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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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.
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.
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
Hearty, but at this time light, zucchini puree soup, cooked in.
Soup with zucchini and potatoes
For a contrast to your daily dinner table, I suggest preparing.
Puree soup of zucchini, carrots and onions
Vegetable puree soup has beautiful taste properties, perfectly saturates and.
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
Vegetable soup can be prepared from vegetables in any combination and any quantity. U.
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
Autumn is a time of year of breathtaking beauty. Nature delights with its variety of colors and...
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.