Cream cheese soup

RatingDifficultyBeginner

The soup can be cooked in meat, mushroom, fish and vegetable broth. It is advisable to include soups in the menu (especially for children) every day.

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Cream cheese soup
Yields4 Servings
Cook Time50 mins
Recipe Ingredients
 200 g processed cream cheese
 1 medium carrots
 1 onion
 young greens
 3 tbsp canned green peas
 3 tbsp canned red beans
 200 g young white cabbage
 50 ml sunflower oil
 salt
The dish will be tastier and healthier if it is cooked with different vegetables, and it is advisable not to subject them to prolonged heat treatment in order to preserve vitamins.

The flavor of the soup depends a lot on the dressing. It can be seasoned with tomato sauce, sour cream, flour and even melted cheese.

The process of making melted cheese soup
1

Thanks to the processed cheese, the soup has a delicate creamy taste, so it does not need spices with a pungent smell. On the contrary, they will be superfluous in the dish.
Prepare the ingredients required for the cheese soup.

2

Peel carrots and onions, rinse. Cut the onion into short strips, grate the carrots on a medium grater.
Pour oil into the container of the multicooker, preheat it by setting the frying mode. Add prepared vegetables, stir.
Fry 3–4 minutes until soft.

3

Add finely chopped cabbage.

4

Stir, heat everything together for no more than two minutes.

5

Pour vegetables with hot water.

6

Lower the lid. Select the "Soup" function on the display, set the time to 30 minutes.
After 12–15 minutes, open the lid, dip the beans in the broth, previously put in a colander and washed under running warm water.

7

Add the green peas immediately.

8

Stir, add a little salt, remembering that there is enough salt in canned vegetables and processed cheese.
Cook the soup for another 10 minutes.
Five minutes before the end of cooking, put the processed cheese from the jar, mix gently.

9

As soon as the soup boils, the multicooker can be turned off.

10

Pour soup into bowls, sprinkle with chopped herbs.
Enjoy your meal!

CategoryCuisineCooking MethodTags

Ingredients

Recipe Ingredients
 200 g processed cream cheese
 1 medium carrots
 1 onion
 young greens
 3 tbsp canned green peas
 3 tbsp canned red beans
 200 g young white cabbage
 50 ml sunflower oil
 salt

Directions

The process of making melted cheese soup
1

Thanks to the processed cheese, the soup has a delicate creamy taste, so it does not need spices with a pungent smell. On the contrary, they will be superfluous in the dish.
Prepare the ingredients required for the cheese soup.

2

Peel carrots and onions, rinse. Cut the onion into short strips, grate the carrots on a medium grater.
Pour oil into the container of the multicooker, preheat it by setting the frying mode. Add prepared vegetables, stir.
Fry 3–4 minutes until soft.

3

Add finely chopped cabbage.

4

Stir, heat everything together for no more than two minutes.

5

Pour vegetables with hot water.

6

Lower the lid. Select the "Soup" function on the display, set the time to 30 minutes.
After 12–15 minutes, open the lid, dip the beans in the broth, previously put in a colander and washed under running warm water.

7

Add the green peas immediately.

8

Stir, add a little salt, remembering that there is enough salt in canned vegetables and processed cheese.
Cook the soup for another 10 minutes.
Five minutes before the end of cooking, put the processed cheese from the jar, mix gently.

9

As soon as the soup boils, the multicooker can be turned off.

10

Pour soup into bowls, sprinkle with chopped herbs.
Enjoy your meal!

Cream cheese soup
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