Cheese soup puree

Cheese cream soups are very common in Turkey. Their range is very diverse. They are cooked in beef, chicken, mushroom and vegetable broths, with different types of vegetables and cereals. The creamy taste of natural cheese mixes with virtually all products. In production, processed and bulk cheeses are used, which are mixed with a vegetable or meat base. Also hard cheeses, which are used to decorate the first dishes.

Cheese soup with wild mushrooms

The cheese mixes harmoniously with the mushrooms. If you have never tried to cook cheese soups, we recommend starting with mushroom soup, because in this case it is difficult to spoil the dish. If you don’t have wild mushrooms, you can replace them with champignons, which are sold in hypermarkets all year round.

Components:

any wild mushrooms - 600 g;
processed cheese - 2 pieces;
sour cream 20% - 100 ml;
potatoes - 3-4 pieces (medium size);
onions - 1-2 pieces (depending on size);
celery root - 100 g;
vegetable oil for frying;
greens for decoration;
salt.

Recipe:

Grate the celery.
Chop the onion as desired, then fry it until golden brown.
Sort and wash the mushrooms. Cut into large slices. Cut 3-4 small beautiful mushrooms into 4 parts; they will serve as a decoration for the dish when serving.
Transfer the mushrooms to the onion and fry them slightly until golden brown.
Peel the potatoes and boil them completely.
10 minutes before it is ready, put celery, onions and mushrooms in a saucepan.
Before turning off the stove, add diced processed cheese to the soup.
Puree the finished soup using an immersion blender.
Add sour cream, salt.
Garnish with herbs and quartered fried mushrooms.

Creamy cauliflower soup

Cauliflower goes well with cheese. Of the spices in this dish, nutmeg would be appropriate. You can serve this soup with croutons (salted crackers).

Ingredients for soup:

cauliflower - 800 g;
processed cheese - 2 pieces;
onion - half an onion;
carrots - 1 piece;
cream 10% - 100 ml;
butter - 2 tablespoons;
nutmeg;
salt.

Ingredients for crackers:

snow-white bread - 300-400 g;
garlic - 1 clove;
vegetable oil;
salt.

Recipe:

First you need to prepare the crackers. Cut the bread into pieces and rub them on both sides with a clove of garlic.
Cut any piece into cubes and fry in a small amount of vegetable oil, add salt.
Chop carrots and onions and fry lightly in butter.
Place onions and carrots and cauliflower, broken into florets, into a saucepan or saucepan.
Pour water over everything and cook for 10-15 minutes until the cabbage is soft.
Halfway through the process, add the processed cheese cut into cubes.
Grind vegetables and cheese using a blender.
Add cream and salt to the finished soup.
Place the soup in bowls and sprinkle with nutmeg.
Serve crackers separately. Anyone who wants them can put them on their plate.

Cheese soup with chickpeas and smoked meats

This is simply a savory soup that can be enjoyed as a daily option. It is nourishing, rich, and immediately smells of smoked meats and cheese. All components work well together, creating a harmonious version of the first course.

Components:

smoked ribs - 500 g;
chickpeas - 300 g;
potatoes - 2 pieces;
onions - 1-2 pieces (depending on size);
butter for frying;
processed cheese - 2 pieces;
dried thyme;
garlic - 1 clove;
salt.

Recipe:

First you need to soak the chickpeas.
The chickpeas are poured with cool water and left in a cool room, in a place where there is no direct sunlight, for a day. If you soak it for less than 24 hours, it can cook for a very long time. During this time it is still necessary to change the water a couple of times. At night (that is, in the dark), it is better to leave the chickpeas in the refrigerator. If you cannot soak chickpeas, then boil them with soda (on the tip of a knife).
Soaked chickpeas and smoked ribs must be filled with cool water and placed on the stove. The soup base will cook for at least 40-45 minutes.
During this period of time, you need to prepare the remaining ingredients. Finely chop the onion and fry in butter until lightly browned.
Cut the potatoes into small cubes.
Once the chickpeas and meat are 100% ready, you can add other products. The ribs must be pulled out and cut into portions.
Add potatoes, fried onions and dried thyme to the chickpea broth.
Cook until the potatoes are ready.
Before the end of cooking, add the processed cheese cut into cubes.
Using a blender, puree the soup and add salt. Squeeze a clove of garlic through a press and mix everything thoroughly.
Serve the soup with ribs, sprinkle with dried or fresh thyme.

Cheese cream soup with pumpkin and sour cream

Pumpkin mixes wonderfully with various dairy products: cream, milk, cheese and sour cream. The extreme one gives it sourness, which is so lacking in pumpkin dishes. This soup can be cooked in water or any meat broth.

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Components:

pumpkin - 500 g;
processed cheese - 2 pieces
onion - 1 piece;
potatoes - 1-2 pieces;
carrots - 1 piece;
sour cream - 100 g;
dried basil;
butter for frying;
hot pepper - 0.5 pieces;
salt.

Manufacturing:

Chop onions, carrots, hot peppers and fry in butter until lightly browned.
Peel and cut the pumpkin and potatoes into cubes, add frying.
Pour in cool water and cook until the vegetables are tender.
2 minutes before turning off, add processed cheese, diced and basil to the soup.
Grind the finished soup in a blender until pureed.
Add sour cream, salt.
When serving, garnish with fresh basil leaves.

Video:

Cheese puree soups

In this collection, our chefs share the most successful recipes for creamy cheese soups with step-by-step photos and instructions. We will tell you and show you how to make delicious cream cheese soup!

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Cheese cream soup recipes

Ingredients

Broccoli cabbage – 500 g

Chicken breast – 200 g

Onions – 1 pc.

Vegetable oil – 2 tablespoons

Cream (10%) – 150 ml.

Processed cheese – 150 g

Dill greens - to taste

Ground dark pepper - to taste

Ingredients

Potatoes – 300 g

Celery root – 100 g

Processed cheese – 200 g

Dry basil – 0.5 tsp.

Ground red and black pepper - a pinch

Fresh parsley – 0.5 bunch

Ingredients

Champignons – 300 g

Onion (large) – 1 pc.

Potatoes – 300 g

Processed cheese – 2 pcs.

Butter – 4 tbsp. l.

Parsley – 2 roots

Vegetable oil (for frying) – 2 tbsp. l.

Dill - to taste

Ingredients

Champignons – 500 g

Processed cheese – 200 g (do not confuse with cheese products)

Potatoes – 4 pcs.

Nutmeg – 0.5 tsp.

Greens – 4 sprigs

Butter – 50 g

Pepper to taste

Cream 20% – 200 g

Ingredients

Pumpkin pulp (fresh or frozen) – 400 g

Onions – 150 g

Olive oil – 50 ml

Cream 10% (or milk) – 800 ml

Hard cheese – 60 g

Salt, pepper, dried herbs - to taste

Bay leaf – 2 pcs.

Pumpkin oil for serving - optional

Ingredients

Onions – 150 g

Potatoes – 300 g

Smoked brisket or ham – 70 g

Water – about 600 ml

Pepper - to taste

Olive oil – 2 tbsp.

Ingredients

Chicken thigh – 150 g

Potatoes – 1-2 pcs.

Celery – 1 stalk

Processed cheese – 100-150 g

Greens - a few sprigs

Salt and pepper, h.m. - taste

Ingredients

Shrimp (whole frozen) – from 500 g

or peeled – from 200 g

Processed cheese – 200 g

Potatoes – 4 pcs.

Onion – 0.5 heads

Turmeric – 0.3 tsp.

Ground dark pepper - to taste

Ingredients

Chicken fillet/legs – 200-300 g

Processed cheese – 200 g

Potatoes – 1-2 pcs.

Onions – 1 pc.

Vegetable oil – 1-2 tbsp.

Garlic – 1-2 cloves

Ground dark pepper - to taste

Ingredients

Potatoes – 400 g

Bacon – 30 g (2 strips)

Onions – 1 pc.

Garlic – 1 clove

Processed cheese – 100 g

Ground dark pepper - to taste

Ingredients

Potatoes – 2 pcs.

Onions – 0.5 pcs.

Sour cream cheese – 30 g

Chicken leg – 1 pc.

Butter – 1 tbsp.

Sunflower oil – 2 tbsp.

Parsley – 2 sprigs

Dill – 2 sprigs

Bay leaf – 2 pcs.

Ingredients

Fresh champignons – 500 g

Onions – 150 g

Potatoes – 200 g

Cream 20% – 500 g

Salt, pepper - to taste

Ingredients

Cauliflower – 1 pc.

Cream cheese – 100 g

Hard cheese – 20 g

Salt, herbs - to taste

Ingredients

Celery – 3-4 stalks

Potatoes – 2-3 pcs.

Onions – 1 pc.

Butter – 30 g

Salt, spices - to taste

Ingredients

Broccoli – 400 g

Processed cheese – 125 g

Hard cheese – 50 g

Water - as needed

Ingredients

Eggplants – 70 g

Tomatoes – 300 g

Onions – 70 g

Processed cheese – 90 g

Fresh parsley - to taste

Vegetable oil – 3 tbsp.

Dark ground pepper – 1 pinch

For vegetable broth:

Onions – 60 g

Parsley stems – 7 g

Bay leaf – 1 pc.

Dark peppercorns – 3 pcs.

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Cheese soup puree

Cheese soup with wild mushrooms

Components:

any wild mushrooms - 600 g;
processed cheese - 2 pieces;
sour cream 20% - 100 ml;
potatoes - 3-4 pieces (medium size);
onions - 1-2 pieces (depending on size);
celery root - 100 g;
vegetable oil for frying;
greens for decoration;
salt.

Recipe:

Grate the celery.
Chop the onion as desired, then fry it until golden brown.
Sort and wash the mushrooms. Cut into large slices. Cut 3-4 small beautiful mushrooms into 4 parts; they will serve as a decoration for the dish when serving.
Transfer the mushrooms to the onion and fry them slightly until golden brown.
Peel the potatoes and boil them completely.
10 minutes before it is ready, put celery, onions and mushrooms in a saucepan.
Before turning off the stove, add diced processed cheese to the soup.
Puree the finished soup using an immersion blender.
Add sour cream, salt.
Garnish with herbs and quartered fried mushrooms.

Creamy cauliflower soup

Cauliflower goes well with cheese. Of the spices in this dish, nutmeg would be appropriate. You can serve this soup with croutons (salted crackers).

Ingredients for soup:

cauliflower - 800 g;
processed cheese - 2 pieces;
onion - half an onion;
carrots - 1 piece;
cream 10% - 100 ml;
butter - 2 tablespoons;
nutmeg;
salt.

Ingredients for crackers:

snow-white bread - 300-400 g;
garlic - 1 clove;
vegetable oil;
salt.

Recipe:

First you need to prepare the crackers. Cut the bread into pieces and rub them on both sides with a clove of garlic.
Cut any piece into cubes and fry in a small amount of vegetable oil, add salt.
Chop carrots and onions and fry lightly in butter.
Place onions and carrots and cauliflower, broken into florets, into a saucepan or saucepan.
Pour water over everything and cook for 10-15 minutes until the cabbage is soft.
Halfway through the process, add the processed cheese cut into cubes.
Grind vegetables and cheese using a blender.
Add cream and salt to the finished soup.
Place the soup in bowls and sprinkle with nutmeg.
Serve crackers separately. Anyone who wants them can put them on their plate.

Cheese soup with chickpeas and smoked meats

Components:

smoked ribs - 500 g;
chickpeas - 300 g;
potatoes - 2 pieces;
onions - 1-2 pieces (depending on size);
butter for frying;
processed cheese - 2 pieces;
dried thyme;
garlic - 1 clove;
salt.

Recipe:

First you need to soak the chickpeas.
The chickpeas are poured with cool water and left in a cool room, in a place where there is no direct sunlight, for a day. If you soak it for less than 24 hours, it can cook for a very long time. During this time it is still necessary to change the water a couple of times. At night (that is, in the dark), it is better to leave the chickpeas in the refrigerator. If you cannot soak chickpeas, then boil them with soda (on the tip of a knife).
Soaked chickpeas and smoked ribs must be filled with cool water and placed on the stove. The soup base will cook for at least 40-45 minutes.
During this period of time, you need to prepare the remaining ingredients. Finely chop the onion and fry in butter until lightly browned.
Cut the potatoes into small cubes.
Once the chickpeas and meat are 100% ready, you can add other products. The ribs must be pulled out and cut into portions.
Add potatoes, fried onions and dried thyme to the chickpea broth.
Cook until the potatoes are ready.
Before the end of cooking, add the processed cheese cut into cubes.
Using a blender, puree the soup and add salt. Squeeze a clove of garlic through a press and mix everything thoroughly.
Serve the soup with ribs, sprinkle with dried or fresh thyme.

Cheese cream soup with pumpkin and sour cream

useful links

You can look for flaming tours on the Travelata and Level.Travel - they will find the best offers among various tour operators. Do you want to save?

Finding the best flight prices - AviaSales

Excursions, marriages and photo sessions in the Dominican Republic - Two Bananas

Search and compare hotel prices - RoomGuru

Components:

pumpkin - 500 g;
processed cheese - 2 pieces
onion - 1 piece;
potatoes - 1-2 pieces;
carrots - 1 piece;
sour cream - 100 g;
dried basil;
butter for frying;
hot pepper - 0.5 pieces;
salt.

Manufacturing:

Chop onions, carrots, hot peppers and fry in butter until lightly browned.
Peel and cut the pumpkin and potatoes into cubes, add frying.
Pour in cool water and cook until the vegetables are tender.
2 minutes before turning off, add processed cheese, diced and basil to the soup.
Grind the finished soup in a blender until pureed.
Add sour cream, salt.
When serving, garnish with fresh basil leaves.

Video:

Cheese cream soup

Recipes: 6

broth, 1.5 l
processed cheese, 3 pcs
potatoes, 3 pcs
carrots, 1 pcs
onion, 1 pcs
salt,

Ira Krasnorutskaya

16 August 2017, 20:59

onion - 350 gr.
carrots - 250 gr.
hard cheese (standard Gouda) - 400 gr.
butter - 120 gr.
potatoes - 500 g
dry snow-white wine - 250 ml.

Tori

15 November 2015, 18:53

large potatoes - 1 pc.
carrots - 1 pc
. onion - 1 pc
. water - 650 ml.
bouillon cube - 1 pc.
(you can do without it) salt -

Alevtina

04 August 2015, 21:33

vegetable broth - 4 tbsp.
(I took 2.5 tbsp. broth and 200 ml. cream 22% fat) potatoes - 2 pcs.
carrots – 2 pcs.
hard cheese – 150 gr.
(I used sausage cheese - 200 g) croutons (replaced with eclair croutons) - 100 g
butter (did not add)

krisenok

28 September 2014, 15:49

for 1 liter of water:
1 onion
250 gr.
potatoes 200 gr.
celery root 1 tbsp.
butter 200 gr. Camembert cheese

passion1963

October 28, 2009, 2:48 pm

celery 1 piece
carrot 1 piece
leek
processed cheese 250 g
salt
pepper, herbs

yelenafr

October 23, 2007, 10:54 pm

Nina and Ulyana Tarasova “And we have cookies!”