Vegetable cream soup

Home Vegetable soups

Vegetable cream soup is a great dish for any time of day or night. Since the benefits of vegetables are invaluable to the body, you can experiment with any product. You are not limited in your choice.

Vegetables are best combined with sour cream dressing.

Most often, creamy vegetable soups are decorated with croutons, croutons, as well as slices of vegetables that were used directly to prepare the soup. They are cut into thin slices and laid out in portions. Sometimes greens are used, but in this case you need to either finely chop them or separate whole leaves so that this type of decoration has a beautiful aesthetic appearance.

The benefits of vegetables lie in their fiber and microelements. They are simply necessary for the human body in order to replenish the energy balance. It is also necessary to take into account the fact that fresh vegetables can only be consumed by those who do not have diseases of the gastrointestinal tract. For those who have similar diseases, it is better to process vegetables in the oven or boil them.

Then there is less acid in them, which means that the effect on the body is milder. All vegetables, without exception, contain vitamins, fiber, minerals, pectin, and organic acids.

How to make vegetable cream soup - 15 varieties

Vegetable cream soup
Vegetable cream soup
Vegetable cream soup with cheese
Vegetable cream soup with olives
Vegetable cream soup
Vegetable cream soup with chicken
Vegetable cream soup with green peas
Vegetable cream soup - pumpkin
Vegetable cream soup – assorted vegetables
Vegetable cream soup
Vegetable cream soup with sausage
Vegetable cream soup with tomatoes
Vegetable cream soup
Vegetable cream soup with shrimp
Vegetable cream soup with croutons

A nutritious start to the day.

Ingredients:

Potatoes – 4 pcs.
Tomatoes – 4 pcs.
Carrots – 2 pcs.
Champignons – 400 gr.
Cream
Toast
Greenery
Onion – 1 pc.
Salt
Pepper
Spices

Preparation:

Peel the potatoes, onions, carrots, and cook until the vegetables are completely cooked.

Chop the mushrooms.

Scald the tomatoes and remove the peel. Remove the seeds. Crumble it.

Chop green onions with lettuce leaves.

Fry the mushrooms in vegetable oil.

After cooking the vegetables, beat them with a blender and add cream.

Combine all ingredients.

You can serve it to the table.

Soup with cream and beets

Another representative of creamy soup, but with an interesting combination of beets and cream.

Ingredients:

Beetroot – 400 g
Carrots – 100 g
Onion - 1 pc.
Tomato puree – 50 g
Garlic - 2 cloves
Cream 40% - 200 ml
Chicken broth - 1 liter
Sunflower oil – 50 ml

Preparation:

Cut beets, carrots and onions into cubes and fry. When they become soft, add tomato puree.

Place the broth on the stove, heat it up, pour in the tomato mixture. Beat the resulting mass with a blender, add cream, beat again.

Add garlic and bring to a boil.

Vegetable cream soup

Gentle pleasure.

Ingredients:

Corn – 1 can
Beans – 1 can
Carrots – 2 pcs.
Onion – 2 pcs.
Garlic – 1 pc.
Salt
Pepper
Greenery

Preparation:

Drain the juice from the corn and beans, place in a saucepan, and simmer over low heat.

Peel the carrots and chop the onion finely. Grate the carrots on a fine grater.

Fry in vegetable oil until golden brown. Pass the garlic through a press and sauté.

Add to corn and beans, add salt.

Chop the greens finely and add them at the end of cooking.

Then beat with a blender.

The soup is ready. Serve, garnished with croutons.

Vegetable cream soup with cheese

You can decorate with greeks or croutons.

Ingredients:

Broccoli - 400g;
Potatoes - 1 piece;
Onion - 1 small head;
Cream or milk - 150ml;
Cheese - 150-200g;
Vegetable broth - 0.5 cups;
Salt/pepper - to taste.

Preparation:

Peel the potatoes and chop them.

Finely chop the onion.

Add onions, potatoes and broccoli to the pan and cook for fifteen minutes.

Grind with a blender, add cream, bring to the desired consistency, adjusting with the broth.

Sprinkle with finely grated cheese.

Add spices.

The soup is ready.

Ingredients:

Potatoes – 4 pieces
Head of cauliflower - 2-3 pieces
Water – 4 glasses
Onions – 1 piece
Garlic – 3 cloves
Carrots - 3-4 pieces
Chili pepper – 2 pieces
Tomatoes - 3-4 pieces (Or canned.)
Tomato paste - 50 Milliliters
Turmeric – 2-3 teaspoons
Low-fat cream - 1 Cup
Salt - To taste
Ground black pepper - To taste
Flour - 2 tbsp. spoons

Number of servings: 3-4

Vegetable cream soup with olives

Nourishing soup for the whole family.

Ingredients:

Olives – 400 gr.
Potatoes – 300 gr.
Carrots – 1 pc.
Onion - 1 pc.
Chicken bouillon
Processed cheese – 1 pc.
Salt
Pepper

Preparation:

Chop the potatoes and cook until tender.

Chop the onion into cubes.

Peel the carrots and grate them.

Fry carrots and onions in vegetable oil until golden brown.

Chop the processed cheese into cubes.

When the potatoes are cooked, drain the water, add chicken broth to the pan, bring to a boil, add the fried vegetables.

Finely chop the olives and add to the pan along with the cheese.

Beat the contents with a blender.

Season with salt and pepper.

Serve with croutons.

Diet recipe for vegetable puree soup with broccoli

The recipe for dietary vegetable broccoli puree soup will appeal to vegans and those who want to lose weight. The calorie content of this lean dish is only 100 kC per serving. I often use frozen cabbage, because I want to cook healthy food all year round, and not just at the time of harvest.

Ingredients:

1 large carrot.
1 onion.
1 stalk of celery.
2 cloves of garlic.
400 grams of broccoli.
A few peas (optional, but I add them to enrich the taste and composition of the dish).

Method for preparing dietary puree soup:

Pour water into a saucepan and place it on the stove.
Peel, chop carrots, celery, onions and place in boiling water. Cook until the vegetables become soft.
Add broccoli, garlic, green peas (fresh or pickled), cover with a lid and wait another 5 minutes. There is no need for longer, otherwise during prolonged heat treatment most of the vitamins will evaporate. Turn it off and let it cool.
Drain off excess water and grind until creamy. If necessary, you can dilute the dish with the same broth.

That's all, a healthy dietary puree soup made from vegetables with broccoli. All that remains is to decorate with herbs and enjoy a light and very tasty meal.

Vegetable cream soup

After a working day, treat your body.

It is best to prepare vegetable soups immediately before consumption so that they retain maximum nutrients.

Ingredients:

1-1.5 kg. - zucchini
1 PC. - medium onion
Bunch of dill
2 tbsp. l. vegetable oil
50 g butter
200 ml. cream (fat content 10%)
Salt, pepper to taste
To serve: white bread croutons

Preparation:

Peel the zucchini.

Chop into small cubes.

Peel the onion and chop into cubes.

Finely chop the greens.

Onions in butter.

Place the zucchini in a frying pan, add herbs, a little water and simmer.

Then pour in the cream. Season with salt and pepper.

Place all ingredients in a blender and blend until smooth.

You can serve it to the table, garnished with croutons.

Creamy oyster mushroom soup

Oyster mushroom by its nature is a very satisfying mushroom, so you can get enough of it with soup.

Ingredients:

0.5 kg oyster mushrooms.
400 g cream.
115 g onions.
Salt, herbs, oil for frying.

Preparation:

Boil the oyster mushroom, cool it, cut it coarsely and send it to fry. After 10 minutes, add chopped onions to the mushrooms. Sauté until the onion is fully cooked. Grind the roast with a blender.
Heat low-fat cream in a saucepan, add oyster mushroom and onion puree. Add salt to the soup and bring to a boil.

Vegetable cream soup with chicken

Doesn't take much time to prepare.

Ingredients:

Smoked chicken – 200 gr.
Chicken bouillon
Carrots – 2 pcs.
Onion – 1 pc.
Beans - 1 can.
Salt
Greenery
Spices

Preparation:

Drain the juice from the beans, add to the chicken broth, and simmer over low heat.

Peel the carrots and chop finely. Peel the onion and chop finely. Fry in vegetable oil until golden brown. Add soup.

Chop the chicken into cubes or strips.

At the end of cooking, beat the vegetables with a blender.

Season with salt and pepper.

Serve topped with chicken cubes.

Vegetable cream soup with green peas

This soup will fill your body with missing energy.

Ingredients:

Green peas – 1 can
Potatoes – 2 pcs.
Carrots – 2 pcs.
Onion – 1 pc.
Garlic – 1 clove.
Salt
Pepper
Greenery

Preparation:

Drain the green peas.

Peel the potatoes, finely chop them, cook in salted water until tender.

Add peas and continue cooking over low heat.

Peel the carrots and onions and fry in vegetable oil until tender, add finely chopped garlic.

Add vegetables to the soup and boil.

At the end of cooking, beat with a blender.

Serve with greens and croutons.

Soup with cream and potatoes

This option can be classified as puree soups. It has a thicker consistency thanks to the mashed potatoes.

Ingredients:

Chicken broth - 500 ml
Potatoes - 5 pcs.
Onion - 1 pc.
Cream - 100 ml
Cheese - 50 g
Salt and pepper

Preparation:

Potatoes and onions must be peeled and placed whole in the pan. Pour in hot chicken broth. After this, the pan is placed on the fire and the vegetables are boiled.

Then the products need to be crushed to a puree.

The resulting mass is poured into the broth and brought to a boil.

Remove the pan from the heat and pour in a small stream of cream. Shredded cheese is sprinkled on top. The soup is put back on the fire so that the cheese melts.

It is important to pour in the cream without boiling the soup at this point, otherwise it may curdle.

Vegetable cream soup - pumpkin

Spicy soup with great taste.

Ingredients:

Pumpkin - 500 g.
Hard cheese - 100 g.
Onion - 1 pc.
Orange - ½ pc.
Lemons - ½ pcs.
Butter - 50 g.
Fresh cilantro - 1 bunch
Black peppercorns - 6 pcs.
Cream 33-35% - 200 ml.
Olive oil - 2 tbsp. l.
Bay leaf - 2 pcs.
Ground white pepper - 1 pinch
Sea salt - 1 pinch
Vegetable broth

Preparation:

Chop the pumpkin into cubes. Remove the peel.

Heat the butter and olive oil in a saucepan, fry the onion until transparent.

Add the pumpkin to the onion and simmer for about a minute.

Pour hot vegetable broth over the pumpkin, add pepper, salt and spices. Cook for about 30 minutes.

Grate the orange zest and lemon and squeeze the juice out of half the lemon.

Grate the cheese.

Finely chop the cilantro.

Beat the finished soup in a blender, adding broth. Heat the soup, add cream and cheese.

You can serve it with croutons.

Soup with cream, lentils and mint

This is a traditional Turkish dish that combines very nourishing and aromatic ingredients.

Ingredients:

Lentils – 150 g
Onion - 1 pc.
Carrots - 1 pc.
Sunflower oil – 30 ml
Butter - 15 g
Flour - 30 g
Cream 33% – 50 ml
Lemon - 1/2 pcs
Mint to taste

Preparation:

Boil lentils in one liter of water.

Grate the carrots, chop the onion.

Fry onions and carrots in butter and sunflower oil. Flour is poured into the mixture and the frying process continues.

Place the ingredients in a saucepan, remove it from the heat and pour in the cream. Then put it back on the stove and let the soup boil.

The top of the dish is sprinkled with herbs and mint.

Vegetable cream soup

This soup is full of elements that are wonderful for the human body.

Always remove the skins from vegetables to prevent lumps from forming while blending.

Ingredients:

Broccoli - 200g.
Cauliflower - 200g.
Potatoes - 160g.
Carrots - 60g.
Water - 1.5 l.
Salt.
Spices

Preparation:

Peel the potatoes and cook until tender.

Peel and chop the carrots. Fry in vegetable oil.

Add cabbage and broccoli to potatoes. Add carrots. Season with salt and pepper.

At the end of cooking, beat with a blender.

Serve with croutons.

Description of preparation:

Vegetable puree soup with cream is full of vitamins, thanks to juicy tasty vegetables.
Be sure to prepare it during the cold season. It will strengthen your immunity and help resist colds. Make toast or crackers for it. You can grind the chili peppers into a puree soup or simply cook them in the broth and then remove them so that they do not become bitter. I will write about this in the recipe. I wish you bon appetit! Purpose: For lunch Main ingredient: Vegetables / Cabbage / Potatoes / Tomatoes / Cauliflower Dish: Soups / Cream soups

Vegetable cream soup with sausage

Easy fun for the whole day.

Ingredients:

Sausage – 200 gr.
Carrots - 3 pcs.
Potatoes – 3 pcs.
Tomatoes – 2 pcs.
Cream – 20 ml.
Salt
Pepper
Greenery

Preparation:

Peel the onion and carrots, chop finely, and place in a saucepan.

Add vegetable oil, fry until golden brown.

Peel and chop the potatoes into cubes, add to the carrots and onions.

Fill with water and cook until done.

Season with salt and pepper.

Scald the tomatoes, peel, chop, and add to the soup.

Pour in the cream, beat with a blender.

Finely chop the sausage

Serve, garnished with sausage slices.

Finely chop the greens and add to the soup.

Creamy mushroom soup with milk and cream

The creamy part of this recipe is milk and light cream. This composition provides the dish with a beautiful shade, soft taste and delicate structure.

Ingredients:

0.5 liters of milk.
0.5 liters of cream.
Two onions.
500 champignons.
20 g flour or starch.
Salt pepper.

Preparation:

Mix milk and cream in a saucepan. Place on the stove and heat slowly, without bringing to a boil.
Chop the mushrooms into slices and chop the onion. Simmer both components in a frying pan until golden brown and the moisture from the mushrooms has completely evaporated.
Dissolve flour in 1/3 cup of water and add into milk in a thin stream. After flour, transfer the mushroom fry into the pan. Cook the soup for one or two minutes and set aside. Grind the entire contents of the pan with a hand blender, add salt and pepper. The soup can be served.