Puree soup in a slow cooker

Cream soup

How to cook puree soup in a slow cooker, recipes with photos.

Broccoli soup in a slow cooker

Hello! Now I suggest cooking a delicious broccoli puree soup in a slow cooker. If desired, the soup can be prepared with the addition of potatoes and other vegetables. And you can serve a homogeneous, fragrant broccoli soup with croutons.

• More details
• Add a comment

Gazpacho in a slow cooker

Hello! Now I would like to tell you how gazpacho is prepared in a slow cooker. Gazpacho is a soup of Spanish cuisine, which is most often prepared during the hot season. The essence of this dish is that it is made from pureed new vegetables. And it is customary to serve it with bread, or, to be more precise, with croutons. At home, no matter what housewife can prepare such soup and croutons, even using a multicooker.

• More details
• Add a comment

Chicken puree soup in a slow cooker

Now I will tell you how to prepare chicken puree soup in a slow cooker. This type of soup is distinguished by a homogeneous and tender mixture. It is ideal for baby food, especially in cases where the child does not want to eat meat.

Chicken fillet is useful for making puree soup. You can take both the breast and the meat from the thighs, just cut it off the bone. The most fragrant chicken soup will turn out if you create a frying mixture of onions and meat in advance. In order to obtain a homogeneous mass, prepare a blender and special dishes in advance.

• More details
• Add a comment

Lentil-corn soup puree

Lentil-corn soup puree, cooked in a pressure cooker, is not bad and is appropriate for lunch at any time of the year. Lentils, corn grits and chicken broth make the soup hearty. Thyme, oregano and garlic are special. Pureeing with a blender is gentle and easy to digest. And everything taken together, including carrots and onions, is tasty and suitable for any age.

• More details
• Add a comment

Chicken puree soup with vegetables

Hello! I present to your attention a recipe for chicken puree soup, which I prepared using a multicooker-pressure cooker. Chicken is the main constant ingredient here. But you can “play” with vegetables. For example, replace potatoes with zucchini or pumpkin, and green peas with cauliflower or broccoli. In any case, your dish will be satisfying and have good taste.

• More details
• Add a comment

Puree soup with liver

Now I would like to introduce you to a recipe for making liver soup puree in a slow cooker. We all know very well about the necessary properties of the liver. From this delicious product you can prepare a large number of beautiful dishes. I usually stew the liver, fry it, or make a cake out of it. But from the time I had a child, I started making puree soup from the liver. The taste of the soup is quite fascinating, catchy and unusual. The dish also has a very nice blend.

• More details
• Add a comment

Savory vegetable puree soup

We all know very well about the beneficial properties of fruits and vegetables. Vegetable dishes are necessary for our body. But among us there are people who do not adore them at all. Kids especially don't like vegetables. Now I would like to suggest that you prepare a tasty and healthy vegetable puree soup in a slow cooker. As vegetables for the soup, we will use potatoes, tomatoes, zucchini, carrots and onions. Even small children will enjoy a puree soup made from 5 vegetables.

• More details
• Add a comment

Savory pumpkin soup with apple

Now I have prepared my own favorite pumpkin and apple soup in a slow cooker and I would like to share the recipe for making it with you. Pumpkin puree soup with apples is incredibly easy to prepare in a slow cooker, but it tastes simply excellent. The soup has an extraordinary taste and smell. And ginger and curry perfectly highlight the taste of apples and pumpkin. In addition, pumpkin soup is also dietary. And how necessary he is!

• More details
• Add a comment

Eggplant soup

Have a nice day, friends! Now I would like to bring to your attention a recipe for a delicious eggplant puree soup prepared in a multicooker-pressure cooker. The main “character” (in other words, the vegetable) of the soup that I will prepare now is eggplant. And the basis for the soup can be broth, both vegetable and chicken, or water. To give the puree soup softness and tenderness, cream will be used. Eggplant itself has a fascinating and unique taste. To tone it down a little, just add garlic to the dish. But it’s much more fun to “play” with spices. “Little blue ones,” as eggplants are often called, love various spices - oriental, Indian, Italian. Therefore, the dish as a whole can be given a different flavor color - hot, spicy, with some sourness, and so on. For example, now, thanks to chili and black pepper, the eggplant puree in the slow cooker is spicy. I also like the option when instead of hot pepper, basil, marjoram, and rosemary are added, which will complement the slightly spicy taste of eggplant.

Puree soup in a slow cooker

Puree soup in a slow cooker is the best dish for the laziest housewives. It is very simple to prepare, especially using a kitchen “assistant”. The principle of “cooked - crushed - eaten” suits this recipe very well.

You can make puree soup from virtually all the ingredients. The main thing is that they are skillfully combined and do not become imbalanced together. This is a beautiful food for feeding children and for the most mature group, because it is very easy to chew.

The advantage of choosing this particular manufacturing method is that the multicooker cooks food perfectly in a short time. It is more difficult to achieve such an effect in this time frame on a stove.

If you use a multicooker - a pressure cooker, you can get not only a tasty soup, but also a very necessary one. This technique cooks using pressure rather than high temperatures, which preserves the beneficial characteristics of vegetables.

How to cook puree soup in a slow cooker - 15 varieties

1. Chicken puree soup in a slow cooker
2. Lentil puree soup in a slow cooker
3. Soup - puree in a slow cooker with mushrooms
4. Lenten pea soup - puree in a slow cooker
5. Zucchini soup - puree with cream in a slow cooker
6. Carrot - pumpkin soup - puree in a slow cooker
7. Soup - broccoli puree and cauliflower in a slow cooker
8. Spicy soup - puree in a slow cooker
9. Rice soup - puree in a slow cooker
10. Soup - broccoli puree with coconut milk in a slow cooker
11. Pumpkin soup - puree in a slow cooker
12. Soup - spinach puree in a slow cooker
13. Tomato soup - puree in a slow cooker
14. Soup - celery puree in a slow cooker
15. Soup - puree with broccoli and shrimp in a slow cooker

Chicken puree soup in a slow cooker

This basic chicken-based recipe is easy to make. The technical properties of the multicooker are not important in all this; the dish will turn out delicious regardless of the brand.

Ingredients:

• Chicken – 300 g
• Potatoes – 4 pcs.
• Carrots – 2 pcs.
• Onion – 1 piece
• Cream 10 – 15% – 500 ml
• Vegetable oil
• Greens – 1 bunch

Manufacturing:

First you need to cut the onion into medium cubes. Grate the carrots on a large grater. Potatoes can be chopped into cubes or strips.

Cut the chicken into portions.

A little vegetable oil is poured into the multicooker bowl and the vegetables are poured out. You must select the “Frying” mode. Reduce time from automatic to 10 minutes.

After 6 minutes, the meat goes into the bowl and continues to fry with vegetables.

When the set time has expired, you need to add potatoes, salt and pour 1 liter of hot water.

Close the lid of the device and set the “Soup” mode for 45 minutes at a temperature of 100 degrees.

When the time is up, you need to remove the meat from the soup and grind the remaining mass using a blender.

Chop the chicken with a knife or your hands and add it back to the soup. Add cream, mix well and bring to a boil without covering the lid. To do this, select the “Frying” program at the highest temperature setting. When the soup begins to boil, turn it off, garnish with herbs and serve.

A similar soup can be prepared without cream, but this ingredient gives the dish a special tenderness. If there is no negative taste in relation to cream, then it is better to still use it.

Vegetable puree soup with bell pepper

Servings: 4
Cooking time: 60 min.

Recipe Description

I prepare vegetable puree soup in a slow cooker mostly in the summer, when I crave savory but light dishes. Specifically, this is the vegetable puree soup that I propose to prepare. It is prepared simply, has not only a beautiful taste, but is also healthy, because it consists of vegetables, which means it contains all the necessary summer benefits: vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , microelements, fiber .

Moreover, at the moment it is time for vegetables to ripen, so they are becoming cheaper on the market day by day. And if the vegetables are from your own garden, the dish will be even tastier.

The first time I tried puree soup was when I was visiting Poland. Then it seemed to me that they there constantly eat these pureed soups, sometimes from broccoli, sometimes from tomatoes, sometimes from other vegetables. I really liked what I tried, so upon returning home I began to prepare dietary vegetable puree soup quite often, especially in the summer.

It turned out that there are many recipes for making pureed vegetable soup, but I liked this one the most. It can be prepared without bell pepper, but then the taste will be slightly different. And the vegetable puree soup, the recipe for which I give below, has such a rich taste, because any vegetable adds its own note. Therefore, a wonderfully melodic “culinary symphony” emerges.

Please note that the recipe includes milk or cream. The fat content of milk products must be the highest, and they themselves must be fresh, preferably without foreign odors, so as not to spoil the overall taste.

I also recommend frying onions and carrots in butter. It will be tastier, but if you want the lowest calorie dish, then you can replace it with vegetable oil. The same goes for broth: instead of meat, you can use vegetable broth to reduce calories. But it will be tastier with chicken or beef broth.

By the way, bell peppers can be prepared in a slow cooker in the form of lecho. This dish, which is typical of Hungarian and Bulgarian cuisines, is also very light, low-calorie, and besides, lecho can be prepared for the winter.

To prepare vegetable puree soup in a slow cooker you need:

• 4 medium sized potatoes.
• 5 firm, medium-sized tomatoes.
• 2 huge bell peppers (preferably vinous).
• 1 medium onion.
• 1 medium carrot.
• 0.5 liters of chicken broth (or vegetable).
• 1 glass of milk (or cream).
• 1 teaspoon of sugar.
• 2 tbsp. spoons of butter.
• Salt, dark ground pepper - to taste.
• Sour cream for serving - to taste.

Cooking step by step:

I like this dish because it doesn’t take a lot of time to make.
You quickly chop everything and just wait for it to cook. Therefore, let's start with processing vegetables. We wash and then peel the potatoes. Cut it into medium sized slices. In the end, the smaller they are, the faster they will cook.

The tomatoes also need to be washed, the top part cut crosswise and scalded with boiling water.
You can simply pour boiling water over it for a couple of minutes, and then transfer it to cool water. After this procedure, peeling tomatoes is very simple, even without a knife. Cut the tomatoes into medium pieces.

Wash the bell pepper, cut it in half, and remove the seeds. If desired, you can also remove the skin from it using the same method as with tomatoes. Cut the pepper into half rings (or whatever is comfortable for you).

We also chop the onions and carrots, but not very finely: the onions into cubes, and three carrots on a grater. Then we begin to fry them in a slow cooker. I recommend using butter. The taste of the dish will only benefit from this. In addition, we are preparing a puree soup, and everything in it must be in harmony - taste, color and mixture.

So, turn on the multicooker in the “Frying” mode, give it 5 minutes to warm up and add butter, onions, and carrots to the pan. Fry, stirring frequently, for about 10-12 minutes, until light golden brown. After that, add the chopped tomatoes and a teaspoon of sugar, continue to fry, stirring, for another 5 minutes.

Next, add the chopped potatoes and bell pepper to the pan. If you cook with broth, add broth to the pan; if not, just half a liter of water. Salt and pepper our dish and turn on the automatic “Soup” program (or the most suitable “Stew” program for half an hour).

After the signal, add a glass of milk (or cream) to the pan and cook for about 10 more minutes in the same program. When everything is ready, try to see if there is enough salt and pepper. Add as needed.

Well, the first step has been completed.
Open the pan and let the dish cool slightly. Then, using a blender, mix it until smooth. All! Vegetable puree soup in a slow cooker is ready!

Pour it into the deepest plates, and you can serve.
But it’s important to serve vegetable puree soup perfectly.
It can be decorated with rings of green onions and green leaves. Sour cream and small crackers (or croutons) also go well with it. Bon appetit!

Note

If you want to make a truly delicious puree soup, prepare vegetable broth for its base.
This is done like this: take carrots, celery trunks, parsnips, leeks and garlic.
Cut everything into slices and fry lightly in a dry frying pan. Place in a multicooker pan and add 2 liters of boiling water. Add a small bunch of parsley, dill and green onions, also 2 peppercorns and a bay leaf. Turn on the “Extinguishing” program for 2 hours. Then cool the broth, strain, pour into jars and store in the refrigerator. Use as a base for various dishes.

The dish was prepared in the YUMMI YMC-505BX multicooker. Power 1000W.

Cream soup in a slow cooker - recipes

Puree soup is a thick mixture of soup made from pureed vegetables, cereals and meat. This dish is widely used in children's and dietary nutrition. Let's now look at several recipes for making puree soup in a slow cooker.

Cheese cream soup in a slow cooker

Ingredients:

• processed cream cheese – 300 g;
• leek - 2 stalks;
• onion – 1 pc.;
• meat broth - 2.5 l;
• potatoes – 5 pcs.;
• fresh champignons – 200 g;
• carrots – 1 pc.;
• fresh herbs - to taste;
• vegetable oil – 3 tbsp. spoons;
• spices.

Manufacturing

We wash the champignons, process them and cut them into thin slices. We clean and chop all other vegetables randomly. In the multicooker, select the “Multicook” mode, set the temperature to 160 degrees, pour vegetable oil into the bowl, and when it warms up, fry the champignons until tender, salting them to taste.

Then carefully catch the champignons and transfer them to a plate. Pour carrots and onions into the slow cooker and sauté for 5 minutes, and then add meat broth. When it boils, throw in the potatoes, cover with a lid and cook for 15 minutes. At the end, add melted cheese and turn all the ingredients into a homogeneous mass using a blender, and then serve the puree soup to the table.

Pea soup in a slow cooker

Ingredients:

• peas - 1 tbsp.;
• onion – 1 pc.;
• carrots – 1 pc.;
• bacon – 200 g;
• spices.

Manufacturing

We wash the peas and let them stand for a little while. Peel the carrots and onions and finely chop them. Chop the bacon into pieces and fry until golden brown in the “Baking” setting. Next, add the vegetables and saute everything together in the same mode until soft. Now add the swollen peas, salt, pepper and fill with water. Select the “Quenching” program and wait approximately 2 hours. Next, grind the soup with a mixer and let it cook for another 5 minutes.

Mushroom puree soup in a slow cooker

Ingredients:

• champignons – 400 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• butter – 20 g;
• cream – 200 ml;
• green onions - to taste;
• spices;
• croutons – 20 g;
• vegetable oil – 40 ml;
• water – 1 l.

Manufacturing

Peel the onion, chop and fry in a slow cooker on the “Fry” mode for 10 minutes. Then add the chopped champignons and simmer for another 10 minutes, stirring. Next, add water and bring to a boil. After this, throw in the finely chopped potatoes and salt. We switch the device to the “Soup” mode and cook for 1 hour. After the signal, pour the contents of the bowl into a deep container and use a blender to turn everything into puree. Pour the cream into the mixture, stir and return the soup to the multicooker bowl, adding a piece of butter. Warm up the dish on the “Heating” mode for 10 minutes and pour the vegetable puree soup from the multicooker into plates.

Lentil puree soup in a slow cooker

Ingredients:

• greenish lentils – 200 g;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• broth - 2 l;
• carrots – 2 pcs.;
• the freshest greens.

Manufacturing

Wash the lentils and soak for 1 hour in cool water. Meanwhile, peel the potatoes and cut them into cubes. Chop the onion and carrots, fry them in the multicooker bowl for about 10 minutes on the “Baking” mode. Next, throw in the lentils and potatoes, pour in the broth and cook for 35-40 minutes. Puree the finished soup using a blender and serve, sprinkled with herbs and crispy croutons.

Tomato puree soup in a slow cooker

Ingredients:

• tomatoes – 4 pcs.;
• spices;
• onion – 0.5 pcs.;
• garlic – 2 cloves;
• bay leaf;
• tomato paste – 3 tbsp. spoons.

Manufacturing

Carefully remove the skin from the tomatoes and grind them using a blender to a homogeneous paste. Pour oil into the multicooker bowl, throw in the chopped onion and fry it for 10 minutes on the “Baking” mode. Then pour in the tomato pulp, salt and pepper to taste, squeeze out the garlic and add the paste. Turn on the “Stew” mode and simmer the dish for 15 minutes.