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

Puree soup - food preparation

Before boiling vegetables, they are peeled and coarsely chopped. A characteristic feature of puree soups is the grinding of boiled products to a homogeneous mass. Next, the puree is diluted with broth to the desired consistency, brought to a boil and poured into plates. “The right consistency” means that the soup needs to be thinned to the thickness that suits your taste. The products are ground through a sieve, or most often, crushed with a blender, using a food processor or mixer with attachments.

Puree soup - the best recipes

Recipe 1: Cream of mushroom soup in a bread pot

I would like to start with this recipe. Because the soup turns out very, very tasty, and the presentation of the dish is straight out of a restaurant. Although this soup cooks very quickly, it is better to prepare it on a day off so that you are not in a rush. Bake or buy a bread bun, preferably rye, small in size (300-400g). The pulp is removed, the walls and bottom of the bread pot are soaked from the inside with garlic and filled with soup. They eat the soup together with bread, pinching off pieces directly from the “plate”. The ingredients are for four servings.

Ingredients: any mushrooms - 500g, one large onion, 2-3 large potatoes (400g), 0.5 liters of heavy cream (20%), 100g of any hard cheese, salt, pepper, two cloves of garlic, vegetable oil, 4 rye rolls.

Cooking method

You can start by preparing the dishes for the soup. Cut the top off the bun. This will be the lid for the bread pot. Carefully, so as not to make holes in the bottom or walls of the bun, remove the bread pulp. When cleaning the crumb, you should not be zealous and leave too thin a crust. Then the plates need to be placed in the oven for 15 minutes to dry them slightly (180C).

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

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

Grind the mushrooms and potatoes until pureed, pour in the cream and put on fire. As soon as the first gurgles appear, signaling that the liquid will soon boil, turn off the heat. Those. DO NOT boil the soup. This is important because affects the taste. Pour the hot soup into pots, sprinkle with cheese, put a couple of whole mushrooms hidden earlier in each, close the lid and serve. Yummy!

If you don’t dare cook soup in pots just yet, here’s another recipe for a wonderful mushroom puree soup. You will need: half a kilo of fresh champignons, a glass of cream (15-20%), 600 ml chicken broth, 2 onions, 50 grams of butter, two tablespoons of sunflower, 2 table. spoons of wheat flour, pepper and salt to your taste.

Cooking method

Chop the onions and mushrooms randomly and fry until soft, not forgetting to add salt and pepper. This will take 15-20 minutes. Then pour a glass of broth into the mass and grind in a blender.

Heat the butter in a saucepan and fry the flour in it for two minutes. Next, add the chopped mushroom mass and the remaining broth to the flour. After boiling, simmer for about seven minutes, pour in the cream, add salt to taste and bring to a boil. Do not boil. It is recommended to serve croutons or croutons with the soup.

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

Recipe 2: Zucchini soup

Whoever tries this soup for the first time cannot always determine what it is made from. Many people say that it is made from mushrooms, although there are no mushrooms at all. The delicate velvety consistency of the puree soup with a creamy taste captivates from the first spoon.

Ingredients: 4 young zucchini, vegetable (chicken) broth - 1 liter, 180 ml cream 15-20% fat, 2 large potatoes, 1 onion, 1 clove of garlic, vegetable oil - two tablespoons, salt and pepper, water - 250 ml.

Cooking method

Heat oil in a saucepan, add randomly chopped onions, chopped garlic, coarsely chopped potatoes and zucchini. Fry the vegetables for five minutes, stirring to avoid burning. Then pour in the broth and a glass of water. As soon as the mixture boils, reduce the heat and simmer for 20 minutes. The main thing is that the potatoes become soft. Remove from heat and puree in a blender. Season with pepper and salt, add cream, bring to a boil (no need to boil, just heat). The soup is ready!

Recipe 3: Chicken cream soup

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

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

Cooking method

Chop vegetables and meat coarsely and place in a saucepan. Season with salt, add peppercorns, garlic and add water level with vegetables and meat. Cook until done – 20-30 minutes. Drain the broth and strain. Grind vegetables and meat in a blender, dilute with broth to the desired consistency, add dill and bring to a boil. Serve sprinkled with chopped nuts.

Recipe 4: Tomato puree soup with beans and bacon

A rich and satisfying soup of a rich, bright red color with multiple flavor notes intertwined into a single aromatic bouquet. Once you've tasted even a spoonful of soup, you won't be able to stop until you've finished the entire plate. It lifts your spirits, gives you strength and warms your blood. If fatty foods are contraindicated for you, or you are on a diet, you can exclude bacon from the composition. Use fresh tomatoes when in season. If you can't find Tabasco, add a pinch of hot chili pepper.

Ingredients: 1 onion each, a stalk (cutting) of celery and carrots, tomatoes in their own juice - one jar (400g), 2 cloves of garlic, 1 can of any canned beans - white or red (400g), vegetable or meat broth 1 liter, 150 g rice, Tabasco sauce - a few drops, ½ tsp. granulated sugar, 4 strips of bacon (one per serving), salt, pepper, crackers and optional herbs (in a plate).

Cooking method

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

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

Recipe 5: Creamy Cauliflower Soup with Cheese

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

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

Cooking method

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

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

Recipe 6: Eggplant cream soup “Renoir”

Ingredients

300 g eggplants;

olive oil;

fresh tomato;

salt and hot red pepper;

onion head;

spices “Provencal herbs” - 7 g;

4 cloves of garlic;

30 g creamy soft cheese;

300 ml vegetable broth;

cream – 150 ml.

Cooking method

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

2. Place the tomato in boiling water, remove the skin and cut into quarters. Remove the peel from the garlic. Make a basket out of foil and place the tomato and garlic cloves in it. Place it in an oven preheated to 200 C for 20 minutes.

3. Fry pre-peeled and chopped onions in hot olive oil until golden brown.

4. Drain the water from the eggplants, squeeze them and place them in a frying pan with the onions. Fry lightly and pour in a glass of broth. Sprinkle with Provençal herbs, boil, turn down the heat and simmer covered for 10 minutes. Turn off the heat, cool and transfer to a blender bowl.

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

Recipe 7: Japanese Carrot Cream Soup

Ingredients

processed cheese – 100 g;

350 g carrots;

fresh parsley;

onion – 200 g;

liter of any broth;

30 ml vegetable broth.

Cooking method

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

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

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

Recipe 8: Carrot cream soup with crab meat

Ingredients

65 g butter;

130 g onions;

25 ml lemon juice;

carrots – 400 g;

180 g crab meat;

50 g white rice;

a pinch of lemon zest;

spices and sea salt.

Cooking method

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

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

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

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

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

Recipe 9: Turkish Lentil Cream Soup

Ingredients

350 g red lentils;

120 g onion;

black pepper;

450 g potatoes;

spices and dried mint;

carrot;

tomato paste – 70 g;

garlic croutons.

Cooking method

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

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

3. Chop the peeled carrots and onions. Onions - in small pieces, carrots - in large chips.

4. Add potatoes and other vegetables to the lentils. We will cook for about an hour.

5. Cool, pour into a blender container and beat until smooth. Pour back into the pan and boil.

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

Recipe 10: Cream soup “Sunny”

Ingredients

4 carrots;

50 g hard cheese;

5 potato tubers;

kitchen salt;

onion - head;

cream or sour cream;

chicken breast.

Cooking method

1. Peel all vegetables and cut them into large pieces.

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

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

4. Transfer the vegetable puree into a saucepan, stir and boil. Pour the soup into bowls. Place a piece of chicken in each and sprinkle with grated cheese. Serve with sour cream or cream.

Recipe 11: Chicken Pasta Soup

Ingredients

2 handfuls of pasta;

7 potatoes;

500 g chicken drumstick;

60 g butter;

salt and spices;

bulb;

80 ml soy sauce;

2 carrots;

10% cream - not a full glass.

Cooking method

1. Make broth from chicken drumsticks. Remove and cool the meat. Separate it from the bones and tear it with your hands.

2. Peel and wash all vegetables. Cut carrots and onions into small cubes. Melt the butter in a saucepan and fry the vegetables until soft. Pour in soy sauce, stir and turn off the heat.

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

4. Separately, boil the pasta and rinse it under the tap.

5. Remove the pot of soup from the heat and puree it with an immersion blender. Pour in the cream and heat it over low heat.

6. Pour the soup into plates, put pasta and pieces of meat in each. Serve sprinkled with chopped herbs.

— If for some reason freshly prepared puree soup cannot be served immediately, the pan must be placed in a water bath: the soup will not boil, and, at the same time, will remain hot.

— Puree soups are served with croutons fried in butter, crackers dried in the oven or small pies with various fillings - with cabbage and eggs or meat. For fish soups - fish pies.

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

Soups puree- These are first courses that differ from all other first courses in their thick, uniform consistency. They can be cooked on the basis of mushroom, vegetable, fish, meat broth, cereal or bean broth, as well as on the basis of milk (whole or diluted). If we are talking about a dessert dish, then it can also be prepared based on a decoction of fruits and berries.

Puree soups are widely used in baby food, as well as in dietary and medicinal foods, especially those made from vegetables and cereals. They are quite nutritious. Such soups are rich in a lot of useful substances. In addition, they are easily absorbed by the body.

At home, preparing such first courses is not difficult. Modern kitchen devices greatly simplify the process of creating them. If previously the products boiled for puree soup had to be ground on a sieve and then passed through a meat grinder, now it is enough to use an ordinary blender for this purpose.

Thermal treatment of products for making homemade puree soups can be carried out in various ways:

  • cooking (in water, broth, milk);
  • steaming products (with this method, conditions should be provided where the products do not have direct contact with liquid during cooking);
  • stewing in a container with a lid, for example, in a saucepan;
  • Poaching products with the addition of a small amount of liquid or in their own juice.

The technology of recipes for preparing pureed soups at home, regardless of the ingredients included in the composition, is approximately the same. Products processed by one of the above methods are crushed to a puree and combined with the liquid part - broth, decoction or milk. The puree soup is brought to a homogeneous consistency, and then seasoned (butter, cream, hot milk, egg-milk dressing “leison”).

Let’s look at the issue of preparing an egg-milk dressing called “leison” in a little more detail. So, you will need 2-3 raw egg yolks and three quarters of hot cow's milk. The products are combined, stirring thoroughly. The resulting mixture is sent to a small fire to heat. Lezon should not boil under any circumstances. During the heating process, the egg-milk dressing must be stirred all the time. At the end, the leison is filtered. Only after this procedure can it be added to puree soup. This dressing somewhat thickens the first dish and also gives it a more delicate and refined taste.

In order for the particles of ground products to be evenly distributed in the soup, a small amount of flour sautéed in vegetable oil is introduced into it. After this, the first dish is cooked for about half an hour. This manipulation also helps thicken the dish. To achieve the same effect, you can add all kinds of cereals to puree soups (usually barley or rice is used).

The consistency of the finished puree soup should be similar to thick cream. The soup should not contain lumps of flour or food particles.

The so-called side dish is added to the already prepared, but not yet seasoned puree soup. These can be pieces of mushrooms, vegetables, berries, fruits, meat, fish, as well as beans, cereals and crackers.

These are, perhaps, all the features of recipes for making pureed soups at home. It remains only to clarify some of the nuances of serving such a first course.

Seasoned puree soups should not be boiled again. Therefore, if for some reason it is not possible to serve the finished dish immediately, then it must be kept in a water bath until serving.

Puree soup ingredients

The ingredients for preparing soups with a puree consistency, as well as for preparing classic liquid soups, can be very diverse. Almost all vegetables are used, just as almost all berries and fruits are used. As a rule, pearl barley or rice are added to pureed cereal soups. The most commonly used legumes are peas and beans. As for meat, beef, veal, as well as domestic chicken and game meat are suitable for such first courses. However, this does not mean that other types of meat cannot be used to make homemade soups. A wide variety of fish is also suitable. Red fish can be used as such an ingredient. Pike perch and cod puree soups also turn out well.

In the ingredients of recipes for making pureed soups you can see milk or cream. In addition, butter or an egg-milk mixture can be used as a dressing.

The list of ingredients for pureed soups often includes flour, although not necessarily wheat. Recipes for such first courses recommend using it as a thickener.

There are thousands of different recipes for making pureed soups and, of course, each of them has its own cooking characteristics. However, there is also general recommendations, using which you can get a very tasty puree soup.


Making pureed soup at home is no more difficult than making regular soup. You can verify this by studying the recipes presented in this section of the site. By the way, they are all painted in as much detail as possible, and are also equipped with step-by-step photos.

With simple step-by-step photo recipes on our site for preparing classic puree soups (mushroom, vegetable, fruit, cereal, fish, meat), you can cook a wonderful first course, even if you are taking on its preparation for the first time. You'll see, enthusiastic reviews from household members won't take long to arrive!

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 that is 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 eater).

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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THERE ARE ALMOST HUNDRED TYPES OF SOUP IN RUSSIAN CUISINE: BORSCH ALONE HAS MORE THAN 40 VARIETIES? BUT EUROPEANS ARE PROUD OF THEIR CREAM SOUPS - THEY ALLEGED TO INVENT THEM FIRST. NO WAY IT'S SO! AHOW TO MAKE PURE SOUPIN SEVERAL OPTIONS? - YOU WILL LEARN ABOUT THIS RIGHT NOW.

Even before Columbus brought potatoes from America, it was our Slavic ancestors who came up with the idea of ​​preparing thick and satisfying pureed soups from peas, beans and other vegetables with a high starch content. In Europe, the idea was picked up and refined: they began to cook soups in broth and thicken them with fried flour or a mixture of egg yolks and cream. This is how a cream soup was born, distinguished by its special tenderness and... high calorie content. Therefore, those who are on a diet should do without such excesses.

Today, cream soup and puree soup are prepared from a wide variety of vegetables, as well as meat, poultry, mushrooms, seafood, cheese and even beer. The latter option is especially popular in Germany, where this dish is served with grilled sausages, stewed cabbage and garlic croutons.

Most often, one product is used as the main one. Onions, garlic, celery, and sweet peppers add additional accents to the dish. To enhance the flavor, they can be fried in a pan or on the grill. It is better to cook the soups themselves in a saucepan with a thick bottom and stir occasionally - the delicate dish will quickly burn if left unattended. It is most convenient to grind the ingredients in a blender - fortunately, we no longer have to bother with rubbing through a sieve, like our great-grandmothers.

TOMATO SOUP PUREE

FOR 6 PERSONS YOU WILL NEED:

400 g tomatoes, bell pepper, 200 g dry chickpeas, 3 cloves garlic, 1 liter chicken broth, 1 tsp. coriander, vegetable oil, salt, ground red pepper.

Soak the chickpeas in water overnight. Drain the water. Pour water (800 ml) over the soaked chickpeas again, bring to a boil and cook for 1 hour.

Drain the water again.

Grind the garlic with ground red pepper and coriander.

Chop the bell pepper and fry in a frying pan in oil for 7 minutes.

Scald the tomatoes with boiling water, remove the skin and chop. Place in a pan with peppers, add the spicy garlic mixture and fry for another 2 minutes.

Pour broth into the pan, add chickpeas, fried vegetables and cook for 15 minutes. Grind the soup in a blender, add salt.

Calorie content of a serving of tomato puree soup is 130 kcal.

Cooking time for tomato cream soup recipe: 2 hours

Recipe complexity tomato puree soup ★ ★ ★

GREEN PEA PURE SOUP

FOR 4 PERSONS YOU WILL NEED:

800 g green peas (can be frozen), 50 g butter, 500 ml chicken broth, 2 tbsp. l. lemon juice, 1 tsp. sugar, a bunch of green onions, salt, ground black pepper.

Cut off the green part of the onion and set aside. Chop the white part and fry in a pan in oil. Add peas, broth, sugar and two cups of water. Bring to a boil and cook for about 10 minutes until the peas are soft.

Pour the soup into a blender, beat, salt and pepper, add juice. When serving, sprinkle with chopped green onions.

Calorie content of a serving of pureed pea soup is 216 kcal.

Cooking time for green pea puree soup recipe: 45 minutes.

Recipe complexity pea soup green pea puree ★ ★

HOW TO MAKE MUSHROOM SOUP PUREE FROM CHAMPIGNONS

FOR 4 PERSONS YOU WILL NEED:

500 g champignons, 600 ml chicken broth, 2 onions, 2 tbsp. l. flour, 50 g butter, 200 ml 20% fat cream, vegetable oil, salt, ground black pepper.

Chop the champignons and onions and fry in vegetable oil. Set aside a few mushrooms, place the rest along with the onions in a blender, pour in a glass of broth and chop.

Melt the butter in a saucepan, stir in the flour and fry for 2-3 minutes until golden brown. Pour in the remaining broth in small portions and bring to a boil, stirring. Add chopped mushrooms, salt, pepper and cook for 7 minutes. Pour in the cream, bring to a boil again and remove from heat. When serving, place some fried champignons on each plate. You can decorate with greenery.

Calorie content of a serving of champignon puree soup is 325 kcal.

Cooking time for the recipe for champignon puree soup is 50 minutes.

Recipe complexitychampignon puree soup ★ ★ ★

RED BEAN SOUP PUREE

FOR 4 PERSONS YOU WILL NEED:

200 g red beans, 150 g leeks, carrots. 100 g tomato paste, 800 ml vegetable broth, 4 tbsp. l. soy sauce, olive oil, ground cumin, ground nutmeg, salt, ground black pepper.

Soak the beans overnight in cold water, then drain the water. Cut leeks and carrots into circles, sauté in oil for 4-5 minutes, add tomato paste, beans, pour one glass of broth over everything and cook until tender. Salt and pepper. Pour in the remaining broth, add soy sauce, cumin, nutmeg and grind everything in a blender until smooth.

Calorie content of a serving of bean puree soup is 257 kcal.

Cooking time for the bean puree soup recipe is 1 hour 30 minutes.

Recipe complexity pureed bean soup ★ ★

If you are interested in recipes for preparing excellent dishes, you can familiarize yourself with them - and , or

Puree soup is always a very tender, tasty and nutritious dish. This soup has many variations - from simple and easy recipes to extremely sophisticated and unusual ones that would be quite appropriate for any celebration. Traditionally, this soup is eaten with croutons.

Puree soups are very useful for the gastrointestinal tract and are a “gentle” food that does not burden the digestive system. Such soups fit perfectly into baby food, and young mothers know that you can “unnoticeably” add ingredients to a puree soup that the child does not want to eat in its natural form, but which are very healthy for him.

Very often, dietary recipes (for diseases of the digestive tract) contain a variety of pureed soups. In addition, for those losing weight, there are a lot of recipes for such soups with the addition of celery, celery, radish, broccoli and other healthy vegetables. Let's take a closer look at them.

Almost any puree soup can be made dietary and vice versa: just replace the water with fatty broth, use butter and heavy cream. Otherwise, you need to use plain water or a decoction of vegetables, low-fat cream, olive oil.

How to make vegetable puree soup - 15 varieties

This easy and very healthy dish is usually prepared by housewives in the autumn-winter period. If you don't have raw pumpkin, you can use it from the freezer.

Ingredients:

  • Raw pumpkin - 450 g
  • Apple - half
  • Carrots - half
  • Potatoes - 1 pc.
  • Celery - half
  • Onion - half
  • Cream - 100 ml
  • Butter - 10 g
  • Broth or water - 0.5 l
  • Roasted pumpkin seeds - a handful
  • Coriander - 1/4 tsp.
  • Nutmeg - 1/4 tsp.
  • Salt pepper

Preparation:

Peeled apple, pumpkin, potatoes, cut half an onion into cubes, cut half a carrot and celery into slices. We put the saucepan on the fire, add a little oil for frying, 10 g of butter, heat it up, add onions, then potatoes and carrots, apples, celery, pumpkin, simmer a little and fill with broth, wait for the vegetables to be ready, add spices and puree the soup with a blender.

Before removing from heat, add cream and stir. Before serving, each serving can be sprinkled with seeds and rye crackers.

If the puree soup turns out to be too thick, you can dilute it with broth or water.

The most delicate soup with a creamy consistency and bright creamy mushroom taste is prepared very quickly and eaten just as quickly.

Ingredients:

  • Mushrooms (any) - 400 g
  • Bulb
  • Potatoes - 1 pc.
  • Cream - 200 ml.
  • Vegetable oil
  • Baguette - 2-3 pieces
  • Salt, pepper, herbs

Preparation:

Cut the onion into rings, dice the potatoes, cut the mushrooms into thin pieces and set aside 100 grams. Fry the onion in oil in a saucepan, add the bulk of the mushrooms, add water and boil for 20 minutes.

Add salt, pepper, potatoes, and cook for another 10 minutes. In the meantime, you can prepare the croutons: cut the baguette into small pieces and dry in the oven. Blend the finished soup, add cream and sprinkle with croutons and herbs when serving.

This recipe is easy and quite quick. You will only need affordable products and a minimum of time. The taste of the soup is pleasant, creamy, and the aroma is very delicate.

Ingredients:

  • Broth or water - 1.2 l
  • Onion - 3 pcs.
  • Carrot
  • Processed cheese - 300 g
  • Garlic - 3 cloves
  • Oil for frying
  • Salt and pepper
  • Butter - tablespoon

Preparation:

We put a pan of water on the fire, and in the meantime, cut the potatoes into cubes and put them in the water. While it is cooking, chop the carrots and onions, sauté in oil (vegetable and butter) and place in a saucepan with the potatoes. Cut the cheese into small pieces, add to the soup and cook, stirring. Chop the garlic and add it to the soup, add salt and pepper. When the cheese has dissolved, blend the soup. Serve with breadcrumbs and herbs.

A tasty and satisfying soup for kids that can be prepared in a very simple way. The recipe can be varied and added more vegetables, for example, celery, cabbage.

Ingredients:

  • Carrots - 1 pc.
  • Water - 1 l
  • Potatoes - 3 pcs.
  • Vermicelli - 50 g

Preparation:

Place diced potatoes and grated carrots into boiling water; when the water boils again, add vermicelli and cook for another 10 minutes. Once ready, add salt and chop the soup. Instead of water, you can use fatty broth.

Such soups are used when changing a child’s diet in the second year of life. Although this is not yet an “adult” soup, it is not a puree either. You should not add ingredients to the soup that can cause allergies or that are not recommended to be given at such a young age.

A wonderful summer soup that is very easy to make. This dish is perfect for those losing weight and during fasting periods.

Ingredients:

  • Tomatoes in their juice or grated - 400 g
  • Tomato paste - 2 tbsp. l.
  • Low-fat cream - 100 ml
  • Onion - 1-2 pcs.
  • Garlic - 2 cloves
  • Dried paprika - 1 tbsp. l.
  • Salt, parsley, basil

Preparation:

Saute the chopped onion in a saucepan, then add the chopped garlic. Then we send herbs, dried paprika, and salt there. Then it’s the turn of tomato paste and tomatoes. Bring to a boil and purify - if it’s sour, add a spoonful of sugar to the soup. Add cream, let it boil slightly and immediately remove from heat.

The soup is ready in literally 45 minutes. The recipe is ideal for lovers of healthy eating.

Ingredients:

  • Cabbage cauliflower - 550 g
  • Potatoes - 400 g
  • Milk - 200 ml
  • Water - 0.5 l
  • Butter - 20 g
  • Salt pepper

Preparation:

First, you need to separate ¼ of the cauliflower stalks and boil them separately for garnish. Throw the rest of the cabbage and potatoes (cut into slices) into a pan and add water, salt and cook for 25 minutes. Once the soup is ready, blend and dilute with hot milk. Season the soup with cream and/or butter when serving, garnish with boiled pieces of cauliflower.

This soup is simple, can be prepared quickly, and requires a minimum of ingredients. Fans of aromatic garlic will surely remember the recipe.

Ingredients:

  • Garlic - 4 cloves
  • Water - 0.5 l
  • Potatoes - 4 pcs.
  • Olive oil - 1 tbsp. l.
  • Loaf - 150 g
  • Cream - 500 ml
  • Fresh dill

Preparation:

While the potatoes are boiled in water, chop the garlic thoroughly. Add oil to the boiling potatoes, and when they are boiled, remove the potatoes. Heat the cream, but do not let it boil, pour it into the potatoes and blend, adding garlic. Serve the soup with loaf croutons and garnish with fresh dill.

To make the soup taste more delicate, add a small piece of butter to the serving before serving.

A wonderful vegetarian soup recipe. If desired, the water can be replaced with chicken or beef broth.

Ingredients:

  • Carrots - 400 g
  • Rice - 50 g
  • Butter - 15 g
  • Milk - 250 ml
  • Sugar - half a tsp.
  • Water - 450 ml
  • Salt pepper

Preparation:

Cut the carrots into slices, place in a saucepan, add a quarter glass of water, add butter, sugar, salt and simmer for 10 minutes. Add ½ cup of rice (washed) and add 5 cups of water, cook for 40 minutes. Blend the soup and dilute with hot milk, add salt. When serving, you can add a little butter, croutons and a spoonful of boiled rice as a decoration.

This soup is very hearty and nutritious, because its main ingredient is lentils, the benefits of which everyone has probably heard.

Ingredients:

  • Lentils (preferably Turkish red) - 1.5 cups
  • Potatoes - 2 pcs.
  • Carrots - 2 pcs.
  • Onion - 1 pc.
  • Butter - 30 g
  • Salt pepper

Preparation:

Wash the lentils, pour into a saucepan and add water to cover, boil for 40 minutes. Coarsely chop the onion, potatoes and 2 carrots, add to the boiling lentils and cook until tender. Blend the soup, add butter, mint, pepper and salt.

You can always swap the cream for coconut milk in this recipe for a great vegan dish.

Ingredients:

  • Leeks - 2 stalks
  • Potatoes - 0.5 kg
  • Garlic - 4 cloves
  • Butter - 30 g
  • Broth or water - 1 l
  • Bay leaf - 2 pcs.
  • Olive oil - 1 tbsp. l.
  • Cream - 80 ml
  • Salt pepper

Preparation:

Saute chopped garlic in oil, add leeks cut into slices, mix. Then add the diced potatoes, bay leaf, salt, pepper, pour in the broth and let it simmer. Take out the laurel and blend the soup, add cream. When serving, decorate with herbs.

A flavorful and easy recipe with readily available ingredients.

Ingredients:

  • Chicken broth - 1 l
  • Processed cheese - 100 g
  • Cream - 200 ml
  • Garlic - 2 cloves
  • Bulb
  • Carrots - 1 pc.
  • Young zucchini - 3 pcs. (average)
  • Nutmeg - ½ tsp.
  • Vegetable oil for frying
  • Salt pepper

Preparation:

Chop the onions, garlic, carrots, zucchini into pieces. Fry the garlic and onion a little in a saucepan, add the zucchini and carrots and simmer for 7 minutes. Add broth and cook until tender. Add cheese (chopped), cream and blend the soup, let it boil. Serve with croutons.

This soup will remind us of the taste from childhood, and it is also very filling.

Ingredients:

  • Peas - 1.5 cups
  • Canned green peas - 100 g
  • Fat broth - 1 l
  • Potatoes - 4 pcs.
  • Carrots - 2 pcs.
  • Boiled meat - 300 g
  • Bulb
  • Salt, pepper, bay leaf
  • Toast

Preparation:

Add pre-soaked peas, bay leaves, salt to the boiling broth and cook for 50 minutes. Meanwhile, chop the onion, carrots, potatoes, and meat. We put the potatoes into the soup, fry the onions, add the carrots and also add them to the soup. Then blend the soup. Before serving, add peas, a piece of meat, and croutons to the soup.

This soup is convenient to prepare if you have a ready-made set of vegetables from the store - frozen carrots, broccoli and cauliflower.

Ingredients:

  • Chicken drumsticks - 2 pcs.
  • Potatoes - 2 pcs.
  • Bulb
  • Carrots - 1 pc.
  • Frozen cauliflower - 150 g
  • Frozen broccoli - 150 g
  • Frozen carrots - 150 g
  • Cream - 200 ml
  • Salt pepper

Preparation:

Let the drumsticks cook. Chop the onion and sauté in a frying pan, add fresh carrots in slices. Cut the potatoes into cubes. We take out the chicken and separate it into pieces. Add frozen vegetables to the broth, cook until tender, fry and blend. Add cream and let it boil. Serve with pieces of meat.

A delicious dish of Finnish cuisine that is suitable for a festive table. It cooks very quickly.

Ingredients:

  • Salmon - 300 g
  • Tomato - 2 pcs.
  • Potatoes - 3 pcs.
  • Carrots - 1 pc.
  • Bulb
  • Fresh greens
  • Favorite spices
  • Cream - 400 ml
  • Salt pepper

Preparation:

Sauté chopped onions and carrots until soft, add chopped tomatoes, pour water and add diced potatoes. Add salt and cook until done. Blend the soup, add cream and pieces of fish, salt, pepper, dried herbs, and let it boil.

The recipe is not at all complicated, the soup is prepared very quickly and will be useful for those who want to lose a couple of kilograms.

Ingredients:

  • Broccoli - large head
  • Cream - 100 ml
  • Salt pepper
  • Water - 1.5 l

Preparation:

We take the cabbage into pieces, cut the stem and boil everything in water until tender. Salt, pepper and puree, add cream and let it boil.