How to make easy vegetable puree soup from zucchini

Home » Vegetables » Zucchini soups – quick and tasty zucchini and vegetable cream soups, puree soups

Valentina Kolesnikova 05/26/2020 116 3 comments

When the summer heat sets in, your body simply craves something light, refreshing, simple and tasty. I include zucchini soup as one of these dishes! All season long I try to prepare a wide variety of zucchini soups, which are not only very tasty and appetizing, but also very healthy for the body.

Most often I prepare puree soup, cream soup and classic vegetable soup. They are easy on the stomach and help to cope well with the heat. Like salads made from raw fresh zucchini, they perfectly saturate the body with a huge amount of vitamins and microelements.

How long should you cook zucchini in soup so that they retain their vitamins as much as possible? On average, this is 10-15 minutes. The ideal option is steamed zucchini, which is great for making puree or cream soup. With this method of processing and cooking, almost all useful substances are preserved in vegetables.

So if you want to get as much vitamins as possible in the summer, then be sure to prepare just such soups, salads with pickled zucchini. It is these dishes that contain a lot of substances that are useful and necessary for the body.

In today's selection, I have collected the most interesting, simple and very tasty recipes with step-by-step photos. I personally have prepared all these zucchini soups many times. I really like them and I hope you will too.

By the way, to prepare them you can use not only fresh, but also frozen zucchini. Of course, such frozen vegetables contain significantly less vitamins than fresh ones, but the dish will still turn out very tasty and appetizing.

They are easy to prepare, and most importantly, fast! Well, the result is simply amazing!

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Delicate puree soup from zucchini with potatoes
Creamy broccoli and zucchini soup - kids will ask for more
Cauliflower and zucchini soup with cream
Steamed green zucchini soup
Zucchini soup with cream and melted cheese
Creamy zucchini soup with croutons
Very light dietary zucchini and chicken soup
Soup with meatballs and zucchini
Zucchini soup with tomato and meatballs

Delicate puree soup from zucchini with potatoes

Light zucchini soup with potatoes! For this, I usually take fresh champignons, but you can use absolutely any mushrooms, including dried ones. Just don’t forget to soak them in water in advance and boil them until half cooked.

This potato soup is also perfect for baby food. Just don't put garlic and spices in it. You will see, your child will eat it with great pleasure.

2 zucchini;
300 ml broth or water;
2-3 potatoes;
1 onion;
2 cloves of garlic;
300 gr. fresh champignon mushrooms;
100 ml cream 10% fat;
2 tbsp. l. rast. oils;
400 gr. Borodino bread;
salt pepper;
other spices to taste.

Cut the bread into small cubes and lightly dry in the oven or in a dry frying pan.

Also chop the onion into cubes and chop the garlic with a knife.

Wash, peel and cut the mushrooms into cubes or thin slices.

Heat the oil. You can do this right away in the pan in which we will cook the soup. Fry the onion and garlic on it until golden brown.

Add mushrooms. Mix everything and fry until the mushrooms become soft.

Cut the zucchini and potatoes into large cubes. Even if the zucchini is young, they still need to be peeled.

Place the vegetables with the mushrooms, add a little water and simmer until tender over medium heat.

At the end, add salt and spices, mix well and fill with water or broth.

Simmer for 20-30 minutes until the vegetables are well cooked.

While hot, beat them with a blender until the mass becomes homogeneous. If you don’t have a blender, you can mash the vegetables with a masher or rub them through a fine sieve.

Add warm cream to the finished mixture. Stir and boil for 1-2 minutes. Remove from heat and mix everything well again.

Pour the soup into bowls, put dried bread cubes in it, sprinkle with chopped herbs. Light potato soup is ready! Bon appetit!

Zucchini puree soup with pumpkin

Zucchini soup cooked with the addition of pumpkin turns out beautifully delicious. Thanks to this vegetable, the soup acquires a more attractive color.

300 gr. already peeled pumpkin;
1 medium young zucchini;
1 onion;
1 clove of garlic;
800 ml broth (or just water);
3 tablespoons vegetable oil;
50 ml heavy cream;
salt, dry seasonings to taste.

Finely chop and fry in vegetable oil for several minutes. Add small pumpkin cubes to the onion and fry everything together for about three minutes. Next, add the zucchini cubes. Continue frying for another five minutes, stirring occasionally.

Then reduce the heat greatly, cover the dish with a lid and simmer in its own juice for another five minutes. Pour in hot broth or boiling water until the liquid covers the vegetables. Cook at low boil for 10 minutes. Then. Turn off the heat and let the soup brew for 10 minutes. After this, turn the contents of the saucepan into puree using a blender.

Put the soup on the fire again, add cream to it, stir and warm up. Serve with crackers or croutons.

Creamy broccoli and zucchini soup - kids will ask for more

Many people, especially children, hate broccoli. And this is understandable, since the vegetable has a specific taste and aroma. But unlike other types of cabbage, it contains simply a huge amount of amino acids, vitamins and microelements. Therefore, it is a sin to refuse such a gift of nature.

That is why I strongly recommend making puree soup from it. In combination with zucchini, leeks and cream, you will get a tender, airy, light and very tasty vegetable cream.

You can't even imagine how delicious this is! My grandchildren enjoy eating this soup and even ask for more!

500 gr. broccoli;
300 gr. zucchini;
1 leek root;
onion head;
clove of garlic;
200 ml cream 10% fat;
butter, water.

Cut the zucchini into circles and separate the broccoli into florets.

Leek rings mode, onion noodles.

Pour oil into a pan, heat it and fry the garlic. You can then take it out, or you can leave it in.

Add all the onions and sauté until golden brown and soft.

Add broccoli and zucchini. Pour in water, salt, pepper, and other seasonings. Cover the pan with a lid and cook for 10 minutes over medium heat.

When the vegetables become soft, grind them in a blender until pureed. Mix well and pour in the cream.

Beat the mixture with the cream again. Boil for a minute and turn off. Cream soup is ready!

Zucchini soup with broccoli in a slow cooker

Broccoli in combination with zucchini will give the body all the necessary vitamins and microelements. Zucchini puree soup in a slow cooker turns out to be very appetizing, tasty and dietary. You can eat it several times a day; it dulls the feeling of hunger well and fills you up. It takes very little time to prepare.

zucchini - 600 gr
bulb
butter - 15 g
2 cloves garlic
broccoli – 350 gr
salt, spices

Lightly fry the onion in butter inside the multicooker bowl, add the garlic cloves. Cook on the “Fry” mode for 5-7 minutes.
Add chopped zucchini and broccoli inside the bowl. Add water to cover the vegetables. Turn on the “Cooking/soups” mode. Bring ingredients until fully cooked. Cook for 20 minutes or depending on the multicooker settings.
Blend with a blender until pureed, add salt and spices. Bring the mixture to a boil. Remove from heat, let it brew and serve.

Calorie content of soup: 100 grams 47.8 kcal.

The recipe for pureed zucchini soup is presented in the video:

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Cream soups are popular in restaurants: gourmets appreciate the creamy taste and delicate texture, and those who are forced to adhere to a diet enjoy the vegetables they contain. You can prepare them at home if you have a blender at hand. Zucchini is especially relevant in the fall, when the harvest ripens. You can diversify them with spices.

Cauliflower and zucchini soup with cream

Take cauliflower that is dense, with tight inflorescences. They can be disassembled by hand or carefully cut into small pieces with a knife. Instead of regular zucchini, you can use zucchini.

You can take the most ordinary processed cheese in packs.

1-2 fresh young zucchini;
1 liter of boiling water or broth;
1 head of cauliflower;
5-7 potatoes;
1 bell pepper;
1-2 onions;
1-2 carrots;
100 gr. processed cheese;
100 ml cream 10% fat;
a bunch of dill and parsley;
salt, spices.

Cut the bell pepper and onion into small cubes. Grate carrots and zucchini on a coarse grater.

Peel the potatoes and cut into large pieces. Wash the cauliflower well and separate into small florets. If they are too large, you can cut them further.

Wash the greens and chop them with a knife.

It is most convenient to cook the soup immediately in a saucepan. It is advisable that it has a thick bottom so that the vegetables do not burn.

Pour oil into the pan, heat it, add the onion and fry it until transparent.

Add chopped garlic. It can be chopped finely with a knife or passed through a press. Fry it for 1 minute.

Add the carrots, mix and simmer for another minute. We also send the bell pepper there, which we also fry for a minute.

As soon as the vegetables are ready, add the potatoes and immediately pour a liter of boiling water or broth. Cover the pan with a lid and bring to a boil. As soon as the mixture boils, reduce the heat to medium and cook the soup until the potatoes are half cooked.

During this time, grate the processed cheese on a fine grater. To make this easier, place it in the freezer ahead of time to freeze.

The potatoes are almost ready, add the cauliflower. Cook for 3-5 minutes.

All that remains is to add the grated zucchini. If the soup is too thick, add a little water or broth.

Let the soup boil. Immediately add the processed cheese, mix well and let it melt completely.

Steamed green zucchini soup

You can say this about this soup - simple, fast, tasty and very healthy! We will steam vegetables for it. A double boiler, a slow cooker, or a regular saucepan with a colander installed in it or, at worst, gauze, is suitable for this.

When steamed, vegetables retain almost all their vitamins, so the dish will not only be tasty, but also as healthy as, for example, salads.

2-3 zucchini;
2-3 cloves of garlic;
1-2 onions;
2 tbsp. l. olive oil;
1 tsp. salt;
a bunch of green onions.

Cut the zucchini and onion into large pieces.

Pour water into a saucepan and bring it to a boil. Place a steamer on it and place chopped vegetables, as well as garlic cloves.

They can be pre-crushed with a knife so that they better release their taste and aroma.

Steam for 10-12 minutes over medium heat.

Place the prepared vegetables in a bowl, add salt, add spices and puree with a blender.

The mass should be homogeneous, without a single lump or grain. It must be thoroughly beaten so that it is airy and light.

Transfer to plates.

Drizzle with olive oil and garnish with green onions.

Zucchini soup with cream and melted cheese

You can’t even imagine how delicious the combination of tender zucchini with cream and melted cheese turns out to be! When I first tried this dish, I didn’t even immediately understand what it was made from.

The recipe calls for a spice called curry, but you don't have to add it. Add paprika or nothing at all, it will still be delicious!

1-2 zucchini;
800 ml water;
200 ml heavy cream;
100 gr. processed cheese;
1-2 tbsp. l. flour;
0.5 tsp. curry;
salt, spices.

Wash the zucchini and remove the skin if necessary. Cut about a fifth of the zucchini into small cubes, and the rest a little larger.

Place the coarsely chopped zucchini in a saucepan and fill with water. Cook until fully cooked and soft. In time it is approximately 10-15 minutes.

Heat the oil in a frying pan. Dip the zucchini cut into small cubes in flour and place in a frying pan. Fry until golden brown.

During this time, the zucchini has cooked and must be pureed in a blender. We do this without removing the pan from the heat. Immerse the blender in the soup and beat the mixture until it becomes homogeneous.

Add processed cheese. Stir until it melts completely.

For better taste, you can take processed cheese with some filling, for example, mushrooms or onions.

Add curry to the soup, as well as other spices as you wish.

Pour in the cream, salt and mix.

Bring the soup to a boil.

As soon as it boils, immediately add the fried zucchini. Boil for literally 30 seconds and remove from heat. Let it brew for 15-20 minutes.

You can serve the soup with fried tomatoes. They will give it a special piquant taste and invigorating sourness.

Pour into plates, garnish with tomatoes and herbs. Bread croutons can be served separately.

Useful video

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.

Creamy zucchini soup with croutons

I really like this recipe for the most delicate creamy soup. It turns out airy, light and literally melts in your mouth. It goes perfectly with croutons made from black or white bread. I make garlic croutons. I cut the bread into cubes, place it on a baking sheet and roast it in the oven.

Then I take them out and coat them while still hot with garlic, which I pass through a press in advance. It turns out amazingly delicious!

2-3 young zucchini;
1 onion;
a bunch of dill;
2 tbsp. l. rast. oils;
50 gr. butter;
200 ml cream 10% fat;
some toast from black or white bread.

We clean the zucchini and cut off their ends. Cut into medium cubes.

Chop the onion and herbs.

Heat vegetable oil and butter in a frying pan. Place the onions and fry over medium heat until translucent.

Add zucchini to it. Fry everything together for 5 minutes, stirring constantly.

Add chopped dill and fry for another 2 minutes.

Pour in boiling water and simmer the mixture over medium heat for 10 minutes. All this time, carefully mix the zucchini.

2-3 minutes before the end, pour in the cream, salt and pepper. Simmer for a couple more minutes.

Let the finished zucchini cool slightly and transfer it to a blender.

Pour in a little water and grind the mixture into a homogeneous puree.

If the consistency of the soup is very thick, you can add water or broth.

Zucchini soup is ready. Pour it into plates, add croutons, decorate with herbs and serve.

Puree soup for a baby up to one year old

Zucchini does not cause allergies and is easily digestible, so this vegetable is ideal for first feeding. Puree soup from this vegetable can be introduced into a child’s diet at 7-8 months.

To prepare the soup, the simplest possible recipe is used; the dish contains only two components - zucchini and purified water.

Wash the milky ripe vegetable thoroughly and remove the skin. If zucchini was purchased at the market or in a store and you are not sure of their environmental friendliness, then you need to cut the vegetables into large pieces and soak in cold water for about 2 hours. This treatment allows you to get rid of nitrates.

Very light dietary zucchini and chicken soup

This chicken soup with zucchini is perfect for those who are watching their figure and following diets and proper nutrition. It contains only 153 kcal per 100 grams. It is nourishing, tasty and very healthy.

2 pcs. zucchini;
2 liters of water;
4 things. chicken breast or fillet;
a bunch of green onions and basil;
salt, seasonings.

Wash the chicken fillet, remove membranes and tendons, and cut into pieces.

Cut the zucchini with the skin into cubes. Chop green onions.

Place all the ingredients in a saucepan, add water and cook for 20 minutes over medium heat from the moment it boils.

At the end, add chopped basil, boil for another couple of minutes and turn off.

Let the soup brew for 10-15 minutes and you are ready to eat.

Here we have such a beautiful and very healthy dietary dish!

How to cook in a slow cooker?

The process of preparing soup in a multicooker is very simple: put zucchini, cut into large pieces, carrots, potatoes and leeks on the bottom of the multicooker. Pour a glass of broth over everything and cook on the “Soup” mode for 10-15 minutes. When the vegetables have become completely soft, they need to be crushed to a puree and add spices.

The finished soup is poured into plates, decorated with herbs, and eaten with white bread toast rubbed with garlic.

Soup with meatballs and zucchini

For meatballs, you can use absolutely any minced meat. I try not to use pork or use just a little bit of it, as an addition to ground beef or chicken.

You can add finely chopped greens to the meatballs. This will make them even tastier. They can also be rolled out in advance and frozen, and then placed frozen in boiling broth or water.

1.5 liters of water or broth;
2 potatoes;
1 onion;
1 carrot;
1 zucchini;
2 tomatoes;
1 sweet bell pepper;
300 gr. minced meat;
salt pepper.

Peel the carrots and cut into strips, dice the onion. Place in a frying pan with hot oil and fry until golden brown.

Wash the zucchini and cut into small cubes. You can cut into cubes or strips - as you like. Add to the vegetables in the frying pan. Fry until golden brown.

Cut the potatoes into cubes and set them to boil.

If you don’t have ready-made minced meat, grind the meat in a meat grinder in advance, salt and pepper it and knead it well. After wetting your hands in water, scoop up the minced meat with a teaspoon and roll it into a ball, the size of a walnut, maybe a little smaller.

Add meatballs to the finished potatoes. Place them in boiling water one at a time.

Stir gently and cook for 5 minutes over medium heat at a moderate boil. If foam forms, it must be removed with a slotted spoon or spoon. But usually, if the meatballs are cooked over low heat, no foam will form.

The meatballs are ready and then put the fried vegetables in the pan. Bring the soup to a boil and cook over medium heat for 7-10 minutes.

During this time, finely chop the greens and add them to the soup.

Turn off the soup and let it brew. Pour into plates, sprinkle with herbs.