Zucchini soup - recipes for cooking lean and meat dishes with photos. Zucchini soup Zucchini soup

Vegetable soups belong to the classics of Russian cuisine, they are cooked on broths, lean, with mushrooms and beans. The original version of the first course is zucchini soup, despite the fact that culinary experts consider this vegetable an indispensable ingredient in winter pickles and second courses.

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

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

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

Soup is prepared in an enameled container, a liter of liquid or broth is first poured into it.

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

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

Zucchini soup-puree with meatballs

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

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

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

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

Wash the vegetables thoroughly, remove the skin from the zucchini.
The prepared vegetable is placed in a pot of water, brought to a boil and boiled for 20 minutes over low heat, after which small meatballs from minced meat are added to the broth.
The chopped onion is fried in vegetable oil until half cooked, grated carrots are added and the vegetables are sautéed over low heat until tender.
Onions and carrots are put into the soup, after removing ready-made meatballs from it, grind the ingredients of the soup with a blender.
The meatballs are returned to the puree soup, the mixture is brought to a boil, the greens are added and the fire is turned off.

This soup is served to the table with sour cream.

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

Zucchini soup with melted cheese

Soup with a delicate and special taste is obtained from zucchini and melted cheese. The cheese itself gives a special creamy-milk flavor to the finished dish, moreover, this soup is not flavored with sour cream or mayonnaise.

The main ingredients of a gentle and light soup are:

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

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

Shredded carrots are fried until half cooked in butter, zucchini and pepper, chopped into cubes, are added.
The mixture is stewed for 5 minutes with occasional stirring.
The water is brought to a boil, browned vegetables are added and the mixture is allowed to boil again.
After boiling, the soup is boiled for about 10 minutes, grated processed cheese is added and boiled with constant stirring for 5 minutes.
Season the dish with herbs, salt to taste and turn off the fire.

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

Zucchini soup with mushrooms

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

A hot dish is prepared from the following ingredients:

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

Step by step recipe:

Shredded carrots and onions are fried in oil until tender.
Peeled and washed mushrooms are crushed into cubes, boiled in boiling water for half an hour.
Zucchini and potatoes are peeled, chopped into small cubes.
Vegetables are added to the mushroom broth, boiled for 10 minutes, carrots and onions are added, and the mixture is brought to a boil.
After a quarter of an hour, the fire is turned off, greens and spices are added.

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

Zucchini cream soup with cream

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

This hot dish is prepared from simple ingredients:

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

Creamy zucchini soup is prepared in accordance with the following sequence of actions:

Peeled onions and carrots are cut into rings, fried until tender in vegetable oil.
Peeled zucchini and potatoes are cut into medium-sized cubes, mixed with fried vegetables and poured over two glasses of water.
Bring the mixture to a boil and boil the potatoes until fully cooked.
Drain half of the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
The finished dish is transferred to a tureen and diluted with warm cream, greens and spices are added.

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

You can use zucchini instead of zucchini.

iko/Depositphotos.com

Ingredients

1 onion;
1-2 cloves of garlic;
1 kg of zucchini;
1 liter or chicken broth;
salt - to taste;
250 ml heavy cream - optional.

Cooking

Cut the onion into small cubes and mince the garlic. Place vegetables in a saucepan with hot oil. Stir-fry for about 5 minutes over medium-high heat.

Cut the zucchini into circles or half circles. Add them to the vegetables and pour over the broth. Bring to a boil and simmer for 15-20 minutes until the zucchini is soft.

Puree the soup with a blender and season with salt and pepper. You can add cream to the soup so that it acquires a more delicate creamy texture.

qwartm/Depositphotos.com

Ingredients

1 carrot;
½ onion;
1 medium zucchini;
1-2 potatoes;
200 g of champignons;
1 tablespoon of vegetable oil;
1½ liters of water;
1 clove of garlic;
100 g of processed cheese;
salt - to taste;
ground black pepper - to taste.

Cooking

Grate the carrots on a coarse grater and chop the onion. Cut zucchini, potatoes and mushrooms into small pieces.

Heat the oil in a saucepan and put the onion and. Fry, stirring, over medium heat for 3-4 minutes. Throw in the mushrooms and cook for a couple more minutes.

Pour in water and bring to a boil. Put the potatoes and cook for 10-15 minutes. Throw in the zucchini and minced garlic and leave for another 5 minutes.

Add cheese and stir until completely dissolved. Boil the soup for a few minutes. The potatoes should become soft.

Salt and pepper the dish. Remove from heat and leave covered for 10-15 minutes.

oxyzay/Depositphotos.com

Ingredients

2 medium zucchini;
water - as needed;
seasoning "Provencal herbs" - to taste;
1 bunch of basil;
50 g of hard cheese;
3 tablespoons of soy sauce;
a few slices of baguette - for serving.

Cooking

Peel the zucchini and cut into half circles. Put in a saucepan and fill with water so that it slightly covers the top pieces.

Add the seasoning and cook over medium heat for 20 minutes until the zucchini is soft.

Add finely chopped basil, butter, finely grated cheese and soy sauce. Stir and remove from heat. Puree the soup.

Dry the baguette in a dry frying pan or in the oven. Before serving, place a slice of baguette in a bowl of soup and lightly drizzle over the bread.

littlespicejar.com

Ingredients

1 onion;
1 carrot;
2 celery stalks;
2-3 potatoes;
½–1 green hot pepper;
3-4 cloves of garlic;
3 tablespoons of butter;
1 liter vegetable or broth;
1 dried bay leaf;
¼ teaspoon dried thyme;
2 medium zucchini;
350–450 g fresh or frozen corn;
salt - to taste;
ground black pepper - to taste;
250 ml of heavy cream;

Cooking

Chop the onions, carrots, celery, potatoes and hot peppers into small cubes, removing the seeds from it. Mince the garlic.

Heat oil in a saucepan over medium-high heat. Add the onions, carrots and celery and cook, stirring, for about 5 minutes. Throw in potatoes, peppers and garlic and fry for another 3-4 minutes.

Add broth, bay leaf and thyme and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. The potatoes should be half cooked.

Throw in small cubes of zucchini and corn. Cook 5-7 minutes or until potatoes are completely soft. Season the soup with salt and pepper.

Remove the parsley and puree with a blender for about 2 cups of soup or a little more. Return puree to saucepan and increase heat. Pour in the cream and bring the soup to a boil. Garnish with chopped parsley before serving.

supergoldenbakes.com

Ingredients

For crackers:

several slices;
½ teaspoon dried garlic;
½ teaspoon of a mixture of any herbs (for example, Provence or Italian);
1-2 tablespoons of vegetable oil.

For soup:

1 potato;
2 medium zucchini;
1 stalk of leek;
½–1 green hot pepper;
1–
1 teaspoon curry seasoning;
½ teaspoon ground cumin;
½ teaspoon ground turmeric;
salt - to taste;
ground black pepper - to taste;
250 ml vegetable stock or water
400 ml coconut milk;
1-2 bunches of spinach + for serving.

Cooking

Divide baguette into cubes and roll in garlic and herbs. Heat the oil in a skillet over medium heat and brown the bread on all sides.

Cut the potatoes and zucchini into medium pieces, and the leeks and green peppers, peeled from seeds, into small pieces.

Heat oil in a saucepan over medium heat, add curry, cumin and turmeric and sauté, stirring occasionally, about 1 minute. This will release the flavor of the spices.

Add vegetables and stir. Salt, pepper, cover and simmer for about 5 minutes. Pour in the broth or water and cook until the potatoes are soft over moderate heat.

Add spinach and cook for 2-3 more minutes. Puree the soup with a blender. Serve with croutons and chopped spinach.

lena.saulich.gmail.com/Depositphotos.com

Ingredients

300 g chicken fillet;
1 liter of water;
1-2 potatoes;
3 small zucchini;
salt - to taste;
ground black pepper - to taste;
1 onion;
1 carrot;
1-2 cloves of garlic;
200 g melted cheese.

Cooking

Pour water into a saucepan and bring to a boil over high heat. Reduce it and cook for 15-20 minutes at a moderate boil. Transfer the fillet to a plate.

Cut potatoes and zucchini into small cubes. Put the potatoes into the broth. When it boils, throw in the zucchini, salt and pepper. Simmer for about 20 minutes until potatoes are soft.

Heat the oil in a frying pan and sauté the finely chopped onion. Add coarsely grated carrots and cook for another 7-8 minutes. Throw in the minced garlic, salt and pepper and saute for 1 minute.

Put the fry in a saucepan, stir and bring to a boil. Puree the soup with a blender and dissolve the cheese in the dish. Cut the chicken fillet into small pieces and send to the soup.

etorres69/depositphotos.com

Ingredients

1 kg of zucchini;
2-3 tablespoons of vegetable oil;
2 cloves of garlic;
4 tablespoons;
750 ml of milk;
salt - to taste;
ground black pepper - to taste;
purchased or homemade crackers - for serving.

Cooking

Cut the zucchini into small pieces. Put them in a saucepan with hot oil. Add minced garlic and saute, stirring, for 20-25 minutes over medium heat.

Puree zucchini, garlic, cottage cheese and hot milk with a blender, throwing salt and pepper to the ingredients. Serve the soup with crackers.

primaverakitchen.com

Ingredients

2 cloves of garlic;
1 red onion;
1 red bell pepper;
2-3 potatoes;
2-3 small zucchini;
1 tablespoon of vegetable oil;
1 liter of vegetable broth;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley - for serving.

Cooking

Mince the garlic. Chop the onion, bell pepper and small cubes. Divide the zucchini into thin strips. To do this, it is more convenient to use a special vegetable cutter.

Put all the vegetables, except for the zucchini, in a saucepan with hot oil. Fry, stirring, for about 10 minutes over medium heat.

Pour in the broth and bring to a boil. Throw the squash noodles into the pan, cover with a lid and cook for 3 minutes.

Season with salt and pepper and cook for 2 more minutes. Sprinkle the soup with chopped parsley before serving.

alely/depositphotos.com

Ingredients

2 kg of zucchini;
1 onion;
2 tablespoons of vegetable oil;
2 tablespoons of butter;
2 tablespoons of flour with top;
1 teaspoon paprika;
2 liters of water;
salt - to taste;
400 g;
200 ml of heavy cream;
½ bunch dill.

Cooking

Peel the zucchini and grate on a coarse grater. Finely chop the onion. Heat both types of oil in a saucepan and sauté the onion over moderate heat until translucent, 2 to 3 minutes.

Add flour and stir for about 30 seconds. Throw in the paprika and pour in the water. Put the zucchini in a saucepan, salt and bring to a boil. Then cook for 4-5 minutes, removing the foam.

Add sour cream and cream and mix thoroughly. Bring the soup to a boil, simmer for 1 minute more and add the chopped dill. Remove from heat and leave covered for 5-10 minutes.

aseasyasapplepie.com

Ingredients

2 tablespoons of vegetable oil;
1 onion;
1 clove of garlic;
2 medium zucchini + more for serving
850 ml vegetable broth;
a few sprigs of mint + for serving;
½ avocado;
salt - to taste;
ground black pepper - to taste;
2 tablespoons lemon juice.

Cooking

Heat up the oil in a saucepan. Add finely chopped onion and garlic and sauté over medium heat for about 5 minutes.

Add the zucchini, cut into small cubes, to the pan and cook for another 5-7 minutes. Pour in vegetable broth, bring to a boil and remove from heat.

Throw in chopped mint leaves, small cubes of avocado, salt and pepper. Puree the mass with a blender.

Before serving, add lemon juice to the soup. Garnish the dish with zucchini noodles and mint.

The first courses prepared from mature gifts from the garden are distinguished by their delicate taste and delicate aroma, which causes an extraordinary appetite. They are suitable for summer lunches and dinners when you want to enjoy a light and fresh meal. Creamy soups are prepared on the basis of zucchini puree. They are soft and just melt in your mouth. They include potatoes, carrots, onions, which are perfectly chopped with a blender.

The five most commonly used ingredients in recipes are:

Some housewives add apple slices, celery, leeks and eggs. Puree soups boiled in meat broth are incredibly tasty and nutritious. Finely chopped greens and garlic croutons give them a special flavor. Zucchini is also added to soups with classic cut vegetables. They are placed in the pan 5 minutes before the first dish is ready. Recipes for zucchini soups are varied and will surprise lovers of delicious food with unusual combinations. Meals are served warm and cold along with white bread, toast with butter, garlic croutons, homemade sour cream.

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

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

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

Put on a small fire 3l. saucepan, preferably with a flat bottom, and pour vegetable oil on the bottom. As soon as the oil warms up, put the onion in the pan, simmer for no more than 2-3 minutes. Onions can not be fried otherwise it will give bitterness.

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

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

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

After the soup has cooled, grind it with a blender, turning it into a homogeneous mass.

Pour a glass of cream into the resulting mass, add butter and put on a small fire.

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

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

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

Recipe 2, simple: mashed zucchini and potato soup

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

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

Peel the onion and cut into half rings or a little less, garlic into slices, lightly fry all together in a saucepan.

Cut carrots, zucchini, potatoes into small slices and send to onions and garlic, fry everything lightly.

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

Add sour cream and puree with an immersion blender. I got a rather thick soup, you can adjust the thickness of the soup yourself, with vegetables or broth.

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

Recipe 3: Delicious Zucchini Puree Soup with Milk

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

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

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

Coarsely chop the parsley and also put it in a saucepan.

Let it simmer over medium heat, covering the pot with a lid. Zucchini will last 10-15 minutes. They should be soft and easy to pierce with a fork. The water should not evaporate much. Boiled zucchini with milk, salt and pepper to taste.

Squeeze out a clove of garlic. We process into puree with an immersion blender right in the pan. Soup puree from zucchini with milk is ready! Serve with fresh parsley. Delicious with a regular white loaf. Bon appetit!

Recipe 4: Creamy Zucchini Puree Soup (Step by Step)

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

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

For zucchini, carrots, potatoes, garlic and onions, cut and peel the outer shells (husk / peel). Cut zucchini, onion and all root crops into large arbitrary pieces, and garlic into large slices. It is better to use young zucchini, they have a delicate peel and small seeds, it is not necessary to cut the peel of such.

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

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

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

Pour in as warm broth as possible (ideally) or, to save time, ordinary boiled water, cook until absolutely (!) Full readiness of vegetables, first of all, your potatoes.

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

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

While creamy zucchini soup is infused, quickly prepare wonderful croutons. Moreover, they can be of any chosen shape - hearts, letters or certain symbols. Just cut with kitchen scissors from a not thick slice of a loaf everything that you want to express to your loved ones.

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

Recipe 5: Dietary Zucchini Puree Soup with Garlic

This soup will be a welcome guest at the dinner table. If you are fasting, it will diversify your Lenten table, and if you are not fasting, you can replace part of the water with cream. But the soup is good in this lean version too! The most difficult thing is to restrain yourself and not empty the entire saucepan at once. So get ready and enjoy.

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

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

Heat olive oil in a saucepan. Olive oil is best used cold pressed, it is called Extra Virgin.
Add the leeks and sauté, stirring, for 5 minutes.

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

Remove saucepan from heat. Blend gently with a blender until pureed.

Add garlic. Our soup is ready. Bon appetit!

Recipe 6: Zucchini Soup Puree with Melted Cheese

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

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

Recipe 7: Zucchini and Cauliflower Puree Soup

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

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

Mashed potatoes can be prepared as a side dish, or as a soup. Kids love this dish very much and eat it with pleasure. As a supplement, this is a great option. In addition, for unloading days or in post mashed cauliflower and zucchini is also ideal.

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

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

We send vegetables to a blender and chop. If you want to make a puree soup, then add a little broth.

Sprinkle with dill or parsley before serving. If cooking for a baby, you can add more broth, potatoes when cooking broth and carrots.

Recipe 8: Lean Zucchini and Potato Cream Soup

You can prepare soup-puree from zucchini and potatoes at any time of the year, but you need to take care of the preparations for soups in advance. Zucchini hold up well to freezing, so they can be diced, frozen, and stored in the freezer until spring. And if the cottage pleased you with a good harvest of zucchini, then take the largest ones to the balcony or keep them in a cool place. Large zucchini are stored fresh until winter.

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

We cut the vegetables until the water or vegetable broth boils. If the soup is not cooked in fasting, then you can cook it in chicken broth. We peel the zucchini, cut it into circles and check if there are any hard seeds inside. Cut into small cubes.

We cut carrots into small cubes or three on a coarse grater. Of course, grating is faster than chopping, but when frying, grated carrots will pick up more oil, so saving time will turn you into extra calories.

We cut the potatoes into small cubes or thin strips.

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

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

Heat the onion and garlic in oil. We do not fry, we will not fry. Add carrots, stir-fry vegetables for 2-3 minutes.

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

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

Cook the soup for about 10-15 minutes on a very quiet fire. The slower the fire, the better and more evenly everything warms up and stews, vegetables gradually give off their taste, saturated with different aromas.

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

It is not necessary to infuse the puree soup; after cooking, it is immediately poured into plates and served at the table. You can add crackers, croutons, toast bread, dried in the oven, and season the soup itself with coarsely ground black pepper and fresh herbs. Bon appetit!

Recipe 9, step by step: zucchini cream soup

Zucchini puree soup with baked garlic is a fragrant and nutritious first course. The longest stage in its preparation is the roasting of garlic cloves, but it is garlic that gives the dish a delicious taste. By the way, in the process of roasting, garlic loses its inherent pungent smell, and in return, it acquires an amazing delicate aroma, which is transferred to the soup. Tender zucchini - the main ingredient of the dish, make the soup tender and appetizing. Potatoes harmoniously fit into the overall composition, making the meal satisfying. Roasted onions and freshly ground black pepper add to the flavor.

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

Preheat the oven to 200°C. Separate the head of garlic into cloves. No need to peel! Put the teeth in a refractory form and sprinkle with vegetable oil (1 tbsp. L.).

Bake until soft for 30 minutes.

Cool down. Carefully cut off the ends of the skins and squeeze the fragrant garlic pulp from the cloves. Free the onion from the husk, rinse and cut into half rings.

Wash and peel potatoes. Cut tubers into small cubes.

Rinse the zucchini and cut into circles or semicircles. Young zucchini do not need to be peeled, but it is desirable to peel old ones from rough skins.

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

Soup-puree from zucchini and other similar dishes were not so long ago considered "distant" for our stomachs. They were one of the elements of haute cuisine and were served exclusively in restaurants. But over time, the housewives nevertheless mastered its preparation, and squash soup-puree entered the diet of ordinary Russians. As it turned out, this soup is quite simple to make and at the same time it is incredibly tasty and healthy.

Thick squash soup

Creamy squash soup and puree soup originated in France. Every chef 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. Why are they useful?

Thick squash soups are extremely useful for those who have diseases of the gastrointestinal tract, seek to reduce their weight and saturate the diet with the right food. And this is due to the fact that the zucchini itself is quite easily absorbed by our body, and the soup is generally considered one of the best dishes, which is desirable to use more often. Thus, it turns out that thick zucchini soup is a rather valuable dish that you should definitely learn how to cook and eat at least three times a week.

In addition, this dish has a delicate texture and a pleasant taste, and due to the fact that all products are mixed to a homogeneous state, you can add a lot of additional "usefulness" to it. As a result, even ardent opponents of onions, carrots, celery, etc. will eat the most tender soup with appetite, not realizing that these same products are present in it.

Zucchini puree soup can be prepared with the addition of absolutely any vegetables. Both the main product and additional ingredients must be thoroughly washed and cut. At the same time, it is not at all necessary to grind the components, on the contrary, they are usually cut into large pieces. Next, the products are poured with water or broth and boiled until tender. At the end, the contents of the pan are allowed to cool slightly and crushed with a blender.

On a note! To prepare zucchini puree soup, you can use any broth: vegetable, fish, mushroom or meat!

Ready zucchini soup puree, if necessary, is diluted with a small amount of broth to the optimum consistency. In this case, you can adjust the density yourself, according to your own preference. Pour the finished dish into plates and, if desired, supplement with fresh herbs, crackers or grated cheese.

Cream of zucchini soup

Creamy zucchini soup is a variation of mashed soup. Its distinctive feature is the base, which is not the broth, but milk or cream. Such a dish will have a softer texture, reminiscent of the most delicate butter cream, due to which children eat it with great pleasure.

Here you can also improvise with the ingredients and use absolutely any combination. This dish greatly facilitates 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, with meat and mushrooms. Sometimes legumes and cereals are added to squash soup, for example, beans, rice, peas, barley, etc.

The main characteristic of these dishes is their consistency. You can use an immersion blender or food processor to get the texture you want. Some finish by passing the puree mass through a fine mesh sieve. This process is quite laborious, especially if the dish was prepared for a large family. To facilitate the wiping of the soup will help special nozzles, which are equipped with some models of food processors. They have blades with plastic or metal sieves, and thanks to such a nozzle, you can get absolutely homogeneous, tender, without a single lump of zucchini soup puree in a matter of seconds.

So, let's start cooking!

Classic squash soup

This is the easiest zucchini soup recipe ever. It will need the following products:

medium zucchini;
100 g of processed cheese;
a couple of garlic cloves;
30 g breadcrumbs;
20 g of fresh herbs;
500-600 ml of broth;
4 g salt.

We release the main ingredient from the peel and seeds. We cut randomly.

On a note! If the zucchini is young, then the seeds can not be removed!

We put a saucepan on the fire, pour in 700 ml of broth, send the chopped zucchini and bring to a boil. After a couple of minutes, we lower garlic, grated cheese and wheat croutons into the broth, cut into thin slices. Cook the soup until the cheese is completely dissolved, then bring to taste with salt and puree until smooth. With the help of the broth, we adjust the density of the soup, pour it into plates and decorate with chopped herbs.

Zucchini cream soup

Cream of zucchini soup will be prepared from the following ingredients:

a couple of young zucchini;
bulb;
carrot root;
a couple of cloves of garlic;
50-60 ml of cream;
10 g sugar:
bay leaf;
a pinch of black pepper;
4 g salt.

Remove the skin from the zucchini, if necessary, remove the seeds. We cut them into large pieces. We free the carrots from the peel and also cut them. We clean the onion head and leave it whole. Remove the husk from the garlic cloves.

Boil carrots and onions in water until tender. After the broth is ready, discard the vegetables. We send the prepared zucchini to 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, with the help of a slotted spoon we take out the finished zucchini, garlic from the broth and grind them into a puree.

We return the puree from zucchini to the stove, salt, add pepper, a small piece of butter and cream. Gently stir and turn on a small fire. After the mass boils, dilute it to the desired 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 onion feathers or dried herbs.

On a note! If zucchini cream soup is intended for children, then you should not add black pepper and bay leaf to it. In this case, the fewer additives, the better. For yourself, you can use absolutely any seasonings and aromatic herbs!

with potatoes

Zucchini and potato soup is another easy and healthy dish that is sure to please both adults and kids. To prepare it, you need to prepare:

4 small zucchini;
a couple of large potato tubers;
onion head;
800-900 ml of broth;
180 ml cream;
a couple of cloves of garlic;
a pinch of pepper;
5-6 g of salt.

Remove the husk from the onion and chop. Peel the garlic cloves and chop as finely as possible. Pour a small amount of vegetable oil into a saucepan, warm it up well, then fry the chopped onion and garlic.

Zucchini and potatoes are peeled, randomly chopped and sent to a saucepan with fried vegetables. On low heat for 5-6 minutes, simmer everything under the lid. Add broth, bring to a boil and cook until all ingredients are softened.

In a separate container, heat the cream. Drain the broth, grind the vegetables to a puree state. Return the vegetable mass to the saucepan, add hot cream and mix. If the soup seems too thick for you, you can dilute it a little with the remaining broth. Remove the dish from the heat, pour into portioned plates. Fry slices of wheat bread in a frying pan and decorate our tender soup with crispy croutons.

With cauliflower

The recipe for zucchini and cauliflower soup includes the following ingredients:

450 g zucchini;
400 g of cauliflower;
medium potato tuber;
bulb;
30 ml of olive oil;
55 g of hard cheese;
180 ml cream;
4-5 g of salt.

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

While the cabbage comes to readiness, we clean the zucchini, potato tuber and onion. We cut randomly. Add the remaining vegetables to the finished cabbage and continue to cook 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 mash into a puree. Pour in the cream, mix, put on a small fire and heat well. Pour the finished soup into bowls, sprinkle with grated cheese and decorate with fresh herbs.

Vegetable soup puree with zucchini

Vegetable soup with zucchini is good because you can add almost all the vegetables that you currently have at your disposal. But at the same time, it is better to give preference to seasonal products - so the puree soup will turn out to be the most delicious and healthy. To prepare it you will need:

280-300 g zucchini;
a couple of potato tubers;
a couple of fleshy tomatoes;
carrot root;
medium head of onion;
1 tables. a spoonful of vegetable oil;
5-6 peppercorns;
3 cloves of garlic;
bay leaf;
several sprigs of dill;
4-5 g of salt.

We free the potatoes from the peel, cut them, put them in a saucepan, pour 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 in half rings. We clean the zucchini and cut into medium cubes.

In a frying pan, heat the vegetable oil and fry the chopped onion and carrot slices. After five minutes, add zucchini cubes. We cook everything for 10 minutes. Blanch the tomatoes in boiling water, then remove the skin, randomly chop the flesh. We send the tomatoes to the pan with the vegetables. Simmer on low heat for another five minutes.

We shift the products from the pan to the saucepan, bring everything to a boil and cook over low heat for about five minutes. Season to taste with salt and pepper, and omit the bay leaf. We remove the husk from the garlic, pass the cloves through the press and also send them to the soup. Stir, let the soup boil and immediately remove from the stove. Remove bay leaf. We interrupt everything in a blender, warm it up again over low heat and leave for ten minutes under a closed lid.

With shrimps

To prepare zucchini cream 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 of cheese;
a pinch of dried basil;
4-5 g of salt.

Let's start with the shrimp. Boil them until tender in water or a double boiler. We clean the asparagus and blanch 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 lay out the chopped zucchini. Add peeled minced garlic. We cook everything for a quarter of an hour. We take out the finished zucchini from the water and interrupt in mashed potatoes. We season the puree with the necessary amount of salt and pepper, if necessary, dilute it with a little broth.

Pour the finished soup into bowls, put the shrimp and asparagus on top. We crumble the cheese and also put it on plates.

With chicken

Zucchini soup with chicken is quite a tasty and satisfying dish. We will prepare it from the following products:

600 g zucchini;
200 g potatoes;
180 g of chicken meat;
200 g of processed cheese;
140 g of onion;
4-5 g of 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 rest of the ingredients of the dish. Wash zucchini and cut into cubes. Peel potatoes and chop into small pieces. We free the onion from the husk and finely chop.

We extract chicken meat from the broth and lower the chopped potatoes into it. Boil for about 20 minutes, add onions and zucchini. We cook everything for fifteen minutes. After the zucchini is fully cooked, drain the broth into a separate container, and mash the vegetables into a puree. We dilute the soup to the desired consistency and return to the stove. We put the pieces of melted 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 of processed cheese;
a couple of sprigs of thyme;
a small bunch of parsley;
120-130 ml of cream;
1 tables. a spoonful of olive oil;
1 tables. a spoonful of butter;
4-5 g of salt.

We free the vegetables from the peel and cut into large cubes. Mushrooms are thoroughly washed, if necessary, cleaned and chopped into thin slices. We clean the garlic cloves, remove the core and finely chop with a knife. Wash parsley and finely chop. Remove the leaves from the thyme sprigs.

Pour a little olive oil into the saucepan, add butter, spread greens and aromatic herbs. We warm up, after which we spread the onion, garlic, pieces of vegetables and slices of mushrooms. Fry everything for five or six minutes.

Add about one and a half liters of water and cook the contents of the saucepan for 20 minutes. When all the ingredients are ready, put the melted cheese on them and pour in the cream. Puree our soup with an immersion blender. We return it to the stove and warm it up well. Bring to taste with salt and pepper.

Zucchini puree soup will turn out to be as tasty as possible if you dilute a little butter in it just before serving. At the same time, it is not worth bringing it to a boil. It is only necessary to put a small piece of oil and mix.
If the puree soup is too cold, then it is recommended to reheat it in a water bath. It should not be boiled again.
You can serve the soup with pieces of unblended ingredients. For example, in zucchini soup with potatoes, you should put a little canned peas, with cauliflower - small boiled inflorescences, with chicken - a few fried pieces of fillet.

Bon appetit!