Vegetable cream soup: recipe, cooking features and reviews

Pleasant, light and refined vegetable cream soup with a delicate texture is considered a dietary dish, for which it is often included in various diets. Thanks to a special consistency, this soup is completely absorbed by the body, saturating it with vitamins and leaving no feeling of heaviness in the stomach. Especially popular among people who watch their weight is a 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.

Secrets of cooking a delicious cream soup

It would seem that nothing is easier than making such a soup. The usual soup is brewed and beaten with a blender until a creamy consistency is obtained. In fact, there are their secrets of how to make a really delicious vegetable cream soup.

The recipe for cream soup can include several ingredients, but only one of them is basic, and during cooking it is important not to break his taste.

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 to be liquid, a white sauce based on butter, flour and milk will help correct the consistency.

Vegetable cream soup with rice

A tender and nutritious soup can be an excellent option for a hearty meal for children. In composition, it is no different from ordinary vegetable soup, but the first dish cooked according to this recipe has a pleasant consistency of the cream.

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

Step-by-step cooking:

1. In salted water, a tablespoon of round-grain rice is boiled.
2. A young squash (100 g) is peeled, cut into cubes and boiled until soft. Vegetable broth after cooking should be kept in a volume of 300 ml.
3. Zucchini and rice are whipped with a blender until smooth.
4. In the frying pan melted butter (10 g), after which it is fried the same amount of flour. Next, add 50 ml of milk, and the sauce is boiled to a thick consistency.
5. In the frying pan is shifted rice and vegetable puree, added the preserved vegetable broth, salt and pepper to taste.
6. Ready soup is diluted with cream until the desired consistency (40-50 ml).
7. It is served to a table with aromatic toast.

Vegetable cream soup with cream: recipe

Any vegetable soup, rich in cream, is much more delicious than when diluted with regular broth. We offer to cook one of the most popular cream soups with a rich mushroom taste.

Vegetable cream soup with cream and champignons is prepared in this order:

1. First, cooked potatoes (4 tubers) are cooked until ready. After cooking, part of the broth should be kept.
2. Champignons (300 g) and onions are fried in vegetable oil until cooked.
3. With a blender, the potatoes and mushrooms with onions are ground to a puree state. In the process of beating, cream with a fat content of 20% (500 ml) is added to the vegetables. Add salt, pepper to taste and a decoction if the consistency of the soup is too thick.

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

Creamy Pumpkin Soup

Bright, useful and very tasty pumpkin soup according to this recipe is prepared on the basis of chicken broth. But if you want, you can replace it with low-fat cream, you will get a very delicate vegetable cream soup.

The recipe for cooking is as follows:

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

Vegetable cream soup: dietary recipe

This low-calorie dietary soup is a real storehouse of vitamins. Nutrition experts recommend to include it in the composition of various diets, and doctors advise to eat when gastritis and stomach ulcer. The main ingredient of vegetable cream soup is the fennel root with a unique chemical composition.

Step-by-step preparation of soup is as follows:

1. The fennel root is cut into small cubes and laid out in a saucepan with melted butter (20 g). Next, a little water is added, thanks to which the hard fennel becomes soft and gentle for 15 minutes. Before cooking, vegetables should be salted and peppered.
2. The white part of the leeks is cut into half rings, added to the fennel and stewed for 5 minutes along with the root.
3. Next to the vegetables, diced potatoes are added, filled with boiling water and stewed until cooked.
4. Water is poured from the pan with vegetables, after which the mass is ground with a blender until uniform. To get a gentle cream soup, the resulting mixture should be passed through a sieve.
5. Shredded soup is poured 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 it to the table.

Cream soup with broccoli

In order to prevent cancer, stomach ulcers, cardiovascular and other diseases, it is recommended to eat broccoli for at least a few days a week. And to ensure that all the vitamins contained in cabbage are fully digested, it will be better to make a vegetable cream soup from it.

The recipe for cooking consists of the following steps:

1. Peel the bulb and a large potato tuber from the peel and cut the vegetables into cubes.
2. Broccoli should be disassembled on the inflorescence (400 g) or thawed.
3. Wash the vegetables under running water, put them in a saucepan, add water and cook for 15-20 minutes until ready.
4. Store ½ cup of broth and drain the remaining liquid.
5. Grind the cabbage, potatoes and onion with an immersion blender, gradually adding whipping cream (150 ml) and the stored broth.
6. Grate any hard cheese on a fine grater (100 g).
7. Add the cheese to the prepared cream soup and mix.
8. Serve with fried in a frying pan.