Features of the preparation of the first course. TOP 6 recipes for creamy squash soup. Video recipes.
Zucchini cream soup is a dietary dish that originally appeared in France and has recently entered the culinary book of the inhabitants of Russia. Thick zucchini soups are especially useful for people with problems of the gastrointestinal tract, losing weight and in general for everyone who wants to maintain their health at the proper level. And all because zucchini has many useful properties and is easily absorbed by the body, and its consumption in the form of an easily digestible cream soup enhances the effect. This dish is also good in that you can add various vegetables, such as celery or broccoli, to it, and the taste will still remain delicious.
Features of cooking zucchini cream soup
Before making a creamy zucchini soup, it is important to learn a few secrets about how to make a dish so that it turns out to be tasty and healthy.
Here are some tips:
- It is better to prepare cream soup from young zucchini - this will make the dish more delicate in taste. If old fruits are used, then you must first remove the peel from them and remove the seeds.
- You need to throw vegetables only into boiling water, so they better preserve their taste and useful properties.
- When using frozen foods, you must first defrost them at room temperature, otherwise the food will be too runny.
- Chop vegetables for soup coarsely, so they will be more tasty and healthy.
- For a dietary meal, it is better not to fry vegetables, especially in a large amount of refined oil. The taste, thanks to fried vegetables, improves, but its calorie content also increases, so try to fry vegetables with a minimum amount of oil and use healthy ones, such as extra virgin olive.
- If you want to thicken the soup, add potatoes. You can use broth, milk, or cream to thin the finished dish a little.
- You can change the spices in the recipes as you like and use your favorite ones - the taste won't get any worse. Spices such as pepper (especially white), garlic, turmeric, curry, oregano, marjoram, hops-suneli, basil and others go well with zucchini.
- If you add a piece of butter or a spoonful of sour cream to a bowl of soup, then the dish will become even tastier and will acquire a creamy taste.
- It is not recommended to boil the cream soup for a long time or repeatedly; it can be heated in a water bath.
Croutons are an ideal addition to any puree soup. You can buy them or cook them yourself. You need to decorate the dish with them immediately before serving, or serve in a separate bowl.
TOP 6 recipes for delicious creamy squash soup
The following recipes for creamy zucchini soup will appeal to all lovers of this fruit and not only. They will be especially relevant in the summer season, when vegetables are as cheap as possible, and many grow them in large quantities at their dachas. With an excess of harvest in the garden, you don't have to worry about where to put it, because now you will have a few more recipes for tasty, healthy and varied zucchini cream soups in your piggy bank.
Light squash cream soup
This recipe has a minimum of ingredients and is fairly easy to prepare. You can eat such a soup at least every day, because its calorie content is minimal. It is cooked in water, from three main vegetables - zucchini, carrots and onions, but it turns out thick and tasty.
See also how to make zucchini and tomato soup.
- Calorie content per 100 g - 62 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Zucchini - 620 g
- Carrots - 2 pcs.
- Bulb onions - 2 pcs.
- Garlic - 2 cloves
- Water - 0.5 l
- Salt - 10 g
- Pepper to taste
- Nutmeg - pinch
- Basil - 20 g
- Bay leaf - 3 leaves
- Grape seed oil for frying - 3 tablespoons
Step-by-step preparation of light zucchini cream soup:
- Wash vegetables, peel.
- Pour water into a saucepan and put on fire.
- Cut the zucchini into cubes and cook in boiling water for 10 minutes.
- At this time, chop the onion into cubes and fry in a pan with grape seed oil.
- Then chop the carrots as well and add to the onion for a 5-minute sauté.
- Place the fried vegetables in a saucepan and cook over medium heat for about 10 minutes.
- Grate or chop the garlic and add to the saucepan. Send basil and bay leaves next. Cook the soup for another 5 minutes.
- Catch bay leaves and puree the soup with a blender.
- Add salt and spices to taste and cook the soup for about 5 minutes.
- Remove the pan from heat, place the cream soup in bowls and garnish with a sprig of herbs as desired.
Attention! If you have a surplus of vegetables, then some of them can be frozen in sliced form and used as needed.
Creamy squash soup with chicken
Creamy Zucchini Chicken Soup is a hearty dish that serves as a delicious, complete and nutritious meal for the whole family. In this recipe, add water at your discretion, after cooking, a little broth will remain, which can be drunk or used in any dish.
Ingredients:
- Zucchini - 600 g
- Potatoes - 200 g
- Chicken - 200 g
- Processed cheese - 200 g
- Turnip onions - 130 g
- Salt, pepper - to taste
- Croutons - to taste
Step by step preparation of zucchini cream soup:
- First of all, we put a pot of water on the stove.
- Cooking chicken. Cut into pieces and send them to boiling salted water for 25 minutes.
- At this time, we prepare vegetables. We wash them, clean them, cut them into cubes.
- After cooking, we take out the chicken and put the potatoes in the pan. Cook for about 10 minutes.
- After the specified time, put the rest of the vegetables and cook for another 10-15 minutes.
- After the vegetables are cooked, remove the dishes from the heat and pour the broth into another container. We turn the vegetables into puree with a blender, adding broth to taste, until the desired consistency is reached.
- We put the cream soup again on low heat, add spices and finely chopped or grated processed cheese. After 5-7 minutes, turn off the stove and pour the soup into bowls.
- Fry the chicken fillet and decorate the dish with it, also put the crackers before serving.
Creamy soup with pumpkin and zucchini
Zucchini is a bushy pumpkin variety, so these two products work well together. They have a similar composition, which increases the benefits of the dish and expands the flavor bouquet. For this pumpkin and zucchini cream soup recipe, you will need a large saucepan, deep wok pan, or a heavy-bottomed saucepan.
Ingredients:
- Zucchini - 2 pcs.
- Pumpkin - 400 g
- Onion - 1 large head
- Milk or cream - 100 ml
- Broth or water - 1000 ml
- Dill or parsley - 50 g
- Salt spices to taste
- Olive oil for frying - to taste
Step by step preparation of cream soup with pumpkin and zucchini:
- Let's prepare the vegetables. Wash them and remove the rind, seeds.
- Chop the onion finely.
- Cut the courgettes and pumpkin into large cubes.
- Heat some oil in a saucepan and fry the onion until transparent.
- Throw in the vegetables next. Pour in some water and simmer covered over low heat until half cooked.
- Pour in the rest of the water or broth, salt and pepper to taste and simmer for about 10-15 minutes.
- Add cream and after 1-2 minutes remove the pan from heat.
- Puree the contents until smooth and reheat over low heat for about 2-3 minutes.
- That's all! You can serve the soup garnished with finely chopped herbs and a teaspoon of cream.
Zucchini cream soup with broccoli and cauliflower
Zucchini is a type of zucchini that contains a large amount of vitamin C. This creamy soup made from cabbage and zucchini is distinguished by its benefits for the body. There are no particularly harmful ingredients, such as butter or cream, in its composition, but there are many healthy vegetables. Such a delicate soup can be introduced into the child's diet, he will gladly eat it and will not even understand what, in fact, it is made of. Despite the lack of potatoes, butter and chicken broth, the dish is thick and nutritious.
Ingredients:
- Zucchini - 0.5 kg
- Cauliflower - 0.5 kg
- Broccoli - 200 g
- Carrots - 100 g
- Turnip onions - 100 g
- Greens to taste
- Salt, spices - to taste
Step by step preparation of zucchini cream soup with broccoli and cauliflower:
- Rinse and peel vegetables. Disassemble the cabbage into inflorescences. Dice the zucchini, onion and carrots.
- Put cauliflower, zucchini, carrots and onions in a large saucepan (about 5 liters) with boiling water, cook for about 20 minutes.
- Add broccoli and cook for about 10 minutes until cooked through.
- Season with salt and pepper.
- Remove the pot from the stove. If there is too much water, drain some of the stock into a bowl. You can add it later for dilution.
- Use a blender to grind everything and pour the soup into bowls. Garnish with chopped dill or parsley.
Creamy squash soup with potatoes
This zucchini and potato cream soup is a lean recipe. It is filling and nutritious, but at the same time not heavy on digestion. This is a great alternative to rich meat soups and a valuable dish for lean meals.
Ingredients:
- Zucchini - 1 pc.
- Potatoes - 3-4 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Garlic - 4 cloves
- Water or broth - 1500 ml
- Frying oil - 2 tablespoons
- Salt, pepper - to taste
- Cilantro, dill, parsley - to taste
Step-by-step preparation of zucchini cream soup with potatoes:
- Place a pot of water or broth on the stove to warm up.
- Rinse vegetables, remove skins and hulls.
- Chop all vegetables into cubes. The largest pieces should be zucchini, smaller ones - potatoes and carrots, and onions and garlic - even smaller.
- Place the potatoes in boiling water while you heat the rest of the vegetables.
- Heat 2 tablespoons olive oil in a saucepan over low heat. Throw in the onion and garlic, then the carrots. Simmer for about 3 minutes under the lid, stir and add the courgettes. Simmer for about 5 more minutes.
- Throw the vegetables over the potatoes, it should be almost ready. Cook over low heat for about 10-15 minutes until cooked through.
- Remove from heat, use a blender, then heat the cream soup for about 3 minutes, salt and add black pepper to taste.
- Serve garnished with herbs.
Creamy squash soup with cheese and cream
Creamy squash soup with cream is a great option for a delicate lunch dish. Puree soups are generally ideal with dairy products such as cheese, butter, milk and cream. They add a creamy texture and delicate creamy flavor, while also softening the pungency of various spices. Such a creamy squash soup with cheese and cream turns out to be unusually tender and tasty, it can be served not only for a family dinner, but also for guests to enjoy.
Ingredients:
- Zucchini - 3 pcs.
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Water - 500 ml
- Cream - 250 ml
- Processed cheese - 2 pcs.
- Vegetable oil - 2 tablespoons
Step-by-step preparation of zucchini cream soup with cheese and cream:
- Prepare vegetables: rinse, peel, dice.
- Heat the oil in a saucepan or saucepan and send the onions to sauté, followed by carrots, zucchini and potatoes.
- After 5 minutes of frying, add water and cook for 20 minutes.
- Turn off the gas and puree the contents of the saucepan until smooth.
- Pour in cream, salt and pepper, add grated cheese and reheat for about 2-3 minutes.
- Pour into bowls and serve.
Important! To make the processed cheese easier to rub, you can first freeze it a little in the freezer.
Video recipes for zucchini cream soup
Cream soups are popular with both adults and children. They are nutritious and satisfying, and thanks to the cooking technology, they acquire a delicate texture and amazing taste. Try one of the recipes above and this dish will become one of your favorites.
