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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Zucchini puree soup: recipes

Nobody argues that zucchini is a necessary vegetable, but how to make pureed zucchini soup so that the most picky eaters will appreciate it?

Zucchini puree soup: a recipe for making a dietary type
Puree soup of zucchini and potatoes in beef or chicken broth
Zucchini puree soup “combo”
Squash puree soup with diced potatoes

There are very simple recipes according to which preparing such a soup is not difficult, and these recipes are both dietary, without meat (suitable for those who are fasting), and for those who like to cook, with meat broth.

What types of zucchini should I use for soup? Most often, zucchini is used for soup; it has tender pulp and a narrow skin. If the zucchini is completely young, you don’t even need to peel the skin, and the seeds, if any, are small, tender and boil along with the pulp. Snow-white zucchini is in second place in the popularity of its use for cooking puree soup. Its skin is the thickest, it must be trimmed before preparing the soup; if the snow-white zucchini is large, we select the seeds.

Zucchini puree soup: a recipe for making a dietary type

zucchini weighing about 2 kg;
a liter of vegetable broth (cook any vegetables dear to the heart and stomach, cut into similar pieces, until soft, drain the broth, strain), but you can also take water;
1 processed cheese;
half a glass of breadcrumbs (or a glass with croutons on top);
two garlic cloves;
greenery.

At the end, add the sifted breadcrumbs (if you decide to cook with them), boil for another minute - remove from the heat and process in a blender into puree, add salt during the pureeing process to taste.

Puree soup of zucchini and potatoes in beef or chicken broth

This zucchini soup is the “heaviest” option, but it will still be considered dietary if you use young lean beef or chicken for the broth. The broth is prepared “according to the classics”: fill the meat with water, as soon as it boils, remove the foam and reduce the heat, cook for about an hour, remove the meat, strain the broth. Let's take:

zucchini weighing about 2 kg;
liter of broth;
meat on which the broth is cooked, in pieces;
3 potatoes;
medium sized carrot;
onion;
greenery.

Pieces of zucchini (peeled and without seeds), grated carrots, diced potatoes, and onions are placed in the meat broth. Cook everything until the zucchini and potatoes are soft (the onions and carrots will be cooked earlier). The vegetable pulp is taken out into another bowl, pour a little broth and puree with a blender.

The puree is placed in portions into the broth, stirred and the puree is added again until it reaches a suitable thickness. If the soup is already quite thick, and there are vegetables left, then you can make mashed zucchini as a side dish instead of regular potatoes. At the very end, when the soup is ready and salted, add pieces of meat and herbs.

Zucchini puree soup “combo”

The soup made from zucchini and potatoes has this name because there will be two types of zucchini in it - pureed and fried. Let's take this soup:

two medium zucchini;
three potatoes and one carrot;
onion;
ready-made meat broth 2 liters;
greenery.

Clean the zucchini and remove the seeds (if necessary). Set aside a piece of zucchini about one-fifth of the total weight. We cut the rest into cubes, together with grated carrots, half an onion (we will put half of the onion aside with the set aside zucchini) and cubed potatoes, put them in the broth and cook until soft.

Squash puree soup with diced potatoes

You can cook a puree soup from zucchini and potatoes, the most common one, glazu, for this we cut the potatoes (a couple of pieces) into cubes and cook separately. The process for making puree is the same: take about 2 kg of zucchini per liter of water or any broth, boil pieces of zucchini in the broth until softened and again process them into puree using a blender. Separately sauté finely chopped onion and carrots (grated). Potatoes, which were boiled in advance, are added to the puree, along with onions and carrots, and cooked over very low heat for a minute. Stir so that it doesn’t burn, don’t forget to add salt, sprinkle with herbs before serving. You can also add pieces of meat to this soup if you cooked meat broth.

Zucchini puree soups

Creamy chickpea soup with zucchini or zucchini

chickpeas (dry) – 1 cup; water – 1.3-1.5 l; salt - to taste; vegetable oil – 2-3 tbsp. l.; onion – 1/2 onion; carrots – 1/2 pcs.; zucchini (or zucchini) – 1 pc. (small).

Creamy zucchini soup with parsley pesto

zucchini (young) – 2 pcs.; water (or broth) – 1.2 l; onion – 1 pc.; garlic – 1 clove; butter - to taste; vegetable oil – 1 tbsp; salt - to taste; ground dark pepper - to taste; for pesto sauce: parsley – 1 bunch (40g); cedar

Zucchini soup with cauliflower

zucchini – 300g; cauliflower – 300g; onion – 1 pc.; butter – 30g; salt - to taste; water (or vegetable broth) – about 800 ml; egg – 1 pc.

Creamy cauliflower soup

cauliflower – 300g; tomatoes – 150g; sweet bell pepper – 1 pc.; zucchini – 1 pc.; carrots – 1 pc.; onion – 1 pc.; fresh greens - to taste; water – 2 l; salt – 1 tbsp; sweet paprika (ground) – 1.5 tbsp; for serving: black toast

Zucchini and green bean soup

zucchini – 400g; potatoes – 250g; carrots – 100g; onions – 100g; greenish green beans – 50g; sweet bell pepper – 50g; fresh greens – 50g; salt – 1 tbsp; ground dark pepper - to taste; water – 1.5 l; vegetable oil for frying.

Summer puree soup with champignons and green peas

potatoes – 150g; zucchini – 200g; processed cheese – 2 pcs.; carrots – 1 pc.; sweet bell pepper – 1 pc.; champignons – 150g; green peas (fresh) – 100g; tomatoes – 1 pc.; green onions – 1 bunch; bay onions – 3-4 pcs.; salt - to taste; water –

Creamy zucchini soup

zucchini (young, small size) – 3 pcs.; garlic – 3-4 cloves; onions – 1 pc.; vegetable oil – 3 tbsp; salt, ground dark pepper - to taste; meat broth - about 1 l; cream (fat content 20%) - to taste; blue cheese – 50g.

Vegetable puree soup

potatoes, carrots, zucchini, green peas (canned), flour, milk, egg, salt.

section: Diet (Diet is a set of rules for eating food by a person or other living organism) for diseases of the liver and gallbladder

Cream soup with zucchini and caviar

zucchini squash, onions, melted butter, vegetable broth (from cubes), lemon juice, cream, sour cream, reddish caviar, salt, pepper.

Zucchini soup with chanterelles

zucchini, vegetable oil, vegetable broth, tarragon (sprigs), sour cream, dark pepper (ground), salt, chanterelles.

section: Cream soups, Zucchini soups

Creamy zucchini and green bean soup

zucchini, green beans, leeks, butter, main snow-white sauce, egg (yolk), cream, salt.

section: Zucchini soups, Cream soups

Zucchini soup

zucchini, wheat flour, butter, milk, egg yolk, vegetable broth, salt.

section: Cream soups, Zucchini soups

Zucchini soup with roasted pumpkin seeds

zucchini squash, shallots, garlic, vegetable oil, salt, white pepper (freshly ground), dry white wine, chicken broth, pumpkin seeds, whipped cream.

section: Zucchini soups

Creamy soup with pumpkin and zucchini

pumpkin, zucchini, onions, garlic, coriander, butter, salt, dark pepper (ground), vegetable broth, milk, sour cream, basil (for decoration).

Baby zucchini puree soup with fresh cucumber and leek

zucchini, cucumber, onion, dill, cream (10%), chicken broth, butter, salt, black pepper.

section: Cream soups, Zucchini soups

Zucchini soup with basil and coriander pesto

zucchini, onions, garlic, broth, nutmeg, salt, pepper, butter, cilantro, basil, pine nuts, Parmesan, garlic, sunflower or olive oil, salt, pepper.

section: Cream soups, Zucchini soups

Pumpkin, zucchini and cauliflower soup

pumpkin, zucchini, cauliflower, flour, butter, sour cream, vegetable broth, herbs, salt.

Zucchini soup with tofu

butter, olive oil, onion, zucchini, tofu (hard), reddish chili pepper (ground), oregano (dried), vegetable broth, cottage cheese, salt, pepper.

Zucchini soup: a traditional recipe

Dear friends! Currently on the program is zucchini soup. Let's look at the traditional recipe. Let's find out how to cook it quickly and what needs to be done to make the soup an indescribably tender, creamy mixture and breathtakingly tasty.

When you want something light, refreshing and savory, make this zucchini soup! It will fill you up, but will not give you a feeling of heaviness and will amuse you with its gentle creamy taste.

Surprisingly, the zucchini themselves are practically tasteless and do not have a pronounced smell or color. This means that you can change the taste and color of the soup by adding various new ingredients, such as carrots, beets, purple cabbage, celery, basil and others.

We tried different recipes and realized that this dish is delicious in any version. This light, summer, dietary zucchini soup is completely easy to make, yet delicious and healthy. It is more applicable when you need to lose weight or maintain health.

Ingredients

I prepared this dish for the baby when he was very small, and I continue to prepare it today. In winter, I cook a hot version of the soup; in summer, we eat it chilled, because its structure is tender and jelly-like. And I achieve taste by combining additional ingredients and spices.

Traditional recipe

Video recipe

Other recipes

We bring to your attention several options for making pureed zucchini soup with the addition of various components that change the taste and color of the soup.

The Lenten version is prepared strictly according to the traditional recipe, but without adding broth. Vegetarian soup comes out. Cheese and cream are also not added. But we put in it, along with zucchini, more other vegetables. For thickness, add boiled crushed potatoes or 2 tablespoons of flour, after frying in oil. If you want the dish to be vegan, you need to cook it without cream, butter or broth. Although this soup is cooked in plain water, it promotes better digestion and improves health.

Recipe by Julia Vysotskaya

The recipe for making zucchini soup from Yulia Vysotskaya is based on a traditional recipe. Literally boil the vegetables in the same way, add chicken broth, spices, fried onions, beat everything with a submersible mixer and add pieces of boiled chicken to the finished dish. This chicken soup becomes very tasty and rich. Decorate with herbs and serve with love.

With celery and basil

The celery stalks add a little heat to the zucchini soup. Adding basil to the plate will change the color of our dish to the blackest, and the taste to the most special. The structure remains the same tender, jelly-like.

Place 2 tablespoons of separately boiled rice in a plate of prepared soup. Stir gently and decorate with herbs. We eat this extraordinary dish with pleasure. Bon appetit!

Ginger plays a major role in this recipe, transforming bland squash soup into a spicy, rich dish with a warming effect. The zucchini-ginger dish is not prepared in huge quantities, as it is especially excellent when freshly prepared. Therefore, calculate the ingredients so that the dish is not left for tomorrow. For greater calorie content and satiety, it is excellent to serve thick, buttery pates.

Useful tips

Puree soup can be cooked either in water or in broth: meat or chicken. The broth will turn out to be the most high-calorie, and the water will be the lightest.
It is better to eat not zucchini, but specifically zucchini. They boil better.
If you are cooking with mature zucchini, peel them, cut them in half and remove all the seeds.
If you add potatoes, do not use more of them than zucchini. The dominance of zucchini gives the puree soup an even more delicate taste.
Zucchini cooks faster than potatoes, so it can be cut into larger pieces.
It is better to take potatoes with a high starch content so that they boil perfectly.
In order for vegetables to retain more vitamins, they need to be cut as finely as possible and cooked for a very short time.
After the vegetables are chopped with a blender, you can create an even more delicate structure. To do this, you need to rub the pulp through a sieve. The pureed soup is unusually tender and jelly-like.
To obtain the appropriate thickness of vegetable puree, pour in the liquid little by little, in parts. If the vegetable soup is very watery, you can thicken it by adding 2 teaspoons of wheat flour or 2 tablespoons of crushed corn grits. In this case, it will be necessary to cook for a couple more minutes after boiling.
To make puree soup from zucchini, you can use any broth: vegetable, fish, mushroom or meat.
If you have an excellent collection of zucchini at your dacha, then the largest of them can be taken out for storage on the balcony or any other cold space. Cut the zucchini into much smaller cubes and freeze. They will keep perfectly in the freezer until spring.
Dry any bread in the toaster, prepare croutons or croutons, they are perfect for our dish.
Season the soup with thick sour cream or cream, and decorate the bowl with herbs.
You can sprinkle crackers, pine nuts or sesame seeds on top.

Conclusion

We cooked a light, airy, healthy soup, similar to jelly. We invite you to create this for you too. The dish will significantly ease kitchen duties and allow you to feed the whole family quickly, satisfyingly, deliciously and with health benefits. Write about your results in the comments. Please visit our website frequently.