Both adults and children love to eat puree soup. For mothers, it can become a real lifesaver. A capricious child, who rejects 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 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.

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.

Puree 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 cuisines of the world, the methods of preparation and serving 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: slices of bacon, 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. Blend the finished soup with 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.

Ecology of consumption. If your home menu still doesn’t have appetizing puree soup, the situation urgently needs to be corrected. After all, such soups are prepared just as easily as traditional liquid ones.

If your home menu still doesn’t have an appetizing puree soup, the situation needs to be corrected urgently. After all, such soups are prepared just as easily as traditional liquid ones. They just differ in their special delicate taste and nutritional value. You can use almost any vegetables: potatoes, pumpkin, carrots, beets, tomatoes, spinach, celery and even avocado.

This soup is an excellent option for those who are on a diet, as well as for those who do not like certain foods - for example, onions. After all, in the process, all vegetables are thoroughly chopped and become completely invisible. Cook for your health and surprise your household!

You will need:

• 15 g dried porcini mushrooms
• 600 ml broth
• 200 g champignons or frozen porcini mushrooms
• 2 red onions
• 1 clove of garlic
• 2 tbsp. l. vegetable oil
• salt, ground black pepper
• 50 g cream

Preparation:

1. Sort out the dried mushrooms, pour in 150 ml of hot broth and leave for 60 minutes. Peel the champignons, wipe with a damp cloth and finely chop. Peel the onions and garlic and chop finely. Heat vegetable oil in a thick-walled saucepan and brown the onion and garlic. Add champignons and fry for 5 minutes. Salt and pepper.
2. Place the soaked mushrooms in a sieve and collect the broth. Place the mushrooms in a pan with onions and garlic and lightly fry. Then add all the broth, bring to a boil and cook for 10-15 minutes. Remove from heat and puree the soup. Add cream, salt and pepper and pour into plates. You can sprinkle with ground cayenne pepper and garnish with parsley leaves.

2. Cream soup with leeks

You will need:

• 300 g green lentils
• 4 onions
• 2 leeks
• 3 potato tubers
• 1 bay leaf
• 50 g butter
• 20 g mint greens
• salt, ground white pepper to taste

Preparation:

1. Rinse the lentils well, add 1 liter of hot water, add a bay leaf and cook for 1 hour.
2. Peel and chop the onions. Cut the leeks into slices, potatoes into cubes.
3. Melt the butter in a saucepan, add the onion and leek and fry, stirring, for 5 minutes. Add the potatoes, cover the saucepan with a lid and keep on low heat for another 7 minutes. Add salt and pepper, add 400 ml of hot water and cook covered over low heat for 15 minutes.
4. Rub the soup through a sieve or grind in a blender. Remove the bay leaf from the lentils and add them to the resulting puree.
5. Wash the mint, dry and finely chop. Pour the finished cream soup into bowls, put chopped mint in each and serve.

You will need:

Serves 4

• 300 g potatoes
• 1 carrot
• 1 leek (10 cm long)
• 100 g celery root
• 1 onion
• 20 g butter
• 1 liter vegetable broth
• 8 tbsp. l. sour cream
• grated nutmeg
• 100 g smoked salmon
• 3 sprigs of dill

Preparation:

1. Cut potatoes and carrots into cubes, leeks into rings. Finely chop the celery and onion.
2. Fry all vegetables (except potatoes) in butter. Add potatoes, pour in broth and cook for 15-20 minutes.
3. Puree the soup (add a little water if necessary). Heat up, add 4 tbsp. spoons of sour cream. Salt, pepper and season with nutmeg.
4. Cut the salmon into strips. Pour the soup into bowls, arrange the salmon into a “rose” and garnish with herbs.

You will need:

• 3 carrots
• 1 onion
• 300 g cauliflower
• 70 g butter
• 1 zucchini
• 2 potato tubers
• 2 cloves garlic
• 100 ml cream
• 200 g peeled shrimp
• 1/3 tsp. turmeric
• 1/2 bunch of dill

Preparation:

1. Wash the carrots, peel and cut into slices. Peel and chop the onion. Cut the cauliflower into pieces. Peel the zucchini and potatoes and cut into slices.
2. Melt butter in a saucepan, add carrots and fry for 3 minutes. Add onion and zucchini, fry for another 3 minutes. Add cauliflower, potatoes, pour in 1.5 liters of water and cook over low heat for 15 minutes.
3. Peel the garlic and pass through a press. Add to the saucepan with vegetables, pour in the cream, bring to a boil and cook for 2 minutes.
4. Separately, cook the shrimp in boiling salted water and drain in a colander. Grind the hot vegetables along with the liquid in a blender. Season with turmeric, salt and ground black pepper.
5. Wash the greens, dry and finely chop. Pour the soup into bowls, add shrimp and herbs to each bowl and serve.

You will need:

• 300 g lentils
• 1 onion
• 1 carrot,
• 1/3 celery root
• 3 tomatoes
• 2 tbsp. l. olive oil
• 1/3 tsp. nutmeg
• 4 slices of bran bread
• 20 g chopped dill

Preparation:

1. Rinse the lentils, place in a saucepan, add 1.5 liters of cold water, bring to a boil and cook for 30 minutes. Peel the onion and chop finely. Wash the carrots and celery, peel and cut into strips. Place the vegetables in the water with the lentils and cook for another 15 minutes.
2. Use a blender to puree. Place the tomatoes in boiling water for 30 seconds, then peel the skin and grind the pulp in a blender.
3. Combine with vegetable and lentil puree, add olive oil, nutmeg, lightly whisk and pour into plates. Add greens to each. Toast the bread and serve separately.

You will need:

• 1 onion
• 3 large carrots
• 1 parsley root
• 2 large potatoes
• 100 g butter
• 300 g milk
• 2 yolks
• 20 g each parsley and dill
• salt, ground black pepper to taste

Preparation:

1. Chop the onion, grate the carrots and parsley root on a coarse grater. Peel the potatoes and cut into small cubes.
2. Sauté vegetables in butter (10 minutes). Pour in 300 ml of hot water, 250 ml of milk, season to taste and cook for 15 minutes.
3. Grind the yolks with the remaining milk, add to the soup, bring to a boil and remove from heat. Puree the soup using a blender.
4. Sort out the parsley and dill and chop finely. Sprinkle the soup with herbs before serving.

You will need:

For 2 persons

• 2 ripe avocados
• 2 tbsp. l. lemon juice
• 1 red onion
• 1 clove of garlic
• 2 tbsp. l. lime juice
• 700 ml vegetable broth
• 1 tbsp. l. soy sauce
• 50 g chopped cilantro
• zest of 1 lime
• 4-5 cherry tomatoes for decoration
• greenery
• salt, ground red pepper

Preparation:

1. Peel the avocado, remove the seeds, chop the pulp and sprinkle with lemon juice. Finely chop the onion. Pass the garlic through a press.
2. Place all ingredients in a blender, pour in hot vegetable broth, lime juice, soy sauce, add cilantro, lime zest, add salt, ground pepper and puree.
3. Garnish the finished puree soup with pieces of cherry tomatoes and mint.

You will need:

• 2 onions
• 3 cloves garlic
• 1 chili pepper
• 4 tbsp. l. olive oil
• 3 cloves garlic
• 1/2 tsp each turmeric, cumin and ground paprika
• 800 g ripe tomatoes
• 1/2 table. spoons of granulated sugar
• 1/2 table. spoons 9% vinegar
• 1 liter vegetable broth
• basil leaves for decoration
• salt, ground black pepper

Preparation:

1. Peel the onion and chop finely. Peel and chop the garlic. Wash the chili pepper, dry it and chop it finely.
2. Heat olive oil in a saucepan, add onion and garlic and fry for 5 minutes. Add chili pepper and fry for another 3 minutes. Pour in 2 tablespoons. spoons of water, add spices and simmer under the lid for another 5 minutes.
3. Cut the tomatoes crosswise and place them in boiling water for 30 seconds. Place in a colander, remove the skin and finely chop the pulp. Place in a saucepan with vegetables, add sugar, vinegar and simmer covered for 7 minutes.
4. Pour in the vegetable broth, add a little salt and pepper and cook for another 7 minutes. Remove the soup from the heat and puree it in a blender while hot.
5. Pour the soup into bowls, garnish with herbs and serve.

You will need:

• 300 g zucchini
• 4 shallots
• 2 cloves garlic
• 150 ml dry white wine
• 2 tbsp. l. cream
• 1 liter low-fat chicken broth
• salt, herbs, ground black pepper
• vegetable oil

Preparation:

1. Wash the zucchini, peel and cut into pieces. Peel and chop the shallots, also peel and chop the garlic.
2. Heat vegetable oil in a thick-bottomed saucepan. Add vegetables and fry until onion is transparent. Pour in broth, wine, salt and pepper. Bring to a boil and cook covered for 20 minutes.
3. Wash and chop the greens. Cool the soup a little and puree in a blender, add cream and heat.
4. Pour the soup into bowls, put greens in each and serve.

You will need:

For 4 persons

• 1 leek
• 3 potato tubers
• 2 cloves garlic
• 2 tbsp. l. olive oil
• 400 ml vegetable broth
• 400 g fresh spinach
• 125 ml natural yogurt
• leeks for garnish
• salt, ground white pepper

Preparation:

1. Peel the onion, wash and cut into slices. Peel the potatoes and cut into cubes. Peel and chop the garlic. Heat the olive oil in a saucepan and lightly brown the leeks and potatoes. Wash and dry the spinach.
2. Pour 400 ml of vegetable broth into a saucepan, bring to a boil, add spinach and cook for 3 minutes. Grind with a blender, salt and pepper. Add yogurt and stir.
3. Pour the soup into bowls, garnish with leeks and serve. Can be served with wheat croutons.

You will need:

• 2 large beets
• 1/3 celery root
• 1 onion
• 1 clove of garlic
• 2 tbsp. l. vegetable oil
• 1 incomplete table. spoon of sugar
• 2 tbsp. l. lemon juice
• 200 ml cream 10% fat
• 70 g green onions
• 100 g cheese
• salt, ground black pepper

Preparation:

1. Wash the beets and celery thoroughly with warm running water using a brush, then peel and cut into small cubes. Peel the onion and garlic and chop finely.
2. Heat vegetable oil in a saucepan, add prepared onions and garlic and fry until light golden brown. Add beets, celery and, stirring, keep on fire for 3 minutes.
3. Add sugar to the fried vegetables, lemon juice and 150 ml of warm water (you can use broth). Then bring to a boil and simmer over low heat, covering with a lid, for about 15 minutes.
4. Remove the pan from the heat, let the vegetables cool slightly and puree in a blender along with the liquid. Then rub through a fine sieve to obtain a smooth mass of uniform consistency.
5. Pour hot cream into the resulting vegetable puree, add salt and pepper to taste. Place the pan back on the heat and quickly bring to a boil while stirring constantly.
6. Sort the onion, wash, dry well on a paper towel and chop coarsely. Crumble the cheese. Pour the soup into bowls, sprinkle with cheese, garnish with onions and serve.

You will need:

• 2 cloves garlic
• 1 onion
• 600 g pumpkin pulp
• 2 tbsp. l. vegetable oil
• 400 ml cream 10% fat
• 100 g grated cheese
• pinch of nutmeg
• salt, ground red pepper
• 1 sprig rosemary
• pumpkin seeds

Preparation:

1. Peel the garlic and onion and chop finely. Cut the pumpkin pulp into cubes.
2. Heat vegetable oil in a thick-walled saucepan and brown the onion and garlic. Add pumpkin and stir-fry for 10 minutes. Pour in 2 table. spoons of water and simmer for 5 minutes. Then add cream and cook over low heat for another 10 minutes.
3. Grind the contents of the pan with a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, add cheese to each, garnish with a sprig of rosemary and sprinkle with seeds. .

You will need:

Serves 4

• 50 g butter
• 1/8 tsp. cayenne pepper
• 1/2 tsp. ground sweet paprika
• 1/8 tsp. ground black pepper
• 4-5 slices bacon
• 200 grams of fresh mushrooms
• 1 onion
• 1 carrot
• 1 large potato
• salt to taste
• greens for decoration

Preparation:

1. Chop the bacon, fry in butter, put on a plate. Peel the onion, finely chop and fry in a frying pan with vegetable oil until golden brown. Place the onion on a plate with the bacon. Wash the champignons, dry them, cut them into thin, neat slices and fry until tender. Place some of the mushrooms in the pan, and add the other to the bacon and onions.
2. Pour 0.5 liters of water into the pan and put on fire. When the water with mushrooms boils, add salt. Peel potatoes and carrots, cut into cubes. When the mushroom broth has boiled for about five minutes, put the vegetables, as well as fried mushrooms, onions and bacon, into the pan, let it simmer for 2 minutes and pour beer into the pan.
3. After the foam settles, you can add spices. Then reduce the heat so that the soup simmers very quietly and cover the pan with a lid. Cook the soup for at least half an hour. It is important that the soup continues to cook for some time, even if the potatoes are completely cooked. The aftertaste of the soup depends on the duration of cooking.
4. Cool the soup a little and puree in a blender, garnish with herbs.

You will need:

• 250 g dried peas
• 2 potatoes
• 1 leek
• 1 parsley root
• 2 stalks of celery
• 2 cloves garlic
• 200 g smoked loin
• 50 g lard or bacon
• 150 g smoked sausage (Krakow or hunting sausages)
• salt, pepper, bay leaf, dill

Preparation:

1. Soak the peas in cold water for 4 hours, or preferably overnight. Drain the water, add fresh water to the peas and cook, skimming off the foam, for 30 minutes. Add lard and loin in whole pieces, reduce heat, cook soup for 1 hour.
2. Peel all vegetables and roots, wash the greens. Cut off the white part of the leek, cut into rings, parsley root and celery into pieces, potatoes into cubes. Chop the garlic. Place everything in the soup and cook for 25 minutes.
3. Remove the lard and loin, chop finely and return to the soup. Cut the sausage into slices and add to the soup. Cook for another 5-10 minutes. Serve garnished with chopped parsley and chili pepper.

You will need:

• 300 g chicken fillet
• 2 onions
• 50 g celery root
• 200 g frozen spinach
• 300 ml water
• 200 g sour cream
• salt to taste

Preparation:

1. Boil the chicken fillet until tender, remove and separate into fibers. Add salt, 1 chopped onion and chopped celery root to the broth. Cook until the vegetables soften. Add chicken fillet. Puree the soup.
2. Place chopped spinach in another pan, add water, add sour cream, salt and cook for 15 minutes. Puree the soup.
3. Pour soup from the second pan into a plate and pour soup from the first into it, in a circle. Or pour soup from both sides at the same time from two pans, you will get marble stains.

Bon appetit! published