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 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 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.

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 use 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.

EdaBlog.ru Culinary recipes

Ordinary recipes for weight loss: diet zucchini puree soup

There are a huge number of options for making a healthy dish based on zucchini. The dish tastes tender and easily digestible. Diet zucchini puree soup requires a minimum of goods.

Zucchini soup

It does not leave a heaviness in the stomach. More often it is prepared in pureed form. The dish is indicated for weight loss diets and for existing stomach problems. Preparing zucchini recipes is a pleasure. Having tasted them once, it’s impossible not to fall in love with them.

Which zucchini to choose for soup?

To a greater extent, it is better to choose milk-ripe vegetables for soup. If the zucchini is overripe, the insides must be cut out and the skin peeled. It's also worth noting that overripe zucchini will taste very different. They boil faster, resulting in a “cotton” mixture. If you take young vegetables, it is not necessary to peel them; just wash them well. Damage and tails should be trimmed. Remove seeds as needed.

Zucchini of milky ripeness

When choosing zucchini, give preference to the freshest rather than limp vegetables. They must have a beautiful color. Vegetables that have been left for a number of days become limp. The longer they lie, the less necessary substances remain inside. In order to remove toxins from zucchini (Toxin in ancient Greek (toxikos) - poisonous - poison of biological origin) from fertilizers, it is recommended to soak them for 30 minutes in cool water.

Useful characteristics of zucchini soup

Being the closest relative of pumpkin crops, zucchini is not whimsical and is very productive. Much literature has been written about its usefulness. The fruits of the oval vegetable have a huge number of varieties, these include squash and zucchini. In color they can be light green, yellowish, or green. The pulp is very juicy, actually not nutritious. Per 100 grams only 17 kcal. Not enough vegetables can display these traits.

Zucchini soup

Zucchini has the unusual ability to take on the taste of neighboring vegetables in a dish. For example, if you add mushrooms or cabbage to the soup, the taste of zucchini is not felt. Thanks to zucchini, it’s easy to achieve a good puree mixture. It cooks quickly and is simply crushed even without the help of a blender. The right composition of the vegetable will have a beneficial effect on the digestive processes. It’s hard to imagine that this culture was previously considered a delicacy.

Nowadays, dishes made from this wonderful vegetable do not leave dinner tables. It is used for diets due to its good diuretic properties. It does not allow water to remain inside the body.

It is also recommended as food for kidney and liver diseases. Thanks to its individuality, it removes salts from the body. The vegetable is indispensable for people with unhealthy joints. The fresh pulp is needed not only as a food product, but also as an effective mask against cellulite.

Individual soup making

Zucchini cooks faster than other vegetables, which is why they are added later than potatoes, carrots, and beans.
For puree soup, zucchini is cut into small cubes. The presence of overripe seeds is unacceptable. Because the blender may not grind them, they will end up inside the plate.
For a dish to be very dietary, it does not need to be prepared using meat broths. As an exception, chicken and beef are consumed.
Onions, carrots, all types of cabbage, potatoes, pumpkin, garlic, and herbs go well with zucchini.
To avoid unnecessary calories, it is better to fry in vegetable (olive) oil.
For a special taste, use spices, cloves, a mixture of peppers, basil and various herbs.
To make the dish more filling, you can add low-fat cream.
If you don’t have a blender at hand, you can mash the soup with a fork or grind it through a sieve.
In ordinary soup, pieces of zucchini taste worse than puree.
Followers of diets note zucchini puree soup, a dietary recipe, as an effective means for losing weight.

Zucchini puree soup regular recipe

This dietary recipe is the perfect version of a frisky, healthy and dietary dish. To make it you will need a minimum of goods and time. Zucchini in combination with onions, carrots, and cream will allow you to look at this vegetable differently.

Soup ingredients

zucchini - 400 gr
onion - 1 pc.
carrots - 30 gr
vegetable oil - 15 g
low-fat cream 1 tbsp. l
salt, cloves, parsley

Cut the zucchini into cubes. Peel the onions and carrots and chop them with a knife.
Pour oil into a saucepan, heat it and simmer the onions and carrots until slightly golden brown. Put 1-2 cloves there.
Pour in water, add zucchini. To cover with a lid. Cook over moderate heat until the zucchini is done.
Add salt and spices to taste.
Grind the soup using a blender attachment to a puree mixture. Pour in the cream, beat again.
Serve hot, garnish with parsley sprigs on top.

Calorie content of soup: 100 grams 52.8 kcal.

Tender cream soup

This very simple soup has a delicate thickness, it is satisfying and at the same time low in calories. By consuming it three times a day, you will not feel hungry. The usual dietary recipe for making pureed zucchini soup will give you good health and a good mood.

chicken fillet – 150 g
zucchini - 350 gr
leek - 40 gr
clove of garlic
cream - 2 tbsp. l
salt, rosemary, herbs

Boil water, add chicken meat and leeks. Cook until the meat is cooked at reduced heat.
Next add chopped zucchini and a clove of garlic.
During cooking, add salt and spices to taste.
Beat the finished soup with a blender or grind through a sieve.
Pour in the cream, put the soup on the fire, and simmer lightly.
Serve with sprigs of herbs. If desired, you can put greens on top.

Calorie content of soup: 100 grams 51.5 kcal.

Soup “Lose weight quickly” from young zucchini

The essence of effective weight loss with soup lies in its composition. Zucchini, being a low-calorie vegetable, serves as the basis for the dish. It is given flavor and satiety by two types of cabbage, green peas, and cream. The soup is easily digestible, does not retain toxins, and allows the body to cleanse itself in time.

zucchini - 1 piece
cauliflower – 160 gr
white cabbage – 180 gr
low-fat cream - 2 tbsp. l
dill
green peas 3 tbsp. l
salt, spices to taste

Add young zucchini to boiling water. Finely chopped cabbage of all types. Boil vegetables until half cooked.
At the end of cooking, add green peas, dill, salt, and spices.
Beat the mixture with a blender until pureed.
Pour cream into the puree and bring it to a boil over low heat.

Calorie content of soup: 100 grams 36 kcal

Zucchini soup with broccoli in a slow cooker

Broccoli in combination with zucchini will give the body all the necessary vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements. Zucchini puree soup in a slow cooker comes out very appetizing, tasty and dietary. You can eat it a couple of times a day; it perfectly dulls the feeling of hunger and fills you up. It doesn't take much time to make.

zucchini - 600 gr
onion
butter - 15 g
2 cloves garlic
broccoli – 350 gr
salt, spices

Inside the multicooker bowl, lightly fry the onion in butter, add the garlic cloves. Cook on the “Fry” mode for 5-7 minutes.
Add chopped zucchini and broccoli to the inside of the bowl. Pour water to cover the vegetables. Turn on the “Cooking/soups” mode. Bring ingredients until fully cooked. Cook for 20 minutes or depending on the multicooker options.
Blend with a blender until pureed, add salt and spices. Bring the mixture to a boil. Remove from heat, let it brew and serve.

Calorie content of soup: 100 grams 47.8 kcal.

The recipe for pureed zucchini soup is presented in the video:

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