Recipes vegetable soup puree

Cream of zucchini

Summer soup garnished with tiger prawns, fried with sweet spicy sauce "Chili".

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Cream of pumpkin

In the autumn necessarily prepare this appetizing bright yellow soup. Additional taste nuances add a sour-sweet apples, orange peel and cinnamon.


500 g of pumpkin

2 green apple

2 stalks leeks

2 tbsp. tablespoons butter

chopped zest of half an orange

0, 25 h. Spoon ground cinnamon

500 ml of vegetable broth

1 tbsp. spoon heavy cream in the finished portion

How to cook soup with pumpkin

  1. Pumpkin cut into cubes. a medium-sized apple, clean, remove the seeds. Chop the fruit and mix with chopped pumpkin. Half of the mixture in a foil wrap, place in a preheated oven and bake until soft.
  2. This will take about 20 minutes. The remaining apples and pumpkin Put into a saucepan, add the chopped white of the stems of leeks, butter, orange zest and ground cinnamon.
  3. Pour into pan vegetable broth and bring the mixture to reflux. Reduce heat and simmer the soup for 30 minutes. Pour into the pan roasted vegetables and whisk the contents blenders.
  4. salt and pepper soup. Pour it on the plates, each add the cream and the stick or toothpick to draw a beautiful curl.
  5. Garnish soup with thin feathers chives and serve.

Cream of tomato

This soup is different Saturation sour-sweet taste. To cook it you need fleshy ripe tomatoes. Ingredients:

700 g of tomato

1 tbsp. spoon of butter and vegetable oils

540 mL chicken broth

450ml milk

2 tbsp. tablespoons finely chopped basil

2 h. Spoons of sugar

salt and freshly ground black pepper to taste

How to cook soup of tomatoes:

  1. Tomatoes finely chop. In a deep frying pan, heat the butter and vegetable oil. Pour into pan tomatoes, chopped onion and potato small, pre-cleaned and cut into cubes.
  2. vegetables Simmer on low heat for 5-6 minutes. Pour into the pan the broth and milk. Add the basil, sugar, salt and pepper. Simmer mixture without cover until cooked potatoes.
  3. Cool the soup and pass it through a food processor, then pour into a saucepan. Warm the soup few minutes without boiling.
  4. Serve in warm plates, in each serving, add a spoonful of sour cream or cream.

Spicy soup with spices

It is possible to prepare for a festive dinner


800 g of celery


freshly ground black pepper

pinch of saffron

1 h. Spoon sesame oil

How to cook the soup with spices:

  1. Boil the chicken broth, strain it. In a liter of broth Put the celery, diced. Boil all 20 minutes. Pour mass in the food processor bowl and whisk in puree.
  2. Return the soup to the saucepan, add salt, pepper, saffron and sesame oil. Preheat soup without bringing it to the boil. Pour the dish on plates, each add peeled pine nuts and a few leaves of fresh mint.

The soup of fresh green peas

Delicious and light summer dish.


450 g of dehulled peas

175 ml water

chopped garlic clove

1, 4 liters of chicken stock

150 ml of heavy cream

salt and freshly ground pepper

How to cook soup with green peas:

  1. Peas fill with water, bring to the boil and cook for 5 minutes. Broth drain into a separate bowl, peas lay in a deep frying pan with hot butter.
  2. Add the garlic and cook the mixture for 5 minutes. Pour pea broth and chicken broth. Boil soup 10 minutes and then cool. Pass the soup through a food processor or rub through a sieve.
  3. Pour it into a saucepan, add the cream, salt and pepper. Warm the few minutes, making sure that the soup does not boil. Pour it into bowls and serve with croutons of white bread.

Another wonderful autumn recipe! instant bean soup by Alexander Seleznev. Watch the video!