Vegetable puree soup with zucchini. Unusual and delicious zucchini soup

Zucchini soup prepared according to this recipe, is considered dietary even by strict guardians of slim figures. Because the products are selected accordingly. Plus there are no controversial health benefits technological processes. For example, vegetables do not need to be pre-fried.

It would be nice to also include leeks in the list of products. But even with its usual analogue, onions, the first dish tastes great. You can generally do as you wish with the amount of ingredients. If the carrots are large, half is enough. If you want to feel the cheese accent more clearly, increase the amount of cheese. You can also include potatoes or Bell pepper, cilantro or dill instead of parsley.

How to make zucchini soup

1. Vegetables are prepared as follows:

Peel the zucchini and carrots;

The husks are removed from onions and garlic;

Vegetables are washed and cut in large pieces.

2 . Clean and cut products are poured with water and set to cook (over medium heat). Readiness is checked by the softness of the vegetables; they can be easily pierced with a fork. On average, zucchini and carrots are cooked for 15-20 minutes.

3 . 5 minutes before readiness, you can add spices and beat the whole mass with a blender (in a blender).

4 . Then return the pan to the heat because it's time to add the cheese. To make the process of dissolving it in a liquid dish go faster, you can break the cheese into small pieces before putting them into the pan. Stir the squash soup for a few minutes, checking to see if all the cheese has melted. Remove from heat, pour into cups and serve, garnished with fresh parsley.

Delicious zucchini soup is ready

Bon appetit!

Often you want to cook something new for your household, but there’s no time to prepare it. complex dishes is sorely lacking. However, you can please your loved ones with delicious and varied lunches/dinners without much effort. For example, zucchini soups. Not only do they have excellent taste qualities and are beneficial for the body, but also very quickly prepared.

Benefits and cooking secrets

Let's start with the fact that you shouldn't cook a lot of zucchini soup. The beneficial substances it contains are destroyed quite quickly. Therefore, it is advisable to eat such a delicious vitamin soup right away. It's better to take a little time and cook it the next day. fresh dish. Moreover, the essence of cooking comes down to just chopping the products, boiling them and, if desired, pureeing them.

For zucchini soup, not only the usual paunchy ones are suitable. No less delicious first The dish is made from zucchini or squash. They taste about the same. The main thing is to take young vegetables.

The main beauty of zucchini is that it goes well with almost any food. Moreover, zucchini takes on the taste of other ingredients and therefore many variants of soups have been invented: with mushrooms, meat, chicken, cheese. Zucchini also makes friends with other vegetables, so their presence in soups is recommended.

Recipes for soups with zucchini

In general, there are quite a lot of recipes for zucchini soups. But I would like to warn you right away - all this basic recipes. Based on any of them, you can prepare your own cooking masterpiece, based on the preferences of their family members.

Zucchini soup with chicken

By and large, this soup is a variation of the usual chicken noodles. For some reason it belongs to French cuisine, although there are no special intricacies in its preparation. For French Zucchini Noodle Soup you will need:

• zucchini - 2 small vegetables (zucchini would be the best option);
• chicken breast – 1 pc.;
• tomatoes – 4 pcs.;
• bell pepper – 2 pods;
• onion – 1 head;
• vermicelli – 100 g;
• garlic – 3-4 cloves;
• salt and marjoram - to taste.

Cook chicken bouillon, remove the meat, cut into small pieces and place back into the saucepan. Cut the onion and pepper into thin strips and sauté for 5 minutes under closed lid. Then add crushed garlic, marjoram and zucchini to the vegetables, after cutting it in small pieces. Cover the pan again with a lid and cook for another 7-10 minutes, stirring regularly. Scald the tomatoes, remove the skin and puree them in any convenient way.

Put the fried vegetables plus tomato puree into the boiling broth and cook for about 10 minutes. After that, you can throw the vermicelli into the saucepan and cook the soup until it is ready. The soup is best served with sour cream.

Zucchini soup with chicken, dietary option

This version of the same noodle soup is lower in calories than the previous one. The same products will be needed for it. And he prepares almost the same way. The only difference is that the frying is not placed in the broth, but in boiling water. Finely chopped raw chicken breast is also placed there along with the vegetables. All other processes and cooking times remain unchanged.

Zucchini Minestrone Soup

Having dealt with French cuisine, let's turn to Italian. Minestrone is just a traditional Italian soup. It is also made with vermicelli. Indeed, what would Italian cuisine be without pasta? The following products will be needed for Minestrone:

• zucchini - 1 small vegetable;
• onions and carrots - 2 pcs. for soup and 1 pc. for broth;
• noodles – 75-100 g;
• garlic - 2-3 cloves for soup plus 5-6 pcs. for broth;
• celery (root) – 150 g;
• vegetable oil - for sautéing;
• salt, bay leaf, pepper and herbs - to taste.

First you need to prepare a good vegetable broth. To do this, pour water into a saucepan and put the prepared vegetables there. You can put the onion whole and unpeeled, lightly scrape the carrots and cut into 2-3 parts, simply cut the celery into several pieces, peel the garlic cloves and press lightly. Place the pan on strong fire and bring the liquid to a boil, then reduce the heat, add salt and pepper to the broth and leave to simmer for about an hour. Remove the vegetables from the finished broth as they are no longer needed, and the broth itself can be strained if desired.

Now it's time to start the soup. Cut the onion into half rings, carrots into thin strips, zucchini and potatoes small cubes, finely chop the garlic. Fry the onion and garlic in oil, then add the onion and potatoes to them, cover the pan with a lid and simmer the vegetables for 10 minutes.

Place the prepared vegetables in boiling vegetable broth and cook for 15-20 minutes, then add zucchini to the soup and leave on the fire for another 10 minutes. Pour spices and separately cooked noodles into the pan. The finished vitamin soup should be allowed to stand for half an hour and can be poured into plates, seasoning each portion with grated cheese.

Zucchini soup with mushroom broth

A more satisfying variation on the theme of Minestrone can be obtained by preparing it with mushroom broth. This soup usually pasta they don't put it. However... why not experiment? So, you need to prepare the following ingredients:

• zucchini - 2 small vegetables;
• carrots – 2 pcs.;
• onion – 1 head;
• potatoes - 3-4 large root vegetables;
• mushrooms – 0.5 kg (preferably wild mushrooms, but champignons will also work);
• tomatoes – 2 pcs.;
• celery and parsley (root) - 1 pc. (about 100 g each);
• vegetable oil - for sautéing;
• salt, pepper, green onions and herbs - to taste.

Chop the mushrooms quite finely, put them in cold water and cook for half an hour after boiling. Cut carrots and roots into strips and fry with chopped half rings onions. When the root vegetables are soft, add green onions to the pan and fry for another 5 minutes.

Peel the potatoes and zucchini, cut into slices and send to mushroom broth. Immediately add the roasted root vegetables to the pan. You need to cook the soup for 20-25 minutes. Just before the soup is ready, add salt and pepper to your liking. Ready soup pour into plates and season with sour cream and herbs.

Zucchini puree soup with meatballs

Meat lovers will definitely love the zucchini soup with meat balls. Children also love this soup, because there are no pieces of vegetables floating in it, which are so unloved by many little people. For this soup you need to prepare:

• zucchini - 2 small vegetables;
• chicken meat – 300-400 g;
• onions with carrots - 1 pc.;
• minced meat – 300 g;
• salt, pepper, herbs and crackers (homemade croutons) - to taste.

Boil chicken broth, remove the bones from the meat (if any), cut it and put it back. Add medium-sized zucchini, cut into pieces, into the boiling broth and cook for 10 minutes. Then add the meatballs prepared in advance into the broth.

Chop the carrots and onions and sauté for 5-10 minutes, then add them to the semi-finished soup. Immediately add salt and pepper to the dish, then cook for another 10-15 minutes.

Let the finished soup sit for about 15 minutes, then remove the meatballs from it and puree the remaining contents of the saucepan using a blender. Pour the first dish into plates, add meatballs, croutons and herbs to each.

Zucchini soup with cheese

Very spicy option Zucchini soup can be prepared by adding cheese to the standard ingredients. The recipe calls for cheese durum varieties, but if desired, you can use melted one. Whichever is more convenient for you. In general, for such a soup you need to get it from the bins:

• zucchini - 1 small vegetable;
• hard cheese – 100 g;
• onion – 1 head;
• potatoes - 3-4 medium root vegetables;
• ginger (grated root) – 1 teaspoon;
• butter - for sautéing;
• salt, pepper, coriander, herbs - to taste.

This soup is prepared very quickly. Peel potatoes and zucchini in large pieces and boil in a small amount of water, which must first be salted. Drain part of the broth and puree the rest of the saucepan. If the puree turns out to be too thick, add a little broth. Fry finely chopped onion and grated ginger for a minute and add to the pan with the puree soup. Put some grated cheese there. Pour the finished soup into portions. Serve with herbs and sour cream.

If instead hard cheese If fused is used, then you should do it differently. Pour a small amount of water into a saucepan and put it on fire. Send it there, cut into pieces processed cheese. When the cheese is completely dissolved, add vegetables, and then do everything according to the above recipe. Only now you don’t need to add cheese.

Zucchini cream soup

In principle, cream soup differs little from puree soup. Firstly, it contains quite a lot of “creamy” ingredients, which gives the dish a creamy taste. Secondly, the cream soup is not so much pureed as whipped, which is what is achieved desired consistency. And this soup requires the following set of products:

• zucchini - 1 small vegetable;
• carrots – 1 medium root vegetable;
• onion – 2 heads;
• potatoes - 4-5 medium root vegetables;
• cream – 150-200 ml;
• vegetable oil - for sautéing;
• salt, curry - to taste.

Fry onion and carrots, cut into medium-sized pieces, in oil. Add zucchini cut into slices. Pour some water into the pan, cover with a lid and simmer for 15-20 minutes. Boil potatoes in water lightly seasoned with salt. Drain off part of the broth, as for puree.

Add the remaining vegetables to the potatoes and grind everything using a blender. Pour cream into the vegetable mixture. If necessary, you can add a little potato broth. Whisk the mixture and put it on the fire until it warms up, but does not boil. In this case, the soup must be constantly stirred. Season the finished soup, poured into bowls, with herbs.

Video - recipe for “Zucchini Soup”

Zucchini is one of the few vegetables that is so versatile in use that you can not only fry and bake it, but also make a delicious puree soup from it. Zucchini makes very delicious desserts, for example, preserves and jams.

By itself, this vegetable has virtually no taste, but combining it with other products, you can achieve a real masterpiece in cooking. Dishes prepared with zucchini are easily absorbed by the body.

To prepare delicious and healthy dish from zucchini, you need to know how to choose the right vegetable and get from it maximum benefit for the body. If tomatoes, pumpkins or peppers should be used only in their mature, ripe form, then with zucchini the situation is quite the opposite.

For a delicate and rich dish, it is advisable to use young fruits, or even milk, unripe ones. How less vegetable, the more benefits for the body can be obtained. Size useful product should be no more than 15 cm and weigh 150-200 g.

The zucchini peel should be thin, smooth and without any damage. An injured zucchini can quickly spoil.

The most delicious and healthy vegetables- picked and grown at the very beginning of summer. They contain the most vitamins such as magnesium, potassium, fiber and other beneficial substances necessary for the body.

A picked vegetable can be stored for no more than seven days, and even then only in the refrigerator. You need to wash the zucchini immediately before using it.

Creamy zucchini soup with cream is liked by many gourmets of such dishes. You can prepare this soup for a very a short time and from quite available products:

There is nothing easier than making zucchini soup using this recipe. Main product You need to peel, cut as desired and lightly fry in a frying pan with butter. Add chopped onion and potatoes. Fry for 5-7 minutes. Pour in a little broth or water and simmer all the vegetables until tender. When vegetable mass When ready, puree in a blender, add salt and spices. Dip into soup processed cheese and bring the mixture to a boil again. Remove from heat and can be served, garnished with herbs. Serve cream separately.

Since zucchini itself does not have its own taste, you can diversify dishes based on this product with any other ingredients, for example, mushrooms.

Zucchini soup- puree, the recipe of which contains the addition various mushrooms, it turns out incredibly rich in taste and aroma. You can add any mushrooms to the soup, both fresh and frozen. A delicious soup is made with porcini mushrooms, but you can also use simple champignons. Ingredients for preparing such a dish are available to everyone:

Having prepared all the necessary ingredients, you can start preparing the dish:

Serve in beautiful plates, garnished with herbs and cream. If desired, you can add crackers.

Diversify vegetable dishes You can also use products such as smoked chicken. Everyone will love the unusual combination of creamy zucchini soup, the recipe of which contains smoked chicken.

By combining incompatible things, you can achieve tremendous success and taste. This directly applies to this unusual, at first glance, recipe. At all simple products You will need to prepare this tender soup:

• Young zucchini.
• Cottage cheese.
• Bulb.
• Milk.
• Olive oil.
• Spices.
• Greenery.
• Smoked chicken breast.
• Crackers.

Fry the chopped onion in a frying pan with high sides until half cooked in olive oil. In another frying pan, fry the zucchini pieces. Place fried onions, herbs in a separate pan, add cottage cheese and fried zucchini. Pour in the milk and bring the mixture to a boil. Grind with a blender or food processor, add spices to taste. Chicken breast cut into pieces, add directly to each plate along with crackers.

Recipes for preparing such soups do not differ much from each other in the cooking method. The difference can only be noticed in the composition of the ingredients, which complement and highlight the taste of the future dish.

Fresh, young zucchini is ideal product for dietary Lenten dishes. Low-calorie zucchini dishes are good to use during various fasts and diets. To make the soup more satisfying, add potatoes or potato starch. However, such a dish must be prepared vegetable broth.

Children's version

Delicious creamy zucchini soup can be prepared using ingredients such as cauliflower or broccoli. The soup turns out satisfying, rich in vitamins and very useful for any organism, including very young children:

• Zucchini.
• Cauliflower can be replaced with broccoli.
• Bulb onions.
• Carrot.
• Vegetable oil.
• Salt, spices.

To prepare the dish, you need to prepare all the vegetables: peel and chop the onion, grate coarse grater carrots, peel and cut into zucchini cubes. Separate cabbage or broccoli into florets. When all the vegetables are prepared, you can start cooking.

In a thick bottom pan with vegetable oil, fry the onion until half cooked, add the carrots. Simmer everything together for 5-7 minutes. Add cabbage or broccoli and zucchini to this mixture. Fry lightly and add just a little water or vegetable broth, just enough to cover all the vegetables. Simmer over low heat for 20 minutes. When all the vegetables are ready, use a blender vegetable mixture, add salt and spices to taste. You can serve this dish with grated cheese, boiled egg, garnish with chopped herbs.

Raw food holiday

Zucchini is a vegetable that does not need to be cooked. It is completely edible in raw form. When using the product in this way, all beneficial properties are retained.

The soup called “Raw Food Feast” is prepared only from fresh vegetables and under no circumstances is it cooked. The cream soup turns out to be tender, nutritious, very rich in vitamins and healthy. You can prepare it in a few minutes.

Cut very young zucchini, along with its tender skin (it contains a lot of vitamins), into pieces. Peel the avocado and remove the pit, wash the celery stalk and cut it, divide the small onion into four parts.

Load all the chopped products into a blender, add one glass warm water and beat until pureed. Add a few kernels to the finished soup walnuts, add salt and beat again. The cream soup will turn a little white.

Pour into plates. Ready dish can be filled with any vegetable oil, decorate with walnut kernels, roasted seeds pumpkins.

General cooking rules

To prepare a delicious soup, you need to follow a few basic rules: which will make your dish richer in taste and healthier:

1. Cream soup is prepared with milk, cream or any broth (meat, fish, vegetable).
2. Vegetables for the dish are used only those that can be chopped with a blender or masher.
3. All products are pre-fried in oil, and only then stewed in liquid until cooked.
4. The taste of the soup can be complemented using various additional products immediately before use. You can add puree to soup boiled shrimp, grated cheese, croutons, smoked meats, as well as salmon or salmon fillets.

Knowing these simple rules, you can prepare a real masterpiece and not only please your household with delicious and healthy food, but also to surprise guests.

Attention, TODAY only!

For safety more useful substances and vitamins, it is better not to prepare zucchini soups for future use. They cook very quickly, so it will be easy to please your loved ones every day with fresh soup prepared according to a new recipe. Fortunately, there are many options for preparing it.

Zucchini soup - general principles and methods of preparation

Zucchini soups are loved not only by gourmets, but also by picky eaters. It's easy and dietary dish It will be very useful in the hot summer months, when heavy and fatty foods are difficult for the body to absorb. This is where tasty and healthy soups from zucchini. Culinary specialty of this vegetable - it takes on the taste from other components, allowing it to be combined with almost all products. It is prepared with meat, mushrooms, cheese, cream, sour milk, not to mention other vegetables and herbs. The soup has a particularly delicate consistency and velvety taste after grinding in a blender. In addition, in a homogeneous mass it is very easy to mask individual components.

Zucchini soup - food preparation

Young zucchini is more suitable for soups - this gives a very delicate consistency. And it’s better to leave the overgrown giants for pancakes or caviar. General principle Preparation of zucchini soup consists of cutting and boiling the components, further grinding in a blender and serving with the addition of sour cream and herbs. If you don't have a blender at hand, you can rub the vegetables through a sieve.

Zucchini soup - best recipes

Recipe 1: Creamy meatball soup

Delicate consistency of puree soup with the addition of meatballs It will appeal to both adults who cannot do without meat and children. For whom it is so important that they do not swim in the plate boiled carrots with onion. This recipe takes their wishes into account; the child will not even realize that these vegetables are present in the soup, and even together with zucchini.

Ingredients: 2 zucchini, 1 carrot and onion, 300 g minced meat, butter for frying, salt, crackers, herbs, chicken broth - 1.3 l.

Cooking method

Place zucchini cut into small cubes into the boiling broth. After 10 minutes, add the meatballs.

Grate the carrots, chop the onion into small pieces and lightly saute them on butter. Transfer to soup, add salt and simmer for 10 minutes.

Grind the slightly cooled soup (except for the meatballs) in a blender until pureed and pour into plates, add the meatballs, herbs and add croutons.

Recipe 2: Zucchini soup with mushrooms

This tasty and satisfying soup contains a storehouse of vitamins and minerals– there’s celery root with parsley, carrots with tomatoes and porcini mushrooms. It does not need to be crushed in a blender. The soup is served in a bowl, seasoned with fresh herbs from the garden and homemade sour cream. This is ideal, but not everything is so strict. If there are no porcini mushrooms, they can be replaced with champignons or others available, and greens with sour cream can be bought at a nearby store around the corner.

Ingredients: 2 zucchini, 3-4 large potato tubers, 1-2 carrots, half a kilo fresh mushrooms, celery root (small size) and parsley, onion, 2 tomatoes, green onions and other greens, vegetable oil, salt and pepper.

Cooking method

Boil water, add finely chopped mushrooms and cook for half an hour.

Cut carrots, celery and parsley roots into strips, onions into half rings and fry the vegetables in oil. At the end of frying, add green onions.

Chop the pulp of peeled zucchini and potatoes into slices and add to the broth with mushrooms, add fried vegetables, cook for another 15 minutes. A couple of minutes before the soup is ready, add salt and pepper. Place sour cream and chopped herbs on a plate.

Recipe 3: Creamy pear soup

Unusual combination gives a lot of products interesting taste. Be sure to try making this soup, you will really like it. Philadelphia cheese can be replaced with any soft cream cheese, for example Buko, Almette cheese; in extreme cases, you can use thick natural sour cream.

Ingredients: 2 zucchini, 1-1.5 liters of chicken broth, 1 pc. carrots and pears (unsweetened varieties), 0.3 kg of broccoli, 150 g of Philadelphia cheese, pepper, salt.

Cooking method

Cut the zucchini and carrots into small cubes and steam together with the broccoli. If you don’t have a double boiler, you can do this: pour water into the bottom of the pan, put vegetables on top in a colander (hook onto the top rim of the pan), cover with a lid and cook. Cool slightly boiled vegetables and grind in a blender. Dilute the vegetable puree with boiling chicken broth, adding enough of it so that the mass resembles the thickness of soup. Add peeled and chopped pear, salt, pepper, cheese, beat again and serve in plates with high sides (bowls).

Recipe 4: Minestrone Zucchini Soup

A tasty and nutritious soup made with vegetable broth, the recipe is borrowed from Italian cuisine, although somewhat in a lighter version - the number of ingredients has been reduced.

Ingredients: 1 medium zucchini, 2 pcs. onions and carrots, small noodles - 75 g, 4-5 potatoes (400g), 2 cloves of garlic, 1.3 l vegetable broth, spices: Bay leaf, pepper, salt, herbs, oil for frying.

Cooking method

Cut the potatoes and zucchini into cubes, the onion into half rings, and the carrots into small strips.

Fry the onion with finely chopped garlic in a small saucepan, add potatoes and carrots there, and simmer a little. Pour the broth over the vegetables, add spices and cook. After 15 minutes, add the zucchini and cook for another 10 minutes, turn off the heat. Add greens and separately boiled noodles to the pan (no need to boil), let it brew for a while and serve. If desired, the soup can be sprinkled with grated cheese before serving.

Recipe 5: Zucchini soup with egg

This tasty soup It will perfectly satisfy your hunger, and its piquant sourness will pleasantly refresh you on a hot summer day.

Ingredients: 2 zucchini, 1 liter of water, glass regular milk, half a glass of sour milk, 1 egg, green onions, parsley, rice - 50 g, salt, flour, water - 3-4 cups, vegetable oil.

Cooking method:

Saute lightly floured and chopped green onions, add finely chopped young zucchini with skin. Fry together, then add water and milk and cook for 20 minutes, adding washed rice at the end and bring until done. Hot soup add salt, season with sour milk or sour cream, add herbs, finely chopped hard-boiled egg. Sprinkle with spices if desired.

Zucchini soup will acquire a certain piquancy if you add a handful of croutons to it or if it is fried until light brown in butter. White bread, cut into small cubes. It is recommended to serve the puree soup in special bowls or plates with deep sides so that it does not cool down so quickly.

We prepare incredibly tasty, aromatic and healthy soup zucchini puree in chicken broth. This great option for summer, when the fresh vegetable season is in full swing. I really like this recipe. From simple and affordable products, it tastes amazing, light cream soup with the most delicate creamy consistency and silky texture.

Puree soup made from zucchini and potatoes perfectly satisfies hunger on a hot day, suitable for baby food, saving slim figure and saturating the body with vitamins. If you replace the chicken broth with vegetable broth, the recipe is suitable for vegetarians and fasting people.

Ingredients:

• 1 chicken back for broth
• 2 liters of water
• 3 medium sized zucchini
• 4 potato tubers
• 1 onion
• 1 small carrot
• 2-3 cloves of garlic
• salt and black ground pepper taste
• 0.25 tsp ground paprika
• 0.25 tsp provencal herbs
• 2-3 tbsp. l. olive oil

How to make pureed zucchini soup:

First, let's prepare the broth. Wash the chicken back, put it in a saucepan and fill it with two liters cold water. Place the pan on the fire and bring to a boil. Remove the rising foam with a slotted spoon, reduce the heat to low and continue cooking the chicken broth for 40 minutes. Remove the boiled chicken back from the finished broth and separate the meat from the bones.

While the broth is cooking, let's start with the vegetables. Peel the onion and garlic cloves and cut into cubes. Place the vegetables in a deep frying pan or saucepan with hot olive oil. Stirring occasionally, fry the onion and garlic until golden brown.

Then add carrots, cut into quarter rings, to the vegetables. Stir and continue frying the ingredients together.

Wash young zucchini with unripe seeds and trim the tails. Cut half the zucchini into rings 1 cm thick (we will need the vegetables for decoration). Peel the remaining vegetables and cut into cubes. Add chopped zucchini to the pan with onions, garlic and carrots.

When the vegetables are slightly fried and soft, add peeled and diced potatoes to them. Continue frying the ingredients together for another 5 minutes.

Transfer the fried vegetables to a saucepan with prepared chicken broth.

After bringing the soup to a boil, cook it over low heat for about 15-20 minutes until all the vegetables are cooked. Then we will bring the dish to taste by adding salt and spices. For flavor, add chopped fresh parsley.

Using an immersion blender, puree the soup into a smooth, thick puree. Return the puree soup to the stove and boil it for another 1-2 minutes after boiling, then remove from the heat.