Soup of cream marrows with cream

Soup of cream marrows with cream

Zucchini is loved by many, and they are among the most affordable vegetables. Due to the low caloric content and a significant content of dietary fiber, they are in demand among those who adhere to the principles of healthy eating and are trying to lose weight. Cooks appreciate the delicate texture of zucchini and their ability to change their taste depending on what products and seasonings are included in the composition of the dish besides them. Cream squash soup with cream is always subtle and soft, with the same pleasure children and adults eat. The composition of the dish is simple, the cooking process is not long-lasting, so you can do this dish as often as you like.

Cooking Features

Even an inexperienced hostess can easily cope with the preparation of cream soup of courgettes with cream. Having spent a minimum of time and effort, you can get a gourmet dish, worthy of a place in the restaurant menu. To obtain the expected result, it is enough to know a few subtleties.

  • Soup from young zucchini will have a smoother consistency. They can not clean - just wash thoroughly. Ripe zucchini must be peeled and seeds removed.
  • A dietary cream soup made from zucchini with cream will work out if you cook it without potatoes, refuse to roast vegetables, use cream that is not too fatty and in moderate quantities, only to give the dish a creamy note. However, the potato allows you to make the consistency of the soup more thick, increases the satiety of the dish. From roasted vegetables, you get a dish with a richer flavor, rich cream can make it even more expressive. These points should be considered when choosing a recipe or making its own corrections in it.
  • You can get cream soup without using kitchen appliances. To do this, the vegetables are boiled until soft and fray through a sieve. However, the use of a blender greatly facilitates the task.
  • When working with an immersion blender, it must be remembered that at the time of immersion in the soup and extracting it from the knives should not rotate, otherwise the hot spray will begin to scatter in all directions.

Cream soup made from zucchini with cream is usually supplemented with wheat croutons, serving them separately. If you decide to abandon this ingredient, do not interfere with sprinkle soup with fresh herbs or grated cheese. These products will not make the dish less useful, but will give it a more appetizing look.

A simple recipe for cream courgette soup


  • young zucchini - 0.5 kg;
  • cream - 100 ml;
  • onions - 100 g;
  • garlic - 2-3 cloves;
  • butter - 30 g;
  • water or broth - 0, 2-0, 3 l;
  • salt, spices - to taste.

Method of preparation:

  • Wash vegetables thoroughly. Pat dry with a napkin. Cut the zucchini into cubes of about 1 cm in size, after removing the tips.
  • Remove the husks from the bulb. Cut the vegetable into small pieces.
  • Cut the garlic cloves into thin slices.
  • In a deep frying pan, melt butter, put onion and garlic in it. Cook them for 5 minutes on low heat.
  • Add zucchini, fry them for 5 minutes.
  • Add 100 ml of broth and simmer until soft.
  • With a blender, turn vegetables into mashed potatoes.
  • Add cream, whisk.
  • Using boiled water or broth, bring the soup to an optimum consistency from your point of view. Add some salt and spices.
  • Place the soup in a saucepan and bring to a boil over low heat. Soup at this time you need to stir, so that it does not burn.

Spill the soup in plates, sprinkle it with finely chopped greens. If you like a savory taste, you can add a little garlic passed through a press. Separately, serve the wheat crackers.

Cream of zucchini puree with cream and baked garlic


  • garlic - 1 head;
  • zucchini - 0, 6 kg;
  • potatoes - 0.5 kg;
  • cream - 0, 2 l;
  • onions - 100 g;
  • butter - 20 g;
  • olive oil - 20 g;
  • water or broth - as required;
  • salt, seasonings - to taste.

Method of preparation:

  • Divide the garlic into slices, but do not peel them. Fold into a refractory form and send for half an hour in a heated to 180 degrees oven.
  • Remove baked garlic, cool. Cut off the tips of the cloves, squeeze the baked garlic on a plate.
  • Wash zucchini. Cut into thin circles. If the zucchini are large, they can be cut into quarters of rings, having previously cleared the peel and seeds.
  • Free the onion from the peel, cut into thin halves of the rings.
  • Peel potatoes, cut into small pieces of arbitrary shape.
  • At the bottom of the pan, melt the butter, mix it with vegetable. Put onions in it, lightly browned.
  • Add the zucchini and fry them for 5 minutes.
  • Put potatoes over zucchini, cover with water or broth so that the vegetables are completely covered with liquid.
  • Cook over low heat until the vegetables are soft.
  • Grind the contents of the saucepan using an immersion blender.
  • Add baked garlic, cream, seasonings. Pickle. Beat again with a blender. Return the pot to the stove.
  • Heat the soup over low heat, stirring until it starts to boil. Turn off the burner.

Baked garlic gives this creamy zucchini soup a unique flavor.

Cream of vegetable marrow squash with cream and carrots


  • zucchini - 0, 4 kg;
  • potatoes - 0, 4 kg;
  • carrots - 0, 2 kg;
  • onions - 100 g;
  • turmeric - a pinch;
  • garlic - 2 cloves;
  • salt, black pepper, greens - to taste;
  • water or broth - 1, 2 l;
  • cream - 0, 2 l;
  • vegetable oil - as needed.

Method of preparation:

  • Peel the carrots, coarsely rub.
  • Cut free from the husks and cut the onion into small pieces.
  • Save onions and carrots until soft in vegetable oil.
  • Peel the potatoes, cut into small cubes.
  • From the zucchini, remove the peel, cut it lengthwise, remove the pulp with the seeds. Slice the vegetable in the same pieces as the potatoes.
  • Pour zucchini and potatoes with water or broth, boil until soft.
  • Add the browned vegetables and chop the blender to a puree state.
  • Add salt, turmeric, black pepper and cream, whisk and bring to a boil.
  • Mix the garlic passed through the press with greens, finely chopped with a knife, sprinkle the soup before serving to the table.

Thanks to the addition of turmeric and carrot, zucchini puree soup prepared according to this recipe has an appetizing yellow-orange color. Garlic gives the dish a savory flavor.

Soup of cream marrows with cream can be very different, much depends on what ingredients, besides the main ones, are included in its composition. The dish looks appetizing, has a pleasant taste, is easy to prepare and of the available ingredients. His recipes do not interfere with having any hostess in his cookbook.

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