Cheese soup is a type of soup prepared usingcheese as a primary ingredient, along with milk,broth and/orstock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of somecuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines.Mass-produced cheese soups may be prepared with the addition offood additives to preserve them and enhance flavor. A list of cheese soups is included in this article.
Cheese is a main ingredient in cheese soup, and is typically used in the dish in grated form or in chunks or pieces.[10][11][12] Cheeses used include hard cheeses likeCheddar,Gruyère andParmesan cheese[13][14][15] and soft ones such asfarmer cheese,Gouda cheese,muenster cheese,queso blanco andqueso Chihuahua.[16][17][18][19][20] The cheese adds both flavor and nutritional value to the soup.[12]Processed cheese (includingVelveeta[21]), such as pasteurized process cheese and pasteurized process cheese food is sometimes used instead of natural cheese.[22] Some cheese soups have a rich flavor and may be high in fat due to the use of high-fat ingredients such as butter and heavy cream,[23] in addition to the fat in the cheese. Fat content of the soup can be reduced by the use of ingredients such as low- or non-fat cheese, fat-free milk and fat-free stock.[24][25]
Milk and/orbroth such as chicken broth orstock are used[11][26][27] to form the liquid basis for cheese soup. Additional ingredients can includehalf and half, beer, bread crumbs, butter, eggs, onion, onion juice, garlic, vegetables such as broccoli, cauliflower, carrot and celery, spices and seasonings.[10][11][14][27][28] Ingredients that can enhance the flavor of cheese soup include chopped bacon, beer and chopped broccoli,[26] among various others.Croutons are sometimes used as topping.[29]
Cheese soup is sometimes cooked in abain-marie (double boiler)[12][27][30] to prevent it from burning or scorching,[11] which can occur when it is cooked over the direct heat on a stove burner. Cheese soups can also be reheated using a double boiler.[11]
Mass-produced cheese soups may haveadditives to enhance their flavor and to preserve them. For example, modified-butterfat products are used in some mass-produced cheese soups as a flavor enhancer.[31] Gels formed frompectin are used in some mass-produced cheese soups as a fat replacement.[32]
This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.
Cheddar soup[1] –mass-produced, condensed versions of this soup are manufactured by some companies.[42] It can also be prepared fresh, from scratch.[26] Cookedbroccoli is a frequent addition to this soup.
Churu – Tibetan cheese soup prepared with Tibetanmold-ripenedchuru cheese.[6][45][46] Both the cheese and the soup are referred to using the namechuru.[45]Churu soup may also include lamb as an ingredient.[7]Blue cheese is sometimes used instead ofchuru cheese.[45]
Mote de queso – Colombian cheese soupchowder prepared with yam and cheese as primary ingredients.[53][54] Farmer's cheese is sometimes used as the cheese ingredient.[53] It is a traditional dish in theCórdoba Department of Colombia.[8] Some Cordovans refer to the soup as a delicacy and as a traditional soup passed on from their ancestors, and many Cordovans consider the dish to be historically significant.[8]
^"Food Engineering".Volume 41. Chilton Company. 1969. Retrieved30 June 2016.Kraft Pasteurized Process American Cheese, or Kraft Super Blend Pasteurized Process Cheese Food have taken their permanent place among creamy cheese dishes — cheese soups, cheese spreads, and cheese dips. Whatever the cheese ...
Kähkönen, Päivi; et al. (January 1, 1995). "Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup".Food Quality and Preference.6 (2):127–133.doi:10.1016/0950-3293(95)98555-W.ISSN0950-3293.
Magness, Perre Coleman (February 4, 2016)."Tomato blue cheese soup".The Christian Science Monitor. RetrievedJuly 1, 2016.
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