Puree tomato soup is a classic recipe. Tomato puree soup - preparation

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- 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 a plate crunch so deliciously!

Making puree soup is a little different from making 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

Soups - mashed potatoes have recently become a favorite dish of many. But there was a time when such soups were a curiosity. Our diet included traditional cabbage soup and borscht.Over time, puree soup recipes have become a popular dish for every day.The advantage of such soups is the ease of their preparation. No need to bother yourself with a beautiful cut of vegetables - washed, coarsely chopped, boiled and chopped. their soft, enveloping texture. Depending on your desires, you can cook hearty soup with added meat. Can you submit light diet, no less delicious puree soup, which will be eaten with pleasure by those who want to lose weight, both children and the elderly. I will say more if your child is naughty and does not eat in general onion or cabbage with such a soup, you can outwit him - in a frayed form, he will eat everything to the last spoon.

Helpful Tips for Making Delicious Puree Soup

1. It turns out delicious non-liquid cream soup, with a velvety texture. For this, vegetables should be slightly more than in regular soup and the broth should just cover the vegetables a little.
2. Such grated soups can be cooked only in vegetable broth, or you can pre-boil meat or fish broth. More tender, it turns out on the broth of chicken or turkey.
3. The dish will be tastier if it is seasoned with cream or butter before the end of cooking.
4. You can serve croutons with such soups or put fried crackers directly on the plate.
5. To make cream soups, you will need a blender. Vegetables are boiled until cooked, and then pureed with a blender. If there is no blender, you can grind the vegetables with a strainer.
6. If the soup turned out to be liquid, you can correct the situation by adding grated hard cheese to it.

Cream soup recipes with photos step by step

Delicious and healthy soups can be prepared by alternating different vegetables. It is especially important to replenish the body with vitamins in winter or early spring.

Vegetable cream soupsideal for children under one year old and for those who want to lose weight.

Cooking diet soupswe can do with just vegetable broth without any additives. And if we cook for adults who are not in danger of being overweight, then you can safely cook soups by adding sour cream, cream, grated cheese or crackers.

Mushroom soup-puree from champignons in bread

One of the most nutritious and delicious, in my opinion, is mushroom soup. Very tasty creamy soup made from fresh forest mushrooms especially white mushrooms. But if there are none, no big deal. Tasty soup comes fromchampignons, from frozen and even dried mushrooms.

Little trick: if you don't have fresh mushrooms, cook from champignons, and for flavor in soup or any other dish, put a few tablespoons of homemade mushroom seasoning.

I like to surprise my family with a new serving of a familiar dish. Therefore, I recommend cooking not just Mushroom cream soup, and in soup in bread.

Ingredients:

• rye bread ready round - 4 pcs.
• fresh mushrooms - 400 gr.
• onion - 2 pcs.
• potatoes - 5 pcs.
• cream - 400 ml.
• cheese - 100 gr.
• garlic - 2-3 cloves
• salt, pepper to taste
• a few champignons and herbs for garnish
• vegetable oil

Bread for soup is better to buy a small size. We take bread and cut off the crown, it will serve as a lid. In the bread, carefully scrape the crumb, trying not to damage the walls and leaving a little crumb.

For strength, dry the bread in the oven at a temperature of 180 ͦ C for about 15 minutes. It is not necessary to bake the bread, in some recipes the soup is simply poured into fresh bread.

Pass the garlic through a press, mix with vegetable oil. We rub the bread with this mixture from the inside, do not forget to grate the lid.

Now chop the onion and fry in butter until translucent.

We clean the mushrooms and add to the pan to the onion, fry together for a few minutes.

Put coarsely chopped potatoes into boiling salted water, add fried onions with mushrooms and cook until tender. Don't forget to add black peppercorns And nutmeg. Grind the mushroom mass and potatoes with a blender.

Pour the cream into the mushroom puree, bring to a boil, but do not boil!

Pour the soup into bread tureens, cover with a bread lid and serve.

To decorate the soup, you can cut a few champignons into thin plates and fry in a dry frying pan on both sides.

It remains to pour the soup into bread, put a few fried champignons on top, cover with a lid and surprise loved ones.

Broccoli soup

Light vitamin soup, healthy with a delicate taste. This soup is ready for one or two. You can cook with meat, chicken broth, or you can just use vegetable broth.

Ingredients:

• broccoli - 1 kg
• potatoes - 2 pcs.
• broth (chicken, meat, vegetable) - 2 l
• onions - 2 pcs.
• cream cheese– 200 ml
• black pepper, salt to taste
• butter or ghee - 2 tbsp. l.

Fry chopped onion in butter or ghee. When the onion is browned a little, add the chopped potatoes and simmer all together a little over low heat.

Add broccoli to the potatoes, add a little broth and simmer for 10 minutes over low heat until the broccoli is soft.

Transfer vegetables to a saucepan.Boil the broth and put vegetables in it, cook everything together for another 10 minutes.

Grind vegetables with a blender.

Salt the soup and add cream cheese to it. Stir the soup until the cheese is completely dissolved and bring to a boil.

Lightweight, soft and healthy soup ready.

Vitamin carrot soup

We all know how useful carrots are for the body. Yes, and carrot soup turns out to be sweetish and especially velvety in texture. I recommend a simple classic carrot soup for children. This soup is prepared quickly, with the addition of cream and the cooking process is similar to other soups. I stopped at unusual recipe carrot cream soupmore spicy and spicy. I will warn you right away that the preparation time for such a soup is about 3 hours. Believe that the taste of such a soup will more than compensate for all your hard work.

Ingredients:

• carrots - 5-6 pcs.
• water or broth - 0.5 l.
• red onion -2 pcs.
• brown sugar - 1 tbsp. l.
• balsamic vinegar- 1 tbsp. l.
• ginger root - 5 cm
• garlic - 1-2 cloves
• coconut milk - 100 ml.
• salt to taste

Cut red onion into rings.

Pour vegetable oil into a saucepanPour brown sugar, pour in balsamic vinegar.

Pour the onion there, fry a little, reduce the heat and simmer for 15 minutes under the lid. Salt and add finely chopped garlic.

Carrots cut into 4 parts, put in a separate dish, pour vegetable oil. Put the carrots on parchment on a baking sheet and bake in the oven for 30 minutes at a temperature of 200 ° C.

Peel a piece of ginger root.

During this time, the onion has already been extinguished. Add water and a whole piece of ginger to the pan (we will remove the ginger later). Cook the soup under the lid for 2 hours over very low heat.

Put the baked carrots in the soup and cook for another 30 minutes.

Now we remove the ginger from the soup, and grind the rest of the contents of the pan with a blender.

Pour coconut milk into the grated soup (you can replace it with almond milk or low-fat cream).

Ready! Try and enjoy!

Carrot puree soup in a slow cooker

And if you are cooking carrot soup in a slow cooker, then the video will help you.

Green Pea Soup

Such a soup is no less useful than carrot soup, because green pea is a storehouse of vitamins, fiber, magnesium, calcium, zinc. Even in winter, frozen green peas are always on sale, so making creamy green pea soup is not difficult.

Ingredients:

• potatoes - 4 pcs.
• green peas - 500 gr.
• water - 1 l.
• black pepper, salt to taste
• coconut milk- 300 ml.
• butter - 1 tbsp. l.
• Dry herbs of Provence
• vegetable oil - 1 tbsp. l.
• fresh herbs to taste

Boil chopped potatoes in boiling water for 5 minutes.

Pour fresh or frozen green peas into the broth, salt, add Provence herbs to taste and cook for another 10 minutes.

Right in the pan, chop the vegetables with a blender, pour in the coconut milk, put the butter, grind it with a blender and bring to a boil.

Serve green pea cream soup with dried croutons, and pour finely chopped fresh herbs into a plate on top.

Creamy cauliflower soup with cheese

Another simple and delicious recipe cream soup for lovers of vegetable soups. If desired, we saturate this soup with cream and grated cheese. But if you are struggling with excess weight, then you can replace the cream as in the previous recipe, coconut milk and skip the cheese. The soup, of course, will not turn out so tasty, but it is suitable for those who want to lose weight.

Ingredients:

• cauliflower- 1 kg.
• potatoes - 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• water - 1.5 l.
• black pepper, salt to taste
• butter - 2 tbsp. l.
• low-fat cream - 100 ml.
• cheese - 100 gr.
• fresh herbs to taste

In a frying pan, lightly simmer the chopped onions, carrots and potatoes in butter in butter.Boil water, salt and put vegetables from the pan into it. Send cabbage there, after dividing it into inflorescences. Cook everything together for 5 minutes, remove the pan from the heat and puree the vegetables with a blender.

Pour in the cream, bring to a boil (do not boil!) and add the grated cheese.

It is very tasty to serve this soup with croutons.

Another option delicious puree soup cauliflower in chicken broth.

Cauliflower soup with chicken and bell pepper

Ingredients:

• chicken fillet - 300 gr.
• cauliflower - 1 pc.
• Bulgarian red pepper - 4 PCS.
• onion - 1 pc.
• water - 1.5 l.
• garlic - 3 cloves
• black pepper, salt to taste
• thyme - 1 tsp
• smoked paprika - 1 tsp

Boil chicken fillet in salted water until tender. Remove the fillet from the broth and chop.

Cut the red pepper in half, remove the seeds and bake in the oven until the first signs of charring. Place hot in a plastic bag and refrigerate. Remove the skin and cut into pieces.

Divide the cauliflower into florets, add diced onion and garlic and lightly fry in butter.

Boil the broth again and put all the ingredients into it, salt, pepper, add seasonings and cook for another 10 minutes.Remove the pot from the heat, chickenchop the fillet finely with a knife, and vegetables with a blender. Although a blender can break and chicken fillet.

When serving, garnish the soup with a ring of red pepper and chopped green onions.

One of the most popular and easy to prepare is cheese soup. There are a lot of calories in it, thanks to cheese, but it can be called “You will lick your fingers.”

Cheese cream soup with bacon

Ingredients:

• bacon - 100 gr.
• sausages - 50 gr.
• processed cheese- 250 gr.
• potatoes - 4 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• water - 1.5 l.
• black pepper, salt to taste
• greens to taste

Cut the bacon into small cubes and fry in a pan until all the fat is rendered. Cut the sausages into cubes and add to the pan with the bacon. Put a piece of butter there. Fry for a couple of minutes, add flour, stir until the lumps disappear and simmer for another 3 minutes.

Place carrots, potatoes and onions in a pot of salted boiling water. Cook until tender, and 5 minutes before the end, add melted cheese.

Combine bacon and sausages with vegetables and chop everything in a saucepan with a blender and cook everything together for 10 minutes.

carrots - 2 pcs.

pumpkin - 1.5 kg

water - 1.5 l.

shrimp - 300 gr.

We rub the carrots on a coarse grater and lightly fry in sunflower oil.

Cut the pumpkin into cubes and send to the carrots, lightly fry for about 10 minutes. Salt and pepper. Pour a little water and simmer the vegetables over low heat under the lid. Grind the prepared vegetables with a blender.

If the puree is too thick, add a little water.

Pour the shrimp into the puree and cook for 5-7 minutes.

It turns out a very light, beautiful and sunny soup.

As you can see, the recipes for puree soups are diverse, there are a lot of them. Such soups are good because they allow you to improvise and change the ingredients according to your taste and imagination. But the topic is so broad that think, We will return to it again and again.

BUT Until then, bon appetit and hot delicious soup!

Very tasty and light meal is tomato soup. The classic recipe for this treat includes lots of fresh ripe tomatoes and assorted spices. You can cook such a soup both on water and on vegetable or meat broth.

According to the classic recipe, the basis of the tomato first course will be chicken bouillon. In addition to a glass of the indicated ingredient, it is taken: a large spoonful of butter and olive oil, a pound of ripe tomatoes, a small spoonful of dried basil and granulated garlic, a pinch of nutmeg, salt, a white onion.

1. Tomatoes are washed, cut into small slices, sprinkled with garlic and basil, after which they are sent to bake in the oven for 25 minutes.
2. Onion finely chopped and fried olive oil until soft.
3. The softened tomatoes are transferred to a container with frying. It is not necessary to remove the skin from them.
4. A glass of boiling water, butter, salt, nutmeg are added to the mass. The soup is cooked for another 15-17 minutes, after which it is pureed with a blender.

If the vegetables are sour, you can add to ready meal a little sugar.

gazpacho recipe

Ripe tomatoes are an essential part of the popular gazpacho soup. In addition to tomatoes (650 g), it includes: half a liter tomato juice, salt, 2 large spoons lemon juice, a couple of cloves of garlic, 2 white onions and the same amount of bell pepper, 3 small fresh cucumber, a bunch of fresh cilantro, salt, 1.5 small. spoons of red wine vinegar, a few drops of Tabasco sauce, 5 slices of stale gray bread, 800 ml of quality olive oil.

1. Bread soaked in water is sent to the pan, as well as garlic passed through a press and all chopped vegetables. Tomatoes are previously removed from the skin and seeds.
2. First, all the ingredients are pureed with a blender, after which they are passed through a sieve.
3. The resulting mass is salted, dressed with fruit and vegetable juice, oil, vinegar and sauce.
4. It remains to sprinkle the dish with finely chopped cilantro and put it in the refrigerator for a couple of hours.

The food is served cold.

Hot tomato puree soup

If gazpacho is most often prepared in hot summer, then this version of the soup will perfectly warm you on a chilly winter day. The dish is prepared very quickly. following products: 850 g tomatoes, 40 g wheat flour, salt, a piece of butter, 2 tbsp. any meat broth (preferably chicken), half a glass of low-fat cream, a pinch ground paprika and a handful of grated hard cheese.

1. Tomatoes rub on a fine grater. At the same time, the skin must be held by hand so that it remains intact and does not get into the soup.
2. The tomato mass is salted and sprinkled with paprika to taste.
3. Butter is melted in saucepans, on which the sifted flour is fried. There should be no lumps in the mixture.
4. The tomato mass is poured into the same bowl. The future soup is cooked for 8-10 minutes over low heat with constant stirring.
5. It remains to pour the broth and cream into the saucepan. As soon as it boils, the fire is reduced to a minimum value, and cooked for another 5-7 minutes.

Served with grated cheese.

From canned tomatoes

If fresh tomatoes were not at hand, then it is quite possible to use canned vegetables. In addition to tomatoes (800 g), take: 7 tbsp. olive oil, 2 celery stalks, carrot, large sweet bell pepper, 3-4 garlic cloves, 1.5 liters of any broth, 70 g of tomato paste, a bunch of fresh basil, salt.

1. All vegetables are peeled, coarsely chopped and fried in a saucepan.
2. Stems are cut off from a bunch of basil, tightly tied with a thread and sent to the rest of the components.
3. When the onion becomes golden, add to the vegetables canned tomatoes skinless, broth, tomato paste. If the garlic has not been fried before with the rest of the ingredients, then it can be passed through a press and added to the soup at this stage.
4. It remains to salt the mass, if desired, add seasonings, and cook until the carrots are soft.
5. From ready soup green stalks are removed, after which the mass is pureed.

If the dish turned out sour, a little sugar is added to it.

Italian tomato puree soup

The taste of such a dish will largely depend on the quality of the olive oil used. It will need to take at least half a glass. In addition, it is used: an onion, 5 soft tomatoes, a couple of garlic cloves, 4 sprigs of thyme and oregano, a bunch of fresh basil, small. a spoonful of balsamic vinegar, salt.

1. Tomatoes are washed, peeled and cut into small cubes.
2. Half of the olive oil is heated in a saucepan, chopped garlic and diced onion are fried on it. All herbs are added to the ingredients.
3. After adding tomatoes and salt, the mass is cooked over low heat for 15-17 minutes.
4. Next, remove the herbs, pour in the balsamic vinegar, the remaining oil, grind the ingredients with a special blender nozzle.

Delicious served Italian tomato puree soup with hot cream.

with beans

This version of tomato soup tastes like lobio. It turns out very tasty and nutritious. The recipe includes: 450 g of tomato puree (not pasta), 420 g of canned red beans, 850 ml of any broth, 2 onions, a chili pepper, a large spoonful of cornmeal, salt, a pinch of dried parsley. How to cook tomato soup with the addition of beans is described below.

1. Chopped onions are sautéed until transparent.
2. Tomato puree is added to the vegetable, and after boiling, the mass is left on the fire for another 5-6 minutes.
3. Pepper gets rid of seeds and finely chopped.
4. Chili, along with beans without liquid, are sent to the onion-tomato mass.
5. After 5-7 minutes of cooking, starch, mixed in a small amount of broth, is poured into the soup. The mass is salted to taste and left on fire for another couple of minutes.

Dried parsley is sprinkled in before serving.

Spicy creamy tomato soup

Potatoes will make the dish more satisfying, and garlic and chili pepper will make it spicier. The number of ingredients can be increased or decreased according to your taste. The dish is prepared from: 4 medium potatoes, 6 tomatoes, carrots, salt, onion, yellow bell pepper and chili pod, 4-5 garlic cloves, a pinch of paprika, 2 large spoons of olive oil.

1. All vegetables are washed, peeled and cut into cubes. Tomatoes are pre-peeled. Garlic is passed through a press.
2. The ingredients are poured 2 tbsp. drinking water, after which they are salted and flavored with paprika.
3. The soup is cooked over medium heat until all vegetables are soft.
4. It remains to turn it into a puree with a blender and add olive oil.

Served with garlic croutons.

With added cheese

Another Italian version of the tomato first course is with the addition of hard cheese. In addition to this product (160 g), it will include: 2 large spoons of olive oil, an onion, a couple of garlic cloves, 2 tbsp. vegetable broth, salt, half a glass of milk, 750 g of tomatoes in own juice, 2 large spoons of flour, 2 sprigs of thyme.

1. Onions and garlic are fried in any fat until golden.
2. Flour is added, and after thorough mixing, tomatoes are added to the ingredients along with the liquid.
3. The soup is salted, cream is poured into it and sprigs of thyme are poured out.
4. After about 15-17 minutes of cooking, the thyme is thrown out, and the cheese is sent to the pan.
5. It remains to grind the mass with a blender until smooth.

Tomato soup is served - mashed potatoes with cheese and rye hot toasts.

What could be more flavorful and healthier on cold winter days than a bowl of tomato soup? No one can resist this delicious, reddish first course. Tomato soup most common in restaurants in India. Tomatoes are first fried, stewed and mashed to make a smooth creamy mass. Low-calorie soup goes well with crispy crackers. It can be a main course or a gourmet snack during lunch.

Tomato puree soup - properties

Each bowl of tomato soup contains vitamin E, A, C, K, essential minerals and antioxidants that can support your health:

• The lycopene in tomato soup improves bone mass and fights osteoporosis. Its regular consumption reduces the level of TNF in the blood by 34%. Lycopene deficiency can increase oxidative stress in the bones and lead to unwanted tissue changes.
• The high level of vitamin C in the soup strengthens the heart and protects it from clogged arteries and stroke. The dish also prevents the clumping of platelet cells in the blood.
• Selenium promotes blood circulation and prevents anemia. One serving of tomato soup provides 7 micrograms of selenium, which is 11% of the recommended daily value.
• The high concentration of copper in the first course strengthens nervous system. Potassium helps in the transmission of nerve signals.
• Tomato soup is an excellent source of vitamin A and C. A cup of tomato soup provides 16% of the recommended daily value of vitamin A. Vitamin C is essential for maintaining healthy tendons and ligaments.

The only drawback of the dish is the high sodium content, which negatively affects blood pressure, kidneys and heart.

Puree Tomato Soup Ingredients

Required ingredients for 1 cup (250 ml):

• 4 medium tomatoes
• 2-3 medium cloves of garlic (1 tsp minced),
• 1 small onion
• 1 bay leaf,
• 1 tsp corn starch,
• 2 tbsp. l. water,
• 1.5 tbsp butter,
• 1 cup water
• 1 st. l. cream (25-30% fat), you can take another 2 tbsp. for decoration when serving a dish,
• 1 tbsp regular sugar,
• 1 or 2 slices of bread (rye or white)
• ground black pepper to taste
• salt to taste.

Tomato puree soup - cooking

• Wash the tomatoes first and set them aside. Boil about 5 cups of water in a saucepan. Dip the tomatoes in boiling water so that the liquid completely covers them. Add 1 tsp. salt and bring water to a boil.

• Turn off the heat and cover the pot with a lid. Let the tomatoes soak in hot water for half an hour.

• Drain the water and let the tomatoes cool. Thanks to blanching, the skin from the tomato is easily removed.

• Heat up a frying pan or oven and place the pieces of bread in it. Fry over low heat until crispy on both sides. If you are using an oven, place the bread in the oven at 200°C.

• Make a smooth paste with 1 tsp. starch and 2 tbsp. l. water.

• Chop the tomatoes on a cutting board, or do it over a blender so that the juice goes straight into the container. Make a smooth puree without any lumps.

• Melt the butter in a saucepan. Add bay leaf, chopped garlic and fry for a few seconds over low heat.

• Dip the chopped onion into the oil and brown it.

• Pour the tomato puree into the saucepan.

• Stir and then add a glass of water, salt and black pepper.

• Bring the soup to a boil over medium heat and add the starch paste you prepared earlier.

• Mix well and boil for 3-4 minutes until thickened. Then add sugar and 1 tbsp. cream.

• Stir in the cream soup and simmer for another minute. Turn off the fire.

• Pour hot tomato soup into cups. Add bread crumbs to it. Garnish the dish with parsley or coriander leaves.

The pure tomato flavor, gently spiced with onion and garlic, is a great way to start your new day.

Almost everyone loves puree soups - for their velvety texture, delicate taste, ease of preparation and for the surprise. It can easily be renamed "Guess Soup". Indeed, eating such a soup with appetite, not knowing the ingredients, it is sometimes very difficult to determine what it is cooked from. And now, ardent opponents of zucchini and onions, wrapping up a second bowl of soup from unloved vegetables, do not even know about the catch. For puree soups, vegetable, fish or meat broths are used. If a dish is cooked with meat, then most often with chicken. Soups are made from one or more types of vegetables, sometimes legumes are added - peas, beans or cereals - rice or barley.

Soup puree - food preparation

Before boiling vegetables, they are peeled and coarsely chopped. A characteristic feature of puree soups is the grinding of boiled products to a state of homogeneous mass. Next, the puree is diluted with broth to the desired consistency, brought to a boil and poured into plates. “Required consistency” means that the soup must be thinned to a thickness that is more to your taste. Products are ground through a sieve, or most often, crushed with a blender, using food processor or mixer with attachments.

Soup puree - best recipes

Recipe 1: Mushroom Puree Soup in a Bread Pot

I would like to start with this recipe. Because the soup turns out to be very, very tasty, and the serving of the dish is directly restaurant-like. Although this soup is cooked very quickly, it is better to cook it on a day off so as not to rush anywhere. A bread bun is baked or bought, preferably rye, small in size (300-400g). The pulp is removed, the walls and bottom of the bread pot are soaked with garlic from the inside and filled with soup. They eat soup along with bread, pinching off pieces directly from the “plate”. The ingredients are for four servings.

Ingredients: any mushrooms - 500g, one large onion, 2-3 large potatoes (400g), 0.5 l of fat cream (20%), 100g of any hard cheese, salt, pepper, two cloves of garlic, vegetable oil, 4 rye rolls.

Cooking method

You can start by preparing dishes for soup. Cut the top off the bun. This will be the lid for the bread pot. Carefully, so as not to make a hole in the bottom or walls of the roll, remove the bread pulp. When cleaning the crumb, one should not be zealous and leave too thin a crust. Then the plates should be sent to the oven for 15 minutes so that they are slightly dried (180C).

Grind the chopped garlic with vegetable oil and brush the cooled bun with this mixture from the inside. And the lid too.

Put boiled finely chopped potatoes. The water should just cover it slightly. Fry onion with mushrooms in a pan and transfer to a bowl with potatoes, continuing to cook. You can leave a few whole boiled small mushrooms for decoration. Pepper and salt the soup, bring to readiness. Drain the broth. When it cools down, you can freeze the cubes and then use them for other dishes.

Grind mushrooms and potatoes to a puree state, pour in the cream and put on fire. As soon as the first bulges appear, signaling that the liquid will soon boil, turn off the fire. Those. Do NOT boil the soup. This is important because affects the taste. Pour the hot soup into pots, sprinkle with cheese, put a couple of whole mushrooms hidden earlier in each, close the lid and serve. Yummy!

If you suddenly don’t dare to cook soup in pots for now, here is another recipe for one wonderful mushroom puree soup. You will need: a pound of fresh champignons, a glass of cream (15-20%), 600 ml chicken broth, 2 onions, 50 grams of butter, two tablespoons of sunflower, 2 tablespoons. tablespoons of wheat flour, pepper and salt to your taste.

Cooking method

Randomly chop the onion and mushrooms and fry until soft, not forgetting to salt and sprinkle with pepper. It will take 15-20 minutes. Then pour a glass of broth into the mass and grind in a blender.

Heat the butter in a saucepan and fry the flour in it for two minutes. Next, add the chopped mushroom mass and the remaining broth to the flour. After boiling, boil for about seven minutes, pour in the cream, add salt to taste and bring to a boil. Do not boil. It is recommended to serve croutons or crackers with the soup.

By the way, be sure to return to the soup in bread pots.

Recipe 2: Zucchini Puree Soup

Whoever tries this soup for the first time cannot always determine what it is made of. Many say that from mushrooms, although there are no mushrooms at all. Delicate velvety texture soup-puree with a creamy taste fascinates from the first spoon.

Ingredients: 4 young zucchini, vegetable (chicken) broth - 1 liter, 180 ml cream 15-20% fat, 2 large potatoes, 1 onion, 1 clove of garlic, vegetable oil - two tablespoons, salt and pepper, water - 250 ml.

Cooking method

Heat oil in a saucepan, add randomly chopped onion, minced garlic, coarsely chopped potatoes and zucchini. Saute vegetables for five minutes, stirring occasionally to prevent burning. Then pour in the broth and a glass of water. When the mass boils, reduce the heat and boil for 20 minutes. The main thing is that the potatoes become soft. Remove from heat and puree in a blender. Pepper, salt, add cream, bring to a boil (no need to boil, just warm). The soup is ready!

Recipe 3: Chicken Puree Soup

Light, at the same time nutritious and healthy first course, because chicken has always been considered dietary meat, easily digested by the stomach. Vegetables saturate the soup with essential trace elements and, together with the chicken, give it an amazing taste and aroma.

Ingredients: chicken meat (fillet) - 300g, 2 small carrots, 3 potatoes, fleshy stalk (stalk) of celery, dried dill, allspice - 4 pcs., 3 cloves of garlic and, if desired, a handful walnuts.

Cooking method

Coarsely chop vegetables and meat and put in a saucepan. Salt, add peppercorns, garlic and pour water flush with vegetables and meat. Cook until tender - 20-30 minutes. Drain the broth and strain. Grind vegetables and meat in a blender, dilute with broth to the desired consistency, add dill and bring to a boil. Serve sprinkled with chopped nuts.

Recipe 4: Tomato Puree Soup with Beans and Bacon

A rich and satisfying soup of a rich, bright red color with multiple flavor notes intertwined into a single fragrant bouquet. Once you've tasted even a spoonful of soup, you won't be able to stop until you empty the whole plate. It uplifts the mood, gives strength and warms the blood. If fatty foods are contraindicated for you, or you are on a diet, you can exclude bacon from the composition. Use fresh tomatoes when in season. If you can't find Tabasco, add a pinch of hot chili pepper.

Ingredients: 1 onion, stalk (stalk) of celery and carrots, tomatoes in their own juice - one jar (400g), 2 cloves of garlic, 1 can of any canned beans - white or red (400g), vegetable or meat broth 1 liter, 150 g rice, Tabasco sauce - a few drops, ½ tsp. granulated sugar, 4 strips of bacon (one per serving), salt, pepper, croutons and herbs as desired (on a plate).

Cooking method

Finely chop onion, garlic and celery and fry. Add grated carrots and sauté a little. Next, put chopped tomatoes, salt, sugar, Tabasco and spices as desired to your taste. Mix the ingredients and simmer a little.

In a boiled broth (or water), put rice, beans from a jar (drain the liquid first) and tomato mass with vegetables. The soup is cooked without a lid for about 20 minutes from the moment of boiling. It needs to be stirred periodically. Grind the finished mass to a puree state. This can be easily done with an immersion blender. Bring to a boil again and serve with bacon, herbs and croutons. Bacon slices are pre-fried until crispy and broken into pieces.

Recipe 5: Creamy Cauliflower Soup with Cheese

This soup will appeal even to those who do not like cabbage because of the smell. Cream and cheese drown out the taste of boiled cabbage and saturate the soup with a new delicate, creamy and pleasant taste.

Ingredients: cauliflower 1.0 kg, 1 carrot and onion each, 2 medium-sized potatoes, 30 g butter, 1.3-1.5 l water, 100 ml 10% cream, salt and pepper, 100 g hard cheese.

Cooking method

Rinse the cabbage, divide into inflorescences and boil, salt the water. This will take about 15 minutes. Throw away in a colander.

Fry the chopped onion in a saucepan until transparent, add coarsely chopped carrots and potatoes and stew a little together. Pour in water and cook until the vegetables are soft. Next, add cabbage, boil for a couple of minutes and, removing from heat, chop with a blender. Pepper, salt, pour in hot cream, add grated cheese and boil for two to three minutes. Serve with croutons.

Recipe 6: Renoir Eggplant Puree Soup

Ingredients

300 g eggplant;

olive oil;

fresh tomato;

salt and hot red pepper;

onion head;

spices "Provencal herbs" - 7 g;

4 cloves of garlic;

30 g creamy soft cheese;

300 ml vegetable broth;

cream - 150 ml.

Cooking method

1. Peel the eggplant, cut into small slices and soak in salt water for half an hour.

2. Dip the tomato in boiling water, remove the skin from it and cut into quarters. Free the garlic from the peel. Make a basket out of foil and put the tomato and garlic cloves in it. We send it to the oven preheated to 200 C for 20 minutes.

3. Fry pre-peeled and chopped onions in hot olive oil until golden brown.

4. Drain the water from the eggplants, squeeze them out and put them in a pan with onions. Lightly fry and pour in a glass of broth. Powder provencal herbs, boil, twist the fire and simmer under the lid for about 10 minutes. Turn off the fire, cool and transfer to the blender bowl.

5. Take out the baked garlic and tomatoes, add them to the eggplant, sprinkle with red pepper and grind. Add soft cheese and pour in the hot cream. Salt. Mix with a blender until smooth. Pour into a tureen and serve.

Recipe 7: Japanese Carrot Puree Soup

Ingredients

processed cheese - 100 g;

350 g carrots;

fresh parsley;

onion - 200 g;

a liter of any broth;

30 ml vegetable broth.

Cooking method

1. Peel the vegetables, wash them and chop them finely.

2. In a deep frying pan, heat the oil and fry the onion in it until golden brown, but do not fry. Add carrots to this and fry for another minute.

3. Pour the broth into a saucepan, add chopped cheese to it. Salt and pepper. Pour the roasted vegetables into the broth. Cover and cook until the vegetables are fully cooked. Turn off the heat and leave the soup for ten minutes. Then puree it with an immersion blender. Divide soup among bowls and garnish with parsley sprigs.

Recipe 8: Carrot Cream Soup with Crab Meat

Ingredients

65 g butter;

130 g of onion;

25 ml of lemon juice;

carrots - 400 g;

180 g crab meat;

50 g white rice;

a pinch of lemon zest;

spices and sea salt.

Cooking method

1. We put a thick-walled pan on the stove. Turn on the heat to medium and melt the butter.

2. Clean and wash the vegetables. Chop the onion into small pieces. Cut the carrot into thin slices.

3. Put the chopped vegetables into the pan, add the washed rice, salt and pepper, add the bay leaf. We fry everything together for about six minutes. Pour six cups of water into a saucepan. Bring to a boil over high heat. Then we twist the fire and cook for another 25 minutes. Remove bay leaves.

4. Pour the soup into the blender container and puree until smooth. Pour back into the saucepan, put the lemon zest, mix and cover with a lid.

5. Mix crab meat with chopped onion and lemon juice in a bowl. Divide this mixture into bowls and pour hot soup over.

Recipe 9: Turkish Lentil Puree Soup

Ingredients

350 g red lentils;

120 g of onion;

black pepper;

450 g potatoes;

spices and dried mint;

carrot;

tomato paste - 70 g;

garlic croutons.

Cooking method

1. We thoroughly wash the lentils, and fill it with water. We put on fire.

2. We clean the potatoes, wash them and cut them into medium-sized cubes.

3. Grind peeled carrots and onions. Onions - in small pieces, carrots - in large chips.

4. Add potatoes and other vegetables to the lentils. We will cook for about an hour.

5. Cool, pour into a blender container and beat until smooth. Drain back into the pot and boil.

6. Fry flour in hot oil. Then add tomato paste, pepper and salt. Put in a saucepan. Mix, season with spices and mint. We will cook for five minutes. Pour into bowls, add garlic croutons and serve.

Recipe 10: Sunny Cream Soup

Ingredients

4 carrots;

50 g of hard cheese;

5 potato tubers;

kitchen salt;

onion - head;

cream or sour cream;

chicken breast.

Cooking method

1. Peel all vegetables and cut them into large pieces.

2. chicken breast place in a pot of water. Add the vegetables to this and cook over moderate heat until the vegetables are soft and the chicken is done. Take out the breast and let it cool.

3. Transfer the vegetables to the blender container and beat until pureed. Pour in a glass of broth and continue beating for another minute.

4. Transfer the vegetable puree to a saucepan, stir and boil. Pour the soup into bowls. Put in every piece chicken meat and sprinkle with grated cheese. Serve with sour cream or cream.

Recipe 11: Chicken Pasta Soup

Ingredients

2 handfuls of pasta;

7 potatoes;

500 g chicken drumstick;

60 g butter;

salt and spices;

bulb;

80 ml soy sauce;

2 carrots;

10% cream - an incomplete glass.

Cooking method

1. From chicken drumsticks boil the broth. Take out and cool the meat. Separate it from the bones, and tear it with your hands.

2. Peel and wash all vegetables. Cut carrots and onions into small cubes. Melt the butter in a saucepan and fry the vegetables in it until soft. Pour in soy sauce, stir and turn off the heat.

3. Put the sliced ​​\u200b\u200bpotatoes into the broth. Add fried vegetables and cook until potatoes are soft. Pepper and salt.

4. Boil separately pasta rinse them under the tap.

5. Remove the pot of soup from the heat and puree it with an immersion blender. Pour in the cream and heat it over low heat.

6. Pour the soup into bowls, put pasta and pieces of meat in each. Serve sprinkled with chopped herbs.

- If for some reason a freshly prepared puree soup cannot be served immediately, the pan must be put on water bath: the soup will not boil, and, at the same time, will remain hot.

- Puree soups are served with croutons fried in butter, crackers dried in the oven or small pies with various fillings - with cabbage and eggs or meat. TO fish soups— pies with fish.

- For nutritional enhancement vegetable puree soup you can add cream or egg dressing. Pour an incomplete glass of hot cream or milk into two or three raw yolks, add the mass to the soup and mix.