There are many variations of preparing a healthy dish based on zucchini. The taste of the dish is tender and easily digestible. Diet zucchini puree soup requires a minimum of ingredients.
Zucchini soup
It does not leave a heaviness in the stomach. More often it is prepared in pureed form. The dish is indicated for weight loss diets and for existing stomach problems. Preparing zucchini recipes is a pleasure. Having tasted them once, it is impossible not to fall in love with them.
How to make creamy zucchini soup - 15 varieties
- Creamy zucchini soup “Tender”
- Creamy zucchini soup “Classic”
- Light creamy zucchini soup
- Cream soup of young zucchini
- Spicy creamy zucchini soup
- Cream of zucchini soup
- Cream soup with zucchini
- Creamy zucchini soup “Quick”
- Creamy zucchini soup with chicken broth
- Creamy zucchini and potato soup
- Zucchini and pumpkin soup
- Vegetable creamy zucchini soup
- Cream of cheese and zucchini soup
- Cream soup with zucchini and beets
- Creamy zucchini soup “Wonderful”
Possible contraindications
Zucchini is a dietary product rich in vitamins, macro- and microelements and fiber. However, not all people can eat dishes from this fruit. You should avoid squash soup if you have high acidity of gastric juice, pancreatitis, or kidney disease.
Important! Do not eat zucchini if you have an individual intolerance. If you don’t like the product, then a dish made from it will not bring any benefit to the body.
Creamy zucchini soup “Tender”
A very tender, juicy and truly healthy soup that deserves to be on your table. Prepare it soon and your loved ones will be crazy about the beautiful look and taste of this soup.
Ingredients:
- broth (chicken) 1 l.;
- zucchini – 4 pcs.;
- carrots – 2 pcs.;
- cream – 200 ml;
- potatoes - 6 pcs.;
- onion – 1 pc.;
- garlic – 2 cloves;
- oil (vegetable) – 2 tbsp. l.;
- pepper - to taste;
- croutons - to taste;
- salt - to taste.
Preparation:
We clean and wash carrots, zucchini, potatoes and onions.
Fry chopped garlic and onion in a frying pan.
Place small pieces of zucchini, carrots and potatoes into the pan, simmer for about 10 minutes, stir regularly.
Add chicken broth and cook until all vegetables are soft.
Heat the cream.
Pour the broth into a separate bowl. We pass all the vegetables through a blender and pour the cream into them, then add the broth, but to the consistency of the soup you need. Bring the cream soup to a boil and remove from heat.
To decorate, sprinkle with herbs and serve with croutons (at your discretion).
Bon appetit!
Useful properties of zucchini soup
Being the closest relative of pumpkin crops, zucchini is not whimsical and is very productive. A lot of literature has been written about its benefits. The fruits of the oval vegetable have many varieties, including squash and zucchini. In color they can be light green, yellow, dark green. The pulp is very juicy and has virtually no calories. Per 100 grams only 17 kcal. Few vegetables can boast of such characteristics.
Zucchini soup
Zucchini has the amazing properties of taking on the taste of neighboring vegetables in a dish. For example, if you add mushrooms or cabbage to the soup, the taste of zucchini is not felt. Thanks to zucchini, it is easy to achieve a good puree consistency. It cooks quickly and chops easily even without the help of a blender. The beneficial composition of the vegetable has a beneficial effect on the digestive processes. It is difficult to imagine that this culture was previously considered a delicacy.
Today, dishes made from this wonderful vegetable do not leave dinner tables. It is used for diets due to its good diuretic properties. It does not allow fluid to remain inside the body.
It is also recommended as food for kidney and liver diseases. Thanks to its unique feature, it removes salts from the body. The vegetable is indispensable for people with sore joints. Fresh pulp is useful not only as a food product, but also as an effective cellulite mask.
Creamy zucchini soup “Classic”
This recipe is prepared with cream, and even better if you cook it with cheese. Creamy soup suits zucchini very well; they can be used both stuffed and fried. A wonderful aroma is achieved by adding parsley root.
Ingredients:
- zucchini – 2 pcs.;
- parsley (root) – 1 pc.;
- broth (chicken) – 2 l.;
- cheese (processed) – 1 pc.;
- potatoes – 2 pcs.;
- cream – 150 ml;
- greens - to taste;
- pepper - to taste;
- spices - to taste;
- salt - to taste.
Preparation:
Place the finished broth in a saucepan and let it boil.
Add chopped potatoes. Reduce heat to medium.
Peel and cut the parsley root into medium pieces.
Fry the root in butter until it is ready. Add chopped zucchini. Fry, add spices and salt to taste.
Pour broth from the pan if the vegetables are half cooked.
If the parsley root is soft, then add the potatoes that we boiled. Mix thoroughly and simmer for about 11-15 minutes.
Place the vegetables from the frying pan into the blender. Add cream to it and beat until smooth, then pour into a saucepan with broth. Make sure that the cream soup reaches the ideal consistency for you.
Grate the melted cheese and add it to the soup. Continue cooking over low heat. Add spices, salt and pepper to taste.
When the cheese melts, we remove the soup from the heat.
Use the greens immediately before serving.
For decoration, add a mint leaf, croutons, and a spoonful of sour cream (according to your preference).
Light creamy zucchini soup
Zucchini is a very good choice for soup; not only are they very healthy and quickly digested in the stomach, but they can also be easily purchased in the store at almost the same price throughout the year. And in the summer, everyone is probably tired of stewing and frying them, but you should like the new method of using them.
Ingredients:
- zucchini – 3 pcs.;
- cream – 2 tbsp. l.;
- milk – 3 glasses;
- oil (olive) – 2 tbsp. l.;
- butter (butter) – 2 tbsp;
- pepper - to taste;
- salt - to taste.
Preparation:
We clean and cut the zucchini into small pieces.
Fry them in a frying pan with butter and olive oil.
Sauté the zucchini until half cooked over low heat with the lid closed, remember to stir for about 10-15 minutes.
Meanwhile, heat the milk.
Pour in milk, add spices and salt to taste.
Continue to simmer the zucchini for about 5 minutes.
Grind the zucchini with liquid in a blender.
Add milk to the blender to achieve a certain thickness of the soup.
Pour the contents of the blender into the pan.
Salt and put on the fire, let it boil.
Bon appetit!
Cream soup of young zucchini
We invite you to prepare this recipe in the coming day and impress your loved ones or friends with it. Believe me, they will ask you for the recipe, because this dish turns out really very tender and tasty.
Ingredients:
- zucchini (young) – 3 pcs.;
- onion – 1 pc.;
- garlic – 3 cloves;
- cream – 3 tbsp. l.;
- butter (butter) – 3 tbsp;
- sugar – 1 tsp;
- bay leaf – 3 pcs.;
- pepper (black) - to taste;
- salt - to taste.
Preparation:
Peel the zucchini and carrots and chop them coarsely.
Peel the onion and garlic.
Place all the vegetables in a saucepan and add bay leaf and sugar. Add 1 liter of water and bring to a boil, then cook over low heat for about 20 minutes with the lid closed. After 5 minutes, remove the bay leaves from the pan.
Place the boiled garlic and zucchini in a blender and grind until smooth.
Pour the zucchini puree into a saucepan, add salt and pepper to taste. Add butter and cream. Mix and put on fire.
Add vegetable broth if the soup turns out to be very thick.
Cook the cream soup for about 5 minutes over low heat, stirring it constantly. Remove from heat and let sit for about 15 minutes.
For decoration we use herbs, ground pepper, croutons.
Bon appetit!
With Chiken
You can safely prepare zucchini soup with chicken for lunch for yourself or your child. It is very tasty and rich, with a wonderful aroma.
Ingredients:
- butter – 30 g;
- chicken fillet – 450 g;
- spices, salt;
- onion – 2 small heads;
- chicken broth – 0.75 l;
- zucchini – 3 pcs.;
- milk – 120 ml;
- carrots – 1 pc.;
- flour – 45 g.
Cooking method:
- Boil the chicken in salted water. When it cools down, disassemble it into fibers.
- Peel carrots, onions, zucchini. Cut into approximately equal pieces, not too small.
- Place a piece of butter in a saucepan and place on fire. Wait for it to melt and add the onion. When it turns golden, add the chicken to the pan. Let it all fry for a few minutes.
- Pour the broth into the pan, throw in the zucchini and carrots. Cook for about a quarter of an hour.
- Heat the milk, dissolve the flour in it, add salt and seasonings.
- Puree the soup preparation, carefully pouring white sauce into it.
- Place the dish on the fire again, bring to a boil, and serve.
Spicy creamy zucchini soup
Very tasty, healthy, and also hearty creamy zucchini soup. It is very easy to prepare, you can teach it to anyone who asks you to cook it. But first, cook it yourself so that you are sure that it is very tender and tasty.
Ingredients:
- zucchini – 1 pc.;
- carrots – 1 pc.;
- potatoes – 1 pc.
- onions – 2 pcs.;
- garlic – 1 clove;
- oil (olive) – 2 tbsp. l.;
- parsley – 1 bunch;
- chili pepper – 1 pinch;
- tomatoes (dried) – 1 pinch;
- salt - to taste.
Preparation:
Cut vegetables into small cubes.
Sauté the garlic and onion in olive oil until they turn golden brown, add the carrots and fry for about 3 more minutes. Add the zucchini and pour boiling water over the potatoes. Add salt, chili pepper, tomatoes and simmer for about 20 minutes over medium heat, let cool.
Beat the soup in a blender, add parsley until smooth.
Before serving, heat the soup and pour into bowls.
Bon appetit!
With potato
The structure of the dish is denser. The consistency of the zucchini and potato soup resembles porridge. The tomato paste included in the composition gives a beautiful and delicate orange-pink hue.
Ingredients:
- greenery;
- zucchini – 4 large;
- vegetable oil;
- potatoes - 4 medium;
- salt pepper;
- onion – 2 small heads;
- tomato paste – 2 tbsp. l.;
- carrots – 2 small;
- cream (15%) – 200 ml;
- garlic – 3 cloves.
Cooking method:
- Wash and cut the zucchini.
- Heat a little vegetable oil in a saucepan and start frying the pieces. Make the fire strong. The zucchini should not become transparent, as when stewing, but rosy.
- Peel and chop the potatoes, onions, and carrots.
- Remove the zucchini from the saucepan and add other vegetables. Fry for 5 minutes, salt, season, add garlic. Cook for a few more minutes.
- Put the zucchini back into the saucepan, mix all the ingredients, add tomato paste.
- Add enough water to cover the vegetables. Boil the soup until they become soft. Then puree it with a blender.
- Place the dish on the stove again, wait until it boils, pour cream into it. Boil for a couple more minutes and serve with fresh herbs.
Cream of zucchini soup
A tasty, light and healthy soup that requires a minimum of ingredients to prepare. This soup is suitable for people who are fasting (just do not add cheese at the end of cooking).
Ingredients:
- zucchini – 2 pcs.;
- root – 1 tsp;
- potatoes – 4 pcs.;
- ginger - to taste;
- coriander – 1 tsp;
- oil (vegetable) – 2 tbsp. l.;
- pepper mixture – 1 pinch;
- salt - to taste.
Preparation:
Put a liter of water on the fire and bring to a boil, cut the potatoes and cubes.
Cut the zucchini into pieces larger than the potatoes.
Add zucchini and potatoes to water and cook until tender.
Pass the coriander seeds and ginger root through a mortar and add to the pan. Turn off the heat after 1 minute.
Pour the broth into a separate bowl. Grind all the vegetables in a blender.
Add the broth to the pan along with the zucchini puree from the blender. Put the cream soup on the fire.
Season the soup with pepper, dry herbs and salt, and after boiling, remove from heat.
Pour the soup into portioned bowls and add fresh herbs, celery or grated cheese.
Bon appetit!
Features of preparing soup
- Zucchini cooks faster than other vegetables, so add them later than potatoes, carrots, and beans.
- For puree soup, zucchini is cut into small cubes. The presence of overripe seeds is unacceptable. Since the blender may not grind them, they will end up inside the plate.
- In order for the dish to be as dietary as possible, it does not need to be prepared using meat broths. As an exception, chicken and beef are used.
- Onions, carrots, all types of cabbage, potatoes, pumpkin, garlic, and herbs go well with zucchini.
- To avoid extra calories, it is better to fry in vegetable (olive) oil.
- For a piquant taste, spices, cloves, a mixture of peppers, basil and various herbs are used.
- To make the dish more filling, you can add low-fat cream.
- If you don’t have a blender at hand, you can mash the soup with a fork or grind it through a sieve.
- In regular soup, pieces of zucchini taste worse than puree.
- Followers of diets note zucchini puree soup as a dietary recipe as an effective means for losing weight.
Cream soup with zucchini
Unusually tasty and really beautifully presented soup. Zucchini are the same young zucchini, they just have that name in cooking. Be sure to prepare this culinary masterpiece and please your loved ones with it.
Ingredients:
- potatoes – 3 pcs.;
- zucchini – 2 pcs.;
- onion (onion) – 1 pc.;
- broth (vegetable) – 1 l.;
- oil (vegetable) – 2 tbsp;
- garlic – 3 cloves;
- parsley – 1 bunch;
- pepper (ground) - to taste;
- salt - to taste.
Preparation:
Wash the zucchini and chop it into rings. We debug ¼ of the zucchini, which we will fry immediately before serving.
Cut the onion into half rings. Peel and chop the garlic.
Peel the potatoes, wash them and cut them into medium pieces.
Heat vegetable oil in a saucepan.
Add garlic, onion and fry until soft.
Add the zucchini, stir and fry for about 5 minutes.
Add the potatoes to the pan, stir and keep on the fire for about 2 minutes, then pour in the hot broth and stir the contents of the pan.
Cover the pan with a lid, set low heat and simmer for about 20 minutes until the vegetables are ready.
In a blender, grind all the vegetables from the pan into a homogeneous mixture.
Fry the reserved zucchini, sprinkling them with salt, in vegetable oil for about 2 minutes.
Pour the soup into bowls, and add greens and a few zucchini slices to each bowl.
Bon appetit!
Diet zucchini barrels baked in the oven
Ingredients
- Long thin zucchini – 0.4 kg;
- Purple onion – 100 g;
- Garlic – 3 cloves;
- Fresh tomatoes – 150 g;
- Bulgarian pepper – 100 g;
- Gouda cheese - 80-100 g;
- Parsley leaves – 70 g;
- Light mayonnaise – 50 ml;
- Extra salt - to taste;
- Black pepper powder - ½ tsp;
Cooking vegetarian zucchini in the oven
- We rinse the zucchini and cut it into 10 cm cylinders, after which we carefully remove the inside of the vegetable, leaving half a centimeter of pulp on the walls, and chop the remaining cuttings.
- We line a baking sheet with baking paper or oiled Xerox paper, on top of which we place hollow zucchini “barrels”. Lubricated with a little salt from the inside.
- Now let's make the filling. Finely dice the onion, pepper, and tomatoes and mix with finely chopped parsley, squash pulp and pressed garlic. Season the mixture with mayonnaise, salt, pepper and mix.
- We fill the “barrels” with the resulting mass and send them to the oven for 20 minutes at 220°C. 5 minutes before the end of baking, sprinkle the filled zucchini with grated cheese.
Creamy zucchini soup “Quick”
This recipe can be prepared very quickly, and it will help you out if your guests are already on the doorstep and you need to quickly prepare something for them. This soup will perfectly tease your guests with its appearance, and they will all the more want to try it. And at the end they will also ask for the recipe, because they will be very surprised by such a delicate taste.
Ingredients:
- onion – 1 pc.;
- zucchini – 800 gr.;
- garlic – 4 cloves;
- parsley – 100 gr.;
- cream – 200 ml;
- butter (butter) – 3 tbsp. l.;
- pepper (black, ground) - to taste;
- salt - to taste.
Preparation:
Peel and chop the garlic and onion. Peel the zucchini and cut them into pieces. Chop the parsley.
Heat the oil in a saucepan and fry the onion for about 5 minutes.
Add the zucchini and garlic and continue to fry for about 5 minutes over medium heat.
Salt and pour in 200 ml of hot water, let it boil. Then cover with a lid and cook for about 15 minutes. Until the zucchini becomes soft.
Sprinkle the soup with herbs and after 2 minutes remove the pan from the heat.
We pass all the soup through a blender. Add cream and season the cream soup with pepper. After this, pass the soup through a blender.
Bon appetit!
Creamy zucchini soup with chicken broth
Believe it or not, most people who taste this soup think it's made with mushrooms and say it's creamy and very tasty. And they are only wrong about one thing, because this soup is made from zucchini. And these people cannot believe that creamy zucchini soup can convey such a colorful taste, as if it contains delicate mushrooms.
Ingredients:
- Broth (chicken) – 1.2 l.;
- zucchini (young) – 5 pcs.;
- garlic – 2 cloves;
- onion (onion) – 1 pc.;
- cream – 200ml;
- carrots – 2 pcs.;
- potatoes – 2 pcs.;
- spices - to taste;
- pepper (black, ground) - to taste;
- croutons - to taste;
- salt - to taste.
Preparation:
Peel potatoes, onions, carrots and zucchini.
Heat oil in a saucepan and fry chopped onion and garlic.
Cut the carrots, zucchini and potatoes as convenient for you (in medium pieces) and add them to the pan. Simmer for about 7 minutes.
Pour chicken broth into the pan and cook until the vegetables are fully cooked.
Heat the cream and pour the broth into a separate bowl. And place all the vegetables in a blender, beat them until smooth.
Return the vegetables to the pan, add the heated cream and broth. Warm it up thoroughly, don’t forget to stir. After 5 minutes, remove from heat.
Let the soup steep for about 15-20 minutes.
Bon appetit!
Creamy zucchini and potato soup
The recipe for this soup is very easy and quick to prepare; you will spend very little time preparing it. And its taste and beautiful appearance will amaze anyone who tries it or sees it for the first time.
Ingredients:
- zucchini – 500 gr.;
- potatoes – 400 gr.;
- carrots – 1 pc.;
- onion – 1 pc.;
- oil (vegetable) – 3 tbsp. l.;
- pepper (ground, black) - to taste;
- spices - to taste;
- salt - to taste.
Preparation:
We clean and wash carrots, zucchini, onions and potatoes.
Place the onion and carrots in a blender, then beat them. Cut the zucchini and potatoes into cubes.
Bring the water to a boil. Add zucchini and potatoes to it.
Carrots and onions should be fried in oil until the onions turn golden. Add them to the broth.
After the potatoes are completely cooked, add all the vegetables and broth to the blender. Pepper, add herbs, seasonings and salt to taste.
Bon appetit!
Zucchini and pumpkin soup
Incredibly tasty and deliciously presented cream soup, it will look great on a formal table, not to mention an everyday table. Its colorfulness will not leave anyone who sees it, everyone will want to try it. Well, after they try it, they won’t be able to tear themselves away from it. And they will definitely ask you for the recipe for this truly culinary masterpiece!
Ingredients:
- pumpkin – 900 gr.;
- zucchini –700 gr.;
- broth (vegetable) – 600 ml;
- onion (onion) – 100 gr.;
- milk – 100 ml;
- garlic – 1 clove;
- butter (butter) – 100 gr.;
- coriander (ground) – 1 tsp;
- basil – 1 bunch;
- sour cream – 50 gr.;
- pepper (black, ground) – 1 pinch;
- salt - to taste.
Preparation:
Cut the pumpkin, onion and zucchini into equal medium pieces. Place on a baking sheet. Add to it ground coriander, chopped garlic, butter, pepper and salt. Stir and bake in the oven at 140-160 degrees for about 20 minutes.
Place the contents of the baking sheet into the pan. Add hot milk and broth. Cook for about 7 minutes. Let the soup cool slightly and put it in a blender, where we beat it until smooth.
All that remains is to heat the soup and let it steep for about 20 minutes.
For decoration and taste, you can sprinkle with fresh basil or add a spoonful of sour cream, and also sprinkle the cream soup with crackers.
Vegetable creamy zucchini soup
This soup cooks very quickly, but turns out incredibly tender and tasty. It does not require super ingredients, because it consists of the simplest and relatively cheap ones that can be bought in almost any grocery store. Prepare this soup for your loved ones, and they will praise you for such a delicious soup.
Ingredients:
- zucchini – 2 pcs.;
- pepper (Bulgarian) – 1 pc.;
- potatoes – 3 pcs.;
- leek - 1 stalk;
- carrots – 1 pc.;
- celery – 0.5 heads;
- greens - a couple of bunches;
- bay leaf – 3 pcs.;
- garlic – 5 cloves;
- oil (vegetable) – 3 tbsp. l.;
- pepper - to taste;
- salt - to taste.
Preparation:
We chop all the vegetables except the onion coarsely and chop it into half rings. In a saucepan with added vegetable oil, fry all the vegetables and onions for about 7 minutes.
Add 3 liters of water to the pan. We wait until the potatoes are completely ready.
Add garlic, bay leaf, pepper, herbs and salt. Boil for another 3 minutes and remove from heat.
We use crackers for decoration.
Bon appetit!
Briefly about the benefits of zucchini
Zucchini contains structured water, which is most beneficial for the functioning of the gastrointestinal tract and normalization of the digestive process. The vegetable is a storehouse of vitamins A, B1, B2, C, PP, and also contains micro- and macroelements vital for humans: Kalium, Calcium, Magniy, Zn, Cu, etc.
The product contains a lot of dietary fiber and fiber, which ensures the regulation of metabolic processes, eliminates waste and toxins from the body, and the vegetable optimizes and improves intestinal function.
It reduces the amount of fat contained in the cell membrane, has a positive effect on restoring vision and strengthening the overall tone of the body.
Cream of cheese and zucchini soup
Very tasty, and most importantly healthy for everyone, cheese cream soup made from zucchini, it is low in calories and also quite filling. In general, the perfect soup for everyone, we advise you to try it and perhaps you will include it in your main menu.
Ingredients:
- zucchini – 2 pcs.;
- carrots – 2 pcs.;
- broth (chicken) – 2 l.;
- potatoes – 3 pcs.;
- onions (leeks) – 2 pcs.;
- pepper (Bulgarian) –2 pcs.;
- cheese (processed) – 200 gr.;
- bay leaf – 2 pcs.;
- coriander (seeds) – 0.5 tsp;
- thyme – 0.5 tsp;
- butter (butter) – 30 gr.;
- parsley – 1 bunch;
- dill – 1 bunch;
- salt - to taste.
Preparation:
We wash and clean all the vegetables. Chop the greens, garlic and onions, cut the potatoes, zucchini and peppers into equal small cubes, grate the carrots on a coarse grater.
Bring the broth to a boil, add bay leaves and potatoes to it, cook over low heat for about 20 minutes.
We fry the onions and carrots in butter for about 7-10 minutes, add the bell pepper and continue frying for about 4 minutes, then add the zucchini for minutes.
Place the contents of the frying pan into the broth, add coriander, salt and thyme. Bring the soup to a boil and cook for about 5 minutes, add processed cheese and garlic, stir and bring to a boil, then remove from heat.
Pass the soup through a blender. Decorate with greens.
Bon appetit!
Calorie content of the product
The calorie content of the first zucchini dish depends on the ingredients included in its composition. The energy value of 100 grams of the dish starts from 22 calories if the composition includes zucchini, herbs, tomatoes and carrots.
By adding potatoes, cream, processed cheese, milk or butter to the soup, you will increase the energy value of the dish. If you want to get rid of excess body weight, try to use low-calorie foods in the preparation of the first course.
Cream soup with zucchini and beets
The ideal soup for your family, the vegetables for it are quite cheap, and you can grow them in the garden very easily. And those who do not have their own land can easily purchase inexpensive ingredients in any store. Write this recipe into your cookbook and please your loved ones with a new first hot dish in the near future.
Ingredients:
- breast (chicken)
- zucchini – 1 pc.;
- beets – 1 pc.;
- carrots – 1 pc.;
- onion – 1 pc.;
- potatoes – 2 pcs.;
- water – 1.5 liters;
- cream – 200 ml;
- parsley – 1 bunch;
- butter (butter) – 2 tbsp. l.;
- beans (boiled) – 70 gr.;
- salt - to taste.
Preparation:
Cook the beets until fully cooked. Peel onions, potatoes and carrots.
Place the chicken breasts in a pan of water and cook for about 40 minutes.
Grate the carrots and cut the onion into strips. Fry them in oil until soft.
Remove the breast from the chicken broth. We cut the zucchini into strips, and we also cut the potatoes. Add them to the broth and increase the heat, add the vegetables and continue cooking for about 15 minutes. After this, remove from heat.
Grate the beets.
Pour the soup into a blender and beat it, return it back to the pan. Let it boil and add cream. When the soup begins to boil, remove it from the heat and place the beans and parsley into each bowl.
