Cream soup quick recipe. Vegetable cream soup: recipe, cooking features and reviews

Cream soup is a traditional European dish that has recently begun to gain popularity here. This first course option Perfect for lunch or light dinner, because it is well absorbed by the body and does not contain many calories. In addition, cream soup is an exquisite and very tasty dish worthy of the highest cuisine!

That's why "With my own hands" I have prepared 10 options for cream soups that are simply impossible not to try!

Cold spanish soup Salmorejo

INGREDIENTS

• 800 g tomatoes
• 200 g stale white bread
• a few cloves of garlic
• 250 ml water
• salt, pepper and olive oil to taste

COOKING

1. Cut the bread into cubes, cutting off the crust, and pour a glass of water over it. Leave for half an hour so that the water is thoroughly absorbed into the bread. Now you need to peel the tomatoes. To do this, pour boiling water over them for 3 minutes so that the skin comes off on its own. Cut the tomatoes into cubes and grind them in a blender along with bread and garlic.
2. Pour in 50 ml olive oil. Place the resulting mixture in the refrigerator for 2 hours, after covering it with cling film. Before serving, add a few slices of chopped egg and some ham to the soup.

Pea cream soup with bacon

INGREDIENTS

• 250 g peas
• 70 g smoked bacon
• 1 onion
• 1 carrot
• a few cloves of garlic
• 3 tbsp. l. olive oil
• 1 liter of broth (vegetable or meat)

COOKING

First you need to soak the peas in cold water for at least 3 hours. At this time, fry the chopped onions, garlic and carrots in olive oil, then add the bacon and keep the pan on the fire a little longer, stirring the ingredients constantly. Wash the peas and place them in the pan along with the vegetables and bacon. Pour broth over everything and cook for about 60 minutes.

Cream of mushroom soup

INGREDIENTS

• 500 g champignons
• several large potatoes
• 700 ml water or vegetable broth
• 1 clove of garlic
• 1 sprig of parsley
• 50 ml cream
• 30 g butter
• salt and pepper to taste

COOKING

1. Rinse and clean the mushrooms (if necessary). Cut them up. Peel the potatoes and cut into small cubes. Melt the butter in a saucepan, add finely chopped onion, potatoes and a whole clove of garlic. Simmer the ingredients over low heat for 10 minutes, periodically adding broth or water.
2. After this, add mushrooms and carcasses for another 10 minutes. Then remove the pan from the heat, remove the garlic and add salt and pepper. Pour in the remaining broth and blend the soup with a blender to the required consistency. Pour in the cream and add finely chopped parsley. Place the pan back on the heat and, stirring, bring to a boil. Garnish with fresh mushrooms and a sprig of parsley.

Vegetable cream soup

INGREDIENTS

• 600 g potatoes
• 100 g leeks
• 100 g carrots
• 500 ml milk
• salt, pepper to taste
• green onions
• 500 ml meat broth (or just water)
• 1 tbsp. l. olive oil
• nutmeg

COOKING

Cut the onions and carrots into cubes and simmer them in a frying pan in olive oil over low heat for about 15 minutes. Cut the potatoes into cubes. Then put it in a saucepan, add milk and salt. Cook until the potatoes are done. After that, grind it with a blender. Add carrots and leeks, meat broth or water, salt to the pan and simmer for about 10 minutes. Serve the soup sprinkled with onions.

Cream soup with cucumber and yogurt

INGREDIENTS

• 2 large fresh cucumbers
• 800 ml vegetable or meat broth
• 3 tbsp. l. olive oil
• 1 onion
• dill
• ground black pepper
• 100 ml yogurt
• zest of one lemon
• 4 tbsp. l. natural yogurt, a bunch of fresh dill for decoration

COOKING

Finely chop the dill and onion, and cut the cucumbers into cubes. Place the onion in the pan and fry it for a few minutes, adding olive oil. Add the cucumber to the pan and simmer for a few more minutes. Then pour in the broth, add zest and dill. You need to cook for 20-25 minutes over low heat. After this, let the soup cool and grind everything with a blender. Add yogurt, salt and pepper. When serving, garnish with a sprig of dill.

French soup Potage parmentier

INGREDIENTS

• 250 g leeks
• 750 g potatoes
• 500 ml meat broth
• 200 g cream
• 3 tbsp. l. olive oil
• salt and pepper to taste

COOKING

Finely chop the onion and fry it for a few minutes in olive oil in a saucepan. Add a little broth and stew for another 5 minutes. Place the potatoes in the pan and pour in the remaining broth. Simmer for 15-20 minutes until the potatoes are soft. Then grind it with a blender, pour in the cream and mix thoroughly. Cook for another 5 minutes. When serving, sprinkle with grated Parmesan or herbs.

Cream soup with spinach

INGREDIENTS

• 250 g spinach (fresh or frozen)
• several medium potatoes
• 500 ml meat broth or water
• 200 g cream
• 3 tbsp. l. olive oil
• 1 onion
• salt and pepper to taste

COOKING

Chop the spinach and finely chop the onion. Fry them in a frying pan in olive oil for 5-7 minutes. Then grind the onion and spinach in a blender, adding a little broth. Cut the potatoes into cups, boil them and grind them in a blender. Combine all ingredients in a saucepan and cook for 5 minutes. Add cream, salt and pepper. You can decorate with herbs and croutons.

Cream soup with pumpkin

INGREDIENTS

• 600 g pumpkin
• several large potatoes
• 1 liter vegetable or meat broth
• 1 onion
• 2 tbsp. l. olive oil
• 200 ml cream

COOKING

Peel the potatoes and pumpkin and cut into cubes. Boil them separately. Finely chop the onion and fry it in olive oil. Combine all the ingredients, add broth to them and grind with a blender. Pour boiling water over the cumin and let it brew for 15 minutes. Strain and add to soup. Pour in the cream and cook for another 5 minutes.

Cream soup with chicken

INGREDIENTS

• 600 g chicken fillet
• 2 carrots
• 1 onion
• 40 g bread crumbs
• 1.5 liters of water
• 100 ml cream
• nutmeg, bay leaf, cloves, pepper

COOKING

Peel the vegetables and place them along with the chicken breast in the pan. Add spices and add water. Cook until the meat and vegetables are cooked. Now take out the breast and chop it, strain the broth. Place bread crumbs in a saucepan and add broth. Place on the fire and cook until the soup thickens a little, remembering to stir constantly. Add chicken and grind everything with a blender. Pour in the cream, add salt, pepper and season with nutmeg.

With lentils

INGREDIENTS

• 250 g lentils
• 500 ml meat or vegetable broth
• 50 ml cream
• 3 tbsp. l. olive oil
• 1 onion
• 1 carrot
• salt, pepper to taste

COOKING

Rinse the lentils, cover them with water and simmer over low heat for about 60 minutes. Finely chop the vegetables and simmer them in olive oil. Pour the broth over the finished lentils, add vegetables, salt, pepper and grind in a blender. Pour in the cream and, stirring, bring to a boil.

You should try these soups at least once in your life to fall in love with them forever. They will conquer everyone with their taste and delicate aroma!

Cream soup is a type of cream soup, so their recipes have few differences. The main feature of cream soup is that cream or milk is used in its preparation. Otherwise, the principles of preparation remain the same: to prepare cream soup, we boil and chop vegetables or other products, then dilute them with broth, milk or cream.

It is clear that to prepare cream soup, products are used that can be crushed to a puree state. For example, cream of meat soup is made from tender chicken meat. By supplementing it with almonds or ginger, you can get an incredibly tasty dish. Mushroom cream soup is also popular, for the preparation of which you can use any edible mushrooms, for example, champignons or porcini. Mushroom soup seasoned with cream turns out to be very tasty and satisfying. Another famous cream soup is cheese soup, which is made from aromatic varieties of cheese.

Adherents of a healthy diet invariably prefer creamy vegetable soup. To prepare it, use broccoli, potatoes, spinach, cauliflower, zucchini, tomatoes, pumpkin, corn, asparagus, peas, and lentils.

Seafood dishes are also very popular. To prepare cream soup, you can use shrimp, salmon, salmon, etc. You can also prepare combination soups, for example, cream soup from corn and shrimp. We will now introduce you to some of the most popular and delicious cream soups.

Cream soup - food preparation

Although usually the basis of cream soup is one component, when choosing products for its preparation, you need to remember that because of one poorly selected product, the entire dish can suffer. Therefore, you need to remember about the compatibility of products and their quality.

Cream soup - the best recipes

Recipe 1: Creamy corn soup with shrimp

A very tasty cream soup that will not leave even the most demanding gourmets indifferent. You can cook it without shrimp, with crackers, because the main note in it still belongs to corn and its unforgettable taste.

Ingredients:

1.5 liters of chicken broth;
0.5 l cream;
1 carrot;
2 onions;
1 can of canned corn;
400 gr. peeled shrimp;
0.5 tsp. turmeric;
1 tbsp. l. butter;
salt to taste.

Cooking method:

1. Having grated the carrots and finely chopped the onion, fry them together in butter in a deep frying pan.

2. Add corn and liquid to the pan and simmer for about 10 minutes.

3. Then in a saucepan, mix everything with cream, turmeric, salt and simmer for about 10 minutes.

4. Beat the soup in a blender until smooth, strain, add shrimp and boil the cream soup for about 10 minutes.

Recipe 2: Creamy Cauliflower Soup

Light, delicate and very healthy cream soup. It's very quick to prepare, but even those who are not fans of vegetable dishes will surely like it.

Ingredients:

1 head of cauliflower;
1 tsp. bechamel sauce;
30 gr. butter;
200 gr. milk;
a few drops of lemon juice;
1 pinch of lemon zest.

Cooking method:

1. Having disassembled the cauliflower into inflorescences, boil it in lightly salted water. Then we separate the 6 largest inflorescences, rub the rest through a sieve or grind in a blender.

2. Prepare bechamel sauce, for which we mix flour, butter and milk, bring to a boil, add salt, add lemon zest and a few drops of lemon juice, pour this mixture into the hot soup. Add butter.

3. Before serving, put one of the inflorescences set aside earlier into each plate and pour hot soup over it.

Recipe 3: Creamy vegetable soup with cheese and crispy bacon

This soup also contains vegetables - potatoes, cauliflower, leeks, which make it healthy, and bacon and cheese, which make it very tasty and filling. Therefore, this soup is an excellent choice for the dinner table.

Ingredients:

1 liter of chicken or vegetable broth;
350 gr. cauliflower;
350 gr. leeks;
5 potatoes;
1 grated nutmeg;
300 gr. milk;
1 tbsp. l. English mustard;
150 gr. cheddar cheese;
200 gr. smoked bacon;
salt and ground black pepper to taste.

Cooking method:

1. Peel the potatoes, wash them and cut them into large pieces. We separate the cauliflower into inflorescences. We also clean the leeks, wash them and cut them into large pieces.

2. Bring the broth to a boil, then, adding prepared vegetables and nutmeg, cook under a closed lid for about 15 minutes over low heat.

3. Then grind the cooked vegetables in a blender until pureed, mix it with the broth, heat it again, add milk with mustard and cheese. Pour the prepared cream soup into plates and serve, adding bacon cut into cubes, grated cheese and sprinkling with black pepper.

Recipe 4: Cream of champignon soup

Mushroom lovers will love this recipe due to its delicious mushroom flavor.

Ingredients:

75 gr. butter;
1 cup cooking cream;
400 gr. champignons;
2 tbsp. l. flour;
6 cups beef or chicken broth;
3 egg yolks;
several sprigs of parsley, dill, celery;
salt and pepper to taste.

Cooking method:

1. Finely chop the onion, fry it in butter until transparent in a deep frying pan, then add finely chopped champignons there. Stirring constantly, fry the mushrooms and onions for about 5 minutes. Then, continuing to stir, add the flour and, filling everything with broth, bring the soup to a boil. After adding the greens, without cutting them, but straight into the stems, cook the soup for about half an hour over low heat.

2. Remove the greens and pour the broth through a sieve into the pan. Grind the remaining mass in a blender and place in a saucepan with broth.

3. Lightly beat the yolks, mix them with cream, and carefully introduce the resulting mass into the soup in a thin stream, while constantly stirring, add salt, pepper and heat.

4. Place the finished cream soup on plates and sprinkle with finely chopped herbs before serving.

To make the cream soup thicker (this task is especially important when preparing a vegetable dish), flour, previously fried in butter, is added to it.

To make the cream soup more satisfying, when serving, you can add pieces of meat or fish separately fried in a frying pan (depending on the combination of products) to each plate.

Soups are a very popular lunchtime dish. They have a balanced composition, contain the necessary healthy ingredients and perfectly satisfy hunger.

Cream soups are especially popular. Their homogeneous consistency and harmonious combination of products conquers even gourmets. It is also often used in dietary and healthy nutrition.

Cream soup is prepared in the same way as cream soup, but heavy cream is also added to the first at the end to create a creamy consistency. Sometimes cream soup is made with milk or bechamel sauce.

This collection contains recipes for 12 cream soups that any housewife will love!

1 Creamy cauliflower soup with cream

2 Creamy champignon soup

3 Cream cheese soup

4 Cream of spinach soup

5 Tomato cream soup

6 Creamy zucchini soup

7 Creamy chicken soup

8 Creamy pea soup with smoked brisket

9 Cream soup with zucchini and melted cheese

10 French cream soup Vichyssoise

11 Cream soup of eggplant and tomatoes

12 Cream soup with salmon and cream

Cream soups are good because they don’t take long to prepare, and they retain a lot of beneficial properties. This dish is ideal for those who are on a diet and watching their figure!

Instructions

Tomato cream soup

You will need:
- half a kilogram of potatoes;
- one and a half kilograms of tomatoes;
- 2-3 carrots;
- one chili pepper;
- one bell pepper;
- a head of onion;
- 50 g celery;
- 50-100 g of crackers;
- a tablespoon of olive oil;
- basil branch;
- salt, pepper.

Peel the tomatoes by first scalding them with boiling water, then cut them into pieces and remove the seeds. Cut all vegetables, except peppers, into cubes, place them in a saucepan, adding tomatoes and 500 ml of water. Bring to a boil, add salt and simmer for about another half hour. Fry the bell pepper in a frying pan, after removing the seeds and cutting it into cubes. Turn the finished soup into a homogeneous mass using, add olive oil, pepper and salt to taste. Cut the chili pepper into small cubes and add to the finished mixture. Serve with croutons, chopped basil and diced roasted sweet pepper.

Beetroot soup

You will need:
- two carrots;
- two beets;
- two potatoes;
- onion head;
- one apple (preferably green);
- 2-3 cloves of garlic;
- 150 g sour cream;
- 300 g kefir;
- olive oil;
- dill;
- parsley;
- leek;
- celery;
- brown sugar;
- salt.

Pre-cook vegetable broth from carrots, onions, leeks, celery and parsley. Grate the carrots, cut the onions and potatoes into small cubes. Bake the beets in the oven, after placing them in foil, at a temperature of about 180 degrees for 20 minutes to half an hour. Sauté the onion in olive oil, then add the carrots and simmer for another 5 minutes. Add potatoes, pre-chopped beets, onions and carrots into the prepared broth and cook until tender. Beat the finished mixture with a blender, cool and add salt, sugar to taste, and also pour in kefir. Mix the previously peeled and seeded apple, cut into pieces, with dill and sour cream and turn it into a homogeneous mixture using a blender. Serve the soup chilled, adding sour cream and applesauce to taste.

Creamy cauliflower soup

You will need:
- half a kilogram of cauliflower or broccoli;
- 150-200 g chicken fillet;
- 100 g cream;
- 100 g of green peas;
- 2-3 cloves of garlic;
- olive oil;
- salt, pepper.

Cut the pre-boiled chicken fillet into small cubes. Boil the cabbage, adding salt and pepper to taste, add the fillet and blend with a blender until smooth. Pour in the cream and beat the mixture again. Chop the garlic and lightly fry it in olive oil along with the green peas. Pour the dish into bowls, adding peas and garlic as a garnish.

Potato soup

You will need:
- 5-6 pieces of potatoes;
- a couple of leek stalks;
- 150 g sour cream;
- salt, pepper.

Boil pre-peeled and diced potatoes and leeks in a liter of water for half an hour. Salt and pepper the broth to taste, then blend with a blender. Add sour cream to the mixture and heat over heat for 3-5 minutes. Serve the dish after decorating it with herbs.

Cream of mushroom soup

You will need:
- half a kilogram of champignons;
- 2-3 onions;
- 2-3 carrots;
- 2-3 cloves of garlic;
- a glass of white wine;
- several sprigs of thyme;
- half a glass of cream;
- olive oil;
- pepper, salt.

Pre-cook broth from one or two carrots. Cut the onion into rings and fry it in olive oil. Chop the remaining carrots, mushrooms and garlic one by one and simmer in a saucepan over low heat, stirring constantly. Then add the wine along with the thyme and bring to a boil. Next, pour in the prepared broth, add onion, salt and pepper to taste and cook until reduced. Grind the finished soup with a blender, add cream and reheat. Serve the soup, garnishing it with herbs if desired.

Smoked fish pumpkin soup

You will need:
- half a kilogram of pumpkin;
- half a kilogram of hot smoked fish;
- 2-3 potatoes;
- 1-2 carrots;
- one onion;
- 2 tomatoes;
- a glass of cream;
- pumpkin oil;
- salt, pepper.

Cut the peeled pumpkin, potatoes, onions and carrots into cubes and cook for 5-10 minutes over low heat. Remove the skins from the tomatoes, after pouring boiling water over them, cut them and remove the seeds. Next, divide the fish into two parts and remove bones. Grind one part, cut the second into pieces. Add tomatoes and chopped fish to the boiled vegetables, beat with a blender until smooth. Add the cream, beat again and put on the fire for another 3-5 minutes. Add salt and pepper to taste, a little pumpkin oil and let sit for another 5-10 minutes. Stir the finished dish, pour into plates, garnish with pieces of fish and herbs.

Cream of asparagus soup

You will need:
- half a kilogram of asparagus;
- 500 ml water;
- 2 pieces of potatoes;
- a couple of leek stalks;
- a couple of strands of saffron;
- 100 g butter;
- 2 glasses of cream;
- salt, pepper.

Cut the asparagus, potatoes and washed leeks into cubes. Simmer in a saucepan over low heat, after melting the butter and leeks, then add the saffron threads and potatoes. After 10-15 minutes, pour in water and add asparagus, cook for another 10 minutes after boiling. Beat the contents of the finished soup with a blender, then pour in the cream and beat again, adding salt and pepper to taste.

Cream soups have recently become a favorite dish for many. But there was a time when such soups were a novelty. Our diet included traditional cabbage soup and borscht. Over time, creamy soup recipes have become a popular everyday dish. The advantage of such soups is their ease of preparation.

No need to bother yourself with beautiful cutting of vegetables - washed, coarsely chopped, boiled and chopped. their soft, enveloping consistency. Depending on your desires, you can prepare a hearty soup with the addition of meat. Or you can serve a light dietary, no less tasty puree soup, which both those who want to lose weight, children and the elderly will enjoy eating.

I will say more, if your child is capricious and does not eat onions or cabbage in its entirety, with this soup you can outsmart him - in a pureed form he will eat every last spoon.

1. The non-liquid cream soup with a velvety consistency is delicious. To do this, there should be a little more vegetables than in a regular soup, and the broth should only slightly cover the vegetables.
2. Such pureed soups can be prepared only with vegetable broth, or you can pre-boil meat or fish broth. It turns out more tender with chicken or turkey broth.
3. The dish will be tastier if you season it with cream or butter before finishing cooking.
4. You can serve these soups with croutons or put fried croutons directly on the plate.
5. To make cream soups you will need a blender. Vegetables are boiled until tender and then pureed using a blender. If you don’t have a blender, you can puree the vegetables using a strainer.
6. If the soup turns out to be liquid, you can correct the situation by adding grated hard cheese to it.

Cream soup recipes with photos step by step

Delicious and healthy soups can be prepared by alternating different vegetables. It is especially important to replenish the body with vitamins in winter or early spring.

Vegetable cream soups are ideal for children under one year old and for those who want to lose weight.

Mushroom soup with champignons in bread

One of the most nutritious and delicious, in my opinion, is mushroom soup. Cream soup made from fresh forest mushrooms, especially porcini mushrooms, is very tasty. But if there are none, it's okay. Delicious soup is made from champignons, frozen and even dried mushrooms.

A little trick: if you don’t have fresh mushrooms, cook from champignons, and add a few spoons of homemade mushroom seasoning to the soup or any other dish for flavor.

I like to surprise my family with a new presentation of a familiar dish. Therefore, I recommend preparing not just mushroom cream soup, but soup in bread.

Ingredients:

• Ready-made round rye bread – 4 pcs.
• fresh mushrooms – 400 gr.
• onions – 2 pcs.
• potatoes – 5 pcs.
• cream – 400 ml.
• cheese – 100 gr.
• garlic – 2-3 cloves
• salt, pepper to taste
• several champignons and greens for decoration
• vegetable oil

It is better to buy small bread for soup. Take the bread and cut off the top, it will serve as a lid. Carefully scrape out the crumb in the bread, being careful not to damage the walls and leaving a little crumb.

For strength, dry the bread in the oven at 180 ͦ C for about 15 minutes. It is not necessary to bake the bread; in some recipes, the soup is simply poured into fresh bread.

Pass the garlic through a press and mix with vegetable oil. Rub the inside of the bread with this mixture, don’t forget to rub the lid.

Now chop the onion and fry in butter until transparent.

Clean the mushrooms and add them to the pan with the onions, fry them together for a few minutes.

Place coarsely chopped potatoes into boiling salted water, add fried onions and mushrooms and cook until tender. Don't forget to add black peppercorns and nutmeg. Grind the mushroom mixture and potatoes in a blender.

Pour the cream into the mushroom puree, bring to a boil, but do not boil!

Pour the soup into bread tureens, cover with a bread lid and serve.

To decorate the soup, you can cut several champignons into thin slices and fry them in a dry frying pan on both sides.

All that remains is to pour the soup into some bread, place a few fried champignons on top, cover with a lid and surprise your loved ones.

Broccoli soup

A light vitamin soup that is healthy and has the most delicate taste. This soup can be prepared just once or twice. You can cook it with meat or chicken broth, or just with vegetable broth.

Ingredients:

• broccoli – 1 kg
• potatoes – 2 pcs.
• broth (chicken, meat, vegetable) – 2 l
• onions – 2 pcs.
• cream cheese – 200 ml
• black pepper, salt to taste
• butter or ghee - 2 tbsp. l.

Fry the coarsely chopped onion in butter or ghee. When the onion is slightly browned, add the chopped potatoes and simmer everything together over low heat.

Add broccoli to the potatoes, add a little broth and simmer for 10 minutes over low heat until the broccoli is soft.

Transfer vegetables to a saucepan.Boil the broth and put vegetables in it, cook everything together for another 10 minutes.

Grind the vegetables using a blender.

Season the soup with salt and add cream cheese. Stir the soup until the cheese is completely dissolved and bring to a boil.

Light, tender and healthy soup is ready.

Vitamin carrot soup

We all know how beneficial carrots are for the body. And the carrot soup turns out to be sweetish and especially velvety in texture. I recommend a simple classic carrot soup for children. This soup is prepared quickly, with the addition of cream, and the cooking process is similar to other soups.

I settled on an unusual recipe for carrot cream soup, more piquant and spicy. Let me warn you right away that the cooking time for this soup is approximately 3 hours. Believe me, the taste of such soup will more than compensate for all your efforts.

Ingredients:

• carrots – 5-6 pcs.
• water or broth - 0.5 l.
• red onion – 2 pcs.
• brown sugar - 1 tbsp. l.
• balsamic vinegar - 1 tbsp. l.
• ginger root – 5 cm
• garlic – 1-2 cloves
• coconut milk – 100 ml.
• salt to taste

Cut the red onion into rings.

Pour vegetable oil into a saucepan, add brown sugar, and add balsamic vinegar.

Add the onion, fry a little, reduce the heat and simmer for 15 minutes under the lid. Salt and add finely chopped garlic.

Cut the carrots into 4 parts, place in a separate dish, pour over vegetable oil. Place the carrots on parchment paper on a baking sheet and bake in the oven for 30 minutes at 200°C.

Peel a piece of ginger root.

By this time the onion had already been stewed. Add water and a whole piece of ginger to the pan (we will remove the ginger later). Cook the soup covered for 2 hours over very low heat.

Add baked carrots to the soup and cook for another 30 minutes.

Now remove the ginger from the soup and grind the rest of the pan using a blender.

Pour coconut milk into the grated soup (can be replaced with almond milk or low-fat cream).

Ready! Try it and enjoy!

Green pea soup

This soup is no less healthy than carrot soup, because green peas are a storehouse of vitamins, fiber, magnesium, calcium, and zinc. Even in winter, frozen green peas are always on sale, so preparing creamy green pea soup is not difficult.

Ingredients:

• potatoes – 4 pcs.
• green peas – 500 gr.
• water – 1 l.
• black pepper, salt to taste
• coconut milk – 300 ml.
• butter – 1 tbsp. l.
• provencal dry herbs
• vegetable oil – 1 tbsp. l.
• fresh herbs to taste

Boil the chopped potatoes in boiling water for 5 minutes.

Pour fresh or frozen green peas into the broth, add salt, add Provençal herbs to taste and cook for another 10 minutes.

Grind the vegetables directly in the pan with a blender, pour in coconut milk, add butter, grind with a blender and bring to a boil.

Creamy cauliflower soup with cheese

Another simple and delicious cream soup recipe for vegetable soup lovers. If desired, add cream and grated cheese to this soup. But if you are struggling with excess weight, then you can replace the cream as in the previous recipe with coconut milk and do without cheese. The soup, of course, will not be as tasty, but it will be suitable for those who want to lose weight.

Ingredients:

• cauliflower – 1 kg.
• potatoes – 2 pcs.
• carrots – 1 pc.
• onions – 1 pc.
• water – 1.5 l.
• black pepper, salt to taste
• butter – 2 tbsp. l.
• low-fat cream – 100 ml.
• cheese – 100 gr.
• fresh herbs to taste

In a frying pan, lightly simmer the onions, carrots and potatoes cut into pieces in butter.Boil water, add salt and add vegetables from the frying pan to it. Send the cabbage there, after dividing it into inflorescences. Cook everything together for 5 minutes, remove the pan from the heat and puree the vegetables with a blender.

Pour in the cream, bring to a boil (do not boil!) and add grated cheese.

This soup is very tasty served with croutons.

Another version of delicious cauliflower puree soup with chicken broth.

Cauliflower soup with chicken and bell pepper

Ingredients:

• chicken fillet – 300 gr.
• cauliflower – 1 pc.
• bell red pepper – 4 pcs.
• onions – 1 pc.
• water – 1.5 l.
• garlic – 3 cloves
• black pepper, salt to taste
• thyme – 1 tsp.
• smoked paprika – 1 tsp.

Boil chicken fillet in salted water until cooked. Remove the fillet from the broth and chop.

Cut the red pepper in half, remove the seeds and bake in the oven until the first signs of charring. Place while hot in a plastic bag and cool. Remove the skin and cut into pieces.

Divide the cauliflower into florets, add diced onions and garlic and lightly fry in butter.

Boil the broth again and put all the ingredients in it, salt, pepper, add seasonings and cook for another 10 minutes. Remove the pan from the heat, chop the chicken fillet finely with a knife, and chop the vegetables with a blender. Although you can also use a blender to puree chicken fillet.

When serving, garnish the soup with a ring of red pepper and chopped green onions.

One of the most popular and easy to prepare is cheese soup. Thanks to the cheese, it contains a lot of calories, but it can be called “finger lickin’ good.”

Cheese cream soup with bacon

Ingredients:

• bacon – 100 gr.
• sausages – 50 gr.
• processed cheese – 250 gr.
• potatoes – 4 pcs.
• carrots – 2 pcs.
• onions – 1 pc.
• water – 1.5 l.
• black pepper, salt to taste
• greens to taste

Cut the bacon into small cubes and fry in a frying pan until all the fat is rendered. Cut the sausages into cubes and add to the pan with the bacon. Put a piece of butter there. Fry for a couple of minutes, add flour, stir until lumps disappear and simmer for another 3 minutes.

Place carrots, potatoes and onions in a saucepan with salted boiling water. Cook until done, and 5 minutes before the end add melted cheese.

Combine bacon and sausages with vegetables and grind everything in a saucepan using a blender and cook everything together for 10 minutes.

Pumpkin soup with shrimp

Delicious sunny and healthy soup.

Ingredients:

• carrots – 2 pcs.
• pumpkin – 1.5 kg
• water – 1.5 l.
• shrimp – 300 gr.

Grate the carrots on a coarse grater and lightly fry in sunflower oil.

Cut the pumpkin into cubes and add it to the carrots, lightly fry for about 10 minutes. Salt and pepper. Pour in some water and simmer the vegetables over low heat under the lid. Grind the prepared vegetables in a blender.

If the puree is thick, add a little water.

Add shrimp to the puree and cook for 5 – 7 minutes.

It turns out to be a very light, beautiful and sunny soup.

As you can see, recipes for puree soups are varied, there are a lot of them. Such soups are good because they allow you to improvise and change the ingredients according to your taste and imagination. But the topic is so broad that I think we will return to it more than once.

In the meantime, enjoy your meal and enjoy some hot, delicious soup!

Cream cheese soup

Cheese is everyone's favorite product. Real masters have come up with a recipe for a delicious soup. Cream cheese soup It is very easy to prepare and has a pleasant creamy taste. Goes great with mushrooms and croutons.

To prepare such a culinary masterpiece you need:

Several pieces of medium potatoes;
200 ml chicken broth;
100 ml cream;
0.5 tsp chopped parsley;
50 g Edam or Gouda cheese;
Baguette for making croutons;
1 sprig of parsley.

First you need to boil the potatoes until they are very soft, then drain the water and puree them using a blender. Punch the potatoes thoroughly so that not a single lump remains.

After this, transfer the puree into a saucepan, add cream and broth, add salt and bring to a boil. When the water boils, add the grated cheese. Stir the soup constantly until the cheese is completely dissolved.

Believe it or not, your soup is ready! Cream cheese soup goes very well with crackers. You can cut small crackers and bake them in the oven or dry the croutons in a dry frying pan. If you like garlic, then don’t be shy and rub your croutons with this spicy product!

Garnish the soup with a sprig of parsley and serve hot. This very tasty and cheesy dish will be appreciated by every connoisseur of French cuisine. If you want to surprise your friends and family, then this simple and quick recipe is just for you!

Cream of meat soup

For the recipe you will need:

• Chicken legs – 800 gr.
• Salt – 0.5 tsp.
• Allspice – 5 peas.
• Cream – 250 ml.
• Onion – 1 head.
• Potatoes – 100 gr.
• Bay leaf – 1 pc.
• Canned peas – 300 gr.
• Carrots – 1 pc.
• Vegetable oil – 25 ml.

Cream of meat soup - preparation method:

First we prepare the chicken legs. We peel them and wash them. Fill the chicken with water (about 1.5 liters) and bring to a boil. Remove the foam and cook the chicken for 15 minutes.
Next are the potatoes. We peel it and cut it into thin bars. We send the potatoes to the chicken and boil everything together for another 20 minutes. After this, strain the chicken broth and separate the meat from the bone.

Place the potatoes and chicken in a blender and grind thoroughly until a thick mass is obtained, add a glass of broth and continue grinding. When the consistency becomes smooth, transfer it to the remaining broth, add salt and pepper, add a bay leaf and boil for another 10 minutes.

We also chop the green peas using a blender, then pour in the cream and beat everything together again. The resulting mass is added to the broth.

Peel the onions and carrots, cut into thin slices, fry in vegetable oil until golden brown. Place the roast in a saucepan with soup, boil everything together for a few minutes and turn off the heat. Let the soup brew slightly and serve in portioned bowls.