Vegetable cream soup: recipe, cooking features and reviews

Tasteful, light and refined vegetable cream soup with a delicate texture is considered a diet dish, for which it is often included in various diets. Due to the special consistency, such a soup is completely absorbed by the body, saturating it with vitamins and not leaving a feeling of heaviness in the stomach. Especially popular among people who monitor their weight, is cream soup with cream. The best recipes for cream soups are presented in our article. Let's try to reveal all the secrets of their preparation.

The secrets of making delicious cream soup

It would seem that there is nothing easier than making such a soup. A regular soup is boiled and whipped with a blender until a creamy consistency is obtained. In fact, there are secrets to how to cook a really delicious vegetable cream soup.

A cream soup recipe may include several ingredients, but only one of them is the main one, and it is important not to interrupt its taste in the cooking process.

The liquid when whipping the ingredients of the dish should be introduced gradually so that the cream soup does not turn out to be too watery.

If it does turn out liquid, a white sauce based on butter, flour and milk will help to fix the consistency.

Vegetable Cream Soup with Rice

A tender and nutritious soup can be a great option for a hearty lunch for children. In composition, it is no different from ordinary vegetable soup, but the first course cooked according to this recipe has a pleasant cream texture.

Vegetable cream soup, the recipe of which is presented below, is used only fresh, so it is cooked in a small volume only once.

Step by step cooking:

1. In salted water, a tablespoon of round-grain rice is boiled.
2. Young zucchini (100 g) is peeled, diced and boiled until soft. Vegetable broth after cooking should be stored in a volume of 300 ml.
3. Zucchini and rice are whipped with a blender until smooth.
4. Butter (10 g) is melted in a pan, after which the same amount of flour is fried in it. Next, 50 ml of milk is added, and the sauce is boiled to a thick consistency.
5. Rice and vegetable puree is transferred to the pan, the stored vegetable broth, salt and pepper to taste are added.
6. Ready soup is diluted with cream to the desired consistency (40-50 ml).
7. Served with aromatic croutons.

Vegetable cream soup with cream: a recipe for cooking

Any vegetable soup enriched with cream becomes much tastier than when diluted with ordinary broth. We offer to cook one of the most popular cream soups with a rich mushroom flavor.

Vegetable soup with cream and champignons is prepared in the following order:

1. First, peeled potatoes (4 tubers) are boiled until tender. After cooking, part of the broth needs to be saved.
2. Champignons (300 g) and onions are fried in vegetable oil until tender.
3. Using a blender, potatoes and mushrooms with onions are crushed to a puree state. In the process of whipping, cream with a fat content of 20% (500 ml) is poured into the vegetables. Salt, pepper to taste and broth are added if the consistency of the soup is too thick.

Cream soup with cream and champignons is served to the table with toasted toasts.

Creamy Pumpkin Soup

A bright, healthy and very tasty pumpkin soup according to this recipe is prepared on the basis of chicken broth. But if you wish, you can replace it with low-fat cream, you get a very tender vegetable cream soup.

The recipe is as follows:

1. A small piece of pumpkin (200 g) and carrots are peeled, cut into small cubes, filled with chicken broth and boiled for 15 minutes.
2. At this time, in a tablespoon of olive oil, the onions are fried until golden.
3. Then onions are transferred to the pumpkin and carrot saucepan, salt and red pepper are added to taste.
4. All ingredients are mashed using a blender. If necessary, cream is added to achieve the desired consistency.

Vegetable cream soup: diet recipe

This low-calorie diet soup is a real storehouse of vitamins. Nutrition experts recommend including it in various diets, and doctors recommend eating it for gastritis and stomach ulcers. The main ingredient of vegetable cream soup is fennel root with a unique chemical composition.

Step by step preparation of soup is as follows:

1. Fennel root is cut into small cubes and laid out in a saucepan with melted butter (20 g). A little water is added next, thanks to which solid fennel will become soft and tender in 15 minutes. Before cooking, vegetables should be salted and pepper.
2. The white part of the leek is cut into half rings, added to fennel and stewed for 5 minutes along with the root.
3. Next, diced potatoes are added to the vegetables, poured with boiling water and stewed until cooked.
4. Water is drained from the pot with vegetables, after which the mass is crushed by a blender until smooth. To get a gentle cream soup, the resulting mixture should be passed through a sieve.
5. Pour the grated soup into a clean saucepan, immediately after boiling add 200 ml of cream (20%) to it.
6. Remove the cream soup from the fire, decorate with fresh herbs and serve.

Broccoli Cream Soup

In order to prevent cancer, stomach ulcers, cardiovascular and other diseases, it is recommended to eat broccoli at least a few days a week. And so that all the vitamins contained in the cabbage are absorbed in full, it would be better to make vegetable cream soup out of it.

The recipe for a dish consists in the following sequence of actions:

1. Peel the onion and large potato tuber and cut the vegetables into cubes.
2. Disassemble broccoli into inflorescences (400 g) or thaw.
3. Rinse vegetables under running water, put in a pan, add water and cook for 15-20 minutes until cooked.
4. Save ½ cup of broth, and drain the remaining liquid.
5. Grind cabbage, potatoes and onions with a submersible blender, gradually adding cream (150 ml) and stored broth during whipping.
6. Grate any hard cheese (100 g) on ​​a fine grater.
7. Add cheese to the finished cream soup and mix.
8. Serve with croutons fried in a pan.