Cheese soup: recipe for dietary, chicken dish, cream soup with melted cheese

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Prepared by: Natalya Polshchak

04/12/2017 Cooking time: 45 min

Home cooking can be just as delicious as fine dining at a restaurant. I’ll tell you the recipe for the first course, how to prepare dietary cheese soup with processed cheese, with the addition of broccoli.

The simplest recipe

Required components:

• potatoes - 3-4 tubers;
• carrot (not very large) – 1 pc.;
• onions – 2 pcs.;
• 2-3 cloves of garlic (to taste);
• processed cheese – 200-250 g;
• peasant oil – 30-40 g;
• greens (onion, dill) - according to personal preference;
• table salt;
• a mixture of ground peppers;
• allspice peas – 3 pcs.;
• bay leaf.

The culinary process will take the hostess no more than 30 minutes.

Calorie content per 100 g: 29 kcal.

How to cook cheese soup with processed cheese:

1. Peel the potatoes, wash them thoroughly and cut them into small cubes and place them in a 2 liter saucepan. Fill with water and place on moderate heat;

2. In the meantime, start preparing the remaining root vegetables: grate the peeled carrots and chop the onions into thin half rings. Add the prepared root vegetables to the potatoes, into the already boiling water;

3. After boiling again, reduce the heat to low, salt the soup to your taste, add allspice peas, a pinch of ground pepper mixture and bay leaf. Cover the container with a tight lid and cook for 20 minutes. During this time, the potatoes will be ready, and you will prepare the remaining ingredients;

4. Grind the processed cheese on a grater or cut into small pieces. Wash the greens and chop them as desired. Finely chop the garlic. Add all the prepared ingredients to the boiling soup 10 minutes before the end of cooking. Also don't forget to add a piece of butter;

5. Remove the finished soup from the stove, cover tightly with a lid and leave to steep for 25-45 minutes - this will make it even more aromatic and tastier;
6. Cheese soup, easy preparation, ready to eat. Serve it hot, complemented with aromatic garlic croutons. Bon appetit!

Cheese cream soup with melted cheese and mushrooms

It is necessary to prepare the following set of products:

• processed cheese – 250 g (more is possible, because this is the basis of the dish);
• fresh mushrooms (champignons are perfect) – 250 g;
• potato tubers – 2 pcs.;
• onion – 1 pc.;
• carrots (small) – 1 pc.;
• sour cream (fat content is at your discretion) – 2 tbsp;
• garlic (can be done without it) – 2 cloves;
• rock salt;
• ground black/red peppers;
• bay leaf – 1 pc.;
• curly parsley - 1-2 sprigs.

Time that the housewife needs to spend preparing the dish: 45 minutes.

Nutritional value per 100 g: 35 kcal.

Preparing a delicious lunch consists of the following steps:

1. Place the processed cheese in the freezer in advance - it is easier to chop it when frozen;
2. Wash fresh champignons under running water, cut into quarters and place in a saucepan. Add potatoes cut into small pieces, randomly chopped onions and carrots there. Fill everything with 2 liters of cold water and put it on the stove, waiting for it to boil;
3. After boiling, reduce the heat to the minimum possible, add salt to taste, a pinch of pepper and bay leaf. Cook the soup with the lid closed for 25-30 minutes. After this time, the bay leaf must be removed; it will no longer be needed;
4. Grate the frozen processed cheese on a fine grater. Add it together with sour cream to the boiling soup and stir until it is completely dissolved. Let simmer for 5-7 minutes;
5. Use an immersion blender to puree the soup, then add finely chopped garlic cloves and remove from heat;
6. Serve creamy cheese soup with mushrooms to the dinner table hot, in portioned broths, sprinkled with chopped parsley on top.

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Chicken cheese soup with cream cheese

Required set of products:

• fillet (chicken) – 300 g;
• processed cheese – 2 pcs.;
• potatoes – 4 pcs.;
• carrot – 1 pc.;
• Bulgarian onion – 2 pcs.;
• small vermicelli – 50 g;
• peasant oil - 50 g;
• greens (you can take parsley or other to taste) - 1-2 sprigs;
• salt;
• black pepper;
• bay leaf;
• khmeli-suneli.

The entire cooking process will last: 45 minutes.

Calories per 100 g: 45.

Cooking:

1. Peel the potatoes, wash them and cut them into medium-sized cubes;
2. Wash the chicken fillet, dry it and cut it into small pieces of the same size;
3. Cut the onion into 2 halves, then each of the halves into 2 more pieces, and then finely chop. Cut the carrots into thin slices;
4. Place all the prepared ingredients in a saucepan, pour in 2.5 liters of water and put on fire, bring to a boil. After boiling, remove the foam that forms on the surface, add salt to taste and, cover with a lid, cook for 30 minutes;
5. After the specified time has passed, add processed cheese, cut into small cubes, into the soup. Stir continuously until the cheese is completely melted. Then add vermicelli, ground pepper and a pinch of suneli hops. After adding vermicelli to the soup, you should not boil it for a long time; 4-5 minutes will be enough. Otherwise, the pasta will boil over and take on an unpresentable appearance;
6. At the end of cooking, add a piece of butter and chopped parsley to the soup. Remove the pan from the heat and leave to steep for 2-3 minutes;
7. Ready-made chicken cheese soup is recommended to be served with crispy white bread croutons.

Experiment!

We all know that in France, Italy and Switzerland, cheese is primarily a dessert dish. But here we like to add it to sandwiches, salads, soups, baked with meat, etc.

But why not try making dietary cheese soup as a dessert? Adyghe, creamy or mozzarella are perfect for this purpose. And in combination with low-fat yogurt, oatmeal, berries and fruits, you can get not only pleasure from the taste, but also significant health benefits.

Cheese cream soup with processed cheese, cream and shrimp

Ingredients for cooking:

• potatoes (yellow) – 3 tubers;
• Bulgarian onion – 2 pcs.;
• carrots – ½ part;
• cheese (melted consistency) – 150 g;
• cream – 100 ml;
• shrimp (peeled) – 200 g;
• refined oil – 50 ml;
• salt pepper.

It will take 40 minutes to prepare a delicious first course.

Calories per 100 g: 30.

Cooking steps:

1. Vegetables must be peeled, washed and cut into small cubes. Pour 2 liters of cold water over the potatoes and boil them, and fry the carrots and onions in a small amount of refined oil;
2. After the water boils, add the prepared fry to the potatoes and continue the cooking process until they are ready (20-25 minutes);
3. Cut the processed cheese into small pieces and add to the boiling soup. Stir and make sure that the cheese pieces are completely dissolved in the broth;
4. Remove the pan from the heat and use an immersion blender to puree the soup;
5. Then add heated cream, pepper and salt to your taste. Stir in the peeled shrimp and return the soup to the stove. Bring to a boil and turn off heat;
6. Delicious cheese cream soup with shrimp and cream is completely ready to eat. Enjoy!

Origin

Cheese soup was invented by the French at the beginning of the 20th century. Around the same time, in Switzerland, famous for its “cheese” history, they came up with a method of melting cheese so that it would easily dissolve in water. However, some historians specializing in the chronology of national cuisines of the world believe that the birthplace of cheese soup is still the Czech Republic and Slovakia. In those places, back in ancient times, they drowned feta cheese in a scalding meat broth, after which noodles with paprika and lard were simmered in the resulting mixture.

Delicious dietary cheese soup with melted cheese

Required ingredients:

• processed cheese “Mushroom” – 300 g;
• white onions – 3 pcs.;
• carrots – 2 pcs.;
• white bread – 200 g;
• garlic – ½ head;
• green onions - 4-5 feathers;
• salt;
• pepper;
• butter – 20 g.

To prepare the dish, you need to allocate 30 minutes of time.

Calories per 100 g: 22.

Preparation:

1. Peel the carrots, wash and cut into small cubes. Chop the onion randomly. Place the root vegetables in a saucepan, add 1 liter of water and put on fire;
2. After the water boils, add the crushed processed cheese and stir until it is completely dissolved. After this, add salt and pepper as you wish;
3. Cook the cheese soup for 15 minutes, then add a piece of butter, chopped garlic and remove from heat;
4. Prepare the croutons. Cut white bread into small cubes and place in a preheated oven to dry;
5. Dietary cheese soup is served in portioned broth bowls. Just before serving, a handful of white crackers and a pinch of chopped onion feathers are added to each broth.

Main conclusions

Dietary cheese soup can be varied: vegetable, meat, with seafood. The main thing is to use low-fat varieties of cheese (up to 17-25% fat content), add more vegetables, and lean meats. Do not include sausages, smoked products, cream, fatty cheeses, butter, a lot of potatoes, or white rice in the recipe. It is better not to fry vegetables, but to simmer them in a mixture of olive oil and water. The amount of salt in the dish should be minimal. Prepare with fresh, quality ingredients.

During a diet, it is better to prepare a fresh portion of food each time, it is better absorbed. And in order to preserve maximum nutrients, do not subject products to prolonged heat treatment. Serve cheese soups with chopped herbs, croutons, boiled eggs, croutons, bran bread or diet bread.

Such food will saturate the body with vitamins and minerals, speed up metabolic processes, digestion, and help you lose weight confidently and steadily. Share useful tips in the comments, as well as new recipes for making dietary cheese soup.

Cooking in a slow cooker

Ingredients:

• processed cheese – 200 g;
• ham – 150 g;
• potatoes – 3-4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• sweet bell pepper – 1 pc.;
• Provençal herbs – ½ tsp;
• salt;
• ground pepper;

Just 45 minutes and the delicious soup will be ready to serve.

Calories per 100 g: 44.

Step-by-step recipe for cheese soup with melted cheese and ham in a slow cooker:

1. Peel the potatoes, wash and cut into medium-sized cubes;
2. Chop the onion into half rings and grate the carrots;
3. Peel the sweet bell pepper from seeds and cut into cubes;
4. Chop the ham into cubes (2 times smaller than potatoes). Grind the processed cheese in the same way;
5. Place all the prepared ingredients in a multicooker bowl, add 2 liters of water, add salt and ground pepper, as well as a pinch of Provençal herbs;
6. Close the multicooker with a lid, turn on the “Soup” program and cook until the signal indicates readiness;
7. If desired, the finished cheese soup can be sprinkled with chopped herbs.

Creamy soup for weight loss

For 2 liras of chicken breast broth:

• Processed cheese – 100 grams.
• Potatoes - 2 root vegetables.
• Carrots – 1 piece.
• Bell pepper - 2 fruits.
• Onion - 1 head.
• Tomatoes - 2 pieces.
• Garlic – 2 cloves.
• Spices, herbs.

We clean and wash the vegetables. In the prepared broth on the breast we put potatoes, cut into cubes, and cheese grated on a fine grater. Finely chop the onion and bell pepper, grate the carrots and tomatoes. Stew all these vegetables together in a frying pan without oil. When the vegetables are stewed, add them to the potatoes, add salt, spices and chopped garlic. When serving, sprinkle with herbs.