Cream cheese soup

  • 3 tablespoons butter
  • 2 onions
  • 5 cloves of garlic
  • 2 tablespoons flour
  • 500 ml of water or vegetable soup
  • 200 ml cream
  • 100 g cheddar cheese
  • 100 g gouda cheese
  • salt
  • pepper
  • 1 nutmeg knife tip
  • 3 green onions
  • Optional: 100 g broccoli or baby spinach leaves

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Cream cheese soup:

Melt the butter in a pot. Add the finely chopped onion and sauté until soft, about 5 minutes, stirring occasionally. Add the finely chopped garlic and sauté for another 2 minutes. Sprinkle with flour and mix. Add water and mix well preferably with a whisk so as not to form lumps. Bring to the boil, add the broccoli cut into small pieces. Reduce heat and simmer for another 10 minutes. Add the cream and cheese grated. Season with salt, pepper and nutmeg. Turn off the heat and add the finely chopped green onions. Serve immediately with toast or croutons. Good appetite!


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GoostoMix is ​​a platform that presents and recommends a series of useful devices in the kitchen of the modern man, active and with an interest in health and nutrition. We offer tips for a balanced diet, easy-to-follow recipes and information on ingredients that can be used to bring taste and nutrients to the daily menu.


How to prepare cream of baked pepper soup

There's no point in making baked pepper cream soup, whether you choose to put cheese in it or not. This soup is made as easy as any other, all you have to do is have the peppers ready to cook when you start. It can be done, of course, with frozen baked peppers, in which case they will have to be left to thaw beforehand.

Although it is just as tasty regardless of the type of bell peppers used, I always choose kapia peppers or red bell peppers, because I want my soup to have a beautiful and vibrant color.


Cream cheese soup with asparagus

Just as the favorite vegetable of some is meat, in my case it is cheese. I like to eat cheese and I would enjoy it at every meal if I could. That's why I always have a lot of combinations in mind and I use it without fear in different dishes, being an extremely versatile ingredient that gives flavor to any type of food.

One of my favorite cheese dishes is cream soup, which I recommend you try at least once. You can do it in many combinations, but today I chose to cook it with asparagus.

For a flawless cream soup it is very important to choose a good cheese that is flavorful, rich in taste and becomes creamy. I chose the natural Praid cheese from Hochland, which I worked with very easily and of which, of course, I ate a considerable part while cooking. :)

It is a delicious cheese, matured in saline, which goes perfectly both in food and eaten cold, in salads, sandwiches or even with fruit.

This recipe is a simple one, which requires very little effort, compared to the rich and aromatic taste you get.

For 4 healthy servings I used 10 stalks of asparagus, a large onion, a potato, 2 liters of chicken soup, a little pepper and 400 grams of Praid cheese, given on a small grater.

If I don't have chicken soup already made, I boil 1 carrot, 2-3 pieces of chicken (carcass), an onion, in salted water until the meat boils well and I get a fatty and concentrated soup. Usually, I make a larger quantity and use it for several days in a row.

To prepare the cream soup, I started by frying the onion in 2 tablespoons of oil, over which I added the asparagus cut into thick slices. I left it for a few more minutes, then I added the chicken soup and the potato. I let it boil until the vegetables were cooked.

After they boiled, I chopped the vegetables well with the vertical blender, until I got a cream, then I returned with the pan on low heat and I started to add the cheese gradually.

After each slice of cheese added, I mixed well. This cheese melts very easily, and the soup became more creamy instantly, smelling appetizing. I put about two packets of cheese, because I really like the flavor, even if the soup came out thicker. The result was a thick soup with a very fine texture.

If I still stocked up on Praid cheese, I said I would give up the classic croutons for soup and instead I made some cheese biscuits, which came out crispy and very flavorful.I took a small handful of grated cheese, placed it on baking paper, pressing lightly, and simmered in the oven for less than 1 minute.

They went great with the soup and I also kept it for breakfast the next day, with dried fruit and cucumber.


Cream chicken soup with melted cheese & # 8211 the finest and most delicious soup of all!

We present you a recipe for chicken cream soup. Get a very delicious, fine and fragrant hot dish, which will surely please everyone. The soup is prepared with amazing simplicity, from the most accessible ingredients. It is a perfect soup for cold autumn evenings. Experiment with aromatic herbs and enjoy an exceptional delight.

INGREDIENTS

METHOD OF PREPARATION

1. Pour 3 l of water into the saucepan with the chicken breast. Add salt and ground black pepper to the pan. Boil the chicken breast for about 20 minutes, until it is ready.

2. Remove the chicken breast from the pan. Leave the pan on the fire.

3. Pour the rice into the pan and cook for 10 minutes.

4. Finely chop the onion. Put the carrot through the small grater. Peel the potatoes and cut into slices or cubes. Cut the chicken into medium-sized pieces.

5. Add the potatoes, onions and carrots to the soup. Boil for 5-7 minutes.

6. Add the meat to the soup and stir. Boil until the potatoes are ready.

7. Grate the cheese (from the fridge). Add it to the soup and stir. Take the pan off the heat.


9 Cheese Recipes Light Recipes

Cheese soup is a recipe that is often liked by many tastes. The cheese scents are left in the cold with fondue, soups and cream cheese. In general, these recipes can be very high in calories, as many cheeses are high in fat.

However, if you want to taste a light cheese soup without exceeding the amount of fat and calories, you know that it is possible to replace some types of cheese in the preparation or use of light variants. Incorporating some vegetables into the recipe and reducing the amount of cheese in the preparation can also be a good alternative.

Finally, it is important to get a tasty, nutritious and full soup, so check out some recipes with white cheese, cottage cheese, mozzarella, parmesan and also with vegetables. Choose the one you like best! Enjoy the meal!

1. Recipe for light cheese soup with carrots

ingredient:

  • 2 finely chopped onions
  • 2 tablespoons light superficial margarine
  • 4 tablespoons wheat flour
  • 2 l light chicken clay
  • 4 cups skim milk
  • 1 cup boiled chopped carrots
  • 250 g of cheese with light cubes
  • parsley to taste
  • pepper to taste
  • 1 cup grated Parmesan cheese.

Preparation method:

Start drinking onions in margarine. Add the broth, carrot and flour dissolved in milk. Add the parsley and bring to a boil. Add the cheeses and cover. When it boils, reduce the heat and partially cover. Let it cook and get consistency. Serve hot.

2. Recipe for light white cheese soup

ingredient:

  • 2 tablespoons light butter
  • 1/4 cup grated onion
  • 1/2 cup of diced carrot tea
  • 1/2 cup green bell pepper
  • 4 tablespoons wheat flour
  • 1 cup skim milk
  • 1 liter of vegetable stock
  • 1 cup grated white cheese
  • chopped parsley to taste
  • salt to taste
  • pepper to taste.

Preparation method:

Melt the butter, onion, carrot and pepper in a pan. Then dissolve the flour in the milk and mix, stirring constantly. Gradually add the stock of vegetables and then the cheese. Season with salt and pepper. Let it rise on low heat until it melts. Distribute in deep dishes and serve with crotons.

3. Recipe for light cheese broccoli soup

ingredient:

  • 110 g light margarine
  • 1/4 cup chopped onion
  • 2 1/2 cups water
  • 3 teaspoons of chicken light
  • 1/4 cup wheat flour
  • 2 dark chopped broccoli
  • 1 cup chopped carrot
  • 1 cup light cream
  • 1 cup skim milk
  • 2 cups Parmesan cheese
  • pepper to taste.

Preparation method:

Saute the margarine onions. Add water and chicken and bring to a boil. Dissolve the flour with a little water from the pan. Gradually place the dissolved flour in the pan and add the broccoli and carrot. Cook until vegetables are delicate. Add sour cream, milk, parmesan and season with pepper to taste. Let the cheese melt. Serve hot.

4. Recipe for light cheese soup with celery

ingredient:

  • 1 teaspoon butter
  • 4 cups chopped celery tea
  • 2 medium chopped onions
  • 1 tablespoon wheat flour
  • 3 tablets of vegetable candies
  • 6 cups of hot water tea
  • 1/2 teaspoon salt
  • 1 pinch of black pepper
  • 1/3 cup chopped cheese
  • 2 tablespoons green onions.

Preparation method:

In a saucepan add the butter to melt, put the celery, onion and let mix with a spoon until the onion remains translucent and soft. Gradually add the wheat flour and mix for 1 minute. Dissolve the vegetable residue in water and place in the pan, stirring constantly. Turn down the heat and cook for 3 minutes. Add spices (salt and pepper), mix and add mince cheese and chives. Serve.

5. Light cheese soup recipe with mandioquinha

ingredient:

  • 800g of clean and chopped cassava
  • 1 medium onion, peeled and chopped
  • 1 tablespoon vegetable broth
  • 1 liter of water
  • 1 onion cream
  • 3 cloves garlic, crushed
  • 1 tablespoon light margarine
  • 300g light cheese
  • 100g light grated Parmesan cheese.

Preparation method:

Cook the cassava with the vegetable and onion broth for 20 minutes. When it is soft and lightly cut to beat the mixer together with onion cream. Book it. Separate a large pan, place the garlic in the margarine, add the white cheese and begin to release water. Stir in the blender mixture and simmer for 10 minutes or until you start to glue from the pan. Serve.

6. Recipe for light cheese soup with cauliflower

ingredient:

  • 110 g light margarine
  • 1/4 cup chopped onion
  • 2 1/2 cups water
  • 3 teaspoons of chicken light
  • 1/4 cup wheat flour
  • 2 cups chopped cauliflower
  • 1 cup light cream
  • 1 cup skim milk
  • 2 cups Parmesan cheese
  • pepper to taste.

Preparation method:

Saute the margarine onions. Add water and chicken and bring to a boil. Dissolve the flour with a little water from the pan. Gradually place the dissolved flour in the pan and add the cauliflower. Cook until tender. Add sour cream, milk, parmesan and season with pepper to taste. Let the cheese melt. Serve hot.

7. Recipe for light cheese soup with wine

ingredient:

  • 1 tablespoon light margarine
  • 2 cloves of squeezed garlic
  • 200 g of freshly chopped cheese cut into cubes
  • 1/2 cup soft white wine
  • salt to taste
  • pepper to taste
  • 2 1/2 cups of water tea
  • 4 tablespoons curd light
  • 3 tablespoons wheat flour
  • 2 cups skim milk.

Preparation method:

In a large saucepan, place the margarine and bring to a high heat to melt. Add the garlic and sauce until soft. Add mines, wine, salt, pepper, water, cottage cheese and wheat flour previously dissolved in milk. Let it cook for 4 minutes, stirring constantly. When it has gained consistency, remove from the heat and serve immediately.

8. Recipe for light cheese soup with spinach

ingredient:

  • 1 bunch of fresh spinach
  • 4 tablespoons butter
  • 2 tablespoons chopped onion
  • 2 cups green chicken tea
  • 2 cups skim milk
  • 1 tablespoon salt
  • 1 nutmeg tip
  • 1/2 cup grated Parmesan cheese.

Preparation method:

Wash the spinach well and despise the stems. In a medium skillet, add spinach, water and salt and cook. Cover and leave for about 5 minutes. When the leaves are swallowed, drained and fried. Book it. In another pan add butter and let it melt. Add onion, spinach and simmer for 3 minutes, stirring constantly. Add chicken stock, milk and cook. Season with nutmeg, salt and when it boils, reduce the heat. Leave for another 5 minutes. Add parmesan. Bring this mixture to a blender and serve hot.

9. Recipe for light cow's cheese soup with leeks

ingredient:

  • 2 stalks of garlic
  • 1 grated medium onion
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 1 cup of cottage cheese
  • 1 light cup of vegetable broth
  • 1 cup skim milk
  • bell peppers to taste
  • salt to taste.

Preparation method:

Wash and cut the garlic clove into thin slices. Heat a frying pan with onion, garlic, leek and olive oil. Stir quickly and set aside. Beat the cottage cheese, vegetable stock and milk together with the leek stew in the processor and beat until a homogeneous cream is obtained. Pour into a pan and bring to a simmer until thick. Set the salt, add white pepper and remove the soup from the heat. Serve.

Miso is a fermented soybean paste, made from cooked soybeans and mixed with other cereals. After fermenting the grains, the mixture is salted, obtaining a thick and nutritious paste. It is an excellent spice in various dishes, especially in oriental cuisine. The consistency of the miso is paste, and the color varies from light beige to dark brown. It is used cons

Do you want a lighter and more delicious dessert than a fruit dessert? Whether it's cold or cold recipes, a fruit dessert always appeal to the most discerning palates. Brazil is blessed to have a wide variety of tropical and varied fruits, which can serve as a basis for the preparation of various easy fruit dessert recipes. Some ideas


Cream cheese soup with asparagus

Just as the favorite vegetable of some is meat, in my case it is cheese. I like to eat cheese and I would enjoy it at every meal if I could. That's why I always have a lot of combinations in mind and I use it without fear in different dishes, being an extremely versatile ingredient that gives flavor to any type of food.

One of my favorite cheese dishes is cream soup, which I recommend you try at least once. You can do it in many combinations, but today I chose to cook it with asparagus.

For a flawless cream soup it is very important to choose a good cheese that is flavorful, rich in taste and becomes creamy. I chose the natural Praid cheese from Hochland, which I worked with very easily and of which, of course, I ate a considerable part while cooking. :)

It is a delicious cheese, matured in saline, which goes perfectly both in food and eaten cold, in salads, sandwiches or even with fruit.

This recipe is a simple one, which requires very little effort, compared to the rich and aromatic taste you get.

For 4 healthy servings I used 10 stalks of asparagus, a large onion, a potato, 2 liters of chicken soup, a little pepper and 400 grams of Praid cheese, given on a small grater.

If I don't have chicken soup already made, I boil 1 carrot, 2-3 pieces of chicken (carcass), an onion, in salted water until the meat boils well and I get a fatty and concentrated soup. Usually, I make a larger quantity and use it for several days in a row.

To prepare the cream soup, I started by frying the onion in 2 tablespoons of oil, over which I added the asparagus cut into thick slices. I left it for a few more minutes, then I added the chicken soup and the potato. I let it boil until the vegetables were cooked.

After they boiled, I chopped the vegetables well with the vertical blender, until I got a cream, then I returned with the pan on low heat and I started to add the cheese gradually.

After each slice of cheese added, I mixed well. This cheese melts very easily, and the soup became more creamy instantly, smelling appetizing. I put about two packets of cheese, because I really like the flavor, even if the soup came out thicker. The result was a thick soup with a very fine texture.

If I still stocked up on Praid cheese, I said I would give up the classic croutons for soup and instead I made some cheese biscuits, which came out crispy and very flavorful.I took a small handful of grated cheese, placed it on baking paper, pressing lightly, and simmered in the oven for less than 1 minute.

They went great with the soup and I also kept it for breakfast the next day, with dried fruit and cucumber.


Onion soup

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Ingredients

  • 80 g Gruyère cheese, cut into pieces
  • 500 g onions, cut in half
  • 30 g of olive oil
  • 20 g butter, unsalted or salted
  • & frac12 teaspoon salt
  • 2 sockets ground black pepper
  • 2 teaspoons flour (10 g)
  • 200 g dry white wine
  • 800 g of water
  • 1 cube of chicken concentrate (for 0.5 l) or beef
    or 1 teaspoon of concentrated paste, chicken or beef
  • 12 slices of baguette, older, or other type of crusty bread

3 quick recipes with cheese

1. Zucchini meatballs with Telemea cheese

Do you like zucchini? Well, it can become irresistible by frying. But don't take our word for it. Try it too! Mix the grated zucchini with the telemea, flour and eggs, season with parsley and garlic, then fry and taste. Delicious, right?

2. Spinach paste with cream cheese

Garlic hardened in butter and olive oil gives an incredible flavor to spinach, so you will cook them together in the pan over low heat. Then you will mix the spinach with cream cheese and you will get a tasty and creamy composition, only good to spread on bread.

3. Salad with halloumi cheese and baked pears

If you like salads, especially tasty ones, it means that you will like what I have prepared for you! Our salad is themed in autumn, and for that we chose two very juicy Santa Maria pears. We baked them with a little onion and served them on a bed of valerian with one of our favorite cheeses, namely halloumi. And if you feel the need for something crunchy, add some roasted hazelnuts to the salad.

Bonus! Tart with mushrooms and cheese

This is a more weekend recipe, when we seem to have a little more time for cooking! So, what to do? Let's bake a tart together. With homemade dough, of course. And as a filling, we go for something simple, some sautéed mushrooms, mixed with beaten egg, urda, oregano and dill. We say it sounds good, don't you agree?


Nutritious recipes with cheese

Cheesecake has long been popular in Western Slavic soups. Bulgarians, Czechs and Slovaks added it for the richness, nutrition and salty taste of the dish.

Cheese soup with cheese

This is a very light soup for resting hunger. Not having a wide variety of products in the assortment, our distant ancestors managed to be small, giving a new taste to the plate with different types of brynza.

  • Brynza - 150 g
  • Potatoes - 3 pieces
  • Carrots, onions - 1 pc.
  • Salt, pepper - to taste.

Prepare food: clean it and rinse it with water. Pour the carrots, chop the onion, cut the potatoes into cubes and break the cheese.

Onions and carrots should be dressed in hot oil.

Boil 1 liter of water and throw potatoes in it. When the potatoes are almost ready, add the vegetables to it. Pour the cheese, bring the soup to a boil and then screw on the heat. Boil the cheese soup over low heat for another 5-7 minutes.

A strong cheese soup with meatballs and pumpkin

Colorful summer soup with meatballs will easily cheer up. And who said cheese should be present directly in the broth?

  • Brynza - 200 g
  • Minced meat - 200 g
  • Pumpkin - 500 gr
  • Potatoes - 400 gr
  • Leek - 1 piece
  • Buoy - 1 pc
  • Egg - 1 piece
  • Mustard - 1 tbsp. Spoon
  • Peaches - 1 tbsp. Spoon
  • Salt, spices - for taste.

Pumpkin and potatoes are crushed into cubes. The leek is crushed with rings. With paprika, clean the seeds, remove the septums. Cut the peppers into small pieces.

Melt a piece of butter in a deep saucepan, then fry the onion, pepper and pumpkin. Pour in vegetable broth and leave for 10 minutes.

Prepare the meatballs for the soup. In a bowl, mix the minced meat with the melted cheese. Add mustard, breadcrumbs, drive in the egg. Pour salt and pepper to taste. Serve the minced meat carefully and then form medium-sized meat balls.

Put the meatballs in the soup. There, pour the potatoes and continue cooking the dish for another 10-15 minutes.


Cream of mushroom and oat soup

If it's mushroom season or if you have the opportunity to use them, you can make delicious cream soups. Mushrooms are rich in protein and they are very healthy.

Oats are very nutritious and contain a lot of fiber recommended for those suffering from constipation or other digestive problems.

We recommend that you eat this soup at lunch, as it gives you energy for the whole day. You can decorate with a little smoked paprika.