Zucchini puree soups

A selection of recipes for making zucchini soups with step-by-step photos and instructions. We will tell you and show you how to make delicious creamy zucchini soup!

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Recipes for pureed zucchini soups

Ingredients

Potatoes – 2 pcs.

Onions – 1 pc.

Garlic – 1 clove

Broth (vegetable or chicken) – 1 liter

Cream (at least some fat content) – 250 ml.

Vegetable oil – 1 tbsp.

Salt, dark ground pepper - to taste

Paprika - for serving

Ingredients

Onions – 0.5 pcs.

Potatoes – 1 small

Garlic – 1 clove

Vegetable oil – 1 tbsp.

Greens - for serving

Bread for croutons – 2-3 slices

Ingredients

Onions – 1 pc.

Dill greens – 20 g

Vegetable oil – 2 tbsp.

Ingredients

Chicken fillet/legs – 200-300 g

Processed cheese – 200 g

Potatoes – 1-2 pcs.

Onions – 1 pc.

Vegetable oil – 1-2 tbsp.

Garlic – 1-2 cloves

Ground dark pepper - to taste

Ingredients

Zucchini (peeled) – 200 g

Potatoes – 200 g

Vegetable broth – 0.5 l

Onions – 120 g

Olive oil (for frying) – 2-3 tbsp.

Cream - to taste

Ingredients

Onions – 1 pc.

Petiole celery – 4 pcs.

Large tomato – 1 pc.

Champignons – 300 g

Fresh herbs - a few sprigs

Olive oil – 2 tbsp.

Pepper, h.m. - taste

Cream 15% – 100 ml

Ingredients

Potatoes – 3 pcs.

Onions – 1 pc.

Refined sunflower oil – for frying

Cream 35% – to taste

Ingredients

Cauliflower – 300-350 g

Ghee – 1 tbsp.

Salt – 1 pinch

Dark salt – 0.5 tsp.

Asafoetida - on the tip of a knife

Ground dark pepper, ground paprika, curry - to taste

Ingredients

Pumpkin (pulp) – 300 g

Onions – 1 pc.

Garlic – 1 clove

Vegetable oil – 2-3 tbsp.

Mixture of dried roots – 1 tbsp.

Ingredients

Potatoes – 200 g

Onions – 1 pc.

Champignons – 4-5 pcs.

Vegetable oil – 1 tbsp.

Greens - a few sprigs

Salt and pepper, h.m. - taste

Ingredients

Potatoes – 300 g

Vegetable broth (water) – 700 ml

Fresh ginger – 1 cm

Vegetable oil – 1 tbsp.

Asafoetida – 0.5 tsp.

Ingredients

Champignons – 300 g

Garlic – 2 cloves

Sunflower oil – 50 ml

Salt, pepper - to taste

Ingredients

Chicken fillet – 1 pc.

Zucchini – 600-700 g

Garlic – 1-2 cloves

Provençal herbs – 1 tsp.

Salt, pepper - to taste

Sunflower oil – 3 tbsp.

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Creamy zucchini soup

A very lively and light soup. None of my family guessed that the soup was made from zucchini. Everyone decided that it had mushrooms. Indeed, the soup has a slight “mushroom” taste. Very affectionate.

Ingredients for “Cream Zucchini Soup”:

Broth (chicken, I had vegetable) - 1 l
Potatoes (large, peeled, chopped) - 2 pcs.
Zucchini (large, chopped) - 4 pcs.
Garlic (pressed) - 1 tooth.
Onion (coarsely chopped) - 1 pc.
Vegetable oil - 1 tbsp. l.
Cream - 3/4 cup.
Spices (salt, pepper)
Water - 1 glass.

Nutritional and energy value:

Ready meals
kcal 3682.3 kcal	proteins 113.1 g	fat 291.5 g	carbohydrates 123.8 g
100 g dish
kcal 99.5 kcal	proteins 3.1 g	fat 7.9 g	carbohydrates 3.3 g

Recipe for “Cream Zucchini Soup”:

Heat 1 tbsp.
l. oil in a large saucepan over medium heat. Add coarsely chopped onion, crushed garlic, 4 large chopped zucchini and 2 peeled chopped potatoes.
Cook for 5 minutes, being careful not to burn the vegetables.

Add 1 liter of chicken broth (I made it with vegetable broth) and 1 glass of water.
Bring the soup to a boil, reduce heat and simmer for 20 minutes until the potatoes are tender. Remove from heat, leave for 5 minutes.

Using a blender or food processor, puree the soup.

Return to heat, add 3/4 cup cream, salt and pepper. Heat the soup thoroughly.

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September 20, 2018 Keja #

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August 25, 2017 Olenka Poltavska #

October 17, 2017 Olenka Poltavska #

July 31, 2017 Nicky17 #

July 10, 2016 Blistulya #

August 23, 2015 Dyma99 #

August 23, 2015 dolphy # (recipe creator)

August 23, 2015 Dyma99 #

December 15, 2014 MILEDI GOLD #

December 15, 2014 dolphy # (recipe creator)

September 3, 2014 Marysa334 #

September 3, 2014 dolphy # (recipe creator)

July 9, 2014 Aivara #

July 9, 2014 dolphy # (recipe creator)

July 6, 2014 dolphy # (recipe creator)

June 29, 2014 kupaka #

June 29, 2014 dolphy # (recipe creator)

January 8, 2013 VesnaKrasna1 #

January 8, 2013 dolphy # (recipe creator)

October 19, 2012 Irunya # (moder)

October 19, 2012 dolphy # (recipe creator)

October 1, 2012 Bezrukova #

October 19, 2012 dolphy # (recipe creator)

September 20, 2012 lakshmi-777 #

September 20, 2012 dolphy # (recipe creator)

September 14, 2012 Maria Po #

September 14, 2012 dolphy # (recipe creator)

September 12, 2012 SVETICHEK #

September 14, 2012 dolphy # (recipe creator)

Home cooking

Recipes by Inna Zhugastrova

Creamy zucchini soup with cream and cheese, tender and unique

The cream soup should be thick and homogeneous, with a silky smooth structure. Creamy zucchini soup with cream and soft cheese turns out perfect, it’s tenderness itself. If you love zucchini, be sure to prepare this unique soup for your own family. All recipes for members of the Zucchini Lovers Club are available at the link given to us. A selection of your favorite pureed soup recipes - follow the link given to us.

Ingredients: (per 1 liter of water), 3-4 servings

Young zucchini - 2-3 pieces (650-750 g)
Carrots - 1 piece
Onion - 1 piece
Cream 10% - 3-4 tablespoons
Cream or cottage cheese - 2 tablespoons
Nutmeg - 1/2 teaspoon
Dorblu cheese - optional
Crackers - for decoration

How to prepare the most delicate cream soup (puree soup) from zucchini with cream, soft cheese and the addition of nutmeg according to the usual and quick recipe

Cream soup (puree soup) made from zucchini is vegetarian; it can be included in the menu for vegetarians who have not given up dairy products. To make cream soup you need an immersion blender. You can change it by rubbing the soup through a sieve, but then you will have to tinker. Peel the vegetables.

Peel the zucchini, carrots and onions

Chop the carrots finely, zucchini and onions larger.

Cut vegetables, carrots as finely as possible, zucchini and onions larger

Pour in cool water; the water should almost cover the vegetables.

Pour in cool water and cook until soft

Bring to a boil and cook until the vegetables are completely soft - 20-30 minutes. While the vegetables are cooking, cut the bread, rub a drop of vegetable oil in a frying pan and fry the croutons; we will sprinkle them on the cream soup when serving.

Crackers (croutons) from snow-white bread for serving cream soup

The vegetables are cooked. Drain and reserve vegetable broth.

Vegetables are ready, drain the vegetable broth

Using an immersion blender, puree the vegetables until smooth. Adjust the thickness of the pureed zucchini soup by gradually adding vegetable broth. I like the soup thick, like cream, and don't add any broth. We came up with a delicious and tender vegan zucchini soup-puree.

Puree vegetables with an immersion blender

At the moment, we will transform the puree soup into a cream soup, and create it not just delicious, but a culinary masterpiece. Add cream to vegetable puree and stir.

Add cream, beat

Add cream or curd cheese (I use Almette).

Add soft cheese, beat

And beat with a blender again. Zucchini cream soup turns out to be as tender as a cluster and velvety not only in appearance, but also in taste. Return to heat and boil for 1 minute.

Tender squash cream soup is ready

Serve creamy zucchini soup warm. The soup has a very narrow, slightly sweet taste. You can highlight this sophistication by adding a pinch of nutmeg to each plate when serving.

Creamy zucchini soup with cream and cream cheese

I don’t recommend salting creamy zucchini soup; the taste will become flatter; it’s better to highlight it by serving the soup with spicy, fragrant cheese. The perfect option for me is to sprinkle with Dorblu cheese. Garnish the creamy soup of zucchini, carrots and onions with toasted croutons.

Zucchini cream soup with croutons and Dorblu cheese

Creamy zucchini soup with cream and curd cheese is a delicious, unique lunch dish.

Vegetable cream soup of zucchini, carrots and onions with cream and cream cheese

Puree and cream soups are often served in bread or sandwich buns. If you want to use this impressive presentation for creamy zucchini soup, see how to make buns in the recipe for creamed pea soup with roots. Bon appetit!

I will be very pleased if you share my recipes with your friends!

We love pureed soups.
Most importantly, we prepare Polish soup with 🍄🍄🍄 and constantly fry croutons. We haven’t tried zucchini, yours looks so delicious 😋
I’ll definitely make it while we have zucchini 🙏

I rarely praise my recipes, but this soup is divine, if you like zucchini and cream soups, make it, you won’t regret it!

I cook it the same way, only with pumpkin.
I'll try it with zucchini)

Oksana, pumpkin is also very tasty, so I’m waiting for the season... In the meantime, my winners are vegan pea soup and this creamy zucchini of Fortuna!

Our beloved pumpkin soup, made only from zucchini, thanks for the recipe, I stole it!

To your health, I’ll cook the next pumpkin

Home cooking

Recipes by Inna Zhugastrova

Creamy zucchini soup with cream and cheese, tender and unique

Ingredients: (per 1 liter of water), 3-4 servings

Young zucchini - 2-3 pieces (650-750 g)
Carrots - 1 piece
Onion - 1 piece
Cream 10% - 3-4 tablespoons
Cream or cottage cheese - 2 tablespoons
Nutmeg - 1/2 teaspoon
Dorblu cheese - optional
Crackers - for decoration

How to prepare the most delicate cream soup (puree soup) from zucchini with cream, soft cheese and the addition of nutmeg according to the usual and quick recipe

Peel the zucchini, carrots and onions

Chop the carrots finely, zucchini and onions larger.

Cut vegetables, carrots as finely as possible, zucchini and onions larger

Pour in cool water; the water should almost cover the vegetables.

Pour in cool water and cook until soft

Crackers (croutons) from snow-white bread for serving cream soup

The vegetables are cooked. Drain and reserve vegetable broth.

Vegetables are ready, drain the vegetable broth

Puree vegetables with an immersion blender

At the moment, we will transform the puree soup into a cream soup, and create it not just delicious, but a culinary masterpiece. Add cream to vegetable puree and stir.

Add cream, beat

Add cream or curd cheese (I use Almette).

Add soft cheese, beat

And beat with a blender again. Zucchini cream soup turns out to be as tender as a cluster and velvety not only in appearance, but also in taste. Return to heat and boil for 1 minute.

Tender squash cream soup is ready

Serve creamy zucchini soup warm. The soup has a very narrow, slightly sweet taste. You can highlight this sophistication by adding a pinch of nutmeg to each plate when serving.

Creamy zucchini soup with cream and cream cheese

Zucchini cream soup with croutons and Dorblu cheese

Creamy zucchini soup with cream and curd cheese is a delicious, unique lunch dish.

Vegetable cream soup of zucchini, carrots and onions with cream and cream cheese

I will be very pleased if you share my recipes with your friends!

We love pureed soups.
Mainly, we prepare Polish soup with and constantly fry croutons. We haven’t tried zucchini, yours looks so appetizing.
I’ll definitely make it while we have zucchini.

I rarely praise my recipes, but this soup is divine, if you like zucchini and cream soups, make it, you won’t regret it!

I cook it the same way, only with pumpkin.
I'll try it with zucchini)

Oksana, pumpkin is also very tasty, so I’m waiting for the season... In the meantime, my winners are vegan pea soup and this creamy zucchini of Fortuna!

Our beloved pumpkin soup, made only from zucchini, thanks for the recipe, I stole it!

To your health, I’ll cook the next pumpkin

Zucchini puree soups