Cream soup with zucchini and potatoes. Recipes for making tender creamy zucchini soup. Zucchini soup with mushrooms

Day by day, the baby grows up, and more and more dishes from the common table are suitable for him for a healthy and balanced diet. Vegetables are the basis of a balanced diet. Vegetables that grow in the region where you live are especially useful, available and fresh.

One of the most common, well-digested, perfectly stored frozen vegetables is zucchini. Zucchini and potato puree soup is easy to prepare and both children and adults love it.

The benefits of puree soup from zucchini and potatoes for a child

Creamy vegetable soups perfectly meet the child's needs to satisfy hunger, keep warm, easily digest food and improve the skill of independent food consumption. Cream soup of zucchini and potatoes tastes good and has an attractive color. And the vitamins and minerals contained in the soup components will strengthen the baby’s health.
Potatoes and zucchini are rich in vitamin C, which enhances the body's protective functions, strengthening the immune system.
Zucchini contains a lot of vitamin A, which has a beneficial effect on vision and skin health, and B vitamins necessary for the baby’s growth and the stability of the nervous system.
Calcium, magnesium and potassium found in these vegetables, are necessary for the health of teeth and the skeletal system, are responsible for metabolism in the body, and iron stabilizes hemoglobin levels.

Puree soup with zucchini and potatoes is quite good. Usually, by 8 months, the child is already familiar with both zucchini and potatoes separately. This means that it is quite possible to combine them into soup.
Both vegetables are hypoallergenic and are easily digested by small children.
You need to prepare the first soup using water or vegetable broth. Use only fresh fruits, the quality of which you have no doubt about. Choose young, thin-skinned zucchini; The potatoes are firm, not limp, without any green spots. It is very good if the vegetables are grown in your own garden. In this case, be sure to prepare zucchini for the winter by freezing them.
Prepare the soup for one serving. This way you will retain all the beneficial substances of vegetables and protect your baby from possible complications.
The daily volume of potato-squash puree soup is 100-150 ml. They can replace one feeding, for example lunch.

Zucchini and potato puree soup - recipe

Required Ingredients

half a medium zucchini;
potatoes - 2 pieces;

water – 500 ml;
cream 10% fat – 100 ml.

Cooking step by step

Cool the finished soup and puree using a blender. Stirring carefully, add cream.

Your potato-zucchini cream soup is ready!

If your baby is not yet familiar with industrial milk or cream, add expressed breast milk or adapted formula to the soup if your baby is artificial.

For children after one year, you can add greens, carrots, onions, a little salt and pre-boiled meat to the creamy soup of zucchini and potatoes. Easily digestible varieties of meat are recommended for kids: rabbit, chicken, turkey.

How to make puree soup from zucchini and potatoes - video

Puree soup made from zucchini and potatoes with the addition of meat, herbs and onions is perfect for a child over 10 months old. After watching the video, you will see how easy it is to prepare this soup.

Teach your baby to eat from the common table using simple recipes. The first soups for a child should be tender and easy to digest; do not salt them or fry them. Use vegetables such as zucchini and potatoes, they are hypoallergenic and well tolerated by children.

Try cooking something delicious for older children.

Vegetable soups are classics of Russian cuisine; they are prepared with broths, lean ones, with mushrooms and beans. Zucchini soup is considered an original version of the first course, despite the fact that chefs consider this vegetable an indispensable ingredient in winter pickles and main courses.

Soup with zucchini, potatoes and chicken is a hearty first course, as it turns out thick thanks to a hearty set of ingredients. Experienced housewives serve this dish for Sunday family dinner as a delicacy hot option.

In order to prepare an appetizing soup, you should prepare a set of ingredients:

500 grams of boiled chicken breasts;
a couple of small young zucchini;
red and green bell peppers;
bulb;
a glass of fresh tomato puree;
3 cloves of garlic;
a couple of medium potatoes;
salt, pepper, vegetable oil.

Prepare the soup in an enamel container, first pour a liter of liquid or broth into it.

Peeled and cut into thin strips potatoes are placed in a saucepan, brought to a boil and boiled over low heat until half cooked.
The onion is chopped and fried in vegetable oil until soft, after which the peppers, cut into thin strips and chopped garlic, are added to the frying pan. Simmer the mixture for 5 minutes under the lid.
Finely chopped zucchini is added to the vegetable mixture, mixed and simmered for about 7 minutes.
Pour potato broth over the vegetable mixture, add mashed tomatoes, boiled chicken, cut into small cubes, and bring the mixture to a boil.
After boiling, cook the soup over low heat for 8 minutes, add herbs.

The dish is served with sour cream or low-fat yogurt.

Zucchini puree soup with meatballs

Thick and satisfying zucchini soup can be cooked with the addition of meatballs. A delicious first course is not only thick and satisfying, but also quite high in calories.

This version of the first course is prepared from the following ingredients:

3 medium sized zucchini;
bulb;
250 grams of minced meat;
carrots – 2 pieces;
salt, herbs, vegetable oil.

The preparation of this dish begins with the preparation of the main ingredient: the zucchini is washed, peeled and cut into small cubes.

Wash the vegetables thoroughly and remove the skin from the zucchini.
Place the prepared vegetable in a pan of water, bring to a boil and cook for 20 minutes over low heat, after which small minced meatballs are added to the broth.
The chopped onion is fried in vegetable oil until half cooked, grated carrots are added and the vegetables are sautéed over low heat until tender.
Place the onions and carrots into the soup, remove the finished meatballs from it, and grind the soup ingredients with a blender.
Return the meatballs to the puree soup, bring the mixture to a boil, add the herbs and turn off the heat.

This soup is served with sour cream.

During the cooking process, the liquid evaporates, so cooks recommend periodically adding a little boiling water or broth.

Zucchini soup with melted cheese

A soup with a delicate and special taste is made from zucchini and melted cheese. The cheese itself gives a special creamy milky flavor to the finished dish; moreover, this soup is not flavored with sour cream or mayonnaise.

The main ingredients of this tender and light soup are:

a couple of small zucchini;
Bell pepper;
carrot;
100 grams of processed cheese;
salt, herbs, butter.

In order to prepare a delicate puree soup from zucchini with melted cheese, initially take a container and 2 ½ liters of water.

Shredded carrots are fried until half cooked in butter, zucchini and pepper, chopped into cubes, are added.
The mixture is simmered for 5 minutes with occasional stirring.
Bring the water to a boil, add the sauteed vegetables and let the mixture boil again.
After boiling, cook the soup for about 10 minutes, add grated processed cheese and cook with constant stirring for 5 minutes.
Season the dish with herbs, salt to taste and turn off the heat.

You can add chopped garlic and your favorite spices to this dish.

Zucchini soup with mushrooms

Mushroom soup lovers will love this recipe for clear zucchini soup with mushrooms.

A hot dish is prepared from the following ingredients:

half a kilogram of fresh mushrooms;
7 medium potatoes;
a couple of zucchini;
bulb;
carrots – 2 pieces;
fresh tomatoes – 2 pieces;
vegetable oil, salt, spices, herbs.

Step by step recipe:

Shredded carrots and onions are fried in oil until tender.
Peeled and washed mushrooms are chopped into cubes and boiled in boiling water for half an hour.
Peel the zucchini and potatoes and chop them into small cubes.
Add vegetables to the mushroom broth, let it boil for 10 minutes, add fried carrots and onions, bring the mixture to a boil.
After a quarter of an hour, turn off the heat, add herbs and spices.

Before serving, the dish is seasoned with sour cream and chopped green onions.

Zucchini cream soup with cream

Creamy zucchini soup with added cream will decorate any Sunday family dinner.

This hot dish is prepared from simple ingredients:

small zucchini;
carrot;
bulb;
a couple of potatoes;
100 grams of cream;
salt, vegetable oil.

Prepare puree soup from zucchini with cream following the following sequence of actions:

Peeled onions and carrots are cut into rings and fried in vegetable oil until tender.
Peeled zucchini and potatoes are cut into small cubes, mixed with fried vegetables and poured with two glasses of water.
Bring the mixture to a boil and boil until the potatoes are completely cooked.
Drain half the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
Transfer the finished dish to a tureen and dilute with warm cream, add herbs and spices.

This dish is served with croutons. The soup can be seasoned with marjoram and dried herbs.

Zucchini soup with potatoes

Cooking recipes are distinguished by a variety of flavors and ingredients, including the base. Delicate puree soup is prepared in milk with the addition of butter.

The following ingredients are prepared for such a hot dish:

liter of milk;
half a liter of water;
3 potatoes;
a couple of small zucchini;
salt, butter.

Before preparing the soup, milk is mixed with water in an enamel container.

Bring the milk to a boil, add peeled and diced potatoes and cook for 10 minutes over low heat.
The zucchini is peeled and seeded, chopped into small cubes and added to the potato-milk mixture, allowed to boil and reduce the heat.
Boil the soup until done, add butter to taste at the end and place the dish in a blender.

You can experiment and grind the ingredients not using a blender, but grind the soup through a sieve. In any case, the taste of the finished dish is especially delicate and special.

We have collected for you the best recipes for making pureed zucchini soup: with cream, milk, kefir, vegetables. Fast, simple and very useful!

Half a large or one medium zucchini, about 1.5 kg
Three small carrots – 150-200g.
Turnip onion – 150-200g.
Vegetable pepper (sweet, not bitter) – 100-150g
Garlic – 2 cloves
Vegetable oil
Butter 1 tbsp. spoon
Cream 2 cups

The ease of preparing this soup lies in the fact that the ingredients do not have to be cut into even pieces, then they still need to be chopped.

Place 3 liters on low heat. pan, preferably with a flat bottom, and pour vegetable oil onto the bottom. As soon as the oil is hot, add the onion to the pan and simmer for no more than 2-3 minutes. The onion cannot be fried, otherwise it will give off bitterness.

Add carrots to the stewed onions and simmer for another 3-5 minutes.

As soon as the carrots have given off their color and sweetness, add pepper and simmer everything together for another 5 minutes.

Add the zucchini, add a little salt (so that the zucchini releases juice) and simmer until fully cooked. I determine doneness by the color of the zucchini. As soon as they become transparent, turn off the heat under the pan and let them cool slightly.

After the soup has cooled, grind it with a blender until it becomes a homogeneous mass.

Pour a glass of cream into the resulting mass, add butter and place on low heat.

Bringing to a boil, salt the puree soup to taste.

As soon as the soup boils, add crushed garlic and turn off the heat.

You have got the most delicate puree soup, which can be served as a European dish with croutons or fresh bread. You can decorate the plate with a splash of cream, fresh herbs and crackers.

Recipe 2, simple: pureed zucchini and potato soup

If you need a soup with less calories, you can use water, and for a more satisfying option, for example, chicken broth is suitable. But no matter what you choose, the result will definitely please you.

Water or chicken broth – 750 ml
Sour cream – 2 tbsp
Vegetable oil – 1 tbsp
Garlic -2 cloves
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 3 medium pieces (more is possible, the soup will be more satisfying)
Zucchini – 2 pcs.
Salt, pepper to taste, croutons, herbs

Peel the onion and cut into half rings or slightly smaller, garlic into slices, lightly fry everything together in a saucepan.

Cut carrots, zucchini, potatoes into small slices and add to the onion and garlic, lightly fry everything.

Add water or chicken broth and simmer over medium heat until the vegetables are cooked. Before finishing cooking, add salt and ground black pepper.

Add sour cream and use an immersion blender to puree. I got a fairly thick soup; you can adjust the thickness of the soup yourself, using vegetables or broth.

Serve the zucchini soup with herbs and croutons. Instead of sour cream, you can use cream, this amount is approximately 100 ml.

Recipe 3: delicious zucchini puree soup with milk

Zucchini goes very well with almost all dairy products. Milk gives the soup a delicate and refined taste, and parsley emphasizes it. The soup is dietary and should especially appeal to those who are watching their figure. The milk in the recipe is also diluted with water.

1 medium zucchini (300 g);
1 tbsp. milk;
1 clove of garlic;
a little parsley;
salt, pepper to taste.

We thoroughly wash the zucchini and cut it into large cubes along with the skin. We put them in a saucepan, pour a glass of milk and add a glass of water so that the zucchini does not burn and the puree soup is more soup-like.

Coarsely chop the parsley and also put it in the pan.

Place the saucepan over medium heat and cover the pan with a lid. Zucchini will need 10-15 minutes. They should become soft and easily pierce with a fork. The water should not evaporate much. Salt and pepper boiled zucchini with milk to taste.

Squeeze out a clove of garlic. Process into puree using an immersion blender directly in the pan. Zucchini soup with milk is ready! Serve with fresh parsley. Delicious with a regular white loaf. Bon appetit!

Recipe 4: Zucchini puree soup with cream (step by step)

When you want something light, refreshing, but at the same time delicious - prepare zucchini cream soup! It will fill you up, but will not give you a feeling of heaviness in the stomach, it will delight you with its delicate creamy taste and its pastel color... And if you serve it with beautiful “hearty” croutons, you can pleasantly surprise your soulmate. We will prepare vegetable puree soup from zucchini with cream; the consistency of this soup is very delicate. Try it!

zucchini – 3 pcs.;
carrots – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
cream 20% - 250 ml;
garlic – 2 cloves;
salt;
for croutons - bread/loaf.

Trim and peel the outer membranes (husks/skin) of zucchini, carrots, potatoes, garlic and onions. Cut the zucchini, onion and all root vegetables into large random pieces, and garlic into large slices. It is better to use young zucchini, they have a delicate peel and small seeds; it is not necessary to trim the peel.

If you are cooking with mature zucchini, peel the zucchini, cut the zucchini in half and remove all the seeds.

Place a non-stick/ceramic frying pan on the fire and pour in a few tablespoons of your chosen vegetable oil. First, fry the onion segments along with the garlic slices until soft.

And then add all the other vegetable ingredients - zucchini, carrots and potatoes. Simmer the assorted mixture together for 7-9 minutes, systematically and constantly stirring the set of vegetables, over low, moderate heat. Add salt at the end.

Pour in as warm a broth as possible (ideally) or to save time - ordinary boiled water, cook until the vegetables are absolutely (!) fully cooked, first of all, your potatoes.

When the zucchini, vegetables, and potatoes are ready, transfer all the circles and cubes into a deep dish (of course, we don’t drain the liquid, we still need it!). “Punch” the stewed assorted vegetables with a powerful blender into a homogeneous puree, without unpleasant lumps. At the same time, you need to heat the cream over the fire.

In one saucepan, combine the vegetable puree, remaining broth and heated cream. Stir the puree with cream, season with more spices if necessary and let the cream soup brew under the lid. Zucchini soup is ready!

While the creamy zucchini soup is brewing, quickly prepare wonderful croutons. Moreover, they can be of any chosen shape - hearts, letters or certain symbols. Just cut out everything you want to express to your loved ones from a thin slice of loaf with kitchen scissors.

Fry the croutons in a dry frying pan and serve with zucchini cream soup along with any fresh herbs! By the way, you can sprinkle the soup with sweet ground paprika or a pinch of red pepper on top, serve it with a slice of lemon or sprinkle with balsamic...

Recipe 5: Dietary soup of zucchini puree with garlic

This soup will become a welcome guest at the dinner table. If you are fasting, it will diversify your fasting table, and if you are not fasting, you can replace part of the water with cream. But the soup is also good in this lean version! The hardest thing is to restrain yourself and not empty the entire pot at once. So cook and enjoy.

Zucchini 2 pcs.
Leek 1 pc.
Garlic 1 clove
Dill 50 gr.
Olive oil 2 tbsp. l.
Salt to taste
Pepper to taste

Cut leeks into rings. I really love this onion for its delicate taste and spring green color.

Heat olive oil in a saucepan. It is better to use cold-pressed olive oil, it is called Extra Virgin.
Add leeks and fry, stirring, for 5 minutes.

Add chopped dill, salt and pepper, pour in 1 liter of hot water and bring to a boil. After 2-3 minutes turn off.

Remove the pan from the heat. Gently blend with a blender until pureed.

Add garlic. Our puree soup is ready. Bon appetit!

Recipe 6: Zucchini puree soup with melted cheese

The soup turns out tasty and nutritious. This dish will perfectly diversify your menu.

2 young zucchini;
1 processed cheese “Creamy”;
1 onion;
1 clove of garlic;
300-400 ml chicken broth;
olive oil;
butter;
salt;
sweet ground paprika;
greens for serving.

Recipe 7: Zucchini and cauliflower puree soup

Delicious, healthy and lean cauliflower and zucchini puree soup. During cooking, you don’t need to add anything extra to the broth - bay leaf and black pepper will be enough. Even kids enjoy eating this puree soup for lunch.

Cauliflower: 200 g
Zucchini: 1 pc.
Broccoli: 100 g
Bay leaf: 2 pcs.
Salt: to taste
Fresh herbs: to taste

The puree can be prepared as a side dish, or as a soup. Kids love this dish very much and eat it with pleasure. As a complementary food, this is an excellent option. In addition, cauliflower and zucchini puree is also ideal for fasting days or during fasting.

We separate the cabbage into inflorescences and cut the zucchini not too finely (one ring into two parts). Meanwhile, put a pan of water on the fire and wait for it to boil.

Place the vegetables in boiling water, add salt and season to taste (I recommend using only bay leaves and peppercorns). Cook until the vegetables are ready (no more than 10 minutes over low heat).

Place the vegetables in a blender and chop. If you want the soup to be puree, add a little broth.

Before serving, sprinkle with dill or parsley. If you are cooking for a baby, you can add more broth, potatoes when cooking the broth and carrots.

Recipe 8: Lenten creamy zucchini and potato soup

You can prepare puree soup from zucchini and potatoes at any time of the year, but you need to take care of preparations for soups in advance. Zucchini holds up well to freezing, so you can cut them into cubes, freeze them, and store them in the freezer until spring. And if your dacha has pleased you with a good harvest of zucchini, then take the largest ones to the balcony or keep them in a cool place. Large zucchini can be stored fresh until winter.

medium-sized zucchini – 1 piece;
potatoes – 3-4 pcs;
carrots – 2 pcs;
onion – 1 piece;
water or vegetable broth - 1.5 liters;
garlic – 2 large cloves;
vegetable oil – 3 tbsp. l;
salt - add to taste;
coarsely ground black pepper – 2 pinches per serving;
any greens - for serving soup.

Chop the vegetables while the water or vegetable broth is boiling. If the soup is not prepared during Lent, then you can cook it in chicken broth. Peel the zucchini, cut into circles and check for hard seeds inside. Cut into cubes not very large.

Cut the carrots into small cubes or grate them on a coarse grater. Of course, grating is faster than slicing, but when frying, grated carrots will take on more oil, so saving time will cost you extra calories.

Cut the potatoes finely, into cubes or thin strips.

Finely chop the onion and garlic cloves. Garlic, by the way, can be added without frying at the end of cooking to a pan with chopped vegetables or to plates.

The water began to boil intensely, it’s time to load the potatoes into the pan. We wait until the water starts to boil again, adjust the heat so that the boil is not very violent, and begin to sauté the vegetables for the soup.

Heat the onion cubes and garlic in oil. We don’t fry it, we won’t do any frying. Add carrots, stirring and simmering vegetables for 2-3 minutes.

Pour the zucchini into the frying pan, mix the contents of the frying pan and continue to simmer over low heat for another five minutes.

The potatoes are already cooked, you can add stewed vegetables to the pan and cook them until fully cooked.

Cook the soup for about 10-15 minutes over very low heat. The slower the fire, the better and more evenly everything warms up and simmers; the vegetables gradually give off their taste, becoming saturated with different aromas.

Turn off the heat when the vegetables are completely soft. Let cool slightly, transfer with a slotted spoon to a blender bowl and puree. If the walls of the pan are high, then you can drain some of the broth and chop the vegetables without removing them from the pan. Then heat it up, add broth and dilute the soup to the desired thickness. Add salt to the soup, wait until it starts to boil and turn it off.

There is no need to infuse the puree soup; after cooking, it is immediately poured into plates and served. You can add croutons, croutons, toast bread, dried in the oven, and season the soup itself with coarsely ground black pepper and fresh herbs. Bon appetit!

Recipe 9, step by step: squash cream soup

Zucchini soup with roasted garlic is a flavorful and nutritious first course. The longest stage in its preparation is baking the garlic cloves, but it is the garlic that gives the dish its delicious taste. By the way, during the baking process, garlic loses its inherent pungent odor, and in return, acquires an amazing subtle aroma that is transferred to the soup. Tender zucchini is the main ingredient of the dish, making the soup tender and appetizing. Potatoes fit harmoniously into the overall composition, making the meal satisfying. And fried onions and freshly ground black pepper only complement the taste sensations.

zucchini – 600 g
garlic – 1 head
onion – 1 small head
potatoes - 3-4 tubers
cream 10% fat – 200 ml
butter – 1 tbsp. l.
vegetable oil – 2 tbsp. l.
freshly ground black pepper, salt to taste.

Preheat the oven to 200° C. Divide the head of garlic into cloves. No need to peel! Place the cloves in a fireproof dish and sprinkle with vegetable oil (1 tbsp.).

Bake until soft, 30 minutes.

Cool. Carefully cut off the ends of the skins and squeeze out the fragrant garlic pulp from the cloves. Remove the peel from the onion, wash and cut into half rings.

Wash and peel the potatoes. Cut the tubers into small cubes.

Wash the zucchini and cut into circles or semicircles. There is no need to peel young zucchini, but it is advisable to peel old zucchini from rough skin.

Melt the butter in a saucepan over low heat, add vegetable oil (1 tbsp).

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:

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.
Serve the soup with crispy croutons, toast, and garlic dumplings.
You can use zucchini instead of zucchini in any recipe.
The more potatoes you put in, the denser the dish will be.
Instead of vegetable oil, you can use butter. This will improve the taste, but increase the calorie content.
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 only with 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:

Wash and peel all vegetables before cooking. Cut into equal pieces.
Bring the broth to a boil. Throw vegetables in there. Cook over low heat for a quarter of an hour.
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.
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:

Cut peeled onions and carrots. Place them in a multicooker container and pour oil over them.
Set the “Frying” mode. Cook the vegetables until they turn golden.
Add chopped potatoes and broth to the bowl, set the “Soup” program for half an hour.
After 15 minutes, place the chopped zucchini, salt and pepper in a container. Let them prepare before turning off the device.
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:

Cut the zucchini into cubes and cook them in the broth until they become soft.
Fry onion and garlic in oil. Place them in the broth.
When the zucchini has softened, remove the dish from the heat and cool slightly.
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:

Wash and peel the zucchini, pumpkin, cut. Crush the garlic.
Finely chop the onion, carrot and grate the cheese.
Heat olive oil in a saucepan, fry onions and garlic. When they become soft, pour water, add pumpkin, zucchini, and carrots.
Cook for about 20 minutes.
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 saturates. 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:

Chop the onion. Fry in oil until soft.
Cut the celery into small pieces. Place in a frying pan with the onion, fry for 3 minutes.
Cut the zucchini and also place it with the rest of the vegetables. Simmer for 2 minutes.
Place the ingredients in a saucepan and pour in the broth. Cook until the vegetables are half-raw.
Add cauliflower, broccoli. Cook until all products are completely soft.
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:

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.
In another bowl, cook the shrimp. Salt the water and, if you want, add a little lemon juice to it.
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.
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:

Boil the chicken in salted water. When it cools down, disassemble it into fibers.
Peel carrots, onions, zucchini. Cut into approximately equal pieces, not too small.
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.
Pour the broth into the pan, throw in the zucchini and carrots. Cook for about a quarter of an hour.
Heat the milk, dissolve the flour in it, add salt and seasonings.
Puree the soup preparation, carefully pouring white sauce into it.
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:

Wash and cut the zucchini.
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.
Peel and chop the potatoes, onions, and carrots.
Remove the zucchini from the saucepan and add other vegetables. Fry for 5 minutes, salt, season, add garlic. Cook for a few more minutes.
Put the zucchini back into the saucepan, mix all the ingredients, add tomato paste.
Add enough water to cover the vegetables. Boil the soup until they become soft. Then puree it with a blender.
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:

Finely chop the celery, garlic, onion, zucchini, and potatoes.
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.
Place potato and zucchini pieces in a saucepan. Cook for another two minutes.
Fill the mixture with water, add salt and spices, cook for about half an hour.
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:

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.
Cut the zucchini into large pieces. Place them and the mushrooms and onions in the pan. Pour milk, add spices.
Cook over low heat for half an hour from the moment it boils.
Puree with dill and the rest of the butter in a blender. Serve garnished with fresh herbs.

Video

Taste Info Cream soup

Ingredients

zucchini – 3 pcs.;
carrots – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
cream 20% - 250 ml;
garlic – 2 cloves;
salt;
for croutons - bread/loaf.

How to make creamy zucchini soup

If you are cooking with mature zucchini, peel the zucchini, cut the zucchini in half and remove all the seeds.

Place a non-stick/ceramic frying pan on the fire and pour in a few tablespoons of your chosen vegetable oil. First, fry the onion segments along with the garlic slices until soft.

Pour in as warm a broth as possible (ideally) or to save time - ordinary boiled water, cook until the vegetables are absolutely (!) fully cooked, first of all, your potatoes.

To prepare creamy squash soup, you can also use other vegetables: broccoli, young or frozen green peas, spinach, zucchini, cauliflower. All these vegetables are boiled with zucchini until tender, and then blended with a blender into a homogeneous mass.

This soup will go well with mushrooms; you can use frozen wild mushrooms or fresh champignons. Leave a few mushrooms thinly sliced to decorate our first dish.