Vegetable cream soup - recipe

Traditional vegetable puree soup

Classic puree soup is prepared from the following ingredients:

• 3 pcs. potatoes;
• 1.5 liters of vegetable broth;
• bulbs;
• carrots;
• quarters of a head of white cabbage;
• salt;
• olive. oils – 20 ml.

Diced onion, fry in oil in a saucepan with a thick bottom. Pour in the broth and bring to a boil. Chop the remaining vegetables and pour everything into the boiling broth. The soup is cooked over low heat for about 20 minutes until all the ingredients are ready. Add the desired seasonings and salt. Beat the ingredients in a blender and serve with a sprig of dill.

Recipe: Vegetable puree soup with cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Vegetable soup with cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of vegetable soup with cream is 45.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

A simple recipe for weight loss

Vegetable puree soup for weight loss is best prepared at home. In stores you can find soup concentrates for weight loss, which reduce the preparation time and have low calorie content, but at the same time they contain many carcinogens.

For homemade soup you will need:

• celery (root) – 400 g;
• cabbage – 300 g;
• fresh green peas – 4 tbsp. l.;
• carrot;
• salt;
• bulb;
• bell pepper

Wash, peel, chop the vegetables, place in a saucepan, add water, cook until tender. Before turning off the heat, add salt and season with spices. The soup can be pureed in a blender.

Advice! To prevent the puree soup from turning out too thin, it is recommended to puree the boiled vegetables, and then add broth until the desired consistency is achieved.

Vegetable cream soup with cream

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This light soup is perfect for a children's menu. I love light soups, without frying or other extra fats that are heavy on the stomach. This recipe has diversified our menu and I loved it the first time.

1. Ingredients
2. Rinse the chicken under running water, add cold water, bring to a boil, drain the water, add new water, bring to a boil again and cook for 10 minutes.
3. Peel the potatoes, cut into cubes and add to the meat.
4. Chop the onion and add to the soup.
5. Peel the carrots and cut into pieces as desired. Cook all vegetables until soft.
6. Remove the meat from the soup and tear it into pieces. we will add it later along with cream or portions to each person on a plate
7. We don’t clean young zucchini!!! Wash it, grate it on a coarse grater and add it to the soup. Salt and add your favorite spices. If we cook for small children, we don’t add any spices at all. Cook for 3 minutes.
8. Then pour cream into the soup. If children will eat the soup, use baby cream. Bring to a boil.
9. Add greens. Let it boil for a minute. And turn it off. Now you need to cool the soup a little (to about 80 degrees, so as not to use a blender) and puree it using a blender.
10. Pour the soup into bowls, add meat, garnish with herbs and serve. It is very tasty to eat this soup with fresh bread or a boiled egg. Bon appetit!

When to add seasonings to soup?
The soup becomes more flavorful when seasonings are added to it three minutes before the end of cooking.

So that the puree soup does not lose its attractiveness...

Do not heat pureed soups after seasoning, because in this case the butter with which they are usually seasoned will rise to the surface and the soup will lose its attractiveness.

How to thicken cream soup

Have you made cream soup and it turned out too runny? Add some grated potatoes or cut them finely to help them cook faster. When adding flour, remember that it needs a long heat...

How to remove salt from soup

Excess salt in any soup will quickly be absorbed by pieces of raw potatoes or slices of fresh apple. Add them to the broth and leave to simmer for ten minutes over low heat. Afterwards, remove with a slotted spoon. E...

How to preserve the flavor of roots and onions in soup?

To preserve the aroma of onions and roots in the soup, they must first be fried in oil.

How to make rich broth

Any broth will turn out rich if you choose the right meat component. For beef or pork broth, use meat on the bone, with little fat present. If the broth is chicken, buy it...

To make the soup thicker...

To make your soup or borscht tastier and thicker, try mashing one boiled potato with a fork and then adding the resulting puree to the pan.

• I category chicken – 238 kcal/100g
• Chicken category II - 159 kcal/100g
• Chicken, flesh without skin - 241 kcal/100g
• Chickens – 140 kcal/100g
• Onion – 41 kcal/100g
• Jacket potatoes - 74 kcal/100g
• Fried potatoes - 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes - 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Buttermilk – 36 kcal/100g
• Cream - 300 kcal/100g
• Cream 10% fat - 120 kcal/100g
• Cream 20% fat content - 300 kcal/100g
• Zucchini – 23 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Greens - 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g

Calorie content of foods: Chicken, Potatoes, Onions, Carrots, Zucchini, Salt, Herbs, Water, Cream
1000.menu

With chicken and vegetables

This creamy chicken soup, in addition to its excellent taste, perfectly satisfies the feeling of hunger.

Required composition of products:

• chicken breast – 800 g;
• onion;
• a little parsley, celery (root), leek, parsnip;
• carrot;
• potatoes - 5 tubers;
• pepper, salt.

Prepare chicken broth. Boiled meat should be chopped and returned to the broth. We send washed and randomly chopped greens and vegetables after the chicken. Once the potatoes are ready, season the soup with pepper and salt, puree and simmer for about 3 minutes.

Cooked from zucchini, cauliflower and potatoes

The combination of vegetable mix will fill the body with its nutritional value.

Delicate soup is prepared from the list of products:

• 500 g zucchini (young);
• 500 g cauliflower inflorescences;
• water – 4.5 l;
• potatoes - 3 tubers;
• 150 g carrots;
• raises oils;
• onion – 150 g;
• seasonings, salt.

Cut the onion and zucchini into cubes, divide the cabbage into inflorescences, and cut the carrots into strips. Fry the onion in a saucepan, add the carrots, fry for another 5 minutes. We lay out all the prepared vegetables, season, salt, add water. In 20 minutes the soup will be ready. Puree all the contents of the pan and enjoy the food.

Delicate vegetable puree soup with cream

Adding cream gives any dish tenderness and softness. Vegetable puree soup with cream turns out aromatic and satisfies well during the cold season.

• 3 potatoes;
• cream – 75 ml;
• 2 carrots;
• young zucchini;
• 1 bunch of parsley;
• salt;
• 1 table. l. olive oils

Place prepared cubes of zucchini, carrots, and potatoes into boiling water. When the vegetables are ready, add salt to the soup, pour in cream, and add olives. oil and favorite spices. Before serving, puree the finished soup in a blender and sprinkle with chopped parsley.

Baby broccoli soup

It is extremely important for a growing body to receive the required amount of nutrients daily. Therefore, children's soup, which contains broccoli, will fill the lion's share of the daily requirement. It is recommended to prepare dishes for children from fresh vegetables. In winter, you can get by with frozen foods. To be sure of their quality, you can prepare your own vegetables during the season.

You need to add the following vitamins to children's soup:

• 300 grams of broccoli;
• 1 onion;
• 50 grams of zucchini;
• 1 carrot;
• 2 potatoes;
• 2-3 tbsp. spoons of sour cream or cream;
• a pinch of salt.

Preparation:

1. Boil potatoes, onions and carrots in boiling water for about 30 minutes and broccoli with zucchini for about 10 minutes.
2. When all the vegetables are ready, grind them into a paste using a blender and add salt.
3. To prevent the puree from being too thick, add the broth in which the vegetables were cooked by eye and mix thoroughly again. Just before serving, add a spoonful of sour cream or cream.

Sometimes it’s very difficult to persuade kids to eat the entire portion, so you can use a trick: place animal or bird shapes cut from vegetables on top of the thick soup. This will attract the attention of the little fidget and improve his appetite.

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From broccoli

Broccoli soup is very healthy for young children, and they will eat it with pleasure without whims.

More materials: broccoli soup - recipe

Products for cooking:

• fresh broccoli – 0.5 kg;
• 2 potato tubers;
• 20% cream – 0.2 ml;
• 1 onion;
• salt pepper.

Rinse the broccoli inflorescences, cover with cold salted water, and leave for 10-15 minutes to eliminate pests. Then rinse again. Chop the potatoes into small cubes. Boil a liter of water and put the potatoes in it. Reduce heat intensity and cook until softened. Fry the chopped onion in a frying pan until golden brown and add to the soup. At the end add broccoli. Puree the finished soup using an immersion blender. Add cream, stir and cook until the first bubbles appear.

Broccoli soup with cream

The ancient Romans recognized the potential of broccoli; later the Italians and French began to admire this storehouse of vitamins. A delicate creamy soup made from broccoli and cream is today prepared by the most successful chefs in the world and served in the best restaurants around the world. So why not try creating this treat at home?

To get as close as possible to the secret recipes of experienced chefs, you need to stock up on the following products:

• 500 grams of fresh broccoli;
• 1 medium leek (can be replaced with leek);
• 15 grams of butter;
• 1 glass of cream 15% fat;
• 2 cloves of garlic;
• 1 cup chicken broth;
• 3-4 sprigs of parsley;
• a pinch of salt;
• a pinch of pepper.

Preparation of broccoli puree soup consists of several stages.

1. The first step is to brown the finely chopped onion in butter.
2. Next, we divide the cabbage into separate “umbrellas” and place them in a saucepan to fry with the onions.
3. After a couple of minutes, pour the vegetables with chicken broth and boil for about 10 minutes. You should not cook broccoli for more than 7-10 minutes, as this will deprive it of its beneficial qualities.
4. Remove from heat when the inflorescences have become soft.
5. Now, using a blender, mix the resulting soup, cream, salt, pepper, and chopped garlic.
6. After obtaining a homogeneous puree, you need to boil it for a couple of minutes, stirring constantly. Serving will be more impressive if the dish is first decorated with parsley leaves.

Pumpkin cream soup with croutons

This cream soup has an attractive orange color, delicate consistency, and amazing taste.

Let's prepare the necessary ingredients:

• 300 g pumpkin pulp;
• potatoes - 2 tubers;
• a little fresh grated ginger (about 3 g);
• 1 g powdered ginger;
• 80 ml milk;
• rast. butter – 25 g;
• bulb;
• pepper, salt;
• 500 ml water;
• turmeric;
• baguette;
• a couple of cloves of garlic.

Fry the chopped onion a little in oil. Chop the pumpkin and potatoes into cubes and combine with onions. Pour boiled water into the vegetables, add some salt and leave to simmer for 20 minutes under the lid. Sprinkle the vegetables with turmeric and ginger. Pour the broth into a separate container, place the vegetables in a blender and chop. Combine the puree with the broth and add milk. Fry the baguette croutons in butter, rub with garlic, sprinkle with coarse salt, and before serving, you can garnish with a sprig of parsley.

French onion soup

To prepare a traditional and favorite dish of sophisticated French people, we will need:

• the main component of the dish is onion (350 g);
• 0.7 liters of broth (meat, vegetable);
• garlic – 2 cloves;
• white wine – 150 ml;
• drain butter – 50 g;
• pepper, salt;
• cheese – 70 g;
• 1 baguette;
• flour – 1 tsp.

Cut the onion into half rings and simmer over low heat in oil. The golden color of the onion is a signal to add crushed garlic. After 5 minutes, add flour and mix. Next, pour in the broth, mix well, add white wine. Add salt to the soup and continue cooking for another half hour with the lid closed. The French prefer to combine onion soup with croutons. Cut the baguette into 2-centimeter pieces and toast in the toaster. Pour the soup into a heat-resistant pan, spread croutons over the surface, and sprinkle grated cheese on them. In this form, place the dish in the oven or under the grill so that the cheese melts (8-10 minutes is enough). Serve the soup immediately, garnished with finely chopped green onions.

Ideal broccoli puree soup diet recipe

Very tasty recipe. Don't be lazy, try cooking. You will be pleasantly surprised. Especially if you are trying to lose weight. Or just eat right.

As a bonus, there is room for flights of fancy. You can vary the recipe as much as you like. Or you can cook it in a slow cooker - whatever is more convenient for you.

So, what do we need for our soup for 4 servings:

• Broccoli – 1 head (400-500g)
• Garlic – 2 cloves
• Butter or olive oil – 1 tsp.
• Choice of broth or water – 1.5 l
• Salt, favorite spices - to taste. It is possible without this.
• If we want to make cream soup, then we need thick cream (100 ml) or processed cheese like Yantar (70 g).
• Additional ingredients as desired: rye crackers, champignons, spinach, greens, arugula, onions, carrots. You can add a couple of potatoes, but these are extra calories. Not critical, but still.

Preparation procedure:

1. Wash the broccoli and cut into florets.
2. You can lightly fry onions, garlic, and carrots in a saucepan. However, if we strive to make the soup dietary, it is better to do without it. Pour the broth over the broccoli and let it boil. If you want soup with potatoes and carrots, boil them first. This takes about 20 minutes. And then just mix it with broccoli.
3. Salt, add spices, turn the heat to medium. If you haven’t fried it beforehand, now add the garlic, onion and spinach (you can only use garlic). Cook until tender (7 minutes for fresh cabbage and 12 for frozen).
4. If we are making cream soup, add cream or melted cheese. But, of course, the calorie content of soup without cream is much lower, especially since a little fried flour is usually added to cream soup.
5. Add oil. Grind everything with a blender.
6. Champignons are great in cream soup. Separately fry the chopped mushrooms and add to the soup before serving.
7. Pour, decorate each serving with crackers, herbs, you can replace with arugula or mint leaves.
8. Enjoy!

With melted cheese

Soups with processed cheese have an ideal creamy structure and delicate creamy taste.

Ingredients:

• 2 potatoes;
• 0.7 l of water;
• pepper, salt;
• carrots – 1 pc.;
• half a zucchini;
• processed cheese – 200 g;
• onion – 1 pc.;
• dry oregano or other spices;
• vegetable oil – 3 tbsp. l.;
• fresh dill - a bunch.

Fry chopped onion in a saucepan. Cut the remaining vegetables into cubes, add to the onion, add salted water, and cook over low heat until tender. Bring the prepared vegetables to a puree state in a blender. Place the resulting mass on low heat again, add the processed cheese, grated on a coarse grater, and season with spices. Bring to a boil, stirring. Pass the soup through the blender again. When serving, the cream soup is decorated with chopped herbs.

Vegetable cream soup with cream - recipe with photo

Puree soups or, as they are also called, cream soups are culinary classics that do not require special skills in preparation.

Creamy soup can be prepared with vegetable or chicken broth. We are attracted to such soups by their ease of preparation and range of ingredients. This tender soup goes well with croutons.

To prepare, take potatoes, onions, carrots, water, salt and cream.

We prepare the vegetables: peel the carrots, onions and potatoes, chop them, fill them with water, and set them to cook on the stove.

Cook from the moment of boiling over low heat for an hour, we need the vegetables to be well boiled. At the end, add salt to taste.

Puree the soup with an immersion blender.

Add cream.

Bring the soup to a boil again.

Our creamy soup is ready. Bon appetit!

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In a slow cooker

A multicooker is a wonderful kitchen assistant that does not require constant monitoring of the dish during cooking. It is enough to place the necessary products in the form, set the program and time and enjoy the result.

Let's prepare cheese soup in a slow cooker:

• 5 potato tubers;
• 100 g hard cheese;
• bouillon cube – 1 pc.;
• 1 onion;
• pepper, salt;
• fresh herbs;
• 2 carrots;
• olive oil – 2 tbsp. l.;
• 200 ml heavy cream;
• water – 1.5 l.

Chop the onion, grate the carrots using a grater, cut the potatoes into small cubes. Grate the cheese too. Pour olives into the bottom of the multicooker bowl. oil and in the “Frying” program lightly fry the carrots and onions for about 10 minutes. Place the potatoes in the fryer, add water, throw in a bouillon cube, salt, pepper, and turn the multicooker to “Stew” or “Soup” mode. Cooking time is 40 minutes. 5 minutes before the end of the program, add cheese and cream to the soup. Upon completion of cooking, you should switch the multicooker to the “Warming” program and leave for 10 minutes. The final stage of preparing the soup is to process it in a blender until smooth.

Lenten option with mushrooms

Mushroom soup is a light, lean dish. The soup will be equally tasty, both from wild mushrooms and from champignons bought in the supermarket.

Similar recipe: creamy champignon soup

• 400 g mushrooms;
• 2 onions;
• 4 potatoes;
• fast. oil;
• salt pepper.

Cook the potatoes until tender. Fry the chopped onion, add the mushrooms, finely chopped into slices. Continue frying and stirring until they are ready. Drain the water from the potatoes, but leave a glass of broth. Combine potatoes and mushrooms, salt, pepper and puree in a blender. If the soup has a thick consistency, add potato broth little by little until the desired richness is achieved.

Tomato puree soup - step by step

In the cold season, tomato puree soup will help you warm up, and in the summer, cold soup is wonderfully refreshing.

List of required products:

• tomato paste – 40 g;
• 1.5 kg tomato;
• 1 carrot;
• garlic – 3 cloves;
• drain oil;
• 40 ml corn oil;
• 2 onions;
• salt;
• 1 liter of vegetable broth.

Cut carrots, garlic, onion into small pieces. To make tomatoes easy to peel, they should first be doused with boiling water. Grease a high-sided saucepan with olive oil and butter. Fry onions, garlic and carrots. Pour in the broth, add the pasta, stirring. Cut the tomato fruits into halves or quarters (depending on size) and also add them to the broth. Close the saucepan with a lid and simmer for half an hour over low heat. After this time, bring the slightly cooled soup until smooth using a blender. Return the salted soup to low heat for a few more minutes. The dish is ready.

Vegetable cream soup

• Vegetable broth - 0.25 cups
• Potatoes – 25 g
• Carrots – 20 g
• Cauliflower – 20 g
• Turnip – 20 g
• Canned green peas – 0.5 tsp.
• Butter – 0.5 tsp.
• Cream – 30 ml
• Salt to taste

For the sauce

• Milk – 150 ml
• Flour – 0.25 tsp.
• Butter – 0.5 tsp.

To prepare the sauce, combine milk with flour and butter and mix thoroughly so that no lumps form.

Wash the potatoes and carrots, peel and chop coarsely.

Wash the cauliflower and separate into florets. Cut the turnips into slices and pour boiling water over them.

Boil cauliflower and potatoes in salted water, simmer carrots and turnips, and warm up green peas.

Rub the prepared vegetables through a sieve, mix with milk sauce, dilute with vegetable broth, boil and add salt.

Before serving, season the cream soup with cream and butter.

Carrot cream soup with coriander

Healthy carrot soup can be given a touch of spiciness by adding spices such as coriander.

So, what products will you need?

• 1 kg of fresh carrots;
• broth (meat, vegetable) – 1.5 l;
• 2 onions;
• 50 g plums. oils;
• nutmeg – ½ tsp;
• ½ tsp. coriander (seeds and powder);
• pepper, salt;
• powdered ginger – ½ tsp.

In a saucepan, fry carrot slices and onion half rings in oil. Season with spices - ginger, nutmeg, coriander. Simmer a little, pour in salted broth. When the carrots are ready, puree the soup with a blender. Bring to a boil again, pour in the cream.