Many people consider puree soup to be a frivolous dish, but in vain. The most common pureed soup in our country is accidentally overcooked pea soup. Some housewives cannot even think of the idea of ​​​​turning “normal” soup into puree soup. And it’s completely in vain, because puree soup is a very nourishing, aromatic dish that you shouldn’t be 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 puree soup, in Mexico it is tomato gazpacho, in the USA it is pureed pumpkin soup.

Vegetables are most often used to prepare puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, the recipe often contains milk, cream or butter - with them, the puree soup becomes especially tender and velvety. Finely grated hard cheese adds piquancy, dry white wine adds new shades of taste, and small crackers, which can be poured directly onto a plate, have such a delicious crunch!

Cooking puree soup is somewhat different from cooking regular soup. The vegetables are pre-cut into pieces and simmered in a thick-walled bowl in butter until soft. After this, add wine (if necessary), heat until the wine evaporates by about half, pour in broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the heat and simmer until done. Vegetables should be soft, but not mushy. Then the vegetables are rubbed through a sieve or pureed in a blender, returned to the pan and broth is added if the soup is too thick. Only after this can the soup puree be salted and seasoned. When serving, the puree soup is decorated with herbs.

Bon appetit!

Larisa Shuftaykina

The recipe for puree soup may resemble recipes for other thick soups: first we prepare all the ingredients, then grind it in a blender and prepare the puree soup. The recipe for this soup attracts many with its benefits, convenient consistency and aroma. Making creamy soups is a creative and very rewarding activity, so we will tell you how to prepare creamy soup, how to make creamy soup from your favorite products, for example, how to make creamy mushroom soup.

In terms of popularity, creamy mushroom soup comes first. It is most often prepared from chapignons. This champignon cream soup. This cream of mushroom soup recipe can also use other types of edible mushrooms. You can make creamy porcini mushroom soup, creamy chanterelle soup, or other creamy mushroom soup. The recipe for pureed mushroom soup often uses other products that are combined with mushrooms. These are creamy mushroom soup, creamy cheese soup, lentil creamy soup recipe, pumpkin creamy soup, creamy tomato soup, creamy carrot soup, creamy potato soup recipe, creamy zucchini soup. , creamed spinach soup recipe, creamed broccoli soup recipe, creamed pea soup recipe. The recipe for these soups includes mushrooms and vegetables. Now let's talk about how to prepare vegetable puree soup. The recipe for vegetable puree soup can be prepared with either broth or butter. Puree vegetable soup can be prepared from almost any vegetable. Make creamy zucchini soup, creamy broccoli soup, creamy tomato soup, creamy cauliflower soup, creamy potato soup or creamy potato soup, creamy spinach soup, creamy pea soup, pumpkin soup. puree, green pea soup, zucchini soup, lentil soup, carrot soup, celery soup, eggplant cream, onion soup. Lentil puree soup, tomato puree soup recipe or tomato puree soup recipe have a piquant taste.

You should also not forget about seafood, because using them you can prepare a delicious seafood puree soup. As a rule, they prepare fish puree soup, this is salmon puree soup, salmon puree soup, etc. But they also make creamy soup with shrimp.

You can prepare not only a dietary puree soup, such as a vegetable puree soup or a puree soup with mushrooms, but also some kind of cream soup tighter. It could be pea soup with smoked meats, liver soup, creamy soup, chicken soup, although again, chicken soup is not very high in calories. Chicken puree soup without fatty chicken broth is, in principle, suitable for those who are on a diet. Also, cream cheese soup can be classified as dietary. Cream soup with cheese is often prepared with vegetables or mushrooms. Prepare puree soups, recipes with photos will help you make everything quickly and tasty.

Cream soup is a thick dish with a creamy consistency. It can be made from meat, vegetables such as tomatoes and potatoes, or mushrooms. In the world's cuisines, cooking and serving methods differ. In North America, canned creamy soup is even widely popular. There it is used as a base for sauce for pasta, meat and casseroles.

The exact origin of cream soup is unknown, but it is believed that it originated in ancient times. The first recipe for such a dish is found in the book of the Mongol Emperor Kublai Kublai, the cook Huno, who wrote a cookbook in the 1300s.

Pumpkin puree soup - step by step classic photo recipe

There are many interesting and unusual recipes for preparing dishes from a bright autumn vegetable - pumpkin, one of which is puree soup. Pumpkin and potato puree soup prepared according to this recipe turns out to be nutritious and tasty, and thanks to the composition of pumpkin, it is rich in vitamins and microelements, healthy, so pumpkin dishes should definitely be included in your diet.

Cooking time: 1 hour 40 minutes


Quantity: 8 servings

Ingredients

  • Chicken frame: 500 g
  • Pumpkin: 1 kg
  • Bow: 2 pcs.
  • Carrots: 1 pc.
  • Potatoes: 3 pcs.
  • Garlic: 2 cloves
  • Salt, pepper: to taste
  • Vegetable and butter: 30 and 50 g

Cooking instructions


How to make creamy soup

Calculation for 2 servings.

List of ingredients:

  • Asparagus – 1 kg.
  • Chicken broth - liter.
  • Butter or margarine - ¼ tbsp.
  • Flour – ¼ tbsp.
  • Cream 18% – 2 tbsp.
  • Salt – ½ tsp.
  • Pepper – ¼ tsp.

Step-by-step preparation puree soup with cream:

  1. Trim the tough ends of the asparagus. Chop the stems.
  2. Pour broth over asparagus in a large saucepan and bring to a boil. Reduce heat, cover and simmer for 6 minutes until al dente (stems are soft but still crisp). Remove from heat, set aside.
  3. Melt butter in a small Dutch oven over low heat. Add flour, stir so that there are no lumps. Cook for a minute, stirring constantly.
  4. Gradually pour in the cream and cook, stirring continuously, until the mass thickens. Stir in salt and pepper.
  5. Combine cream mixture with asparagus and broth. Heat. Serve the puree soup with cream in individual deep bowls, warm or cold.

Recipe for aromatic mushroom soup-puree

Calculation for 6 servings.

List of ingredients:

  • Various mushrooms – 600 g.
  • Bulb.
  • Celery – 2 stalks.
  • Garlic – 3 cloves.
  • Fresh parsley - a few sprigs.
  • Fresh thyme - several sprigs.
  • Olive oil - to taste.
  • Chicken or vegetable broth – 1.5 l.
  • Cream 18% – 75 ml.
  • Bread – 6 slices.

Preparation:

  1. Wash the mushrooms with a brush and chop finely.
  2. Peel and chop the onion, celery, garlic and parsley along with the stems. Tear off the thyme leaves.
  3. Heat a small amount of olive oil in a saucepan over medium heat, add vegetables, herbs and mushrooms. Cover and cook gently until softened and reduced in volume.
  4. Set aside 4 tbsp for decoration. mushrooms with vegetables.
  5. Pour the broth into the pan and boil over medium heat. Boil for 15 minutes, reducing the flame.
  6. Season to taste with black pepper and sea salt. Blend into a smooth puree using a blender.
  7. Pour in the cream and bring to a boil again. Turn off the stove.
  8. Without oil, brown the bread in a preheated frying pan. Place some reserved mushrooms on top and drizzle with olive oil.
  9. Pour pureed mushroom soup into bowls, garnish with chopped parsley and remaining mushrooms. Serve with croutons.

How to make pureed zucchini soup

Calculation for 4 servings.

List of ingredients:

  • Onion - ½ part of the head.
  • Garlic – 2 cloves.
  • Zucchini - 3 medium fruits.
  • Chicken or vegetable broth - liter.
  • Sour cream – 2 tbsp.
  • Salt and pepper - to taste.
  • Grated Parmesan – optional.

Preparation squash soup puree:

  1. Combine broth, chopped unpeeled zucchini, chopped onion and garlic in a large saucepan. Place on medium heat. Cover and simmer for about 20 minutes until the vegetables are softened.
  2. Remove from heat and puree in a blender. Add sour cream, mix.
  3. Salt and pepper. Serve the zucchini puree soup hot, sprinkled with Parmesan cheese.

Broccoli soup - a very tasty and healthy recipe

Calculation for 2 servings.

List of ingredients:

  • Fresh broccoli – 1 pc.
  • Vegetable broth – 500 ml.
  • Potatoes – 1-2 pcs.
  • Bulb.
  • Garlic – 1 clove.
  • Cream 18% – 100 ml.
  • Salt, pepper - to taste.
  • Nutmeg (ground) - to taste.
  • Rusks (pieces) – a handful.

Preparation:

  1. It is necessary to wash, peel the potatoes, cut into equal cubes.
  2. Wash the broccoli, trim the inflorescences, cut the stem into slices.
  3. Peel the garlic and onion and chop finely.
  4. Pour the heated broth over the potatoes, broccoli, onions and garlic and cook for 15 minutes.
  5. Take out a few broccoli florets (for decoration) and add cold water to make it look nice.
  6. After this, stir the soup to a homogeneous consistency (preferably with a blender).
  7. Add cream to the resulting puree and salt, nutmeg and pepper to taste.
  8. Simmer over low heat for about 20 minutes.
  9. Submit. It is better to serve the broccoli soup in medium deep bowls, garnish with the reserved broccoli and sprinkle with croutons.
  10. You can use bread instead of crackers, toasting it a little before.

Cauliflower soup recipe

Cauliflower is an ingredient that is used in many dishes: salads, stews, pies. It is stewed and boiled, fried and baked, but the tastiest thing from it is pureed soup. It has an incomparable taste, and it is prepared very simply and quickly.

Calculation for 4 servings.

List of ingredients:

  • Cauliflower - head.
  • Milk – 500 ml.
  • Water – 500 ml.
  • Chopped greens – 1-1.5 tbsp.
  • Grated Parmesan - optional.
  • Bacon – 50 g.
  • Spices (paprika, saffron, salt, pepper) - to taste.

Preparation:

  1. Mix milk and water in a saucepan, separate the cabbage into individual inflorescences and also add there.
  2. Bring all these ingredients to a boil, and then leave under the closed lid for 10-15 minutes.
  3. After about ten minutes, add a little saffron and cook again for a few minutes.
  4. Remove the pan and blend everything with a blender to form a thick mixture.
  5. Take a not very deep plate and pour soup into it.
  6. Add the finishing touches: bacon slices, herbs, some grated cheese and a pinch of paprika. Cauliflower soup is ready! Bon appetit!

Delicious puree soup with cheese

You will never forget the taste of this soup. This irresistible recipe comes to us from France, and both adults and children have been enjoying it for many years.

Calculation for 4 servings.

List of ingredients:

  • Chicken broth – 2 l.
  • Chicken meat – 250 g.
  • Carrots – 1 root vegetable.
  • Potatoes – 3 pcs.
  • Bulb.
  • Garlic – 2 cloves.
  • Spices (salt, pepper) - to taste.
  • Philadelphia cream cheese – 175 g.
  • Crackers - optional.

Preparation puree soup with cheese:

  1. Prepare chicken broth.
  2. Peel the onion and cut it.
  3. Peel the carrots and grate them (finely).
  4. Do the same with garlic.
  5. Make the base of the onion and carrot soup. First, put the carrots in the pan and sauté until softened and reduced in size. Add onion. Brown until golden brown.
  6. Peel the potatoes and cut into medium cubes.
  7. Boil the chicken meat and also chop it.
  8. Add potatoes, meat and onions fried with carrots to the pan, and then (after 5 minutes) Philadelphia cheese.
  9. Mix everything.
  10. Add your favorite spices as desired.
  11. Mix everything with a blender.
  12. Divide the pureed cheese soup into bowls (not small). For beauty, add herbs and croutons.

Pea soup puree

Calculation for 2 servings.

List of ingredients:

  • Whole peas – 1.5 tbsp.
  • Potatoes – 3 pcs.
  • Carrots – 1 pc.
  • Bulb.
  • Chopped greens – 2 tbsp. l.
  • Garlic – clove.

Preparation puree soup with peas:

  1. Cover the peas with water and leave at room temperature overnight.
  2. Cook the beans in a saucepan (2 liters of water) over low heat until tender. This will take approximately 40 minutes.
  3. Peel the potatoes and cut into medium-sized cubes.
  4. Peel the onion and chop it, grate the carrots.
  5. Place all the vegetables in the pan with the peas and cook. When the knife pierces them through and does not meet resistance, remove from heat.
  6. Beat the finished soup using a blender and add spices to taste.
  7. Add greens and garlic, passed through a press.
  8. The pea puree soup is ready, bon appetit!

Puree chicken soup - the perfect recipe for the whole family

Calculation for 4 servings.

List of ingredients:

  • Chicken meat – 500 g.
  • Water – 2 l.
  • Potatoes – 5 large pieces.
  • Carrots – 1 pc.
  • Bulb.
  • Cream 18% – 200 ml.
  • Salt, pepper - to taste.
  • Dried mushrooms – 30 g.
  • Greens - to taste.

Preparation:

  1. Rinse the chicken fillet thoroughly and boil in water. Remove the meat, chop finely or separate into fibers by hand. Set aside.
  2. Cut onions, carrots, potatoes into small cubes. Soak dried mushrooms in a small amount of water for 15 minutes. If the mushrooms are large, break them into pieces, so they will better imbue the broth with their flavor.
  3. Boil vegetables in broth until tender, 10 minutes. add mushrooms until finished. Boil over low heat.
  4. When the vegetables are ready, pour the soup from the pan into a blender bowl, add cream, salt, spices and blend until pureed. It is more convenient to do this in several approaches.
  5. Divide the chicken soup puree into bowls. Add chopped meat to each and garnish with herbs. A delicious and aromatic soup for your loved ones is ready!

Tomato puree soup for real gourmets

This puree soup will definitely appeal to those who know a lot about gourmet dishes! It can be prepared very simply in your home kitchen.

Calculation for 4 servings.

List of ingredients:

  • Tomatoes (fresh or canned) – 1 kg.
  • Bell pepper – 3 pcs.
  • Bulb.
  • Cream 15% – 200 ml.
  • Fresh basil or parsley - a sprig.
  • Liquid honey – 1 tbsp.

Preparation:

  1. Prepare vegetables in advance. Cut the tomatoes into four parts, sweet peppers into cubes.
  2. Place half of the total amount of tomatoes, bell peppers, onions, and basil in the blender bowl. Beat at high speed until a mass with the consistency of puree is formed. Pour it into a deep saucepan with a thick bottom.
  3. Do the same procedure with the rest of the vegetables and pour into a saucepan.
  4. Place the saucepan on low heat and simmer for just a few minutes, stirring with a wooden spoon. Then pour in cream, a spoonful of honey, as well as spices and salt to taste.
  5. Pour the tomato soup puree into bowls. You can add a sprig of parsley or basil to each.

Diet puree soup - the healthiest recipe

This soup is not only very tasty, but also healthy. Try offering it to your family or guests - they will be delighted!

Calculation for 2 servings.

List of ingredients:

  • Zucchini – 500 g.
  • Cream 15% – 200 ml.
  • Chopped dill - 1 cup.
  • Curry seasoning - to taste.
  • Salt, pepper - to taste.
  • Wheat crackers – 30 g.

Preparation:

  1. Prepare the zucchini. Young fruits do not need to be peeled. You should also not remove the seeds. Simply wash the vegetables and cut off the ends on both sides. If the zucchini is overripe, you need to peel it and remove the seeds. Next, grate them on a coarse grater.
  2. Transfer vegetables to a saucepan or saucepan. Fill with water so that it barely covers the fruit. The juicier and younger the zucchini, the less liquid is needed. Cook for 10 minutes.
  3. Place the vegetables in a blender bowl, add curry powder, salt and pepper. Mix thoroughly until smooth.
  4. Pour the diet puree soup into bowls. Add finely chopped dill and pre-prepared croutons to each. They are conveniently made from leftover wheat bread, which is finely chopped and lightly dried in a frying pan or in the oven.

Incredibly delicious creamy soup with croutons

Calculation for 4 servings.

List of ingredients:

  • Potatoes – 600 g.
  • Celery root – 1 pc.
  • Leeks – 2 pcs.
  • Hard cheese – 250-300 g.
  • Dill, parsley - a bunch.
  • Flour – 1 tbsp.
  • Butter – 1 tbsp.
  • Salt, pepper, spices - to taste.

Preparation:

  1. Finely chop the vegetables. Then put the onion, celery root, and potatoes in a frying pan in heated oil and lightly fry. Place the vegetables in a saucepan, add water and cook until tender.
  2. Blend the vegetables in a blender bowl and pour the mixture back into the saucepan.
  3. Grate the cheese on a coarse grater and add to the vegetable puree. Add salt and spices to taste. Stirring, bring to a boil until the cheese dissolves.
  4. Finely chop the greens. Sprinkle it over portions of soup. Add croutons to the puree soup - they can be easily made at home in the oven or in a frying pan without oil.

A real delicacy - creamy soup with shrimp or seafood

Calculation for 4 servings.

List of ingredients:

  • Small peeled fresh or frozen shrimp – 300 g.
  • Frozen mussels – 100 g.
  • Maasdam cheese – 200 g.
  • Potatoes – 5 pcs.
  • Onions – 2 pcs.
  • A clove of garlic - optional.
  • Carrots - 2 medium.
  • Butter – 1 tbsp.
  • Soy sauce – 2 tbsp. l.
  • Herbs, salt, seasonings - to taste.

Preparation puree soup:

  1. Chop the onion and carrots and fry in butter. Cut the potatoes into cubes. Place in water along with other vegetables and cook until tender.
  2. Thaw shrimp and mussels, you can do this in the microwave.
  3. Grate hard cheese.
  4. Boil shrimp and mussels separately. Cook, stirring, for no more than 3 minutes, otherwise the seafood will become rubbery.
  5. Place the vegetables and some of the shrimp and mussels in a blender bowl. If desired, add a clove of garlic, saffron, turmeric, and soy sauce. Beat well.
  6. Pour puree soup with shrimp and seafood into bowls. Add greens to each, add whole shrimp and mussels.

How to cook puree soup in a slow cooker

Calculation for 2 servings.

List of ingredients:

  • Champignons – 300 g.
  • Potatoes – 400 g.
  • Bulb.
  • Vegetable oil – 2 tbsp.
  • Cream 15% – 1 tbsp.
  • Water – 0.5 tbsp.
  • Salt, pepper, spices - to taste.

Cooking method:

  1. Cut vegetables and mushrooms into cubes. Place all the vegetables in the multicooker bowl and pour vegetable oil on top. Add water, cream, spices.
  2. Set the “Soup” mode on the multicooker panel. Select time – 20 minutes.
  3. After 20 min. Pour the soup into a blender bowl and blend until pureed. Pour into plates, garnish with herbs.

  1. To make the puree soup perfect, you need to have a good blender with sufficient power.
  2. It is better to cook the puree soup over low heat. If it is not possible to reduce the flame, use a divider. In a pan with a thick bottom and walls, heating will occur evenly, therefore, the soup will not burn.
  3. Cut the vegetables into equal pieces so they cook at the same time.
  4. Liquid can be added to vegetable puree, thereby controlling the thickness of the soup.
  5. Serve puree soups immediately after cooking to avoid separation of the liquid and thick parts.

Do you want to become a real guru in making pureed soup? To comprehend all the intricacies of cooking and take the path of experimentation? Then the next video is especially for you.

Almost everyone loves pureed soups - for their velvety consistency, delicate taste, ease of preparation and surprise. It can easily be renamed “guess soup.” After all, eating such a soup with appetite, without knowing the ingredients, it is sometimes very difficult to determine what it is cooked from. And so, ardent opponents of zucchini and onions, pouring a second bowl of soup from their unloved vegetables, do not even realize the catch. For pureed soups, vegetable, fish or meat broths are used. If a dish is cooked with meat, it is most often with chicken. Soups are prepared from one or more types of vegetables, sometimes legumes are added - peas, beans or cereals - rice or pearl barley.

Puree soup - 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 homogeneous mass. Next, the puree is diluted with broth to the desired consistency, brought to a boil and poured into plates. “The right consistency” means that the soup should be thinned to the thickness that suits your taste. The products are ground through a sieve, or most often, crushed with a blender, using a food processor or mixer with attachments.

Puree soup - the best recipes

Recipe 1: Cream of mushroom soup in a bread pot

I would like to start with this recipe. Because the soup turns out very, very tasty, and the presentation of the dish is straight out of a restaurant. Although this soup cooks very quickly, it is better to prepare it on a day off so that you are not in a rush. Bake or buy a bread bun, preferably rye, small in size (300-400g). The pulp is removed, the walls and bottom of the bread pot are soaked from the inside with garlic and filled with soup. They eat the soup together 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 liters of heavy 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 the dishes for the soup. Cut the top off the bun. This will be the lid for the bread pot. Carefully, so as not to make holes in the bottom or walls of the bun, remove the bread pulp. When cleaning the crumb, you should not be zealous and leave too thin a crust. Then the plates need to be placed in the oven for 15 minutes to dry them slightly (180C).

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

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

Grind the mushrooms and potatoes until pureed, pour in the cream and put on fire. As soon as the first gurgles appear, signaling that the liquid will soon boil, turn off the heat. 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 don’t dare cook soup in pots just yet, here’s another recipe for a wonderful mushroom puree soup. You will need: half a kilo of fresh champignons, a glass of cream (15-20%), 600 ml chicken broth, 2 onions, 50 grams of butter, two tablespoons of sunflower, 2 table. spoons of wheat flour, pepper and salt to your taste.

Cooking method

Chop the onions and mushrooms randomly and fry until soft, not forgetting to add salt and pepper. This 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, simmer 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 croutons with the soup.

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

Recipe 2: Zucchini soup

Whoever tries this soup for the first time cannot always determine what it is made from. Many people say that it is made from mushrooms, although there are no mushrooms at all. The delicate velvety consistency of the puree soup with a creamy taste captivates 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 onions, chopped garlic, coarsely chopped potatoes and zucchini. Fry the vegetables for five minutes, stirring to avoid burning. Then pour in the broth and a glass of water. As soon as the mixture boils, reduce the heat and simmer for 20 minutes. The main thing is that the potatoes become soft. Remove from heat and puree in a blender. Season with pepper and salt, add cream, bring to a boil (no need to boil, just heat). The soup is ready!

Recipe 3: Chicken cream soup

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

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

Cooking method

Chop vegetables and meat coarsely and place in a saucepan. Season with salt, add peppercorns, garlic and add water level with vegetables and meat. Cook until done – 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 aromatic bouquet. Once you've tasted even a spoonful of soup, you won't be able to stop until you've finished the entire plate. It lifts your spirits, gives you strength and warms your 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 each, a stalk (cutting) 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, crackers and herbs as desired (in a plate).

Cooking method

Finely chop the onion, garlic and celery and fry. Add grated carrots and simmer a little. Next add crushed tomatoes, salt, sugar, Tabasco and spices according to your taste. Mix the ingredients and simmer a little.

Place rice, beans from a jar (drain the liquid first) and tomato mixture with vegetables into the boiled broth (or water). Cook the soup without a lid for about 20 minutes from the moment it boils. It needs to be stirred periodically. Grind the finished mixture to a puree. This will be conveniently done using an immersion blender. Bring to a boil again and serve with bacon, herbs and croutons. The bacon slices are pre-fried until crispy and broken into pieces.

Recipe 5: Creamy Cauliflower Soup with Cheese

Even those who don’t like cabbage because of the smell will like this soup. Cream and cheese drown out the taste of boiled cabbage and imbue the soup with a new delicate, creamy and pleasant taste.

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

Cooking method

Wash the cabbage, divide into inflorescences and boil, add salt to the water. This will take about 15 minutes. Drain in a colander.

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

Recipe 6: Eggplant cream soup “Renoir”

Ingredients

300 g eggplants;

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 eggplants, cut into small slices and cover with salt water for half an hour.

2. Place the tomato in boiling water, remove the skin and cut into quarters. Remove the peel from the garlic. Make a basket out of foil and place the tomato and garlic cloves in it. Place it in an 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 and place them in a frying pan with the onions. Fry lightly and pour in a glass of broth. Sprinkle with Provençal herbs, boil, turn down the heat and simmer covered for 10 minutes. Turn off the heat, cool and transfer to a blender bowl.

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

Recipe 7: Japanese Carrot Cream Soup

Ingredients

processed cheese – 100 g;

350 g carrots;

fresh parsley;

onion – 200 g;

liter of any broth;

30 ml vegetable broth.

Cooking method

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

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

3. Pour the broth into the pan, add chopped cheese to it. Season with salt and pepper. Place the fried vegetables into the broth. Cover and cook until the vegetables are completely cooked. Turn off the heat and leave the soup for ten minutes. Then puree it with an immersion blender. Pour the soup into bowls and garnish with parsley sprigs.

Recipe 8: Carrot cream soup with crab meat

Ingredients

65 g butter;

130 g onions;

25 ml 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. Place a thick-walled pan on the stove. Turn on moderate heat and melt the butter.

2. Peel and wash the vegetables. Chop the onion into small pieces. Cut the carrots into thin circles.

3. Place chopped vegetables in a pan, add washed rice, salt and pepper, add bay leaf. Fry everything together for about six minutes. Pour six glasses of water into the pan. Bring to a boil over high heat. Then turn off the heat and cook for another 25 minutes. Remove bay leaves.

4. Pour the soup into a blender container and puree until smooth. Pour back into the pan, add the lemon zest, stir and cover with a lid.

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

Recipe 9: Turkish Lentil Cream Soup

Ingredients

350 g red lentils;

120 g onion;

black pepper;

450 g potatoes;

spices and dried mint;

carrot;

tomato paste – 70 g;

garlic croutons.

Cooking method

1. Wash the lentils thoroughly and fill them with water. We put it on fire.

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

3. Chop the 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. Pour back into the pan and boil.

6. Fry the flour in hot oil. Then add tomato paste, pepper and salt. Place in a saucepan. Stir, season with spices and mint. We'll cook for about five minutes. Pour into plates, add garlic croutons and serve.

Recipe 10: Cream soup “Sunny”

Ingredients

4 carrots;

50 g 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. Place the chicken breast in a saucepan with water. Add the vegetables here and cook over moderate heat until the vegetables are soft and the chicken is cooked. Remove the breast and cool.

3. Place the vegetables in a blender container and blend until pureed. Pour in a glass of broth and continue whisking for another minute.

4. Transfer the vegetable puree into a saucepan, stir and boil. Pour the soup into bowls. Place a piece of chicken in each 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 - not a full glass.

Cooking method

1. Make broth from chicken drumsticks. Remove 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 until soft. Pour in soy sauce, stir and turn off the heat.

3. Place the cut potatoes into the broth. Add the fried vegetables and cook until the potatoes are soft. Pepper and salt.

4. Separately, boil the pasta and rinse it 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 plates, put pasta and pieces of meat in each. Serve sprinkled with chopped herbs.

— If for some reason freshly prepared puree soup cannot be served immediately, the pan must be placed in a 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. For fish soups - fish pies.

— To increase nutritional value, you can add cream or egg dressing to vegetable puree soups. Pour half a glass of hot cream or milk into two or three raw yolks, add the mixture to the soup and stir.

First courses must certainly be in the diet of any person, regardless of age, so every kitchen in the world has a lot of recipes for them. Recently, puree soups with the texture of a homogeneous cream, which can be prepared from almost any ingredients, have gained particular popularity. These gourmet dishes are easy to make, delicious and nutritious. Find out how to brew the best ones.

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. Cream soups are cooked in meat, fish and vegetable broths or simply in water. There are some useful tips on how to prepare them:

  1. The more ingredients there are in the cream soup, the tastier it will be. It is advisable that they be in the same color scheme, for example, broccoli and green peas, fresh tomatoes and red bell peppers.
  2. You can use vegetable, meat, and fish broths as a basis.
  3. Recommended to serve with crackers, croutons, sour cream.
  4. You can add almost any spices. Bay leaf, cardamom, cumin, and turmeric are very suitable.
  5. It is better to grind whole foods separately, and add the broth in which the vegetables were cooked a little at a time to the finished puree. This will make it easier for you to achieve the desired thick consistency.
  6. Cheese soup with cream will be much more satisfying than just vegetable soup.
  7. If the recipe does not indicate how much liquid is needed, then pour in water or broth so that the food is lightly covered.

In a blender

With this modern kitchen appliance, preparing cream soups is much easier. Once you have prepared all the components of the dish, simply drain the hot broth from them and puree them with an immersion blender. The consistency will become homogeneous but dense. Then start adding a little broth, whisking the puree soup after each serving. When you are satisfied with the thickness, 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 left for a little while. The broth is poured into another pan. The products are hidden in a sieve and thoroughly ground with a potato masher or a wooden spoon. This must be done carefully so that the structure is uniform. Sometimes products are ground repeatedly.

Cream soup recipes

There are many methods for preparing such a first course for lovers of any food. There are recipes for pureed soups in a blender with meat, mushrooms, vegetables, and fish. All of them are very easy to prepare, but they sell out instantly. When choosing a list of ingredients for a dish, focus solely on which products you like best. Remember a few of the most successful 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 for which you will now learn, is a traditional dish of French cuisine. In this country, it is customary to serve it on the second day after preparation; it will infuse and become much tastier within a day. It is always served with hand-made croutons. The dish will 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:

  1. Soak the bread in three cups of chicken broth.
  2. Wash and chop mushrooms and herbs.
  3. Fry chicken fillet, cut into pieces, in vegetable oil. Add mushrooms and 200 ml of broth to the pan. Simmer for 10 minutes.
  4. Combine the products being cooked in a frying pan with soaked bread, add 4 yolks to this mixture.
  5. Beat the resulting mass with a blender.
  6. Pour into a saucepan. Add salt, pepper, nutmeg. The last thing to add is the cream and the rest of the broth.
  7. 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 carrot soup with chicken is very simple, absolutely anyone can master it. This food is very popular in Japanese cuisine. The dish turns out very bright, which is clearly visible in the photo, and immediately attracts attention. It has a very soft and delicate taste, velvety texture. This dish will be very beneficial for the body, so remember how to prepare 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 - half a teaspoon;
  • fresh parsley - 6 sprigs;
  • carrots – 525 g;
  • processed cheese – 150 g;
  • onion – 300 g.

Cooking method:

  1. Wash the onions. Cut into small cubes.
  2. Wash the carrots. Cut into strips or circles.
  3. Heat the oil in a frying pan. Fry the onion in it until transparent.
  4. Add carrots. Cook for a couple of minutes, stirring.
  5. Pour the broth into a saucepan, add melted cheese, cut into cubes.
  6. Place the vegetables from the frying pan here, add salt and pepper.
  7. Stir the ingredients and continue cooking until the carrots soften. Add herbs.
  8. Use a blender to turn the soup into a thick, smooth puree.
  9. Let it sit, covered, for 10 minutes, and then serve, sprinkled with fresh herbs.

  • Cooking time: 45 min.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 651 kcal.

Light cream soup with spinach and potatoes is an excellent dish that will diversify the menu of your dinner table. This dish is incredibly easy to make; 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. Remember how to make creamy soup from fresh spinach 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 – 6 cm slice;
  • lemon juice – 2 tsp;
  • chicken broth – 0.7 l.

Cooking method:

  1. Heat olive oil in a saucepan. Place chopped onion, garlic and ginger in it. Fry for 5 minutes.
  2. Place the spinach in the pan and sprinkle with lemon juice. Pour in broth. Add peeled and diced potatoes. Place on the stove.
  3. Once the broth boils, turn the heat to low. Cook for 10 minutes.
  4. Combine the contents with the frying pan and puree the products with a blender.
  5. Bring the puree to a boil again, add salt and pepper. Serve garnished with fresh cilantro.

From frozen vegetables

  • Cooking time: 25 min.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 801 kcal.

Not only fresh, but also frozen vegetables are perfect for making cream soup. In addition to the finished mixture, potatoes and onions are added to it. To give the mixture the correct puree-like consistency, use a small amount of flour. The dish contains few calories, it is perfect for people who watch their weight and adhere to a diet.

Ingredients:

  • mixture of frozen vegetables – 0.6 kg;
  • salt, spices;
  • potatoes – 2 pcs.;
  • butter – 60 g;
  • onions – 2 pcs.;
  • flour – 60 grams.

Cooking method:

  1. Peel the potatoes and cut into large pieces. Fill with water and cook until half cooked.
  2. 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 the stove.
  3. Add frozen vegetables to the pan where the potatoes are boiled.
  4. Bring to a boil. Add fried onion, salt and season. Cook for another 3 minutes.
  5. Puree the products with a blender or rub through a sieve. Bring to a boil again and serve.

From zucchini

  • Cooking time: 75 min.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 998 kcal.

Zucchini cream soup is a wonderful dish that is especially good to prepare in the summer. It turns out thick, satisfying, with a pleasant green tint that immediately attracts attention. If you love zucchini and other vegetable dishes, then this soup is guaranteed to suit your taste. A little 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:

  1. Peel the onion. Cut into cubes.
  2. Chop the garlic.
  3. Peel the carrots. Chop it coarsely or grate it.
  4. Clean the zucchini. Cut one kg into cubes, and leave 200 g for baking.
  5. Peel the potatoes. Cut into cubes.
  6. Melt the butter in a thick-walled saucepan. Fry the onion and garlic until translucent.
  7. Add carrots. Fry for 5 minutes, stirring.
  8. Add zucchini. Stir the vegetables. Simmer for 5 minutes.
  9. Add potatoes, pepper, salt, curry.
  10. Pour in water, add cream, stir.
  11. Bring the broth to a boil. Simmer over low heat for 15-20 minutes until the potatoes are softened.
  12. Puree the soup with a blender.
  13. Cut the loaf into cubes and fry in butter.
  14. Cut the remaining zucchini into rings, brush with oil and add a little salt. Place on the grill and cook in the oven until browned.
  15. Serve in portioned bowls. Carefully place a few zucchini rings 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 made with milk and low-fat cream is very tasty and tender. This dish is highly recommended to be served with crispy brown croutons, which you can easily make in the oven. The soup is prepared not with onions, but with leeks, because it tastes much more delicate 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:

  1. Wash and prepare vegetables.
  2. Remove the green part of the leek. Cut the white into small rings.
  3. Melt 1 tbsp in a frying pan. l. butter and fry the onion until golden brown.
  4. Cut the potatoes into cubes. Place it and the onion in a saucepan. Add salt and pepper. Cover with water and cook for approximately 25 minutes.
  5. Grind the potatoes and onions through a sieve or puree in a blender.
  6. Add the rest of the butter, hot milk, and yolks. Puree the mixture again. Pour into bowls and serve garnished with parsley leaves.

From forest mushrooms

  • Cooking time: 55 min.
  • Number of servings: 2 persons.
  • Calorie content of the dish: 428 kcal.

Creamy mushroom soup with potatoes and cream is the perfect dish for a hearty but light lunch. It is very tasty, with a pleasant texture. If you have wild mushrooms and are thinking about how best to use them, then remember the recipe for making puree soup from them. Not a single person 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:

  1. Peel and cut the potatoes.
  2. Wash the mushrooms. Leave a few smaller pieces for decoration. Peel and chop the rest.
  3. Boil water in a saucepan. Place potatoes and mushrooms in it. Add marjoram, thyme and savory.
  4. Bring the broth to a boil. Cook for 15 minutes over medium heat, covered.
  5. Chop the onion. Cut the mushrooms into beautiful slices. Fry together in vegetable oil.
  6. Grind the finished soup with a blender. Add cream, pepper, salt and beat again.
  7. Serve in portioned 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 puree soup is a very simple process that even the most inexperienced housewife can easily complete. A little cheese and milk are added to it, which gives the finished dish a soft, creamy taste. The puree soup has a pleasant creamy texture and 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 glasses;
  • cheese – 0.3 kg.

Cooking method:

  1. Wash the cabbage and separate into florets. Cook until fully cooked by mixing 2 cups of milk and water.
  2. Puree the contents of the pan with a blender.
  3. Grate the cheese and add to the puree. Salt and pepper.
  4. Place the pan back on the stove. Cook, stirring continuously, until the cheese is completely dissolved. If necessary, you can add a little boiling water to bring it to the desired consistency.
  5. Serve the creamy soup garnished with fresh green onions.

From pumpkin

  • Cooking time: 45 min.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 529 kcal.

Pumpkin cream soup looks very beautiful and decorates the table with its appearance. The following recipe recommends cooking it with ginger. Thanks to this ingredient, the soup turns out very aromatic and piquant. The structure of the dish is light, homogeneous 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.;
  • onions – 4 pcs.

Cooking method:

  1. Peel the ginger, garlic, celery. Cut into cubes.
  2. Peel the onion. Cut into medium pieces.
  3. Peel the carrots. Cut into half rings.
  4. Place celery, ginger, onion and garlic in a large saucepan. Drizzle with olive oil and fry.
  5. Chop the pumpkin coarsely. Add to roasted vegetables. Pour water so that it rises a couple of centimeters above the food.
  6. Bring to a boil, reduce heat to low. Simmer for 20 minutes.
  7. Pour the broth into a separate pan. Puree the vegetables with a blender.
  8. Pour back part of the broth, achieving the desired consistency, stir the soup. Season with salt and pepper and serve.

Diet broccoli soup

  • Cooking time: 35 min.
  • Number of servings: 2 persons.
  • Calorie content of the dish: 327 kcal.

Broccoli is one of the most commonly found foods in various diet menus. The cream soup made from it is low in calories, but nutritious. It is very easy to prepare, the process will take you just over half an hour. The taste of the soup is difficult to describe, but broccoli lovers will definitely like it. Remember how to prepare this easy 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:

  1. Separate the broccoli into florets. Peel and cut the remaining vegetables.
  2. Fill the food with water. Bring to a boil, cook for a quarter of an hour. Before turning off, salt, pepper and throw in a bay leaf.
  3. Transfer the cooked vegetables to a blender container. Puree.
  4. Prepare vegetable puree and mix with broth and milk. The last pieces of melted cheese are added. Bring the soup to a boil again, remove from heat and serve.

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