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 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 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.

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 more other vegetables in it together with zucchini. 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, tasty and healthy. Write about your results in the comments. Please visit our website frequently.

Recipes for zucchini soups - simple and delicious recipes with photos from our chefs

Chicken Zucchini Soup Recipe

I would like to offer you a recipe for a very tasty and light chicken soup with zucchini. .

Zucchini soup in a slow cooker

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Soup with zucchini and potatoes

For a contrast to your daily dinner table, I suggest preparing.

Puree soup of zucchini, carrots and onions

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Creamy zucchini soup with cream

I would like to offer you a good recipe for creamy zucchini soup with cream. Soup.

Soup with cauliflower and zucchini

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Soup with tomatoes and zucchini

On a hot day, I suggest preparing a light, tasty soup with tomatoes and.

Vegetable soup with zucchini and cabbage

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Vegetable soup with fish

Vegetable soup with fish is light and healthy. The delicate taste of fish mixes well with.

Spinach cream soup

Creamy spinach soup is delicious and satisfying. Zucchini makes this dish.

Cheese soup with zucchini

I propose to prepare a light, but at the same time satisfying cheese soup with zucchini. .

Vegetable soup with cauliflower

Vegetable soup with cauliflower is a delicious soup for home lunch. He .

Vegetable soup with zucchini and meatballs

Meatball soup is revered in every family. I have some .

Cauliflower soup

Cauliflower soup is one of my beloved daughter's favorite stir-fries. A in .

Zucchini soup with milk

I would like to offer you the most delicious vegetable soup made from zucchini with milk. It is insignificant.

Vegetable soup without meat (with milk)

A very tasty and nutritious vegetable soup without meat can be cooked with the addition.

Vegetable soup with dumplings

A beautiful light vegetable soup with delicious dumplings, which includes.

Zucchini puree soup

I love different pureed soups and love experimenting with them. You can cook it.

Zucchini and cauliflower soup

I offer you a recipe for a healthy and very tasty puree soup made from.

Summer vegetable soup “Harvest bed”

There are always a lot of new vegetables in July. Those who have their own garden - especially so.

Vegetable soup “Minestrone”

Minestrone is a very popular Italian vegetable soup, which is brewed from.

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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.