What can you make puree soup from? Recipes for puree soups and cream soups are simple and tasty for every day. How to make pumpkin puree soup

Almost everyone loves pureed soups - for their velvety consistency, delicate taste, ease of preparation and surprise. It could easily be renamed “guess soup.” After all, eating such a soup with appetite, without knowing the ingredients, it is sometimes very difficult to determine what it is cooked from. And so, ardent opponents of zucchini and onions, pouring a second bowl of soup from their unloved vegetables, do not even realize the catch. For pureed soups, vegetable, fish or meat broths are used. If you cook a dish with meat, then most often with chicken. Soups are prepared from one or more types of vegetables, sometimes legumes are added - peas, beans or cereals - rice or pearl barley.

Puree soup - food preparation

Before boiling vegetables, they are peeled and coarsely chopped. A characteristic feature of puree soups is the grinding of boiled products to a homogeneous mass. Next, the puree is diluted with broth to the desired consistency, brought to a boil and poured into plates. “The right consistency” means that the soup needs to be thinned to the thickness that suits your taste. The products are ground through a sieve, or most often, crushed with a blender, using a food processor or mixer with attachments.

Puree soup - the best recipes

Recipe 1: Cream of mushroom soup in a bread pot

I would like to start with this recipe. Because the soup turns out very, very tasty, and the presentation of the dish is straight out of a restaurant. Although this soup cooks very quickly, it is better to prepare it on a day off so that you are not in a rush. Bake or buy a bread bun, preferably rye, small in size (300-400g). The pulp is removed, the walls and bottom of the bread pot are soaked from the inside with garlic and filled with soup. They eat the soup together with bread, pinching off pieces directly from the “plate”. The ingredients are for four servings.

Ingredients: any mushrooms - 500g, one large onion, 2-3 large potatoes (400g), 0.5 liters of heavy cream (20%), 100g of any hard cheese, salt, pepper, two cloves of garlic, vegetable oil, 4 rye rolls.

Cooking method

You can start by preparing the dishes for the soup. Cut the top off the bun. This will be the lid for the bread pot. Carefully, so as not to make holes in the bottom or walls of the bun, remove the bread pulp. When cleaning the crumb, you should not be zealous and leave too thin a crust. Then the plates need to be placed in the oven for 15 minutes to dry them slightly (180C).

Grind the chopped garlic with vegetable oil and coat the inside of the cooled bun with this mixture with a brush. And the lid too.

Let the finely chopped potatoes cook. The water should only cover it slightly. Fry the onions and mushrooms in a frying pan and transfer to a bowl with potatoes, continuing to cook. You can leave a few small whole boiled mushrooms for decoration. Season the soup with pepper and salt and bring to readiness. Drain the broth. When it cools down, you can freeze the cubes and then use them for other dishes.

Grind the mushrooms and potatoes until pureed, pour in the cream and put on fire. As soon as the first gurgles appear, signaling that the liquid will soon boil, turn off the heat. Those. DO NOT boil the soup. This is important because affects the taste. Pour the hot soup into pots, sprinkle with cheese, put a couple of whole mushrooms hidden earlier in each, close the lid and serve. Yummy!

If you don’t dare cook soup in pots just yet, here’s another recipe for a wonderful mushroom puree soup. You will need: half a kilo of fresh champignons, a glass of cream (15-20%), 600 ml chicken broth, 2 onions, 50 grams of butter, two tablespoons of sunflower, 2 table. spoons of wheat flour, pepper and salt to your taste.

Cooking method

Chop the onions and mushrooms randomly and fry until soft, not forgetting to add salt and pepper. This will take 15-20 minutes. Then pour a glass of broth into the mass and grind in a blender.

Heat the butter in a saucepan and fry the flour in it for two minutes. Next, add the chopped mushroom mass and the remaining broth to the flour. After boiling, simmer for about seven minutes, pour in the cream, add salt to taste and bring to a boil. Do not boil. It is recommended to serve croutons or croutons with the soup.

By the way, be sure to come back to the soup in bread pots.

Recipe 2: Zucchini soup

Whoever tries this soup for the first time cannot always determine what it is made from. Many people say that it is made from mushrooms, although there are no mushrooms at all. The delicate velvety consistency of the puree soup with a creamy taste captivates from the first spoon.

Ingredients: 4 young zucchini, vegetable (chicken) broth - 1 liter, 180 ml cream 15-20% fat, 2 large potatoes, 1 onion, 1 clove of garlic, vegetable oil - two tablespoons, salt and pepper, water - 250 ml.

Cooking method

Heat oil in a saucepan, add randomly chopped onions, chopped garlic, coarsely chopped potatoes and zucchini. Fry the vegetables for five minutes, stirring to avoid burning. Then pour in the broth and a glass of water. As soon as the mixture boils, reduce the heat and simmer for 20 minutes. The main thing is that the potatoes become soft. Remove from heat and puree in a blender. Season with pepper and salt, add cream, bring to a boil (no need to boil, just heat). The soup is ready!

Recipe 3: Chicken cream soup

A light, at the same time nutritious and healthy first course, because chicken has always been considered a dietary meat, easily digested by the stomach. Vegetables saturate the soup with essential microelements and, together with the chicken, give it an amazing taste and aroma.

Ingredients: chicken meat (fillet) – 300g, 2 small carrots, 3 potatoes, a fleshy stalk (stem) of celery, dried dill, allspice – 4 pcs., 3 cloves of garlic and, if desired, a handful of walnuts.

Cooking method

Chop vegetables and meat coarsely and place in a saucepan. Season with salt, add peppercorns, garlic and add water to the level with the vegetables and meat. Cook until done – 20-30 minutes. Drain the broth and strain. Grind vegetables and meat in a blender, dilute with broth to the desired consistency, add dill and bring to a boil. Serve sprinkled with chopped nuts.

Recipe 4: Tomato puree soup with beans and bacon

A rich and satisfying soup of a rich, bright red color with multiple flavor notes intertwined into a single aromatic bouquet. Once you've tasted even a spoonful of soup, you won't be able to stop until you've finished the entire plate. It lifts your spirits, gives you strength and warms your blood. If fatty foods are contraindicated for you, or you are on a diet, you can exclude bacon from the composition. Use fresh tomatoes when in season. If you can't find Tabasco, add a pinch of hot chili pepper.

Ingredients: 1 onion each, a stalk (cutting) of celery and carrots, tomatoes in their own juice - one jar (400g), 2 cloves of garlic, 1 can of any canned beans - white or red (400g), vegetable or meat broth 1 liter, 150 g rice, Tabasco sauce - a few drops, ½ tsp. granulated sugar, 4 strips of bacon (one per serving), salt, pepper, crackers and herbs as desired (in a plate).

Cooking method

Finely chop the onion, garlic and celery and fry. Add grated carrots and simmer a little. Next add crushed tomatoes, salt, sugar, Tabasco and spices according to your taste. Mix the ingredients and simmer a little.

Place rice, beans from a jar (drain the liquid first) and tomato mixture with vegetables into the boiled broth (or water). Cook the soup without a lid for about 20 minutes from the moment it boils. It needs to be stirred periodically. Grind the finished mixture to a puree. This will be conveniently done using an immersion blender. Bring to a boil again and serve with bacon, herbs and croutons. The bacon slices are pre-fried until crispy and broken into pieces.

Recipe 5: Creamy Cauliflower Soup with Cheese

Even those who don’t like cabbage because of the smell will like this soup. Cream and cheese drown out the taste of boiled cabbage and imbue the soup with a new delicate, creamy and pleasant taste.

Ingredients: cauliflower 1.0 kg, 1 carrot and onion, 2 medium-sized potatoes, 30g butter, 1.3-1.5l water, 100ml 10% cream, salt and pepper, 100g hard cheese.

Cooking method

Wash the cabbage, divide into inflorescences and boil, add salt to the water. This will take about 15 minutes. Drain in a colander.

Fry the chopped onion in a saucepan until transparent, add coarsely chopped carrots and potatoes and simmer everything together for a little while. Pour water and cook until vegetables are soft. Next, add the cabbage, boil for a couple of minutes and, after removing from the heat, puree in a blender. Season the mixture with salt and pepper, pour in hot cream, add grated cheese and simmer for two to three minutes. Serve with croutons.

Recipe 6: Eggplant cream soup “Renoir”

Ingredients

300 g eggplants;

olive oil;

fresh tomato;

salt and hot red pepper;

onion head;

spices “Provencal herbs” - 7 g;

4 cloves of garlic;

30 g creamy soft cheese;

300 ml vegetable broth;

cream – 150 ml.

Cooking method

1. Peel the eggplants, cut into small slices and cover with salt water for half an hour.

2. Place the tomato in boiling water, remove the skin and cut into quarters. Remove the peel from the garlic. Make a basket out of foil and place the tomato and garlic cloves in it. Place it in an oven preheated to 200 C for 20 minutes.

3. Fry pre-peeled and chopped onions in hot olive oil until golden brown.

4. Drain the water from the eggplants, squeeze them and place them in a frying pan with the onions. Fry lightly and pour in a glass of broth. Sprinkle with Provençal herbs, boil, turn down the heat and simmer covered for 10 minutes. Turn off the heat, cool and transfer to a blender bowl.

5. Remove the baked garlic and tomatoes, add them to the eggplants, sprinkle with red pepper and grind. Add soft cheese and pour in hot cream. Add some salt. Mix with a blender until smooth. Pour into a tureen and serve.

Recipe 7: Japanese Carrot Cream Soup

Ingredients

processed cheese – 100 g;

350 g carrots;

fresh parsley;

onion – 200 g;

liter of any broth;

30 ml vegetable broth.

Cooking method

1. Peel the vegetables, wash them and chop them finely.

2. Heat the oil in a deep frying pan and fry the onion in it until golden brown, but do not fry. Add the carrots and fry for another minute.

3. Pour the broth into the pan, add chopped cheese to it. Season with salt and pepper. Place the fried vegetables into the broth. Cover and cook until the vegetables are completely cooked. Turn off the heat and leave the soup for ten minutes. Then puree it with an immersion blender. Pour the soup into bowls and garnish with parsley sprigs.

Recipe 8: Carrot cream soup with crab meat

Ingredients

65 g butter;

130 g onions;

25 ml lemon juice;

carrots – 400 g;

180 g crab meat;

50 g white rice;

a pinch of lemon zest;

spices and sea salt.

Cooking method

1. Place a thick-walled pan on the stove. Turn on moderate heat and melt the butter.

2. Peel and wash the vegetables. Chop the onion into small pieces. Cut the carrots into thin circles.

3. Place chopped vegetables in a saucepan, add washed rice, salt and pepper, and add bay leaf. Fry everything together for about six minutes. Pour six glasses of water into the pan. Bring to a boil over high heat. Then turn off the heat and cook for another 25 minutes. Remove bay leaves.

4. Pour the soup into a blender container and puree until smooth. Pour back into the pan, add the lemon zest, stir and cover with a lid.

5. Mix crab meat with chopped onion and lemon juice in a bowl. Place this mixture into plates and pour hot soup over it.

Recipe 9: Turkish Lentil Cream Soup

Ingredients

350 g red lentils;

120 g onion;

black pepper;

450 g potatoes;

spices and dried mint;

carrot;

tomato paste – 70 g;

garlic croutons.

Cooking method

1. Wash the lentils thoroughly and fill them with water. We put it on fire.

2. Peel the potatoes, wash them and cut them into medium-sized cubes.

3. Chop the peeled carrots and onions. Onions - in small pieces, carrots - in large chips.

4. Add potatoes and other vegetables to the lentils. We will cook for about an hour.

5. Cool, pour into a blender container and beat until smooth. Pour back into the pan and boil.

6. Fry the flour in hot oil. Then add tomato paste, pepper and salt. Place in a saucepan. Stir, season with spices and mint. We'll cook for about five minutes. Pour into plates, add garlic croutons and serve.

Recipe 10: Cream soup “Sunny”

Ingredients

4 carrots;

50 g hard cheese;

5 potato tubers;

kitchen salt;

onion - head;

cream or sour cream;

chicken breast.

Cooking method

1. Peel all vegetables and cut them into large pieces.

2. Place the chicken breast in a saucepan with water. Add the vegetables here and cook over moderate heat until the vegetables are soft and the chicken is cooked. Remove the breast and cool.

3. Place the vegetables in a blender container and blend until pureed. Pour in a glass of broth and continue whisking for another minute.

4. Transfer the vegetable puree into a saucepan, stir and boil. Pour the soup into bowls. Place a piece of chicken in each and sprinkle with grated cheese. Serve with sour cream or cream.

Recipe 11: Chicken Pasta Soup

Ingredients

2 handfuls of pasta;

7 potatoes;

500 g chicken drumstick;

60 g butter;

salt and spices;

bulb;

80 ml soy sauce;

2 carrots;

10% cream - not a full glass.

Cooking method

1. Make broth from chicken drumsticks. Remove and cool the meat. Separate it from the bones and tear it with your hands.

2. Peel and wash all vegetables. Cut carrots and onions into small cubes. Melt the butter in a saucepan and fry the vegetables until soft. Pour in soy sauce, stir and turn off the heat.

3. Place the cut potatoes into the broth. Add the fried vegetables and cook until the potatoes are soft. Pepper and salt.

4. Separately, boil the pasta and rinse it under the tap.

5. Remove the pot of soup from the heat and puree it with an immersion blender. Pour in the cream and heat it over low heat.

6. Pour the soup into plates, put pasta and pieces of meat in each. Serve sprinkled with chopped herbs.

— If for some reason freshly prepared puree soup cannot be served immediately, the pan must be placed in a water bath: the soup will not boil, and, at the same time, will remain hot.

— Puree soups are served with croutons fried in butter, crackers dried in the oven or small pies with various fillings - with cabbage and eggs or meat. For fish soups - fish pies.

— To increase nutritional value, you can add cream or egg dressing to vegetable puree soups. Pour half a glass of hot cream or milk into two or three raw yolks, add the mixture to the soup and stir.

Cream soup is a thick dish with a creamy consistency. It can be made from meat, vegetables such as tomatoes and potatoes, or mushrooms. In the world's cuisines, cooking and serving methods differ. In North America, canned creamy soup is even widely popular. There it is used as a base for sauce for pasta, meat and casseroles.

The exact origin of cream soup is unknown, but it is believed that it originated in ancient times. The first recipe for such a dish is found in the book of the Mongol Emperor Kublai Kublai, the cook Huno, who wrote a cookbook in the 1300s.

Pumpkin puree soup - step by step classic photo recipe

There are many interesting and unusual recipes for preparing dishes from a bright autumn vegetable - pumpkin, one of which is puree soup. Pumpkin and potato puree soup prepared according to this recipe turns out to be nutritious and tasty, and thanks to the composition of pumpkin, it is rich in vitamins and microelements, healthy, so pumpkin dishes should definitely be included in your diet.

Cooking time: 1 hour 40 minutes

Quantity: 8 servings

Ingredients

Chicken frame: 500 g
Pumpkin: 1 kg
Bow: 2 pcs.
Carrots: 1 pc.
Potatoes: 3 pcs.
Garlic: 2 cloves
Salt, pepper: to taste
Vegetable and butter: 30 and 50 g

Cooking instructions

How to make creamy soup

Calculation for 2 servings.

List of ingredients:

Asparagus – 1 kg.
Chicken broth - liter.
Butter or margarine - ¼ tbsp.
Flour – ¼ tbsp.
Cream 18% – 2 tbsp.
Salt – ½ tsp.
Pepper – ¼ tsp.

Step-by-step preparation puree soup with cream:

Trim the tough ends of the asparagus. Chop the stems.
Pour broth over asparagus in a large saucepan and bring to a boil. Reduce heat, cover and simmer for 6 minutes until al dente (stems are soft but still crisp). Remove from heat, set aside.
Melt butter in a small Dutch oven over low heat. Add flour, stir so that there are no lumps. Cook for a minute, stirring constantly.
Gradually pour in the cream and cook, stirring continuously, until the mass thickens. Stir in salt and pepper.
Combine cream mixture with asparagus and broth. Heat. Serve the puree soup with cream in individual deep bowls, warm or cold.

Recipe for aromatic mushroom soup-puree

Calculation for 6 servings.

List of ingredients:

Various mushrooms – 600 g.
Bulb.
Celery – 2 stalks.
Garlic – 3 cloves.
Fresh parsley - a few sprigs.
Fresh thyme - several sprigs.
Olive oil - to taste.
Chicken or vegetable broth – 1.5 l.
Cream 18% – 75 ml.
Bread – 6 slices.

Preparation:

Wash the mushrooms with a brush and chop finely.
Peel and chop the onion, celery, garlic and parsley along with the stems. Tear off the thyme leaves.
Heat a small amount of olive oil in a saucepan over medium heat, add vegetables, herbs and mushrooms. Cover and cook gently until softened and reduced in volume.
Set aside 4 tbsp for decoration. mushrooms with vegetables.
Pour the broth into the pan and boil over medium heat. Boil for 15 minutes, reducing the flame.
Season to taste with black pepper and sea salt. Blend into a smooth puree using a blender.
Pour in the cream and bring to a boil again. Turn off the stove.
Without oil, brown the bread in a preheated frying pan. Place some reserved mushrooms on top and drizzle with olive oil.
Pour pureed mushroom soup into bowls, garnish with chopped parsley and remaining mushrooms. Serve with croutons.

How to make pureed zucchini soup

Calculation for 4 servings.

List of ingredients:

Onion - ½ part of the head.
Garlic – 2 cloves.
Zucchini - 3 medium fruits.
Chicken or vegetable broth - liter.
Sour cream – 2 tbsp.
Salt and pepper - to taste.
Grated Parmesan – optional.

Preparation squash soup puree:

Combine broth, chopped unpeeled zucchini, chopped onion and garlic in a large saucepan. Place on medium heat. Cover and simmer for about 20 minutes until the vegetables are softened.
Remove from heat and puree in a blender. Add sour cream, stir.
Salt and pepper. Serve the zucchini puree soup hot, sprinkled with Parmesan cheese.

Broccoli soup - a very tasty and healthy recipe

Calculation for 2 servings.

List of ingredients:

Fresh broccoli – 1 pc.
Vegetable broth – 500 ml.
Potatoes – 1-2 pcs.
Bulb.
Garlic – 1 clove.
Cream 18% – 100 ml.
Salt, pepper - to taste.
Nutmeg (ground) - to taste.
Rusks (pieces) – a handful.

Preparation:

It is necessary to wash, peel the potatoes, cut into equal cubes.
Wash the broccoli, trim the inflorescences, cut the stem into slices.
Peel the garlic and onion and chop finely.
Pour the heated broth over the potatoes, broccoli, onions and garlic and cook for 15 minutes.
Take out a few broccoli florets (for decoration) and add cold water to make it look nice.
After this, stir the soup to a homogeneous consistency (preferably with a blender).
Add cream to the resulting puree and salt, nutmeg and pepper to taste.
Simmer over low heat for about 20 minutes.
Submit. It is better to serve the broccoli soup in medium deep bowls, garnish with the reserved broccoli and sprinkle with croutons.
You can use bread instead of crackers, toasting it a little before.

Cauliflower soup recipe

Cauliflower is an ingredient that is used in many dishes: salads, stews, pies. It is stewed and boiled, fried and baked, but the tastiest thing from it is pureed soup. It has an incomparable taste, and it is prepared very simply and quickly.

Calculation for 4 servings.

List of ingredients:

Cauliflower - head.
Milk – 500 ml.
Water – 500 ml.
Chopped greens – 1-1.5 tbsp.
Grated Parmesan - optional.
Bacon – 50 g.
Spices (paprika, saffron, salt, pepper) - to taste.

Preparation:

Mix milk and water in a saucepan, separate the cabbage into individual inflorescences and also add there.
Bring all these ingredients to a boil, and then leave under the closed lid for 10-15 minutes.
After about ten minutes, add a little saffron and cook again for a few minutes.
Remove the pan and blend everything with a blender to form a thick mixture.
Take a not very deep plate and pour soup into it.
Add the finishing touches: slices of bacon, herbs, some grated cheese and a pinch of paprika. Cauliflower soup is ready! Bon appetit!

Delicious puree soup with cheese

You will never forget the taste of this soup. This irresistible recipe comes to us from France, and both adults and children have been enjoying it for many years.

Calculation for 4 servings.

List of ingredients:

Chicken broth – 2 l.
Chicken meat – 250 g.
Carrots – 1 root vegetable.
Potatoes – 3 pcs.
Bulb.
Garlic – 2 cloves.
Spices (salt, pepper) - to taste.
Philadelphia cream cheese – 175 g.
Crackers - optional.

Preparation puree soup with cheese:

Prepare chicken broth.
Peel the onion and cut it.
Peel the carrots and grate them (finely).
Do the same with garlic.
Make the base of the onion and carrot soup. First, put the carrots in the pan and sauté until softened and reduced in size. Add onion. Brown until golden brown.
Peel the potatoes and cut into medium cubes.
Boil the chicken meat and also chop it.
Add potatoes, meat and onions fried with carrots to the pan, and then (after 5 minutes) Philadelphia cheese.
Mix everything.
Add your favorite spices as desired.
Mix everything with a blender.
Divide the pureed cheese soup into bowls (not small). For beauty, add herbs and croutons.

Pea soup puree

Calculation for 2 servings.

List of ingredients:

Whole peas – 1.5 tbsp.
Potatoes – 3 pcs.
Carrots – 1 pc.
Bulb.
Chopped greens – 2 tbsp. l.
Garlic – clove.

Preparation puree soup with peas:

Cover the peas with water and leave at room temperature overnight.
Cook the beans in a saucepan (2 liters of water) over low heat until tender. This will take approximately 40 minutes.
Peel the potatoes and cut into medium-sized cubes.
Peel the onion and chop it, grate the carrots.
Place all the vegetables in the pan with the peas and cook. When the knife pierces them through and does not meet resistance, remove from heat.
Blend the finished soup with a blender and add spices to taste.
Add greens and garlic, passed through a press.
The pea puree soup is ready, bon appetit!

Puree chicken soup - the perfect recipe for the whole family

Calculation for 4 servings.

List of ingredients:

Chicken meat – 500 g.
Water – 2 l.
Potatoes – 5 large pieces.
Carrots – 1 pc.
Bulb.
Cream 18% – 200 ml.
Salt, pepper - to taste.
Dried mushrooms – 30 g.
Greens - to taste.

Preparation:

Rinse the chicken fillet thoroughly and boil in water. Remove the meat, chop finely or separate into fibers by hand. Set aside.
Cut onions, carrots, potatoes into small cubes. Soak dried mushrooms in a small amount of water for 15 minutes. If the mushrooms are large, break them into pieces, so they will better imbue the broth with their flavor.
Boil vegetables in broth until tender, 10 minutes. add mushrooms until finished. Boil over low heat.
When the vegetables are ready, pour the soup from the pan into a blender bowl, add cream, salt, spices and blend until pureed. It is more convenient to do this in several approaches.
Divide the chicken soup puree into bowls. Add chopped meat to each and garnish with herbs. A delicious and aromatic soup for your loved ones is ready!

Tomato puree soup for real gourmets

This puree soup will definitely appeal to those who know a lot about gourmet dishes! It can be prepared very simply in your home kitchen.

Calculation for 4 servings.

List of ingredients:

Tomatoes (fresh or canned) – 1 kg.
Bell pepper – 3 pcs.
Bulb.
Cream 15% – 200 ml.
Fresh basil or parsley - a sprig.
Liquid honey – 1 tbsp.

Preparation:

Prepare vegetables in advance. Cut the tomatoes into four parts, sweet peppers into cubes.
Place half of the total amount of tomatoes, bell peppers, onions, and basil in the blender bowl. Beat at high speed until a mass with the consistency of puree is formed. Pour it into a deep saucepan with a thick bottom.
Do the same procedure with the rest of the vegetables and pour into a saucepan.
Place the saucepan on low heat and simmer for just a few minutes, stirring with a wooden spoon. Then pour in cream, a spoonful of honey, as well as spices and salt to taste.
Pour the tomato soup puree into bowls. You can add a sprig of parsley or basil to each.

Diet puree soup - the healthiest recipe

This soup is not only very tasty, but also healthy. Try offering it to your family or guests - they will be delighted!

Calculation for 2 servings.

List of ingredients:

Zucchini – 500 g.
Cream 15% – 200 ml.
Chopped dill - 1 cup.
Curry seasoning - to taste.
Salt, pepper - to taste.
Wheat crackers – 30 g.

Preparation:

Prepare the zucchini. Young fruits do not need to be peeled. You should also not remove the seeds. Simply wash the vegetables and cut off the ends on both sides. If the zucchini is overripe, you need to peel it and remove the seeds. Next, grate them on a coarse grater.
Transfer vegetables to a saucepan or saucepan. Fill with water so that it barely covers the fruit. The juicier and younger the zucchini, the less liquid is needed. Cook for 10 minutes.
Place the vegetables in a blender bowl, add curry powder, salt and pepper. Mix thoroughly until smooth.
Pour the diet puree soup into bowls. Add finely chopped dill and pre-prepared croutons to each. They are conveniently made from leftover wheat bread, which is finely chopped and lightly dried in a frying pan or in the oven.

Incredibly delicious creamy soup with croutons

Calculation for 4 servings.

List of ingredients:

Potatoes – 600 g.
Celery root – 1 pc.
Leeks – 2 pcs.
Hard cheese – 250-300 g.
Dill, parsley – a bunch.
Flour – 1 tbsp.
Butter – 1 tbsp.
Salt, pepper, spices - to taste.

Preparation:

Finely chop the vegetables. Then put the onion, celery root, and potatoes in a frying pan in heated oil and lightly fry. Place the vegetables in a saucepan, add water and cook until tender.
Blend the vegetables in a blender bowl and pour the mixture back into the saucepan.
Grate the cheese on a coarse grater and add to the vegetable puree. Add salt and spices to taste. Stirring, bring to a boil until the cheese dissolves.
Finely chop the greens. Sprinkle it over portions of soup. Add croutons to the puree soup - they can be easily made at home in the oven or in a frying pan without oil.

A real delicacy - creamy soup with shrimp or seafood

Calculation for 4 servings.

List of ingredients:

Small peeled fresh or frozen shrimp – 300 g.
Frozen mussels – 100 g.
Maasdam cheese – 200 g.
Potatoes – 5 pcs.
Onions – 2 pcs.
A clove of garlic - optional.
Carrots - 2 medium.
Butter – 1 tbsp.
Soy sauce – 2 tbsp. l.
Herbs, salt, seasonings - to taste.

Preparation puree soup:

Chop the onion and carrots and fry in butter. Cut the potatoes into cubes. Place in water along with other vegetables and cook until tender.
Thaw shrimp and mussels, you can do this in the microwave.
Grate hard cheese.
Boil shrimp and mussels separately. Cook, stirring, for no more than 3 minutes, otherwise the seafood will become rubbery.
Place the vegetables and some of the shrimp and mussels in a blender bowl. If desired, add a clove of garlic, saffron, turmeric, and soy sauce. Beat well.
Pour puree soup with shrimp and seafood into bowls. Add greens to each, add whole shrimp and mussels.

How to cook puree soup in a slow cooker

Calculation for 2 servings.

List of ingredients:

Champignons – 300 g.
Potatoes – 400 g.
Bulb.
Vegetable oil – 2 tbsp.
Cream 15% – 1 tbsp.
Water – 0.5 tbsp.
Salt, pepper, spices - to taste.

Cooking method:

Cut vegetables and mushrooms into cubes. Place all the vegetables in the multicooker bowl and pour vegetable oil on top. Add water, cream, spices.
Set the “Soup” mode on the multicooker panel. Select time – 20 minutes.
After 20 min. Pour the soup into a blender bowl and blend until pureed. Pour into plates, garnish with herbs.

To make the puree soup perfect, you need to have a good blender with sufficient power.
It is better to cook the puree soup over low heat. If it is not possible to reduce the flame, use a divider. In a pan with a thick bottom and walls, heating will occur evenly, therefore, the soup will not burn.
Cut the vegetables into equal pieces so they cook at the same time.
Liquid can be added to vegetable puree, thereby controlling the thickness of the soup.
Serve puree soups immediately after cooking to avoid separation of the liquid and thick parts.

Do you want to become a real guru in making pureed soup? To comprehend all the intricacies of cooking and take the path of experimentation? Then the next video is especially for you.

You can prepare a delicate but nutritious vegetable puree soup from any vegetables, supplementing them with other ingredients. Both broths and drinking water are used for cooking.

The traditional recipe is the basis for other ways to prepare this dish. You can choose the ingredients for the soup at your own discretion.

You will need:

1.5 liters of vegetable broth;
3 medium potato tubers;
1 small onion;
¼ head of cabbage;
1 carrot;
20 ml olive oil;
salt and ground pepper as desired.

Cooking method.

Heat the oil in a Dutch oven or heavy-walled pan.
Chop the onion into cubes and fry it in oil for 5 minutes, stirring all the time.
The roast is filled with broth and placed on high heat.
Peel and cut carrots, potatoes, cabbage.
When the broth boils, add vegetables to it. The soup is simmered over low heat until the ingredients soften (20 minutes).
The cooked dish is salted, peppered and pureed in parts in a blender.

With pumpkin and ginger

This soup has a pleasant light orange hue, original taste and delicate consistency. It will fill you up and warm you up on a cold winter day.

Ingredients:

300 g pumpkin without peel;
2 medium potatoes;
1 small onion;
1 g ginger powder;
3 g grated fresh ginger;
80 ml milk;
500 ml water;
salt to taste;
25 ml vegetable oil;
1 g turmeric.

Cooking technology.

Fry chopped onions until golden in a saucepan with heated oil.
The remaining vegetables are cut into cubes and added to the onion.
The vegetable mixture is poured with boiled water, salted and simmered under the lid for 15–20 minutes (guided by the softness of the pumpkin). At the end ginger and turmeric are added.
The vegetable broth is poured into a separate saucepan, and the contents of the saucepan are crushed in a blender or masher.
The resulting puree is put back into the pan, diluted with the remaining broth and milk.
The soup is simmered over low heat for 5 minutes.

From potatoes, zucchini and cauliflower

The puree soup according to this recipe is velvety, with a very delicate taste.

To prepare you will need:

4.5 liters of water;
0.5 kg of young zucchini;
3 large potatoes;
0.5 kg cauliflower;
150 g carrots;
150 g onions;
salt, seasonings as desired;
vegetable oil for frying.

Cooking method.

Vegetables are cut: onions - into small pieces; zucchini - in cubes, carrots - in stripes, cabbage - in inflorescences;
In a thick-bottomed pan, fry the onion in hot oil until golden, then add the carrots and fry for another 4 minutes.
Place the rest of the vegetables in the roast, salt, season with spices, add water and cook for about 20 minutes.
Boiled vegetables and a little broth are scrolled in a blender or pounded by hand.
If the dish turns out too thick, add more broth.

Scottish recipe

This puree soup is ideal for any diet: its calorie content is only 60 kcal. The rapeseed oil used in the original recipe can be replaced with any vegetable oil.

Required:

0.1 kg carrots;
1 small onion;
300 g of tomatoes marinated in their own juice;
50 g green onions;
70 g of rolled oats;
200 g white cabbage;
3 g each of salt and cumin;
6 g sugar;
1 bay leaf;
1.5 liters of vegetable broth;
30 ml rapeseed oil.

The soup is prepared as follows.

The cabbage is cut into larger pieces and simmered in a saucepan until soft, adding some of the broth.
Onions (both types) and carrots are fried in rapeseed oil and then stewed in the remaining broth.
The softened cabbage is added to the stewed carrots and onions and cooked together for 10 minutes.
Vegetables are combined with tomatoes (with brine), rolled oats, salt, sugar, bay leaf, cumin.
Boil for 20 minutes.
The mixture is poured into a food processor and pureed.

Tomato puree soup

A fragrant and very healthy tomato puree soup can be eaten both hot and cold. The taste of the dish primarily depends on the quality of the main component, so you need to choose ripe, unspoiled tomatoes.

Grocery list:

1.5 kg of tomatoes;
40 g tomato paste;
2 onions;
1 carrot;
3 garlic cloves;
1 liter of vegetable broth;
15 g butter;
40 ml corn oil;
salt to taste.

Recipe.

Peel the onions, carrots and garlic and cut into medium pieces.
Tomatoes are doused with boiling water, after which the skin is removed.
Heat both types of oil in a saucepan and fry the chopped vegetables for 5 minutes.
Add broth and tomato paste.
Cut the tomatoes and place them in a saucepan with the rest of the ingredients. Simmer everything together over low heat for half an hour.
The cooled dish is pureed with an immersion blender directly in the saucepan.
The puree soup is salted and simmered under the lid for another 6 minutes.

Carrot with melted cheese

This delicious soup is suitable for both adult diets and children's menus.

Required:

1.5 liters of water;
1 onion;
2 potatoes;
3 large carrots;
170 g processed cheese;
4 g salt.

Recipe.

Place the water in the pan on the fire.
Peel and randomly chop the root vegetables.
The cheese is grated on a medium grater. To make this easier, you first need to keep the cheese curds in the freezer for a while.
Vegetables are placed in boiling water and boiled for 25 minutes.
Constantly stirring the soup, add cheese: it should completely disperse.
The dish is salted and then pureed with an immersion blender.
The resulting mass is heated before serving.

With chicken liver

Vegetable soups with liver are prepared very quickly, easily, and are tasty and satisfying.

Required components:

2 liters of water;
450 g liver;
3 fresh tomatoes;
1 onion and carrot each;
4 small potatoes;
salt, paprika to taste;
80 ml vegetable oil.

Cooking technology.

Potato slices are placed in salted boiling water.
After 3 minutes, add the finely chopped liver.
Chopped onions and carrots are fried in oil.
Peelless tomatoes are ground through a sieve, added to the fry and simmered for 10 minutes.
The boiled potatoes and liver are cooled slightly and crushed with a masher right in the pan.
Sprinkle the fried vegetables with paprika, transfer to the pan and cook for another 2 minutes.

Vegetable broccoli soup

Even small children enjoy this light, tender soup.

To prepare vegetable puree soup, you will need:

900 g broccoli;
1 potato tuber;
1 onion;
1 liter of water;
20 ml corn oil;
10 g sugar;
3 g salt;
seasonings as desired.

Cooking steps.

Broccoli is disassembled into inflorescences, washed and allowed to drain.
Onions and potatoes are cut into cubes.
Onions are fried in a saucepan.
Add cabbage and potatoes and fill with water.
The dish is simmered over low heat until the vegetables are soft (about 25 minutes).
Salt, sugar, season with spices if desired.
The soup is pureed in a food processor.
Before serving, simmer the dish under the lid for 5 minutes.

Green peas with croutons

Soup made from frozen peas acquires a wonderful green color and attractive aroma.

Required Products:

200 g frozen green peas;
120 g white bread croutons;
20 g thicker sour cream;
1 carrot;
1 onion;
50 g sweet butter;
1.5 liters of water;
salt, seasonings as desired.

Recipe.

The peas are thawed and, together with onions and carrots, fried in oil.
Add boiling water, salt and spices.
Cook for about half an hour until the water has almost completely evaporated.
Beat the cooked vegetables in a blender and mix with sour cream.
Immediately before use, croutons are added to the soup.

Cream soup for first feeding

This soup is easily digested by a child’s body, which is just beginning to get acquainted with new foods. Here, regular milk can be replaced with mother’s milk or the baby’s usual formula.

Grocery list:

30 g cabbage;
3 g butter and vegetable oil;
40 ml milk;
80 ml purified water;
10 g carrots;
20 g potatoes;
1 g salt.

Recipe.

Vegetables are washed well, peeled and cut into smaller pieces.
Boil everything in water until fully cooked.
Grind the contents of the pan with a blender.
Boil milk and butter separately (if breast milk is used, it is only heated).
All components are mixed and salted.

With cream

For cooking you will need any vegetables and always fresh cream.

Ingredients:

550 g cabbage;
1 carrot and onion;
4 potato tubers;
20 g butter;
20 g flour;
220 g cream 20% fat;
1 liter of vegetable broth;
salt and dried herbs.

Cooking technology.

Vegetables are cut arbitrarily, placed in a pan, poured with broth and cooked until soft.
The flour is fried in butter, poured with cream and simmered until thickened.
Puree the vegetables with a blender and pour the creamy mixture over them.
Boil the vegetable puree soup with cream for another 10 minutes.

With Chiken

Vegetable puree soup with chicken perfectly satisfies hunger.

Ingredients:

800 g chicken;
1 carrot;
5 potatoes;
1 onion;
15 g each of leeks, celery, parsnips, parsley;
salt pepper.

Cooking process.

Broth is prepared from chicken.
Take out the finished chicken, cut it smaller and put it back.
Vegetables and herbs are chopped and dipped into the broth. Boil the potatoes until the potatoes are ready.
The contents of the pan are salted, then pureed and boiled for another 3 minutes.

Sweet carrot and rice soup

This dish is ideal for a diet or children's diet, as it has a delicate texture and a pleasant sweetish taste.

You will need:

20 g white rice;
60 ml low-fat milk;
20 g butter;
1 carrot;
3 g sugar;
2 g salt.

Cooking process.

The rice is boiled.
The carrots are grated and boiled separately. Add butter, salt and sugar.
The finished rice is transferred to the carrots and cooked for another 10 minutes.
The dish is ground through a sieve and diluted with boiled milk.

With red lentils

According to this recipe, a very satisfying and healthy soup is prepared in 20 minutes.

Required components:

1 medium zucchini;
2 onions;
150 g green beans;
60 g red lentils;
3 garlic cloves;
50 ml olive oil;
10 g mustard;
1 liter of vegetable broth;
salt, spices.

Cooking steps.

Garlic and onion are chopped coarsely and fried in oil.
Add beans and zucchini slices.
Dilute with broth.
Add lentils, salt and seasonings.
Bring to a boil and cook for 12 minutes.
Add mustard and beat with an immersion blender.

Onion soup puree

The soup is very popular in France. For many who try it once, it becomes a favorite dish.

Required Products:

350 g onions;
20 ml melted butter;
500 ml vegetable broth;
30 ml white wine;
salt pepper.

Cooking technology.

Onion rings are fried in a saucepan in butter.
Pour in alcohol, simmer for 2 minutes and add broth.
The soup is cooked for 30 minutes, salted, peppered, then pounded or crushed in a blender.

Thick soups based on vegetables are served with sour cream sauces, croutons, cheese, boiled eggs, and herbs.

Cream soup is a thick dish with a creamy consistency. It can be made from meat, vegetables such as tomatoes and potatoes, or mushrooms. In grill kitchens, cooking and serving methods differ. In North America, canned cream soup is even widely known. There it is used as a base for sauce for pasta, meat and casseroles. The exact origin of puree soup is unclear, but it is believed that it appeared in ancient times. For the first time, a recipe for such a dish appears in the cookery book Khuno of the Tatar ruler Kublai, who wrote a cookbook in the 1300s.

Pumpkin puree soup - step by step classic photo recipe

There are many fascinating and unusual recipes for preparing dishes from a bright autumn vegetable - pumpkin, one of which is puree soup. Pumpkin and potato puree soup prepared according to this recipe turns out to be nutritious and appetizing, and in the same spirit, thanks to the composition of pumpkin, it is rich in vitamins and microelements, healthy, so pumpkin dishes should definitely be included in your diet.

Ingredients:

Chicken frame Onion - 2 pcs.

Carrots - 1 pc.

Garlic - 2 cloves

Pumpkin - 1 kg

Potatoes - 3 pcs.

Salt Ground black pepper

Vegetable oil Butter - 50 g

How to make pumpkin puree soup

To make chicken broth, fill a pan with cool water, place the chicken base there, add salt to taste and cook.

After boiling, remove any foam that has formed and cook for 40 minutes.

Finely chop the onion.

Chop the garlic.

Chop the carrots into small cubes.

Place all the chopped vegetables in a pan heated with vegetable oil.

Fry for 15 minutes until slightly golden brown.

Cut the pumpkin in half, remove seeds and skin.

Cut the peeled pumpkin into pieces.

Peel the potatoes and also cut them into small pieces.

Add chopped pumpkin and potatoes to the previously fried carrots, onions and garlic, pepper to taste and add a little salt, taking into account that the chicken broth that will be added to the vegetables later is already salty. Mix all vegetables and fry for 10 minutes.

Pour 1 liter of the resulting chicken broth into the fried vegetables, cook the vegetables for approximately 20 minutes until the pumpkin and potatoes are completely cooked.

After twenty minutes, use an immersion blender to puree the boiled vegetables.

Add butter to the resulting puree and cook for about 5 minutes until it boils.

Add sour cream to the prepared pumpkin-potato soup.

Bon appetit!

How to make creamy soup

Asparagus – 1 kg.

Chicken broth - liter.

Butter or margarine - ¼ tbsp.

Flour – ¼ tbsp.

Cream 18% – 2 tbsp.

Salt – ½ tsp.

Pepper – ¼ tsp.

Step-by-step preparation of creamy puree soup:

Trim the tough ends of the asparagus. Cut the trunks.

Pour broth over asparagus in a large saucepan and bring to a boil. Reduce heat, cover and cook for 6 minutes until al dente (stems are already soft but still crispy). Remove from heat, set aside.

Melt butter in a small Dutch oven over low heat. Add flour, stir so that there are no lumps. Cook for a minute, stirring constantly. Pour in the cream evenly and cook, stirring continuously, until the mixture thickens. Stir in salt and pepper.

Combine cream mixture with asparagus and broth. Warm up. Serve the puree soup with cream in personal deep bowls, warm or cool.

Recipe for aromatic mushroom soup-puree

Calculation for 6 servings.

List of ingredients:

Various mushrooms – 600 g.

Bulb.

Celery – 2 stalks.

Garlic – 3 cloves.

Fresh parsley - a few sprigs.

Fresh thyme - several sprigs.

Olive oil - to taste.

Chicken or vegetable broth – 1.5 l.

Cream 18% – 75 ml.

Bread – 6 slices.

Manufacturing:

Wash the mushrooms with a brush and chop finely.

Peel and chop the onion, celery, garlic and parsley along with the stems. Tear off the thyme leaves.

Heat a small amount of olive oil in a saucepan over medium heat, add vegetables, herbs and mushrooms. Cover and cook gently until softened and reduced in size.

Set aside 4 tbsp for decoration. mushrooms with vegetables.

Pour the broth into the pan and boil over medium heat. Boil for 15 minutes, reducing the flame.

Season to taste with black pepper and sea salt. Blend into a smooth puree using a blender.

Pour in the cream and bring to a boil again. Turn off the stove.

Without oil, brown the bread in a preheated frying pan. Place a few reserved mushrooms on top and drizzle with olive oil.

Pour pureed mushroom soup into bowls, garnish with chopped parsley and remaining mushrooms. Serve with croutons.

How to make pureed zucchini soup

Calculation for 4 servings.

List of ingredients:

Onion - ½ part of the head.

Garlic – 2 cloves.

Zucchini - 3 medium fruits.

Chicken or vegetable broth - liter.

Sour cream – 2 tbsp.

Salt and pepper - to taste.

Grated Parmesan – optional.

Preparation of pureed squash soup:

Combine broth, chopped unpeeled zucchini, chopped onion and garlic in a large saucepan. Place on a regular flame. Cover and simmer for about 20 minutes until the vegetables are softened.

Remove from heat and puree in a blender. Add sour cream, mix.

Salt and pepper. Serve the zucchini puree soup hot, sprinkled with Parmesan cheese.

Broccoli soup - a very tasty and healthy recipe

Calculation for 2 servings.

List of ingredients:

Fresh broccoli – 1 pc.

Vegetable broth – 500 ml.

Potatoes – 1-2 pcs.

Bulb.

Garlic – 1 clove.

Cream 18% – 100 ml.

Salt, pepper - to taste.

Nutmeg (ground) - to taste.

Rusks (pieces) – a handful.

Manufacturing:

You need to wash, peel the potatoes and cut them into similar cubes.

Wash the broccoli, trim the inflorescences, cut the stem into slices.

Peel the garlic and onion and chop finely.

Pour the heated broth over the potatoes, broccoli, onions and garlic and cook for 15 minutes.

Pull out a few broccoli florets (for decoration) and add cool water to make it look great.

Then stir the soup until a homogeneous mixture is obtained (preferably with a blender).

Add cream to the purchased puree and salt, nutmeg and pepper to taste.

Simmer over low heat for about 20 minutes.

Submit. It is better to serve broccoli soup in medium deep bowls, garnish with the reserved broccoli and sprinkle with croutons. You can use bread instead of crackers, toasting it a little beforehand.

Cauliflower soup recipe

Cauliflower is a component that is used for huge amount dishes: salads, stews, pies. It is stewed and boiled, fried and baked, but the tastiest thing is pureed soup. It has an incomparable taste, and it’s painfully simple and quick to prepare.

Calculation for 4 servings.

List of ingredients:

Cauliflower - head.

Milk – 500 ml.

Water – 500 ml.

Chopped greens – 1-1.5 tbsp.

Grated Parmesan - optional.

Bacon – 50 g.

Spices (paprika, saffron, salt, pepper) - to taste.

Manufacturing:

Mix milk and water in a saucepan, separate the cabbage into individual inflorescences and also add there.

Bring all these components to a boil, and then leave under the closed lid for 10-15 minutes.

After about 10 minutes, add a little saffron and cook again for a couple of minutes.

Remove the pan and mix everything with a blender until a thick mixture comes out.

Take a plate that is not too deep and pour soup into it. Add the final touches: slices of bacon, herbs, a little grated cheese and a pinch of paprika. Cauliflower soup is ready! Bon appetit!

Delicious puree soup with cheese

You will never forget the taste of this soup. This irresistible recipe came to us from France, and has already during several years Both adults and children enjoy it.

Calculation for 4 servings.

List of ingredients:

Chicken broth – 2 l.

Chicken meat – 250 g.

Carrots – 1 root vegetable.

Potatoes – 3 pcs.

Bulb.

Garlic – 2 cloves.

Spices (salt, pepper) - to taste.

Philadelphia cream cheese – 175 g.

Crackers - optional.

Making puree soup with cheese:

Prepare chicken broth.

Peel the onion and cut it.

Peel the carrots and grate them on a small grater.

Do the same with garlic.

Make the base of the soup from onions and carrots. First, put the carrots in the frying pan and sauté until softened and reduced in size. Add onion. Brown until golden brown.

Peel the potatoes and cut into medium cubes.

Boil the chicken meat and also chop it.

Add potatoes, meat and onions fried with carrots to the pan, and later (after 5 minutes) Philadelphia cheese.

Mix everything.

Add your favorite spices as desired.

Mix everything with a blender.

Divide the pureed cheese soup into bowls (not small). For beauty, add herbs and croutons.

Pea soup puree

Calculation for 2 servings.

List of ingredients:

Whole peas – 1.5 tbsp.

Potatoes – 3 pcs.

Carrots – 1 pc.

Bulb.

Chopped greens – 2 tbsp. l.

Garlic – clove.
Making pureed pea soup:

Cover the peas with water and leave at room temperature overnight.

Cook the beans in a saucepan (2 liters of water) over low heat until tender. This will take approximately 40 minutes.

Peel the potatoes and cut into medium-sized cubes.

Peel the onion and chop it, grate the carrots.

Place all the vegetables in the pan with the peas and cook. When the knife pierces them through and does not meet resistance, remove from heat.

Beat the finished soup using a blender and add spices to taste. Add greens and garlic, passed through a press.

The pea puree soup is ready, bon appetit!

Puree chicken soup - the perfect recipe for the whole family

Calculation for 4 servings.

List of ingredients:

Chicken meat – 500 g.

Water – 2 l.

Potatoes – 5 large pieces.

Carrots – 1 pc.

Bulb.

Cream 18% – 200 ml.

Salt, pepper - to taste.

Dried mushrooms – 30 g.

Greens - to taste.

Manufacturing:

Thoroughly wash the chicken fillet and boil in water. Remove the meat, chop finely or divide it into fibers with your hands. Set aside.

Cut onions, carrots, potatoes into small cubes. Soak dried mushrooms in a small amount of water for 15 minutes. If the mushrooms are huge, break them into pieces, so they will better imbue the broth with their flavor.

Boil vegetables in broth until tender, 10 minutes. add mushrooms until finished. Boil over low heat.

When the vegetables are ready, pour the soup from the pan into a blender bowl, add cream, salt, spices and blend until pureed. It is more convenient to do this in several approaches.

Divide the chicken soup puree into bowls. Add chopped meat to each and garnish with herbs. A delicious and fragrant soup for your loved ones is ready!

Tomato puree soup for real gourmets

This puree soup will certainly appeal to those who know a lot about unique dishes! It can be prepared painfully simply in your home kitchen.

Calculation for 4 servings.

List of ingredients:

Tomatoes (fresh or canned) – 1 kg.

Bell pepper – 3 pcs.

Bulb.

Cream 15% – 200 ml.

Fresh basil or parsley - a sprig.

Liquid honey – 1 tbsp.

Manufacturing:

Prepare vegetables in advance. Cut the tomatoes into four parts, sweet peppers into cubes.

Place half of the total amount of tomatoes, bell peppers, onions, and basil in the blender bowl. Beat at high speed until the puree mixture forms a mass. Pour it into a deep saucepan with a thick bottom.

Do the same function with the rest of the vegetables and pour into the saucepan.

Place the saucepan on low heat and simmer for almost a couple of minutes, stirring with a wooden spoon. After this, pour in cream, a spoonful of honey, also spices and salt to taste.

Pour the tomato soup puree into bowls. You can add a sprig of parsley or basil to each.

Diet puree soup - the healthiest recipe

This soup is not only extremely tasty, but also necessary. Try to offer it to your family or guests - they will be ecstatic!

Calculation for 2 servings.

List of ingredients:

Zucchini – 500 g.

Cream 15% – 200 ml.

Chopped dill - 1 cup.

Curry seasoning - to taste.

Salt, pepper - to taste.

Wheat crackers – 30 g.

Manufacturing:

Prepare the zucchini. Young fruits do not need to be peeled. You should also not remove the seeds. It’s quite easy to rinse the vegetables and cut off the ends on both sides. If the zucchini is overripe, they need to be peeled and the seeds removed. Then grate them on a large grater.

Transfer the vegetables to a saucepan or saucepan. Pour in water so that it barely covers the fruit. The juicier and younger the zucchini, the less water is needed. Cook for 10 minutes.

Place the vegetables in a blender bowl, add curry powder, salt and pepper. How to mix until smooth.

Pour the diet puree soup into bowls. Add finely chopped dill to each and the previously prepared croutons. They are conveniently made from leftover wheat bread, which is finely chopped and lightly dried in a frying pan or in the oven.

Incredibly delicious creamy soup with croutons

Calculation for 4 servings.

List of ingredients:

Potatoes – 600 g.

Celery root – 1 pc.

Leeks – 2 pcs.

Hard cheese – 250-300 g.

Dill, parsley – a bunch.

Flour – 1 tbsp.

Butter – 1 tbsp.

Salt, pepper, spices - to taste.

Manufacturing:

Finely chop the vegetables. Then put the onion, celery root, and potatoes in a frying pan in heated oil and lightly fry. Place the vegetables in a saucepan, add water and cook until tender.

Blend the vegetables in a blender bowl and pour the mixture back into the saucepan.

Grate the cheese on a large grater and add to the vegetable puree. Add salt and spices to taste. Stirring, bring to a boil until the cheese dissolves.

Finely chop the greens. Sprinkle it over portions of soup. Add croutons to the puree soup - you can simply make them at home in the oven or in a frying pan without oil.

A real delicacy - creamy soup with shrimp or seafood

Calculation for 4 servings.

List of ingredients:

Small peeled fresh or frozen shrimp – 300 g.

Frozen mussels – 100 g.

Maasdam cheese – 200 g.

Potatoes – 5 pcs.

Onions – 2 pcs.

A clove of garlic - optional.

Carrots - 2 medium.

Butter – 1 tbsp.

Soy sauce – 2 tbsp. l.

Herbs, salt, seasonings - to taste.

Making pureed soup:

Chop the onion and carrots and fry in butter. Cut the potatoes into cubes. Place in water along with other vegetables and cook until tender.

Thaw shrimp and mussels, you can do this in the microwave.

Grate hard cheese.

Boil shrimp and mussels separately. Cook, stirring, for less than 3 minutes, otherwise the seafood will become “rubbery.”

Place the vegetables and some of the shrimp and mussels in a blender bowl. If desired, add a clove of garlic, saffron, turmeric, and soy sauce. Beat well.

Pour puree soup with shrimp and seafood into bowls. Add greens to each, add whole shrimp and mussels.

How to cook puree soup in a slow cooker

Calculation for 2 servings.

List of ingredients:

Champignons – 300 g.

Potatoes – 400 g.

Bulb.

Vegetable oil – 2 tbsp.

Cream 15% – 1 tbsp.

Water – 0.5 tbsp.

Salt, pepper, spices - to taste.

Manufacturing method:

Cut vegetables and mushrooms into cubes. Place all the vegetables in the multicooker bowl and pour vegetable oil on top. Add water, cream, spices.

Set the “Soup” mode on the multicooker panel. Choose a time - 20 minutes.

After 20 min. Pour the soup into a blender bowl and blend until pureed. Pour into plates, garnish with herbs.

To make the puree soup perfect, you need to have a good blender with sufficient power.

It is better to cook the puree soup on low heat. If no possibility reduce the flame, use a divider. In a pan with a thick bottom and walls, heating will be moderate , as a consequence of this, the soup won't burn.

Cut the vegetables into equal pieces so they are cooked immediately.

Liquid can be added to vegetable puree, thereby controlling the thickness of the soup.

It is necessary to serve pureed soups immediately after production to prevent the watery and thick parts from separating.

The puree soup has a creamy, thick consistency. It is prepared from various vegetables, meat, cereals, seafood, poultry, fish or mushrooms. These soups have been known since ancient times, however, the exact origin of the dish is unknown. The first mention of this type of soup was found in 1300 in the cookbook of cook Huno, who cooked for the Mongol Emperor Kublai Kublai. Almost every country in the world has its own original cream soup, which is distinguished by a unique method of preparation and serving. For example, in North America, canned puree soup is very popular, which is used as a base for preparing sauce for pasta, meat or casserole. In this section of our culinary website you will find simple and tasty puree soups, recipes with photos that clearly demonstrate all stages of preparation.

Delicious and original recipes for creamy soups for every day

Creamy soups are an excellent basis for a diet or children's menu. This dish can be included in the diet of those who are on diets. You can cook it with meat, fish, vegetable broth or water. A thick consistency can be easily achieved by adding legumes or starch-rich vegetables. If you want to make the “correct” thick soup, you need to boil all the ingredients until tender, then puree them using a sieve or blend with an immersion blender, and then add the resulting mass to the broth or broth. If you are aiming to cook the perfect dish, then you should cut the ingredients into equal pieces so that they are cooked equally. Most creamy soups are served with croutons or croutons.

Dietary puree soups attract with their benefits, consistency and amazing aroma. Making this soup is a creative process where you can use a variety of ingredients. We'll show you how to make your soup delicious using simple ingredients. Mushroom cream soup made from champignons, pumpkin, zucchini, tomatoes, spinach, legumes, cauliflower, potatoes, lentils, cheese and many other variations of such soups will undoubtedly appeal to you and your family.
We hope that our recommendations and step-by-step recipes with photos will help you quickly prepare a delicious creamy soup.

26.08.2018

Zucchini soup with cream

Ingredients: zucchini, onion, carrots, cream, butter, paprika, bay, seasoning, herbs, salt, garlic, croutons

Creamy zucchini soup is definitely a very tasty and satisfying dish. It won't take much effort for you to prepare it.

Ingredients:

- 1 zucchini,
- half an onion,
- 1 carrot,
- 120 ml. cream,
- 2.5 tbsp. vegetable oil,
- 1 tsp. paprika,
- 1 bay leaf,
- 2 allspice,
- 1 thyme flower,
- 2 sprigs of dill,
- a sprig of parsley,
- salt,
- black pepper,
- 10 grams of chili pepper,
- 2 cloves of garlic,
- croutons or crackers.

03.05.2018

Frozen spinach soup

Ingredients: spinach, potatoes, onions, celery, zucchini, broth, butter, sour cream, salt, sesame seeds

I often make spinach soup for lunch. The dish turns out very tasty and nutritious. To decorate before serving, I put a little black sesame on top.

Ingredients:

- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onion;
- 80 grams of celery;
- 200 grams of zucchini;
- one and a half liters of chicken broth;
- 20 grams of butter;
- 20 grams of olive oil;
- 120 grams of sour cream;
- salt;
- black sesame.

26.04.2018

Pumpkin soup with shrimp

Ingredients: pumpkin, shrimp, onion, carrot, vegetable oil, cream, salt, pepper, Provençal herbs, coriander

If you have not tried pumpkin soup, then I advise you to use my simple recipe for a delicious creamy soup. It is not difficult to prepare such a delicious soup.

Ingredients:

- pumpkin - 500 grams,
- shrimp - 150 grams,
- onion - 1 pc.,
- carrots - 1 pc.,
- vegetable oil - 30 grams,
- cream - 2 tbsp.,
- salt,
- black pepper,
- Provençal herbs - a couple of pinches,
- ground coriander - a couple of pinches.

11.03.2018

Celery soup

Ingredients: celery, onion, carrots, mushroom, tomato, greens, peas, oil, salt, pepper

Celery soup for weight loss is tasty and healthy. I have described the cooking recipe in detail for you.

Ingredients:

- 4-5 stalks of celery,
- 1 onion,
- 1 carrot,
- 150 grams of champignons,
- 1 tomato,
- a couple of sprigs of parsley,
- 1 glass of green peas,
- 2 tbsp. olive oil,
- sea salt,
- ground black pepper.

04.03.2018

Soup pureed white dried mushrooms

Ingredients: mushroom, potato, onion, cheese, cream, bay, pepper, butter

Unfortunately, my family doesn't like soups. That’s why I have to prepare puree soups for them. Today I have described for you a recipe for a delicious dried porcini mushroom soup.

Ingredients:

- 150 grams of dried white mushrooms,
- 2 potatoes,
- 1 onion,
- 1 processed cheese,
- 150 grams of cream,
- 1 bay leaf,
- 2-3 peas of allspice,
- 1-2 tbsp. vegetable oil.

04.12.2017

Jamie Oliver's Incomparable Pumpkin Soup

Ingredients: pumpkin, onion, carrots, celery, garlic, chili, broth, salt, butter, cheese, loaf

Now I will teach you how to cook a very tasty, amazing pumpkin puree soup. This soup was invented by world famous chef Jamie Oliver.

Ingredients:

- 2 kg of nutmeg pumpkin;
- 2 red onions;
- 2 carrots;
- 2 stalks of celery;
- 4 cloves of garlic;
- a pinch of chili;
- a pinch of rosemary;
- 2 liters of chicken broth;
- salt;
- pepper;
- 20 ml. olive oil;
- loaf;
- hard cheese.

26.11.2017

Original leek soup

Ingredients: onions, potatoes, wine, butter, broth, cream, salt, pepper, thyme, cheese, herbs, crouton

Today we will prepare classic French leek soup. Absolutely everyone will like this delicious first course, as it has an unusual, original taste.

Ingredients:

- 1 leek stalk,
- 2-3 potatoes,
- 40 ml. dry white wine,
- 30 grams of butter,
- 800 ml. chicken broth,
- 150 ml. cream,
- salt,
- a mixture of peppers,
- a sprig of fresh thyme,
- processed cheese,
- parsley,
- croutons.

05.11.2017

Pumpkin soup with potatoes and garlic

Ingredients: water, broth, potatoes, leeks, pumpkin, ginger, garlic, sunflower oil, salt, black pepper, chili pepper, green onion

This step-by-step recipe with photos will tell you how to prepare a light puree soup from pumpkin, potatoes and spices. We cook with pleasure and benefit the body.

Ingredients:
- broth or water - 1 l,
- pumpkin - 200 grams,
- potatoes - 4 pcs.,
- garlic - 2 cloves,
- leeks - 200 grams,
- ginger - 2-3 cm of root,
- vegetable oil - 1.5 tablespoons,
- salt to taste,
- green onions - 1 tbsp. per serving,
- chili pepper - 2-3 rings per serving,
- black pepper - 1 tsp.

03.11.2017

Pumpkin soup with rice and potatoes

Ingredients: potatoes, onions, carrots, onions, pumpkin, rice, water, salt, pepper in a pot, vegetable oil

We invite you to diversify your lean diet and prepare a delicious puree soup from pumpkin, potatoes and rice. You can take the recipe as a basis and change the vegetables, each time preparing a dish with a new taste.

For the recipe you will need:
- three potatoes;
- a head of onion;
- one carrot;
- 300 g pumpkin;
- half a glass of cooked rice;
- 1.5 liters of vegetable broth;
- salt - to taste;
- 5-7 black peppercorns;
- vegetable oil.

27.10.2017

Red lentil soup with tomatoes

Ingredients: red lentils, carrots, tomatoes, onions, garlic, olive oil, ground black pepper, salt, coriander, paprika

We invite you to prepare a delicious and healthy lentil soup. As you know, this product contains a lot of protein, vitamins and other useful substances. Therefore, this soup is suitable for any diet.

For the dish you will need:
- red lentils - 240 g;
- one carrot;
- tomatoes in their own juice;
- small onion head;
- two cloves of garlic;
- ground black pepper;
- coriander;
- paprika;
- salt;
- 20 ml olive oil.

26.10.2017

Pumpkin soup with tomatoes and cream

Ingredients: pumpkin, tomatoes, potatoes, onions, coriander, chili pepper flakes, water, salt, vegetable oil, cream, black pepper, sour cream, herbs, croutons

Even though pumpkin cream soup is prepared without adding meat, men will still like it. The whole secret of taste lies in the addition of spices and the acidity of the tomato. It is thanks to them that your dish will have a unique taste that everyone will like. The main thing is not to overdo it with ingredients and spices, although it will be difficult to spoil such a puree soup. We are sure that this culinary masterpiece will win the hearts of your guests and household members.

Ingredients:
– 250 grams of pumpkin (peeled, without seeds);
– 4-5 pcs tomatoes;
– 3 pieces of potatoes;
– 1 onion;
– 1 tsp (optional) coriander;
– 0.5 tsp chili pepper flakes;
- water – 1 liter (or a little more);
- salt - to taste;
- vegetable oil – 2-3 tbsp. l;
- cream (if needed) – 100 ml;
- black pepper, sour cream, herbs, croutons - for serving soup.

22.10.2017

Pumpkin lentil soup puree

Ingredients: pumpkin, chicken broth, potatoes, celery root, red lentils, onions, garlic, tomatoes, vegetable oil, salt, black pepper, herbs, croutons, croutons, whole grain bread

Do you want to be energized for the whole day? Prepare a fragrant, bright pumpkin puree soup. It turns out nourishing, aromatic and tasty. We assure you that one serving will not be enough. By the way, preparing it is not at all difficult. See our recipe with photos.

For the recipe you will need:
- 400 grams of pumpkin pulp;
- liter of chicken broth;
- 150 grams of potatoes;
- a handful of red lentils;
- a head of onion;
- three cloves of garlic;
- three tomatoes;
- 40 ml vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- any greens - for serving;
- crackers, croutons or whole grain bread - for serving.

22.10.2017

Pumpkin puree soup with potatoes

Ingredients: pumpkin, potatoes, carrots, onions, ginger, garlic, paprika, pepper, butter, crackers, cream

Vegetable soup can be just as tasty as one cooked in meat broth. Don't believe me? Then try our today's recipe for pumpkin puree soup with potatoes, ginger and pepper. It turns out simply amazing!

Ingredients:
- 300 g pumpkin;
- 4 potatoes;
- 1 large carrot;
- 2 onions;
- 1 tbsp. chopped ginger root;
- 4-5 cloves of garlic;
- 1 tbsp. paprika;
- 0.5 tsp. chili pepper;
- 0.5 tsp. black pepper;
- 3 tbsp. vegetable oil or lard;
- for serving crackers or croutons;
- cream or sour cream if desired.

25.07.2017

Zucchini soup

Ingredients: zucchini, leeks, cream, sea salt, mustard beans, extra virgin olive oil, lemon juice, lemon zest, white pepper, Parmesan cheese, almonds, arugula

I did a little magic on the usual creamy zucchini soup and made a completely new, very tasty soup with the addition of leeks and cream. Before serving, be sure to throw finely chopped greens on top.

Ingredients:

- 340 grams of zucchini;
- 120 grams of leeks;
- 150 ml. cream;
- salt;
- 3 grams of mustard;
- 20 ml. olive oil;
- 15 ml. lemon juice;
- a little lemon zest;
- 1 gram of white pepper;
- 25 grams of Parmesan cheese;
- 10 grams of peeled almonds;
- 1 bunch of arugula.

07.05.2017

Broccoli and cauliflower soup

Ingredients: broccoli, cauliflower, potatoes, carrots, onions, cream, salt, water, butter, black pepper

First courses can be a real work of culinary art. An example of this statement would be creamy broccoli and cauliflower soup. It turns out not only tasty, but also incredibly beautiful and appetizing!

Ingredients:
- 200 g frozen broccoli;
- 150 grams of fresh cauliflower;
- 3 medium-sized potatoes;
- 1 small carrot;
- 1/2 onion;
- 100 ml cream 15%;
- salt to taste;
- 1 liter of chicken broth;
- 25-30 grams of butter;
- ground black pepper;
- crackers - for serving;
- greens - for serving.

23.04.2017

Ingredients: pumpkin, potatoes, onions, carrots, vegetable oil, curry, paprika, ground black pepper, water, salt, cream

A fragrant, satisfying and beautiful pumpkin puree soup with cream and vegetables can be prepared for lunch simply and quickly. The products included in the ingredients are available at any time of the year, and you will find a description of the preparation process in our culinary photo recipe.

Ingredients:
- 400 g peeled pumpkin,
- 1 carrot,
- 1 onion,
- 3 potato tubers,
- 3 tablespoons of vegetable oil,
- 1 tbsp curry,
- 0.5 teaspoons of paprika,
- salt to taste,
- 200 g cream (10%),
- 1 liter of water,
- ground black pepper to taste.

07.03.2017

Vegetable puree soup with sorrel and spinach

Ingredients: new potatoes, onions, carrots, greens, spinach, sorrel, water, salt, vegetable oil, young zucchini, sour cream

We would like to advise everyone who thinks that vegetable soup is not particularly remarkable to try our version - with potatoes, zucchini and herbs. You will see for yourself that this soup is not only beautiful, but also very tasty!

Ingredients:

- 5-6 young potatoes;
- 2 onions;
- 1 medium carrot;
- a small bunch of dill;
- a small bunch of parsley;
- 1 head of spinach;
- 1 bunch of spinach leaves;
- 1 liter of water;
- salt to taste;
- 2 tbsp. vegetable oil;
- 1 young zucchini;
- sour cream or cream for serving.

05.03.2017

Tomato cream soup with lentils and zucchini

Ingredients: tomatoes, red lentils, carrots, zucchini, onions, garlic, olive oil, turmeric, paprika, dried basil, oregano, salt

If you want to treat your family to a tasty, aromatic and beautiful first course, we recommend that you pay attention to this simple recipe for making tomato cream soup with lentils, vegetables and spicy spices. You will pleasantly surprise everyone sitting at the dinner table, as the soup turns out to be extremely appetizing.

Ingredients:
- tomatoes in their own juice - 400 g,
- potatoes - 1 pc.,
- carrots - 1 pc.,
- kars lentils - half a glass,
- onions - a quarter of an onion,
- zucchini - 4 pcs.,
- garlic - 2 cloves,
- dried basil - a third of a teaspoon,
- dried oregano - a third of a teaspoon,
- kupkuma - half a teaspoon,
- salt to taste,
- paprika - 1 teaspoon,
- olive oil - 1 tbsp.

04.03.2017

Potato soup with broth

Ingredients: chicken broth, onions, potatoes, carrots, salt, dill

Super easy to make, this mashed potato soup is a great option for a light lunch. The dish is suitable for children's and diet menus.

Products for the recipe:

- 1 liter of chicken broth;
- 500 g potatoes;
- a head of onion;
- one carrot;
- salt - to taste;
- greens - to taste.