We do not chop the vegetables very finely, since they will still be chopped by the blender. Chop the onion into half rings or cubes, peel a few cloves of garlic, and cut the carrots into cubes.
If we are preparing soup with new potatoes, scrape off the skin with a knife and cut the potatoes into pieces. Peel and cut the mature potatoes into strips. Remove a thin layer of skin from the zucchini and cut into pieces.
Add onion and garlic cloves to hot oil. Fry for a few minutes until the garlic releases its aroma into the oil.
Add carrots and potatoes. We do not fry these vegetables, but soak them in oil and simmer for five minutes over low heat.
Place the zucchini in the pan. Mix with the rest of the vegetables and also let them soak in the oil for about five minutes. Season with turmeric (it will give the soup a more appetizing look) and sweet paprika. Add salt to taste, but you can add salt to already prepared soup.
Sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-style: solid; border-width: 1px; font-family: Arial, "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; height: 35px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf; color: #ffffff; width: auto; font-weight: bold;).sp-form .sp-button-container ( text-align: left;)
Add enough water or broth to cover the vegetable mixture slightly. After boiling, turn down the flame and cook the soup until all the vegetables are soft.
Puree the boiled vegetables with an immersion blender, after draining the broth. Then dilute with drained broth, pour in cream. Heat, adjust with salt and spices.
Pour the puree soup into bowls, sprinkle with ground pepper or chopped herbs. Serve with croutons or crackers. Bon appetit!
Not so long ago, pureed zucchini soup and other similar dishes were considered “far away” for our stomachs. They were one of the elements of haute cuisine and were served exclusively in restaurants. But over time, housewives mastered its preparation, and squash puree soup became part of the diet of ordinary Russians. As it turned out, this soup is quite simple to make and at the same time it is incredibly tasty and healthy.
Thick squash soup
Cream of squash soup and cream of squash soup originally originated in France. Every cook in this country is convinced that soup is the main dish in the diet and its role is as important for health as a strong foundation for any building. How are they useful?
Thick zucchini soups are extremely useful for those who have diseases of the gastrointestinal tract, who want to reduce their weight and at the same time saturate their diet with the right food. And this is due to the fact that zucchini itself is quite easily absorbed by our body, and soup is considered one of the best dishes, which it is advisable to eat more often. Thus, it turns out that thick zucchini soup is a rather valuable dish that you should definitely learn how to cook and eat at least three times a week.
In addition, this dish has a delicate texture and pleasant taste, and due to the fact that all products are beaten until smooth, you can add a lot of additional “benefits” to it. As a result, even ardent opponents of onions, carrots, celery, etc. will eat the most delicate soup with appetite, not realizing that these same products are present in it.
Zucchini puree soup can be prepared with the addition of absolutely any vegetables. Both the main product and additional ingredients must be thoroughly washed and cut. In this case, the components do not necessarily need to be crushed; on the contrary, they are usually cut into large pieces. Next, the products are poured with water or broth and boiled until cooked. Finally, the contents of the pan are allowed to cool slightly and crushed using a blender.
On a note! To make zucchini soup, you can use any broth: vegetable, fish, mushroom or meat!
If necessary, dilute the finished squash puree soup with a small amount of broth to the optimal consistency. In this case, you can adjust the density yourself, according to your own preferences. Pour the finished dish into plates and, if desired, add fresh herbs, crackers or grated cheese.
Creamy zucchini soup
Creamy zucchini soup is a variation of creamy soup. Its distinctive feature is the base, which is not broth, but milk or cream. This dish will have a softer consistency, reminiscent of the most delicate butter cream, thanks to which children eat it with great pleasure.
Here you can also improvise with ingredients and use absolutely any combination. This dish significantly simplifies kitchen duties and allows you to feed the whole family quickly, satisfyingly, tasty and with health benefits.
On a note! In general, both puree soup and cream soup can be prepared from several types of vegetables, meat and mushrooms. Sometimes legumes and cereals are added to squash soup, for example, beans, rice, peas, pearl barley, etc.
The main characteristic feature of these dishes is their consistency. To obtain the desired texture, you can use an immersion blender or food processor. Some people finish by passing the puree through a fine mesh sieve. This process is quite labor-intensive, especially if the dish was prepared for a large family. To make it easier to puree the soup, special attachments that are equipped with some models of food processors will help. They have blades with plastic or metal sieves, and thanks to this attachment you can get an absolutely homogeneous, tender, lump-free zucchini soup in a matter of seconds.
So, let's start cooking!
Classic squash soup
This is the easiest recipe for pureed zucchini soup. For it you will need the following products:
- medium zucchini;
- 100 g processed cheese;
- a couple of garlic cloves;
- 30 g breadcrumbs;
- 20 g fresh herbs;
- 500-600 ml broth;
- 4 g salt.
We remove the main ingredient from the peel and seeds. Cut as desired.
On a note! If the zucchini is young, then you don’t have to remove the seeds!
Place a saucepan on the fire, pour in 700 ml of broth, add the chopped zucchini and bring to a boil. After a couple of minutes, add thinly sliced garlic, grated cheese and wheat crackers into the broth. Cook the soup until the cheese is completely dissolved, then add salt to taste and puree until smooth. Using the broth, we adjust the thickness of the soup, pour it into plates and garnish with chopped herbs.
Zucchini cream soup
We will prepare creamy zucchini soup from the following ingredients:
- a couple of young zucchini;
- bulb;
- carrot root;
- a couple of cloves of garlic;
- 50-60 ml cream;
- 10 g sugar:
- bay leaf;
- a pinch of black pepper;
- 4 g salt.
Remove the skin from the zucchini and remove the seeds if necessary. We cut them into large pieces. Peel the carrots and also chop them. Peel the onion head and leave it whole. Remove the husks from the garlic cloves.
Boil carrots and onions in water until tender. Once the broth is ready, discard the vegetables. Place the prepared zucchini in a saucepan with vegetable broth, add bay leaf and sugar. Bring to a boil, reduce the gas supply to a minimum, after a couple of minutes remove the bay leaf and cook the contents of the saucepan for a quarter of an hour under the lid. Remove from heat, using a slotted spoon, remove the prepared zucchini and garlic from the broth and grind them into a puree.
Return the zucchini puree to the stove, add salt, pepper, a small piece of butter and cream. Stir gently and turn on low heat. After the mixture boils, dilute it to the required consistency with the remaining vegetable broth. Cook the soup over low heat with constant stirring for five minutes, then remove from the stove and leave covered for ten minutes. Pour the finished cream soup into bowls and sprinkle with green onions or dried herbs.
On a note! If the zucchini cream soup is intended for children, then you should not add black pepper and bay leaf to it. In this case, the fewer additives, the better. For yourself, you can use absolutely any seasonings and aromatic herbs!
With potatoes
Zucchini and potato soup is another light and healthy dish that is sure to please both adults and kids. To prepare it you need to prepare:
- 4 small zucchini;
- a couple of large potato tubers;
- onion head;
- 800-900 ml broth;
- 180 ml cream;
- a couple of cloves of garlic;
- a pinch of pepper;
- 5-6 g salt.
Remove the husk from the onion and chop it. Peel the garlic cloves and chop them as finely as possible. Pour a small amount of vegetable oil into a saucepan, heat it thoroughly, then fry the chopped onion and garlic.
Peel the zucchini and potatoes, cut them randomly and place them in a saucepan with fried vegetables. Simmer everything covered over low heat for 5-6 minutes. Add broth, let it boil and cook until all ingredients soften.
Warm the cream in a separate container. Drain the broth and puree the vegetables. Return the vegetable mass to the saucepan, add hot cream and stir. If you find the soup too thick, you can thin it a little with the remaining broth. Remove the dish from the heat and pour into serving bowls. We fry pieces of wheat bread in a frying pan and decorate our delicate soup with crispy croutons.
With cauliflower
The recipe for zucchini and cauliflower soup includes the following ingredients:
- 450 g zucchini;
- 400 g cauliflower;
- medium potato tuber;
- bulb;
- 30 ml olive oil;
- 55 g hard cheese;
- 180 ml cream;
- 4-5 g salt.
While the cabbage is ready, peel the zucchini, potato tuber and onion. Cut as desired. Add the remaining vegetables to the finished cabbage and continue cooking until the potatoes are ready.
Remove the saucepan from the stove, let the vegetables cool slightly, add a couple of tablespoons of olive oil and puree. Pour in the cream, stir, put on low heat and warm thoroughly. Pour the finished soup into bowls, sprinkle with grated cheese and garnish with fresh herbs.
Vegetable puree soup with zucchini
Vegetable soup with zucchini is good because you can add almost all the vegetables that you currently have at your disposal. But at the same time, it is better to give preference to seasonal products - this way the puree soup will turn out to be the most delicious and healthy. To prepare it you will need:
- 280-300 g zucchini;
- a couple of potato tubers;
- a couple of fleshy tomatoes;
- carrot root;
- medium onion head;
- 1 tables. spoon of vegetable oil;
- 5-6 peppercorns;
- 3 cloves of garlic;
- bay leaf;
- several sprigs of dill;
- 4-5 g salt.
Peel the potatoes, chop them, put them in a saucepan, add water and cook for a quarter of an hour. Peel the carrot root and cut into thin slices. Remove the husk from the onion and chop it into half rings. Peel the zucchini and cut into medium cubes.
Heat the vegetable oil in a frying pan and fry the chopped onion and carrot slices. After about five minutes, add the zucchini cubes. Cook everything for 10 minutes. Blanch the tomatoes in boiling water, then remove the skin and chop the pulp as desired. Place the tomatoes in the pan with the vegetables. Simmer over low heat for another five minutes.
Transfer the ingredients from the frying pan to the saucepan, bring everything to a boil and cook over low heat for about five minutes. Season with salt and pepper and drop the bay leaf. We remove the husks from the garlic, pass the cloves through a press and also add them to the soup. Stir, let the soup boil and immediately remove from the stove. Remove the bay leaf. Mix everything in a blender, heat it up again over low heat and leave for about ten minutes with the lid closed.
With shrimps
To prepare squash puree soup with shrimp you will need the following products:
- a couple of small zucchini;
- 10 large shrimp;
- a couple of cloves of garlic;
- 4 pods of asparagus;
- 50 g cheese;
- a pinch of dried basil;
- 4-5 g salt.
Let's start with shrimp. Boil them until tender in water or a double boiler. We clean the asparagus and blanch it in boiling water until tender, after which we immediately transfer it to ice water so that it does not lose its color.
Pour water into a saucepan and add chopped zucchini. Add peeled chopped garlic. Cook everything for a quarter of an hour. We take the finished zucchini out of the water and puree it. Season the puree with the required amount of salt and pepper, and if necessary, dilute it a little with broth.
Pour the finished soup into bowls and place shrimp and asparagus on top. Crumble the cheese and place it on plates.
With Chiken
Zucchini soup with chicken is a quite tasty and satisfying dish. We will prepare it from the following products:
- 600 g zucchini;
- 200 g potatoes;
- 180 g chicken meat;
- 200 g processed cheese;
- 140 g onions;
- 4-5 g salt;
- a pinch of ground pepper.
Cut the chicken into small pieces and boil in salted water. This will take about a quarter of an hour. In the meantime, we are working on the remaining ingredients of the dish. Wash the zucchini and cut into cubes. Peel the potatoes and chop into small pieces. Peel the onion and finely chop it.
Remove the chicken from the broth and place the chopped potatoes in it. Boil for about 20 minutes, add onions and zucchini. We cook everything for about fifteen minutes. After the zucchini is completely cooked, pour the broth into a separate container and puree the vegetables. Dilute the soup to the required consistency and return to the stove. Add pieces of processed cheese, mix and cook over low heat until they are completely dissolved.
With mushrooms
For this soup you will need:
- a couple of medium zucchini;
- 10 champignons;
- large potato tuber;
- onion head;
- a couple of cloves of garlic;
- 55 g processed cheese;
- a couple of sprigs of thyme;
- a small bunch of parsley;
- 120-130 ml cream;
- 1 tables. spoon of olive oil;
- 1 tables. spoon of butter;
- 4-5 g salt.
Peel the vegetables and cut them into large cubes. We thoroughly wash the mushrooms, clean them if necessary and chop them into thin slices. Peel the garlic cloves, remove the core and finely chop with a knife. Wash the parsley and chop it finely. Remove the leaves from the thyme sprigs.
Calories: Not specified
Cooking time: Not indicated
This creamy zucchini soup is perfect for a summer lunch or late dinner. A step-by-step recipe with photos will tell you how to prepare it. After all, the main ingredient in it is zucchini, a universal vegetable actively used in dietary nutrition. It has negligible calories, is not expensive and is quick to prepare. can be cooked with any broth or water. For the dish, choose a mature large zucchini, use low-fat cream - up to 10%. Zucchini has a fairly neutral taste, so complement the soup with hot sauce and garlic croutons.
You will need:
- zucchini – 1 piece,
- onion – 0.5 pieces,
- carrots – 1 piece,
- cream – 120 ml.,
- vegetable oil – 1.5 tablespoons,
- paprika – 1 teaspoon,
- bay leaf – 1 piece,
- allspice – 2 pieces,
- thyme – 1 flower,
- dill – 2 sprigs,
- parsley – 1 sprig,
- salt pepper.
For the sauce.
- chili pepper – 10 grams,
- garlic – 2 cloves,
- vegetable oil – 1 tablespoon,
- croutons or crackers.
Recipe with photos step by step:
Peel the zucchini and cut into cubes. 
Pour 1.5 liters of broth or water over the zucchini. Cook for 10 minutes. 
Chop the onion. 
Cut carrots into cubes. 
Fry vegetables in vegetable oil. 
At the end of cooking, add paprika. 
Place the roast into the soup and cook for 10 minutes. 
Prepare the sauce. Finely chop the chili and grate the garlic. Add oil, salt, mix. 
Add spices and simmer the soup for 5 minutes. Remove spices. 
Separate the vegetables from the broth and blend in a blender. 
Pour cream into the broth and boil for 1 minute. 
Dilute the vegetable puree with the desired amount of broth. Pour the soup into a warmed cup. 
Garnish the soup with herbs and serve with sauce. 
Complete the dish with crackers or croutons. Additionally, you can serve finely chopped greens.
The ready-made one will make you fall in love with it from the first spoon. Creamy structure and delicate taste, combined with spicy additives, gives you a wonderful taste sensation. By slightly changing the recipe, you can get a variety of soup preparation options. You can add shrimp to the soup or make it based on chicken broth with celery root, you can add mushrooms or offal.
Step-by-step recipes for a refreshing and delicious creamy zucchini soup with pumpkin, cauliflower, chicken
2017-10-17 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
1 gr.
1 gr.
Carbohydrates
4 gr.24 kcal.
Option 1: Zucchini soup with cream - classic recipe
Zucchini puree soup with cream has a delicate and velvety texture. It will not add heaviness to the stomach, and at the same time it will satiate perfectly. This soup can be introduced into the diet of children from the age of two.
Ingredients
- carrots - two pcs.;
- vegetable broth - three liters;
- 7 g ground nutmeg;
- ground black pepper - 3 g;
- two onions;
- potatoes - four pcs.;
- sea salt;
- cream - 300 ml;
- young zucchini - four pieces.
Step-by-step recipe for creamy zucchini soup
Peel the washed zucchini. If seeds have formed, remove them. Cut the zucchini pulp into medium pieces. Peel the carrots, onions and potatoes, wash them well and cut into medium-sized pieces.
Place the pan with the broth on moderate heat and boil. We put vegetables in it. Turn the heat down to low and cook until done.
Pour the broth into another bowl. Blend the boiled vegetables in a blender until pureed. Pour the cream into a saucepan and heat until it boils. Pour them into the vegetable puree. Pepper, salt and season with ground nutmeg.
Bring the soup to the desired consistency by adding broth little by little, stirring constantly. Before serving, add finely chopped herbs to the soup.
You can replace zucchini with zucchini. If you want the soup to be hearty, use butter instead of vegetable oil and replace the vegetable broth with meat broth.
Option 2: Zucchini soup with cream - a quick recipe in a slow cooker
Puree soup prepared in this device turns out especially tasty. All processes are done directly in the multicooker container quickly, so cooking does not take much time. Thanks to the “warm” function, the creamy zucchini soup remains warm for a long time.
Ingredients:
- cream - 200 ml;
- chicken broth - 1200 ml;
- fresh herbs;
- garlic - two cloves;
- onion - large head;
- 30 ml refined oil;
- carrots - two root vegetables;
- zucchini - three pieces;
- potatoes - four tubers;
- pepper mixture.
How to quickly make creamy zucchini soup
Cut the peeled and washed onions and carrots into medium pieces. Place the vegetables in the pan of the device and pour in vegetable oil.
Start the “frying” mode. Cook, stirring occasionally, until golden brown.
Peel the potatoes. Wash under running cold water and cut into medium-sized slices. Place the potatoes with the rest of the vegetables. Pour in chicken broth and set the appliance to “soup” mode. Cook for half an hour with the lid tightly closed.
Wash the zucchini, dry with a towel, cut off the peel and chop them into small pieces. After 15 minutes, add the vegetable to the broth. Pepper and salt. Cook vegetables until the end of the program.
Drain off some broth. Grind the contents of the multicooker container using an immersion blender. Add hot cream to the resulting mixture and stir. Add chopped herbs and finely chopped garlic cloves.
If you don't have a blender, you can puree the soup using a potato masher. The more herbs and spices you add to the soup, the richer its taste will be. Cream can be of any fat content. Cut the vegetables into pieces of the same size so that they cook evenly.
Option 3: Zucchini soup with cream and pumpkin
Thanks to pumpkin, the puree soup turns out very flavorful. The dish has a sweetish taste, so even children will like it.
Ingredients
- large onion;
- hard cheese - 75 g;
- 450 ml of drinking water;
- 700 g pumpkin;
- carrots - two pcs.;
- 300 ml cream;
- three cloves of garlic;
- spices;
- zucchini - three pieces;
- 50 ml olive oil.
Step by step recipe
Wash the zucchini, dry it with a towel, trim the vegetable on both sides, cut off the peel. Cut the pulp into small pieces. Peel the pumpkin and remove the fibers and seeds with a spoon. Cut the pumpkin into the same pieces as the zucchini. Peel the garlic cloves and squeeze them through a press into a separate plate.
Rinse the peeled onion and cut into quarter rings. Cut the peeled carrots into small slices. Three large cheeses.
Place a saucepan with a thick bottom on the fire. Pour olive oil into it. Place garlic and onion in hot oil. Fry until transparent. Pour in filtered water. Place carrots, zucchini and pumpkin into the pan. Stir and cook for 20 minutes.
Blend the soup with an immersion blender until pureed, season with spices and pour in hot cream. Add cheese shavings. Mix. Bring to a boil again over low heat. Remove from heat and leave for ten minutes.
Serve the soup with croutons or croutons. Cheese can be hard, soft, creamy or processed. Use nutmeg pumpkin for cooking; it has a pleasant aroma and sweetish taste.
Option 4: Zucchini soup with cream and cauliflower
The calorie content of this dish is minimal, and the taste is simply great. In addition, thanks to the addition of cauliflower, celery and broccoli, the soup is also healthy. The dish has a creamy texture that makes them want to enjoy it again and again. Soup can be used as complementary food in baby food.
Ingredients
- 10 ml vegetable oil;
- 150 ml heavy cream;
- two medium zucchini;
- half a liter of broth;
- 80 g soft cheese;
- 340 g cauliflower;
- two onions;
- 180 g celery;
- 260 g broccoli.
How to cook
Rinse the peeled onion and chop finely. Place a cast iron frying pan on the fire, pour in the oil and add the onion. Fry, stirring occasionally, until soft.
Chop the celery into not too small pieces. Add the onions to the pan and continue to fry the vegetables for about three minutes. Remember to stir constantly so they don't burn.
Wash the zucchini and dry with a towel. If the peel is tough, cut it off. You don't have to peel young zucchini. Cut the vegetable into small pieces and add to the rest of the vegetables. Simmer for a couple more minutes.
Place the fried vegetables in a saucepan, add broth and place on the stove. Cook over moderate heat until half cooked.
Separate the cauliflower and broccoli into small florets. Rinse and add to the rest of the vegetables. Continue cooking until all vegetables are soft.
Grind the vegetables and broth until pureed using an immersion blender. Cut the cheese into pieces. Add it to the soup, pour in the cream, stir and return to low heat. Stir occasionally. As soon as the contents begin to boil, remove from heat, cover with a lid and let stand for another ten minutes.
When serving, add finely chopped herbs and a pinch of grated cheese. Stir the puree soup constantly, otherwise it may burn quickly. For a child, cook soup in vegetable broth.
Option 5: Zucchini soup with cream and chicken
This is a nutritious version of creamy squash soup. The dish contains not only vegetables, but also tender chicken fillet. The result is a soup with a rich taste and unique aroma.
Ingredients
- a piece of butter;
- large carrots;
- spices;
- 120 ml cream;
- sea salt;
- flour - 45 g;
- 450 g chicken fillet;
- three medium zucchini;
- chicken broth - 750 ml.
Step by step recipe
Boil the chicken until cooked. Remove from the stove, cool and separate into fibers by hand.
Wash the peeled vegetables and chop them not too finely. Melt butter in a saucepan. Place the onion in the fat and fry, stirring, until lightly browned. Add the chicken to it and cook for a few more minutes.
Place carrots and zucchini in a saucepan with chicken broth. Cook for another 15 minutes. Heat the cream. We gradually pour them into the flour, season with spices and salt. Mix.
Puree the soup with an immersion blender, gradually adding white sauce. Return to low heat, bring to a boil and serve.
Cool the chicken in the broth so it stays juicy. The taste of the soup will be even brighter and richer if you season it with nutmeg.
Everyone can easily master the recipes for making pureed zucchini soup and enjoy the dish as light, healthy and satisfying. Soup is a great opportunity to experiment in the kitchen: crispy bacon, spicy croutons, and a triangle of melted cheese will change the taste of the dish beyond recognition. We'll tell you how to prepare the soup in our selection.
All connoisseurs of tasty and healthy food will love zucchini soup puree: it satisfies perfectly, but at the same time never leaves a feeling of heaviness in the stomach. It is better to prepare it from milky ripe vegetables with delicate skin and small seeds. If you have a mature and large fruit, it is better to remove the seeds.
For cooking we will need (for 2-3 servings)
- zucchini – 3 pcs.;
- curry seasoning - a pinch;
- cream 20% fat – 200 ml;
- chicken broth – 200 ml;
- salt, pepper to taste.
Grate the zucchini on a coarse grater, season with salt and pepper, add chicken broth and boil until soft. Since they cook very quickly, this can be done on high power in the microwave - they boil in just 10-15 minutes. Beat the warm vegetables in a blender, pour in the heated cream, and add the curry. The soup turns out to be a delicate green color, with pleasant inclusions of curry. You can decorate it with white croutons on top, sprinkle with any seeds or nuts (it goes especially well with cashews), which are pre-fried in a dry frying pan. Light, hearty and spicy soup is ready!
With potatoes
Puree soup made from zucchini and potatoes turns out to be more satisfying and rich. Since zucchini is completely neutral in taste, potato tubers add a pleasant taste, so even picky children will love the dish.
Preparing the soup is very simple: just boil the cups of potatoes and zucchini together, and then grind everything with a blender. At the last stage, pour cream into the soup and season with spices. You should not use curry in this version: the seasoning is very strong. But savory or oregano will come in handy.
From cauliflower
Cauliflower florets pair surprisingly well with the fresh flavor of baby squash. This puree soup with vegetables and pieces of cauliflower does not have a specific “cabbage” smell, it is tender and melting, and at the same time very healthy.
In a small saucepan, boil small cauliflower inflorescences and zucchini, pouring a small amount of clean water over everything. When the vegetables have become soft, turn them into puree in a blender and add a little salt. If you are preparing soup for children, no seasonings are needed. For adults, you can season with ground black pepper and squeeze out some garlic. You can also add a little butter, and the soup will acquire a pleasant creamy flavor that children simply adore.
Delicate creamy soup
Zucchini puree soup with cream will turn out even more tender if you take a little more cream - not 200 liters, but, for example, 300 or 350. To prepare with cream, take zucchini, cut them into large pieces, and simmer in a small amount of water. Next, puree the soup with a blender to obtain a creamy consistency.
You can cut zucchini not into cubes, but into thin slices - they will boil better and faster.
Heat the cream and pour it into the zucchini in a thin stream, stirring constantly. All that remains is to heat everything together, add some salt, add a little nutmeg (it goes amazingly with cream). Serve the soup with white croutons and a light salad of Chinese cabbage and cucumbers.
How to cook in a slow cooker?
The process of preparing soup in a multicooker is very simple: put zucchini, cut into large pieces, carrots, potatoes and leeks on the bottom of the multicooker. Pour a glass of broth over everything and cook on the “Soup” mode for 10-15 minutes. When the vegetables have become completely soft, they need to be crushed to a puree and add spices.
The finished soup is poured into plates, decorated with herbs, and eaten with white bread toast rubbed with garlic.
With croutons
Puree soups are often served with croutons. Of course, you can purchase them in advance, but it is better to dry them in the oven yourself, or fry pieces of loaf soaked in beaten egg in vegetable oil.
You can use any recipe as a basis for the soup, but when serving with croutons, it is better to make a cheese cap, just like the legendary onion soup. To do this, pour the finished soup into portioned pots, cover generously with cheese, and then bake in the oven. The cheese should melt, fry a little, and be covered with a golden crust on top. Before serving, the crust is pierced, and a creamy-spicy squash soup spreads underneath.
Recipe with cheese
Any dish with cheese is a winner. And in zucchini soup, it turns a simple dish into a gourmet delicacy: it completely melts and transfers its creaminess to the vegetables from which the soup was made.
Let's prepare everything step by step:
- Boil vegetables (zucchini, potatoes) until soft.
- Let's add a little cream there.
- Let's rub any hard cheese, for example Parmesan.
- Let's warm everything up together on the stove.
- Mix thoroughly.
On top you can sprinkle the soup with garlic croutons toasted from dried white bread. Serve with cream cheese sandwiches.
With added bacon
Crispy strips of bacon will turn a light diet soup into a hearty lunch for a man. It is better to cook “men’s” soup with potatoes - this way it will be rich, but if you wish, you can make it on any basis.
When the puree soup is completely ready, fry strips of smoked or raw bacon over high heat, and then place them on top of the puree soup. You can cut large slices into small ones - this will make it easier to eat hot. The dish is served with greens and onion bread toast.
Lenten zucchini soup
Puree soup will help you withstand any fast, even the strictest one, with dignity and without hunger. Choose any recipe you like, but exclude cheese, cream and other quick foods.
You can diversify zucchini by adding:
- carrot;
- pumpkin;
- celery root;
- potato.
It is very tasty to cook this soup with chia seeds - they are thrown into the liquid and boiled, following the instructions on the package; you can replace the exotic cereal with lentils or regular peas. Serve with black yeast-free bread and any fresh vegetable salad.
The ideal seasoning for lean soup is oregano (aka oregano).
For the first feeding
To prepare soup for your baby, take half a zucchini and a few cauliflower florets. Boil the vegetables in clean water and use a wooden masher to puree them. It will be much softer if made from soft, slightly overcooked fruits. There is no need to add salt or seasonings. But a piece of butter (or a spoonful of olive) is completely permissible. Of course, if the baby is not allergic to cow's milk products.
With melted cheese
Zucchini puree soup with melted cheese is easy to prepare on any base (with potatoes, cauliflower or other vegetables) by dipping 4 triangles of delicious melted cheese into the hot soup and mixing thoroughly. The component should be completely dissolved and barely visible. You can buy any cheese: with the taste of mushrooms, ham, herbs. Interspersed with these goodies will complement the zucchini puree soup with melted cheese, which will literally sparkle!
Instead of processed cheese, you can safely use blue cheese with mold; the taste will be very bright.
Zucchini is a surprisingly rewarding vegetable. In addition to the fact that it itself has a juicy fresh taste, a light nutty note in the aroma, it wonderfully complements many ingredients, combining with meat, vegetables, pasta and various cereals. You can cook squash soups very often, changing some of the ingredients. So, with a certain imagination, your household will never get tired of this hot dish.
Loading...