Soup-puree recipes are quick and tasty - tender and nutritious. How to cook cream soup: recipes for quick and tasty first courses

Soup-puree recipes are quick and tasty - tender and nutritious. How to cook cream soup: recipes for quick and tasty first courses

Thanks to its delicate texture and variety, mashed soups have become increasingly popular lately. Kids especially love them.

Soup-puree recipes quickly and tasty - the basic principles of cooking

Soups, soup and borsch are traditionally present in our diet. But not all housewives know. What to cook soup is much easier than regular. No need to chop all the vegetables. It is enough to grind them with arbitrary pieces, boil and smash everything to a uniform consistency.

For children, as well as people who are forced to stick to a diet, you can cook vegetable soup-puree. Basically, they use potatoes, cabbage, zucchini, pumpkin, carrots, onions, broccoli and cauliflower. Vegetables are cleaned, washed, cut into arbitrary pieces. Boil until cooked, and then interrupted by a submersible blender to a puree state. This soup is boiled in water or meat broth.

Mushroom soup puree boiled from curative mushrooms or fresh champignons.

Especially popular are soups from legumes. Peas or beans are soaked for several hours. Then they are boiled with vegetables until fully cooked. Ingredients with vegetable or meat broth are interrupted to a state of mashed potatoes. Soup is served with rye or white crackers, garlic and sour cream.

The taste of the soup will be much more tender and interesting if you add grated hard cheese or soft cream to it.

Pieces of meat are disassembled into fibers or cut into small pieces and laid out in a bowl of soup before serving.

If your children do not like certain vegetables, cream soup is a great opportunity to prepare a healthy meal for your child.

Recipe 1. Cream soup fast and tasty of champignons in bread

Ingredients small round rye bread - four pcs .;

vegetable oil;

400 g fresh mushrooms;


two bulbs;

several champignons;

five tubers of potatoes;


400 ml of cream;

freshly ground pepper;

three cloves of garlic;

100 g of durum cheese.

Method of preparation

1. Cut off the top of the bread, it will later act as a lid. Carefully remove the crumb, leaving a little on the sides. Put the loaves on a baking sheet and lightly dry in the oven.

2. Clean the garlic and crush through the press. Combine it with vegetable oil, mix and rub the resulting mixture of bread and lids from the inside.

3. Peeled and washed onion finely crumbled and fried in warmed butter to a transparent state.

4. Wash mushrooms, peel, cut into thin slices and spread to the bow. We fry all together until the liquid is evaporated.

5. Peel potatoes, wash and cut into large pieces. Putting vegetable in a pot of boiling water. Orchard we send onion-mushroom fried and cook soup until potatoes are ready. Add nutmeg and peppercorns.

6. Interrupt everything with an immersion blender or mixer until smooth. Pour in the cream and put it on the stove again. Warm up, not bringing to boiling.

7. Spill hot soup into bread. On a dry, hot frying pan, fry the mushroom slices on both sides. Put them in the soup, sprinkle with herbs and cover with a lid.

Recipe 2. Creamy garlic cream soup recipe quickly and tasty from peas


2/3 stack. split peas;

four slices of bacon;

100 grams of frozen green peas;


liter of drinking water;

pinch of granulated sugar;

150 ml of cream;

four cloves of garlic;

80 g butter;

parsley root;

30 grams of flour;

salt kitchen

Method of preparation

1. We wash the split peas. Put it in a saucepan and fill it with water. Add the peeled and sliced ​​parsley root. Put half of the butter and set on fire. As soon as the contents begin to boil, turn down the heat and cook, stirring occasionally. 2. Clean the chives. When the peas are boiled, add the garlic cloves whole and boil for another 10 minutes. Now put the frozen peas and cook for the same amount of time.

3. Melt the remaining butter and fry the flour in it. Pour in, constantly stirring, cream. Cooking just a minute and remove from heat.

4. Grind the soup with an immersion blender until smooth. Add Bechamel to the soup, add salt and bring it to boil again. At the end add a pinch of sugar.

5. Fry the bacon in a dry frying pan. Spread the soup in plates, put a slice of bacon and crackers in each.

Recipe 3. Cream soup fast and tasty broccoli


kg of broccoli;

50 g of ghee;

two potato tubers;

freshly ground pepper;

two liters of broth;


two bulbs;

200 ml cream cheese.

Method of preparation

1. Peel and coarse bulbs. Fry it in melted butter until lightly ruddy.

2. Peel the potatoes, wash them and cut them into random pieces. Put it in a skillet with onions and simmer it all over low heat.

3. Broccoli disassemble into inflorescences and add to the pan. Pour in some broth and continue cooking for another ten minutes until the broccoli is soft.

4. Put everything in the pan. Pour boiling broth and continue cooking for another ten minutes.

5. Kill the vegetables with a dipping blender to a puree state. Salt and add soft cream cheese. Stir until it dissolves completely, without removing from the stove. As soon as the soup boils, pour it into plates.

Recipe 4. Cream soup fast and tasty “Idaho”


stack white dry beans;

Bay leaf;

five cloves of garlic;


2.5 stacks broth or water;

ground white pepper;

kitchen salt;

sprig of rosemary.

Method of preparation

1. Soak the beans in plenty of water overnight. The next day, drain the water, and put the swollen beans in a saucepan. Pour broth, put a sprig of rosemary and bay leaf. Put the pot on the fire and cook for forty minutes, until the beans are soft 2. Peel the bulbs and garlic. Wash. Onion chop thin half-rings. Crush the chives with the flat side of the knife blade. Fry onion and garlic in olive oil until transparent.

3. Fry put in a pan with beans. Cook for another five minutes. Transfer the contents of the pan to the container of the blender, removing the bay leaf and the rosemary sprig. Pepper soup, salt. Grind everything until smooth.

4. Dilute the soup with hot broth to the desired consistency. Serve with croutons, greens and toasted bacon.

Recipe 5. Cream soup fast and tasty carrot


six carrots;

30 ml of vegetable oil;

500 ml of broth or water;


two red onions;

100 ml of coconut milk;

30 g brown sugar;

two cloves of garlic;

30 ml of balsamic vinegar;

5 cm ginger root.

Method of preparation

1. Peel the heads of red onions from the husk and cut into thin rings.

2. In a pan with a thick bottom pour vegetable oil and balsamic vinegar, add brown sugar. We put on fire.

3. Put the red onion in the pan, fry slightly. Then we twist the fire, cover with the lid and cook for another 15 minutes. Salt. Chives garlic peeled and cut into small pieces. Sent to the pan.

4. We clean the carrots from the skin, wash them and cut them into four parts. Pour carrots with vegetable oil and spread on a baking sheet, making it parchment. We bake half an hour pi 200 degrees

5. Ginger root peel clean. Pour broth into the pot and put ginger whole. Cover with a lid and cook over a minimum of two hours.

6. Put baked carrots in the soup and cook for another half an hour. We take out the ginger, and the contents are interrupted by a blender. Pour coconut milk, mix and pour into plates.

Recipe 6. Cream soup fast and tasty cauliflower with cheese


kg of cauliflower;

fresh greens;

two potato tubers;

100 grams of cheese;


100 ml low-fat cream;


50 g butter;

one and a half liters of drinking water;


freshly ground pepper.

Method of preparation

1. Clean onions, finely chop and lightly passe in butter. Peel potatoes and carrots and cut into small pieces. Add vegetables to the pan with onions.

2. Boil water in a kettle and pour vegetables into the pan with it. We salt and we continue to extinguish. We sort the cauliflower into inflorescences and add to the rest of the vegetables. Cooking until soft vegetables.

3. With a blender we pure everything. Pour in the cream and warm up, but do not bring to boil. Add cheese chips. Stir until it disperses completely. Serve with garlic croutons.

Cream soup is quick and tasty - tips and tricks

  • In order for the soup to turn out to have the right consistency, the liquid must only lightly cover the ingredients.
  • Soups can be cooked in vegetable, meat or fish broth.
  • The dish will be tastier if at the end it is filled with cream or melted butter.
  • If the soup is thin, you can add cheese chips to it.
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