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What is the best way to cook zucchini soup: with cream or without adding any dairy products. Zucchini puree soup - recipes with photos

Calories: Not specified
Time for preparing: Not specified

This creamy zucchini soup is perfect for a summer lunch or a late dinner. A step-by-step recipe with a photo will tell you how to cook it. After all, the main ingredient in it is zucchini, a versatile vegetable that is actively used in dietary nutrition. It is negligible in calories, inexpensive, and quick to prepare. can be cooked in any broth or water. For the dish, pick up a ripe large zucchini, use low-fat cream - up to 10%. Zucchini has a rather neutral taste, so add hot sauce and garlic croutons to the soup.

You will need:

- zucchini - 1 piece,
- onions - 0.5 pieces,
- carrots - 1 piece,
- cream - 120 ml.,
- vegetable oil - 1.5 tablespoons,
- paprika - 1 teaspoon,
- bay leaf - 1 piece,
- allspice - 2 pieces,
- thyme - 1 flower,
- dill - 2 sprigs,
- parsley - 1 sprig,
- salt pepper.

For the sauce.

- chili pepper - 10 grams,
- garlic - 2 cloves,
- vegetable oil - 1 tablespoon,
- croutons or crackers.

Recipe with photo step by step:

Peel the zucchini and cut into cubes.

Pour 1.5 liters of broth or water over the zucchini. Boil 10 minutes.

Chop the onion.

Cut carrots into cubes.

Fry vegetables in vegetable oil.

At the end of cooking, add paprika.

Put the roast in the soup and cook for 10 minutes.

Prepare the sauce. Finely chop the chili, grate the garlic. Add oil, salt, mix.

Add spices, simmer soup for 5 minutes. Remove spices.

Separate the vegetables from the broth and beat in a blender.

Pour the cream into the broth and boil for 1 minute.

Dilute the vegetable puree with the desired amount of broth. Pour the soup into a warmed bowl.

Decorate the soup with herbs and serve with the sauce.

Complete the dish with crackers or croutons. Additionally, you can serve finely chopped greens.
Ready to fall in love with you from the first spoon. Creamy structure and delicate taste, combined with spicy additives, gives you wonderful taste sensations. By slightly changing the recipe, you can get a variety of soup options. You can add shrimp to the soup or make it based on chicken broth with celery root, you can add mushrooms or offal.

Cream soups are popular in restaurants: gourmets appreciate the creamy taste and delicate texture, and those who are forced to stick to a diet rejoice at the vegetables in the composition. You can make them at home if you have a blender on hand. Zucchini is especially relevant in the fall, when the harvest ripens. You can diversify them with spices.

How to make zucchini soup

Creamy soup is both light and satisfying. It is better to put young zucchini, they are more tender. The vegetable is cut into pieces before cooking, boiled, and then interrupted with a blender. Zucchini puree soup can be made on any broth: chicken, meat, vegetable, mushroom or plain water.

Tips to help you make the perfect soup:

The more herbs and spices in the soup, the tastier it will turn out. You can add paprika, anise, curry, saffron, celery, sage, marjoram, tarragon, parsley, coriander, rosemary, cilantro, nutmeg, mint, turmeric, basil, bay leaf, dill.
Serve soup with crispy croutons, toast, donuts with garlic.
You can use zucchini instead of zucchini in any recipe.
The more potatoes you put in, the denser the dish will be.
Instead of vegetable oil, you can put butter. This will improve the taste, but increase the calorie content.
For children, it is advisable to cook the soup in vegetable or chicken broth.

Zucchini Soup Recipes

Zucchini puree soup can be prepared only with the addition of broth and spices, or it can be composed of many different products. Zucchini soup is perfect for lunch or a light dinner. It has very few calories.

With cream

From the first spoon, you will be amazed at how tender and velvety the structure of the dish will be. The sweetish taste of zucchini cream soup is emphasized by nutmeg.

Ingredients:

ground nutmeg - 1.5 tsp;
broth - 3 l (you can take any);
black pepper, salt;
zucchini - 4 pcs.;
cream - 300 ml;
potatoes - 4 pcs.;
onions - 2 pcs.;
carrots - 2 pcs.

Cooking method:

Wash and clean all vegetables before cooking. Cut into equal pieces.
Bring the broth to a boil. Throw vegetables in there. Cook on low heat for a quarter of an hour.
Drain the broth into another saucepan. Purée boiled vegetables with a blender. Add cream to them, after boiling. Salt, add pepper, nutmeg.
Stir, dilute with broth if necessary. Garnish with herbs before serving.

In a slow cooker

In the bowl of the Redmond multicooker, cooking does not take much time, especially since the soup can remain warm for a long time thanks to the functions of the device.

Ingredients:

garlic - 2 cloves;
chicken broth - 1.2 l;
vegetable oil - 3 tbsp. l.;
zucchini - 3 pcs.;
pepper, salt;
potatoes - 4 pcs.;
carrot - 2 pcs.;
greens;
onion - 1 pc.

Cooking method:

Cut peeled onions, carrots. Put them in a multicooker container, pour oil over them.
Set the mode "Frying". Cook vegetables until golden.
Add chopped potatoes, broth to the bowl, set the “Soup” program for half an hour.
After 15 minutes, put chopped zucchini, salt, pepper in a container. Let cook before turning off the appliance.
Put chopped greens, garlic cloves in a dish. Puree using an immersion blender.

dietary

For girls who want to lose weight, this dish is perfect: diet zucchini soup contains few calories, but it is tasty and satisfying.

Ingredients:

vegetable broth - 350 ml;
paprika, salt, black pepper, savory - to taste;
vegetable marrow;
dill, parsley - half a bunch;
onion - 1 pc.;
garlic - 1 clove;
low fat milk - 100 ml;
olive oil - 1 tbsp. l.

Cooking method:

Cut the zucchini into cubes, cook them in the broth until they become soft.
Fry onion and garlic in oil. Put them in the broth.
When the zucchini softens, remove the dish from the heat, cool slightly.
Puree the soup with a blender, pour milk into it, bring to taste with seasonings. Put on the stove, wait for the boil and cook for a couple more minutes.

with pumpkin

Pumpkin and zucchini puree soup turns out to be so beautiful in color that you only need to look at the photo with its image to awaken your appetite. It tastes a little sweet, so even the kids like it.

Ingredients:

hard cheese - 75 g;
pumpkin - 0.7 kg;
cream - 300 ml;
spices - to your taste;
olive oil - 45-50 ml;
zucchini - 3 pcs.;
garlic - 3 cloves;
carrot - 2 pcs.;
water - 400-450 ml;
onion - 1 pc.

Cooking method:

Wash and clean the zucchini, pumpkin, cut. Crush the garlic.
Finely chop the onion, carrot and grate the cheese.
Heat olive oil in a saucepan, fry onion and garlic there. When they become soft, pour water, put pumpkin, zucchini, carrots.
Boil for about 20 minutes.
Make a puree from the prepared ingredients with a blender, season, pour in the cream, put the cheese. Let it boil again, and then remove from heat.

With cauliflower

The taste of this dish is great, and the calorie content is minimal. Soup-puree from cauliflower and zucchini is perfectly absorbed by the body, saturates. Due to the fact that broccoli is included in the composition, it turns out a very bright saturated color.

Ingredients:

vegetable oil - 1 tbsp. l.;
zucchini - 2 medium;
soft cheese (sandwich) - 80 g;
onions - 2 pcs.;
broccoli - 260 g;
celery - 180 g;
cauliflower - 340 g;
chicken broth - 500 ml;
fat milk - 150 ml.

Cooking method:

Chop the onion. Fry in oil until soft.
Cut the celery into small pieces. Add to skillet with onion, cook for 3 minutes.
Cut the zucchini and also place it with the rest of the vegetables. Simmer for 2 minutes.
Transfer the food to the pan, pour the broth. Cook until vegetables are half cooked.
Add cauliflower, broccoli. Cook until all products are completely soft.
Make zucchini soup with a blender. Add cheese, cut into pieces, with milk. Put on fire. Turn off as soon as it starts to boil. Leave covered for a short while to melt the cheese, then serve.

With melted cheese

The secret to the success of this dish is that it contains shrimp. Creamy zucchini soup with cheese takes on new flavors with the addition of seafood. It is very fragrant and, thanks to a pleasant color, looks beautiful in the photo.

Ingredients:

processed cheese - 200 g;
zucchini - 2 pcs.;
spices, salt;
broccoli - 200 g;
shrimp - 400 g;
onion - 1 pc.;
carrots - 1 pc.;
green beans - 150 g.

Cooking method:

Peel and cut into large pieces of zucchini, onions, carrots. Place in a bowl with broccoli and beans. Pour in water to cover the vegetables. Boil until soft. When the liquid boils, add salt, seasonings.
Boil the shrimp in another bowl. Salt the water and, if you like, add a little lemon juice to it.
Pour the vegetable broth into a saucepan. Add to them the cheese cut into pieces and smash into a puree with a blender. If the mass is very thick, dilute it with broth.
Clean the shrimp. Decorate them with soup, poured into portioned plates. Serve hot.

With chicken

You can safely cook zucchini soup with chicken for lunch for yourself or your child. It is very tasty and rich, with a wonderful aroma.

Ingredients:

butter - 30 g;
chicken fillet - 450 g;
spices, salt;
onions - 2 small heads;
chicken broth - 0.75 l;
zucchini - 3 pcs.;
milk - 120 ml;
carrots - 1 pc.;
flour - 45 g.

Cooking method:

Boil the chicken in salt water. When cool, disassemble it into fibers.
Peel carrots, onions, zucchini. Cut into roughly equal pieces, not too small.
Put a piece of butter in a saucepan, put on fire. Wait for it to melt and add the onion. When it turns golden, put the chicken into the pan. Let it all fry for a few minutes.
Pour the broth into the pan, throw in the zucchini and carrots. Boil for about a quarter of an hour.
Heat the milk, dissolve the flour in it, add salt and seasonings.
Puree the soup blank by gently pouring the white sauce into it.
Put the dish on the fire again, bring to a boil, serve.

With potato

The texture of the dish is denser. The consistency of zucchini and potato soup resembles porridge. Tomato paste, which is part of the composition, gives a beautiful and delicate orange-pink hue.

Ingredients:

greens;
zucchini - 4 large;
vegetable oil;
potatoes - 4 medium;
salt pepper;
onion - 2 small heads;
tomato paste - 2 tbsp. l.;
carrots - 2 small;
cream (15%) - 200 ml;
garlic - 3 cloves.

Cooking method:

Wash and cut the zucchini.
In a saucepan, heat a little vegetable oil and start frying the pieces. Make the fire strong. Zucchini should not become transparent, as when stewing, but ruddy.
Peel and chop potatoes, onions, carrots.
Remove the zucchini from the saucepan, put other vegetables there. Fry for 5 minutes, salt, season, add garlic. Cook for a few more minutes.
Put the zucchini in the saucepan again, mix all the ingredients, put the tomato paste.
Add enough water to cover the vegetables. Boil the soup until they are soft. Then puree it with a blender.
Put the dish on the stove again, wait until it boils, pour in the cream. Boil for a couple more minutes and serve with fresh herbs.

with celery

Even if you are fasting, you can cook this soup at any time of the year. Zucchini cream soup is made from low-calorie, slimming foods, so it is also allowed for those who follow a strict diet.

Ingredients:

potatoes - 3 pcs.;
salt;
celery - 3 stalks;
dried basil - 1.5 tsp;
vegetable marrow;
olive oil - 3 tbsp. l.;
onion - 1 pc.;
garlic - 1 clove.

Cooking method:

Finely chop the celery, garlic, onion, zucchini, potatoes.
Heat olive oil in a saucepan. Fry the onion in it until translucent. Throw in the celery and garlic. Simmer over low heat for a few minutes, stirring occasionally.
Place potato and zucchini pieces in a saucepan. Cook for two more minutes.
Pour the mixture with water, add salt and spices, cook for about half an hour.
Puree the dish with a blender. Pour into serving bowls and serve garnished with basil.

With champignons

Mushroom zucchini puree soup is very pleasant both in taste and texture, it is creamy, velvety. Even the most demanding gourmet will like this dish. It is very easy to prepare it at home, you just need to prepare all the ingredients, and then puree them with an immersion blender.

Ingredients:

dill - 2 bunches;
zucchini - 3 pcs.;
pepper, salt, thyme;
champignons - 450 g;
milk - 1.5 l;
onions - 3 pcs.;
butter - 120 g.

Cooking method:

Chop the onion. Cut the mushrooms into large pieces. Melt 60 g of butter in a saucepan and fry the onion in it. When it turns golden, add the mushrooms. Fry until fully cooked.
Cut the zucchini into large pieces. Put them and mushrooms with onions in a saucepan. Pour in milk, add spices.
Cook over low heat for half an hour from the moment of boiling.
Puree with a blender with dill and the rest of the butter. Serve garnished with fresh herbs.

Video

We do not cut the vegetables very finely, as they will still be chopped with a blender. We chop the onion in half rings or a cube, peel a few cloves of garlic, cut the carrots into cubes.

If we are preparing soup with new potatoes, we scrape off the skin with a knife, cut the potatoes into pieces. Peel ripe potatoes and cut into strips. Remove a thin layer of skin from zucchini, cut into pieces.

Pour the onion and garlic cloves into the heated oil. Saute for a few minutes until the garlic releases its flavor into the oil.

Add carrots and potatoes. We do not fry these vegetables, but soak them in oil, simmer for five minutes over low heat.

Place the zucchini in a bowl. Mix with the rest of the vegetables and also give five minutes to soak in oil. Season with turmeric (it will give the soup a more appetizing look) and sweet paprika. Add salt to taste, but you can also add salt to the already prepared soup.

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Pour in enough water or broth so that the vegetable mixture is lightly covered. After boiling, twist the flame and cook the soup until all the vegetables are soft.

Puree the boiled vegetables with an immersion blender, after draining the broth. Then dilute with the drained broth, pour in the cream. We heat, straighten on salt, spices.

Pour the puree soup into bowls, sprinkle with ground pepper or chopped herbs. Serve with croutons or crackers. Enjoy your meal!

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 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 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.

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.

Zucchini is loved by many and is one of the most affordable vegetables. Due to their low calorie content and high content of dietary fiber, they are in demand among those who adhere to the principles of a healthy diet and strive to lose weight. Culinary experts appreciate the delicate texture of zucchini and their ability to change their taste depending on what foods and seasonings are included in the dish besides them. Zucchini puree soup with cream always turns out to be refined and soft, it is eaten with equal pleasure by children and adults. The composition of the dish is simple, the cooking process is short, so you can make this dish as often as you want.

Cooking features

Even an inexperienced hostess can easily cope with the preparation of zucchini puree soup with cream. Having spent a minimum of time and effort, you can get an exquisite dish worthy of taking a place in the restaurant menu. To get the expected result, it is enough to know a few subtleties.

Young zucchini soup will have a smoother texture. They can not be cleaned - just wash thoroughly. Mature zucchini must be peeled and the seeds removed from them.
Diet zucchini soup with cream will turn out if you cook it without potatoes, refuse to fry vegetables, use cream that is not too fatty and in moderation, only to give the dish a creamy touch. However, the potato allows you to make the consistency of the soup thicker, increases the satiety of the dish. Roasted vegetables make a dish with a richer taste, heavy cream allows you to make it even more expressive. These points should be considered when choosing a recipe or when making adjustments to it.
You can get creamy soup without using kitchen appliances. To do this, boil the vegetables until soft and grind through a sieve. However, using a blender makes the task much easier.
When working with an immersion blender, it must be remembered that at the moment of immersion in the soup and removal from it, the knives should not rotate, otherwise hot splashes will begin to scatter in all directions.

Mashed marrow soup with cream is usually supplemented with wheat croutons, serving them separately. If you decide to forego this ingredient, it does not hurt to sprinkle the soup with fresh herbs or grated cheese. These products will not make the dish less useful, but they will give it a more appetizing look.

A simple creamy zucchini soup recipe

young zucchini - 0.5 kg;
cream - 100 ml;
onions - 100 g;
garlic - 2-3 cloves;
butter - 30 g;
water or broth - 0.2–0.3 l;
salt, spices - to taste.

Cooking method:

Wash vegetables thoroughly. Dry with a napkin. Cut the zucchini into cubes about 1 cm in size, after removing the tips.
Remove the husk from the bulb. Cut the vegetable into small pieces.
Cut garlic cloves into thin plates.
Melt the butter in a deep frying pan, put the onion and garlic in it. Fry them for 5 minutes over low heat.
Add zucchini, fry them for 5 minutes.
Add 100 ml of broth and simmer until soft.
Use a blender to puree the vegetables.
Add cream, whisk.
With the help of boiled water or broth, bring the soup to the optimal consistency, from your point of view. Salt and add spices.
Place the soup in a saucepan and bring to a boil over low heat. Stir the soup at this time so that it does not burn.

Pouring the soup into bowls, sprinkle it with finely chopped herbs. If you like a spicy taste, you can add a little crushed garlic. Separately serve wheat croutons.

Zucchini cream soup with cream and roasted garlic

garlic - 1 head;
zucchini - 0.6 kg;
potatoes - 0.5 kg;
cream - 0.2 l;
onions - 100 g;
butter - 20 g;
olive oil - 20 g;
water or broth - as needed;
salt, seasonings - to taste.

Cooking method:

Separate the garlic into cloves, but do not peel them. Fold in a refractory form and send for half an hour in an oven preheated to 180 degrees.
Take out the roasted garlic, cool. Cut off the tips of the cloves, squeeze the roasted garlic onto a plate.
Wash the zucchini. Cut into thin rounds. If the zucchini is large, you can cut them into quarters of rings, having previously peeled and seeds.
Free the onion from the husk, cut into thin halves of the rings.
Peel the potatoes, cut into medium-sized pieces of arbitrary shape.
Melt the butter at the bottom of the pan, mix it with vegetable oil. Put the onion in it, lightly brown.
Add zucchini and sauté them for 5 minutes.
Put potatoes to the zucchini, pour water or broth so that the vegetables are completely covered with liquid.
Simmer over low heat until the vegetables are soft.
Blend the contents of the pot with an immersion blender.
Add roasted garlic, cream, seasonings. Salt. Blend again with a blender. Return the pot to the stove.
Heat the soup over low heat, stirring until it starts to boil. Turn off the burner.

Roasted garlic gives this creamy zucchini soup its unique flavor.

Zucchini puree with cream and carrots

zucchini - 0.4 kg;
potatoes - 0.4 kg;
carrots - 0.2 kg;
onion - 100 g;
turmeric - a pinch;
garlic - 2 cloves;
salt, ground black pepper, herbs - to taste;
water or broth - 1.2 l;
cream - 0.2 l;
vegetable oil - as needed.

Cooking method:

Peel the carrots, grate coarsely.
Free from the husk and chop the onion into small pieces.
Saute onions and carrots in vegetable oil until soft.
Peel potatoes, cut into small cubes.
Remove the peel from the zucchini, cut it lengthwise, remove the pulp with seeds. Cut the vegetable into the same pieces as the potatoes.
Pour zucchini and potatoes with water or broth, boil until soft.
Add browned vegetables and grind with a blender to a puree state.
Add salt, turmeric, black pepper and cream, whisk and bring to a boil.
Mix the garlic passed through the press with the greens finely chopped with a knife, sprinkle the soup before serving.

Thanks to the addition of turmeric and carrots, the zucchini puree soup prepared according to this recipe has an appetizing yellow-orange color. Garlic adds a spicy flavor to the dish.

Creamy zucchini cream soup can be very different, a lot depends on what ingredients, in addition to the main ones, are included in its composition. The dish looks appetizing, has a pleasant taste, is prepared easily and from available ingredients. His recipes do not hurt to have any hostess in your cookbook.