You can use zucchini instead of zucchini.

iko/Depositphotos.com

Ingredients

  • 1 onion;
  • 1-2 cloves of garlic;
  • 1 kg of zucchini;
  • 1 liter or chicken broth;
  • salt - to taste;
  • 250 ml heavy cream - optional.

Cooking

Cut the onion into small cubes and mince the garlic. Place vegetables in a saucepan with hot oil. Stir-fry for about 5 minutes over medium-high heat.

Cut the zucchini into circles or half circles. Add them to the vegetables and pour over the broth. Bring to a boil and simmer for 15-20 minutes until the zucchini is soft.

Puree the soup with a blender and season with salt and pepper. You can add cream to the soup so that it acquires a more delicate creamy texture.


qwartm/Depositphotos.com

Ingredients

  • 1 carrot;
  • ½ onion;
  • 1 medium zucchini;
  • 1-2 potatoes;
  • 200 g of champignons;
  • 1 tablespoon of vegetable oil;
  • 1½ liters of water;
  • 1 clove of garlic;
  • 100 g of processed cheese;
  • salt - to taste;
  • ground black pepper - to taste.

Cooking

Grate the carrots on a coarse grater and chop the onion. Cut zucchini, potatoes and mushrooms into small pieces.

Heat the oil in a saucepan and put the onion and. Fry, stirring, over medium heat for 3-4 minutes. Throw in the mushrooms and cook for a couple more minutes.

Pour in water and bring to a boil. Put the potatoes and cook for 10-15 minutes. Throw in the zucchini and minced garlic and leave for another 5 minutes.

Add cheese and stir until completely dissolved. Boil the soup for a few minutes. The potatoes should become soft.

Salt and pepper the dish. Remove from heat and leave covered for 10-15 minutes.


oxyzay/Depositphotos.com

Ingredients

  • 2 medium zucchini;
  • water - as needed;
  • seasoning "Provencal herbs" - to taste;
  • 1 bunch of basil;
  • 50 g of hard cheese;
  • 3 tablespoons of soy sauce;
  • a few slices of baguette - for serving.

Cooking

Peel the zucchini and cut into half circles. Put in a saucepan and fill with water so that it slightly covers the top pieces.

Add the seasoning and cook over medium heat for 20 minutes until the zucchini is soft.

Add finely chopped basil, butter, finely grated cheese and soy sauce. Stir and remove from heat. Puree the soup.

Dry the baguette in a dry frying pan or in the oven. Before serving, place a slice of baguette in a bowl of soup and lightly drizzle over the bread.


littlespicejar.com

Ingredients

  • 1 onion;
  • 1 carrot;
  • 2 celery stalks;
  • 2-3 potatoes;
  • ½–1 green hot pepper;
  • 3-4 cloves of garlic;
  • 3 tablespoons of butter;
  • 1 liter vegetable or broth;
  • 1 dried bay leaf;
  • ¼ teaspoon dried thyme;
  • 2 medium zucchini;
  • 350–450 g fresh or frozen corn;
  • salt - to taste;
  • ground black pepper - to taste;
  • 250 ml of heavy cream;

Cooking

Chop the onions, carrots, celery, potatoes and hot peppers into small cubes, removing the seeds from it. Mince the garlic.

Heat oil in a saucepan over medium-high heat. Add the onions, carrots and celery and cook, stirring, for about 5 minutes. Throw in potatoes, peppers and garlic and fry for another 3-4 minutes.

Add broth, bay leaf and thyme and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. The potatoes should be half cooked.

Throw in small cubes of zucchini and corn. Cook for 5-7 minutes or until potatoes are completely soft. Season the soup with salt and pepper.

Remove the parsley and puree with a blender for about 2 cups of soup or a little more. Return puree to saucepan and increase heat. Pour in the cream and bring the soup to a boil. Garnish with chopped parsley before serving.


supergoldenbakes.com

Ingredients

For crackers:

  • several slices;
  • ½ teaspoon dried garlic;
  • ½ teaspoon of a mixture of any herbs (for example, Provence or Italian);
  • 1-2 tablespoons of vegetable oil.

For soup:

  • 1 potato;
  • 2 medium zucchini;
  • 1 stalk of leek;
  • ½–1 green hot pepper;
  • 1–
  • 1 teaspoon curry seasoning;
  • ½ teaspoon ground cumin;
  • ½ teaspoon ground turmeric;
  • salt - to taste;
  • ground black pepper - to taste;
  • 250 ml vegetable stock or water
  • 400 ml coconut milk;
  • 1-2 bunches of spinach + for serving.

Cooking

Divide baguette into cubes and roll in garlic and herbs. Heat the oil in a skillet over medium heat and brown the bread on all sides.

Cut the potatoes and zucchini into medium pieces, and the leeks and green peppers, peeled from seeds, into small pieces.

Heat oil in a saucepan over medium heat, add curry, cumin and turmeric and sauté, stirring occasionally, about 1 minute. This will release the flavor of the spices.

Add vegetables and stir. Salt, pepper, cover and simmer for about 5 minutes. Pour in the broth or water and cook until the potatoes are soft over moderate heat.

Add spinach and cook for 2-3 more minutes. Puree the soup with a blender. Serve with croutons and chopped spinach.


lena.saulich.gmail.com/Depositphotos.com

Ingredients

  • 300 g chicken fillet;
  • 1 liter of water;
  • 1-2 potatoes;
  • 3 small zucchini;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 onion;
  • 1 carrot;
  • 1-2 cloves of garlic;
  • 200 g melted cheese.

Cooking

Pour water into a saucepan and bring to a boil over high heat. Reduce it and cook for 15-20 minutes at a moderate boil. Transfer the fillet to a plate.

Cut potatoes and zucchini into small cubes. Put the potatoes into the broth. When it boils, throw in the zucchini, salt and pepper. Simmer for about 20 minutes until potatoes are soft.

Heat the oil in a frying pan and sauté the finely chopped onion. Add coarsely grated carrots and cook for another 7-8 minutes. Throw in the minced garlic, salt and pepper and saute for 1 minute.

Put the fry in a saucepan, stir and bring to a boil. Puree the soup with a blender and dissolve the cheese in the dish. Cut the chicken fillet into small pieces and send to the soup.


etorres69/depositphotos.com

Ingredients

  • 1 kg of zucchini;
  • 2-3 tablespoons of vegetable oil;
  • 2 cloves of garlic;
  • 4 tablespoons;
  • 750 ml of milk;
  • salt - to taste;
  • ground black pepper - to taste;
  • purchased or homemade crackers - for serving.

Cooking

Cut the zucchini into small pieces. Put them in a saucepan with hot oil. Add minced garlic and saute, stirring, for 20-25 minutes over medium heat.

Puree zucchini, garlic, cottage cheese and hot milk with a blender, throwing salt and pepper to the ingredients. Serve the soup with crackers.


primaverakitchen.com

Ingredients

  • 2 cloves of garlic;
  • 1 red onion;
  • 1 red bell pepper;
  • 2-3 potatoes;
  • 2-3 small zucchini;
  • 1 tablespoon of vegetable oil;
  • 1 liter of vegetable broth;
  • salt - to taste;
  • ground black pepper - to taste;
  • a few sprigs of parsley - for serving.

Cooking

Mince the garlic. Chop the onion, bell pepper and small cubes. Divide the zucchini into thin strips. To do this, it is more convenient to use a special vegetable cutter.

Put all the vegetables, except for the zucchini, in a saucepan with hot oil. Fry, stirring, for about 10 minutes over medium heat.

Pour in the broth and bring to a boil. Throw the squash noodles into the pan, cover with a lid and cook for 3 minutes.

Season with salt and pepper and cook for 2 more minutes. Sprinkle the soup with chopped parsley before serving.


alely/depositphotos.com

Ingredients

  • 2 kg of zucchini;
  • 1 onion;
  • 2 tablespoons of vegetable oil;
  • 2 tablespoons of butter;
  • 2 tablespoons of flour with top;
  • 1 teaspoon paprika;
  • 2 liters of water;
  • salt - to taste;
  • 400 g;
  • 200 ml of heavy cream;
  • ½ bunch dill.

Cooking

Peel the zucchini and grate on a coarse grater. Finely chop the onion. Heat both types of oil in a saucepan and sauté the onion over moderate heat until translucent, 2 to 3 minutes.

Add flour and stir for about 30 seconds. Throw in the paprika and pour in the water. Put the zucchini in a saucepan, salt and bring to a boil. Then cook for 4-5 minutes, removing the foam.

Add sour cream and cream and mix thoroughly. Bring the soup to a boil, simmer for 1 minute more and add the chopped dill. Remove from heat and leave covered for 5-10 minutes.


aseasyasapplepie.com

Ingredients

  • 2 tablespoons of vegetable oil;
  • 1 onion;
  • 1 clove of garlic;
  • 2 medium zucchini + more for serving
  • 850 ml vegetable broth;
  • a few sprigs of mint + for serving;
  • ½ avocado;
  • salt - to taste;
  • ground black pepper - to taste;
  • 2 tablespoons lemon juice.

Cooking

Heat up the oil in a saucepan. Add finely chopped onion and garlic and sauté over medium heat for about 5 minutes.

Add the zucchini, cut into small cubes, to the pan and cook for another 5-7 minutes. Pour in vegetable broth, bring to a boil and remove from heat.

Throw in chopped mint leaves, small cubes of avocado, salt and pepper. Puree the mass with a blender.

Before serving, add lemon juice to the soup. Garnish the dish with zucchini noodles and mint.

  • potatoes - 1.5 kg.,
  • onions - 2 pcs.,
  • bell pepper - 1 large,
  • zucchini - 3 pcs.,
  • chicken fillet - 2 pieces (500-600 gr),
  • Spices: allspice 3 peas, black pepper 3 peas, bay leaf 2 pcs, a mixture of peppers, salt
  • parsley

Delicious zucchini soup recipe

We have already successfully prepared with you, it also caused you, dear readers, the best reviews) Therefore, we are experimenting further!

Today we will prepare a delicious thick soup of chicken fillet and zucchini with potatoes, which in its thickness resembles a sauce, but we will not get confused in the name, but we will call it delicious zucchini soup) As a result, you will get a very tasty, rich and satisfying soup, which is able to please the family for both lunch and dinner - enough for everyone))

Delicious zucchini soup recipe with photo:

Despite all the preparations for soups, this time we will do this: wash the chicken breast and cut it into small pieces, marinate it in spices for 15-20 minutes. Peel the potatoes and cut into small cubes.

Cut potatoes into chunks for soup
If the zucchini is young, then you do not need to peel them much, if not, then be sure to clean and cut into small cubes, cut the onion into thin half rings or just finely.

Peel and cut the zucchini
I took red sweet bell pepper, but assorted sweet with green with bitterness would be appropriate here.
We heat a deep stewpan or thick-walled dishes and put the chicken in it first and fry it over high heat until golden brown. We reduce the fire to medium and spread the onion, zucchini and finely chopped bell pepper, mix the mass and do the next “mixing” in 2-3 minutes.

Put all the ingredients for the zucchini soup in a saucepan
Here is such a still life, dear readers) When we understand that the vegetables have already been fried, and this is about another 3-4 minutes, you can salt, hold for another minute and spread the potatoes. Pour the whole soup with zucchini with boiling water to the edges of the saucepan, reduce the heat, add allspice, peppercorns, bay leaf and cover with a lid until the potatoes are ready. If the potatoes are young - literally 15 minutes and you're done.

What a beautiful motley picture of soup
When the potatoes have become soft, spread the finely chopped tomatoes, herbs and simmer over low heat for another 3 minutes. can be turned off)

Zucchini soup recipe fast and tasty
We prepared a delicious soup with zucchini quickly and easily! Help yourself, dear readers)

Delicious zucchini soup recipe

Zucchini soup is distinguished by its ease of preparation. But this soup is not only very simple, but also very useful. After all, zucchini contains a huge amount of vitamins.

Zucchini soup contains a minimum amount of calories. Therefore, people who are on a diet can also use it.

Some may not like the lack of richness of this dish. In this case, you can add minced meat or meatballs.

How to cook zucchini soup - 15 varieties

Zucchini soup - a classic recipe

Delicate appetizing soup. The simplest, but no less tasty option for making squash soup.

Ingredients:

  • 40 g butter,
  • 500 g zucchini,
  • 1 small onion
  • 1 liter chicken broth
  • 2 carrots
  • Salt, pepper, ground ginger,
  • 150 ml cream.

Cooking:

We clean the zucchini and remove the seeds. Coarsely chop the pulp. Peel and dice the carrots, finely chop the onion. We heat the butter in a saucepan, add everything that is cut.

Keep on low heat for about five minutes. Vegetables should soften but not brown.

We add broth. Salt and pepper to taste. We are waiting for the boil, cover with a lid and cook for about 30 minutes until the vegetables are completely cooked.

We wipe the soup through a sieve or turn it into a puree with a blender. We send the soup to the pan, add ginger to taste. Gradually add the cream and heat until it comes to a boil.

Best served with cheese or garlic croutons.

Zucchini soup-puree - creamy

This soup is also very easy to prepare, as, in principle, all squash soups. But it differs in that the delicate creamy taste makes it even more beautiful.

Ingredients:

  • Zucchini - 1 pc.,
  • Garlic - 2 cloves,
  • Carrot - 1 pc.,
  • Potatoes - 2-3 pcs.,
  • Cream 10% - 150-200 ml.,
  • Chicken broth - 2-3 cups,
  • Salt pepper,
  • Vegetable oil.

Cooking:

We clean the zucchini, cut it into cubes.

Chop the onion, garlic, carrots and potatoes.

Pour vegetable oil into a saucepan and fry the garlic and onion, then put all the vegetables there.

Pour in a small amount of chicken broth. Keep on low heat for about 20 minutes, until the vegetables soften.

Blend all ingredients until puree. Pour in warm cream. Salt and pepper.

Thin with chicken broth to desired consistency. We heat the soup for about 5 minutes.

True connoisseurs of cheese will appreciate this soup. Quite hearty soup has a very pleasant cheesy smell.

Ingredients:

  • Zucchini - 1 pc.,
  • Potato - 1 pc.,
  • Water - 2 glasses,
  • Milk - ½ cup
  • Cheese - 100 g.,
  • Onion - 1 pc.,
  • green onion,
  • Dill,
  • Spices - curry, salt, pepper.

Cooking:

Throw diced potatoes and finely chopped onions into boiling water.

After 6 minutes, fall asleep chopped cubes of zucchini. We add spices.

Take the pot off the heat when the potatoes are cooked through. Put to cool.

To cool faster, you can put the pan in a container of cold water.

We lay out the prepared vegetables. We add a little bit of the broth in which they were cooked. Grind everything into puree.

We put on fire. Add grated cheese and milk. Turn it off as soon as everything boils.

Put in bowls, sprinkle with herbs.

This soup combines the wonderful taste of beans, which everyone probably likes, and a large amount of vitamins in zucchini.

Ingredients:

  • Beans - 400 g,
  • Zucchini - 500 g,
  • Celery root - 100 g,
  • Olive oil - 5 tbsp. l.,
  • Garlic - 1 clove,
  • Parsley - 1 bunch,
  • Sea salt - 1 tsp

Cooking:

Soak beans overnight, then boil.

Dice zucchini and celery root.

Peel and mince garlic and parsley.

Pour one tablespoon of olive oil into a large saucepan, fry a little celery root.

We fall asleep zucchini, beans with water and garlic. Salt. Simmer for 10 minutes until the celery is done.

Knead the soup until smooth, but so that some pieces still remain.

Pour in the remaining olive oil and sprinkle with parsley.

This soup is distinguished by its tenderness and velvety.

Broccoli is a great substitute for cauliflower.

Ingredients:

  • Zucchini - 500 g.,
  • Cauliflower - 500 g.,
  • Onion - 150 g.,
  • Carrots - 150 g.,
  • Salt, pepper, vegetable oil.

Cooking:

Finely chop the onion, rub the carrots on a grater.

We cut the zucchini into cubes, disassemble the cabbage into inflorescences.

Add vegetable oil to the pan, fry the onion.

Add carrots. We hold a little, and then we fall asleep zucchini and cauliflower. Add salt and pepper, mix.

Fill everything with hot water. Water should completely cover all contents.

We spread the vegetables, add the broth and grind with a blender or sieve.

The combination of these two products will not leave anyone indifferent.

Ingredients:

  • Zucchini - 2 pcs.,
  • Champignons - 200 g,
  • Onion - 1 pc.,
  • Potatoes - 2 pcs.,
  • Garlic - 1 clove,
  • Butter - 50 g,
  • Broth - 700 ml.

Cooking:

Cut the onion into half rings, chop the garlic.

We clean the zucchini, cut into cubes.

Young zucchini can not be peeled.

We cut the mushrooms into pieces that are approximately equal to cubes of zucchini.

Wash and peel potatoes. Also cut into cubes.

Melt butter in a saucepan, add onion and garlic. Throw in the zucchini and mushrooms.

After 7 minutes, add the broth, salt, pepper.

Cook until potatoes are cooked.

This dish will definitely appreciate the real gourmets. The soup is very nutritious and appetizing.

Ingredients:

  • Zucchini - 500 g,
  • Bulgarian pepper - 2 pcs.,
  • Tomatoes - 2 pcs.,
  • Onion - 1 pc.,
  • Carrots - 2 pcs.,
  • Ham - 1 pc.,
  • Potatoes - 1 kg,
  • Salt - 1 tbsp.,
  • Greenery.

Cooking:

Cut the zucchini and pepper into small cubes. Finely chop the onion. We rub the carrots on a large grater.

Pour vegetable oil into the multicooker pan. We select the “Frying” mode, as soon as the multicooker heats up, lower the zucchini.

After 7 minutes, add pepper, onion and carrots.

After 4 minutes, add finely chopped tomatoes.

After 4 minutes, add the ham, chopped potatoes and a tablespoon of salt. Fill everything with hot water.

Select the "Soup" mode. In an hour, the dish will be ready.

This soup is quite thick and hearty. One serving of such a dish can replace a full meal of 2-3 courses.

Ingredients:

  • Chicken fillet - 1 pc.,
  • Young zucchini - 2 pcs.,
  • Carrot - 1 pc.,
  • Onion - 1 pc.,
  • Ripe tomatoes - 4 pcs.,
  • Garlic - 2 cloves,
  • Olive oil - 2 tbsp.,

Cooking:

Cooking tomato puree. To do this, simply grind the pulp in a blender.

Peel and finely chop the onion and garlic. Cut carrots and zucchini into cubes.

Saute the onion in olive oil for about 3 minutes.

Add carrots and garlic. We continue to fry for five minutes.

Cut the fillet into pieces, also add to the saucepan. Fry until the chicken turns white.

Add zucchini. Pour in ¼ cup of water. We simmer for about 20 minutes.

Add tomato puree and cook for another 10 minutes.

Such a summer soup can be eaten not only hot, but also cold.

Ingredients:

  • Zucchini - 500 g,
  • Milk - 100 ml,
  • Yogurt - 100 ml,
  • Rice - 2 tablespoons,
  • Green onions - 4 pcs.,
  • Eggs - 1 pc.,
  • Butter - 50 g,
  • Water - 500 ml,
  • Flour - 1 tbsp.,
  • Citric acid - a pinch.

Cooking:

Finely chop the zucchini and onion. Fry them in butter.

Mix milk and water. Pour this mixture into the roast. Salt.

We wash the rice. After boiling, we fall asleep it and cook on medium heat for about 20 minutes.

We pass the flour, mix the egg and yogurt. We add all this to our soup.

We fall asleep citric acid and pepper. We mix everything.

Dietary soup, but hearty and healthy.

Ingredients:

  • Lean meat - 300 g,
  • Potatoes - 3 pcs.,
  • Carrots - 2 pcs.,
  • Onion - 1 pc.,
  • Zucchini - 1 small piece,
  • Garlic - 1 clove,
  • Greens, salt, pepper and vegetable oil.

Cooking:

We put water on fire.

We clean the potatoes, cut into strips.

When the water boils, send the potatoes to the pan. After the next boil, reduce the fire.

Cut the onion into small cubes, carrots into strips.

In a frying pan in vegetable oil, fry the carrots and onions for 3 minutes.

Zucchini cut into cubes.

Add roast and zucchini to the soup.

We twist the meat through a meat grinder with half an onion. We sculpt small lumps, send them to the soup. We interfere.

The meatballs will have to rise to the surface. After this has happened, cook for another 5 minutes and remove from the stove.

Delicate squash soup-puree - vegetarian recipe

This soup is suitable even for vegetarians.

Ingredients:

  • Zucchini - 1 pc.,
  • Leek - 1 pc.,
  • Vegetable oil - 3 tbsp. l.,
  • Salt, pepper, dill.

Cooking:

Onion cut into circles, zucchini - cubes. We chop the dill.

Heat vegetable oil in a frying pan. Fry the onion for about 10 minutes.

Add zucchini, stir. Simmer for 3 minutes. Sprinkle with dill.

We shift everything into a saucepan, pour in 0.9 liters of water. Bring to a boil. Keep on low heat for another 10 minutes.

Blend with a blender until smooth.

Delicate and light, and most importantly, a simple soup.

Ingredients:

  • Small zucchini - 3 pcs.,
  • Chicken broth - 1 liter,
  • Processed cheese - 1 pc.,
  • Cream 15% - 200 ml,
  • Garlic - 2 cloves,
  • Onion - 1 pc.,
  • Carrot - 1 pc.,
  • Nutmeg - ½ teaspoon,
  • Sunflower oil, salt, black pepper.

Cooking:

Cut garlic, zucchini, onion and carrot into small pieces.

Pour vegetable oil into a saucepan and fry the onion and garlic. After a while, add zucchini and carrots. Simmer for 8 minutes.

Add chicken broth and cook until vegetables soften.

Grind vegetables with a blender. Add melted cheese, cream, spices and cook for another 6 minutes.

The most nutritious soup ever.

Ingredients:

  • Zucchini - 1kg,
  • Pork - 200g,
  • Vegetable oil - 10g,
  • Green onions - 100g,
  • Garlic - 40g,
  • Soy sauce - 50 g,
  • Salt.

Cooking:

Cut the zucchini into half-inch squares.

Finely mince the pork. Season with garlic, onion, sauce and salt.

Roast the pork in a saucepan. Then fill with water. As soon as it boils - put the zucchini, salt.

Salt again after cooking the zucchini.

Tender chicken meat perfectly complements such a light dish.

Ingredients:

  • Chicken fillet - 2 pcs.,
  • Vermicelli - to taste
  • Olive oil - 2 tablespoons,
  • Onion - 1 pc.,
  • Garlic - 3 cloves,
  • Sweet pepper - 2 pcs.,
  • Zucchini - 2 pcs.,
  • Dried marjoram - 1 teaspoon,
  • Tomatoes - 4 pcs.,
  • Chicken broth - 2 liters.

Cooking:

Fry the onion in a saucepan until golden brown. Add chopped garlic and finely chopped bell pepper.

Wash and cut the zucchini into slices. Add them and marjoram to the pan. We fry 7 minutes.

Whisk or crush the tomatoes. Add them to the pot.

We add broth. After everything boils, put the meat. Cook until it's cooked.

Then we send vermicelli there and cook for 7 minutes.

Originality and exoticism are the main advantages of this dish.

Ingredients:

  • Small zucchini - 3 pcs.,
  • Small tomatoes - 3 pcs.,
  • Potato - 1 pc.,
  • Onion - 1 pc.,
  • Carrot - 1 pc.,
  • Shrimps - 1 kg.,
  • Vermicelli - to taste.

Cooking:

Peel and cut into large pieces potatoes, zucchini, onions, tomatoes and carrots.

We put everything in a saucepan. Fill with salted water. Cook until vegetables are ready.

We clean the shrimp. Pour in 2 cups of water and boil for 4 minutes.

We crush the shrimp, and then we remove them.

Blend the vegetables in a blender to a puree-like consistency. Add shrimp broth, peeled shrimp and boil.

You can add vermicelli.

We have collected for you the best recipes for making zucchini puree soup: with cream, milk, kefir, vegetables. Fast, simple and very helpful!

  • Half a large or one medium zucchini, about - 1.5 kg
  • Three small carrots - 150-200g.
  • Turnip onion - 150-200g.
  • Vegetable pepper (sweet not bitter) - 100-150g
  • Garlic - 2 cloves
  • Vegetable oil
  • Butter 1 tbsp. spoon
  • Cream 2 cups

The ease in preparing this soup lies in the fact that the ingredients do not have to be cut into even pieces, then they still need to be chopped.

Put on a small fire 3l. saucepan, preferably with a flat bottom, and pour vegetable oil on the bottom. As soon as the oil warms up, put the onion in the pan, simmer for no more than 2-3 minutes. Onions cannot be fried otherwise it will give bitterness.

Add carrots to the stewed onions and simmer for another 3-5 minutes.

As soon as the carrots have given up color and sweetness, add pepper and simmer everything together for another 5 minutes.

We lay the zucchini, add a little (so that the zucchini gives juice) and simmer until cooked. I determine readiness by the color of the zucchini. As soon as they become transparent, turn off the heat under the pan and let cool slightly.

After the soup has cooled, grind it with a blender, turning it into a homogeneous mass.

Pour a glass of cream into the resulting mass, add butter and put on a small fire.

Bringing to a boil, salt the soup puree to taste.

As soon as the soup boils, add crushed garlic and turn off the heat.

You have got the most delicate puree soup, which can be served as a European dish with crackers or fresh bread. You can decorate the plate with a drop of cream, fresh herbs and croutons.

Recipe 2, simple: mashed zucchini and potato soup

If you need a soup with less calories, you can use water, and for a more satisfying option, for example, chicken broth is suitable. But no matter what you choose, the result will definitely please you.

  • Water or chicken broth - 750 ml
  • Sour cream - 2 tbsp
  • Vegetable oil - 1 tbsp
  • Garlic -2 cloves
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Potatoes - 3 medium pieces (more can be, the soup will turn out more satisfying)
  • Zucchini - 2 pcs
  • Salt, pepper to taste, croutons, herbs

Peel the onion and cut into half rings or a little less, garlic into slices, lightly fry all together in a saucepan.

Cut carrots, zucchini, potatoes into small slices and send to onions and garlic, fry everything lightly.

Add water or chicken broth, simmer over medium heat until vegetables are tender. Before the end of cooking, salt and add black ground pepper.

Add sour cream and puree with an immersion blender. I got a rather thick soup, you can adjust the thickness of the soup yourself, with vegetables or broth.

Serve zucchini soup with herbs and croutons. Instead of sour cream, you can use cream, this amount is about 100 ml.

Recipe 3: Delicious Zucchini Puree Soup with Milk

Zucchini goes very well with almost all dairy products. Milk gives the soup a delicate and refined taste, and parsley emphasizes it. The soup is dietary and should especially appeal to those who follow the figure. Milk in the recipe is still diluted with water.

  • 1 medium zucchini (300 g);
  • 1 st. milk;
  • 1 clove of garlic;
  • a little green parsley;
  • salt, pepper to taste.

Thoroughly wash the zucchini and, together with the skin, cut into large cubes. We put them in a saucepan, pour a glass of milk and add a glass of water so that the zucchini does not burn and the puree soup looks more like soup.

Coarsely chop the parsley and also add it to the pan.

Let it simmer over medium heat, covering the pot with a lid. Zucchini will last 10-15 minutes. They should be soft and easy to pierce with a fork. The water should not evaporate much. Boiled zucchini with milk, salt and pepper to taste.

Squeeze out a clove of garlic. We process into puree with an immersion blender right in the pan. Soup puree from zucchini with milk is ready! Serve with fresh parsley. Delicious with a regular white loaf. Bon appetit!

Recipe 4: Creamy Zucchini Puree Soup (Step by Step)

When you want something light, refreshing, but at the same time tasty - cook zucchini cream soup! It will saturate, but will not give a feeling of heaviness in the stomach, will delight you with a delicate creamy taste and its pastel color ... And if you serve it with beautiful “hearty” croutons, you can pleasantly surprise your soulmate. We will prepare vegetable zucchini puree soup with cream, the consistency of this soup is very delicate. Try it!

  • zucchini - 3 pcs.;
  • carrots - 1 pc.;
  • potatoes - 2 pcs.;
  • onion - 1 pc.;
  • cream 20% - 250 ml;
  • garlic - 2 cloves;
  • salt;
  • for croutons - bread / loaf.

For zucchini, carrots, potatoes, garlic and onions, cut and peel the outer shells (husk / peel). Cut zucchini, onion and all root crops into large arbitrary pieces, and garlic into large slices. It is better to use young zucchini, they have a delicate peel and small seeds, it is not necessary to cut the peel of such.

If you are cooking with mature zucchini, then peel them, cut the zucchini in half and cut out all the seeds.

Place a non-stick/ceramic frying pan on the fire, pour in a few tablespoons of your chosen vegetable oil. First fry the onion segments together with the garlic slices until soft.

And then add all the other vegetable ingredients - zucchini, carrots and potatoes. Simmer the assortment together for 7-9 minutes, systematically and constantly stirring the set of vegetables, over a small, moderate heat. Add salt at the end.

Pour in as warm broth as possible (ideally) or, to save time, ordinary boiled water, cook until the vegetables are absolutely (!) Completely cooked, first of all, your potatoes.

When the zucchini and vegetables, the potatoes are ready - transfer all the circles and sticks to a deep dish (we don’t drain the liquid, of course, we still need it!). “Punch” the stewed vegetable platter with a powerful blender, into a homogeneous, without unpleasant lumps, mashed potatoes. At the same time, you need to warm the cream over a fire.

In one saucepan, combine vegetable puree, remaining broth and heated cream. Mix the puree with cream, season with more spices if necessary and let the cream soup brew under the lid. Zucchini soup is ready!

While creamy zucchini soup is infused, quickly prepare wonderful croutons. Moreover, they can be of any chosen shape - hearts, letters or certain symbols. Just cut with kitchen scissors from a not thick slice of a loaf everything that you want to express to your loved ones.

Toast the croutons in a dry frying pan and serve with creamy squash soup along with any fresh herbs! By the way, you can sprinkle the soup on top with sweet ground paprika or a pinch of red pepper, serve a slice of lemon to it or sprinkle with balsamic ...

Recipe 5: Dietary Zucchini Puree Soup with Garlic

This soup will be a welcome guest at the dinner table. If you are fasting, it will diversify your Lenten table, and if you are not fasting, you can replace part of the water with cream. But the soup is good in this lean version too! The most difficult thing is to restrain yourself and not empty the entire saucepan at once. So get ready and enjoy.

  • Zucchini 2 pcs.
  • Leek 1 pc.
  • Garlic 1 clove
  • Dill 50 gr.
  • Olive oil 2 tbsp. l.
  • Salt to taste
  • Pepper to taste

Cut the leeks into rings. I really love this onion for its delicate taste and spring green color.

Heat olive oil in a saucepan. Olive oil is best used cold pressed, it is called Extra Virgin.
Add the leeks and sauté, stirring, for 5 minutes.

Add chopped dill, salt, pepper, pour 1 liter of hot water and bring to a boil. Switch off after 2-3 minutes.

Remove saucepan from heat. Blend gently with a blender until pureed.

Add garlic. Our soup is ready. Bon appetit!

Recipe 6: Zucchini Soup Puree with Melted Cheese

The soup is tasty and nutritious. This dish will perfectly diversify your menu.

  • 2 young zucchini;
  • 1 processed cheese "Creamy";
  • 1 onion;
  • 1 clove of garlic;
  • 300-400 ml chicken broth;
  • olive oil;
  • butter;
  • salt;
  • sweet ground paprika;
  • greens for serving.

Recipe 7: Zucchini and Cauliflower Puree Soup

Delicious, healthy and lean cauliflower and zucchini puree soup. During cooking, you do not need to add anything extra to the broth - bay leaves and black pepper will be enough. Even kids enjoy eating this puree soup for lunch.

  • Cauliflower: 200 g
  • Zucchini: 1 pc.
  • Broccoli: 100 g
  • Bay leaf: 2 pcs.
  • Salt: to taste
  • Fresh herbs: to taste

Mashed potatoes can be prepared as a side dish, or as a soup. Kids love this dish very much and eat it with pleasure. As a supplement, this is a great option. In addition, for unloading days or in post mashed cauliflower and zucchini is also ideal.

We disassemble the cabbage into inflorescences and cut the zucchini not too finely (one ring into two parts). In the meantime, put a pot of water on the fire and wait for it to boil.

We send vegetables to boiling water, salt and season to taste (I recommend using only bay leaves and peppercorns). Cook until the vegetables are cooked (no more than 10 minutes over low heat).

We send vegetables to a blender and chop. If you want to make a puree soup, then add a little broth.

Sprinkle with dill or parsley before serving. If cooking for a baby, you can add more broth, potatoes when cooking broth and carrots.

Recipe 8: Lean Zucchini and Potato Cream Soup

You can prepare soup-puree from zucchini and potatoes at any time of the year, but you need to take care of the preparations for soups in advance. Zucchini hold up well to freezing, so they can be diced, frozen, and stored in the freezer until spring. And if the cottage pleased you with a good harvest of zucchini, then take the largest ones to the balcony or keep them in a cool place. Large zucchini are stored fresh until winter.

  • medium-sized zucchini - 1 pc;
  • potatoes - 3-4 pcs;
  • carrots - 2 pcs;
  • onion - 1 pc;
  • water or vegetable broth - 1.5 liters;
  • garlic - 2 large cloves;
  • vegetable oil - 3 tbsp. l;
  • salt - add to taste;
  • coarsely ground black pepper - 2 pinches per serving;
  • any greens - for serving soup.

We cut the vegetables until the water or vegetable broth boils. If the soup is not cooked in fasting, then you can cook it in chicken broth. We peel the zucchini, cut it into circles and check if there are any hard seeds inside. Cut into small cubes.

We cut carrots into small cubes or three on a coarse grater. Of course, grating is faster than chopping, but when frying, grated carrots will pick up more oil, so saving time will turn you into extra calories.

We cut the potatoes into small cubes or thin strips.

Finely chop the onion and garlic cloves. Garlic, by the way, can be added without roasting at the end of cooking to a pan with chopped vegetables or to plates.

The water began to boil intensively, it's time to load the potatoes into the pan. We wait until the water begins to boil again, adjust the fire so that the boil is not very violent, and begin to sauté the vegetables for the soup.

Heat the onion and garlic in oil. We do not fry, we will not fry. Add carrots, stir-fry vegetables for 2-3 minutes.

Pour the zucchini into the pan, mix the contents of the pan and continue to simmer over low heat for another five minutes.

The potatoes are already cooked, you can load the stewed vegetables into the pan and cook them until fully cooked.

Cook the soup for about 10-15 minutes on a very quiet fire. The slower the fire, the better and more evenly everything warms up and stews, vegetables gradually give off their taste, saturated with different aromas.

Turn off the heat when the vegetables are completely soft. Let cool slightly, transfer with a slotted spoon to a blender bowl and grind into a puree. If the walls of the pan are high, then you can drain some of the broth and chop the vegetables without removing them from the pan. Then warm up, add the broth and dilute to the desired thickness of the soup. Salt the soup, wait until it starts to boil and turn it off.

It is not necessary to infuse the puree soup; after cooking, it is immediately poured into plates and served at the table. You can add crackers, croutons, toast bread, dried in the oven, and season the soup itself with coarsely ground black pepper and fresh herbs. Bon appetit!

Recipe 9, step by step: zucchini cream soup

Zucchini puree soup with baked garlic is a fragrant and nutritious first course. The longest stage in its preparation is the roasting of garlic cloves, but it is garlic that gives the dish a delicious taste. By the way, in the process of roasting, garlic loses its inherent pungent smell, and in return, it acquires an amazing delicate aroma, which is transferred to the soup. Tender zucchini - the main ingredient of the dish, make the soup tender and appetizing. Potatoes harmoniously fit into the overall composition, making the meal satisfying. Roasted onions and freshly ground black pepper add to the flavor.

  • zucchini - 600 g
  • garlic - 1 head
  • onion - 1 small head
  • potatoes - 3-4 tubers
  • cream 10% fat - 200 ml
  • butter - 1 tbsp. l.
  • vegetable oil - 2 tbsp. l.
  • freshly ground black pepper, salt to taste.

Preheat the oven to 200°C. Separate the head of garlic into cloves. No need to peel! Put the teeth in a refractory form and sprinkle with vegetable oil (1 tbsp. L.).

Bake until soft for 30 minutes.

Cool down. Carefully cut off the ends of the skins and squeeze the fragrant garlic pulp from the cloves. Free the onion from the husk, rinse and cut into half rings.

Wash and peel potatoes. Cut tubers into small cubes.

Rinse the zucchini and cut into circles or semicircles. Young zucchini do not need to be peeled, but it is desirable to peel old ones from rough skins.

Melt the butter in a saucepan over low heat, add vegetable oil (1 tablespoon).

It is believed that soup is usually the first course. A liquid dish in which, along with various ingredients, at least half is liquid. It is often difficult to say which soup exactly, since it is very problematic to isolate the main component. This applies mainly to multicomponent soups. It is customary in the name of soups to reflect the main taste - meat soup with rice, or vegetable soup with shrimp. However, there are many soups that are simple in composition, but not always easy to prepare.

The basis of most soups is broth. Of course, there are a lot of milk-based soups, various liquids (for example, kvass). But soups on the broth, or rather, on the broth, are much more common. In French, the word broth shares a common root with the verb for "boil". Simply put, broth is a decoction obtained by boiling or boiling certain foods. Vegetable, meat, fish broths are an excellent base for soup.

Moreover, in many world cuisines, broths act as independent liquid dishes. It is hardly possible to speak about the high nutritional value of the broth, in view of the low content of nutrients in it. But broths are often used to maintain strength in case of weakness or illness, since broths are easily digested. At its core - a broth or fish broth, with the addition of spices and herbs. Vegetable decoctions - most often made with roots: carrots, celery, onions, sometimes parsnips, parsley root and others. I read somewhere that there is even a seaweed broth.

When I was little, I was fond of looking at pictures in an old cookbook. For some reason, I remember the pictures where ruddy children eat soups with pleasure. Not ordinary soups in which you can find carrots, potatoes or a piece of meat. And soups that are more like semolina. Back then, I discovered cream soups, pureed soups - homogeneous and very tasty.

It is always preferable to cook soups with broths

Often the cooking time of the main components of the soup is much less. Than the cooking time of the base - broth. Therefore, it is more convenient to initially prepare a decoction, and then cook soup based on it.

Now periodically we prepare similar first courses at home. And the most delicious we have is zucchini soup. Zucchini, a close relative of the pumpkin, grows well and does not require much care. Moreover, the fruits of zucchini can be of all kinds of colors. Often you can hear the name - zucchini. In many European languages, the name of the zucchini is pronounced as zucchini, it is customary to consider zucchini - zucchini with a green fruit. But the essence of this does not change - the zucchini remains a zucchini, even in zucchini caviar or in. An amazing feature of zucchini is an extremely low calorie content with a very high content of nutrients.

Ingredients (2 servings)

  • Young zucchini (zucchini) 2-3 pcs
  • Onion 1 pc
  • Carrot 1 pc
  • Garlic 2-3 cloves
  • Cream 3 tbsp. l.
  • Butter 1 tsp
  • Salt, sugar, black pepper, bay leaf Taste

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Zucchini soup with spices and cream

  1. For soup, you need young zucchini that have not formed seeds. Ripe or almost ripe seeds are not crushed and will be completely superfluous in the soup. Peel the zucchini and, if the seeds seem ripe, remove them. Cut the zucchini into several pieces - large enough.

    Zucchini and vegetables for broth

  2. Peel and chop the carrots as well. Peel the onion, but leave whole. Peel the garlic. Put all the vegetables in a saucepan, add 1 tsp. sugar and 2-3 bay leaves. Add 1 liter of water. Bring to a boil and cook over low heat under a lid for 20 minutes at a low boil. Discard bay leaves after 5 minutes.

    Put all the vegetables in a saucepan, add water and spices

  3. Spoon out the boiled zucchini and garlic cloves. Put them in a blender. Grind everything to a puree. Do not pour out the decoction. And use to dilute the soup to the desired thickness.

    Pour the zucchini puree into a saucepan, salt and pepper to taste. Add 1 tsp. natural butter

  4. Pour the zucchini puree into a saucepan, salt and pepper to taste. Add 1 tsp. natural butter and 3 tbsp. medium fat cream. Stir gently and put on fire. Depending on the desired density, the soup must be diluted with the remaining vegetable broth - to taste.

    Depending on the desired thickness of the soup, it is necessary to dilute it with the remaining vegetable broth - to taste.

  5. Cook over low heat, stirring constantly, about 5 minutes. The boil should be weak. Remove the finished soup from the heat. Cover with a lid and let stand 10 minutes.
  6. Pour into bowls or bowls. Usually soups are sprinkled with herbs at the end. You can sprinkle with chopped parsley or a pinch of dried green onions. I highly recommend adding a little ground black pepper to the zucchini soup. If the soup is intended for children, no additives should be made.