Among the many different first courses, puree soups occupy a very special place. Thanks to their easier digestibility, velvety structure and attractive appearance, they are perfect for both children and dietary nutrition, and for everyday use. Moreover, vegetable puree soups can make you radically change your opinion about previously unloved vegetables, especially if you enrich them rich taste delicate creamy notes.

Features of preparing puree soups

It is unlikely that even an inexperienced cook will have serious problems with preparing vegetable puree soup - the technology for making them is so simple. However, there is small set tricks to make it even more delicious:

Simple recipes

There is an incredible amount of delicious and, just as important, healthy puree soups from vegetables. Recipes for their preparation can be found almost everywhere., which simplifies the task of choosing the right one for your needs and including the ingredients available in the kitchen.

Classic vegetable

Simple and very tasty vegetable cream soup, the recipe of which will not cause difficulties even for the most novice cooks. In addition, it is perfect for lunch for the whole family, from children to adults. To prepare it, you will need the following ingredients:

All vegetables must be peeled and cut into small random pieces. Pour a couple of spoons into a frying pan or saucepan vegetable oil and sauté the onion on it until golden brown. After that, add carrots to it, fry for two minutes and add the remaining vegetables.

After that vegetable mixture pour broth or water, salt, add Bay leaf and cook until the vegetables are soft. After this, the liquid is poured into a separate container, the laurel is removed and the vegetables are pureed using a sieve or blender. You can dilute it to the desired consistency using the same broth, then, if necessary, add salt and add suitable spices.

Vegetable cream soup should be served hot. You can supplement it various additives in the form of fresh herbs, sour cream or crackers.

With vegetables and cheese

This one is very nutritious and hearty soup few people can remain indifferent, especially considering the simplicity of its preparation. It will require:

All vegetables must be peeled and cut, and if necessary, remove the seeds from the zucchini. Cool the cheese until hard or freeze it completely, then grate it.

Fry the onion in a small amount of oil. As soon as it acquires a light golden hue, add the rest of the vegetables and fill it with water. Cook the vegetable mixture until it becomes soft.

The cooked vegetables are rubbed through a sieve or chopped with a blender without draining the broth. Add grated cheese, salt and spices, then heat over low heat until the cheese is completely dissolved. After this, if desired, the soup can be passed through the blender again and served. You can supplement it with fresh herbs, for example, dill.

Pumpkin with cream

Of the many puree soups, vegetable soups with cream differ in a very special way. delicate taste. And pumpkin cream is the perfect illustration of this statement. To cook this sunny bright dish, you will need:

Vegetables must be peeled, peeled and seeds removed from the pumpkin, and cut into arbitrary pieces. Saute onion and garlic in a small amount of vegetable oil, then add carrots and pumpkin to it.

After frying, vegetables must be filled with water or vegetable broth so that it barely covers them. Cook until the pumpkin is soft, then drain off the excess liquid and puree the vegetable mixture using a blender or sieve. Pour in the cream, add spices and salt and heat through.

It is advisable to serve the soup with croutons fried in butter or oven-dried croutons.

Attention, TODAY only!

I myself really love puree soups. I love it very much pumpkin cream soup, but his recipe has already been posted. I also like it vegetable puree soup. Maybe there will be more fans? ;)1.First you need to put a pan of water on the fire. Pour about half a pan of water, no more is needed. While the water is boiling, cut randomly white cabbage. And we send it into boiling salted water.

4. At the same time, throw the cauliflower into the pan (when the potatoes and cabbage are already half cooked)

5. A couple of minutes before our vegetables are ready, add fried onions and carrots with spices

6. As a result, we get a very thick soup

7. Using a blender, turn it into puree (unfortunately, I forgot to take a photo of the resulting puree, I got carried away :))

9. Serve the puree soup with croutons. Bon appetit! :)

P.S. Advice. If the soup turns out to be liquid, then you can add thickness to it as follows. Melt butter in a frying pan and fry 1-2 tablespoons of flour in it. Add to the puree soup and boil a little.

Puree soup is always very tender, tasty and nutritious dish. This soup has many variations - from simple and easy recipes to extremely sophisticated and unusual ones that would be quite appropriate for any celebration. Traditionally, this soup is eaten with croutons.

Puree soups are very useful for the gastrointestinal tract and are “gentle” nutrition that does not burden digestive system. These soups fit perfectly into baby food, and young mothers are aware that ingredients that the child does not want to eat in their natural form can be “unnoticeably” added to the puree soup, but which are very useful for him.

Very often in dietary recipes(for diseases digestive tract) are present variety of puree soups. In addition, for those who are losing weight, there are a lot of recipes for such soups with the addition of celery, celery, radish, broccoli and others healthy vegetables. Let's take a closer look at them.

Almost any puree soup can be made dietary and vice versa: just replace the water with fatty broth, use butter and heavy cream. Otherwise you need to use plain water or a decoction of vegetables, low-fat cream, olive oil.

How to make vegetable puree soup - 15 varieties

Housewives usually prepare this light and very healthy dish in the autumn-winter period. If you don't have raw pumpkin, you can take it from the freezer.

Ingredients:

• Raw pumpkin - 450 g
• Apple - half
• Carrots - half
• Potatoes - 1 pc.
• Celery - half
• Onion - half
• Cream - 100 ml
• Butter - 10 g
• Broth or water - 0.5 l
• Roasted pumpkin seeds - a handful
• Coriander - 1/4 tsp.
• Nutmeg - 1/4 tsp.
• Salt pepper

Preparation:

Peeled apple, pumpkin, potatoes, cut half an onion into cubes, cut half a carrot and celery into slices. Place the saucepan on the fire, add a little oil for frying, 10 g butter, heat it up, add onion, then potatoes and carrots, apple, celery, pumpkin, simmer a little and add broth, wait for the vegetables to be ready, add spices and puree the soup with a blender.

Before removing from heat, add cream and stir. Before serving, each serving can be sprinkled with seeds and rye crackers.

If the puree soup turns out to be too thick, you can dilute it with broth or water.

The most delicate soup with a creamy consistency and bright creamy mushroom flavor It cooks very quickly and is eaten just as quickly.

Ingredients:

• Mushrooms (any) - 400 g
• Bulb
• Potatoes - 1 pc.
• Cream - 200 ml.
• Vegetable oil
• Baguette - 2-3 pieces
• Salt, pepper, herbs

Preparation:

Cut the onion into rings, dice the potatoes, cut the mushrooms into thin pieces and set aside 100 grams. Fry the onion in oil in a saucepan, add the bulk of the mushrooms, add water and boil for 20 minutes.

Add salt, pepper, potatoes, and cook for another 10 minutes. In the meantime, you can prepare the croutons: cut the baguette into small pieces and dry in the oven. Ready soup blend, add cream and sprinkle with croutons and herbs when serving.

This recipe is easy and quite quick. All you need is available products and a minimum of time. The taste of the soup is pleasant, creamy, and the aroma is very delicate.

Ingredients:

• Broth or water - 1.2 l
• Onion - 3 pcs.
• Carrot
• Processed cheese - 300 g
• Garlic - 3 cloves
• Oil for frying
• Salt and pepper
• Butter - tablespoon

Preparation:

We put a pan of water on the fire, and in the meantime, cut the potatoes into cubes and put them in the water. While it is cooking, chop the carrots and onions, sauté in oil (vegetable and butter) and place in a saucepan with the potatoes. Cut the cheese into small pieces, add to the soup and cook, stirring. Chop the garlic and add it to the soup, add salt and pepper. When the cheese has dissolved, blend the soup. Serve with breadcrumbs and herbs.

A tasty and satisfying soup for kids that can be prepared in a very simple way. The recipe can be varied and added more vegetables, for example, celery, cabbage.

Ingredients:

• Carrots - 1 pc.
• Water - 1 l
• Potatoes - 3 pcs.
• Vermicelli - 50 g

Preparation:

Place diced potatoes and grated carrots into boiling water; when the water boils again, add vermicelli and cook for another 10 minutes. Once ready, add salt and chop the soup. Instead of water, you can use fatty broth.

Such soups are used when changing children's diet in the second year of life. Although this is not yet an “adult” soup, it is not a puree either. You should not add ingredients to the soup that can cause allergies or that are not recommended to be given at such a young age.

Beautiful summer soup, which is very easy to prepare. This dish is perfect for those losing weight and during fasting periods.

Ingredients:

• Tomatoes in their juice or grated - 400 g
• Tomato paste - 2 tbsp. l.
• Low-fat cream - 100 ml
• Onion - 1-2 pcs.
• Garlic - 2 cloves
• Dried paprika - 1 tbsp. l.
• Salt, parsley, basil

Preparation:

Saute the chopped onion in a saucepan, then add the chopped garlic. Then we send the greens there, dried paprika, salt. Then it's turn tomato paste and tomatoes. Bring to a boil and purify - if it’s sour, add a spoonful of sugar to the soup. Add cream, let it boil slightly and immediately remove from heat.

The soup is ready in literally 45 minutes. The recipe is ideal for lovers of healthy eating.

Ingredients:

• Cabbage cauliflower- 550 g
• Potatoes - 400 g
• Milk - 200 ml
• Water - 0.5 l
• Butter - 20 g
• Salt pepper

Preparation:

First, you need to separate ¼ of the cauliflower stalks and boil them separately for garnish. Throw the rest of the cabbage and potatoes (cut into slices) into a pan and add water, salt and cook for 25 minutes. Once the soup is ready, blend and dilute with hot milk. Season the soup with cream and/or butter when serving, garnish with boiled pieces of cauliflower.

This soup is simple, can be prepared quickly, and requires a minimum of ingredients. Lovers aromatic garlic They'll probably remember the recipe.

Ingredients:

• Garlic - 4 cloves
• Water - 0.5 l
• Potatoes - 4 pcs.
• Olive oil - 1 tbsp. l.
• Loaf - 150 g
• Cream - 500 ml
• Fresh dill

Preparation:

While the potatoes are boiled in water, chop the garlic thoroughly. Add oil to the boiling potatoes, and when they are boiled, remove the potatoes. Heat the cream, but do not let it boil, pour it into the potatoes and blend, adding garlic. Serve the soup with loaf croutons and garnish with fresh dill.

To make the soup taste more delicate, add a small piece of butter to the serving before serving.

Great Soup Recipes vegetarian cuisine. If desired, the water can be replaced with chicken or beef broth.

Ingredients:

• Carrots - 400 g
• Rice - 50 g
• Butter - 15 g
• Milk - 250 ml
• Sugar - half a tsp.
• Water - 450 ml
• Salt pepper

Preparation:

Cut the carrots into slices, place in a saucepan, add a quarter glass of water, add butter, sugar, salt and simmer for 10 minutes. Add ½ cup of rice (washed) and add 5 cups of water, cook for 40 minutes. Blend the soup and dilute with hot milk, add salt. When serving, you can add a little butter, croutons and a spoonful of boiled rice as a decoration.

This soup is very hearty and nutritious, because its main ingredient is lentils, the benefits of which everyone has probably heard.

Ingredients:

• Lentils (preferably Turkish red) - 1.5 cups
• Potatoes - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Butter - 30 g
• Salt pepper

Preparation:

Wash the lentils, pour into a saucepan and add water to cover, boil for 40 minutes. Coarsely chop the onion, potatoes and 2 carrots, add to the boiling lentils and cook until tender. Blend the soup, add butter, mint, pepper and salt.

In this recipe, you can always replace the cream with coconut milk- and you'll have a great vegan dish.

Ingredients:

• Leeks - 2 stalks
• Potatoes - 0.5 kg
• Garlic - 4 cloves
• Butter - 30 g
• Broth or water - 1 l
• Bay leaf - 2 pcs.
• Olive oil - 1 tbsp. l.
• Cream - 80 ml
• Salt pepper

Preparation:

Saute chopped garlic in oil, add leeks cut into slices, mix. Then add diced potatoes, bay leaf, salt, pepper, add broth and let it simmer. Take out the laurel and blend the soup, add cream. When serving, decorate with herbs.

Fragrant and easy recipe with available ingredients.

Ingredients:

• Chicken broth - 1 l
• Processed cheese - 100 g
• Cream - 200 ml
• Garlic - 2 cloves
• Bulb
• Carrots - 1 pc.
• Young zucchini - 3 pcs. (average)
• Nutmeg - ½ tsp.
• Vegetable oil for frying
• Salt pepper

Preparation:

Chop the onions, garlic, carrots, zucchini into pieces. Fry the garlic and onion a little in a saucepan, add the zucchini and carrots and simmer for 7 minutes. Add broth and cook until tender. Add cheese (chopped), cream and blend the soup, let it boil. Serve with croutons.

This soup will remind us of the taste from childhood, and it is also very filling.

Ingredients:

• Peas - 1.5 cups
• Green pea canned - 100 g
• Fat broth - 1 l
• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Boiled meat - 300 g
• Bulb
• Salt, pepper, bay leaf
• Toast

Preparation:

Add pre-soaked peas, bay leaves, salt to the boiling broth and cook for 50 minutes. Meanwhile, chop the onion, carrots, potatoes, and meat. We put the potatoes into the soup, fry the onions, add the carrots and also add them to the soup. Then we blend the soup. Before serving, add peas, a piece of meat, and croutons to the soup.

This soup is convenient to prepare if you have a ready-made set of vegetables from the store - frozen carrots, broccoli and cauliflower.

Ingredients:

• Chicken drumsticks - 2 pcs.
• Potatoes - 2 pcs.
• Bulb
• Carrots - 1 pc.
• Frozen cauliflower - 150 g
• Frozen broccoli - 150 g
• Frozen carrots - 150 g
• Cream - 200 ml
• Salt pepper

Preparation:

Let the drumsticks cook. Chop the onion and sauté in a frying pan, add fresh carrots in slices. Cut the potatoes into cubes. We take out the chicken and separate it into pieces. Add frozen vegetables to the broth, cook until tender, fry and blend. Add cream and let it boil. Serve with pieces of meat.

Delicious dish Finnish cuisine which is suitable for festive table. It cooks very quickly.

Ingredients:

• Salmon - 300 g
• Tomato - 2 pcs.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Bulb
• Fresh greens
• Favorite spices
• Cream - 400 ml
• Salt pepper

Preparation:

Sauté chopped onions and carrots until soft, add chopped tomatoes, pour water and add diced potatoes. Add salt and cook until done. Blend the soup, add cream and pieces of fish, salt, pepper, dried herbs, and let it boil.

The recipe is not at all complicated, the soup is prepared very quickly and will be useful for those who want to lose a couple of kilograms.

Ingredients:

• Broccoli - large head
• Cream - 100 ml
• Salt pepper
• Water - 1.5 l

Preparation:

We take the cabbage into pieces, cut the stem and boil everything in water until tender. Salt, pepper and puree, add cream and let it boil.

Step 1: Prepare the vegetables.

In a real puree soup you will never taste the individual ingredients. In other words, if vegetables are notes, then soup is a symphony of taste. Therefore, all vegetables need to be chopped. First, vegetables (except onions) must be washed with running water, peeled, chopped and boiled. You don’t need to pour a lot of water into the pan; the vegetables will boil and steam just fine. Onions are a different story. It needs to be crushed, you can also use a blender and sauté for olive oil until golden brown.

Step 2: Prepare vegetable puree soup.

Cooked vegetables need to be chopped, you can use a blender or a meat grinder, you can mash them with a masher until pureed. Add a little water to the puree, or strained vegetable broth, as well as fried onions. Place the pan on low heat, season the soup with cream, and cook for 3-4 minutes. Don't forget to add salt! If you are a fan of spices, then you can add them, for example, Indian shamballa, which helps the intestines work. The finished soup can be sprinkled with chopped herbs, and not only the usual parsley and dill, but a few mint leaves will give the puree soup a truly exotic taste. Believe me - I tried it. Very good options also basil and cilantro. After the puree soup is removed from the heat, wrap it in a towel and leave for a few minutes. Its taste will become more intense. During this time you will have time to set the table and invite your family for lunch.

Step 3: Serve the vegetable puree soup to the table.

Ready-made vegetable puree soup is served hot, decorated with a pattern of sour cream or balsamic vinegar. Croutons are often served with creamy soups; we have previously reviewed the recipe for their preparation.
We have prepared delicious and healthy lunch, for which both your family and your stomach will thank you. Bon appetit!

If the puree soup turns out to be too thick, it can be diluted with water, broth or broth.

To make the soup taste more delicate, add a small piece of butter to it before serving.

Such soups are used when changing the diet for children in the second year of life. This is not yet an adult soup, but it is no longer a puree. But you shouldn’t add vegetables to the soup that your child shouldn’t eat yet.

Technological map of puree soup No. 51.

Cooking technology and quality requirements.

First, put a pan of broth or water on the fire and bring to a boil. Finely chop the cabbage and add to the boiling broth. Cooking time depends on the type of cabbage. If fresh food is cooked within 15 minutes, then more winter varieties can cook 2 times longer.

According to the technology, you need to separately blanch - hold in boiling water for a minute - the diced onion, and then sauté it in butter - bring to transparency over low heat.

And the carrots must be simmered with oil, that is, over low heat in oil with a small amount Bring it with water until half cooked. BUT! I propose to simplify it a little without harming anyone.

Heat the frying pan, add half or a little more butter and add the onion. Saute it over low heat for a couple of minutes. Next, add the carrots, a couple of tablespoons of water and simmer for another three minutes.

Add our vegetables from the frying pan to the broth with potatoes and cabbage and cook until full readiness. I think everything will be cooked in about 5-7 minutes.

Pour 200 grams of liquid from the pan. Grind the rest with an immersion blender until completely smooth. If you don’t have one, then I would like to say - be sure to buy it, but I will say this: first, drain all the liquid, and grind the vegetables through a sieve :) Then combine everything.

Place the puree soup back on the heat and bring to a boil again. Stir and do not turn the heat up to maximum, as pureed soups tend to burn.

And during the boiling time we will do white sauce. According to the technology, it is made like this: lightly fry the flour in a frying pan until creamy. Pour flour into the melted butter with continuous stirring, and then, without ceasing to stir vigorously, begin to pour in the broth in a stream.

I propose to simplify everything, especially since we have nothing but butter. So, just pour the flour into a mug, add 50-70 grams of broth and mix well so that there are no lumps, then dilute with the remaining broth (we poured it, 200 grams). That's it, the sauce is ready. If suddenly you still have lumps, strain it through a strainer. While stirring the soup, pour the sauce into the pan.

Bring the soup to a boil again and cook for a minute. Next, add milk and the remaining half of the butter. Bring to a boil again and turn off after a minute. That's it, the soup is ready!

Now let's look at how you can transform this soup so that even a man will like it. After all, often, a young mother does not have much time to cook separately for her child, and separately for her husband and herself.

So, first of all, we will, of course, add some salt and pepper. We will also peel a large clove of garlic, pass it through a press and also mix it into the soup. Of course, this is for amateurs and that's what we are.

Next we take chicken breast(for example, one half) and cut it into small strips. Add a little salt and pepper. Heat a frying pan, pour in a little vegetable oil and over high heat, stirring frequently, quickly fry these same chicken pieces. Literally 2 minutes and they are ready. Try it, if you don’t overcook them, the chicken will literally melt in your mouth.

And in a nearby frying pan, fry the loaf, cut into cubes, without oil, just dry until lightly browned.

We put together a soup for ourselves or our husband: the soup has already been additionally salted and peppered, put a couple of tablespoons of chicken pieces in it, crunchy croutons on top, maybe sour cream and chopped herbs. All! Delicious soup ready for an adult! As my husband says, there is both meat and something to chew and crunch:) Place the crackers just before serving, they get soggy pretty quickly.

Bon Appetit everyone!