Puree soup recipes with delivery. Recipes for puree and cream soups are simple and tasty for every day

Both adults and children love to eat puree soup. For mothers, it can become a real lifesaver. A capricious child, who rejects the first courses with distinct ingredients, happily gobbles up a puree soup made from the same “hated” products. Many families often order such dishes in catering establishments. But not everyone knows how to cook delicious “velvet” soup.

General information about puree soups

These first courses can be prepared using any broth:

• vegetable;
• chicken;
• meat;
• fish

You can simply cook it in water, but it will turn out less tasty.

Almost any ingredients are suitable for puree soup:

• vegetables;
• meat/poultry;
• mushrooms;
• greenery;
• cereals;
• fish;
• cheese (added to the finished dish).

To achieve a thick consistency, it is better to cook the first dish with starchy vegetables:

• legumes (corn, peas, lentils, beans);
• potatoes or Jerusalem artichoke;
• beets;
• zucchini, pumpkin, squash;
• turnip or rutabaga;
• eggplants;
• carrots.

The finished dish is often served with crackers, croutons or croutons. It can also be served in bread pots.

First, the ingredients need to be boiled in a small amount of water or broth, then chopped in a blender. (A more complex method, but giving a high result, is to rub through a sieve.) And finally, the resulting mass is diluted with the remaining hot liquid to the desired consistency.

Puree or cream?

Do you think there is no difference between these two terms? You are wrong. Puree soup and cream soup are fundamentally different dishes. The density of the first is achieved through starchy vegetables. The second must be cooked with the addition of flour when frying foods, egg yolks or based on liquid bechamel sauce. Also, cream is certainly added to it.

If you need a light, low-fat, dietary dish, then creamy soup is just what you need. The cream turns out to be much higher in calories. In addition, you can hardly make it lean (since it is necessary to add cream).

Zucchini soup recipe

There are a lot of ideas for such a dish. You can cook a new one every day and not have it happen again. Of course, we are not able to give all possible recipes. That's why we offer one. Once you master it, you can come up with many interesting options yourself.

And we will cook soup from zucchini (or squash). This light dish is suitable for diet or baby food. Excellent to eat at home at all times of the year.

We will need:

• 1-1.25 liters of hot chicken/vegetable broth (can be replaced with water);
• 1 onion;
• 2 tbsp. l. butter;
• 1 kg of zucchini or squash (if it’s not in season, take zucchini);
• 1 carrot (can be skipped);
• a bunch of your favorite greens;
• 1 tsp cumin (optional, can be replaced with other spices, for example, dry herbs);
• salt and ground black pepper to taste.

Please do not take broth from a cube overloaded with chemicals! The dish will no longer be useful.

1. Chop the prepared (washed and peeled) vegetables. Zucchini or squash - cubes. Finely chop the onion and carrots. It is not necessary to remove the skin from the zucchini.
2. Fry onions and carrots in butter. When the vegetables acquire a pleasant golden color, add the zucchini to them. Add salt and spices.
3. Place the vegetables in a saucepan and add enough broth to cover them completely. We will cook for about 7-10 minutes.
4. We turn the prepared vegetables into puree using a blender/sieve.
5. Dilute the mixture with the remaining hot broth. If you plan to store the soup in the refrigerator, you need to let it boil again. A dish that you are going to eat immediately without any residue can be served immediately after diluting the vegetable mass with broth.

Cooking time: ̴̴ 25-30 minutes. Number of servings: 4-6 (depending on the appetite of the eaters).

Chicken broth is prepared like this:

1. Pour the chicken (can be cut into pieces) with salted cold water. The liquid should cover the meat by about 2 centimeters.
2. Let it boil, skim off the foam, reduce the heat (below medium) and bring the broth to readiness. Broiler should be cooked for about 40-60 minutes, soup chicken - up to 2 hours.

For vegetable broth you will need:

• 1.5 liters of water;
• 1 carrot;
• 1 small onion;
• 2 cloves of garlic;
• several stems of parsley and dill;
• a stalk or piece of celery root;
• 3-4 black peppercorns;
• 1 bay leaf;
• salt to taste.

Cooking:

1. Fill the coarsely chopped vegetables with cold water.
2. Bring to a boil, set the temperature to medium. Add spices, salt.
3. Cook for another 20-25 minutes, until all the vegetables are soft.
4. Strain and use as intended.

Now you know how to cook delicious and healthy puree soup. We wish you new culinary (surely successful) experiments!

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The puree soup has a creamy, thick consistency. It is prepared from various vegetables, meat, cereals, seafood, poultry, fish or mushrooms. These soups have been known since ancient times, however, the exact origin of the dish is unknown. The first mention of this type of soup was found in 1300 in the cookbook of cook Huno, who cooked for the Mongol Emperor Kublai Kublai. Almost every country in the world has its own original cream soup, which is distinguished by a unique method of preparation and serving. For example, in North America, canned puree soup is very popular, which is used as a base for preparing sauce for pasta, meat or casserole. In this section of our culinary website you will find simple and tasty puree soups, recipes with photos that clearly demonstrate all stages of preparation.

Delicious and original recipes for creamy soups for every day

Creamy soups are an excellent basis for a diet or children's menu. This dish can be included in the diet of those who are on diets. You can cook it with meat, fish, vegetable broth or water. A thick consistency can be easily achieved by adding legumes or starch-rich vegetables. If you want to make the “correct” thick soup, you need to boil all the ingredients until tender, then puree them using a sieve or blend with an immersion blender, and then add the resulting mass to the broth or broth. If you are aiming to cook the perfect dish, then you should cut the ingredients into equal pieces so that they are cooked equally. Most creamy soups are served with croutons or croutons.

Dietary puree soups attract with their benefits, consistency and amazing aroma. Making this soup is a creative process where you can use a variety of ingredients. We'll show you how to make your soup delicious using simple ingredients. Mushroom cream soup made from champignons, pumpkin, zucchini, tomatoes, spinach, legumes, cauliflower, potatoes, lentils, cheese and many other variations of such soups will undoubtedly appeal to you and your family.
We hope that our recommendations and step-by-step recipes with photos will help you quickly prepare a delicious creamy soup.

26.08.2018

Zucchini soup with cream

Ingredients: zucchini, onion, carrots, cream, butter, paprika, bay, seasoning, herbs, salt, garlic, croutons

Creamy zucchini soup is definitely a very tasty and satisfying dish. It won't take much effort for you to prepare it.

Ingredients:

- 1 zucchini,
- half an onion,
- 1 carrot,
- 120 ml. cream,
- 2.5 tbsp. vegetable oil,
- 1 tsp. paprika,
- 1 bay leaf,
- 2 allspice,
- 1 thyme flower,
- 2 sprigs of dill,
- a sprig of parsley,
- salt,
- black pepper,
- 10 grams of chili pepper,
- 2 cloves of garlic,
- croutons or crackers.

03.05.2018

Frozen spinach soup

Ingredients: spinach, potatoes, onions, celery, zucchini, broth, butter, sour cream, salt, sesame seeds

I often make spinach soup for lunch. The dish turns out very tasty and nutritious. To decorate before serving, I put a little black sesame on top.

Ingredients:

- 400 grams of spinach;
- 250 grams of potatoes;
- 120 grams of onion;
- 80 grams of celery;
- 200 grams of zucchini;
- one and a half liters of chicken broth;
- 20 grams of butter;
- 20 grams of olive oil;
- 120 grams of sour cream;
- salt;
- black sesame.

26.04.2018

Pumpkin soup with shrimp

Ingredients: pumpkin, shrimp, onion, carrot, vegetable oil, cream, salt, pepper, Provençal herbs, coriander

If you have not tried pumpkin soup, then I advise you to use my simple recipe for a delicious creamy soup. It is not difficult to prepare such a delicious soup.

Ingredients:

- pumpkin - 500 grams,
- shrimp - 150 grams,
- onion - 1 pc.,
- carrots - 1 pc.,
- vegetable oil - 30 grams,
- cream - 2 tbsp.,
- salt,
- black pepper,
- Provençal herbs - a couple of pinches,
- ground coriander - a couple of pinches.

11.03.2018

Celery soup

Ingredients: celery, onion, carrots, mushroom, tomato, greens, peas, oil, salt, pepper

Celery soup for weight loss is tasty and healthy. I have described the cooking recipe in detail for you.

Ingredients:

- 4-5 stalks of celery,
- 1 onion,
- 1 carrot,
- 150 grams of champignons,
- 1 tomato,
- a couple of sprigs of parsley,
- 1 glass of green peas,
- 2 tbsp. olive oil,
- sea salt,
- ground black pepper.

04.03.2018

Soup pureed white dried mushrooms

Ingredients: mushroom, potato, onion, cheese, cream, bay, pepper, butter

Unfortunately, my family doesn't like soups. That’s why I have to prepare puree soups for them. Today I have described for you a recipe for a delicious dried porcini mushroom soup.

Ingredients:

- 150 grams of dried white mushrooms,
- 2 potatoes,
- 1 onion,
- 1 processed cheese,
- 150 grams of cream,
- 1 bay leaf,
- 2-3 peas of allspice,
- 1-2 tbsp. vegetable oil.

04.12.2017

Jamie Oliver's Incomparable Pumpkin Soup

Ingredients: pumpkin, onion, carrots, celery, garlic, chili, broth, salt, butter, cheese, loaf

Now I will teach you how to cook a very tasty, amazing pumpkin puree soup. This soup was invented by world famous chef Jamie Oliver.

Ingredients:

- 2 kg of nutmeg pumpkin;
- 2 red onions;
- 2 carrots;
- 2 stalks of celery;
- 4 cloves of garlic;
- a pinch of chili;
- a pinch of rosemary;
- 2 liters of chicken broth;
- salt;
- pepper;
- 20 ml. olive oil;
- loaf;
- hard cheese.

26.11.2017

Original leek soup

Ingredients: onions, potatoes, wine, butter, broth, cream, salt, pepper, thyme, cheese, herbs, crouton

Today we will prepare classic French leek soup. Absolutely everyone will like this delicious first course, as it has an unusual, original taste.

Ingredients:

- 1 leek stalk,
- 2-3 potatoes,
- 40 ml. dry white wine,
- 30 grams of butter,
- 800 ml. chicken broth,
- 150 ml. cream,
- salt,
- a mixture of peppers,
- a sprig of fresh thyme,
- processed cheese,
- parsley,
- croutons.

05.11.2017

Pumpkin soup with potatoes and garlic

Ingredients: water, broth, potatoes, leeks, pumpkin, ginger, garlic, sunflower oil, salt, black pepper, chili pepper, green onion

This step-by-step recipe with photos will tell you how to prepare a light puree soup from pumpkin, potatoes and spices. We cook with pleasure and benefit the body.

Ingredients:
- broth or water - 1 l,
- pumpkin - 200 grams,
- potatoes - 4 pcs.,
- garlic - 2 cloves,
- leeks - 200 grams,
- ginger - 2-3 cm of root,
- vegetable oil - 1.5 tablespoons,
- salt to taste,
- green onions - 1 tbsp. per serving,
- chili pepper - 2-3 rings per serving,
- black pepper - 1 tsp.

03.11.2017

Pumpkin soup with rice and potatoes

Ingredients: potatoes, onions, carrots, onions, pumpkin, rice, water, salt, pepper in a pot, vegetable oil

We invite you to diversify your lean diet and prepare a delicious puree soup from pumpkin, potatoes and rice. You can take the recipe as a basis and change the vegetables, each time preparing a dish with a new taste.

For the recipe you will need:
- three potatoes;
- a head of onion;
- one carrot;
- 300 g pumpkin;
- half a glass of cooked rice;
- 1.5 liters of vegetable broth;
- salt - to taste;
- 5-7 black peppercorns;
- vegetable oil.

27.10.2017

Red lentil soup with tomatoes

Ingredients: red lentils, carrots, tomatoes, onions, garlic, olive oil, ground black pepper, salt, coriander, paprika

We invite you to prepare a delicious and healthy lentil soup. As you know, this product contains a lot of protein, vitamins and other useful substances. Therefore, this soup is suitable for any diet.

For the dish you will need:
- red lentils - 240 g;
- one carrot;
- tomatoes in their own juice;
- small onion head;
- two cloves of garlic;
- ground black pepper;
- coriander;
- paprika;
- salt;
- 20 ml olive oil.

26.10.2017

Pumpkin soup with tomatoes and cream

Ingredients: pumpkin, tomatoes, potatoes, onions, coriander, chili pepper flakes, water, salt, vegetable oil, cream, black pepper, sour cream, herbs, croutons

Even though pumpkin cream soup is prepared without adding meat, men will still like it. The whole secret of taste lies in the addition of spices and the acidity of the tomato. It is thanks to them that your dish will have a unique taste that everyone will like. The main thing is not to overdo it with ingredients and spices, although it will be difficult to spoil such a puree soup. We are sure that this culinary masterpiece will win the hearts of your guests and household members.

Ingredients:
– 250 grams of pumpkin (peeled, without seeds);
– 4-5 pcs tomatoes;
– 3 pieces of potatoes;
– 1 onion;
– 1 tsp (optional) coriander;
– 0.5 tsp chili pepper flakes;
- water – 1 liter (or a little more);
- salt - to taste;
- vegetable oil – 2-3 tbsp. l;
- cream (if needed) – 100 ml;
- black pepper, sour cream, herbs, croutons - for serving soup.

22.10.2017

Pumpkin lentil soup puree

Ingredients: pumpkin, chicken broth, potatoes, celery root, red lentils, onions, garlic, tomatoes, vegetable oil, salt, black pepper, herbs, croutons, croutons, whole grain bread

Do you want to recharge your batteries for the whole day? Prepare a fragrant, bright pumpkin puree soup. It turns out nourishing, aromatic and tasty. We assure you that one serving will not be enough. By the way, preparing it is not at all difficult. See our recipe with photos.

For the recipe you will need:
- 400 grams of pumpkin pulp;
- liter of chicken broth;
- 150 grams of potatoes;
- a handful of red lentils;
- a head of onion;
- three cloves of garlic;
- three tomatoes;
- 40 ml vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- any greens - for serving;
- crackers, croutons or whole grain bread - for serving.

22.10.2017

Pumpkin puree soup with potatoes

Ingredients: pumpkin, potatoes, carrots, onions, ginger, garlic, paprika, pepper, butter, crackers, cream

Vegetable soup can be just as tasty as one cooked in meat broth. Don't believe me? Then try our today's recipe for pumpkin puree soup with potatoes, ginger and pepper. It turns out simply amazing!

Ingredients:
- 300 g pumpkin;
- 4 potatoes;
- 1 large carrot;
- 2 onions;
- 1 tbsp. chopped ginger root;
- 4-5 cloves of garlic;
- 1 tbsp. paprika;
- 0.5 tsp chili pepper;
- 0.5 tsp black pepper;
- 3 tbsp. vegetable oil or lard;
- for serving crackers or croutons;
- cream or sour cream if desired.

25.07.2017

Zucchini soup

Ingredients: zucchini, leeks, cream, sea salt, mustard beans, extra virgin olive oil, lemon juice, lemon zest, white pepper, Parmesan cheese, almonds, arugula

I did a little magic on the usual creamy zucchini soup and made a completely new, very tasty soup with the addition of leeks and cream. Before serving, be sure to throw finely chopped greens on top.

Ingredients:

- 340 grams of zucchini;
- 120 grams of leeks;
- 150 ml. cream;
- salt;
- 3 grams of mustard;
- 20 ml. olive oil;
- 15 ml. lemon juice;
- a little lemon zest;
- 1 gram of white pepper;
- 25 grams of Parmesan cheese;
- 10 grams of peeled almonds;
- 1 bunch of arugula.

07.05.2017

Broccoli and cauliflower soup

Ingredients: broccoli, cauliflower, potatoes, carrots, onions, cream, salt, water, butter, black pepper

First courses can be a real work of culinary art. An example of this statement would be creamy broccoli and cauliflower soup. It turns out not only tasty, but also incredibly beautiful and appetizing!

Ingredients:
- 200 g frozen broccoli;
- 150 grams of fresh cauliflower;
- 3 medium-sized potatoes;
- 1 small carrot;
- 1/2 onion;
- 100 ml cream 15%;
- salt to taste;
- 1 liter of chicken broth;
- 25-30 grams of butter;
- ground black pepper;
- crackers - for serving;
- greens - for serving.

23.04.2017

A fragrant, satisfying and beautiful pumpkin puree soup with cream and vegetables can be prepared for lunch simply and quickly. The products included in the ingredients are available at any time of the year, and you will find a description of the preparation process in our culinary photo recipe.

Ingredients:
- 400 g peeled pumpkin,
- 1 carrot,
- 1 onion,
- 3 potato tubers,
- 3 tablespoons of vegetable oil,
- 1 tbsp curry,
- 0.5 teaspoons of paprika,
- salt to taste,
- 200 g cream (10%),
- 1 liter of water,
- ground black pepper to taste.

Vegetable puree soup with sorrel and spinach

Ingredients: new potatoes, onions, carrots, greens, spinach, sorrel, water, salt, vegetable oil, young zucchini, sour cream

We would like to advise everyone who thinks that vegetable soup is not particularly remarkable to try our version - with potatoes, zucchini and herbs. You will see for yourself that this soup is not only beautiful, but also very tasty!

Ingredients:

- 5-6 young potatoes;
- 2 onions;
- 1 medium carrot;
- a small bunch of dill;
- a small bunch of parsley;
- 1 head of spinach;
- 1 bunch of spinach leaves;
- 1 liter of water;
- salt to taste;
- 2 tbsp. vegetable oil;
- 1 young zucchini;
- sour cream or cream for serving.

05.03.2017

Tomato cream soup with lentils and zucchini

Ingredients: tomatoes, red lentils, carrots, zucchini, onions, garlic, olive oil, turmeric, paprika, dried basil, oregano, salt

If you want to treat your family to a tasty, aromatic and beautiful first course, we recommend that you pay attention to this simple recipe for making tomato cream soup with lentils, vegetables and spicy spices. You will pleasantly surprise everyone sitting at the dinner table, as the soup turns out to be extremely appetizing.

Ingredients:
- tomatoes in their own juice - 400 g,
- potatoes - 1 pc.,
- carrots - 1 pc.,
- kars lentils - half a glass,
- onions - a quarter of an onion,
- zucchini - 4 pcs.,
- garlic - 2 cloves,
- dried basil - a third of a teaspoon,
- dried oregano - a third of a teaspoon,
- kupkuma - half a teaspoon,
- salt to taste,
- paprika - 1 teaspoon,
- olive oil - 1 tbsp.

04.03.2017

Potato soup with broth

Ingredients: chicken broth, onions, potatoes, carrots, salt, dill

Super easy to make, this mashed potato soup is a great option for a light lunch. The dish is suitable for children's and diet menus.

Products for the recipe:

- 1 liter of chicken broth;
- 500 g potatoes;
- a head of onion;
- one carrot;
- salt - to taste;
- greens - to taste.

The principle of preparing any puree soup includes:

• cooking the main ingredients in broth or water;
• rubbing boiled products using a sieve, blender or other devices;
• Repeated quick boiling of the resulting mass with the addition of additional ingredients (cream, milk).

How to make puree soup with a blender

Today, almost every modern kitchen has a blender. An indispensable assistant for making puree soup.

The process itself remains the same:

• processed, prepared ingredients must be boiled until soft in broth or boiling salted water.
• Add spices as desired.
• Cool.
• Strain the broth into a separate bowl.
• Place the boiled mixture in a blender bowl and puree it at high speed. During the pureeing process, it is necessary to gradually add broth to achieve the desired consistency of the soup. Then return the resulting puree mass to the pan. Or puree with an immersion blender directly in the pan. To do this, there must be a sufficient amount of liquid in it.
• Pour in the cream or milk and simmer for a few minutes until it tastes good.

Other ways to make creamy soup

You can make puree soup without a blender - in a fine sieve. To do this, place a sieve over a suitable container and place the cooked products into it. Then, either with a spoon or a masher (whichever is more convenient), thoroughly rub the vegetables through a sieve. It is advisable to do this at least twice so that the mass is more tender. Then you should return the soup to the pan and, adding cream or milk, bring it to readiness.

You can also puree the soup mass using a food processor or a meat grinder with the finest grid. Using a meat grinder, you need to pass the food through it at least twice.

Classic vegetable puree soup

What you will need:

• vegetable broth;
• potatoes - 0.15 kg;
• zucchini - 0.1 kg;
• carrots - 0.1 kg;
• cauliflower - 0.25 kg;
• onions - 0.05 kg;
• olive oil;
• cream 33% - 0.06 l;
• greenery;
• salt.

Technology:

• Wash and process potatoes, zucchini and cauliflower. Chop coarsely (cubes, slices), place in a saucepan with boiling broth. Cook until all products are completely soft.
• Wash carrots and onions and process. Cut into small cubes. Sauté in olive oil.
• Drain the broth from the prepared vegetables and set it aside.
• Place the boiled mixture and sautéed onions and carrots in a blender bowl. Puree, adding broth to the desired consistency.
• Then transfer the resulting soup mass back into the pan. Pour in the cream or milk and simmer for a few minutes until it tastes good.

White bread croutons go well with any puree soup. The shape of cutting croutons is a small cube or slice. If desired, they can be made with garlic. Should the sliced ​​croutons be dried in the oven at 170°? until a golden color appears. It is better to coat the baking sheet on which they will be prepared with olive or regular refined oil.

A simple, budget-friendly and very appetizing first course - mashed potato soup. Its taste can easily be made more vibrant and interesting with the help of various additives. For example, using croutons, mushrooms, cheese, bacon and other suitable ingredients.

Ingredients: 700-760 g potatoes, large onion, 4-5 garlic cloves, 20 g butter, half a glass of low-fat cream, salt, seasonings.

1. Chopped onions are fried directly in the pan. When the pieces of the vegetable turn golden, add potato slices, add water and add salt.
2. Coarsely chopped garlic is fried in a separate bowl in butter.
3. The finished potatoes are transferred to another pan and pureed. Next, it is diluted with the remaining broth to the desired consistency of the future soup.
4. All that remains is to add the garlic along with all the oil from the frying pan and chop the treat again.
5. If necessary, the soup is added and seasoned with spices.

The dish is served hot with cream.

With croutons

Ingredients: 370 g potatoes, 40 ml soy sauce, 370 ml chicken broth, 90 ml low-fat cream, 20 g butter, onion, carrot, 1/3 loaf, salt.

1. White bread gets rid of the crust, cut into small cubes and dried in the oven.
2. Peeled, chopped vegetables are cut into medium slices, placed in a pan with heated butter and stewed until soft.
3. Next, the broth is poured into the container and the mass is cooked for 25-30 minutes.
4. Sauce, cream and salt are added to the almost finished soup. The pan is removed from the stove and its contents are crushed with a blender.

Serve ready-made mashed potato soup with croutons.

Potato soup with chicken

Ingredients: large chicken breast, onion (1 piece), 4-5 potatoes, 70 g butter, fresh herbs to taste, table salt, a pinch of turmeric.

1. Place peeled potato wedges and breast into a pan of water. As soon as the vegetable is boiled, you can add turmeric and add onion cubes fried until golden brown in butter.
2. The meat is removed from the bone, cut and returned back to the pan.
3. Potato soup with chicken is pureed and salted.

Each portion of the treat is generously sprinkled with chopped herbs.

With mushrooms

Ingredients: 7-8 medium potatoes, onion, 230 g champignons, large carrots, salt, soup spice mixture, butter.

1. Potatoes are cooked in salted boiling water until boiled. Next, it is transferred to a separate pan, pureed with a blender and diluted with the broth to the desired consistency.
2. Slices of fresh mushrooms along with randomly chopped vegetables are fried in well-heated butter for 8-9 minutes.
3. The contents of the frying pan are transferred to the potato base. The dish is flavored with selected spices.

Cream soup with mushrooms is served along with white bread toast.

Delicate puree soup with potatoes and cheese

Ingredients: 1 liter of chicken broth, 620-720 g of potatoes, carrots, onion (1 pc.), 2 tbsp. l. butter, white pepper, 3 processed cheeses, table salt.

1. All vegetables are peeled, washed and finely chopped, after which they are laid out in an oiled pan and sent to the oven to bake until golden brown. In this case, the temperature is set to 200-210 degrees.
2. The broth is brought to a boil, pieces of processed cheese, salt and vegetables from the oven are placed in it.
3. The soup will simmer until the potatoes soften.
4. Next, the mass is pureed and sprinkled with white pepper.

Ready-made mashed potato soup with cheese is served hot for lunch. You can add some chicken left over after cooking the broth.

Unusual option with bacon

Ingredients: 4 potatoes, 6 strips of bacon, 70 g butter, 3 tbsp. l. grated cheese and flour, 2-3 garlic cloves, half a liter of vegetable broth, onion (1 pc.), a bunch of various fresh herbs, salt.

1. Pieces of bacon are fried until golden brown in butter, and then laid out on a paper towel.
2. The potatoes are peeled, cut into arbitrary pieces and boiled until tender.
3. Onion cubes are fried in the same pan where the bacon was previously cooked.
4. After a couple of minutes, add flour to the onion cubes. The mass is filled with broth and as soon as the liquid boils, the fire is reduced to a minimum. So the mass simmers for 7-8 minutes.
5. The contents of the frying pan are added to the cooked potatoes. The mixture is salted and turned into puree.
6. Grated cheese, chopped herbs and crushed garlic are added to it.

The soup is served in portions. Place strips of bacon on each separate plate.

Diet carrot and potato puree soup

Product composition: 1-2 pcs. onions, 4-5 large carrots, 3-4 potatoes, salt, fresh herbs, 2.5 liters of filtered water.

1. Peeled and coarsely chopped vegetables are poured with salted water and sent to cook. They need to be cooked until softened.
2. When the resulting mass has cooled slightly, it must be pureed using a blender operating at high speed.
3. The mixture is salted to taste and brought to a boil.

The resulting soup is served with chopped fresh herbs.

With added broccoli

Ingredients: 700 ml filtered water, a full glass of low-fat cream, 230 g broccoli, 620 g potatoes, salt, favorite spices.

1. First of all, the potatoes are peeled, cut into small cubes, filled with salt water and cooked until semi-soft.
2. Next, cabbage is poured into the pan, divided into small inflorescences. Several miniature ones can be left to decorate a ready-made dish.
3. Vegetables are cooked together until fully cooked. When they become soft, the mass is removed from the heat. Once it has cooled slightly, use an immersion blender to blend the ingredients into a smooth, thick mixture.
4. Cream is added to the future soup. The mass is whipped again and warmed up. You cannot bring the dish to a boil at this stage.
   1. In a “smart pan” in a program designed for frying, onion cubes and coarsely grated carrots are fried in butter. The ingredients must be stirred frequently during the process.
   2. When the vegetables turn golden, add pieces of smoked meat to them. Together, the products cook for a couple more minutes.
   3. Next, the broth is poured into the bowl and raw potato cubes are added.
   4. The device is switched to stewing mode and the dish is simmered under a closed lid for 40-45 minutes.
   5. Next, use a slotted spoon to remove all the grounds from the container, rub them through a sieve and dilute with broth to the desired consistency. The mass is salted. At this stage, you can add your favorite seasonings to taste.
   6. The slices of fresh mushrooms are fried separately.

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 leaves, 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. Add chopped onion, garlic and ginger to 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 structure 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 would 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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