The puree soup has a creamy thick consistency. It is prepared from various vegetables, meat, cereals, seafood, poultry, fish or mushrooms. These soups have been known since ancient times, however, the exact origin of the dish is unknown. The first mention of this type of soup is found in 1300 in the cookbook of the cook Huno, who cooked for the Mongol emperor Khubilai. Almost every country in the world has its own original cream soup, which has a unique way of cooking and serving. For example, in North America, canned soup puree is very popular, which is used as the basis for preparing a sauce for pasta, meat or casserole. In this section of our culinary website, you will find simple and delicious puree soups, recipes with photos that clearly demonstrate all the stages of cooking.
Delicious and original recipes soups for every day
Creamy soups are a great base diet food or children's menu. Such a dish can be included in the diet of those who are on diets. You can cook it on meat, fish, vegetable broth or water. A thick consistency is easily achieved by adding legumes or vegetables rich in starch. If you want to make a “correct” thick soup, you need to boil all the ingredients until cooked, and then rub them using a sieve or smash with an immersion blender, and after that, add the resulting mass to the broth or broth. If you are looking to cook the perfect dish, then you should cut the ingredients into even cubes so that they cook equally. Most creamy soups are served with croutons or crackers.
Diet puree soups attract with their benefits, consistency and amazing aroma. The process of making such a soup is a creative process, during which you can use the most various ingredients. We'll show you how to make your soup delicious using simple products. Mushroom cream soup from champignons, pumpkin, zucchini, tomatoes, spinach, legumes, cauliflower, potatoes, lentils, cheese and many other variations of such soups will undoubtedly please you and your family.
We hope that our recommendations and step-by-step recipes with photos will help you quickly prepare a delicious puree soup.
26.08.2018
Creamy zucchini soup
Ingredients: zucchini, onions, carrots, cream, butter, paprika, laurel, seasoning, herbs, salt, garlic, toastZucchini cream soup with cream is certainly very tasty and hearty meal. Cooking it will not be a big effort for you.
Ingredients:
- 1 zucchini,
- half an onion
- 1 carrot,
- 120 ml. cream,
- 2.5 tablespoons vegetable oils,
- 1 tsp paprika,
- 1 bay leaf,
- 2 allspice,
- 1 thyme flower
- 2 sprigs of dill,
- sprig of parsley
- salt,
- black pepper,
- 10 grams of chili pepper,
- 2 cloves of garlic,
- croutons or crackers.
03.05.2018
Soup with frozen spinach
Ingredients: spinach, potatoes, onions, celery, zucchini, broth, butter, sour cream, salt, sesameI often cook spinach soup for lunch. The dish is very tasty and nutritious. For decoration, before serving, I put a little black sesame on top.
Ingredients:
- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onion;
- 80 grams of celery;
- 200 grams of zucchini;
- one and a half liters of chicken broth;
- 20 grams butter;
- 20 grams of olive oil;
- 120 grams of sour cream;
- salt;
- black sesame.
26.04.2018
Pumpkin soup with shrimps
Ingredients: pumpkin, shrimp, onion, carrot, vegetable oil, cream, salt, pepper, Provencal herbs, corianderIf you have not tried pumpkin soup, then I advise you to use my simple recipe for a delicious soup with cream. It is not difficult to prepare such a delicious soup.
Ingredients:
- pumpkin - 500 grams,
- shrimp - 150 grams,
- bow - 1 pc.,
- carrots - 1 pc.,
- vegetable oil - 30 grams,
- cream - 2 tablespoons,
- salt,
- black pepper,
- Provence herbs - a couple of pinches,
- ground coriander - a couple of pinches.
11.03.2018
celery soup
Ingredients: celery, onion, carrot, mushroom, tomato, herbs, peas, oil, salt, pepperCelery soup for weight loss is tasty and healthy. I have detailed the recipe for you.
Ingredients:
- 4-5 stalks of celery,
- 1 onion,
- 1 carrot,
- 150 grams of champignons,
- 1 tomato,
- a couple of sprigs of parsley,
- 1 cup green peas
- 2 tablespoons olive oil,
- sea salt,
- ground black pepper.
04.03.2018
Dried porcini mushroom soup
Ingredients: mushroom, potato, onion, cheese, cream, laurel, pepper, butterUnfortunately, my family doesn't like soups. That's why I have to cook puree soups for them. Today I have described for you a recipe for a delicious white soup. dried mushrooms.
Ingredients:
- 150 grams of dried white mushrooms,
- 2 potatoes,
- 1 onion,
- 1 processed cheese,
- 150 grams of cream,
- 1 bay leaf,
- 2-3 peas of allspice,
- 1-2 tablespoons vegetable oil.
04.12.2017
Jamie Oliver's Incredible Pumpkin Soup
Ingredients: pumpkin, onion, carrot, celery, garlic, chili, broth, salt, butter, cheese, loafNow I will teach you how to cook a very tasty, amazing pumpkin puree soup. This soup was invented by world-famous chef Jamie Oliver.
Ingredients:
- 2 kg of nutmeg pumpkin;
- 2 red onions;
- 2 carrots;
- 2 stalks of celery;
- 4 cloves of garlic;
- a pinch of chili;
- a pinch of rosemary;
- 2 liters of chicken broth;
- salt;
- pepper;
- 20 ml. olive oil;
- loaf;
- hard cheese
26.11.2017
original leek soup
Ingredients: onions, potatoes, wine, butter, broth, cream, salt, pepper, thyme, cheese, herbs, croutonToday we will prepare a classic french soup with leeks. This tasty first absolutely everyone will like the dish, as it has an unusual, original taste.
Ingredients:
- 1 stalk of leeks
- 2-3 potatoes,
- 40 ml. dry white wine
- 30 grams of butter,
- 800 ml. chicken broth,
- 150 ml. cream,
- salt,
- a mixture of peppers,
- sprig of fresh thyme
- melted cheese
- parsley greens,
- croutons.
05.11.2017
Pumpkin puree with potatoes and garlic
Ingredients: water, broth, potatoes, leek, pumpkin, ginger, garlic, sunflower oil, salt, black pepper, chili pepper, green onionHow to make a light soup puree of pumpkin, potatoes and spices will tell this step by step recipe with photo. Cooking with pleasure and benefit for the body.
Ingredients:
- broth or water - 1 l,
- pumpkin - 200 grams,
- potatoes - 4 pcs.,
- garlic - 2 cloves,
- leek - 200 grams,
- ginger - 2-3 cm root,
- vegetable oil - 1.5 tablespoons,
- salt to taste,
- green onion- 1 tbsp. per portion
- chili pepper - 2-3 rings per serving,
- black pepper - 1 tsp
03.11.2017
Pumpkin puree soup with rice and potatoes
Ingredients: potatoes, onions, carrots, onions, pumpkins, rice, water, salt, potted peppers, vegetable oilWe suggest you diversify your lean meals and cook tasty soup- mashed pumpkin, potatoes and rice. The recipe can be taken as a basis and changing vegetables, each time preparing a dish with a new taste.
For the recipe you will need:
- three potatoes;
- head of onion;
- one carrot;
- 300 gr pumpkin;
- half a glass of cooked rice;
- 1.5 liters of vegetable broth;
- salt - to taste;
- 5-7 black peppercorns;
- vegetable oil.
27.10.2017
Red lentil soup with tomatoes
Ingredients: red lentils, carrots, tomatoes, onions, garlic, olive oil, ground black pepper, salt, coriander, paprikaWe invite you to cook delicious and healthy soup from lentils. As you know, this product contains a lot of protein, vitamins and other useful substances. Therefore, this soup is suitable for any diet.
For the dish you will need:
- red lentils - 240 g;
- one carrot;
- tomatoes in own juice;
- small head of onion;
- two cloves of garlic;
- black ground pepper;
- coriander;
- paprika;
- salt;
- 20 ml of olive oil.
26.10.2017
Pumpkin puree soup with tomatoes and cream
Ingredients: pumpkin, tomatoes, potatoes, onions, coriander, chilli flakes, water, salt, vegetable oil, cream, black pepper, sour cream, herbs, croutonsAlthough pumpkin cream soup is prepared without the addition of meat, men will still like it. The whole secret of taste lies in the addition of spices and tomato acid. It is thanks to them that your dish will have a unique taste that everyone will like. The main thing is not to overdo it with ingredients and spices, although it will be difficult to spoil such a puree soup. We are sure that this cooking masterpiece will win the hearts of your guests and household members.
Ingredients:
- 250 gr pumpkin (peeled, without seeds);
- 4-5 pieces of tomato;
- 3 pcs of potatoes;
- 1 onion;
- 1 tsp (optional) coriander;
- 0.5 tsp chili flakes;
- water - 1 liter (or a little more);
- salt - to taste;
- vegetable oil - 2-3 tbsp. l;
- cream (if needed) - 100 ml;
- black pepper, sour cream, herbs, crackers - for serving soup.
22.10.2017
Pumpkin Lentil Soup Puree
Ingredients: pumpkin, chicken broth, potatoes, celery root, red lentils, onions, garlic, tomatoes, vegetable oil, salt, black pepper, herbs, croutons, croutons, whole wheat breadWant to recharge your batteries for the whole day? Prepare a fragrant bright pumpkin soup. It turns out hearty, fragrant and tasty. We assure you that one portion will not be enough. By the way, it's not that hard to prepare. See our recipe with photos.
For the recipe you will need:
- 400 gr pumpkin pulp;
- a liter of chicken broth;
- 150 grams of potatoes;
- a handful of red lentils;
- head of onion;
- three cloves of garlic;
- three tomatoes;
- 40 ml of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- any greens - for serving;
- crackers, croutons or whole grain bread - for serving.
22.10.2017
Pumpkin puree soup with potatoes
Ingredients: pumpkin, potatoes, carrots, onions, ginger, garlic, paprika, peppers, butter, breadcrumbs, creamVegetable soup can be just as delicious as the one cooked on meat broth. Don't believe? Then try pumpkin puree soup with potatoes, ginger and pepper according to our today's recipe. It turns out just amazing!
Ingredients:
- 300 gr pumpkin;
- 4 potatoes;
- 1 large carrot;
- 2 onions;
- 1 tbsp chopped ginger root;
- 4-5 cloves of garlic;
- 1 tbsp paprika;
- 0.5 tsp chili pepper;
- 0.5 tsp black pepper;
- 3 tablespoons vegetable oil or lard;
- for serving croutons or croutons;
- cream or sour cream if desired.
25.07.2017
Zucchini puree soup
Ingredients: zucchini, leek, cream, sea salt, mustard seeds, extra virgin olive oil, lemon juice, lemon zest, white pepper, parmesan cheese, almonds, arugulaI tinkered a little with the usual cream = zucchini soup and made a completely new, very tasty soup with the addition of leeks and cream. Before serving, be sure to throw finely chopped greens on top.
Ingredients:
- 340 grams of zucchini;
- 120 grams of leeks;
- 150 ml. cream;
- salt;
- 3 grams of mustard;
- 20 ml. olive oil;
- 15 ml. lemon juice;
- a little lemon zest;
- 1 gram of white pepper;
- 25 grams of parmesan cheese;
- 10 grams of peeled almonds;
- 1 bunch of arugula.
07.05.2017
Broccoli and cauliflower soup
Ingredients: broccoli, cauliflower, potatoes, carrots, onions, cream, salt, water, butter, black pepperFirst courses can be a real work of culinary art. An example of this statement would be creamy broccoli and cauliflower soup. It turns out not only tasty, but also incredibly beautiful and appetizing!
Ingredients:
- 200 frozen broccoli;
- 150 gr fresh cauliflower;
- 3 medium sized potatoes;
- 1 small carrot;
- 1/2 onion;
- 100 ml cream 15%;
- salt to taste;
- 1 liter of chicken broth;
- 25-30 grams of butter;
- ground black pepper;
- crackers - for serving;
- greens - for serving.
23.04.2017
Fragrant, hearty and beautiful pumpkin puree soup with cream and vegetables can be prepared for dinner simply and quickly enough. The products that make up the ingredients are available at any time of the year, and you will find a description of the cooking process in our culinary photo recipe.
Ingredients:
- 400 g of peeled pumpkin,
- 1 carrot,
- 1 onion,
- 3 tubers of potatoes,
- 3 tablespoons of vegetable oil,
- 1 tbsp curry,
- 0.5 tsp paprika,
- salt to taste,
- 200 g cream (10%),
- 1 liter of water,
- ground black pepper to taste.
Vegetable soup puree with sorrel and spinach
Ingredients: new potatoes, onions, carrots, greens, spinach, sorrel, water, salt, vegetable oil, young zucchini, sour creamAnyone who thinks that vegetable soup is not particularly remarkable, we want to advise you to definitely try our version - with potatoes, zucchini and herbs. You will see for yourself that this soup is not only beautiful, but also very tasty!
Ingredients:
- 5-6 young potatoes;
- 2 onions;
- 1 medium carrot;
- a small bunch of dill;
- a small bunch of parsley;
- 1 head of spinach;
- 1 bunch of spinach leaves;
- 1 liter of water;
- salt to taste;
- 2 tablespoons vegetable oil;
- 1 young zucchini;
- sour cream or cream for serving.
05.03.2017
Tomato cream soup with lentils and zucchini
Ingredients: tomatoes, red lentils, carrots, zucchini, onion, garlic, olive oil, turmeric, paprika, dried basil, oregano, saltIf you want to treat your loved ones to a delicious, fragrant and beautiful first course, we advise you to pay attention to this simple recipe for making creamy tomato soup with lentils, vegetables and spicy spices. You will pleasantly surprise everyone sitting at the dinner table, as the soup turns out to be extremely appetizing.
Ingredients:
- tomatoes in their own juice - 400 g,
- potatoes - 1 pc.,
- carrots - 1 pc.,
- kars lentils - half a glass,
- onion - a quarter of an onion,
- zucchini - 4 pcs.,
- garlic - 2 cloves,
- dried basil - a third of a teaspoon,
- dried oregano - a third of a teaspoon,
- kupkuma - half a teaspoon,
- salt to taste,
- paprika - 1 tsp,
- olive oil - 1 tbsp.
04.03.2017
Potato soup in broth
Ingredients: chicken bouillon, onion, potato, carrot, salt, dillVery easy to make puree potato soup makes a great option for a light lunch. The dish is suitable for children's and dietary menus.
Products for the recipe:
- 1 liter of chicken broth;
- 500 g of potatoes;
- head of onion;
- one carrot;
- salt - to taste;
- greens - to taste.
Puree? After all, this dish is not yet too familiar for a Russian person. We are more accustomed to rich borscht or fatty hodgepodge. But with the gain in popularity, healthy eating has become more and more interesting for housewives, who have now begun to delight household members with delicious, but at the same time healthy meals. Puree soup can be prepared from any food: vegetables, legumes, cereals, fish, meat, and so on. This dish is great not only for the daily diet, but also for those who are forced to eat diet as part of the treatment of any disease.
How to cook Most often, cabbage, turnips, carrots, potatoes are used for this. And create tasty dish it is possible not only from all of the above vegetables, but also from a single one. In cereal soups, pearl barley or rice is usually added, and as for legumes, beans and peas are mainly used. Many men still cannot do without meat. After all, this product is rich beneficial substances. Therefore, their wives have to look for an answer to the question of how to cook meat soup. Most often, game or poultry is taken for these purposes. As for fish, it is better to give preference to cod, pike perch, smelt or carp.
How to cook puree soup? First of all, it is worth noting that all ingredients are rubbed through a sieve after cooking. Although the life of housewives was greatly facilitated by the appearance of such a device as a blender. Soup puree from legumes, cereals and vegetables is usually cooked directly on their broths. And for meat and fish dish suitable broths. In terms of density, such a dish as a puree soup resembles cream. Before serving the dish, butter is usually added to it. Uncleaned products are often placed on a plate, for example, green pea, a little meat fillet, cut into strips, and so on. Usually, croutons are served with soup-puree in the form of small cubes of dried white bread. Although those who prefer to eat tightly combine the absorption of this dish with pies.
This is a question that interests many. There is one secret: so that the mashed products do not settle in the broth, it is customary to add flour, a little fried in butter, to it. Then you need to boil the soup for half an hour.
How do you make garlic soup? This recipe allows you to the most delicate dish. You will need 24 cloves of garlic, two liters of broth, four eggs, lard for frying and White bread. It is necessary to separate the whites and yolks. Then you should fry the garlic in lard, but so that it does not brown. After it becomes soft enough, you can pour the broth (warmed up) into the pan. The contents must be brought to a boil and boiled for a quarter of an hour. Next, the garlic must be removed, rubbed and put back. Beat the yolks using vegetable oil, and then pour half of the broth into them. The mass must be stirred, otherwise the eggs will curl. Now we need to connect everything together. The soup should be served with white bread, toasted in a toaster. Moreover, it is better to put them on the bottom of the plates, and pour the garlic first course on top.
Puree soup is often used in diet food. There are many diseases that require the adoption of only such grated food. And for children, this dish is indispensable at any stage of growing up. Especially often young parents prepare it for babies who are not yet a year old. It is good for digestion and helps in the transition from breastfeeding to more solid foods.
If you have not tried this dish yet and do not know how to cook puree soup, then you need to urgently correct this annoying oversight. Your household will certainly appreciate such a culinary delight.
Puree soup is loved by both adults and children. For moms, it can become a real lifesaver. A capricious kid, rejecting first courses with distinguishable components in them, joyfully gobbles up puree soup from the same “hated” products. Many families often order such dishes in catering establishments. But not everyone knows how to cook a delicious "velvet" soup.
General information about puree soups
Such first courses can be cooked on any broth:
- vegetable;
- chicken;
- meat;
- fish.
You can cook it just on water, but it will turn out less tasty.
Almost any ingredient is suitable for puree soup:
- vegetables;
- meat/poultry;
- mushrooms;
- greenery;
- cereals;
- a fish;
- cheese (added to the finished dish).
To achieve a thick consistency, the first dish is best cooked with starchy vegetables:
- legumes (corn, peas, lentils, beans);
- potatoes or Jerusalem artichoke;
- beets;
- zucchini, pumpkin, squash;
- turnip or swede;
- eggplant;
- carrots.
Ready meals are often served with crackers, croutons or croutons. It can also be served in bread pots.
First, the ingredients must be boiled in a small amount of water or broth, then chopped in a blender. (The method is more complicated, but giving a high result - wipe through a sieve.). And finally, the resulting mass is diluted with the remaining hot liquid to the desired consistency.
Puree or cream?
Do you think that there is no difference between these two terms? You're wrong. Soup puree and cream soup - in principle different dishes. The density of the first is achieved by starchy vegetables. The second must be boiled with the addition of flour when frying foods, egg yolks or based on liquid bechamel sauce. Also, cream is definitely added to it.
If you want a light, non-greasy, diet dish, then puree soup is just what you need. The cream is much more nutritious. In addition, you can hardly make it lean (since it is necessary to introduce cream).
zucchini soup recipe
There are a lot of ideas for such a dish. You can even cook a new one every day and not repeat. bring it all possible recipes we, of course, cannot. Therefore, we offer one. Having mastered it, you can come up with many interesting options yourself.
And we will cook soup from zucchini (or squash). This light dish suitable for dietary or baby food. Perfectly eaten at home in all seasons.
We will need:
- 1-1.25 liters of hot chicken/vegetable broth (can be replaced with water);
- 1 onion;
- 2 tbsp. l. butter;
- 1 kg of zucchini or squash (if not in season, take zucchini);
- 1 carrot (can be skipped);
- a bunch of your favorite greens;
- 1 tsp cumin (optional, can be replaced with other spices, such as dry herbs);
- salt and black ground pepper to taste.
Please do not take the broth from the cube overflowing with chemistry! The dish will cease to be useful.
- We cut the prepared (washed and peeled) vegetables. Zucchini or patissons - cubes. Finely chop the onion and carrot. It is not necessary to remove the skin from the zucchini.
- Saute onions and carrots in butter. When the vegetables acquire a pleasant golden color, we will send zucchini to them. Add salt and spices.
- We shift the vegetables into a saucepan, add enough broth so that they are completely covered. We will cook for about 7-10 minutes.
- We turn ready-made vegetables into puree using a blender / sieve.
- Dilute the mass with the remaining hot broth. If the soup is going to be stored in the refrigerator, it should be allowed to boil again. The dish that you are going to eat right away without a trace can be served immediately, as the vegetable mass is diluted with broth.
Cooking time: ̴̴ 25-30 minutes. Servings Per Container: 4-6 (depending on the appetite of the eaters).
Chicken broth is prepared like this:
- Chicken (can be cut into pieces) pour salted cold water. The liquid should cover the meat by about 2 centimeters.
- Let it boil, remove the foam, reduce the heat (below medium) and bring the broth to readiness. Broiler should be cooked for about 40-60 minutes, soup chicken - up to 2 hours.
For vegetable broth you will need:
- 1.5 liters of water;
- 1 carrot;
- 1 small onion;
- 2 cloves of garlic;
- several stalks of parsley and dill;
- stalk or piece of celery root;
- 3-4 black peppercorns;
- 1 bay leaf;
- salt to taste.
Cooking:
- Pour chopped vegetables with cold water.
- Bring to a boil, set the temperature to medium. Add spices, salt.
- Cook for another 20-25 minutes, until all vegetables are soft.
- We filter and use as intended.
Now you know how to cook a delicious and healthy soup puree. We wish you new culinary (necessarily successful) experiments!
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Puree soup is considered by many to be a frivolous dish, but in vain. The most common puree soup in our country is accidentally overcooked pea soup. Some housewives can’t even think of turning a “normal” soup into puree soup. And it’s completely in vain, because puree soup is very satisfying, fragrant dish, which is not ashamed to serve to guests. In many national cuisines puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli soup puree, in Mexico - tomato gazpacho, in the USA - pumpkin puree soup.
Vegetables are most often used to make puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, milk, cream or butter are often found in the recipe - with them, the puree soup becomes especially tender and velvety. Finely grated cheese hard varieties adds spice, dry white wine adds new flavors, and small crackers that can be poured directly into the plate crunch so deliciously!
Cooking puree soup is somewhat different from boiling regular soup. Vegetables are pre-cut into pieces and stew in a thick-walled bowl in butter until soft. After that, wine is added (if necessary), heated until the wine has evaporated by about half, pour in the broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the fire and simmer until cooked. Vegetables should be soft, but not overcooked. Then the vegetables are rubbed through a sieve or mashed in a blender, returned to the pan and the broth is added if the soup is too thick. Only after that soup puree can be salted and seasoned. When serving, the puree soup is decorated with greens.
Bon Appetit!
Larisa Shuftaykina
The first courses must certainly be in the diet of any person, regardless of age, so in every cuisine of the world there are a lot of their recipes. Recently, puree soups with the texture of a homogeneous cream, which can be prepared from almost any ingredient, have gained particular popularity. Such fine dining easy to make, they come out tasty and nutritious. Learn how to cook the very best of them.
How to make puree soup
There are a lot of recipes, but they all boil down to one thing: First, the products are processed, boiled in a saucepan or slow cooker and fried if necessary. Then, using a blender or sieve, they are given a puree-like consistency. Puree soups are cooked on meat, fish vegetable broths or just on the water. There are several useful tips about how to cook them:
- The more ingredients in the cream soup, the tastier it will turn out. It is desirable that they be in the same color scheme, for example, broccoli and green peas, fresh tomatoes and red Bell pepper.
- The basis can be taken vegetable, meat, fish broths.
- It is recommended to serve with crackers, croutons, sour cream.
- You can add almost any spice. Bay leaf, cardamom, zira, turmeric are very suitable.
- It is better to grind whole foods separately, and add the broth in which the vegetables were boiled a little bit to the finished puree. This will make it easier for you to achieve the desired thick consistency.
- Cheese soup with cream will be much more satisfying than just vegetable.
- If the recipe does not specify how much liquid is needed, then pour water or broth so that the food is lightly covered.
in a blender
Creamy soups are much easier to make with this modern kitchen appliance. After you bring all the components of the dish to readiness, simply drain the hot broth from them and turn them into a puree with an immersion blender. The consistency will become homogeneous, but dense. After that, start adding a little broth, whisking the soup puree after each serving. When the density suits you, bring the dish to a boil again and serve.
Shabby
To make puree soup in this way, the products need to be cooked until fully cooked or even slightly overcooked. The broth is poured into another saucepan. The products are hidden in a sieve and thoroughly rubbed with a potato masher or a wooden spoon. This must be done carefully so that the structure is homogeneous. Sometimes products are rubbed repeatedly.
Puree Soup Recipes
There are many methods for preparing such a first course for lovers of any product. There are recipes for puree soups in a blender with meat, mushrooms, vegetables, fish. All of them are prepared very easily, but they disperse instantly. When choosing a list of ingredients for the composition of a dish, focus solely on which products you like the most. Remember a few good recipes to make it easier to make a choice.
With cream
- Cooking time: 45 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 859 kcal.
Cream soup, the recipe of which you will now meet - a traditional dish french cuisine. In this country, it is customary to serve it on the second day after preparation, it will infuse and become much tastier in a day. It is served with handmade croutons. The dish will turn out to be very satisfying and unforgettably tasty, with a delicate texture.
Ingredients:
- porcini mushrooms or fresh champignons - 0.2 kg;
- chicken meat (fillet) - 4 pcs.;
- salt pepper;
- eggs - 4 pcs.;
- white bread without crust - 80 g;
- chicken broth - 6 glasses;
- nutmeg - a couple of pinches;
- heavy cream - 1 cup;
- oil - 60 ml;
- parsley - 1 bunch.
Cooking method:
- Soak the bread in three cups of chicken broth.
- Wash and cut mushrooms, herbs.
- Chicken fillet, cut into pieces, fry in vegetable oil. Add mushrooms to the pan, 200 ml of broth. Simmer for 10 minutes.
- Combine the products cooked in the pan with soaked bread, add 4 yolks to this mixture.
- Beat the resulting mass with a blender.
- Pour into a saucepan. Put salt, pepper, nutmeg. The last to add cream, the rest of the broth.
- Bring to a boil, stir, turn off. Add the greens last.
carrot
- Cooking time: 35 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 386 kcal.
The recipe for mashed carrot soup with chicken is very simple, absolutely anyone can master this. This food is very popular in Japanese cuisine. The dish turns out to be very bright, which is clearly visible in the photo, and immediately attracts attention. It has a very soft and delicate taste, velvety texture. Such a dish will be very useful for the body, so remember how to cook it.
Ingredients:
- chicken broth - 1.5 l;
- dry thyme - 2 pinches;
- vegetable oil- 1.5 tbsp. l.;
- salt - 1.5 tsp;
- dried oregano - 2 pinches;
- ground black pepper - an incomplete teaspoon;
- fresh parsley - 6 branches;
- carrots - 525 g;
- processed cheese - 150 g;
- onion - 300 g.
Cooking method:
- Wash the onion. Cut into small cubes.
- Wash your carrots. Cut into strips or slices.
- Heat oil in a frying pan. Fry the onion in it until translucent.
- Add carrots. Cook for a couple of minutes while stirring.
- Pour the broth into a saucepan, put the melted cheese into it, cut into cubes.
- Put the vegetables from the pan here, salt and pepper.
- Stir the food and continue to cook until the carrots soften. Add herbs.
- Turn the soup into a thick homogeneous puree with a blender.
- Let it brew under the lid for 10 minutes, and then serve, sprinkled with fresh herbs.
- Cooking time: 45 min.
- Servings: 4 persons.
- Calorie content of the dish: 651 kcal.
Light cream soup with spinach and potatoes - excellent dish, which diversifies the menu of your dining table. Making such a dish is incredibly simple, it turns out surprisingly satisfying, with a pleasant mild taste. It is perfect for people who are on a diet or prefer a healthy diet. Learn how to make creamy fresh spinach soup with potatoes.
Ingredients:
- fresh spinach - 1 kg;
- cilantro - half a bunch;
- potatoes - 2 pcs.;
- olive oil - 4 tbsp. l.;
- onions - 4 pcs.;
- salt pepper;
- garlic - 6 cloves;
- ginger - a slice of 6 cm;
- lemon juice - 2 tsp;
- chicken broth - 0.7 l.
Cooking method:
- Heat olive oil in a saucepan. Put chopped onion, garlic and ginger into it. Fry for 5 minutes.
- Put the spinach in the pot, drizzle lemon juice. Fill with broth. Place peeled and diced potatoes. Put on the stove.
- Once the broth comes to a boil, reduce the heat to low. Boil 10 minutes.
- Combine the contents with the frying from the saucepan and puree the products with a blender.
- Bring the puree back to a boil, season with salt and pepper. Serve garnished with fresh cilantro.
From frozen vegetables
- Cooking time: 25 min.
- Servings: 4 persons.
- Calorie content of the dish: 801 kcal.
Not only fresh, but also frozen vegetables are perfect for making cream soup. Apart from ready mix, potatoes, onions are added to it. To give the mass the correct puree-like consistency, a small amount of flour is used. The dish contains few calories, it is perfect for people who monitor their weight and follow a diet.
Ingredients:
- a mixture of frozen vegetables - 0.6 kg;
- salt, spices;
- potatoes - 2 pcs.;
- butter - 60 g;
- onions - 2 pcs.;
- flour - 60 grams.
Cooking method:
- Peel potatoes and chop coarsely. Fill with water and cook until half cooked.
- Finely chop the onion. Fry with a piece of butter until golden brown. Add flour and 200 ml hot water. Bring to a boil and remove from stove.
- Add the frozen vegetables to the pot where the potatoes are cooking.
- Bring to a boil. Add onion fry, salt, season. Cook for 3 more minutes.
- Puree food with a blender or rub through a sieve. Bring to a boil again and serve.
From zucchini
- Cooking time: 75 min.
- Servings: 10 persons.
- Calorie content of the dish: 998 kcal.
Zucchini cream soup - lovely dish, which is especially good to cook in the summer. It turns out thick, satisfying, with a pleasant green tint that immediately attracts attention. If you like zucchini and others vegetable dishes, then such a soup is guaranteed to be to your taste. Some potatoes, onions and carrots are added to it. Served with croutons and grilled zucchini slices.
Ingredients:
- zucchini - 1.2 kg;
- onion - 0.3 kg;
- loaf - 2 pcs.;
- carrots - 0.3 kg;
- cream - 200 ml;
- potatoes - 0.5 kg;
- salt, red pepper;
- curry - 2 tsp;
- butter - 140 g;
- water - 1.2 l;
- garlic - 6 cloves.
Cooking method:
- Clean the onion. Cut into cubes.
- Mince the garlic.
- Peel your carrots. Cut it coarsely or grate it.
- Clean the zucchini. Cut one kg into cubes, and leave 200 g for baking.
- Peel potatoes. Cut into sticks.
- Melt the butter in a thick-walled saucepan. Saute onion and garlic until translucent.
- Add carrots. Fry for 5 minutes, stirring.
- Add zucchini. Stir vegetables. Simmer for 5 minutes.
- Add potatoes, pepper, salt, curry.
- Pour in water, season with cream, mix.
- Bring the broth to a boil. Cook over low heat for 15-20 minutes until the potatoes soften.
- Puree the soup with a blender.
- Cut the loaf into cubes and fry in butter.
- Cut the remaining zucchini into rings, brush with oil, salt a little. Place on a wire rack and cook in the oven on the grill until browned.
- Serve in serving bowls. Carefully place a few rings of zucchini and croutons on top.
From potatoes
- Cooking time: 75 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 649 kcal.
Creamy potato soup with milk and low-fat cream is very tasty and tender. This dish is highly recommended to serve with crispy ruddy croutons, which you can easily make in the oven. The soup is prepared not with onions, but with leeks, because it tastes much more tender and softens better. Be sure to remember how to make this first dish.
Ingredients:
- potatoes - 0.5 kg;
- ground black pepper, salt;
- water - 1 glass;
- parsley - half a bunch;
- milk - 1 glass;
- egg yolk - 1 pc.;
- butter - 2.5 tbsp. l.;
- leek - 1 stalk.
Cooking method:
- Wash and prepare vegetables.
- Remove the green part of the leek. Cut the white into small rings.
- Melt in a skillet 1 tbsp. l. butter and fry the onion until golden brown.
- Cut potatoes into chunks. Put it and the onion in a saucepan. Add salt and pepper. Cover with water and boil for approximately 25 minutes.
- Grind potatoes and onions through a sieve or puree with a blender.
- Add the rest of the butter, hot milk, yolks. Purée the mass again. Pour into bowls and serve garnished with parsley leaves.
From forest mushrooms
- Cooking time: 55 min.
- Servings: 2 persons.
- Calorie content of the dish: 428 kcal.
Creamy texture mushroom soup with potatoes and cream is the perfect dish for a hearty yet light lunch. It is very tasty, with a pleasant texture. if you have Forest mushrooms and you are thinking about how best to use them, then remember the recipe for making puree soup from them. Not a single person from those who are present at your dinner table will refuse such a dish.
Ingredients:
- forest mushrooms - 280 g;
- vegetable oil - 1 tbsp. l.;
- potatoes - 200 g;
- cream 10% fat - 100 ml;
- onion - 40 g;
- dried marjoram - 0.5 tsp;
- salt pepper;
- dried savory - 0.5 tsp;
- water - 0.5 l;
- dried thyme - 0.25 tsp
Cooking method:
- Peel and cut potatoes.
- Wash the mushrooms. Leave a few smaller pieces for decoration. Clean and cut the rest.
- Boil water in a saucepan. Put potatoes and mushrooms in it. Add marjoram, thyme and savory.
- Bring the broth to a boil. Cook for 15 minutes over medium heat covered.
- Chop the onion. Mushrooms cut into beautiful slices. Fry together in vegetable oil.
- Ready soup chop with a blender. Add cream, pepper, salt and beat again.
- Serve in serving bowls topped with fried onions and mushrooms.
from cauliflower
- Cooking time: 45 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 747 kcal.
Making cauliflower soup is a very simple process that even the most inexperienced housewife can easily complete. A little cheese, milk is added to it, which gives ready meal soft creamy taste. The puree soup has a pleasant creamy structure, a beautiful light shade. It is recommended to serve with garlic croutons cooked in the oven.
Ingredients:
- cauliflower - 1 kg;
- green onions - 1 bunch;
- water - 2 glasses;
- salt pepper;
- milk - 2 cups;
- cheese - 0.3 kg.
Cooking method:
- Wash the cabbage and separate into florets. Cook until fully cooked by mixing 2 cups of milk and water.
- Puree the contents of the pot with a blender.
- Grate the cheese and add to the puree. Salt, pepper.
- Put the pot back on the stove again. Cook, stirring constantly, until the cheese is completely melted. If necessary, you can add a little boiling water to bring to the desired consistency.
- Serve the puree soup garnished with fresh green onions.
from a pumpkin
- Cooking time: 45 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 529 kcal.
Pumpkin cream soup looks very beautiful, decorates the table with its appearance. In the following recipe, it is recommended to cook it with ginger. Thanks to this ingredient, the soup is very fragrant and spicy. The texture of the dish is light, smooth and velvety. It should be served with croutons. Sandwiches with salty cheese and fresh vegetables will be an excellent addition.
Ingredients:
- pumpkin - 0.8 kg;
- garlic - 4 cloves;
- celery root - 2 pcs.;
- salt pepper;
- olive oil - 4 tbsp. l.;
- carrots - 2 pcs.;
- onion - 4 pcs.
Cooking method:
- Peel ginger, garlic, celery. Cut into sticks.
- Peel the onion. Cut into medium pieces.
- Clean the carrot. Cut into half rings.
- Place the celery, ginger, onion, and garlic in a large saucepan. Pour olive oil and fry.
- Coarsely chop the pumpkin. Add to fried vegetables. Pour water so that it rises a couple of centimeters above the food.
- Bring to a boil, reduce heat to low. Simmer for 20 minutes.
- Drain the broth into a separate saucepan. Puree vegetables with a blender.
- Pour back part of the broth, having achieved the desired consistency, mix the soup. Salt, pepper and serve.
Diet broccoli soup
- Cooking time: 35 min.
- Servings: 2 persons.
- Calorie content of the dish: 327 kcal.
Broccoli is one of the most commonly found in different diet menus products. Cream soup from it turns out low-calorie, but nutritious. It is very easy to prepare, the process will take you a little more than half an hour. The taste of the soup is difficult to describe, but broccoli lovers will definitely like it. Remember how to cook it light diet dish.
Ingredients:
- broccoli - 0.3 kg;
- water - 1 l;
- milk - 100 ml;
- processed cheese - 100 g;
- salt, bay leaf, pepper;
- carrots - 1 small;
- potatoes - 1 pc.;
- onion - 1 pc.
Cooking method:
- Separate the broccoli into florets. Clean and cut the rest of the vegetables.
- Fill food with water. Bring to a boil, cook for a quarter of an hour. Salt, pepper and toss in the bay leaf before turning off.
- Transfer the cooked vegetables to a blender. Puree.
- cook vegetable puree and mix with broth, milk. Pieces are added last. processed cheese. Bring soup to a boil again, remove from heat and serve.
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