Seafood cheese soup may seem like a complicated dish that requires a lot of expensive ingredients. But in fact, the cost of products for him may be low, and such a meal is usually prepared quickly.
What you need to know in advance?
You can add extra ingredients like carrots, celery, and red bell peppers to any seafood cheese soup recipe. A combination of shrimp and crab is considered classic, but you can use other seafood instead.
In addition, if you want to make your soup more thick, just add a little flour to it. If you do not consume gluten, you can replace it with corn starch. If you want to get more nutritional value, use more cheese than indicated in the recipe. But don't overdo it. Otherwise, your dish will turn into a strange stew and will not look like soup at all.
Some recipes require the use of fish stock. If you don’t have one, you can add water and more other liquid ingredients. In addition, if you use canned seafood in your own juice in the recipe, the liquid from them is quite capable of replacing the broth.
Corn and Seafood Option
The creamy texture and taste of the molten cheese make this dish very tender and warming. For this recipe for cheese seafood soup you will need:
- 500 grams of canned crab or fresh squid, preserved in its own juice, without liquid;
- 500 grams of fresh shrimp or 2 cans of canned without oil and sauce, without liquid;
- 500 ml cream;
- 4 cups whole milk;
- half a glass of flour (3/4 for a thicker consistency);
- 2 liters of fish stock or liquid from seafood with water;
- 1 kg of diced potatoes;
- 1 large yellow onion, finely chopped;
- corn kernels cut from 6 ears, or 2 cans of canned corn;
- 400 grams of diced tomatoes;
- half a glass of unsalted butter;
- 480 grams of cream cheese.
How to cook shrimp and cream cheese soup? First heat the butter in a large saucepan over low heat. Add the onion and fry until soft, 7-10 minutes. Add fish stock (or substitutes), cream, potatoes, corn, and tomatoes. Bring to a boil. Reduce heat, cover and simmer for 15–20 minutes until the potatoes are tender.
Combine flour and milk in a separate bowl. Add to soup. Bring to a boil again, stirring until everything is thickened. Reduce the heat. Add shrimp, crab meat or squid and cream cheese. Stir and cook for a few more minutes, until the seafood is cooked, and the cheese is melted and mixed with the broth.
French shrimp
This seafood cheese soup is made from squid and shrimp, but you can replace them with other seafood or add additional ones (such as lobsters, scallops or mussels). The soup is very easy to prepare and prepare, and it will be ready in 15 minutes. Serve with freshly baked or crisp bread. If it's a dinner or dinner party, add a salad. To cook it, you need the following.
- 3 l Art. unsalted butter;
- 2 l Art. green onions (chopped);
- 2 l Art. stem celery (coarsely chopped);
- 3 l Art. universal flour;
- 2 1/2 cups milk;
- 1/2 l. including ground black pepper;
- 1 liter Art. tomato paste;
- a glass of greasy thick cream;
- 240 grams of squid fillet;
- 240 grams of cooked shrimp (or other seafood);
- 2 l Art. sherry;
- 3 processed cheese.
Cooking a French dish with processed cheese
It is best to take a special cream cheese for this recipe, but the Friendship soup will also turn out delicious. To cook it, follow these steps:
Melt butter or a large saucepan over low heat. Put chopped chives and celery. Stir fry until tender. Mix flour with oil and vegetables, continue cooking until they are well mixed. Then fry for another two minutes.
Heat the milk in another pan over low heat. Pour the warmed milk into the vegetables slowly and continue to fry, stirring constantly. Add freshly ground black pepper, tomato paste and heavy cream.
If desired, wipe the soup in a blender or food processor at this point and then return it to the pan. Add the grated cream cheese, squid, shrimp and sherry. Bring to a boil again. Serve hot seafood cheese soup.
Useful Tips
Sherry is a wine that is enriched with unique natural aromas. Dry sherry is a good choice for this recipe for seafood cheese soup. After opening the bottle, the drink should be stored in the refrigerator.
If you want to mash hot soup, do not fill the blender with more than half. If it is full, it can lead to overheating of the device and its shutdown at any time. To avoid this, grind the soup in mashed potatoes in hot form in small portions and hold the lid of the blender with a towel, not with your bare hands.
Seafood Cream Soup
This is one of the best options for making a delicious thick seafood stew with real cream, cheese, shrimp, scallops and crab. This recipe does not require any potatoes or toppings. The soup is thick and rich. For him you will need:
- 240 grams of unsalted butter;
- 1/4 cup chopped onion;
- 2 l including chopped garlic;
- 1/4 cup chopped celery;
- 2/3 cup all-purpose flour;
- 4 1/2 cups milk (2%);
- 2 1/2 cups cream cheese;
- 2 glasses of seafood (any);
- 500 grams of large shrimp;
- 1/4 cup white wine;
- one and a half liters Art. parsley;
- 2 l including paprika
- 1 liter Art. Sahara.
Cooking Simple Cheese Soup
In a small saucepan, melt 210 grams of oil over medium heat. Fry onion, garlic and celery on it until soft and transparent. Add flour to vegetables and mix. Do not let this mixture burn.
Pour in the milk and seafood broth slowly and cook, stirring constantly. Continue stirring until the mixture thickens and warms up. Turn down the heat on the stove.
Fry the shrimp and other seafood you use in the remaining butter in a separate pan. Fry until opaque for about 4–5 minutes.
Put a mixture of shrimp and other seafood in the soup. Add white wine, paprika and sugar. Pour liquid cream cheese from a can. If you use processed Friendship cheese, grate it on a fine grater. When it dissolves, turn off the heat. Let the dish brew for 10 minutes before serving.