Zucchini puree soup. Zucchini soup

There are very simple recipes according to which preparing such a soup is not difficult, and these recipes are both dietary, without meat (suitable for those who are fasting), and for those who like to cook, with meat broth.

What types of zucchini should I use for soup? Most often, zucchini is used for soup; it has delicate pulp and thin skin. If the zucchini is very young, you don’t even need to peel the skin, and the seeds, if there are any, are small, tender and boil along with the pulp. White zucchini is in second place in the popularity of its use for cooking puree soup. Its peel is thicker; it should be trimmed before preparing the soup if white zucchini large - select seeds.

In principle, any zucchini will be suitable for puree soup, the main thing is that they are not overripe, otherwise, even if you choose the seeds, the pulp will not have such a delicate taste and it will take a long time to cook such a zucchini.

Zucchini puree soup: dietary recipe

You will need:

zucchini weighing about 2 kg;
a liter of vegetable broth (cook any vegetables dear to the heart and stomach, cut into equal pieces, until soft, drain the broth, strain), but you can also take water;
1 processed cheese;
half a glass of breadcrumbs (or a glass with the top of croutons);
two garlic cloves;
greenery.

The zucchini is peeled (if the peel is thick), cut into cubes, checked for the presence of seeds (large ones are selected), and filled with broth. Cook over medium heat until the zucchini is soft. Add garlic (finely chop, do not crush, crushed garlic gives a bad taste), add processed cheese (cut it into squares), cook again until the cheese cubes dissolve.

At the end, add the sifted breadcrumbs (if you decide to cook with them), boil for another minute - remove from the heat and process in a blender into puree, add salt during the pureeing process to taste.

How to submit?

Before serving, the squash puree soup is sprinkled with herbs. WITH breadcrumbs it comes out thick and satisfying, but you can cook it without them and serve croutons along with the soup.

If those wishing to try the soup are vegetarians or on Lent, then instead processed cheese We use potatoes - one large potato, cut into cubes, boil together with the zucchini.

Puree soup of zucchini and potatoes with beef or chicken broth

This zucchini soup is a “heavier” option, but it will still be considered dietary if you use young lean beef or chicken for the broth. The broth is prepared “according to the classics”: pour the meat with water, as soon as it boils, remove the foam and reduce the heat, cook for about an hour, remove the meat, strain the broth. Let's take:

zucchini weighing about 2 kg;
liter of broth;
meat on which the broth is cooked, in pieces;
3 potatoes;
medium sized carrot;
bulb;
greenery.

IN meat broth add pieces of zucchini (peeled and without seeds), grated carrots, diced potatoes, and onions. Cook everything until the zucchini and potatoes are soft (the onions and carrots will be cooked first). The vegetable pulp is taken out into another bowl, pour a little broth and puree with a blender.

The puree is placed in portions into the broth, stirred and the puree is added again to the desired thickness. If the soup is already thick enough and there are some vegetables left, you can make mashed zucchini as a side dish instead of the usual potato puree. At the very end, when the soup is ready and salted, add pieces of meat and herbs.

Zucchini puree soup “combo”

The soup-puree made from zucchini and potatoes has this name because there will be two types of zucchini in it - pureed and fried. Let's take this soup:

two medium zucchini;
three potatoes and one carrot;
onion;
ready-made meat broth 2 liters;
greenery.

Clean the zucchini and remove the seeds (if necessary). Set aside a piece of zucchini about one-fifth of the total weight. We cut the rest into cubes, put the carrots, grated on a coarse grater, half an onion (put half the onion with the reserved zucchini) and cubed potatoes into the broth and cook until soft.

While the vegetables are boiling in the broth, cut the reserved zucchini into thin slices and fry in vegetable oil until well cooked. golden crust. Cut the other half of the onion very finely and fry until transparent and golden brown.

Puree the cooked vegetables in the broth with a blender, add salt and pepper, and add slices at the very end fried zucchini, fried onion and chopped greens. You can season the soup with sour cream.

Squash puree soup with diced potatoes

You can cook a soup of pureed zucchini and potatoes that is more familiar to the eye; for this, cut the potatoes (a couple of pieces) into cubes and cook separately. The procedure for preparing puree is the same: take about 2 kg of zucchini per liter of water or any broth, boil pieces of zucchini in the broth until softened and again process them into puree using a blender. Separately, sauté finely chopped onion and carrots (grated). Potatoes, which were boiled in advance, are added to the puree, along with onions and carrots, and cooked over very low heat for a minute. Stir so that it doesn’t burn, don’t forget to add salt, sprinkle with herbs before serving. You can also add pieces of meat to this soup if you cooked meat broth.

Recipes for making zucchini soup can be easily mastered and enjoyed by everyone light dish, healthy and satisfying. Soup is a great opportunity to experiment in the kitchen: crispy bacon, spicy croutons, triangle processed cheese will change the taste of the dish beyond recognition. We'll tell you how to prepare the soup in our selection.

Classic zucchini soup

Zucchini soup mashed potatoes will be loved by all connoisseurs of tasty and healthy food: It satisfies perfectly, but 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, pour chicken broth and boil until soft. Since they cook very quickly, this can be done at high power in microwave oven– they boil in just 10-15 minutes. Warm vegetables Punch through with a blender, pour in the heated cream, add 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 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.

First courses are not always popular, especially among children. Give them either sausage, or pizza, or... fried potatoes. But children's body He is so sensitive to food that unhealthy fried foods will only harm him. Try cooking for your child delicious cream zucchini soup and decorate it with a funny face of their cream. You'll see how your baby will like it. By the way, this soup can become your whole family’s favorite.

You can serve this zucchini masterpiece with crispy croutons, generously sprinkled garlic oil - French version. Or, for example, with sun-dried tomatoes - greek recipe. Delicate base soup makes it a “blank canvas” on which you can “paint” whatever you want.

Zucchini soup - not only tasty, but also healthy

Puree soups from any product stand out delicate taste and are great for dietary nutrition. They do not irritate the stomach, but on the contrary, envelop it, thereby promoting the healing of ulcers and erosions. We offer you several available recipes puree soups. Pumpkin, zucchini, zucchini - any of these melons are suitable for making this soup. You can even use all the vegetables at once, following the proportions given in the recipes.

Zucchini soup - recipes

Creamy soup

Products you need:

young zucchini - 600 g;
potatoes - 250 g;
carrots - 150 g;
onion - 150 g;
garlic - 1 clove;
butter - 50 g;
olive oil - 2 tablespoons;
water - 450 ml;
cream 10% - 250 ml;
salt, pepper and curry powder - to taste.

Finely chop the onion and garlic.
Grate the carrots on a coarse grater.
Cut the zucchini and potatoes into small cubes.
Melt butter in a deep saucepan and add olive oil. Saute the onion and garlic in the oil mixture until transparent.
Add carrots and simmer for 3 minutes.
Add potatoes and zucchini.
Salt, pepper, sprinkle with curry. Mix well.
Add hot cream and water.
Cook for 20 minutes.
Puree with an immersion blender.

Zucchini cream soup with chicken

For this hearty soup you will need:

zucchini - 2 kg;
chicken breast without skin - 500 g;
melted butter - 50 g;
cream 33% - 70 ml;
water - 1 l;
salt, white pepper.

So let's get started:

Cut the zucchini into cubes and simmer with half the oil for 20 minutes - under a closed lid.
Place the zucchini in a saucepan, blend with a blender and leave in a warm place.
Simmer the cubes in the remaining oil chicken breast until the meat turns white.
Transfer the chicken to the zucchini puree and puree everything again.
Place the resulting puree on small fire and add hot water to the pan.
Bring to a boil.
Pour in hot cream.
Salt, pepper, mix well.
Warm up for 2-3 minutes.

Zucchini soup with chanterelles

Chanterelle mushrooms have an incredible aroma and taste, so they are perfect for adding variety to the taste of zucchini soup. For this recipe you need:

zucchini - 500 g;
fresh chanterelles - 100 g;
vegetable broth - 1 l;
refined vegetable oil - 2 tablespoons;
sour cream - 4 tablespoons;
salt pepper.

How to cook:

Cut the zucchini into slices and lightly fry in one spoon of oil.
Pour hot vegetable broth into the saucepan with zucchini.
Cook everything together for 10 minutes.
Rub through a fine sieve.
Add sour cream, salt and pepper.
Cut the chanterelles into strips and fry in oil.
IN hot soup add mushroom slices.

Zucchini soup in a slow cooker - nothing could be easier

If you have a multicooker at home, then preparing zucchini soup is quite simple. Zucchini can be replaced with pumpkin - it will be no less tasty. What you need:

1 kg - zucchini;
100 g - Feta cheese;
1 piece - onion;
1 clove of garlic;
500 ml - milk;
3 tablespoons - sour cream.

This is how this soup is prepared:

Peel the zucchini, cut into slices and cook in the “Steamer” mode.
Finely chop the onion and garlic and cook for 5 minutes in the “Baking” mode.
Mix zucchini and onion. Beat the mixture with an immersion blender.
Add milk, sour cream, cheese.
Salt and pepper. Cook on the “Stew” mode for 10 minutes.

Not so long ago, pureed zucchini soup and other similar dishes were considered “far away” for our stomachs. They were one of the elements 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.

Zucchini soup is a fairly popular dish today, which is increasingly found on the menu of those who prefer a nutritious healthy diet.

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 gastrointestinal tract, strives to reduce her weight and at the same time saturate her 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 is advisable to use more often. Thus it turns out that thick soup from zucchini - that's pretty valuable dish, which you should definitely learn 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 soup

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 in 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 in this case You can adjust the thickness yourself, according to your own preferences. Ready dish pour into plates and, if desired, add fresh herbs, crackers or grated cheese.

Creamy zucchini soup

Creamy zucchini soup is a variation of creamy soup. His distinctive feature- this is the basis, the role of which is not broth, but milk or cream. This dish will have more soft consistency, reminiscent of the most tender 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.

Home 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 on big 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.

Let's release main ingredient from 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. 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 glasses;
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 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 cream of squash 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 easy and healthy dish, which 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 into the saucepan a small amount of vegetable oil, 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. Fry the pieces in a frying pan wheat bread 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.

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

While the cabbage is ready, peel the zucchini, potato tuber and onion. Cut as desired. TO cooked cabbage add the rest of the vegetables 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. Spilling ready soup on plates, 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 it is better to give preference seasonal products– this way the puree soup will 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

For cooking 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. Seasoning the puree required quantity salt and pepper, dilute a little with broth if necessary.

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 quite tasty and hearty 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.

Pour a little olive oil into the saucepan, add butter, add herbs and aromatic herbs. Warm it up, then add onion, garlic, pieces of vegetables and slices of mushrooms. Fry everything for five to six minutes.

Ingredients for 6 servings:

Zucchini – 1 kg,
Onions - 2 medium sized pieces,
Cesk – 2 teeth,
“Herbes de Provence” seasoning mixture – 1/3-1/2 tablespoon,
Salt – 1.5 teaspoons,
Vegetable oil - 3-4 tablespoons,
Water – ½ liter.

To serve, you can take sour cream, cream, grated cheese or wheat crackers.

To make pureed zucchini soup, you will definitely need a blender.

A simple recipe for pureed zucchini soup

The recipe is really quite simple. Let's take the onion. We peel it, wash it, and cut it into medium-sized cubes. We also peel the garlic and cut it as desired. Put it all in a frying pan, watered vegetable oil, and fry over low heat until transparent and barely noticeable golden. It takes about seven minutes on my stove.

While the onions and garlic are frying, cut the zucchini. I have them young, with thin skin. I cut off the tails and use a vegetable peeler to peel off only those places where the skin has been damaged. After processing, I cut each zucchini in half lengthwise and then chop it into semicircles no more than half a centimeter thick - this way the zucchini will cook faster.

I add salt and Provencal herbs(you can successfully replace them with Italian, French, Mediterranean ones - if you sell a mix of basil, thyme, rosemary and marjoram under these names.

I pour water. Only half a liter of water. Resist the temptation to pour more. The success of puree soup largely depends on how correct the ratio of vegetables and water is. Pour in a little more and you'll end up with a tasteless, diluted slurry.

I put the pan on the stove, bring it to a boil, turn the heat down to low - so that the zucchini gurgles slightly - and leave it to cook. After 10 minutes I stir. It is very easy to check the readiness of zucchini: they become transparent and can be easily pierced with a fork. For me they reached this condition in exactly 22 minutes. Your stove may require a little less or a little more time.

And the final part of our preparation is turning the cooked vegetables into puree soup. An immersion blender is ideal for these purposes. It doesn’t splatter for me, so I puree soups without waiting for them to cool a little. And here's another rule good creamy soup: We spare no time working with the blender. The longer we chop our soup, the smoother the puree will be. I stood with the blender for 5-7 minutes, because I like zucchini soup with a smooth consistency, without lumps, but if you want pieces of vegetables to be felt in the soup, then you will need less time. In a stationary blender, the work goes faster - the motor is usually more powerful there - but the soup will need to be poured into it after it has cooled down.

Pour the finished soup hot into bowls. Add cream or sour cream - a tablespoon per serving. Sprinkle with crackers - 1-2 teaspoons. And boldly serve it to the table. Delicate green, extremely aromatic, we devoured it right away.

The whole pot was persuaded. If you're aware of the caloric content of zucchini, then you'll appreciate this recipe - that's when you don't have to be afraid to ask for more!