Zucchini puree soups
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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July 10, 2016 Blistulya #
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August 23, 2015 dolphy # (recipe creator)
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December 15, 2014 MILEDI GOLD #
December 15, 2014 dolphy # (recipe creator)
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September 14, 2012 dolphy # (recipe creator)
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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
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.
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