Cream soups are popular in restaurants: gourmets appreciate the creamy taste and delicate texture, and those who are forced to adhere to a diet enjoy the vegetables they contain. You can prepare them at home if you have a blender at hand. Zucchini is especially relevant in the fall, when the harvest ripens. You can diversify them with spices.

How to make zucchini soup

The creamy soup is both light and satisfying. It is better to put young zucchini, they are more tender. The vegetable is cut into pieces before cooking, boiled, and then pureed in a blender. You can make squash puree soup with any broth: chicken, meat, vegetable, mushroom or plain water.

Tips to help you make the perfect soup:

1. The more greens and seasonings there are in the soup, the tastier it will be. You can add paprika, anise, curry, saffron, celery, sage, marjoram, tarragon, parsley, coriander, rosemary, cilantro, nutmeg, mint, turmeric, basil, bay leaf, dill.
2. Serve the soup with crispy croutons, toast, and garlic dumplings.
3. You can use zucchini instead of zucchini in any recipe.
4. The more potatoes you put in, the denser the dish will be.
5. Instead of vegetable oil, you can use butter. This will improve the taste, but increase the calorie content.
6. For children, it is advisable to cook the soup in vegetable or chicken broth.

Recipes for making pureed zucchini soup

Squash puree soup can be prepared with just the addition of broth and spices, or it can be combined from many different products. Zucchini soup is ideal for lunch or a light dinner. It has very few calories.

With cream

From the first spoon, you will be amazed at how soft and velvety the texture of the dish will be. The sweetish taste of creamy zucchini soup is enhanced by nutmeg.

Ingredients:

• ground nutmeg – 1.5 tsp;
• broth – 3 l (you can use any);
• black pepper, salt;
• zucchini – 4 pcs.;
• cream – 300 ml;
• potatoes – 4 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.

Cooking method:

1. Wash and peel all vegetables before cooking. Cut into equal pieces.
2. Bring the broth to a boil. Throw vegetables in there. Cook over low heat for a quarter of an hour.
3. Pour the broth into another pan. Puree the boiled vegetables in a blender. Add cream to it, after boiling it. Add salt, pepper and nutmeg.
4. Stir and add more broth if necessary. Before serving, garnish with herbs.

In a slow cooker

In the bowl of the Redmond multicooker, cooking will not take much time, especially since the soup can remain warm for a long time thanks to the functions of the device.

Ingredients:

• garlic – 2 cloves;
• chicken broth – 1.2 l;
• vegetable oil – 3 tbsp. l.;
• zucchini – 3 pcs.;
• pepper, salt;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• greenery;
• onion – 1 pc.

Cooking method:

1. Cut peeled onions and carrots. Place them in a multicooker container and pour oil over them.
2. Set the “Frying” mode. Cook the vegetables until they turn golden.
3. Add chopped potatoes and broth to the bowl, set the “Soup” program for half an hour.
4. After 15 minutes, place the chopped zucchini, salt and pepper in a container. Let them prepare before turning off the device.
5. Place chopped herbs and garlic cloves in the dish. Puree using an immersion blender.

Dietary

For girls who want to lose weight, this dish is perfect: dietary zucchini soup contains few calories, but it is tasty and satisfying.

Ingredients:

• vegetable broth – 350 ml;
• paprika, salt, black pepper, savory - to taste;
• zucchini;
• dill, parsley - half a bunch;
• onion – 1 pc.;
• garlic – 1 clove;
• low fat milk – 100 ml;
• olive oil – 1 tbsp. l.

Cooking method:

1. Cut the zucchini into cubes and cook them in the broth until they become soft.
2. Fry onion and garlic in oil. Place them in the broth.
3. When the zucchini has softened, remove the dish from the heat and cool slightly.
4. Puree the soup with a blender, pour milk into it, and adjust seasonings to taste. Place on the stove, wait until it boils and cook for a couple more minutes.

With pumpkin

The puree soup made from pumpkin and zucchini turns out to be so beautiful in color that you only need to look at the photo with its image to whet your appetite. It tastes a little sweet, so even kids like it.

Ingredients:

• hard cheese – 75 g;
• pumpkin – 0.7 kg;
• cream – 300 ml;
• spices - to your taste;
• olive oil – 45-50 ml;
• zucchini – 3 pcs.;
• garlic – 3 cloves;
• carrots – 2 pcs.;
• water – 400-450 ml;
• onion – 1 pc.

Cooking method:

1. Wash and peel the zucchini, pumpkin, cut. Crush the garlic.
2. Finely chop the onion, carrot and grate the cheese.
3. Heat olive oil in a saucepan, fry onions and garlic. When they become soft, pour water, add pumpkin, zucchini, and carrots.
4. Cook for about 20 minutes.
5. Puree the prepared ingredients with a blender, season, pour in cream, add cheese. Let it boil again and then remove from heat.

With cauliflower

The taste of this dish is great and the calorie content is minimal. Cauliflower and zucchini puree soup is perfectly absorbed by the body and satiates you. Due to the fact that it contains broccoli, it produces a very bright, rich color.

Ingredients:

• vegetable oil – 1 tbsp. l.;
• zucchini – 2 medium;
• soft cheese (sandwich) – 80 g;
• onions – 2 pcs.;
• broccoli – 260 g;
• celery – 180 g;
• cauliflower – 340 g;
• chicken broth – 500 ml;
• fat milk – 150 ml.

Cooking method:

1. Chop the onion. Fry in oil until soft.
2. Cut the celery into small pieces. Place in a frying pan with the onion, fry for 3 minutes.
3. Cut the zucchini and also place it with the rest of the vegetables. Simmer for 2 minutes.
4. Place the ingredients in a saucepan and pour in the broth. Cook until the vegetables are half-raw.
5. Add cauliflower, broccoli. Cook until all products are completely soft.
6. Make pureed zucchini soup in a blender. Add cheese, cut into pieces, with milk. Put it on fire. Turn off as soon as it starts to boil. Leave covered for a while until the cheese melts, then serve.

With melted cheese

The secret to the success of this dish is that it contains shrimp. Pureed zucchini soup with cheese takes on new shades of taste with the addition of seafood. It is very fragrant and, thanks to its pleasant color, looks beautiful in the photo.

Ingredients:

• processed cheese – 200 g;
• zucchini – 2 pcs.;
• spices, salt;
• broccoli – 200 g;
• shrimp – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• green beans – 150 g.

Cooking method:

1. Peel and cut the zucchini, onions, and carrots into large pieces. Place in a saucepan along with broccoli and beans. Add enough water to cover the vegetables. Cook until soft. When the liquid boils, add salt and seasonings.
2. In another bowl, cook the shrimp. Salt the water and, if you want, add a little lemon juice to it.
3. Pour the broth from the vegetables into a saucepan. Add the cheese cut into pieces and puree with a blender. If the mass is very thick, dilute it with broth.
4. Clean the shrimp. Decorate the soup with them, poured into portioned plates. Serve hot.

With Chiken

You can safely prepare zucchini soup with chicken for lunch for yourself or your child. It is very tasty and rich, with a wonderful aroma.

Ingredients:

• butter – 30 g;
• chicken fillet – 450 g;
• spices, salt;
• onion – 2 small heads;
• chicken broth – 0.75 l;
• zucchini – 3 pcs.;
• milk – 120 ml;
• carrots – 1 pc.;
• flour – 45 g.

Cooking method:

1. Boil the chicken in salted water. When it cools down, disassemble it into fibers.
2. Peel carrots, onions, zucchini. Cut into approximately equal pieces, not too small.
3. Place a piece of butter in a saucepan and place on fire. Wait for it to melt and add the onion. When it turns golden, add the chicken to the pan. Let it all fry for a few minutes.
4. Pour the broth into the pan, throw in the zucchini and carrots. Cook for about a quarter of an hour.
5. Heat the milk, dissolve the flour in it, add salt and seasonings.
6. Puree the soup preparation, carefully pouring white sauce into it.
7. Place the dish on the fire again, bring to a boil, and serve.

With potato

The structure of the dish is denser. The consistency of the zucchini and potato soup resembles porridge. The tomato paste included in the composition gives a beautiful and delicate orange-pink hue.

Ingredients:

• greenery;
• zucchini – 4 large;
• vegetable oil;
• potatoes - 4 medium;
• salt pepper;
• onion – 2 small heads;
• tomato paste – 2 tbsp. l.;
• carrots – 2 small;
• cream (15%) – 200 ml;
• garlic – 3 cloves.

Cooking method:

1. Wash and cut the zucchini.
2. Heat a little vegetable oil in a saucepan and start frying the pieces. Make the fire strong. The zucchini should not become transparent, as when stewing, but rosy.
3. Peel and chop the potatoes, onions, and carrots.
4. Remove the zucchini from the saucepan and add other vegetables. Fry for 5 minutes, salt, season, add garlic. Cook for a few more minutes.
5. Put the zucchini back into the saucepan, mix all the ingredients, add tomato paste.
6. Add enough water to cover the vegetables. Boil the soup until they become soft. Then puree it with a blender.
7. Place the dish on the stove again, wait until it boils, pour cream into it. Boil for a couple more minutes and serve with fresh herbs.

With celery

Even if you are fasting, you can prepare this soup at any time of the year. Creamy zucchini soup is made from low-calorie products that promote weight loss, so it is also suitable for those who follow a strict diet.

Ingredients:

• potatoes – 3 pcs.;
• salt;
• celery – 3 stalks;
• dried basil – 1.5 tsp;
• zucchini;
• olive oil – 3 tbsp. l.;
• onion – 1 pc.;
• garlic – 1 clove.

Cooking method:

1. Finely chop the celery, garlic, onion, zucchini, and potatoes.
2. Heat olive oil in a saucepan. Fry the onion in it until transparent. Throw in celery and garlic. Simmer over low heat for several minutes, stirring occasionally.
3. Place potato and zucchini pieces in a saucepan. Cook for another two minutes.
4. Fill the mixture with water, add salt and spices, cook for about half an hour.
5. Puree the dish with a blender. Pour into serving bowls and serve, garnished with basil.

With champignons

The soup-puree of zucchini with mushrooms is very pleasant both in taste and consistency, it is creamy and velvety. Even the most demanding gourmet will like this dish. It’s very easy to prepare it at home, you just need to prepare all the ingredients and then puree them using an immersion blender.

Ingredients:

• dill – 2 bunches;
• zucchini – 3 pcs.;
• pepper, salt, thyme;
• champignons – 450 g;
• milk – 1.5 l;
• onions – 3 pcs.;
• butter – 120 g.

Cooking method:

1. Chop the onion. Cut the mushrooms into large pieces. Melt 60 g of butter in a saucepan and fry the onion in it. When it turns golden, add the mushrooms. Fry until fully cooked.
2. Cut the zucchini into large pieces. Place them and the mushrooms and onions in the pan. Pour milk, add spices.
3. Cook over low heat for half an hour from the moment it boils.
4. Puree with dill and the rest of the butter in a blender. Serve garnished with fresh herbs.

Video

Not so long ago, pureed zucchini soup and other similar dishes were considered “far away” for our stomachs. They were one of the elements of haute cuisine and were served exclusively in restaurants. But over time, housewives mastered its preparation, and squash puree soup became part of the diet of ordinary Russians. As it turned out, this soup is quite simple to make and at the same time it is incredibly tasty and healthy.

Thick squash soup

Cream of squash soup and cream of squash soup originally originated in France. Every cook in this country is convinced that soup is the main dish in the diet and its role is as important for health as a strong foundation for any building. How are they useful?

Thick zucchini soups are extremely useful for those who have diseases of the gastrointestinal tract, who want to reduce their weight and at the same time saturate their diet with the right food. And this is due to the fact that zucchini itself is quite easily absorbed by our body, and soup is considered one of the best dishes, which it is advisable to eat more often. Thus, it turns out that thick zucchini soup is a rather valuable dish that you should definitely learn how to cook and eat at least three times a week.
In addition, this dish has a delicate texture and pleasant taste, and due to the fact that all products are beaten until smooth, you can add a lot of additional “benefits” to it. As a result, even ardent opponents of onions, carrots, celery, etc. will eat the most delicate soup with appetite, not realizing that these same products are present in it.

Zucchini puree soup can be prepared with the addition of absolutely any vegetables. Both the main product and additional ingredients must be thoroughly washed and cut. In this case, the components do not necessarily need to be crushed; on the contrary, they are usually cut into large pieces. Next, the products are poured with water or broth and boiled until cooked. Finally, the contents of the pan are allowed to cool slightly and crushed using a blender.

On a note! To make zucchini soup, you can use any broth: vegetable, fish, mushroom or meat!

If necessary, dilute the finished squash puree soup with a small amount of broth to the optimal consistency. In this case, you can adjust the density yourself, according to your own preferences. Pour the finished dish into plates and, if desired, add fresh herbs, crackers or grated cheese.

Creamy zucchini soup

Creamy zucchini soup is a variation of creamy soup. Its distinctive feature is the base, which is not broth, but milk or cream. This dish will have a softer consistency, reminiscent of the most delicate butter cream, thanks to which children eat it with great pleasure.

Here you can also improvise with ingredients and use absolutely any combination. This dish significantly simplifies kitchen duties and allows you to feed the whole family quickly, satisfyingly, tasty and with health benefits.

On a note! In general, both puree soup and cream soup can be prepared from several types of vegetables, meat and mushrooms. Sometimes legumes and cereals are added to squash soup, for example, beans, rice, peas, pearl barley, etc.

The main characteristic feature of these dishes is their consistency. To obtain the desired texture, you can use an immersion blender or food processor. Some people finish by passing the puree through a fine mesh sieve. This process is quite labor-intensive, especially if the dish was prepared for a large family. To make it easier to puree the soup, special attachments that are equipped with some models of food processors will help. They have blades with plastic or metal sieves, and thanks to this attachment you can get an absolutely homogeneous, tender, lump-free zucchini soup in a matter of seconds.

So, let's start cooking!

Classic squash soup

This is the easiest recipe for pureed zucchini soup. For it you will need the following products:

• medium zucchini;
• 100 g processed cheese;
• a couple of garlic cloves;
• 30 g breadcrumbs;
• 20 g fresh herbs;
• 500-600 ml broth;
• 4 g salt.

We remove the main ingredient from the peel and seeds. Cut as desired.

On a note! If the zucchini is young, then you don’t have to remove the seeds!

Place a saucepan on the fire, pour in 700 ml of broth, add the chopped zucchini and bring to a boil. After a couple of minutes, add thinly sliced ​​garlic, grated cheese and wheat crackers into the broth. Cook the soup until the cheese is completely dissolved, then add salt to taste and puree until smooth. Using the broth, we adjust the thickness of the soup, pour it into plates and garnish with chopped herbs.

Zucchini cream soup

We will prepare creamy zucchini soup from the following ingredients:

• a couple of young zucchini;
• bulb;
• carrot root;
• a couple of cloves of garlic;
• 50-60 ml cream;
• 10 g sugar:
• bay leaf;
• a pinch of black pepper;
• 4 g salt.

Remove the skin from the zucchini and remove the seeds if necessary. We cut them into large pieces. Peel the carrots and also chop them. Peel the onion head and leave it whole. Remove the husks from the garlic cloves.

Boil carrots and onions in water until tender. Once the broth is ready, discard the vegetables. Place the prepared zucchini in a saucepan with vegetable broth, add bay leaf and sugar. Bring to a boil, reduce the gas supply to a minimum, after a couple of minutes remove the bay leaf and cook the contents of the saucepan for a quarter of an hour under the lid. Remove from heat, using a slotted spoon, remove the prepared zucchini and garlic from the broth and grind them into a puree.

Return the zucchini puree to the stove, add salt, pepper, a small piece of butter and cream. Stir gently and turn on low heat. After the mixture boils, dilute it to the required consistency with the remaining vegetable broth. Cook the soup over low heat with constant stirring for five minutes, then remove from the stove and leave covered for ten minutes. Pour the finished cream soup into bowls and sprinkle with green onions or dried herbs.

On a note! If the zucchini cream soup is intended for children, then you should not add black pepper and bay leaf to it. In this case, the fewer additives, the better. For yourself, you can use absolutely any seasonings and aromatic herbs!

With potatoes

Zucchini and potato soup is another light and healthy dish that is sure to please both adults and kids. To prepare it you need to prepare:

• 4 small zucchini;
• a couple of large potato tubers;
• onion head;
• 800-900 ml broth;
• 180 ml cream;
• a couple of cloves of garlic;
• a pinch of pepper;
• 5-6 g salt.

Remove the husk from the onion and chop it. Peel the garlic cloves and chop them as finely as possible. Pour a small amount of vegetable oil into a saucepan, heat it thoroughly, then fry the chopped onion and garlic.

Peel the zucchini and potatoes, cut them randomly and place them in a saucepan with fried vegetables. Simmer everything covered over low heat for 5-6 minutes. Add broth, let it boil and cook until all ingredients soften.

Warm the cream in a separate container. Drain the broth and puree the vegetables. Return the vegetable mass to the saucepan, add hot cream and stir. If you find the soup too thick, you can thin it a little with the remaining broth. Remove the dish from the heat and pour into serving bowls. We fry pieces of wheat bread in a frying pan and decorate our delicate soup with crispy croutons.

With cauliflower

The recipe for zucchini and cauliflower soup includes the following ingredients:

• 450 g zucchini;
• 400 g cauliflower;
• medium potato tuber;
• bulb;
• 30 ml olive oil;
• 55 g hard cheese;
• 180 ml cream;
• 4-5 g salt.

Since cauliflower will take a little longer to cook than other ingredients, it is advisable to start with it. We disassemble the head of cabbage into small inflorescences, wash them thoroughly and place them in a saucepan with water. Cook for about a quarter of an hour.

While the cabbage is ready, peel the zucchini, potato tuber and onion. Cut as desired. Add the remaining vegetables to the finished cabbage and continue cooking until the potatoes are ready.

Remove the saucepan from the stove, let the vegetables cool slightly, add a couple of tablespoons of olive oil and puree. Pour in the cream, stir, put on low heat and warm thoroughly. Pour the finished soup into bowls, sprinkle with grated cheese and garnish with fresh herbs.

Vegetable puree soup with zucchini

Vegetable soup with zucchini is good because you can add almost all the vegetables that you currently have at your disposal. But at the same time, it is better to give preference to seasonal products - this way the puree soup will turn out to be the most delicious and healthy. To prepare it you will need:

• 280-300 g zucchini;
• a couple of potato tubers;
• a couple of fleshy tomatoes;
• carrot root;
• medium onion head;
• 1 tables. spoon of vegetable oil;
• 5-6 peppercorns;
• 3 cloves of garlic;
• bay leaf;
• several sprigs of dill;
• 4-5 g salt.

Peel the potatoes, chop them, put them in a saucepan, add water and cook for a quarter of an hour. Peel the carrot root and cut into thin slices. Remove the husk from the onion and chop it into half rings. Peel the zucchini and cut into medium cubes.

Heat the vegetable oil in a frying pan and fry the chopped onion and carrot slices. After about five minutes, add the zucchini cubes. Cook everything for 10 minutes. Blanch the tomatoes in boiling water, then remove the skin and chop the pulp as desired. Place the tomatoes in the pan with the vegetables. Simmer over low heat for another five minutes.

Transfer the ingredients from the frying pan to the saucepan, bring everything to a boil and cook over low heat for about five minutes. Season with salt and pepper and drop the bay leaf. We remove the husks from the garlic, pass the cloves through a press and also add them to the soup. Stir, let the soup boil and immediately remove from the stove. Remove the bay leaf. Mix everything in a blender, heat it up again over low heat and leave for about ten minutes with the lid closed.

With shrimps

To prepare squash puree soup with shrimp you will need the following products:

• a couple of small zucchini;
• 10 large shrimp;
• a couple of cloves of garlic;
• 4 pods of asparagus;
• 50 g cheese;
• a pinch of dried basil;
• 4-5 g salt.

Let's start with shrimp. Boil them until tender in water or a double boiler. We clean the asparagus and blanch it in boiling water until tender, after which we immediately transfer it to ice water so that it does not lose its color.

Pour water into a saucepan and add chopped zucchini. Add peeled chopped garlic. Cook everything for a quarter of an hour. We take the finished zucchini out of the water and puree it. Season the puree with the required amount of salt and pepper, and if necessary, dilute it a little with broth.

Pour the finished soup into bowls and place shrimp and asparagus on top. Crumble the cheese and place it on plates.

With Chiken

Zucchini soup with chicken is a quite tasty and satisfying dish. We will prepare it from the following products:

• 600 g zucchini;
• 200 g potatoes;
• 180 g chicken meat;
• 200 g processed cheese;
• 140 g onions;
• 4-5 g salt;
• a pinch of ground pepper.

Cut the chicken into small pieces and boil in salted water. This will take about a quarter of an hour. In the meantime, we are working on the remaining ingredients of the dish. Wash the zucchini and cut into cubes. Peel the potatoes and chop into small pieces. Peel the onion and finely chop it.

Remove the chicken from the broth and place the chopped potatoes in it. Boil for about 20 minutes, add onions and zucchini. We cook everything for about fifteen minutes. After the zucchini is completely cooked, pour the broth into a separate container and puree the vegetables. Dilute the soup to the required consistency and return to the stove. Add pieces of processed cheese, mix and cook over low heat until they are completely dissolved.

With mushrooms

For this soup you will need:

• a couple of medium zucchini;
• 10 champignons;
• large potato tuber;
• onion head;
• a couple of cloves of garlic;
• 55 g processed cheese;
• a couple of sprigs of thyme;
• a small bunch of parsley;
• 120-130 ml cream;
• 1 tables. spoon of olive oil;
• 1 tables. spoon of butter;
• 4-5 g salt.

Peel the vegetables and cut them into large cubes. We thoroughly wash the mushrooms, clean them if necessary and chop them into thin slices. Peel the garlic cloves, remove the core and finely chop with a knife. Wash the parsley and chop it finely. Remove the leaves from the thyme sprigs.

Zucchini is a favorite of many and is one of the most affordable vegetables. Due to their low calorie content and significant dietary fiber content, they are in demand among those who adhere to the principles of a healthy diet and strive to lose weight. Cooks appreciate the delicate texture of zucchini and their ability to change their taste depending on what foods and seasonings are included in the dish besides them. Zucchini puree soup with cream always turns out refined and soft; children and adults eat it with equal pleasure. The composition of the dish is simple, the cooking process is short, so you can make this dish as often as you want.

Cooking features

Even an inexperienced housewife can easily cope with preparing creamy zucchini soup. By spending a minimum of time and effort, you can get an exquisite dish worthy of a place on a restaurant menu. To get the expected result, it is enough to know a few subtleties.

• Young zucchini soup will have a smoother consistency. They do not need to be cleaned - just wash them thoroughly. Mature zucchini must be peeled and the seeds removed.
• You can get a dietary puree of zucchini soup with cream if you cook it without potatoes, avoid frying vegetables, use cream that is not too fatty and in moderation, only to give the dish a creamy note. However, potatoes allow you to make the consistency of the soup thicker and increase the satiety of the dish. Roasted vegetables produce a dish with a richer flavor, and heavy cream allows you to make it even more expressive. These points should be taken into account when choosing a recipe or when making your own adjustments to it.
• You can get creamy soup without using kitchen appliances. To do this, boil the vegetables until soft and grind through a sieve. However, using a blender makes the task much easier.
• When working with an immersion blender, you must remember that when immersing in and removing from the soup, the knives should not rotate, otherwise hot splashes will begin to fly in all directions.

Zucchini soup with cream is usually complemented with wheat croutons, served separately. If you decide to omit this ingredient, it doesn't hurt to sprinkle the soup with fresh herbs or grated cheese. These products will not make the dish less healthy, but will give it a more appetizing appearance.

A simple recipe for creamy zucchini soup

• young zucchini – 0.5 kg;
• cream – 100 ml;
• onions – 100 g;
• garlic – 2–3 cloves;
• butter – 30 g;
• water or broth – 0.2–0.3 l;
• salt, spices - to taste.

Cooking method:

• Wash the vegetables thoroughly. Dry with a napkin. Cut the zucchini into cubes about 1 cm in size, removing the ends first.
• Remove the skin from the onion. Cut the vegetable into small pieces.
• Cut the garlic cloves into thin slices.
• Melt the butter in a deep frying pan, add onion and garlic. Fry them for 5 minutes over low heat.
• Add zucchini and fry for 5 minutes.
• Add 100 ml of broth and simmer until soft.
• Using a blender, puree the vegetables.
• Add cream, beat.
• Using boiled water or broth, bring the soup to the optimal consistency from your point of view. Salt and add spices.
• Place the soup in a saucepan and bring to a boil over low heat. The soup must be stirred at this time so that it does not burn.

After pouring the soup into bowls, sprinkle it with finely chopped herbs. If you like a spicy taste, you can add a little pressed garlic. Serve wheat croutons separately.

Zucchini soup with cream and roasted garlic

• garlic – 1 head;
• zucchini – 0.6 kg;
• potatoes – 0.5 kg;
• cream – 0.2 l;
• onions – 100 g;
• butter – 20 g;
• olive oil – 20 g;
• water or broth - as needed;
• salt, seasonings - to taste.

Cooking method:

• Divide the garlic into cloves, but do not peel them. Place in a refractory form and place in an oven preheated to 180 degrees for half an hour.
• Remove the baked garlic and cool. Cut off the ends of the cloves and squeeze the baked garlic onto a plate.
• Wash the zucchini. Cut into thin slices. If the zucchini is large, you can cut them into quarters of rings, after peeling and removing seeds.
• Peel the onion and cut into thin ring halves.
• Peel the potatoes, cut into small pieces of arbitrary shape.
• Melt the butter at the bottom of the pan and mix it with the vegetable oil. Place onion in it and brown slightly.
• Add the zucchini and fry for 5 minutes.
• Add potatoes to the zucchini, add water or broth so that the vegetables are completely covered with liquid.
• Simmer over low heat until the vegetables are soft.
• Grind the contents of the pan using an immersion blender.
• Add baked garlic, cream, seasonings. Add some salt. Beat again with a blender. Return the pan to the stove.
• Heat the soup over low heat, stirring until it begins to boil. Turn off the burner.

Roasted garlic gives this creamy zucchini soup a unique flavor.

Zucchini soup with cream and carrots

• zucchini – 0.4 kg;
• potatoes – 0.4 kg;
• carrots – 0.2 kg;
• onion – 100 g;
• turmeric – a pinch;
• garlic – 2 cloves;
• salt, ground black pepper, herbs - to taste;
• water or broth - 1.2 l;
• cream – 0.2 l;
• vegetable oil - as much as needed.

Cooking method:

• Peel the carrots and grate coarsely.
• Remove the skins and chop the onion into small pieces.
• Sauté onions and carrots in vegetable oil until soft.
• Peel the potatoes, cut into small cubes.
• Peel the zucchini, cut it lengthwise, and remove the pulp and seeds. Cut the vegetable into the same pieces as the potatoes.
• Cover the zucchini and potatoes with water or broth and boil until soft.
• Add the sautéed vegetables and puree in a blender.
• Add salt, turmeric, black pepper and cream, whisk and bring to a boil.
• Mix the garlic passed through a press with finely chopped herbs with a knife, sprinkle on the soup before serving.

Thanks to the addition of turmeric and carrots, the zucchini soup prepared according to this recipe has an appetizing yellow-orange color. Garlic gives the dish a spicy note.

Zucchini puree soup with cream can be very different, much depends on what ingredients, in addition to the main ones, are included in its composition. The dish looks appetizing, has a pleasant taste, and is easy to prepare using readily available ingredients. Any housewife should have his recipes in her cookbook.

Creamy zucchini soup is a wonderful, easy to prepare and very tasty soup. It is prepared from ordinary ingredients, but it turns out so tender that many will definitely like it. Prepare this puree soup and please your family with its exquisite taste.

To prepare creamy zucchini soup you will need:

young zucchini - 3 pcs.;

I have 15% cream - 100 ml;

salt, ground black pepper - to taste;

butter - 30 g;

chicken broth - 200-250 ml;

onion - 1 pc.;

garlic - 2-3 cloves.

Peel the onion and garlic, cut into cubes and fry for 5 minutes in butter, stirring constantly.

Wash medium-sized young zucchini under cold running water. You don't have to peel the stems off young zucchini). Cut the zucchini into small cubes and add to the onion and garlic, cook for 15 minutes, stirring, add salt and pepper to taste. There is no need to cover the pan with a lid. After time, the zucchini will become quite soft.

Place the cooked roasted vegetables in a bowl or blender and blend until smooth.

Pour the zucchini soup with cream into serving bowls and serve immediately, garnished with herbs or croutons.

Bon appetit!

Step-by-step recipes for a refreshing and delicious creamy zucchini soup with pumpkin, cauliflower, chicken

2017-10-17 Natalia Danchishak

Grade
recipe

2868

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

1 gr.

Carbohydrates

4 gr.

24 kcal.

Option 1: Zucchini soup with cream - classic recipe

Zucchini puree soup with cream has a delicate and velvety texture. It will not add heaviness to the stomach, and at the same time it will satiate perfectly. This soup can be introduced into the diet of children from the age of two.

Ingredients

• carrots - two pcs.;
• vegetable broth - three liters;
• 7 g ground nutmeg;
• ground black pepper - 3 g;
• two onions;
• potatoes - four pcs.;
• sea ​​salt;
• cream - 300 ml;
• young zucchini - four pieces.

Step-by-step recipe for creamy zucchini soup

Peel the washed zucchini. If seeds have formed, remove them. Cut the zucchini pulp into medium pieces. Peel the carrots, onions and potatoes, wash them well and cut into medium-sized pieces.

Place the pan with the broth on moderate heat and boil. We put vegetables in it. Turn the heat down to low and cook until done.

Pour the broth into another bowl. Blend the boiled vegetables in a blender until pureed. Pour the cream into a saucepan and heat until it boils. Pour them into the vegetable puree. Pepper, salt and season with ground nutmeg.

Bring the soup to the desired consistency by adding broth little by little, stirring constantly. Before serving, add finely chopped herbs to the soup.

You can replace zucchini with zucchini. If you want the soup to be hearty, use butter instead of vegetable oil and replace the vegetable broth with meat broth.

Option 2: Zucchini soup with cream - a quick recipe in a slow cooker

Puree soup prepared in this device turns out especially tasty. All processes are done directly in the multicooker container quickly, so cooking does not take much time. Thanks to the “warm” function, the creamy zucchini soup remains warm for a long time.

Ingredients:

• cream - 200 ml;
• chicken broth - 1200 ml;
• fresh herbs;
• garlic - two cloves;
• onion - large head;
• 30 ml refined oil;
• carrots - two root vegetables;
• zucchini - three pieces;
• potatoes - four tubers;
• pepper mixture.

How to quickly make creamy zucchini soup

Cut the peeled and washed onions and carrots into medium pieces. Place the vegetables in the pan of the device and pour in vegetable oil.

Start the “frying” mode. Cook, stirring occasionally, until golden brown.

Peel the potatoes. Wash under running cold water and cut into medium-sized slices. Place the potatoes with the rest of the vegetables. Pour in chicken broth and set the appliance to “soup” mode. Cook for half an hour with the lid tightly closed.

Wash the zucchini, dry with a towel, cut off the peel and chop them into small pieces. After 15 minutes, add the vegetable to the broth. Pepper and salt. Cook vegetables until the end of the program.

Drain off some broth. Grind the contents of the multicooker container using an immersion blender. Add hot cream to the resulting mixture and stir. Add chopped herbs and finely chopped garlic cloves.

If you don't have a blender, you can puree the soup using a potato masher. The more herbs and spices you add to the soup, the richer its taste will be. Cream can be of any fat content. Cut the vegetables into pieces of the same size so that they cook evenly.

Option 3: Zucchini soup with cream and pumpkin

Thanks to pumpkin, the puree soup turns out very flavorful. The dish has a sweetish taste, so even children will like it.

Ingredients

• large onion;
• hard cheese - 75 g;
• 450 ml of drinking water;
• 700 g pumpkin;
• carrots - two pcs.;
• 300 ml cream;
• three cloves of garlic;
• spices;
• zucchini - three pieces;
• 50 ml olive oil.

Step by step recipe

Wash the zucchini, dry it with a towel, trim the vegetable on both sides, cut off the peel. Cut the pulp into small pieces. Peel the pumpkin and remove the fibers and seeds with a spoon. Cut the pumpkin into the same pieces as the zucchini. Peel the garlic cloves and squeeze them through a press into a separate plate.

Rinse the peeled onion and cut into quarter rings. Cut the peeled carrots into small slices. Three large cheeses.

Place a saucepan with a thick bottom on the fire. Pour olive oil into it. Place garlic and onion in hot oil. Fry until transparent. Pour in filtered water. Place carrots, zucchini and pumpkin into the pan. Stir and cook for 20 minutes.

Blend the soup with an immersion blender until pureed, season with spices and pour in hot cream. Add cheese shavings. Mix. Bring to a boil again over low heat. Remove from heat and leave for ten minutes.

Serve the soup with croutons or croutons. Cheese can be hard, soft, creamy or processed. Use nutmeg pumpkin for cooking; it has a pleasant aroma and sweetish taste.

Option 4: Zucchini soup with cream and cauliflower

The calorie content of this dish is minimal, and the taste is simply great. In addition, thanks to the addition of cauliflower, celery and broccoli, the soup is also healthy. The dish has a creamy texture that makes them want to enjoy it again and again. Soup can be used as complementary food in baby food.

Ingredients

• 10 ml vegetable oil;
• 150 ml heavy cream;
• two medium zucchini;
• half a liter of broth;
• 80 g soft cheese;
• 340 g cauliflower;
• two onions;
• 180 g celery;
• 260 g broccoli.

How to cook

Rinse the peeled onion and chop finely. Place a cast iron frying pan on the fire, pour in the oil and add the onion. Fry, stirring occasionally, until soft.

Chop the celery into not too small pieces. Add the onions to the pan and continue to fry the vegetables for about three minutes. Remember to stir constantly so they don't burn.

Wash the zucchini and dry with a towel. If the peel is tough, cut it off. You don't have to peel young zucchini. Cut the vegetable into small pieces and add to the rest of the vegetables. Simmer for a couple more minutes.

Place the fried vegetables in a saucepan, add broth and place on the stove. Cook over moderate heat until half cooked.

Separate the cauliflower and broccoli into small florets. Rinse and add to the rest of the vegetables. Continue cooking until all vegetables are soft.

Grind the vegetables and broth until pureed using an immersion blender. Cut the cheese into pieces. Add it to the soup, pour in the cream, stir and return to low heat. Stir occasionally. As soon as the contents begin to boil, remove from heat, cover with a lid and let stand for another ten minutes.

When serving, add finely chopped herbs and a pinch of grated cheese. Stir the puree soup constantly, otherwise it may burn quickly. For a child, cook soup in vegetable broth.

Option 5: Zucchini soup with cream and chicken

This is a nutritious version of creamy squash soup. The dish contains not only vegetables, but also tender chicken fillet. The result is a soup with a rich taste and unique aroma.

Ingredients

• a piece of butter;
• large carrots;
• spices;
• 120 ml cream;
• sea ​​salt;
• flour - 45 g;
• 450 g chicken fillet;
• three medium zucchini;
• chicken broth - 750 ml.

Step by step recipe

Boil the chicken until cooked. Remove from the stove, cool and separate into fibers by hand.

Wash the peeled vegetables and chop them not too finely. Melt butter in a saucepan. Place the onion in the fat and fry, stirring, until lightly browned. Add the chicken to it and cook for a few more minutes.

Place carrots and zucchini in a saucepan with chicken broth. Cook for another 15 minutes. Heat the cream. We gradually pour them into the flour, season with spices and salt. Mix.

Puree the soup with an immersion blender, gradually adding white sauce. Return to low heat, bring to a boil and serve.

Cool the chicken in the broth so it stays juicy. The taste of the soup will be even brighter and richer if you season it with nutmeg.