Zucchini soup - the best recipes. How to properly and tasty cook zucchini soups
There are very simple recipes according to which it is not difficult to prepare such a soup, moreover, these recipes are both dietary, without meat (suitable for those who keep the Fast), and for those who like savory meat broth.
What varieties of zucchini to take for soup? Most often, zucchini is taken for soup, it is with tender pulp and thin skin. If the zucchini is very young, you don’t even need to peel the peel, and the seeds, if any, are small, tender and boiled together with the pulp. White zucchini is the second most popular use for mashed soup. Its peel is thicker, it should be cut off before cooking the soup, if the white zucchini is large, we select the seeds.
In principle, any zucchini will go for puree soup, the main thing is that they are not overripe, otherwise, even if you choose seeds, the pulp will not have such a delicate taste and it will take a long time to cook such a zucchini.
Zucchini puree soup: a dietary recipe
You will need:
- zucchini weighing about 2 kg;
- a liter of vegetable broth (we cook any vegetables that are dear to the heart and stomach, cut into equal pieces, until soft, drain the broth, filter), but you can also take water;
- 1 processed cheese;
- half a glass of breadcrumbs (or a glass of toast with the top);
- two garlic cloves;
- greenery.
At the end, add the sifted breadcrumbs (if you decide to cook with them), boil for another minute - remove from heat and process with a blender into a puree, salt in the process of pureeing to taste.
How to apply?
Before serving, the squash soup puree is sprinkled with herbs. With breadcrumbs, it comes out thick and satisfying, but you can cook it without them and serve with toast soup.
If those who want to taste the soup are vegetarians or at Lent, then instead of processed cheese we use potatoes - we cook one large potato, cut into cubes, along with zucchini.
Soup puree of zucchini and potatoes in beef or chicken broth
Such zucchini soup is a more “heavy” option, but it will still be considered dietary if you take young lean beef or chicken for broth. The broth is prepared “according to the classics”: pour the meat with water, as it boils - remove the foam and reduce the fire, cook for about an hour, take out the meat, filter the broth. We take:
- zucchini weighing about 2 kg;
- liter of broth;
- meat, on which the broth is cooked, in pieces;
- 3 potatoes;
- medium sized carrot;
- bulb;
- greenery.
Slices of zucchini (peeled and without seeds), grated carrots on a coarse grater, diced potatoes, onions are placed in the meat broth. Everything is cooked until the zucchini and potatoes are soft (onions and carrots will be cooked earlier). The vegetable pulp is taken out into another bowl, pour a little broth and puree with a blender.
The mashed potatoes are put in portions into the broth, stir and add the mashed potatoes again to the desired density. If the soup is already thick enough, and the vegetables are left, then you can cook mashed zucchini for a side dish instead of the usual potato. At the very end, when the soup is ready and salted, add pieces of meat and herbs.
Soup puree from zucchini "combo"
Soup-puree from zucchini and potatoes has such a name, because zucchini in it will be of two types - in the composition of mashed potatoes and fried ones. Take for this soup:
- two medium zucchini;
- three potatoes and one carrot;
- bulb;
- ready-made meat broth 2 liters;
- greenery.
We clean the zucchini and remove the seeds (if necessary). Set aside a piece of zucchini about one-fifth of the total weight. We cut the rest into cubes, together with grated carrots on a coarse grater, half of the onion (we put half the onion to the reserved zucchini) and put the potatoes in cubes in the broth and cook until soft.
While the vegetables are boiling in the broth, cut the reserved zucchini into thin slices and fry in vegetable oil until a good golden brown. We cut the second half of the onion very finely and also fry until transparent and golden.
We puree the cooked vegetables in the broth with a blender, salt, you can pepper, at the very end add slices of fried zucchini, fried onions and chopped herbs. You can season the soup with sour cream.
Zucchini puree soup with diced potatoes
You can cook mashed zucchini and potato soup more familiar to the eye, for this we cut the potatoes (a couple of pieces) into cubes and cook separately. The scheme for preparing mashed potatoes is the same: about 2 kg of zucchini is taken per liter of water or any broth, pieces of zucchini in the broth are boiled until softened and again processed into puree with a blender. Separately, pass the finely chopped onion and carrot (grated). Potatoes, which were cooked in advance, onions and carrots, are added to the puree, cooked on a very low heat for a minute. Stir so that it does not burn, do not forget to salt, sprinkle with herbs before serving. You can also add pieces of meat to this soup if you cooked meat broth.
Recipes for cooking zucchini puree soup will be easy for everyone to master and will enjoy a light, healthy and satisfying dish. Soup is a great opportunity to experiment in the kitchen: crispy bacon, spicy croutons, a triangle of melted cheese will change the taste of the dish beyond recognition. How to cook soup - we will tell in our selection.
Classic zucchini soup
All connoisseurs of tasty and healthy food will love zucchini soup puree: it perfectly saturates, but at the same time it never leaves a feeling of heaviness in the stomach. It is better to cook it from vegetables of milky ripeness with delicate skin and small seeds. If you have a mature and large fruit, it is better to remove the seeds.
For cooking, we need (for 2-3 servings)
- zucchini - 3 pcs.;
- curry seasoning - a pinch;
- cream 20% fat - 200 ml;
- chicken broth - 200 ml;
- salt, pepper to taste.
Zucchini should be grated on a coarse grater, season with salt and pepper, pour chicken broth and boil until soft. Since they cook very quickly, you can do this at high power in the microwave - they boil soft in just 10-15 minutes. Punch warm vegetables with a blender, pour in warmed cream, pour curry. The soup turns out to be a delicate green color, with pleasant blotches of curry. You can decorate it on top with white croutons, sprinkle with any seeds or nuts (it goes especially well with cashews), which are pre-fried in a dry frying pan. Light, hearty and spicy soup is ready!
with potatoes
Soup-puree from zucchini and potatoes turns out to be more satisfying, rich. Since zucchini is completely neutral in taste, potato tubers give a pleasant taste, so even picky children will love the dish.
It is very simple to prepare the soup: just boil cups of potatoes and zucchini together, and then chop everything with a blender. At the last stage, pour cream into the soup, and season with spices. In this version, you should not use curry: the seasoning is very bright. But savory or oregano will come in handy.
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. 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 cannot 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 (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 add it to the pan.
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 delight you 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 remove 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 the vegetables are absolutely (!) Completely cooked, first of all, your potatoes.
When the zucchini and vegetables, the 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
Puree can be prepared as a side dish, or as a soup. Kids love this dish very much and eat it with pleasure. As a 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).
In order to appreciate all the possibilities of a vegetable, we will tell you in detail how to cook one or another type of mashed potatoes from zucchini and potatoes and other ingredients.
On this page you will find the following recipes:
The benefits of zucchini
Zucchini is a miracle vegetable, which, along with a delicate taste, has a number of therapeutic and preventive properties. Thanks to 17 kcal per 100 g, it belongs to dietary products and is actively used in diets and all kinds of diets. Zucchini tubers contain a lot of carotene and vitamin C, which contributes to the overall strengthening of the body, a large amount of potassium, which regulates the acid-base balance, maintaining the balance of water in the body and stimulating muscle tone.
Recipes for zucchini and their zucchini relatives are very varied and cover options from chowder, i.e. first courses, before conservation, both salty and sweet jams. Despite the widespread use of zucchini in cooking, cooking with their use of first courses remains a priority. After all, even the simplest soup-puree of zucchini and potatoes will be a real find for a wide range of people. This dish will satisfy hunger, give strength, restore balance in the body, warm on cold days, and all this without harm to the figure. Supporters of recipes for weight loss can cook it on water or vegetable broths, lovers of hearty dishes - on meat concoctions with an expanded composition of ingredients, and for the first feeding of a baby, grated squash soup will become indispensable, because. does not cause allergies and is easily digested.
Find the easiest lean zucchini soup for tasty and proper weight loss here.
Vegetable zucchini soup
A simple way to make creamy soup with potatoes allows you to get acquainted with the basic version, which can be modified to suit your needs and taste priorities. The photos attached to the recipe will confirm the simplicity of the dish. Well, all owners of kitchen appliances can safely prepare a similar soup-puree from zucchini in a slow cooker.
Ingredients:
- Zucchini - 1 pc.
- Potatoes - 4-5 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Garlic - 2 cloves
- Water - 1.5 l
- Salt - to taste
- Vegetable oil - for frying
- Dried herbs - optional
Cooking Method - Boiling
Cuisine - European
Preparation time - 10 minutes
Cooking time - 35-40 minutes
Servings - 4
How to cook diet zucchini soup puree - a step by step recipe with a photo
Prepare vegetables. It is recommended to take large fruits, and when using medium and small ones, it is better to increase their number.
Remove skins from carrots and potatoes and rinse vegetables. Remove skin from onion and garlic. If you use an old zucchini with a hard skin, then it is better to remove it.
Cut all vegetables for further processing. Cut zucchini with potatoes into medium or large pieces. Chop carrots and onions into small cubes. Cut the garlic cloves into several pieces.- Advice. If such a puree of zucchini and potatoes is prepared specifically for a child, then you can refuse to use garlic.
Dip the potatoes in slightly salted water and put to boil.
Saute onions, carrots and garlic in a small amount of vegetable oil. For weight loss and a richer taste, it is better to use olive oil. And how much to stew vegetables in it will depend on their volume and the size of the pan, but try not to do strong frying. Enough 2 minutes.
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.
Zucchini puree soup is a fairly popular dish today, which is increasingly found on the menu of those who prefer a wholesome healthy diet.
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 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 interrupted 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
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-made squash 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.
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 Chiken
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.
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