green onion
processed cheese - 200 g
hard cheese

Preparation:

Cut the mushrooms into slices. Cut the potatoes into cubes.

Grate the carrots. Place all ingredients in boiling water for 10 minutes.

Cut both types of cheese into cubes and gradually add to the soup.

Pass the finished soup through a blender and bring it to a boil again.

Read the ingredients for this dish carefully. You may need to go to the store to prepare this culinary masterpiece.

Ingredients:

Dorblu cheese - 40 g
dry white wine - 20 g
zucchini - 100 g
onion - 100 g
coconut milk - 10 g
butter - 10 g
dry oregano - 1 g
salt pepper

Preparation:

Cut the zucchini and onion into half rings and fry with the addition of oregano, salt and pepper.

Add water to vegetables and bring to a boil. Add grated cheese and butter.

Beat the resulting mass until pureed. Add a little coconut milk separately to the portions.

The dish is intended for lovers of the combination of aromas of various herbs.

Ingredients:

wild mushrooms - 560 g
potatoes - 420 g
onion - 1 pc.
dried savory - 1 tsp.
dried thyme - 1 tsp.
marjoram - 1 tsp.
cream 10% - 200 ml

Preparation:

Cut the potatoes and some of the mushrooms into cubes and place in boiling water for 15 minutes.

Cut the onion into cubes. Cut some of the mushrooms into slices.

Fry onions with mushrooms and spices in olive oil.

Add roast, melted cheese and cream to the soup.

A very healthy soup with the addition of beets.

Ingredients:

chicken breast - 300 g
goat cheese - 500 g
onion - 1 pc.
carrots - 1 piece
beets - 1 piece
tomato paste - 50 g
cream - 10 ml
greenery
garlic - 2 cloves
sour cream

Preparation:

Boil the chicken breast until cooked. Cut the cheese into large pieces and mix with sour cream.

Finely chop the greens and add to the cheese. Pass the garlic through a garlic press and also add to the cheese.

Form the cheese mixture into neat balls. Cut onions, carrots and beets into cubes.

Fry the onions and carrots in a frying pan, then add the beets. Add tomato paste to the pan. Simmer the vegetables for a few minutes.

Transfer the roast into a saucepan and add chicken broth. Add salt, pepper and cream to the soup.

Grind the soup with a blender.

Serve, adding cheese balls and herbs to each serving.

A light and tasty soup that cooks quickly.

Ingredients:

beef - 500 g
potatoes - 4 pcs.
onion - 1 pc.
processed cheese - 90 g
carrots - 1 pc.

Preparation:

Boil beef until done.

Cut potatoes and onions into cubes.

Grate the carrots.

Place vegetables in broth and add melted cheese.

Cook, stirring, until the potatoes are completely cooked.

Pass the finished soup through a blender.

Real cheese soup differs from other soups with cheese (soup with shrimp and cheese, cheese soup with champignons, etc.) in that the cheese flavor should predominate in it. Therefore, cheese soup is a completely independent recipe. And in this article we will tell you how to prepare cheese soup.

Cheese soup has a fairly high nutritional value, so most often, in addition to various vegetables (such as broccoli soup with cheese or cheese soup with broccoli, tomato soup with cheese, etc.), only butter, milk or cream are added to it. Cheese soup recipe can use different types of cheese; they prepare both hard cheese soup and melted cheese soup. The recipe for soup with processed cheese even cooks faster. You can prepare chicken soup with processed cheese, creamy soup with processed cheese. At the same time, soup with cheese can be prepared with broth or with other ingredients. This is cheese soup with chicken, cheese soup with mushrooms, cheese soup with seafood, cheese soup with meatballs, cheese soup with smoked meats. Thus, cheese soup can be prepared to suit every taste. If you love seafood, you will love the cheese soup with shrimp. If smoked meats are the original cheese soup with sausage, don’t let the slightly strange name scare you - soup with sausage and cheese. If you love mushrooms and want to make soup with mushrooms and cheese, we recommend soup with champignons and cheese, cheese soup with chanterelles. It may be difficult for you to find chanterelles and prepare cheese soup with them; a recipe with champignons is more accessible. Cheese puree soup with champignons, by the way, can be served beautifully by boiling several small mushrooms whole, and then cutting them lengthwise and placing them in a plate. Chicken lovers will enjoy soup with chicken and cheese or chicken soup with cheese. The cheese makes a wonderful cream cheese soup. This cheese soup is prepared from processed or hard cheese. You can make cream cheese soup with mushrooms, cream cheese soup with chicken. If you don’t yet know how to prepare cream cheese soup, let’s tell you: cream cheese soup is prepared according to the same rules as other cream soups. The recipe for creamy cheese soup involves grinding other boiled or sautéed cheese soup ingredients to a puree. Cheese soup is served with croutons. Many women want to know how to cook cheese soup, or already love soup with cheese; this recipe can be quite low in calories, especially if it is not cooked in a broth or without meat. For example, it could be cheese soup with mushrooms. The recipe for cheese soup with chicken, the recipe for creamy cheese soup, can also, in principle, be made quite light if desired.

Cheese soup is a very popular recipe in France. The French know firsthand how to prepare cheese soup. There is even a special recipe - French cheese soup or, otherwise, French soup with cheese. French-style cheese soup is usually prepared with the addition of white wine. Recipes for cheese soups in France are very diverse. Interestingly, the French eat not only hot cream cheese soup. They also have a recipe for cold cheese soup.

It is better, of course, to look at all the subtleties and tricks of preparing cheese soup in the cheese soup recipe itself. A recipe with a photo is doubly useful in this sense, since it not only tells, but also shows how to make a delicious cheese soup.

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