Zucchini puree soup - recipes with photos. Your Most Delicious Zucchini Soup: Best Cooking Options

Calorie content: Not specified
Cooking time: Not specified

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

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 branches,
- parsley - 1 sprig,
- salt pepper.

For the sauce.

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

Recipe with photo step by step:

Peel the zucchini and cut into cubes.

Pour zucchini with 1.5 liters of broth or water. Cook for 10 minutes.

Chop the onion.

Dice the carrots.

Fry vegetables in vegetable oil.

Add paprika at the end of cooking.

Put the stir-fry in the soup and cook for 10 minutes.

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

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

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

Pour cream into the broth and boil for 1 minute.

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

Decorate the soup with herbs and serve with the sauce.

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

We have collected for you best recipes cooking squash puree soup: with cream, milk, kefir, vegetables. Fast, simple and very useful!

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

The ease of preparation of 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 3 liters on a low heat. a saucepan, preferably with a flat bottom, and pour vegetable oil on the bottom. As soon as the oil is warmed up, put the onion in a saucepan, simmer for no more than 2-3 minutes. Onions cannot be fried, otherwise they will give bitterness.

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

As soon as the carrots have given 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 complete cooking... I determine the 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 puree soup to taste.

Once the soup has boiled, add the crushed garlic and turn off the heat.

You did it the most delicate soup-puree which can be served as European dish with croutons or fresh bread... You can garnish the plate with a drop of cream, fresh herbs, and croutons.

Recipe 2, simple: squash and potato puree soup

If you need a soup with less calories, you can use water, and for more hearty option for example, chicken broth is suitable. But whatever 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
Bulb onion - 1 piece
Carrots - 1 piece
Potatoes - 3 medium pieces (you can do more, the soup will be more satisfying)
Zucchini - 2 pieces
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 wedges and send to onions and garlic, lightly fry everything.

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

Add sour cream and whip with a hand blender in mashed potatoes. I got pretty thick soup, you can adjust the thickness of the soup yourself, with vegetables or broth.

Serve squash soup with herbs and croutons. Instead of sour cream, you can use cream, for this amount of 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 sophisticated flavor, while parsley enhances it. The soup is dietary and should be especially liked by those who follow the figure. The milk in the recipe is still diluted with water.

1 medium zucchini (300 g);
1 tbsp. milk;
1 clove of garlic;
some parsley;
salt and pepper to taste.

Rinse the zucchini thoroughly and cut into large cubes together with the skin. We put them in a saucepan, fill them with 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 put it in a saucepan too.

We put to cook on medium fire covering the pan with a lid. Zucchini will last for 10-15 minutes. They should be soft and easy to pierce with a fork. In this case, the water should not evaporate much. Boiled zucchini salt and pepper with milk to taste.

Squeeze out a clove of garlic. We process in mashed potatoes with an immersion blender right in the pan. Soup-mashed zucchini with milk is ready! Serve with fresh parsley. Delicious with a regular white loaf. Bon Appetit!

Recipe 4: mashed zucchini soup with cream (step by step)

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

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

For courgettes, carrots, potatoes, garlic and onions, cut and peel the outer shells (husks / skins). Chop the zucchini, onion and all root vegetables into large random pieces, and chop the garlic into large pieces. It is better to use young zucchini, they have a delicate peel and small seeds, it is not necessary to cut off the peel of such.

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

Place a non-stick / ceramic skillet over the fire and add a few tablespoons of your chosen vegetable oil. First fry the onion segments along with the garlic slices until soft.

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

Pour in as warm broth as possible (ideally) or to save time - the usual boiled water, cook until absolutely (!) full readiness vegetables, primarily your potatoes.

When the zucchini and vegetables, potatoes are ready, transfer all the circles and cubes into a deep dish (we do not drain the liquid, of course, we still need it!). "Punch" the stew vegetable mix a powerful blender, into a homogeneous, without unpleasant lumps, puree. At the same time, you need to warm up the cream on the fire.

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

While the zucchini cream soup is infusing, quickly make some wonderful croutons. Moreover, they can be of any chosen shape - hearts, letters or certain symbols. Just use kitchen scissors to cut whatever you want to express to your loved ones from a not thick slice of loaf.

Fry the croutons in a dry skillet and serve with the squash soup along with any fresh herbs! By the way, you can sprinkle the soup with sweet ground paprika or a pinch of red pepper, serve with a slice of lemon or sprinkle with balsamic ...

Recipe 5: dietary zucchini puree soup with garlic

This soup will be a welcome guest for dining table... If you fast, it diversifies your lean table, and if you do not fast, you can replace some of the water with cream. But the soup is good in this lean version! The most difficult thing is to restrain yourself and not empty the entire saucepan at once. So cook 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 leek into rings. I really love this onion for its delicate taste and spring green color.

Preheat in a saucepan olive oil... It is better to use olive oil cold pressed, it is called Extra Virgin.
Add the leeks and fry for 5 minutes, stirring occasionally.

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

Remove the pan from the heat. Beat gently with a blender until puree.

Add garlic. Our puree soup is ready. Bon Appetit!

Recipe 6: squash soup with cream cheese

The soup is delicious 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 of chicken broth;
olive oil;
butter;
salt;
sweet ground paprika;
greens for serving.

Recipe 7: squash and cauliflower puree soup

Delicious, healthy and lean soup mashed cauliflower and zucchini. During cooking, you do not need to add anything superfluous to the broth - bay leaf and black pepper will be enough. Even kids love to eat 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 complementary food, it is great option... In addition, for fasting days or in a 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 vegetables are ready (no more than 10 minutes over low heat).

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

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

Recipe 8: lean squash and potato cream soup

You can make mashed zucchini and potato soup at any time of the year, but you need to take care of the preparations for the soups in advance. Zucchini are excellent freeze-resistant so they can be cut into cubes, frozen and stored in freezer until spring. And if the dacha has pleased you with a good harvest of zucchini, then take the largest ones to the balcony or keep them in cool place... V fresh large zucchini stored 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 prepared in Lent, then it can be cooked on chicken broth... Peel the zucchini, cut into slices and check if there are any hard seeds inside. Cut into cubes not very coarsely.

Cut carrots into small cubes or three of them on coarse grater... Grate is of course faster than chopping, but when frying, grated carrots will pick up more oil, so saving time will result in extra calories.

Cut the potatoes finely, into cubes or thin strips.

Finely cut onion and cloves of garlic. Garlic, by the way, can be added without frying at the end of cooking to a pot of chopped vegetables or to plates.

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

Heat the onion cubes and garlic in oil. We do not fry, we will not do frying. Add carrots, simmer vegetables for 2-3 minutes, stirring occasionally.

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

The potatoes are already cooked, can be loaded into the pan vegetable stew and cook until cooked through.

Cook the soup for about 10-15 minutes over very low heat. How slower fire, the better and more evenly everything is warmed up and stewed, vegetables gradually give off their taste, saturated with different aromas.

Turn off the fire when the vegetables are very soft. Let it cool slightly, transfer it with a slotted spoon to the blender bowl and chop it in puree. If the sides 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 broth and dilute to the desired thickness of the soup. Salt the soup, wait until it starts to boil and turn it off.

There is no need to insist on the puree soup; after cooking, it is immediately poured into plates and served to the table. You can supplement with croutons, croutons, toast bread, dried in the oven, and season the soup with coarsely ground black pepper and fresh herbs. Bon Appetit!

Recipe 9, step by step: squash soup with cream

Zucchini puree soup with baked garlic is an aromatic and nutritious first course. The longest step in cooking it is roasting the garlic cloves, but it is the garlic that gives the dish its delicious taste. By the way, in the process of baking, garlic loses its inherent pungent smell, and in return, acquires an amazing delicate aroma, which is transferred to the soup. Delicate zucchini – main ingredient dishes make the soup tender and appetizing. Potatoes harmoniously fit into the overall composition, making the food satisfying. Fried onions and freshly ground black pepper only add to the taste sensation.

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

Preheat the oven to 200 ° C. Divide the head of garlic into cloves. There is no need to peel off the husk! Place the cloves in a fireproof dish and drizzle with vegetable oil (1 tablespoon).

Bake until tender, 30 minutes.

Cool it down. Carefully cut off the ends of the skins and squeeze the aromatic garlic pulp out of the cloves. Peel the onion, rinse and cut into half rings.

Wash and peel the potatoes. Cut the tubers into small cubes.

Rinse the zucchini and cut into circles or semicircles. It is not required to peel young zucchini, and it is advisable to peel old zucchini from coarse skins.

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

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

How to make zucchini puree soup

The creamy soup is light and satisfying at the same time. Better to put young zucchini, they are softer. The vegetable is cut into pieces before cooking, boiled, and then interrupted with a blender. Squash soup you can do it in any broth: chicken, meat, vegetable, mushroom or plain water.

Tips to help you make the perfect soup:

The more herbs and seasonings 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 the soup with crispy croutons, toast, garlic donuts.
In any recipe, you can use zucchini instead of courgettes.
How more potatoes you put it, the denser the dish will be.
You can use butter instead of vegetable oil. This will improve the flavor but increase the calorie content.
For children, it is advisable to cook the soup in vegetable or chicken broth.

Zucchini Soup Recipes

Squash puree soup can be prepared only with the addition of broth and spices, or composed of many different products... Zucchini soup - perfect option for lunch or light supper... It is very low in calories.

With cream

From the first spoon you will be amazed at how delicate and velvety the structure of the dish will be. Sweet taste squash soup with cream highlights the 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 peel all vegetables before cooking. Cut into equal pieces.
Bring the broth to a boil. Throw vegetables in there. Cook over low heat for a quarter of an hour.
Drain the broth into another saucepan. Boiled vegetables puree with a blender. Add cream to them after boiling. Season with salt, pepper, nutmeg.
Stir, dilute with broth if necessary. Garnish with herbs before serving.

In a multicooker

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

Ingredients:

garlic - 2 cloves;
chicken broth - 1.2 l;
lean oil - 3 tbsp. l .;
zucchini - 3 pcs.;
pepper, salt;
potatoes - 4 pcs.;
carrots - 2 pcs.;
greenery;
onion - 1 pc.

Cooking method:

Chop peeled onions, carrots. Put them in a multicooker container, pour oil.
Set the "Fry" mode. Cook vegetables until golden brown.
Add chopped potatoes, broth to the bowl, set the “Soup” program for half an hour.
After 15 minutes, put chopped zucchini, salt and pepper into a container. Let them cook until the appliance is turned off.
Put chopped herbs, chives in a dish. Puree using a hand blender.

Dietary

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

Ingredients:

vegetable broth - 350 ml;
paprika, salt, black pepper, savory - to taste;
zucchini;
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 courgettes into cubes and cook in the broth until tender.
Fry the onions and garlic in oil. Put them in broth.
When the zucchini is softened, remove the dish from the heat, cool slightly.
Puree the soup with a blender, pour milk into it, add seasoning to taste. Place on the stove, let it boil and cook for a couple of minutes.

With pumpkin

The pumpkin and zucchini puree soup turns out to be so beautiful in color that you just need to look at the photo with his image to awaken your appetite. It tastes a little sweet, so even 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;
carrots - 2 pcs.;
water - 400-450 ml;
onion - 1 pc.

Cooking method:

Wash and peel zucchini, pumpkin, cut. Crush the garlic.
Finely chop the onion, carrot and grate cheese.
Heat olive oil in a saucepan, fry onions and garlic there. When they are soft, pour in water, pumpkin, zucchini, carrots.
Cook for about 20 minutes.
Make from ready-made ingredients puree with a blender, season, add cream, add 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. Cauliflower and zucchini puree soup is perfectly absorbed by the body, saturates. Due to the fact that it contains broccoli, it turns out to be 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 tender.
Cut the celery into small pieces. Place in a skillet next to the onion, fry for 3 minutes.
Cut the zucchini and place it with the rest of the vegetables. Simmer for 2 minutes.
Transfer the food to a saucepan, pour in the broth. Cook until vegetables are tender.
Add cauliflower, broccoli. Cook until all foods are soft.
Use a blender to make the courgette soup. Add the cheese, cut into pieces, with milk. Put on fire. Turn off as soon as it starts to boil. Leave it covered briefly to melt the cheese, then serve.

With melted cheese

The secret to the success of this dish is that it contains shrimp. Zucchini soup with cheese takes on new flavors with the addition of seafood. It is very fragrant and, thanks to its 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 in large pieces zucchini, onions, carrots. Place in a saucepan with broccoli and beans. Cover with water to cover vegetables. Cook until soft. When the liquid boils, add salt and seasoning.
Cook the shrimp in another bowl. Salt the water and, if you like, add a little lemon juice.
Pour the broth from the vegetables into a saucepan. Add the cheese, cut into pieces, and mashed with a blender. If the mass is very thick, dilute it with broth.
Peel the shrimp. Decorate the soup with them on the serving bowls. Serve hot.

With Chiken

You can safely cook zucchini soup with chicken for lunch for yourself or your child. It is delicious and full-bodied, with a wonderful aroma.

Ingredients:

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

Cooking method:

Cook the chicken in salted water. When it cools down, disassemble it along the fibers.
Peel carrots, onions, zucchini. Cut into approximately 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, add the chicken to the pot. Let the whole thing roast for a few minutes.
Pour broth into a saucepan, throw zucchini and carrots. Cook for about a quarter of an hour.
Heat milk, dissolve flour in it, add salt and seasonings.
Puree the blank for the soup, gently pouring into it white sauce.
Put the dish on the fire again, bring to a boil, serve.

With potato

The structure of the dish is denser. The consistency of the soup made from zucchini and potatoes resembles porridge. The tomato paste, which is part of the composition, gives a beautiful and delicate orange-pink hue.

Ingredients:

greenery;
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 courgettes.
Heat a little in a saucepan vegetable oil and start frying the pieces. Make the fire strong. The zucchini should not become transparent, as when stewing, but ruddy.
Peel and chop rolls, onions, carrots.
Remove the zucchini from the saucepan, put other vegetables there. Fry for 5 minutes, season with salt, season, add garlic. Cook for a few more minutes.
Put the zucchini back in the saucepan, mix all the ingredients, put tomato paste.
Add enough water to cover the vegetables. Cook the soup until tender. Then mash it with a blender.
Put the dish on the stove again, wait until it boils, pour the cream into it. 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 on the basis of low-calorie foods, contributing to weight loss, so it is allowed for those who follow a strict diet.

Ingredients:

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

Cooking method:

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

With mushrooms

Soup-puree from zucchini with mushrooms is very pleasant in taste and consistency, it is creamy, velvety. This dish will appeal to even the most demanding gourmet. It is very easy to prepare it at home, you just need to prepare all the products and then puree them using a hand 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 butter in a saucepan and sauté the onion in it. When it turns golden, add the mushrooms. Fry until cooked through.
Cut the courgettes into large pieces. Put them and mushrooms and 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

Creamy squash soup with cream is a soup with the most delicate taste and creamy texture. Such a puree soup can be cooked either in chicken broth or simply in water. Squash puree soup is ideally complemented by such a spice as nutmeg. Such a soup is very convenient to prepare if you have Small child. Boiled vegetables can be divided into parts, and from one of them make vegetable puree for the baby, and from the second make this amazing tasty soup chick... I'm just a fan of recipes like this one - as simple as possible, but at the same time amazingly delicious.

Compound:

Water or broth - 2 l
Zucchini (young) - 3 pieces
Potatoes - 2-3 pieces
Carrots - 1 piece
Bulb onion - 1 piece
Cream (10%) - 1.5 cups
Nutmeg - 1 tsp
Pepper to taste
Salt to taste

Preparation:

Wash and peel vegetables. Peel the zucchini, even though they are young.

Cut all vegetables into large pieces in random order. In the future, vegetables will be chopped, so cutting them is not important. And it is necessary to cut vegetables only so that they cook quickly and evenly. Rinse the chopped potatoes in cold water to remove excess starch.

Boil water or broth in a saucepan, depending on what you use for this soup. Put chopped vegetables in boiled water / broth and simmer them over low heat for 15 minutes, until they are fully cooked.

Remove cooked vegetables from heat. Drain the broth, but do not pour it out, we still need it.

Grind vegetables with a blender until puree.

Boil the cream in a hotel container and pour into vegetable puree... Add salt, pepper and nutmeg. Do not neglect this spice, it will give the soup an amazing taste and aroma.

Stir the soup thoroughly. If the soup is very thick, then dilute it with the remaining broth from cooking.

Soup-mashed zucchini with cream is ready, serve it hot with croutons, garnish with chopped herbs.

You can buy croutons in the store, as I did, or you can fry them yourself. For croutons you will need White bread and garlic. Heat vegetable oil in a frying pan and fry 3-4 garlic cut along a clove in it, so that the oil acquires a garlic taste. Then fry the diced white bread in this oil. The croutons are ready.

Bon Appetit!

You can watch a funny video below:

Zucchini cream soup with cream is a wonderful, easy to prepare and very tasty soup. It is prepared from ordinary ingredients, but it turns out to be so tender that many will definitely like it. Prepare such a puree soup and delight your family with its exquisite taste.

To make a creamy zucchini soup with cream you will need:

young zucchini - 3 pcs.;

I have 15% cream) - 100 ml;

salt, black pepper - to taste;

butter - 30 g;

chicken broth - 200-250 ml;

onion - 1 pc .;

garlic - 2-3 cloves.

Peel the onion and garlic, cut into cubes and fry for 5 minutes on butter stirring constantly.

Wash young medium-sized zucchini under cold running water. Trim the ponytails without peeling the peel from young zucchini). Chop the zucchini small cubes and add to the onion and garlic, cook for 15 minutes, stirring occasionally, season with salt and pepper to taste. You do not need to cover the pan with a lid. After the time has passed, the zucchini will become quite soft.

Transfer the cooked toasted vegetables to a bowl or blender bowl and beat until smooth.

Pour the squash soup with cream into portioned plates and serve immediately, garnish with herbs or croutons.

Bon Appetit!