Almost everyone loves pureed soups - for their velvety consistency, delicate taste, ease of preparation and surprise. It could easily be renamed “guess soup.” After all, eating such a soup with appetite, without knowing the ingredients, it is sometimes very difficult to determine what it is cooked from. And so, ardent opponents of zucchini and onions, pouring a second bowl of soup from their unloved vegetables, do not even realize the catch. For pureed soups, vegetable, fish or meat broths are used. If a dish is cooked with meat, it is most often with chicken. Soups are prepared from one or more types of vegetables, sometimes legumes are added - peas, beans or cereals - rice or pearl barley.
Puree soup - food preparation
Before boiling vegetables, they are peeled and coarsely chopped. A characteristic feature of puree soups is the grinding of boiled products to a homogeneous mass. Next, the puree is diluted with broth to the desired consistency, brought to a boil and poured into plates. “The right consistency” means that the soup needs to be thinned to the thickness that suits your taste. The products are ground through a sieve, or most often, crushed with a blender, using a food processor or mixer with attachments.
Puree soup - the best recipes
Recipe 1: Mushroom puree soup in a bread pot
I would like to start with this recipe. Because the soup turns out very, very tasty, and the presentation of the dish is straight out of a restaurant. Although this soup cooks very quickly, it is better to prepare it on a day off so that you are not in a rush. Bake or buy a bread bun, preferably rye, small in size (300-400g). The pulp is removed, the walls and bottom of the bread pot are soaked from the inside with garlic and filled with soup. They eat the soup together with bread, pinching off pieces directly from the “plate”. The ingredients are for four servings.
Ingredients: any mushrooms – 500g, one large onion, 2-3 large potatoes (400g), 0.5 liters of heavy cream (20%), 100g of any hard cheese, salt, pepper, two cloves of garlic, vegetable oil, 4 rye rolls.
Cooking method
You can start by preparing the dishes for the soup. Cut the top off the bun. This will be the lid for the bread pot. Carefully, so as not to make holes in the bottom or walls of the bun, remove the bread pulp. When cleaning the crumb, you should not be zealous and leave too thin a crust. Then the plates need to be placed in the oven for 15 minutes to dry them slightly (180C).
Grind the chopped garlic with vegetable oil and coat the inside of the cooled bun with this mixture with a brush. And the lid too.
Let the finely chopped potatoes cook. The water should only cover it slightly. Fry the onions and mushrooms in a frying pan and transfer to a bowl with potatoes, continuing to cook. You can leave a few small whole boiled mushrooms for decoration. Season the soup with pepper and salt and bring to readiness. Drain the broth. When it cools down, you can freeze the cubes and then use them for other dishes.
Grind the mushrooms and potatoes until pureed, pour in the cream and put on fire. As soon as the first gurgles appear, signaling that the liquid will soon boil, turn off the heat. Those. DO NOT boil the soup. This is important because affects the taste. Pour the hot soup into pots, sprinkle with cheese, put a couple of whole mushrooms hidden earlier in each, close the lid and serve. Yummy!
If you don’t dare cook soup in pots just yet, here’s another recipe for a wonderful mushroom puree soup. You will need: half a kilo of fresh champignons, a glass of cream (15-20%), 600 ml chicken broth, 2 onions, 50 grams of butter, two tablespoons of sunflower, 2 table. spoons of wheat flour, pepper and salt to your taste.
Cooking method
Chop the onions and mushrooms randomly and fry until soft, not forgetting to add salt and pepper. This will take 15-20 minutes. Then pour a glass of broth into the mass and grind in a blender.
Heat the butter in a saucepan and fry the flour in it for two minutes. Next, add the chopped mushroom mass and the remaining broth to the flour. After boiling, simmer for about seven minutes, pour in the cream, add salt to taste and bring to a boil. Do not boil. It is recommended to serve croutons or croutons with the soup.
By the way, be sure to come back to the soup in bread pots.
Recipe 2: Zucchini soup
Whoever tries this soup for the first time cannot always determine what it is made from. Many people say that it is made from mushrooms, although there are no mushrooms at all. The delicate velvety consistency of the puree soup with a creamy taste captivates from the first spoon.
Ingredients: 4 young zucchini, vegetable (chicken) broth - 1 liter, 180 ml cream 15-20% fat, 2 large potatoes, 1 onion, 1 clove of garlic, vegetable oil - two tablespoons, salt and pepper, water - 250 ml.
Cooking method
Heat oil in a saucepan, add randomly chopped onions, chopped garlic, coarsely chopped potatoes and zucchini. Fry the vegetables for five minutes, stirring to avoid burning. Then pour in the broth and a glass of water. As soon as the mixture boils, reduce the heat and simmer for 20 minutes. The main thing is that the potatoes become soft. Remove from heat and puree in a blender. Season with pepper and salt, add cream, bring to a boil (no need to boil, just heat). The soup is ready!
Recipe 3: Chicken cream soup
A light, at the same time nutritious and healthy first course, because chicken has always been considered a dietary meat, easily digested by the stomach. Vegetables saturate the soup with essential microelements and, together with the chicken, give it an amazing taste and aroma.
Ingredients: chicken meat (fillet) – 300g, 2 small carrots, 3 potatoes, a fleshy stalk (stem) of celery, dried dill, allspice – 4 pcs., 3 cloves of garlic and, if desired, a handful of walnuts.
Cooking method
Chop vegetables and meat coarsely and place in a saucepan. Season with salt, add peppercorns, garlic and add water to the level with the vegetables and meat. Cook until done – 20-30 minutes. Drain the broth and strain. Grind vegetables and meat in a blender, dilute with broth to the desired consistency, add dill and bring to a boil. Serve sprinkled with chopped nuts.
Recipe 4: Tomato puree soup with beans and bacon
A rich and satisfying soup of a rich, bright red color with multiple flavor notes intertwined into a single aromatic bouquet. Once you've tasted even a spoonful of soup, you won't be able to stop until you've finished the entire plate. It lifts your spirits, gives you strength and warms your blood. If fatty foods are contraindicated for you, or you are on a diet, you can exclude bacon from the composition. Use fresh tomatoes when in season. If you can't find Tabasco, add a pinch of hot chili pepper.
Ingredients: 1 onion each, a stalk (cutting) of celery and carrots, tomatoes in their own juice - one jar (400g), 2 cloves of garlic, 1 can of any canned beans - white or red (400g), vegetable or meat broth 1 liter, 150 g rice, Tabasco sauce - a few drops, ½ tsp. granulated sugar, 4 strips of bacon (one per serving), salt, pepper, crackers and herbs as desired (in a plate).
Cooking method
Finely chop the onion, garlic and celery and fry. Add grated carrots and simmer a little. Next add crushed tomatoes, salt, sugar, Tabasco and spices according to your taste. Mix the ingredients and simmer a little.
Place rice, beans from a jar (drain the liquid first) and tomato mixture with vegetables into the boiled broth (or water). Cook the soup without a lid for about 20 minutes from the moment it boils. It needs to be stirred periodically. Grind the finished mixture to a puree. This will be conveniently done using an immersion blender. Bring to a boil again and serve with bacon, herbs and croutons. The bacon slices are pre-fried until crispy and broken into pieces.
Recipe 5: Creamy Cauliflower Soup with Cheese
Even those who don’t like cabbage because of the smell will like this soup. Cream and cheese drown out the taste of boiled cabbage and imbue the soup with a new delicate, creamy and pleasant taste.
Ingredients: cauliflower 1.0 kg, 1 carrot and onion, 2 medium-sized potatoes, 30g butter, 1.3-1.5l water, 100ml 10% cream, salt and pepper, 100g hard cheese.
Cooking method
Wash the cabbage, divide into inflorescences and boil, add salt to the water. This will take about 15 minutes. Drain in a colander.
Fry the chopped onion in a saucepan until transparent, add coarsely chopped carrots and potatoes and simmer everything together for a little while. Pour water and cook until vegetables are soft. Next, add the cabbage, boil for a couple of minutes and, after removing from the heat, puree in a blender. Season the mixture with salt and pepper, pour in hot cream, add grated cheese and simmer for two to three minutes. Serve with croutons.
Recipe 6: Eggplant cream soup “Renoir”
Ingredients
300 g eggplants;
olive oil;
fresh tomato;
salt and hot red pepper;
onion head;
spices “Provencal herbs” - 7 g;
4 cloves of garlic;
30 g creamy soft cheese;
300 ml vegetable broth;
cream – 150 ml.
Cooking method
1. Peel the eggplants, cut into small slices and cover with salt water for half an hour.
2. Place the tomato in boiling water, remove the skin and cut into quarters. Remove the peel from the garlic. Make a basket out of foil and place the tomato and garlic cloves in it. Place it in an oven preheated to 200 C for 20 minutes.
3. Fry pre-peeled and chopped onions in hot olive oil until golden brown.
4. Drain the water from the eggplants, squeeze them and place them in a frying pan with the onions. Fry lightly and pour in a glass of broth. Sprinkle with Provençal herbs, boil, turn down the heat and simmer covered for 10 minutes. Turn off the heat, cool and transfer to a blender bowl.
5. Remove the baked garlic and tomatoes, add them to the eggplants, sprinkle with red pepper and grind. Add soft cheese and pour in hot cream. Add some salt. Mix with a blender until smooth. Pour into a tureen and serve.
Recipe 7: Japanese Carrot Cream Soup
Ingredients
processed cheese – 100 g;
350 g carrots;
fresh parsley;
onion – 200 g;
liter of any broth;
30 ml vegetable broth.
Cooking method
1. Peel the vegetables, wash them and chop them finely.
2. Heat the oil in a deep frying pan and fry the onion in it until golden brown, but do not fry. Add the carrots and fry for another minute.
3. Pour the broth into the pan, add chopped cheese to it. Season with salt and pepper. Place the fried vegetables into the broth. Cover and cook until the vegetables are completely cooked. Turn off the heat and leave the soup for ten minutes. Then puree it with an immersion blender. Pour the soup into bowls and garnish with parsley sprigs.
Recipe 8: Carrot cream soup with crab meat
Ingredients
65 g butter;
130 g onions;
25 ml lemon juice;
carrots – 400 g;
180 g crab meat;
50 g white rice;
a pinch of lemon zest;
spices and sea salt.
Cooking method
1. Place a thick-walled pan on the stove. Turn on moderate heat and melt the butter.
2. Peel and wash the vegetables. Chop the onion into small pieces. Cut the carrots into thin circles.
3. Place chopped vegetables in a pan, add washed rice, salt and pepper, add bay leaf. Fry everything together for about six minutes. Pour six glasses of water into the pan. Bring to a boil over high heat. Then turn off the heat and cook for another 25 minutes. Remove bay leaves.
4. Pour the soup into a blender container and puree until smooth. Pour back into the pan, add the lemon zest, stir and cover with a lid.
5. Mix crab meat with chopped onion and lemon juice in a bowl. Place this mixture into plates and pour hot soup over it.
Recipe 9: Turkish Lentil Cream Soup
Ingredients
350 g red lentils;
120 g onion;
black pepper;
450 g potatoes;
spices and dried mint;
carrot;
tomato paste – 70 g;
garlic croutons.
Cooking method
1. Wash the lentils thoroughly and fill them with water. We put it on fire.
2. Peel the potatoes, wash them and cut them into medium-sized cubes.
3. Chop the peeled carrots and onions. Onions - in small pieces, carrots - in large chips.
4. Add potatoes and other vegetables to the lentils. We will cook for about an hour.
5. Cool, pour into a blender container and beat until smooth. Pour back into the pan and boil.
6. Fry the flour in hot oil. Then add tomato paste, pepper and salt. Place in a saucepan. Stir, season with spices and mint. We'll cook for about five minutes. Pour into plates, add garlic croutons and serve.
Recipe 10: Cream soup “Sunny”
Ingredients
4 carrots;
50 g hard cheese;
5 potato tubers;
kitchen salt;
onion - head;
cream or sour cream;
chicken breast.
Cooking method
1. Peel all vegetables and cut them into large pieces.
2. Place the chicken breast in a saucepan with water. Add the vegetables here and cook over moderate heat until the vegetables are soft and the chicken is cooked. Remove the breast and cool.
3. Place the vegetables in a blender container and blend until pureed. Pour in a glass of broth and continue whisking for another minute.
4. Transfer the vegetable puree into a saucepan, stir and boil. Pour the soup into bowls. Place a piece of chicken in each and sprinkle with grated cheese. Serve with sour cream or cream.
Recipe 11: Chicken Pasta Soup
Ingredients
2 handfuls of pasta;
7 potatoes;
500 g chicken drumstick;
60 g butter;
salt and spices;
bulb;
80 ml soy sauce;
2 carrots;
10% cream - not a full glass.
Cooking method
1. Make broth from chicken drumsticks. Remove and cool the meat. Separate it from the bones and tear it with your hands.
2. Peel and wash all vegetables. Cut carrots and onions into small cubes. Melt the butter in a saucepan and fry the vegetables until soft. Pour in soy sauce, stir and turn off the heat.
3. Place the cut potatoes into the broth. Add the fried vegetables and cook until the potatoes are soft. Pepper and salt.
4. Separately, boil the pasta and rinse it under the tap.
5. Remove the pot of soup from the heat and puree it with an immersion blender. Pour in the cream and heat it over low heat.
6. Pour the soup into plates, put pasta and pieces of meat in each. Serve sprinkled with chopped herbs.
— If for some reason freshly prepared puree soup cannot be served immediately, the pan must be placed in a water bath: the soup will not boil, and, at the same time, will remain hot.
— Puree soups are served with croutons fried in butter, crackers dried in the oven or small pies with various fillings - with cabbage and eggs or meat. For fish soups - fish pies.
— To increase nutritional value, you can add cream or egg dressing to vegetable puree soups. Pour half a glass of hot cream or milk into two or three raw yolks, add the mixture to the soup and stir.
The puree soup has a creamy, thick consistency. It is prepared from various vegetables, meat, cereals, seafood, poultry, fish or mushrooms. These soups have been known since ancient times, however, the exact origin of the dish is unknown. The first mention of this type of soup was found in 1300 in the cookbook of cook Huno, who cooked for the Mongol Emperor Kublai Kublai. Almost every country in the world has its own original cream soup, which is distinguished by a unique method of preparation and serving. For example, in North America, canned puree soup is very popular, which is used as a base for preparing sauce for pasta, meat or casserole. In this section of our culinary website you will find simple and tasty puree soups, recipes with photos that clearly demonstrate all stages of preparation.
Delicious and original recipes for creamy soups for every day
Creamy soups are an excellent basis for a diet or children's menu. This dish can be included in the diet of those who are on diets. You can cook it with meat, fish, vegetable broth or water. A thick consistency can be easily achieved by adding legumes or starch-rich vegetables. If you want to make the “correct” thick soup, you need to boil all the ingredients until tender, then puree them using a sieve or blend with an immersion blender, and then add the resulting mass to the broth or broth. If you are aiming to cook the perfect dish, then you should cut the ingredients into equal pieces so that they are cooked equally. Most creamy soups are served with croutons or croutons.
Dietary puree soups attract with their benefits, consistency and amazing aroma. Making this soup is a creative process where you can use a variety of ingredients. We'll show you how to make your soup delicious using simple ingredients. Mushroom cream soup made from champignons, pumpkin, zucchini, tomatoes, spinach, legumes, cauliflower, potatoes, lentils, cheese and many other variations of such soups will undoubtedly appeal to you and your family.
We hope that our recommendations and step-by-step recipes with photos will help you quickly prepare a delicious creamy soup.
26.08.2018
Zucchini soup with cream
Ingredients: zucchini, onion, carrots, cream, butter, paprika, bay, seasoning, herbs, salt, garlic, croutonsCreamy zucchini soup is definitely a very tasty and satisfying dish. It won't take much effort for you to prepare it.
Ingredients:
- 1 zucchini,
- half an onion,
- 1 carrot,
- 120 ml. cream,
- 2.5 tbsp. vegetable oil,
- 1 tsp. paprika,
- 1 bay leaf,
- 2 allspice,
- 1 thyme flower,
- 2 sprigs of dill,
- a sprig of parsley,
- salt,
- black pepper,
- 10 grams of chili pepper,
- 2 cloves of garlic,
- croutons or crackers.
03.05.2018
Frozen spinach soup
Ingredients: spinach, potatoes, onions, celery, zucchini, broth, butter, sour cream, salt, sesame seedsI often make spinach soup for lunch. The dish turns out very tasty and nutritious. To decorate before serving, I put a little black sesame on top.
Ingredients:
- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onion;
- 80 grams of celery;
- 200 grams of zucchini;
- one and a half liters of chicken broth;
- 20 grams of butter;
- 20 grams of olive oil;
- 120 grams of sour cream;
- salt;
- black sesame.
26.04.2018
Pumpkin soup with shrimp
Ingredients: pumpkin, shrimp, onion, carrot, vegetable oil, cream, salt, pepper, Provençal herbs, corianderIf you have not tried pumpkin soup, then I advise you to use my simple recipe for a delicious creamy soup. It is not difficult to prepare such a delicious soup.
Ingredients:
- pumpkin - 500 grams,
- shrimp - 150 grams,
- onion - 1 pc.,
- carrots - 1 pc.,
- vegetable oil - 30 grams,
- cream - 2 tbsp.,
- salt,
- black pepper,
- Provençal herbs - a couple of pinches,
- ground coriander - a couple of pinches.
11.03.2018
Celery soup
Ingredients: celery, onion, carrots, mushroom, tomato, greens, peas, oil, salt, pepperCelery soup for weight loss is tasty and healthy. I have described the cooking recipe in detail for you.
Ingredients:
- 4-5 stalks of celery,
- 1 onion,
- 1 carrot,
- 150 grams of champignons,
- 1 tomato,
- a couple of sprigs of parsley,
- 1 glass of green peas,
- 2 tbsp. olive oil,
- sea salt,
- ground black pepper.
04.03.2018
Soup pureed white dried mushrooms
Ingredients: mushroom, potato, onion, cheese, cream, bay, pepper, butterUnfortunately, my family doesn't like soups. That’s why I have to prepare puree soups for them. Today I have described for you a recipe for a delicious dried porcini mushroom soup.
Ingredients:
- 150 grams of dried white mushrooms,
- 2 potatoes,
- 1 onion,
- 1 processed cheese,
- 150 grams of cream,
- 1 bay leaf,
- 2-3 peas of allspice,
- 1-2 tbsp. vegetable oil.
04.12.2017
Jamie Oliver's Incomparable Pumpkin Soup
Ingredients: pumpkin, onion, carrots, celery, garlic, chili, broth, salt, butter, cheese, loafNow I will teach you how to cook a very tasty, amazing pumpkin puree soup. This soup was invented by world famous chef Jamie Oliver.
Ingredients:
- 2 kg of nutmeg pumpkin;
- 2 red onions;
- 2 carrots;
- 2 stalks of celery;
- 4 cloves of garlic;
- a pinch of chili;
- a pinch of rosemary;
- 2 liters of chicken broth;
- salt;
- pepper;
- 20 ml. olive oil;
- loaf;
- hard cheese.
26.11.2017
Original leek soup
Ingredients: onions, potatoes, wine, butter, broth, cream, salt, pepper, thyme, cheese, herbs, croutonToday we will prepare classic French leek soup. Absolutely everyone will like this delicious first course, as it has an unusual, original taste.
Ingredients:
- 1 leek stalk,
- 2-3 potatoes,
- 40 ml. dry white wine,
- 30 grams of butter,
- 800 ml. chicken broth,
- 150 ml. cream,
- salt,
- a mixture of peppers,
- a sprig of fresh thyme,
- processed cheese,
- parsley,
- croutons.
05.11.2017
Pumpkin soup with potatoes and garlic
Ingredients: water, broth, potatoes, leeks, pumpkin, ginger, garlic, sunflower oil, salt, black pepper, chili pepper, green onionThis step-by-step recipe with photos will tell you how to prepare a light puree soup from pumpkin, potatoes and spices. We cook with pleasure and benefit the body.
Ingredients:
- broth or water - 1 l,
- pumpkin - 200 grams,
- potatoes - 4 pcs.,
- garlic - 2 cloves,
- leeks - 200 grams,
- ginger - 2-3 cm of root,
- vegetable oil - 1.5 tablespoons,
- salt to taste,
- green onions - 1 tbsp. per serving,
- chili pepper - 2-3 rings per serving,
- black pepper - 1 tsp.
03.11.2017
Pumpkin soup with rice and potatoes
Ingredients: potatoes, onions, carrots, onions, pumpkin, rice, water, salt, pepper in a pot, vegetable oilWe invite you to diversify your lean diet and prepare a delicious puree soup from pumpkin, potatoes and rice. You can take the recipe as a basis and change the vegetables, each time preparing a dish with a new taste.
For the recipe you will need:
- three potatoes;
- a head of onion;
- one carrot;
- 300 g pumpkin;
- half a glass of cooked rice;
- 1.5 liters of vegetable broth;
- salt - to taste;
- 5-7 black peppercorns;
- vegetable oil.
27.10.2017
Red lentil soup with tomatoes
Ingredients: red lentils, carrots, tomatoes, onions, garlic, olive oil, ground black pepper, salt, coriander, paprikaWe invite you to prepare a delicious and healthy lentil soup. As you know, this product contains a lot of protein, vitamins and other useful substances. Therefore, this soup is suitable for any diet.
For the dish you will need:
- red lentils - 240 g;
- one carrot;
- tomatoes in their own juice;
- small onion head;
- two cloves of garlic;
- ground black pepper;
- coriander;
- paprika;
- salt;
- 20 ml olive oil.
26.10.2017
Pumpkin soup with tomatoes and cream
Ingredients: pumpkin, tomatoes, potatoes, onions, coriander, chili pepper flakes, water, salt, vegetable oil, cream, black pepper, sour cream, herbs, croutonsEven though pumpkin cream soup is prepared without adding meat, men will still like it. The whole secret of taste lies in the addition of spices and the acidity of the tomato. It is thanks to them that your dish will have a unique taste that everyone will like. The main thing is not to overdo it with ingredients and spices, although it will be difficult to spoil such a puree soup. We are sure that this culinary masterpiece will win the hearts of your guests and household members.
Ingredients:
– 250 grams of pumpkin (peeled, without seeds);
– 4-5 pcs tomatoes;
– 3 pieces of potatoes;
– 1 onion;
– 1 tsp (optional) coriander;
– 0.5 tsp chili pepper flakes;
- water – 1 liter (or a little more);
- salt - to taste;
- vegetable oil – 2-3 tbsp. l;
- cream (if needed) – 100 ml;
- black pepper, sour cream, herbs, croutons - for serving soup.
22.10.2017
Pumpkin lentil soup puree
Ingredients: pumpkin, chicken broth, potatoes, celery root, red lentils, onions, garlic, tomatoes, vegetable oil, salt, black pepper, herbs, croutons, croutons, whole grain breadDo you want to be energized for the whole day? Prepare a fragrant, bright pumpkin puree soup. It turns out nourishing, aromatic and tasty. We assure you that one serving will not be enough. By the way, preparing it is not at all difficult. See our recipe with photos.
For the recipe you will need:
- 400 grams of pumpkin pulp;
- liter of chicken broth;
- 150 grams of potatoes;
- a handful of red lentils;
- a head of onion;
- three cloves of garlic;
- three tomatoes;
- 40 ml vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- any greens - for serving;
- crackers, croutons or whole grain bread - for serving.
22.10.2017
Pumpkin puree soup with potatoes
Ingredients: pumpkin, potatoes, carrots, onions, ginger, garlic, paprika, pepper, butter, crackers, creamVegetable soup can be just as tasty as one cooked in meat broth. Don't believe me? Then try our today's recipe for pumpkin puree soup with potatoes, ginger and pepper. It turns out simply amazing!
Ingredients:
- 300 g pumpkin;
- 4 potatoes;
- 1 large carrot;
- 2 onions;
- 1 tbsp. chopped ginger root;
- 4-5 cloves of garlic;
- 1 tbsp. paprika;
- 0.5 tsp. chili pepper;
- 0.5 tsp. black pepper;
- 3 tbsp. vegetable oil or lard;
- for serving crackers or croutons;
- cream or sour cream if desired.
25.07.2017
Zucchini soup
Ingredients: zucchini, leeks, cream, sea salt, mustard beans, extra virgin olive oil, lemon juice, lemon zest, white pepper, Parmesan cheese, almonds, arugulaI did a little magic on the usual creamy zucchini soup and made a completely new, very tasty soup with the addition of leeks and cream. Before serving, be sure to throw finely chopped greens on top.
Ingredients:
- 340 grams of zucchini;
- 120 grams of leeks;
- 150 ml. cream;
- salt;
- 3 grams of mustard;
- 20 ml. olive oil;
- 15 ml. lemon juice;
- a little lemon zest;
- 1 gram of white pepper;
- 25 grams of Parmesan cheese;
- 10 grams of peeled almonds;
- 1 bunch of arugula.
07.05.2017
Broccoli and cauliflower soup
Ingredients: broccoli, cauliflower, potatoes, carrots, onions, cream, salt, water, butter, black pepperFirst courses can be a real work of culinary art. An example of this statement would be creamy broccoli and cauliflower soup. It turns out not only tasty, but also incredibly beautiful and appetizing!
Ingredients:
- 200 g frozen broccoli;
- 150 grams of fresh cauliflower;
- 3 medium-sized potatoes;
- 1 small carrot;
- 1/2 onion;
- 100 ml cream 15%;
- salt to taste;
- 1 liter of chicken broth;
- 25-30 grams of butter;
- ground black pepper;
- crackers - for serving;
- greens - for serving.
23.04.2017
A fragrant, satisfying and beautiful pumpkin puree soup with cream and vegetables can be prepared for lunch simply and quickly. The products included in the ingredients are available at any time of the year, and you will find a description of the preparation process in our culinary photo recipe.
Ingredients:
- 400 g peeled pumpkin,
- 1 carrot,
- 1 onion,
- 3 potato tubers,
- 3 tablespoons of vegetable oil,
- 1 tbsp curry,
- 0.5 teaspoons of paprika,
- salt to taste,
- 200 g cream (10%),
- 1 liter of water,
- ground black pepper to taste.
Vegetable puree soup with sorrel and spinach
Ingredients: new potatoes, onions, carrots, greens, spinach, sorrel, water, salt, vegetable oil, young zucchini, sour creamWe would like to advise everyone who thinks that vegetable soup is not particularly remarkable to try our version - with potatoes, zucchini and herbs. You will see for yourself that this soup is not only beautiful, but also very tasty!
Ingredients:
- 5-6 young potatoes;
- 2 onions;
- 1 medium carrot;
- a small bunch of dill;
- a small bunch of parsley;
- 1 head of spinach;
- 1 bunch of spinach leaves;
- 1 liter of water;
- salt to taste;
- 2 tbsp. vegetable oil;
- 1 young zucchini;
- sour cream or cream for serving.
05.03.2017
Tomato cream soup with lentils and zucchini
Ingredients: tomatoes, red lentils, carrots, zucchini, onions, garlic, olive oil, turmeric, paprika, dried basil, oregano, saltIf you want to treat your family to a tasty, aromatic and beautiful first course, we recommend that you pay attention to this simple recipe for making tomato cream soup with lentils, vegetables and spicy spices. You will pleasantly surprise everyone sitting at the dinner table, as the soup turns out to be extremely appetizing.
Ingredients:
- tomatoes in their own juice - 400 g,
- potatoes - 1 pc.,
- carrots - 1 pc.,
- kars lentils - half a glass,
- onions - a quarter of an onion,
- zucchini - 4 pcs.,
- garlic - 2 cloves,
- dried basil - a third of a teaspoon,
- dried oregano - a third of a teaspoon,
- kupkuma - half a teaspoon,
- salt to taste,
- paprika - 1 teaspoon,
- olive oil - 1 tbsp.
04.03.2017
Potato soup with broth
Ingredients: chicken broth, onions, potatoes, carrots, salt, dillSuper easy to make, this mashed potato soup is a great option for a light lunch. The dish is suitable for children's and diet menus.
Products for the recipe:
- 1 liter of chicken broth;
- 500 g potatoes;
- a head of onion;
- one carrot;
- salt - to taste;
- greens - to taste.
First courses must certainly be in the diet of any person, regardless of age, so every kitchen in the world has a lot of recipes for them. Recently, puree soups with the texture of a homogeneous cream, which can be prepared from almost any ingredients, have gained particular popularity. These gourmet dishes are easy to make, delicious and nutritious. Find out how to brew the best ones.
How to make puree soup
There are a lot of recipes, but they all boil down to one thing: First, the products are processed, boiled in a saucepan or slow cooker and fried if necessary. Then, using a blender or sieve, they are given a puree-like consistency. Cream soups are cooked in meat, fish and vegetable broths or simply in water. There are some useful tips on how to prepare them:
- The more ingredients there are in the cream soup, the tastier it will be. It is advisable that they be in the same color scheme, for example, broccoli and green peas, fresh tomatoes and red bell peppers.
- You can use vegetable, meat, and fish broths as a basis.
- Recommended to serve with crackers, croutons, sour cream.
- You can add almost any spices. Bay leaves, cardamom, cumin, and turmeric are very suitable.
- It is better to grind whole foods separately, and add the broth in which the vegetables were cooked a little at a time to the finished puree. This will make it easier for you to achieve the desired thick consistency.
- Cheese soup with cream will be much more satisfying than just vegetable soup.
- If the recipe does not indicate how much liquid is needed, then pour in water or broth so that the food is lightly covered.
In a blender
With this modern kitchen appliance, preparing cream soups is much easier. Once you have prepared all the components of the dish, simply drain the hot broth from them and puree them with an immersion blender. The consistency will become homogeneous but dense. Then start adding a little broth, whisking the puree soup after each serving. When you are satisfied with the thickness, bring the dish to a boil again and serve.
Shabby
To make puree soup in this way, the products need to be cooked until fully cooked or even left for a little while. The broth is poured into another pan. The products are hidden in a sieve and thoroughly ground with a potato masher or a wooden spoon. This must be done carefully so that the structure is uniform. Sometimes products are ground repeatedly.
Cream soup recipes
There are many methods for preparing such a first course for lovers of any food. There are recipes for pureed soups in a blender with meat, mushrooms, vegetables, and fish. All of them are very easy to prepare, but they sell out instantly. When choosing a list of ingredients for a dish, focus solely on which products you like best. Remember a few of the most successful recipes to make it easier to make a choice.
With cream
- Cooking time: 45 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 859 kcal.
Cream soup, the recipe for which you will now learn, is a traditional dish of French cuisine. In this country, it is customary to serve it on the second day after preparation; it will infuse and become much tastier within a day. It is always served with hand-made croutons. The dish will be very satisfying and unforgettably tasty, with a delicate texture.
Ingredients:
- porcini mushrooms or fresh champignons – 0.2 kg;
- chicken meat (fillet) - 4 pcs.;
- salt pepper;
- eggs – 4 pcs.;
- white bread without crust – 80 g;
- chicken broth - 6 glasses;
- nutmeg – a couple of pinches;
- heavy cream - 1 cup;
- oil – 60 ml;
- parsley - 1 bunch.
Cooking method:
- Soak the bread in three cups of chicken broth.
- Wash and chop mushrooms and herbs.
- Fry chicken fillet, cut into pieces, in vegetable oil. Add mushrooms and 200 ml of broth to the pan. Simmer for 10 minutes.
- Combine the products being cooked in a frying pan with soaked bread, add 4 yolks to this mixture.
- Beat the resulting mass with a blender.
- Pour into a saucepan. Add salt, pepper, nutmeg. The last thing to add is the cream and the rest of the broth.
- Bring to a boil, stir, turn off. Add the greens last.
Carrot
- Cooking time: 35 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 386 kcal.
The recipe for carrot soup with chicken is very simple, absolutely anyone can master it. This food is very popular in Japanese cuisine. The dish turns out very bright, which is clearly visible in the photo, and immediately attracts attention. It has a very soft and delicate taste, velvety texture. This dish will be very beneficial for the body, so remember how to prepare it.
Ingredients:
- chicken broth – 1.5 l;
- dry thyme – 2 pinches;
- vegetable oil – 1.5 tbsp. l.;
- salt – 1.5 tsp;
- dried oregano – 2 pinches;
- ground black pepper - half a teaspoon;
- fresh parsley - 6 sprigs;
- carrots – 525 g;
- processed cheese – 150 g;
- onion – 300 g.
Cooking method:
- Wash the onions. Cut into small cubes.
- Wash the carrots. Cut into strips or circles.
- Heat the oil in a frying pan. Fry the onion in it until transparent.
- Add carrots. Cook for a couple of minutes, stirring.
- Pour the broth into a saucepan, add melted cheese, cut into cubes.
- Place the vegetables from the frying pan here, add salt and pepper.
- Stir the ingredients and continue cooking until the carrots soften. Add herbs.
- Use a blender to turn the soup into a thick, smooth puree.
- Let it sit, covered, for 10 minutes, and then serve, sprinkled with fresh herbs.
- Cooking time: 45 min.
- Number of servings: 4 persons.
- Calorie content of the dish: 651 kcal.
Light cream soup with spinach and potatoes is an excellent dish that will diversify the menu of your dinner table. This dish is incredibly easy to make; it turns out surprisingly satisfying, with a pleasant mild taste. It is perfect for people who are on a diet or prefer a healthy diet. Remember how to make creamy soup from fresh spinach with potatoes.
Ingredients:
- fresh spinach – 1 kg;
- cilantro - half a bunch;
- potatoes – 2 pcs.;
- olive oil – 4 tbsp. l.;
- onions – 4 pcs.;
- salt pepper;
- garlic – 6 cloves;
- ginger – 6 cm slice;
- lemon juice – 2 tsp;
- chicken broth – 0.7 l.
Cooking method:
- Heat olive oil in a saucepan. Add chopped onion, garlic and ginger to it. Fry for 5 minutes.
- Place the spinach in the pan and sprinkle with lemon juice. Pour in broth. Add peeled and diced potatoes. Place on the stove.
- Once the broth boils, turn the heat to low. Cook for 10 minutes.
- Combine the contents with the frying pan and puree the products with a blender.
- Bring the puree to a boil again, add salt and pepper. Serve garnished with fresh cilantro.
From frozen vegetables
- Cooking time: 25 min.
- Number of servings: 4 persons.
- Calorie content of the dish: 801 kcal.
Not only fresh, but also frozen vegetables are perfect for making cream soup. In addition to the finished mixture, potatoes and onions are added to it. To give the mixture the correct puree-like consistency, use a small amount of flour. The dish contains few calories, it is perfect for people who watch their weight and adhere to a diet.
Ingredients:
- mixture of frozen vegetables – 0.6 kg;
- salt, spices;
- potatoes – 2 pcs.;
- butter – 60 g;
- onions – 2 pcs.;
- flour – 60 grams.
Cooking method:
- Peel the potatoes and cut into large pieces. Fill with water and cook until half cooked.
- Finely chop the onion. Fry with a piece of butter until golden brown. Add flour and 200 ml hot water. Bring to a boil and remove from the stove.
- Add frozen vegetables to the pan where the potatoes are boiled.
- Bring to a boil. Add fried onion, salt and season. Cook for another 3 minutes.
- Puree the products with a blender or rub through a sieve. Bring to a boil again and serve.
From zucchini
- Cooking time: 75 min.
- Number of servings: 10 persons.
- Calorie content of the dish: 998 kcal.
Zucchini cream soup is a wonderful dish that is especially good to prepare in the summer. It turns out thick, satisfying, with a pleasant green tint that immediately attracts attention. If you love zucchini and other vegetable dishes, then this soup is guaranteed to suit your taste. A little potatoes, onions and carrots are added to it. Served with croutons and grilled zucchini slices.
Ingredients:
- zucchini – 1.2 kg;
- onion – 0.3 kg;
- loaf – 2 pcs.;
- carrots – 0.3 kg;
- cream – 200 ml;
- potatoes – 0.5 kg;
- salt, red pepper;
- curry – 2 tsp;
- butter – 140 g;
- water – 1.2 l;
- garlic – 6 cloves.
Cooking method:
- Peel the onion. Cut into cubes.
- Chop the garlic.
- Peel the carrots. Chop it coarsely or grate it.
- Clean the zucchini. Cut one kg into cubes, and leave 200 g for baking.
- Peel the potatoes. Cut into cubes.
- Melt the butter in a thick-walled saucepan. Fry the onion and garlic until translucent.
- Add carrots. Fry for 5 minutes, stirring.
- Add zucchini. Stir the vegetables. Simmer for 5 minutes.
- Add potatoes, pepper, salt, curry.
- Pour in water, add cream, stir.
- Bring the broth to a boil. Simmer over low heat for 15-20 minutes until the potatoes are softened.
- Puree the soup with a blender.
- Cut the loaf into cubes and fry in butter.
- Cut the remaining zucchini into rings, brush with oil and add a little salt. Place on the grill and cook in the oven until browned.
- Serve in portioned bowls. Carefully place a few zucchini rings and croutons on top.
From potatoes
- Cooking time: 75 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 649 kcal.
Creamy potato soup made with milk and low-fat cream is very tasty and tender. This dish is highly recommended to be served with crispy brown croutons, which you can easily make in the oven. The soup is prepared not with onions, but with leeks, because it tastes much more delicate and softens better. Be sure to remember how to make this first dish.
Ingredients:
- potatoes – 0.5 kg;
- ground black pepper, salt;
- water – 1 glass;
- parsley - half a bunch;
- milk – 1 glass;
- egg yolk – 1 pc.;
- butter – 2.5 tbsp. l.;
- leek - 1 stalk.
Cooking method:
- Wash and prepare vegetables.
- Remove the green part of the leek. Cut the white into small rings.
- Melt 1 tbsp in a frying pan. l. butter and fry the onion until golden brown.
- Cut the potatoes into cubes. Place it and the onion in a saucepan. Add salt and pepper. Cover with water and cook for approximately 25 minutes.
- Grind the potatoes and onions through a sieve or puree in a blender.
- Add the rest of the butter, hot milk, and yolks. Puree the mixture again. Pour into bowls and serve garnished with parsley leaves.
From forest mushrooms
- Cooking time: 55 min.
- Number of servings: 2 persons.
- Calorie content of the dish: 428 kcal.
Creamy mushroom soup with potatoes and cream is the perfect dish for a hearty but light lunch. It is very tasty, with a pleasant texture. If you have wild mushrooms and are thinking about how best to use them, then remember the recipe for making puree soup from them. Not a single person present at your dinner table will refuse such a dish.
Ingredients:
- forest mushrooms – 280 g;
- vegetable oil – 1 tbsp. l.;
- potatoes – 200 g;
- cream 10% fat – 100 ml;
- onion – 40 g;
- dried marjoram – 0.5 tsp;
- salt pepper;
- dried savory – 0.5 tsp;
- water – 0.5 l;
- dried thyme – 0.25 tsp.
Cooking method:
- Peel and cut the potatoes.
- Wash the mushrooms. Leave a few smaller pieces for decoration. Peel and chop the rest.
- Boil water in a saucepan. Place potatoes and mushrooms in it. Add marjoram, thyme and savory.
- Bring the broth to a boil. Cook for 15 minutes over medium heat, covered.
- Chop the onion. Cut the mushrooms into beautiful slices. Fry together in vegetable oil.
- Grind the finished soup with a blender. Add cream, pepper, salt and beat again.
- Serve in portioned bowls, topped with fried onions and mushrooms.
From cauliflower
- Cooking time: 45 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 747 kcal.
Making cauliflower puree soup is a very simple process that even the most inexperienced housewife can easily complete. A little cheese and milk are added to it, which gives the finished dish a soft, creamy taste. The puree soup has a pleasant creamy structure and a beautiful light shade. It is recommended to serve with garlic croutons cooked in the oven.
Ingredients:
- cauliflower – 1 kg;
- green onions – 1 bunch;
- water – 2 glasses;
- salt pepper;
- milk – 2 glasses;
- cheese – 0.3 kg.
Cooking method:
- Wash the cabbage and separate into florets. Cook until fully cooked by mixing 2 cups of milk and water.
- Puree the contents of the pan with a blender.
- Grate the cheese and add to the puree. Salt and pepper.
- Place the pan back on the stove. Cook, stirring continuously, until the cheese is completely dissolved. If necessary, you can add a little boiling water to bring it to the desired consistency.
- Serve the creamy soup garnished with fresh green onions.
From pumpkin
- Cooking time: 45 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 529 kcal.
Pumpkin cream soup looks very beautiful and decorates the table with its appearance. The following recipe recommends cooking it with ginger. Thanks to this ingredient, the soup turns out very aromatic and piquant. The structure of the dish is light, homogeneous and velvety. It should be served with croutons. Sandwiches with salty cheese and fresh vegetables would be an excellent addition.
Ingredients:
- pumpkin – 0.8 kg;
- garlic – 4 cloves;
- celery root – 2 pcs.;
- salt pepper;
- olive oil – 4 tbsp. l.;
- carrots – 2 pcs.;
- onions – 4 pcs.
Cooking method:
- Peel the ginger, garlic, celery. Cut into cubes.
- Peel the onion. Cut into medium pieces.
- Peel the carrots. Cut into half rings.
- Place celery, ginger, onion and garlic in a large saucepan. Drizzle with olive oil and fry.
- Chop the pumpkin coarsely. Add to roasted vegetables. Pour water so that it rises a couple of centimeters above the food.
- Bring to a boil, reduce heat to low. Simmer for 20 minutes.
- Pour the broth into a separate pan. Puree the vegetables with a blender.
- Pour back part of the broth, achieving the desired consistency, stir the soup. Season with salt and pepper and serve.
Diet broccoli soup
- Cooking time: 35 min.
- Number of servings: 2 persons.
- Calorie content of the dish: 327 kcal.
Broccoli is one of the most commonly found foods in various diet menus. The cream soup made from it is low in calories, but nutritious. It is very easy to prepare; the process will take you just over half an hour. The taste of the soup is difficult to describe, but broccoli lovers will definitely like it. Remember how to prepare this easy diet dish.
Ingredients:
- broccoli – 0.3 kg;
- water – 1 l;
- milk – 100 ml;
- processed cheese – 100 g;
- salt, bay leaf, pepper;
- carrots – 1 small;
- potatoes – 1 pc.;
- onion – 1 pc.
Cooking method:
- Separate the broccoli into florets. Peel and cut the remaining vegetables.
- Fill the food with water. Bring to a boil, cook for a quarter of an hour. Before turning off, salt, pepper and throw in a bay leaf.
- Transfer the cooked vegetables to a blender container. Puree.
- Prepare vegetable puree and mix with broth and milk. The last pieces of melted cheese are added. Bring the soup to a boil again, remove from heat and serve.
Video
Loading...