Puree soups have recently become a favorite dish of many. But there was a time when such soups were a curiosity. Our diet included traditional cabbage soup and borscht. Over time, puree soup recipes have become a popular dish for every day. The advantage of such soups is the ease of their preparation.

No need to bother yourself with a beautiful cut of vegetables - washed, coarsely chopped, boiled and chopped. their soft, enveloping texture. Depending on your desires, you can cook a hearty soup with the addition of meat. And you can serve a light dietary, no less tasty puree soup, which will be eaten with pleasure by those who want to lose weight, and children, and the elderly.

I will say more, if your child is naughty and does not eat onions or cabbage as a whole, with such a soup you can outwit him - he will eat everything to the last spoon in a frayed form.

1. It turns out delicious non-liquid cream soup, with a velvety texture. For this, there should be a little more vegetables than in a regular soup, and the broth should only slightly cover the vegetables.
2. Such grated soups can only be cooked in vegetable broth, or you can pre-boil meat or fish broth. More tender, it turns out on the broth of chicken or turkey.
3. The dish will be tastier if it is seasoned with cream or butter before the end of cooking.
4. You can serve croutons with such soups or put fried crackers directly on the plate.
5. To make cream soups, you will need a blender. Vegetables are boiled until cooked, and then pureed with a blender. If there is no blender, you can grind the vegetables with a strainer.
6. If the soup turned out to be liquid, you can correct the situation by adding grated hard cheese to it.

Cream soup recipes with photos step by step

Delicious and healthy soups can be prepared by alternating different vegetables. It is especially important to replenish the body with vitamins in winter or early spring.

Vegetable cream soups are ideal for children under one year old and for those who want to lose weight.

Mushroom soup-puree from champignons in bread

One of the most nutritious and delicious, in my opinion, is mushroom soup. Creamy soup made from fresh forest mushrooms, especially porcini mushrooms, is very tasty. But if there are none, no big deal. Delicious soup is obtained from mushrooms, frozen and even dried mushrooms.

A little trick: if you don’t have fresh mushrooms, cook with mushrooms, and add a few tablespoons of homemade mushroom seasoning to soup or any other dish for flavor.

I like to surprise my family with a new serving of a familiar dish. Therefore, I recommend cooking not just mushroom cream soup, but soup in bread.

Ingredients:

• rye bread ready round - 4 pcs.
• fresh mushrooms - 400 gr.
• onion - 2 pcs.
• potatoes - 5 pcs.
• cream - 400 ml.
• cheese - 100 gr.
• garlic - 2-3 cloves
• salt, pepper to taste
• a few champignons and herbs for garnish
• vegetable oil

Bread for soup is better to buy a small size. We take bread and cut off the crown, it will serve as a lid. In the bread, carefully scrape the crumb, trying not to damage the walls and leaving a little crumb.

For strength, dry the bread in the oven at a temperature of 180 ͦ C for about 15 minutes. It is not necessary to bake the bread, in some recipes the soup is simply poured into fresh bread.

Pass the garlic through a press, mix with vegetable oil. We rub the bread with this mixture from the inside, do not forget to grate the lid.

Now chop the onion and fry in butter until translucent.

We clean the mushrooms and add to the pan to the onion, fry together for a few minutes.

Put coarsely chopped potatoes into boiling salted water, add fried onions with mushrooms and cook until tender. Don't forget to add black peppercorns and nutmeg. Grind the mushroom mass and potatoes with a blender.

Pour the cream into the mushroom puree, bring to a boil, but do not boil!

Pour the soup into bread tureens, cover with a bread lid and serve.

To decorate the soup, you can cut a few champignons into thin plates and fry in a dry frying pan on both sides.

It remains to pour the soup into bread, put a few fried champignons on top, cover with a lid and surprise loved ones.

Broccoli soup

Light vitamin soup, healthy with a delicate taste. This soup is ready for one or two. You can cook with meat, chicken broth, or you can just use vegetable broth.

Ingredients:

• broccoli - 1 kg
• potatoes - 2 pcs.
• broth (chicken, meat, vegetable) - 2 l
• onions - 2 pcs.
• cream cheese - 200 ml
• black pepper, salt to taste
• butter or ghee - 2 tbsp. l.

Fry chopped onion in butter or ghee. When the onion is browned a little, add the chopped potatoes and simmer all together a little over low heat.

Add broccoli to the potatoes, add a little broth and simmer for 10 minutes over low heat until the broccoli is soft.

Transfer vegetables to a saucepan.Boil the broth and put vegetables in it, cook everything together for another 10 minutes.

Grind vegetables with a blender.

Salt the soup and add cream cheese to it. Stir the soup until the cheese is completely dissolved and bring to a boil.

Light, tender and healthy soup is ready.

Vitamin carrot soup

We all know how useful carrots are for the body. Yes, and carrot soup turns out to be sweetish and especially velvety in texture. I recommend a simple classic carrot soup for children. This soup is prepared quickly, with the addition of cream and the cooking process is similar to other soups.

I settled on an unusual recipe for carrot cream soup, more spicy and spicy. I will warn you right away that the preparation time for such a soup is about 3 hours. Believe that the taste of such a soup will more than compensate for all your hard work.

Ingredients:

• carrots - 5-6 pcs.
• water or broth - 0.5 l.
• red onion -2 pcs.
• brown sugar - 1 tbsp. l.
• balsamic vinegar - 1 tbsp. l.
• ginger root - 5 cm
• garlic - 1-2 cloves
• coconut milk - 100 ml.
• salt to taste

Cut red onion into rings.

Pour vegetable oil into a saucepan, pour in brown sugar, pour in balsamic vinegar.

Pour the onion there, fry a little, reduce the heat and simmer for 15 minutes under the lid. Salt and add finely chopped garlic.

Carrots cut into 4 parts, put in a separate dish, pour vegetable oil. Put the carrots on parchment on a baking sheet and bake in the oven for 30 minutes at a temperature of 200 ° C.

Peel a piece of ginger root.

During this time, the onion has already been extinguished. Add water and a whole piece of ginger to the pan (we will remove the ginger later). Cook the soup under the lid for 2 hours over very low heat.

Put the baked carrots in the soup and cook for another 30 minutes.

Now we remove the ginger from the soup, and grind the rest of the contents of the pan with a blender.

Pour coconut milk into the grated soup (you can replace it with almond milk or low-fat cream).

Ready! Try and enjoy!

Green Pea Soup

Such a soup is no less useful than carrot soup, because green peas are a storehouse of vitamins, fiber, magnesium, calcium, and zinc. Even in winter, frozen green peas are always on sale, so making creamy green pea soup is not difficult.

Ingredients:

• potatoes - 4 pcs.
• green peas - 500 gr.
• water - 1 l.
• black pepper, salt to taste
• coconut milk - 300 ml.
• butter - 1 tbsp. l.
• Dry herbs of Provence
• vegetable oil - 1 tbsp. l.
• fresh herbs to taste

Boil chopped potatoes in boiling water for 5 minutes.

Pour fresh or frozen green peas into the broth, salt, add Provencal herbs to taste and cook for another 10 minutes.

Right in the pan, chop the vegetables with a blender, pour in the coconut milk, put the butter, grind it with a blender and bring to a boil.

Creamy cauliflower soup with cheese

Another simple and delicious cream soup recipe for vegetable soup lovers. If desired, we saturate this soup with cream and grated cheese. But if you are struggling with excess weight, then you can replace the cream, as in the previous recipe, with coconut milk and do without cheese. The soup, of course, will not turn out so tasty, but it is suitable for those who want to lose weight.

Ingredients:

• cauliflower - 1 kg.
• potatoes - 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• water - 1.5 l.
• black pepper, salt to taste
• butter - 2 tbsp. l.
• low-fat cream - 100 ml.
• cheese - 100 gr.
• fresh herbs to taste

In a frying pan, lightly simmer the chopped onions, carrots and potatoes in butter in butter.Boil water, salt and put vegetables from the pan into it. Send cabbage there, after dividing it into inflorescences. Cook everything together for 5 minutes, remove the pan from the heat and puree the vegetables with a blender.

Pour in the cream, bring to a boil (do not boil!) and add the grated cheese.

It is very tasty to serve this soup with croutons.

Another version of a delicious cauliflower soup with chicken broth.

Cauliflower soup with chicken and bell pepper

Ingredients:

• chicken fillet - 300 gr.
• cauliflower - 1 pc.
• Bulgarian red pepper - 4 pcs.
• onion - 1 pc.
• water - 1.5 l.
• garlic - 3 cloves
• black pepper, salt to taste
• thyme - 1 tsp
• smoked paprika - 1 tsp

Boil chicken fillet in salted water until tender. Remove the fillet from the broth and chop.

Cut the red pepper in half, remove the seeds and bake in the oven until the first signs of charring. Place hot in a plastic bag and refrigerate. Remove the skin and cut into pieces.

Divide the cauliflower into florets, add diced onion and garlic and lightly fry in butter.

Boil the broth again and put all the ingredients in it, salt, pepper, add seasonings and cook for another 10 minutes. Remove the pan from the heat, chop the chicken fillet finely with a knife, and the vegetables with a blender. Although a blender can break and chicken fillet.

When serving, garnish the soup with a ring of red pepper and chopped green onions.

One of the most popular and easy to prepare is cheese soup. There are a lot of calories in it, thanks to cheese, but it can be called “You will lick your fingers.”

Cheese cream soup with bacon

Ingredients:

• bacon - 100 gr.
• sausages - 50 gr.
• processed cheese - 250 gr.
• potatoes - 4 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• water - 1.5 l.
• black pepper, salt to taste
• greens to taste

Cut the bacon into small cubes and fry in a pan until all the fat is rendered. Cut the sausages into cubes and add to the pan with the bacon. Put a piece of butter there. Fry for a couple of minutes, add flour, stir until the lumps disappear and simmer for another 3 minutes.

Place carrots, potatoes and onions in a pot of salted boiling water. Cook until tender, and 5 minutes before the end, add melted cheese.

Combine bacon and sausages with vegetables and chop everything in a saucepan with a blender and cook everything together for 10 minutes.

Pumpkin puree soup with shrimps

Delicious sunny and healthy soup.

Ingredients:

• carrots - 2 pcs.
• pumpkin - 1.5 kg
• water - 1.5 l.
• shrimp - 300 gr.

We rub the carrots on a coarse grater and lightly fry in sunflower oil.

Cut the pumpkin into cubes and send to the carrots, lightly fry for about 10 minutes. Salt and pepper. Pour a little water and simmer the vegetables over low heat under the lid. Grind the prepared vegetables with a blender.

If the puree is too thick, add a little water.

Pour the shrimp into the puree and cook for 5-7 minutes.

It turns out a very light, beautiful and sunny soup.

As you can see, the recipes for puree soups are diverse, there are a lot of them. Such soups are good because they allow you to improvise and change the ingredients according to your taste and imagination. But the topic is so extensive that I think we will return to it more than once.

In the meantime, bon appetit and hot delicious soup!

Creamy cheese soup

Cheese is the favorite product of all people. Real masters came up with a recipe for a delicious soup. cream cheese soup very easy to prepare and has a pleasant creamy taste. It goes well with mushrooms and crackers.

To prepare such a culinary masterpiece you need:

A few pieces of medium potatoes;
200 ml chicken broth;
100 ml cream;
0.5 tsp chopped parsley;
50 g Edam or Gouda cheese;
Baguette for making croutons;
1 sprig of parsley.

First you need to boil the potatoes so that they are very soft, then drain the water and mash with a blender. Thoroughly pierce the potatoes so that there is not a single lump left.

After that, transfer the puree to a saucepan, pour in the cream and broth, salt and bring to a boil. When the water boils, add the grated cheese. Stir the soup constantly until the cheese is completely melted.

Believe it or not, your soup is ready! Cheesy cream soup goes very well with crackers. You can cut small crackers and bake in the oven or dry the croutons in a dry frying pan. If you like garlic, then feel free to rub the crackers with this spicy product!

Garnish the soup with a sprig of parsley and serve hot. This very tasty and cheesy dish will be appreciated by every connoisseur of French cuisine. If you want to surprise your friends and family, then this simple and quick recipe is definitely for you!

Cream soup meat

For the recipe you will need:

• Chicken thighs - 800 gr.
• Salt - 0.5 tsp
• Allspice - 5 peas.
• Cream - 250 ml.
• Onion - 1 head.
• Potato - 100 gr.
• Bay leaf - 1 pc.
• Canned peas - 300 gr.
• Carrot - 1 pc.
• Vegetable oil - 25 ml.

Cream of meat soup - cooking method:

Initially, prepare the chicken thighs. We peel them and wash them. Pour the chicken with water (about 1.5 liters) and bring to a boil. Remove the foam and cook the chicken for 15 minutes.
Next is potatoes. We peel it and cut it into thin bars. We send the potatoes to the chicken and boil everything together for another 20 minutes. After that, we filter the chicken broth, separate the meat from the bone.

Put the potatoes and chicken in a blender and grind well until a thick mass is obtained, add a glass of broth and continue to grind. When the consistency becomes smooth, transfer it to the remaining broth, salt, pepper, put the bay leaf and boil for another 10 minutes.

We also grind green peas with a blender, then pour in the cream and whisk again all together. The resulting mass is sent to the broth.

We clean the onions and carrots, cut into thin sticks, fry in vegetable oil until golden brown. We send the frying to a pot with soup, boil everything together for several minutes and turn off the heat. We give the soup a little brew and can be served in portioned bowls.

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To diversify your daily menu, it is not necessary to make Peking duck or some foie gras. Instead of the usual so-called clear soup, you can cook puree soup, or cream soup. In our diet, this dish is still a rarity, but meanwhile it has a lot of variations.

At website already salivating.

Creamy white bean soup

It will take:
white beans - 500 g
onion - 100 g
olive oil - 50 g
water - 500 ml
salt, spices
greenery

Soak beans in advance in boiled cold water, then boil until tender for 30-40 minutes.
Heat olive oil in a frying pan, add chopped onion and fry until browned.
Add onion, salt and seasonings to the beans, boil for 5 minutes, beat with a blender until smooth.
Bring the finished soup to a boil, pour into a deep plate and garnish with herbs.

Broccoli cream soup

It will take:
vegetable or chicken broth - 1 l
broccoli - 500 g
trout fillet - 800 g
carrots - 1 pc.
flour - 1 tbsp. l.
cream 10% - 400 ml
butter - 1 tbsp. l.
sesame - 1 tbsp. l.
cinnamon
a pinch of nutmeg
a pinch of paprika
a pinch of marjoram
parsley
salt, pepper to taste

While the vegetable or chicken broth is cooking, cook the trout. Put the fillet in foil, season with cinnamon, paprika, marjoram, salt, pepper and bake in the oven for 30 minutes at 200°C.
In water, boil carrots, cut into pieces, for 4 minutes, then add broccoli and cook for another 6 minutes. Throw the vegetables in a colander, transfer to a saucepan, add the broth, mash with a blender until smooth. Add cinnamon, nutmeg, salt, pepper.
To prepare the sauce, melt a piece of butter in a frying pan, pour a tablespoon of flour, mix and fry. Pour in cold cream and bring to a boil. Pour the prepared sauce into a saucepan with soup and bring the blender to a homogeneous mass. Then put the soup on the fire, heat strongly, but do not boil.
Serve with roasted trout, garnish with parsley and sprinkle with sesame seeds.

Mushroom cream soup

It will take:
vegetable broth - 500 ml
champignons - 400 g
large onions - 2 pcs.
carrots - 1 pc.
stalk of celery - 1 pc.
garlic - 3 cloves
thyme - 5 sprigs
white wine - 250 ml
cream 35% - 3/4 cup
chives - 4 feathers
olive oil
salt pepper

Peel the onion, cut into half rings and fry in olive oil over medium heat for 25-30 minutes.
Chop the garlic, cut the carrots into slices, celery into slices. Set aside one mushroom for decoration, cut the rest into 4-8 pieces.
Heat a heavy bottomed saucepan over medium heat, sauté the carrots and celery in it until soft, then add the garlic and mushrooms and simmer for 5 minutes, stirring often.
Pour wine into a saucepan, add thyme and bring to a boil. Boil for 5 minutes, then pour in the vegetable broth, add the fried onions and continue to cook the soup until the liquid has reduced by half. Salt and pepper.
Then remove the pan from the heat and grind the soup with a blender, heat the soup over the fire, pour in the cream and heat again, without boiling.
Serve with mushroom slices, parmesan and chives.

Creamy Asparagus Soup by Le Cordon Bleu

It will take:
Bay leaf
parsley - 5 sprigs
cream 35% - 50 ml
butter - 40 g
potatoes - 1 pc.
white asparagus - 250 gr
chicken broth - 400 ml
leek - 1 stalk
thyme - 3 sprigs

Peel asparagus from thin skin, cut off the lower rough tips, tie the stems. Drop the bunch into boiling, lightly salted water and cook, turning occasionally, for 7 minutes. Then transfer the asparagus to a bowl of ice water.
Tie with cotton thread in a bunch (bouquet garni) a few green leek leaves, parsley stalks, dry thyme and bay leaf.
Cut the white part of the leek into thin rings. Peel potatoes, chop coarsely. Cut off the tops of the asparagus and set aside, and cut the stems into small pieces.
Melt the butter in a saucepan, fry, stirring, leeks, 3 minutes. Add pieces of asparagus stalks, pour in hot broth. Boil.
Put the potatoes and bouquet garni into the pan. Salt, pepper and cook for 45 minutes.
Remove the bouquet garni from the pan. Pour the soup into a blender and puree until smooth. Pass through a sieve into a clean bowl.
Pour the cream into the soup, stir. Put the pot on high heat, let it boil. Place the reserved asparagus tops into the soup. Warm everything together for 1-2 minutes.

Cauliflower velouté with chicken

It will take:
cauliflower - 500 g
chicken fillet - 200 g
cream 20% - 100 ml
raw smoked bacon - 50 g
green peas - 80 g
garlic - 1-2 cloves
salt, black pepper
olive oil - 2 tbsp. l.

Boil the chicken fillet until cooked, drain the broth, finely chop the fillet. Then boil the cauliflower. Leave a little broth (about 100 ml).
Put the cabbage, chicken fillet into the blender bowl, pour in the broth, add salt to taste, grind until smooth.
Heat the cream, not bringing to a boil, pour into a blender and chop again.
Chop the garlic, cut the bacon into small cubes or strips. Heat a saucepan, pour in olive oil, add bacon, brown. After 3 minutes, add garlic, cook, stirring, 2 minutes.
Add green peas to the saucepan and cook for another 2 minutes, stirring.
Divide the velouté among bowls and garnish with toasted bacon and peas.

Gazpacho

It will take:
tomatoes - 450 g
onion - 1 head
cucumbers - 1 pc.
canned pepper - 1 pc.
tomato juice - 3 cups
cilantro (coriander) - ½ cup
red wine vinegar - 0.3 cups
olive oil - ¼ cup
tabasco sauce

Scald the tomatoes with boiling water and remove the skin, then cut half into small pieces. Chop half the cucumber and onion, transfer everything to a food processor, add red pepper and grind until puree.
Pour into a bowl, add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco sauce, mix well.
Remove the seeds from the remaining tomatoes and cut into small cubes. Also chop the cucumber and onion. Add everything to the soup. Salt, pepper and put in the refrigerator to cool.

Cold avocado and zucchini soup

It will take:
large zucchini - 1 pc.
avocado - 2 pcs.
juice of half a lemon
drinking yogurt - 1 cup
mint
ground cumin
coriander
allspice
salt
olive oil - 1 tbsp. l.

Cut zucchini into slices 1.5 cm thick. Sprinkle with lemon juice, sprinkle with spices, mix and put in a double boiler. Cook until soft about 10 minutes. Cool down completely.
Measure out 1 cup of the liquid remaining in the double boiler after cooking the zucchini, cool and put in the freezer for 1 hour.
Peel the avocado from the peel and pit, cut randomly, sprinkle with the remaining lemon juice and oil, put in a blender. Add zucchini and yogurt, beat until smooth.
Remove the stems from the mint, leave a few leaves for decoration, chop the rest and put in a blender. Pour in the chilled liquid from cooking the zucchini and beat until smooth again.
Pour the soup into chilled bowls, drizzle with olive oil, season with pepper and garnish with mint leaves. Serve immediately.

Beet cream soup

It will take:
vegetable broth - 1 l
beets - 2 pcs.
carrots - 1 pc.
potatoes - 1 pc.
onion - 1 pc.
green apple - 1 pc.
garlic - 2 cloves
kefir - 1.5 cups
low-fat sour cream - 5 tbsp. l.
Brown sugar
dill
olive oil
salt

To cook vegetable broth, you need to lightly bake a carrot, parsley root, onion and leek stalk cut in half in the oven. Put them in a saucepan, add 2-3 stalks of celery, pour cold water. Bring to a boil over low heat, salt, put a few peas of allspice and cook over low heat under a lid for 30 minutes to an hour.
Wrap the beets in foil and bake at 180°C until soft. Cut the potatoes into small cubes, chop the onion, grate the carrots. In a skillet in olive oil over medium heat, sauté the onion until translucent, add the carrots, stir and cook for about 5 minutes. Bring the broth to a boil, put carrots with onions and potatoes in it, cook until the potatoes are ready.
Peel and cut the prepared beets into small cubes, add to the pot with broth and heat for 3-5 minutes. Beat the mixture with a blender until smooth, cool to room temperature, add kefir, salt, sugar (if the beets are unsweetened).
Remove the core from the apple, grind the pulp together with the peel with a blender. Grind dill and mix with applesauce and sour cream. Serve soup at room temperature or chilled, adding 1-2 tablespoons of apple-sour cream mixture to each bowl. olive oil - 1 tbsp. l.
hot chili pepper - 1 pc.
yellow bell pepper - 1 pc.
salt pepper

Scald the tomatoes with boiling water and peel, cut in half, remove the seeds.
Wash and peel vegetables, except peppers. Put the diced vegetables in a saucepan along with the tomatoes, pour in 2 cups of water. Lightly salt and bring to a boil, reduce heat and simmer, covered, for about 30 minutes.
Wash sweet pepper, remove seeds and partitions, cut into 1 cm cubes. Lightly salt and add to the pan with white bread croutons, fry everything together.
Turn the soup with a blender into a homogeneous mass. Add finely chopped hot chili pepper. Add olive oil to the soup, salt and pepper to taste.
Pour into bowls, sprinkle with basil. Serve with crackers and sweet pepper slices.

Cream soup is a type of puree soup, so their recipes have little difference. The main feature of the cream soup is that cream or milk is used in its preparation. Otherwise, the principles of cooking remain the same: to make cream soup, we boil and chop vegetables or other products, then dilute them with broth, milk or cream.

It is clear that for the preparation of cream soup, products are used that can be ground to a puree state. For example, meat cream soup is made from tender chicken meat. Complementing it with almonds or ginger, you can get an unusually tasty dish. Mushroom cream soup is also popular, for the preparation of which you can use any edible mushrooms, for example, champignons or porcini. Mushroom soup seasoned with cream is very tasty and satisfying. Another well-known cream soup is cheese soup, which is made from fragrant varieties of cheese.

Adherents of a healthy diet invariably prefer vegetable cream soup. For its preparation, broccoli, potatoes, spinach, cauliflower, zucchini, tomatoes, pumpkin, corn, asparagus, peas, lentils are used.

Seafood dishes are also very popular. You can use shrimp, salmon, salmon, etc. to make a creamy soup. You can also make combination soups, such as creamy corn and shrimp soup. We will introduce you to some of the most popular and delicious cream soups.

Cream soup - food preparation

Although cream soup is usually based on one component, when choosing products for its preparation, you need to remember that due to one poorly selected product, the entire dish can suffer. Therefore, you need to remember about the compatibility of products and their quality.

Cream soup - the best recipes

Recipe 1: Creamy corn soup with shrimps

A delicious cream soup that will not leave indifferent even the most demanding gourmets. You can cook it without shrimp, with crackers, because the main note in it still belongs to corn and its unforgettable taste.

Ingredients:

1.5 liters of chicken broth;
0.5 l cream;
1 carrot;
2 onions;
1 can of canned corn;
400 gr. peeled shrimp;
0.5 tsp turmeric;
1 st. l. butter;
salt to taste.

Cooking method:

1. After grating the carrots and finely chopping the onion, fry them together in butter in a deep frying pan.

2. Adding corn to the pan along with the liquid, simmer everything for about 10 minutes.

3. Then, in a saucepan, mix everything with cream, turmeric, salt and simmer for about 10 minutes.

4. Beat the soup in a blender until smooth, filter, add the shrimp and boil the cream soup for about 10 more minutes.

Recipe 2: Creamy Cauliflower Soup

Light, tender and very healthy cream soup. Cooking it is very fast, but even those who are not a fan of vegetable dishes will surely like it.

Ingredients:

1 head of cauliflower;
1 tsp bechamel sauce;
30 gr. butter;
200 gr. milk;
a few drops of lemon juice;
1 pinch of lemon zest.

Cooking method:

1. Having disassembled the cauliflower into inflorescences, boil it in lightly salted water. Then we separate the 6 largest inflorescences, wipe the rest through a sieve or grind in a blender.

2. Prepare bechamel sauce, for which we mix flour, butter and milk, bring to a boil, salt, add lemon zest and a few drops of lemon juice, pour this mixture into hot soup. Add butter.

3. Before serving, put one of the inflorescences set aside earlier in each plate and fill it with hot soup.

Recipe 3: Vegetable Cream Soup with Cheese and Crispy Bacon

There are also vegetables in this soup - potatoes, cauliflower, leek, which make it healthy, and bacon with cheese, which make it very tasty and satisfying. Therefore, this soup is an excellent choice for the dinner table.

Ingredients:

1 liter of chicken or vegetable broth;
350 gr. cauliflower;
350 gr. leek;
5 potatoes;
1 grated nutmeg;
300 gr. milk;
1 st. l. English mustard;
150 gr. cheddar cheese;
200 gr. smoked bacon;
salt and ground black pepper to taste.

Cooking method:

1. We clean the potatoes, wash them and cut them into large pieces. We disassemble the cauliflower into inflorescences. We also clean the leek, wash and cut into large pieces.

2. Bring the broth to a boil, then, adding prepared vegetables and nutmeg to it, cook under a closed lid for about 15 minutes over low heat.

3. Then grind the cooked vegetables in a blender to a puree state, mix it with the broth, heat it again, add milk with mustard and cheese. Pouring ready-made cream soup on plates, serve, putting bacon cut into cubes, grated cheese and sprinkled with black pepper in each.

Recipe 4: Mushroom Cream Soup

Mushroom lovers will love this recipe for its delicious mushroom flavor.

Ingredients:

75 gr. butter;
1 glass of cooking cream;
400 gr. champignons;
2 tbsp. l. flour;
6 cups beef or chicken broth;
3 egg yolks;
several sprigs of parsley, dill, celery;
salt, pepper to taste.

Cooking method:

1. Finely chop the onion, fry it in butter until transparent in a deep frying pan, then add finely chopped champignons there. Stirring constantly, fry mushrooms with onions for about 5 minutes. Then, continuing to stir, introduce the flour and, filling everything with broth, bring the soup to a boil. Having added the greens, without slicing it, but directly with stalks, cook the soup for about half an hour over low heat.

2. We extract the greens and pour the broth through a sieve into the pan. Grind the remaining mass in a blender and send it to a saucepan with broth.

3. Slightly whipping the yolks, mix them with cream, and gently add the resulting mass with constant stirring into the soup in a thin stream, salt, pepper and heat.

4. Arrange the finished cream soup on plates and sprinkle with finely chopped herbs before serving.

To make cream soup thicker (this task is especially relevant when preparing a vegetable dish), flour is added to it, previously fried in butter.

To make the cream soup more satisfying, you can add pieces of meat or fish separately fried in a pan (depending on the compatibility of the products) to each plate when serving.

Instruction

Tomato cream soup

You will need:
- half a kilogram of potatoes;
- one and a half kilograms of tomatoes;
- 2-3 carrots;
- one chili pepper;
- one bell pepper;
- head of onion;
- 50 g of celery;
- 50-100 g of crackers;
- a tablespoon of olive oil;
- a branch of basil;
- salt pepper.

Peel the tomatoes, after scalding them with boiling water, then cut them into pieces and remove the seeds. Cut all vegetables, except peppers, into cubes, place them in a saucepan, adding tomatoes and 500 ml of water. Bring to a boil, season with salt and simmer for about half an hour. Fry the bell pepper in a frying pan, having previously cleared it of seeds and cut into cubes. Turn the finished soup into a homogeneous mass with the help of, add olive oil, pepper and salt to taste. Cut the chili pepper into small cubes and add to the prepared mixture. Serve with croutons, chopped basil greens and diced fried sweet peppers.

Beetroot soup

You will need:
- two carrots;
- two beets;
- two potatoes;
- onion head;
- one apple (preferably green);
- 2-3 cloves of garlic;
- 150 g of sour cream;
- 300 g of kefir;
- olive oil;
- dill;
- parsley;
- leek;
- celery;
- Brown sugar;
- salt.

Pre-cook vegetable broth with carrots, onions, leeks, celery, and parsley. Grate the carrots, cut the onion and potatoes into small cubes. Bake the beets in the oven, after placing it in foil, at a temperature of about 180 degrees from 20 minutes to half an hour. Pass the onion in olive oil, then add carrots to it and simmer for another 5 minutes. In the prepared broth, load the potatoes, pre-chopped beets and onions with carrots and cook until tender. Beat the finished mixture with a blender, cool and add salt, sugar to taste, and pour in kefir. Mix the pre-peeled and seeded and chopped apple with dill and sour cream and also turn it into a homogeneous mixture with a blender. Serve the soup chilled, adding sour cream and apple puree to taste.

Creamy cauliflower soup

You will need:
- half a kilogram of cauliflower or broccoli;
- 150-200 g of chicken fillet;
- 100 g of cream;
- 100 g of green peas;
- 2-3 cloves of garlic;
- olive oil;
- salt pepper.

Cut the pre-boiled chicken fillet into small cubes. Boil the cabbage, putting salt and pepper to taste, add the fillet and beat with a blender until smooth. Pour in the cream and whisk again. Chop the garlic, lightly fry it in olive oil along with green peas. Divide the dish among plates, adding garlic peas as a garnish.

Potato soup

You will need:
- 5-6 potatoes;
- a pair of leek stalks;
- 150 g of sour cream;
- salt pepper.

For half an hour, boil pre-peeled and diced potatoes and leeks in a liter of water. Salt and pepper the broth to taste, then beat with a blender. Add sour cream to the mixture and heat over a fire for 3-5 minutes. Serve the dish, pre-garnishing it with herbs.

Mushroom cream soup

You will need:
- half a kilogram of champignons;
- 2-3 bulbs;
- 2-3 carrots;
- 2-3 cloves of garlic;
- a glass of white wine;
- a few sprigs of thyme;
- half a glass of cream;
- olive oil;
- pepper, salt.

From one or two carrots, pre-cook the broth. Cut the onion into rings and fry it in olive oil. Cut the remaining carrots, mushrooms and garlic alternately and simmer in a saucepan over low heat, stirring constantly. Then add wine along with thyme and bring to a boil. Next, pour in the prepared broth, add onion, salt and pepper to taste and cook until reduced. Grind the finished soup with a blender, add cream and reheat. Serve soup garnished with herbs, if desired.

Smoked fish pumpkin soup

You will need:
- half a kilogram of pumpkin;
- half a kilogram of hot smoked fish;
- 2-3 potatoes;
- 1-2 carrots;
- one bulb;
- 2 tomatoes;
- a glass of cream;
- pumpkin seed oil;
- salt pepper.

Cut the peeled pumpkin, potatoes, onions and carrots into cubes, cook for 5-10 minutes over low heat. Remove the peel from the tomatoes, after dousing them with boiling water, cut and peel the seeds. Next, divide the fish into two parts, remove the bones. Grind one part, cut the second into pieces. Add tomatoes and chopped fish to boiled vegetables, beat with a blender until smooth. Add cream, beat again and put on fire for another 3-5 minutes. Add salt and pepper to taste, a little pumpkin seed oil and let it brew for another 5-10 minutes. Mix the finished dish, pour into plates, garnish with pieces of fish and herbs.

Asparagus cream soup

You will need:
- half a kilogram of asparagus;
- 500 ml of water;
- 2 potatoes;
- a pair of leek stalks;
- a couple of strands of saffron;
- 100 g of butter;
- 2 cups of cream;
- salt pepper.

Cut the asparagus, potatoes and washed leeks into cubes. Simmer in a saucepan over low heat, after melting the butter, leeks, then add the saffron strands and potatoes. After 10-15 minutes, pour in water and add asparagus, cook for another 10 minutes after boiling. Beat the contents of the finished soup with a blender, then pour in the cream and beat again, adding salt and pepper to taste.

Fragrant and delicious cream soups can be prepared at home with chicken broth, vegetables or mushrooms, chicken and cream!

A very light and tasty version of cream soup, both adults and children will like it, this soup has a very delicate texture, a pleasant aroma of chicken broth and a charming aftertaste of cream cheese. A warm and warming dish that will enchant you with the aroma of home comfort.

• Chicken breast: 1pc.
• Bow: 1 pc.
• Carrot: 1pc.
• Zucchini: 200 gr.
• Potatoes: 2 pcs.
• Cream 10-20% fat: 300 ml.
• Cream cheese: 80 gr.
• Bay leaf: 2 pcs.
• Salt, ground black pepper: to taste.

First we need to cook the broth and chicken breast. Pour 1 liter of water into the pan, put a randomly chopped onion, carrots, diced chicken breast, salt and bay leaf. Bring to a boil and cook over medium heat for 10-15 minutes, depending on the number and size of the breast.

When the breast is cooked, take it out of the broth. Next we take out the bay leaf, be careful, if you puree the soup with bay leaf, then the soup can be poured out.

Add potatoes and zucchini cut into cubes of arbitrary size to the broth. Cook until vegetables are tender, about 15-20 minutes.

After the vegetables are cooked, it is necessary to drain the broth into a separate container and add the chicken to the vegetables.

Pour the cream into the soup and begin to puree the meat and vegetables, adding chicken broth, to the consistency of liquid puree you need.

When the soup is completely well pureed, add cream cheese to the soup, mix well, if the soup is still hot, the cheese will instantly dissolve in it, if the soup has already cooled down, then it should be heated over medium heat.

In the finished soup, add spices and salt to taste, cover with a lid and leave to rest for 5 minutes.

Serve the soup hot, optionally sprinkled with grated cheese or topped with croutons to taste.

Recipe 2: Chicken Cream Soup with Cream (with photo)

• Chicken legs - 500 gr.
• Cream - 250 ml.
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Bay leaf - 2 pcs.
• Salt - to taste
• Pepper - to taste

Remove the skin from the meat and cook after boiling for 30 minutes, add bay leaves for flavor and salt a little. Remove foam while cooking.

Peel the potatoes, cut into small cubes and send to the pan with the chicken. Peel the carrots and onions and add to the soup as well. Cook until vegetables are ready.

Then remove the pan from the heat, strain the broth into another container, separate the meat from the bones. Mix vegetables and meat with a blender in mashed potatoes with the addition of one glass of broth. After pour the puree into the rest of the broth and put back on the fire.

Simmer the soup for about 10 minutes, then add cream, season with salt and spices to taste and cook for another 5-10 minutes.

Serve sprinkled with grated cheese and croutons or crackers.

Recipe 3: Vegetable cream soup with chicken broth

• chicken - 700 gr
• carrots - 1 pc.
• onion - 1 pc.
• butter - 40 gr
• milk - 200 ml
• wheat croutons - 4 tbsp.
• salt - to taste

Wash the chicken. Dry with paper towel. Separate the breast from it and set aside.

Place the prepared carcass in a saucepan and the same peeled vegetables cut into large slices. Pour all 1.5 liters of water and boil the contents of the pan for 30-40 minutes. Then remove the carcass from the broth. And put the breast in the broth, boil, remove from the stove and cool the breast directly in the broth.

Remove the meat from the boiled chicken and cut into small pieces.

Shredded chicken meat and boiled vegetables, together with a small amount of broth, beat in a blender until puree.

In a saucepan with melted butter, fry the flour. Transfer the fried flour to a small saucepan and put on fire. Pour in the milk and, without ceasing to stir constantly, boil everything until it thickens. Rub the boiled white sauce through a fine sieve to remove lumps.

Put the pan with the chicken mass on the fire, add 1 liter of broth, and while stirring, add the sauce. Bring everything to a boil. Remove the chicken breast from the broth and divide into small fibers or cut into small strips. When serving cream chicken soup on the table, sprinkle it with chicken fibers and croutons, you can also sprinkle with cream chips.

Recipe 4, step by step: chicken cream soup with croutons

I advise you to prepare chicken broth for cream soup with croutons in advance, freeze and, if necessary, cook on it first or add to sauces. Low plastic containers with airtight lids are suitable for freezing the broth.

• 2 liters of chicken broth;
• 250 g potatoes;
• 150 g zucchini;
• 150 g carrots;
• 100 g of onion;
• 200 g white cabbage;
• 130 g of tomatoes;
• 200 g of white bread;
• 15 g butter;
• 15 ml of olive oil;
• 2-3 cloves of garlic;
• salt, granulated sugar, green onion, pepper.

Pour the refined olive oil into the soup pot, add the butter. Throw finely chopped onion and garlic into the melted butter. In early summer, arrows can be used instead of garlic cloves.

Sprinkle vegetables with a pinch of salt, sauté for a few minutes.

We rub the carrots on a coarse grater, add to the onion. Saute carrots until soft, about 5 minutes.

Cut potatoes and zucchini into cubes of the same size. We add young zucchini along with the peel, mature ones - clean, cut out the seed bag. The peel and seeds of mature zucchini are inedible.

Shred the white cabbage into thin strips, cut the tomatoes into pieces. Add the tomatoes to the pot along with the cabbage.

Next, pour strained chicken broth into the pan. To cook 2 liters of delicious chicken broth, you need to take 1 kg of chicken with bones (shins, wings, skeleton), add a bunch of fresh herbs, a few cloves of garlic, bay leaf, fragrant roots - celery, parsley. Cook everything together over moderate heat for 40-45 minutes, at the end - salt.

We put the pan on the stove, after boiling, cook over low heat for 30 minutes, salt to taste, add a teaspoon of granulated sugar.

Blend the soup in a blender until creamy. The mass should be smooth, without pieces.

Cut white bread into slices 1 centimeter thick, cut off the crust. We cut the bread into cubes. We heat a frying pan with a thick bottom, fry the croutons until golden brown in a dry frying pan. Croutons can also be cooked in the oven.

Pour the chicken cream soup into bowls, sprinkle with croutons and finely chopped green onions before serving. Bon appetit!

To give the dish a creamy taste, 2-3 minutes before cooking, add heavy cream to the pan and bring it to a boil. If you like soup with sourness, then instead of cream you need to add sour cream.

Recipe 5, simple: cream chicken soup with cheese

Creamy cheese soup with chicken is a worthy answer to bored borscht and classic soup with meat broth. This dish can surprise you in a good way. The silky consistency of creamy cheese soup with chicken, its incredible milky color, colorful spots of carrots and pieces of tender chicken meat simply cannot but attract attention. And if you complement the cheese cream soup with chicken with homemade crackers, then you can safely say that the dinner was a success. In general, soups with melted cheese or cream are very beautiful and tasty.

• 1.5 liters of water
• 3 chicken drumsticks (or any other part of the chicken)
• 1 large carrot
• 3 potatoes
• 150 g melted cheese
• 0.5 tablespoon salt
• 0.3 teaspoon pepper
• a pinch of paprika
• 2 tablespoons sunflower oil
• bay leaf, green onion, parsley

We fill the pan with 1.5 liters of drinking water, add bay leaf and 2-3 sprigs of parsley. You can also add a few green onions. Do not ignore this recommendation. Cook at least once any soup based on such a broth (meat, parsley, onion) and you will feel a big difference. Thoroughly wash the chicken parts and also lay them in the pan.

We put the pan with the ingredients on the fire and cook the broth for 45 minutes from the moment the water boils.

Without wasting time, let's prepare the rest of the ingredients. We clean the potatoes, wash them and cut them in any shape.

Peel and wash the carrots, then cut into 5 mm cubes or rub on a coarse grater.

Heat up a frying pan and add a little sunflower oil to its surface. Saute carrots until tender, about 3 minutes over medium heat. Do not forget to stir the carrots all the time, otherwise it may burn.

The broth is ready. Remove bay leaf and parsley from pot and discard. We also take out the chicken from the broth and leave it on a plate to cool. We put potatoes in the broth and cook cheese cream soup with chicken for another 15 minutes from the moment the broth boils again. During this time, the potatoes should be cooked.

Then add 150 g of processed cheese (any amber-type cheese or processed cheese grated).

Using an immersion blender, puree the chicken cream cheese soup until smooth. We return the pan to the stove and add carrots to the cheese cream soup with chicken. Let the soup simmer for another 5 minutes.

We separate the chicken meat from the skin and bones and return it to the cheese cream soup. Salt and pepper it, add a little paprika. We fill the soup with herbs. We let the finished soup brew a little under a tightly closed lid, then serve it to the table.

Cheese cream soup with chicken is ready. I topped it with breadcrumbs.

Enjoy your meal!

Recipe 6: homemade chicken soup

Chicken puree soup with potatoes is prepared quickly and does not involve large financial costs. The only condition is the presence of a blender.

• chicken breast in a standard package - 500 g;
• several branches of greenery;
• potatoes - 5 pcs.;
• black pepper with salt;
• bulb;
• oil - 40 ml;
• flour - 2 tbsp. l.

Remove the skin from the brisket, add liquid and boil. Remove the foam, salt and continue cooking for another quarter of an hour.

Lay out the chicken when ready. Remove the bones and cut the meat into pieces.

Potatoes can be chopped in two ways: cubes or cubes.

Throw in the broth and leave to cook.

Make a fragrant roast from flour and onions. Following the potatoes, send grated carrots to the broth. Add chicken meat. The last to send the broth to the broth. Cook until thickened about 15 minutes. In this case, you need to periodically stir the dish.

Pepper and add salt if necessary. Remove from heat and let soup cool slightly.

Before serving, be sure to decorate the finished dish with sprigs of greenery. A good addition to the soup will be fried garlic croutons or grated cheese. And for dressing it is better to use fat sour cream.

Recipe 7: Vegetable Puree Soup with Chicken Breast

The necessary variety in the menu can be made by cooking vegetable puree soup. I offer you an easy recipe for vegetable puree soup with oven-baked chicken breast.

• Cauliflower (small inflorescences about 5-6 cm in diameter) 6-7 pcs.
• Spicy dried herbs (dill, parsley, celery) 1 tsp
• Green beans (frozen) 2/3 tbsp.
• Granulated garlic 1 tsp
• Carrot 1 pc.
• Salt 1 tsp
• Onion 1 pc.
• Chicken fillet 1 pc.

Pour vegetables with cold water. Cook on low heat. A few minutes before readiness, add spicy dried herbs.

Grate the chicken fillet with a mixture of granulated garlic and salt.

Lay the fillet on a sheet of baking paper.

Fillet is ready.

Vegetables are ready.

Puree vegetables in a blender.

Pour the puree soup into bowls, add a piece of butter, fresh herbs and chicken fillet slices.

Bon appetit! Such a recipe for vegetable soup-puree with chicken will come in handy on weekdays!

Recipe 8: cream cheese chicken soup (step by step)

For those who love puree soups, cream soups, I suggest trying cheese cream soup with chicken. This dish is incredibly tasty, fragrant, tender and velvety. You can serve this soup, if desired, with crackers. You only need to cook soup puree at one time.

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• chicken fillet - 150 g;
• onion - 1 pc.;
• processed cheese - 100 g;
• spices for soup, salt - to taste;
• butter - 10 g;
• water - 1 liter;
• freshly ground black pepper for serving.