6 Interesting and delicious recipes for preparing cheese soups

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Sometimes the simplest products can create something very interesting. For example, a cheese soup. It is easy and quick to prepare. A dish that leaves you satisfied and tastes amazing. So, we have 6 interesting and delicious recipes for preparing cheese soups.

These tips are given;

  1. French style cheese soup with garlic croutons:

You will need to:

  • 400 g of chicken fillet.
  • 200 g of melted soft cheese.
  • 3 potatoes.
  • 1 carrot.
  • Salt and pepper to taste.
  • 2 tbsp. of vegetable oil.
  • 3 bay leaves.
  • Fresh herbs to taste.
  • For croutons: baguette (or other bread), garlic, olive oil.

Preparation:

Boil 1.5 l water in a pot, cut chicken fillet into small pieces and put in boiling water.

When the broth begins to boil, add salt and pepper, and bay leaves. Cooking from the moment of boiling for 20 minutes.

Peel the potatoes and cut into cubes. Remove the meat, put the potatoes in the broth and cook for 5-7 minutes.

Peel and grate the carrot. Fry it in vegetable oil with salt and pepper. Add the fried carrot in the broth and cook for another 5-7 minutes.

Add the molten cheese, stir well and put out the fire.

Cut the baguette into long strips. For a clove of garlic. Dip the bread strips in olive oil on both sides, rub them with garlic cut in half and bake them for a couple of minutes at a temperature of 190-200 degrees. Cut strips into cubes. Serve with the soup.

  1. Cheese soup with broccoli and mushrooms:

You will need to:

  • 5-7 mushrooms.
  • 200 g of soft cheese.
  • 200 g of broccoli.
  • 1-2 potatoes.
  • 1 carrot.
  • Salt and vegetable oil.

 

Preparation:

Cut the mushrooms. Refrigerate for 5-10 minutes. Shred the carrot and fry it too.

Separate broccoli into small broccoli. You can use fresh or frozen broccoli, as you prefer. If you chose frozen broccoli, defrost it before cooking.

Cut the potatoes.

Add all ingredients to the boiling water; add salt and cooking for 10 minutes.

At the same time, grate the cheese and add it to the soup.

Cook for another 5 minutes until the cheese melts. Add the dried dill (optional) and let it cook for another couple of minutes over low heat. Serves with croutons.

  1. Cheese soup with shrimp:

You will need to:

  • 2 tbsp. of butter.
  • 150 g of hard cheese.
  • 2 cloves of garlic.
  • 1 onion.
  • 400 g of shrimp.
  • 2 tbsp. of rice.
  • Salt, pepper and bay leaf.
  • 1 tomato or 1/2 tsp. of tomato puree.

Preparation:

Soak rice in advance. When you start to cook, pour a liter of cold water into the rice cooker and bring to a boil.

Fry the finely chopped onion in a frying pan. When browned, add diced tomatoes and also fry. If you opted for tomato puree, fry it a little.

While preparing the rice, peel the shrimp and add them to the pot with the boiling rice. Remember that the shrimp are cooked quickly, so add them with five minutes left until the rice is ready.

Immediately after this, add salt and pepper. Then the fried onion with tomato, finely chopped garlic and a couple of bay leaves

The grated cheese is added only after you put out the fire. When it is completely melted, you can serve the soup.

Cheese soup with shrimp
Image Source: Google Image
  1. Cheese soup with salmon and pine nuts:

You will need to:

  • 200-300 g of salmon fillet.
  • 1 onion.
  • 1 carrot.
  • A bunch of dills.
  • 3 potatoes.
  • 3 tbsp. of pine nuts.
  • 200 g of soft cheese.
  • Salt and pepper.
  • 1 lt. of water.
  • 2 tbsp. of olive oil.

Preparation:

In a saucepan, fry the chopped onion and the grated carrot in olive oil. Add the pine nuts and stir.

Bring the water in the pot to a boil. Add the grated cheese. Stir well.

Add diced potatoes in the same pot, cook until semi-prepared.

Then add the fried vegetables and diced fish fillet. Season with salt and pepper and let the broth boil. Cook for 5 minutes until the fish is cooked. Add finely chopped dill and turn off the heat immediately.

Let the soup sit for 5 minutes and you can serve it.

  1. Cheese soup with sausages:

You will need to:

  • 500 g of smoked pork ribs.
  • 160 g of soft cheese.
  • 200 g of whipping cream 33%.
  • 1 onion.
  • 150 g celery stalks.
  • 1-2 potatoes.
  • 2 tbsp. of tomato puree.
  • 800 ml of water.
  • Slices of bacon (optional).

Preparation:

Separate the pork ribs put them in a pot with water and cook over low heat for 40-45 minutes after boiling. You’ll get a broth. Then remove the ribs and cut the meat.

Finely chop the onion and celery, chop the potatoes into cubes. Fry the onion with the celery in olive oil in a frying pan, add the potatoes and also lightly fry. Add the tomato puree to the vegetables and cook for another 2 minutes.

Pour the broth and cook the soup over low heat until the vegetables are tender. At the end of cooking, add grated cheese, parsley, and dill.

Fry the strips of bacon in a pan without oil until crisp. The soup will look very appetizing if you decorate it with crispy bacon and grated cheese.

  1. Cheese soup with white wine and nutmeg:

This soup is prepared quickly and has a very sophisticated flavor. By the way, it practically does not conserve any alcohol, it evaporates when it comes to cooking, but the wine gives it a very subtle touch.

You will need to:

  • 500 ml chicken broth.
  • 75 g of cheese.
  • 75 ml dry white wine.
  • 2 yolks.
  • 1 tbsp. of wheat flour.
  • 30 g butter.
  • 2 tbsp. of cream.
  • 2 cloves of garlic.
  • Nutmeg powder, at the tip of the knife.
  • Parsley, salt, and pepper.
  • Bread for croutons.
  • Olive oil.

Preparation:

Cut a baguette (or any other bread) into pieces (slices or figurines of your choice), pass them for olive oil and rub the garlic on both sides. Bake for 5-10 minutes.

Melt the butter in a pot. Add flour and lightly fry.

Dissolve the butter and flour with the hot chicken broth; you should be stirring so that no lumps are formed.

Add the wine and bring the soup to a boil, cook for 5 minutes and remove from heat.

Add to the soup the grated cheese, stir well to melt.

Add the yolks with the cream and add them to the soup just after adding the cheese, stirring well so that no lumps form. Add the nutmeg, salt, and pepper to taste. Serves with croutons.

 

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