Cook vegetable soup puree. Vegetable puree soup from baked sweet peppers with salad

Nowadays, the main criteria for the culinary appeal of a dish are taste and ease of preparation. At the same time, many housewives forget that the food they feed their households should not only be tasty, but also healthy.

What could be healthier than vegetables?

After all, they contain vitamins, minerals, amino acids, which are so necessary for our body at any age. Vegetables are something given to us by nature, and that’s why they have so many benefits. Now I am not forcing vegetarianism on you, this is the free choice of every person, but I am just reminding you that dishes made from vegetables alone can also be tasty and satisfying. Let's look at one of these - vegetable soup puree.

Recently, puree soups have become increasingly popular. This is due, first of all, to the fact that puree soups have the most appetizing appearance due to their uniform consistency, and young mothers will like puree soup, as it is easy for them to feed their baby. Vegetable puree soup is quite easy to prepare, and the end result is tasty, healthy and natural product. The recipe for this soup came to us from France, like almost all puree soups. There they cooked it with zucchini, eggplants, tomatoes, and even cucumbers! But we settled on several options for less shocking recipes.

There are a great many recipes for pureed vegetable soup, because each chef has his own professional secrets and preferences, so let’s look at the recipe that is most suitable for home cooking.

So, let's start cooking.

Ingredients:

Potatoes - 3 pieces;
Carrot - 1 piece;
Cauliflower - 0.2 kg;
Leek - 1 piece;
Your favorite greens;
Butter;
Water - 500 ml;
Cream - 0.25 l;
Salt, pepper and other spices.

This is all we need to make pureed vegetable soup. Well, let's get started.

Step-by-step preparation of soup

We clean and wash all vegetables. First you need to cut the potatoes and put them in boiling water for 10-15 minutes, then add finely chopped carrots to it, and after another 5 minutes - cauliflower and chopped leeks. Cook the resulting mixture until soft. Now add it to our soup butter, we wait for it to dissolve. It's time for the cream (it's better to take a little heavy cream), pour them into the soup base. Then puree the soup using an immersion blender until smooth. You need to add salt, pepper and your favorite spices to taste. Our soup is almost ready! All that remains is to present it correctly.

Vegetable soup is served pureed with finely chopped herbs; some housewives add sour cream, thereby making the taste of the soup even softer. There is also the option of serving the soup with croutons or croutons. To prepare croutons, fry the bread in sunflower or olive oil with the addition of herbs and onions or garlic, place the resulting croutons on a plate, let the excess oil drain and only then add them to the soup (right before serving). You can also add a little dry white wine to the soup before pureeing to add a unique flavor, but you will have to take the children away from the table.

As you can see, vegetable puree soup refers to vegetarian menu, and if you remove butter and cream from the recipe, this soup will suit even the strictest vegetarians. However, there is a recipe for pureed vegetable soup with chicken. Try it if the basic soup recipe doesn't seem filling enough for you. To do this, you need to take chicken breasts and first cook broth from them, then add vegetables to the broth, also cook them until soft and before using the blender add boiled chicken breast, we do everything else the same as in basic recipe. This soup will please those who love hearty food.

As you can see, preparing vegetable puree soup is quite simple, so this recipe is suitable even for novice housewives or those who are used to saving their time, but still want to cook something on their own, and even so that it is tasty.

Also, pureed vegetable soup is suitable for young mothers, because it is recommended for baby food, and it does not take much time to prepare, and, as you know, the mother of a baby does not have very much time.

I hope you liked the recipe for vegetable puree soup, and you will definitely prepare it in your kitchen, delighting your family and friends with new culinary delights. We wish you success and bon appetit!

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

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

Pumpkin puree soup - step by step classic photo recipe

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

Cooking time: 1 hour 40 minutes

Quantity: 8 servings

Ingredients

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

Cooking instructions

How to make creamy soup

Calculation for 2 servings.

List of ingredients:

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

Step-by-step preparation puree soup with cream:

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

Recipe for aromatic mushroom soup-puree

Calculation for 6 servings.

List of ingredients:

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

Preparation:

Wash the mushrooms with a brush and chop finely.
Peel and chop the onion, celery, garlic and parsley along with the stems. Tear off the thyme leaves.
Not a large number of olive oil heat in a saucepan over medium heat, add vegetables, herbs and mushrooms. Cover and cook gently until softened and reduced in volume.
Set aside 4 tbsp for decoration. mushrooms with vegetables.
Pour the broth into the pan and boil over medium heat. Boil for 15 minutes, reducing the flame.
Season to taste with black pepper and sea salt. Blend into a smooth puree using a blender.
Pour in the cream and bring to a boil again. Turn off the stove.
Without oil, brown the bread in a preheated frying pan. Place some reserved mushrooms on top and drizzle with olive oil.
Pour pureed mushroom soup into bowls, garnish with chopped parsley and remaining mushrooms. Serve with croutons.

How to make pureed zucchini soup

Calculation for 4 servings.

List of ingredients:

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

Preparation zucchini soup puree:

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

Broccoli soup - a very tasty and healthy recipe

Calculation for 2 servings.

List of ingredients:

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

Preparation:

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

Cauliflower soup recipe

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

Calculation for 4 servings.

List of ingredients:

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

Preparation:

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

Delicious puree soup with cheese

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

Calculation for 4 servings.

List of ingredients:

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

Preparation puree soup with cheese:

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

Pea soup puree

Calculation for 2 servings.

List of ingredients:

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

Preparation puree soup with peas:

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

Puree chicken soup - the perfect recipe for the whole family

Calculation for 4 servings.

List of ingredients:

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

Preparation:

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

Tomato puree soup for real gourmets

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

Calculation for 4 servings.

List of ingredients:

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

Preparation:

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

Diet puree soup - the healthiest recipe

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

Calculation for 2 servings.

List of ingredients:

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

Preparation:

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

Incredibly delicious creamy soup with croutons

Calculation for 4 servings.

List of ingredients:

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

Preparation:

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

A real delicacy - creamy soup with shrimp or seafood

Calculation for 4 servings.

List of ingredients:

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

Preparation puree soup:

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

How to cook puree soup in a slow cooker

Calculation for 2 servings.

List of ingredients:

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

Cooking method:

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

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

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

Puree soup is always very tender, tasty and nutritious dish. This soup has many variations - from simple and easy recipes to extremely sophisticated and unusual ones that would be quite appropriate for any celebration. Traditionally, this soup is eaten with croutons.

Puree soups are very useful for the gastrointestinal tract and are “gentle” nutrition that does not burden digestive system. These soups fit perfectly into baby food, and young mothers are aware that you can “unnoticeably” add to the puree soup those ingredients that the child does not want to eat in their natural form, but which are very useful for him.

Very often in dietary recipes(for diseases of the digestive tract) there are a variety of puree soups. In addition, for those who are losing weight, there are a lot of recipes for such soups with the addition of celery, celery, radish, broccoli and others healthy vegetables. Let's take a closer look at them.

Almost any puree soup can be made dietary and vice versa: just replace the water with fatty broth, use butter and heavy cream. Otherwise you need to use plain water or a decoction of vegetables, low-fat cream, olive oil.

How to make vegetable puree soup - 15 varieties

Housewives usually prepare this easy and very healthy dish in the autumn-winter period. If you don't have raw pumpkin, you can take it from the freezer.

Ingredients:

Raw pumpkin - 450 g
Apple - half
Carrots - half
Potatoes - 1 pc.
Celery - half
Onion - half
Cream - 100 ml
Butter - 10 g
Broth or water - 0.5 l
Roasted pumpkin seeds - a handful
Coriander - 1/4 tsp.
Nutmeg - 1/4 tsp.
Salt pepper

Preparation:

Peeled apple, pumpkin, potatoes, cut half an onion into cubes, cut half a carrot and celery into slices. We put the saucepan on the fire, add a little oil for frying, 10 g of butter, heat it up, add the onion, then potatoes and carrots, apple, celery, pumpkin, simmer a little and add broth, wait for the vegetables to be ready, add spices and puree the soup with a blender.

Before removing from heat, add cream and stir. Before serving, each serving can be sprinkled with seeds and rye crackers.

If the puree soup turns out to be too thick, you can dilute it with broth or water.

The most delicate soup with a creamy consistency and bright creamy mushroom taste is prepared very quickly and eaten just as quickly.

Ingredients:

Mushrooms (any) - 400 g
Bulb
Potatoes - 1 pc.
Cream - 200 ml.
Vegetable oil
Baguette - 2-3 pieces
Salt, pepper, herbs

Preparation:

Cut the onion into rings, dice the potatoes, cut the mushrooms thin pieces and set aside 100 grams. Fry the onion in oil in a saucepan, add the bulk of the mushrooms, add water and boil for 20 minutes.

Add salt, pepper, potatoes, and cook for another 10 minutes. In the meantime, you can prepare the croutons: cut the baguette into small pieces and dry in the oven. Blend the finished soup, add cream and sprinkle with croutons and herbs when serving.

This recipe is easy and quite quick. All you need is available products and a minimum of time. The taste of the soup is pleasant, creamy, and the aroma is very delicate.

Ingredients:

Broth or water - 1.2 l
Onion - 3 pcs.
Carrot
Processed cheese - 300 g
Garlic - 3 cloves
Oil for frying
Salt and pepper
Butter - tablespoon

Preparation:

We put a pan of water on the fire, and in the meantime, cut the potatoes into cubes and put them in the water. While it is cooking, chop the carrots and onions, sauté in oil (vegetable and butter) and place in a saucepan with the potatoes. Cut the cheese into small pieces, add to the soup and cook, stirring. Chop the garlic and add it to the soup, add salt and pepper. When the cheese has dissolved, blend the soup. Serve with breadcrumbs and herbs.

Delicious and hearty soup for kids, which is simply prepared. The recipe can be varied and added more vegetables, for example, celery, cabbage.

Ingredients:

Carrots - 1 pc.
Water - 1 l
Potatoes - 3 pcs.
Vermicelli - 50 g

Preparation:

Place diced potatoes and grated carrots into boiling water; when the water boils again, add vermicelli and cook for another 10 minutes. Once ready, add salt and chop the soup. Instead of water, you can use fatty broth.

Such soups are used when changing a child’s diet in the second year of life. Although this is not yet an “adult” soup, it is not a puree either. You should not add ingredients to the soup that can cause allergies or that are not recommended to be given at such a young age.

Beautiful summer soup, which is very easy to prepare. This dish is perfect for those losing weight and during fasting periods.

Ingredients:

Tomatoes in their juice or grated - 400 g
Tomato paste - 2 tbsp. l.
Low-fat cream - 100 ml
Onion - 1-2 pcs.
Garlic - 2 cloves
Dried paprika - 1 tbsp. l.
Salt, parsley, basil

Preparation:

Saute the chopped onion in a saucepan, then add the chopped garlic. Then we send herbs, dried paprika, and salt there. Then it's turn tomato paste and tomatoes. Bring to a boil and purify - if it’s sour, add a spoonful of sugar to the soup. Add cream, let it boil slightly and immediately remove from heat.

The soup is ready in literally 45 minutes. The recipe is ideal for lovers of healthy eating.

Ingredients:

Cabbage cauliflower - 550 g
Potatoes - 400 g
Milk - 200 ml
Water - 0.5 l
Butter - 20 g
Salt pepper

Preparation:

First, you need to separate ¼ of the cauliflower stalks and boil them separately for garnish. Throw the rest of the cabbage and potatoes (cut into slices) into a pan and add water, salt and cook for 25 minutes. Once the soup is ready, blend and dilute with hot milk. Season the soup with cream and/or butter when serving, garnish boiled pieces cauliflower.

This soup is simple, can be prepared quickly, and requires a minimum of ingredients. Lovers aromatic garlic They'll probably remember the recipe.

Ingredients:

Garlic - 4 cloves
Water - 0.5 l
Potatoes - 4 pcs.
Olive oil - 1 tbsp. l.
Loaf - 150 g
Cream - 500 ml
Fresh dill

Preparation:

While the potatoes are boiled in water, chop the garlic thoroughly. Add oil to the boiling potatoes, and when they are boiled, remove the potatoes. Heat the cream, but do not let it boil, pour it into the potatoes and blend, adding garlic. Serve the soup with loaf croutons and garnish with fresh dill.

To make the soup taste more tender, add to the serving before serving. small piece butter.

Great Soup Recipes vegetarian cuisine. If desired, the water can be replaced with chicken or beef broth.

Ingredients:

Carrots - 400 g
Rice - 50 g
Butter - 15 g
Milk - 250 ml
Sugar - half a tsp.
Water - 450 ml
Salt pepper

Preparation:

Cut the carrots into slices, place in a saucepan, add a quarter glass of water, add butter, sugar, salt and simmer for 10 minutes. Add ½ cup of rice (washed) and add 5 cups of water, cook for 40 minutes. Blend the soup and dilute with hot milk, add salt. When serving, you can add a little butter, croutons and a spoonful of boiled rice as a decoration.

This soup is very hearty and nutritious, because its main ingredient is lentils, the benefits of which everyone has probably heard.

Ingredients:

Lentils (preferably Turkish red) - 1.5 cups
Potatoes - 2 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Butter - 30 g
Salt pepper

Preparation:

Wash the lentils, pour into a saucepan and add water to cover, boil for 40 minutes. Coarsely chop the onion, potatoes and 2 carrots, add to the boiling lentils and cook until tender. Blend the soup, add butter, mint, pepper and salt.

In this recipe, you can always replace the cream with coconut milk- and you'll have a great vegan dish.

Ingredients:

Leeks - 2 stalks
Potatoes - 0.5 kg
Garlic - 4 cloves
Butter - 30 g
Broth or water - 1 l
Bay leaf - 2 pcs.
Olive oil - 1 tbsp. l.
Cream - 80 ml
Salt pepper

Preparation:

Saute chopped garlic in oil, add leeks cut into slices, mix. Then add the diced potatoes Bay leaf, salt, pepper, add broth and let it simmer. Take out the laurel and blend the soup, add cream. When serving, decorate with herbs.

Fragrant and easy recipe with available ingredients.

Ingredients:

Chicken broth - 1 l
Processed cheese - 100 g
Cream - 200 ml
Garlic - 2 cloves
Bulb
Carrots - 1 pc.
Young zucchini - 3 pcs. (average)
Nutmeg - ½ tsp.
Vegetable oil for frying
Salt pepper

Preparation:

Chop the onions, garlic, carrots, zucchini into pieces. Fry the garlic and onion a little in a saucepan, add the zucchini and carrots and simmer for 7 minutes. Add broth and cook until tender. Add cheese (chopped), cream and blend the soup, let it boil. Serve with croutons.

This soup will remind us of the taste from childhood, and it is also very filling.

Ingredients:

Peas - 1.5 cups
Green pea canned - 100 g
Fat broth - 1 l
Potatoes - 4 pcs.
Carrots - 2 pcs.
Boiled meat - 300 g
Bulb
Salt, pepper, bay leaf
Toast

Preparation:

Add pre-soaked peas, bay leaves, salt to the boiling broth and cook for 50 minutes. Meanwhile, chop the onion, carrots, potatoes, and meat. We send the potatoes into the soup, fry the onions, add the carrots and also add them to the soup. Then blend the soup. Before serving, add peas, a piece of meat, and croutons to the soup.

This soup is convenient to prepare if you have a ready-made set of vegetables from the store - frozen carrots, broccoli and cauliflower.

Ingredients:

Chicken drumsticks - 2 pcs.
Potatoes - 2 pcs.
Bulb
Carrots - 1 pc.
Frozen cauliflower - 150 g
Frozen broccoli - 150 g
Frozen carrots - 150 g
Cream - 200 ml
Salt pepper

Preparation:

Let the drumsticks cook. Chop the onion and sauté in a frying pan, add fresh carrots in slices. Cut the potatoes into cubes. We take out the chicken and separate it into pieces. Add frozen vegetables to the broth, cook until tender, fry and blend. Add cream and let it boil. Serve with pieces of meat.

Delicious dish Finnish cuisine which is suitable for festive table. It cooks very quickly.

Ingredients:

Salmon - 300 g
Tomato - 2 pcs.
Potatoes - 3 pcs.
Carrots - 1 pc.
Bulb
Fresh greens
Favorite spices
Cream - 400 ml
Salt pepper

Preparation:

Sauté chopped onions and carrots until soft, add chopped tomatoes, pour water and add diced potatoes. Add salt and cook until done. Blend the soup, add cream and pieces of fish, salt, pepper, dried herbs, and let it boil.

The recipe is not at all complicated, the soup is prepared very quickly and will be useful for those who want to lose a couple of kilograms.

Ingredients:

Broccoli - large head
Cream - 100 ml
Salt pepper
Water - 1.5 l

Preparation:

We take the cabbage into pieces, cut the stem and boil everything in water until tender. Salt, pepper and puree, add cream and let it boil.

Many people consider puree soup to be a frivolous dish, but in vain. The most common puree soup in our country is accidentally overcooked pea soup. Some housewives cannot even think of the idea of turning “normal” soup into puree soup. And it’s completely in vain, because puree soup is very satisfying, aromatic dish, which is not a shame to serve to guests. In many national cuisines creamy soup takes its place of honor: in France it is mushroom or onion soup or broccoli soup, in Mexico - tomato gazpacho, in the USA - pumpkin puree soup.

Vegetables are most often used to prepare puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, the recipe often contains milk, cream or butter - with them, the puree soup becomes especially tender and velvety. Finely grated cheese durum varieties adds piquancy, dry white wine adds new shades of taste, and small crackers, which can be poured directly into a plate, have such a delicious crunch!

Preparing puree soup is somewhat different from boiling regular soup. The vegetables are pre-cut into pieces and simmered in a thick-walled bowl in butter until soft. After this, add wine (if necessary), heat until the wine evaporates by about half, pour in broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the heat and simmer until done. Vegetables should be soft, but not mushy. Then the vegetables are rubbed through a sieve or pureed in a blender, returned to the pan and broth is added if the soup is too thick. Only after that puree soup you can add salt and season. When serving, the puree soup is decorated with herbs.

Bon appetit!

Larisa Shuftaykina

I myself really love puree soups. I love it very much pumpkin cream soup, but his recipe has already been posted. I also like vegetable puree soup. Maybe there will be more fans? ;)1.First you need to put a pan of water on the fire. Pour about half a pan of water, no more is needed. While the water is boiling, cut randomly white cabbage. And we send it into boiling salted water.

4. At the same time, throw the cauliflower into the pan (when the potatoes and cabbage are already half cooked)

5. A couple of minutes before our vegetables are ready, add fried onions and carrots with spices

6. As a result, we get a very thick soup

7. Using a blender, turn it into puree (unfortunately, I forgot to take a photo of the resulting puree, I got carried away :))

9. Serve the puree soup with croutons. Bon appetit! :)

P.S. Advice. If the soup turns out to be liquid, then you can add thickness to it as follows. Melt butter in a frying pan and fry 1-2 tablespoons of flour in it. Add to the puree soup and boil a little.