Zucchini puree soup with melted cheese is a very tasty, simple and easy-to-prepare creamy soup that will appeal to both children and adults. Prepared with vegetables and chicken broth, the soup is light, healthy and nutritious. This combination of ingredients is successful in itself, but the addition of a small amount of processed cheese gives this soup an incredibly mouth-watering creamy taste and silky texture that captivates with its tenderness. Try it!
Prepare ingredients for creamy zucchini soup with cheese.
Cover chicken fillet with cold water. Bring the water to a boil, skimming off any foam that forms. Then reduce the heat so that the water simmers constantly and cook the fillet for 15-20 minutes, until cooked.
When the fillet is ready, remove it from the broth and set aside for a while. Add chopped potatoes to the boiling broth.
When the potato broth comes to a boil, add the chopped zucchini. If the zucchini is young, you don’t have to peel it first.
Bring the mixture to a boil and add 1-2 pinches of salt and ground black pepper. Mix everything well and cook the vegetables over low heat for 15-20 minutes, until the potatoes and zucchini are ready.
Meanwhile, fry finely chopped onions in a small amount of vegetable oil until golden brown.
When the onion is browned, add the grated carrots and, stirring, fry the mixture for another 7-8 minutes.
Then add finely chopped garlic, a pinch of salt and ground black pepper and, stirring, fry for another 1 minute.
When the potatoes are ready and the zucchini pieces become soft, add the fried vegetables to the broth.
Mix everything well, bring the mixture to a boil, taste and, if necessary, add more salt and pepper to taste.
Turn off the heat and puree the vegetables with an immersion blender.
Add melted cheese. Mix everything well until the cheese dissolves. If you use cheese in briquettes, first cut it into small pieces or freeze and grate it.
Bring the soup to a boil again and turn off the heat.
Cut the chicken fillet into small pieces and add to the soup. Mix everything well, taste the soup and, if necessary, add a little more salt and pepper to taste.
Let the dish sit for a few minutes and then serve.
Zucchini soup with melted cheese is ready. Bon appetit.
Vegetable soups are classics of Russian cuisine; they are prepared with broths, lean ones, with mushrooms and beans. Zucchini soup is considered an original version of the first course, despite the fact that chefs consider this vegetable an indispensable ingredient in winter pickles and main courses.
Soup with zucchini, potatoes and chicken is a hearty first course, as it turns out thick thanks to a hearty set of ingredients. Experienced housewives serve this dish for Sunday family dinner as a delicacy hot option.
In order to prepare an appetizing soup, you should prepare a set of ingredients:
- 500 grams of boiled chicken breasts;
- a couple of small young zucchini;
- red and green bell peppers;
- bulb;
- a glass of fresh tomato puree;
- 3 cloves of garlic;
- a couple of medium potatoes;
- salt, pepper, vegetable oil.
Prepare the soup in an enamel container, first pour a liter of liquid or broth into it.
- Peeled and cut into thin strips potatoes are placed in a saucepan, brought to a boil and boiled over low heat until half cooked.
- The onion is chopped and fried in vegetable oil until soft, after which the peppers, cut into thin strips and chopped garlic, are added to the frying pan. Simmer the mixture for 5 minutes under the lid.
- Finely chopped zucchini is added to the vegetable mixture, mixed and simmered for about 7 minutes.
- Pour potato broth over the vegetable mixture, add mashed tomatoes, boiled chicken, cut into small cubes, and bring the mixture to a boil.
- After boiling, cook the soup over low heat for 8 minutes, add herbs.
The dish is served with sour cream or low-fat yogurt.
Zucchini puree soup with meatballs
Thick and satisfying zucchini soup can be cooked with the addition of meatballs. A delicious first course is not only thick and satisfying, but also quite high in calories.
This version of the first course is prepared from the following ingredients:
- 3 medium sized zucchini;
- bulb;
- 250 grams of minced meat;
- carrots – 2 pieces;
- salt, herbs, vegetable oil.
The preparation of this dish begins with the preparation of the main ingredient: the zucchini is washed, peeled and cut into small cubes.
- Wash the vegetables thoroughly and remove the skin from the zucchini.
- Place the prepared vegetable in a pan of water, bring to a boil and cook for 20 minutes over low heat, after which small minced meatballs are added to the broth.
- The chopped onion is fried in vegetable oil until half cooked, grated carrots are added and the vegetables are sautéed over low heat until tender.
- Place the onions and carrots into the soup, remove the finished meatballs from it, and grind the soup ingredients with a blender.
- Return the meatballs to the puree soup, bring the mixture to a boil, add the herbs and turn off the heat.
This soup is served with sour cream.
During the cooking process, the liquid evaporates, so cooks recommend periodically adding a little boiling water or broth.
Zucchini soup with melted cheese
A soup with a delicate and special taste is made from zucchini and melted cheese. The cheese itself gives a special creamy milky flavor to the finished dish; moreover, this soup is not flavored with sour cream or mayonnaise.
The main ingredients of this tender and light soup are:
- a couple of small zucchini;
- Bell pepper;
- carrot;
- 100 grams of processed cheese;
- salt, herbs, butter.
In order to prepare a delicate puree soup from zucchini with melted cheese, initially take a container and 2 ½ liters of water.
- Shredded carrots are fried until half cooked in butter, zucchini and pepper, chopped into cubes, are added.
- The mixture is simmered for 5 minutes with occasional stirring.
- Bring the water to a boil, add the sauteed vegetables and let the mixture boil again.
- After boiling, cook the soup for about 10 minutes, add grated processed cheese and cook with constant stirring for 5 minutes.
- Season the dish with herbs, salt to taste and turn off the heat.
You can add chopped garlic and your favorite spices to this dish.
Zucchini soup with mushrooms
Mushroom soup lovers will love this recipe for clear zucchini soup with mushrooms.
A hot dish is prepared from the following ingredients:
- half a kilogram of fresh mushrooms;
- 7 medium potatoes;
- a couple of zucchini;
- bulb;
- carrots – 2 pieces;
- fresh tomatoes – 2 pieces;
- vegetable oil, salt, spices, herbs.
Step by step recipe:
- Shredded carrots and onions are fried in oil until tender.
- Peeled and washed mushrooms are chopped into cubes and boiled in boiling water for half an hour.
- Peel the zucchini and potatoes and chop them into small cubes.
- Add vegetables to the mushroom broth, let it boil for 10 minutes, add fried carrots and onions, bring the mixture to a boil.
- After a quarter of an hour, turn off the heat, add herbs and spices.
Before serving, the dish is seasoned with sour cream and chopped green onions.
Zucchini cream soup with cream
Creamy zucchini soup with added cream will decorate any Sunday family dinner.
This hot dish is prepared from simple ingredients:
- small zucchini;
- carrot;
- bulb;
- a couple of potatoes;
- 100 grams of cream;
- salt, vegetable oil.
Prepare puree soup from zucchini with cream following the following sequence of actions:
- Peeled onions and carrots are cut into rings and fried in vegetable oil until tender.
- Peeled zucchini and potatoes are cut into small cubes, mixed with fried vegetables and poured with two glasses of water.
- Bring the mixture to a boil and boil until the potatoes are completely cooked.
- Drain half the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
- Transfer the finished dish to a tureen and dilute with warm cream, add herbs and spices.
This dish is served with croutons. The soup can be seasoned with marjoram and dried herbs.
Zucchini soup with potatoes
Cooking recipes are distinguished by a variety of flavors and ingredients, including the base. Delicate puree soup is prepared in milk with the addition of butter.
The following ingredients are prepared for such a hot dish:
- liter of milk;
- half a liter of water;
- 3 potatoes;
- a couple of small zucchini;
- salt, butter.
Before preparing the soup, milk is mixed with water in an enamel container.
- Bring the milk to a boil, add peeled and diced potatoes and cook for 10 minutes over low heat.
- The zucchini is peeled and seeded, chopped into small cubes and added to the potato-milk mixture, allowed to boil and reduce the heat.
- Boil the soup until done, add butter to taste at the end and place the dish in a blender.
You can experiment and grind the ingredients not using a blender, but grind the soup through a sieve. In any case, the taste of the finished dish is especially delicate and special.
Step 1: Prepare the zucchini.
Rinse the zucchini, wipe and cut into small pieces of arbitrary shape. True, this is all so simple if the zucchini you choose is young, with a soft skin that is easily scratched with a fingernail or a fork. But older vegetables already have time to acquire tougher skins that will have to be cut off with a knife. Also, be sure to cut out the seeds from such a zucchini.Step 2: Prepare the onion.
Peel the bulbs, cut off all excess. To prevent vegetables from splashing their burning juice in all directions when cutting, which makes you want to cry, rinse both them and the knife with which you will cut in ice water. Now chop the onions into medium-sized cubes.
Step 3: Prepare the garlic.
Peel the garlic cloves and then chop them into small pieces.
Step 4: Cook the zucchini soup with cheese.
Cooking puree soup from zucchini with cheese is very simple; the brief instructions for preparing it look like this: put everything in a saucepan, pour in the broth, bring to a boil, simmer for 10-15 minutes over low heat, add grated or finely chopped processed cheese and continue to cook, stirring all the time, until the cheese melts, then remove from heat, add salt and pepper to taste, and use a blender to turn everything into a homogeneous thick puree. All! I would just like to remind you that when turning soup into puree, you need to be very careful, since the mass may begin to spit out in all directions with scalding splashes, this is especially true for those who have an immersion blender.
Step 5: Serve the zucchini soup with cheese.
Ready-made zucchini soup is a real summer lunch, as it should ideally be. That is, it is light, healthy, easy to prepare and quickly eaten. Serve it with croutons, crackers, and sprinkle with chopped fresh herbs, like I did. You can even add sour cream or more cheese, but not processed cheese, but Parmesan, for example. In general, act as your culinary intuition tells you and you will end up with a truly wonderful dish, in which there is absolutely nothing superfluous and everything is very tasty and harmonious.
Bon appetit!
Of course, the broth can be replaced with ordinary clean water, but only then the soup will turn out too bland.
You can use zucchini or mix them with pumpkin in any proportion, you can also use zucchini to make this creamy soup.
For color, you can add bright orange carrots to the soup.
Zucchini soup with melted cheese
- zucchini – 650 g;
- sweet bell pepper – 150 g;
- carrots – 95 g;
- filtered water – 1.7-1.9 l;
- dried marjoram – 2 pinches;
- peasant butter – 25 g;
- processed cheese – 115 g;
- dill, parsley, basil (greens);
- iodized rock salt.
This soup can be classified as a quick dish. It's really quick and easy to prepare. All you need to do is wash the zucchini, carrots and sweet bell peppers, peel them, cut the vegetables into small cubes and sauté them in melted butter. Place the vegetables in the frying pan one at a time, starting with carrots and ending with zucchini, and at the end of frying, season with two pinches of dried marjoram. At the same time, on another burner of the stove, heat filtered water in a saucepan to a boil and, after boiling, transfer the contents of the pan into it. After boiling again, add processed cheese to the bowl, let it completely dissolve and distribute in the soup, season the dish to taste with iodized salt and pepper, boil for about five minutes, then add finely chopped fresh herbs and let the dish brew for another ten minutes.
Zucchini soup with cheese - recipe
- zucchini – 350 g;
- onions – 140 g;
- garlic cloves – 2 pcs.;
- breadcrumbs – 75 g;
- processed cheese – 115 g;
- fresh greens;
- freshly ground black pepper;
- iodized rock salt.
Zucchini puree soup with melted cheese is no less simply prepared from available products. To do this, you need to chop the washed zucchini, peeled onions and garlic cloves randomly into medium-sized slices, place them in a saucepan, add water or the available broth and set to cook. Five minutes after boiling, add processed cheese cut into pieces into the bowl, add breadcrumbs and cook with frequent stirring until the vegetables are soft and the cheese is melted. Now all that remains is to puree the vegetable mass using a blender, add salt and pepper, pour into plates and serve, adding finely chopped herbs and, if desired, croutons or croutons.
Creamy zucchini soup with cheese and cream
- zucchini – 850 g;
- onions – 120 g;
- garlic cloves – 2 pcs.;
- carrots – 90 g;
- potatoes – 240 g;
- vegetable or chicken broth – 0.9 l;
- Sunflower oil without aroma – 35 ml;
- processed cheese – 115 g;
- medium fat cream – 110 ml;
- fresh greens;
- freshly ground black pepper;
- iodized rock salt.
In this case, to prepare the cream soup, we first sauté the vegetables in sunflower oil. To do this, cut the zucchini, peeled carrots, potatoes, garlic cloves and onion into medium-sized cubes and place one at a time in a heated frying pan with butter. We start with carrots and onions and finish with potatoes and zucchini. Let the vegetables simmer together for seven minutes, after which we put them in a pan with boiling broth, add slices of processed cheese and cook the food until they bloom and all the vegetable components are ready.
Now puree the soup with a blender until it has a homogeneous texture, pour in the cream, add salt and pepper to the dish, heat until the first signs of boiling and immediately remove from the stove. When serving, supplement the cream soup with fresh herbs and, if desired, croutons.
2018-11-28Soup with zucchini and melted cheese
Delicious and beautiful soup with zucchini and melted cheese
This simple recipe for vegetable soup with zucchini and melted cheese is practically a scientific experiment for me. Will explain. We all know from childhood that we must eat vegetables, they are healthy. Then the wording changes a little: eat vegetables, they are healthy, you can lose weight from them. And now we see the picture “the mice cried, choked, but continued to eat the cactus.” Alas, this is about me. Of course, I ate fresh vegetables in the form of salad, but you can’t force them to eat them stewed or, God forbid, boiled. Over time, of course, I improved. But the dislike for some products remains. And zucchini is one of them! In form - nothing yet, but not boiled. But now is the season!
And then I came across an interesting recipe for soup with zucchini. And heavy thoughts began, practically Hamlet’s torment. Prepare? Or, after all, not to risk it? I decided to try it anyway. I motivated myself by the fact that it was still useful, interesting, easy to prepare and...my mother would finish it, if anything).
For those who are frozen in indecision, wondering whether to read further, I will reassure you - my vegetable soup with melted cheese turned out very tasty! I'm telling you the recipe.
What do I need for zucchini soup with cream cheese?
for a 1.5 liter pan
- Zucchini – 1 small (no matter how hard I tried to choose a small one, I still got a lot)
- A couple of tomatoes (as an option - sweet pepper, but then you need to add a teaspoon of tomato paste or ketchup to create tomato sourness);
- Carrots – 1 piece;
- Butter – 20 g (small piece for frying);
- Processed cheese – 100 g (in my joy I almost dumped it all out! But, it’s worth considering that cheese adds not only a soft taste, but also fat content...);
- Salt (I had the so-called “tasty” salt);
- Spices to taste. I took black pepper, garlic, basil (preferably fresh) - I didn’t take pictures of all this - everyone loves their own spices.
We only need a few ingredients!
How to cook soup with zucchini and cream cheese
It's simple!
- Remove skins and seeds from zucchini. Cut tomatoes and zucchini into medium-sized cubes. Grate carrots on a coarse grater. After stewing, grated carrots become pliable, gently hugging pieces of other vegetables. This adds a nice touch to the soup. But, you can also cut it into cubes, as you like!
- First, fry the carrots (it takes longer to soften than other vegetables). To do this, melt a piece of butter in a frying pan and fry the carrots in it until soft.
Fry carrots in butter.
- Add the remaining vegetables to the carrots and simmer together, stirring occasionally, over moderate heat until tender (everything should soften). A quick note: I was very pleased with the bright colors of the vegetables while cooking! See for yourself:
Stew the vegetables (the base of the soup). What bright, delicious colors!
- Pour water into the pan (but so that there is room for vegetables), bring it to a boil. Add our vegetables. Reduce heat to maintain a moderate simmer. Cook for a few minutes (3-5).
- Add melted cheese. Mix well. Salt, pepper, add garlic and herbs. Cook the soup for another 3-5 minutes.
- Ready! I added fresh basil to the plate just before serving. Fortunately, all I had to do was go out into the garden))
The experiment, I tell you, was a great success! I forgot about my dislike and happily devoured the whole plate! People at home also appreciated its excellent, delicate and piquant taste, which is good news. Delicious! And it looks bright)