Zucchini cream soup: a recipe in a slow cooker
Soup for lunch or as a first course is already an axiom. What it will be depends on personal preferences. However, we can say that the first place is occupied by light vegetable soups, which will give you strength, but at the same time will be pleased with a small number of calories. Almost the best ingredient for such a dish will be zucchini. It is useful, low-calorie and tasty. And if you want a more rich and thick first course, then be sure to try the cream soup of zucchini. There are a very large number of recipes, but only a few ingredients are based on it (zucchini, broth, onion, sometimes potatoes), everything else is added at will. We offer you a selection of different variations, choose and try!
A few words about the ingredients
Naturally, the most important component in this soup will be zucchini. The cream soup made from it is a dietary and light dish. Its quality and taste directly depend on the choice of ingredients.When buying vegetables in the store, give preference to small fruits up to 20 cm in length with thin skin and not mature soft seeds. Such zucchini can be used completely. It is much easier if you have a vegetable from your own vegetable garden, in which case simply do not let it over-ripen and outgrow.
Zucchini harmonizes well with various spicy-flavoring herbs: parsley, dill, basil and even mint. Use them when cooking, and your soup will sparkle with new colors.
Cream, milk and butter will make the dish more nourishing and deep to taste. This is a great full lunch or light dinner. Exceptionally vegetable soups are suitable for those who follow a diet or vegetarian type of food.
To begin with, let us take as a basis the simplest version of the soup of zucchini with cream consistency. It is distinguished by its smooth texture and rich vegetable flavor.
What ingredients do we take?
It takes only five components and 30 minutes of time in order to please the family with a light and very tasty vegetable soup. In order to cook it, you will need:
- 2 small zucchini;
- 1 medium bulb;
- 1 liter of broth;
- 4 cloves of garlic;
- 3 tbsp. l skim sour cream.
How to cook?
According to this recipe, zucchini cream soup is prepared simply and very quickly. In a large saucepan, combine diced zucchini, quartered onions and garlic, broth, and then bring to a boil over medium heat. Then reduce the gas and cook until ready for 20 minutes. To give the soup the desired consistency, use an immersion blender. Add the right amount of salt, pepper and sour cream to a smooth homogeneous mass.
We recommend to serve this cream soup of zucchini with cheese, grated already in a plate, and with finely chopped greens.
Cream soup of potatoes and zucchini
This is a delicious version of the first dish of zucchini, the taste of which is so harmoniously complemented by brie cheese. However, as in the previous version, you can take the recipe only as a basis and add other ingredients to your liking. You will need:
- 1 liter of broth (vegetable);
- 300 g of potatoes, peeled and chopped randomly;
- 500 g young zucchini;
- spring onions;
- 150 g of diced brie cheese.
In this embodiment, cream soup of zucchini and potatoes is very nourishing and is perfect even for dinner on a cold winter evening. You can add more spices and cream.
The first step is to boil the potatoes in the broth until half cooked, then add zucchini and onions, chopped into cubes. Boil the soup for another ten minutes until the vegetables are soft. After that, turn off the fire and add cheese to the soup until it melts. Using a hand blender, bring the mass to a uniform state and season to taste with pepper and salt. If the soup is a little thick, you can dilute it with broth or cream to the desired consistency.
Cream soup of zucchini in a slow cooker: a recipe
The lives of housewives and cooks are designed to improve a variety of kitchen appliances. And from year to year they are improved. Their number includes multicooker. The miracle machine is ready to please its owners with always delicious and hot food. Here and cream soup can also be cooked in it. We offer you a simple and interesting recipe. You will need:
- 1 small squash;
- 2 medium potatoes;
- 2 small onions;
- 1 small carrot;
- celery stalk;
- 1 liter of water.
All vegetables should be peeled and cut into small cubes. Put the carrots and onions in the multicooker bowl and put the program "Frying". After a few minutes, when they acquire a golden hue, add zucchini and potatoes to the same place. Cook until the program is complete. Then pour in water or meat broth.Depending on this choice, cream of zucchini soup, the recipe of which we offer, will turn out to be dietary, or nourishing and rich. When you have poured the liquid, add the right amount of salt, pepper, celery stalk, crumbled ringlets, dill and set the program "Soup" (15 minutes). After the time the mass is crushed to a uniform state and, if desired, you can dilute with cream, decorate with greens or fried bacon.
As you can see, cream soup of zucchini in this version can also be very different. If preference is given to a vegetarian and low-calorie menu, then leave aside cream and broth, bacon. You can also skip the stage of roasting vegetables at will and let them just boil.
Cream soup of zucchini with cream
The first dish according to this recipe is so tasty and refined that it will not leave anyone indifferent, even the principal meat eaters. To cook it, you need:
- olive oil for roasting (2 tbsp. l.);
- small onion (crumble diced);
- 1 average zucchini;
- 2 tbsp. l flour;
- 200 ml of water;
- 2 tbsp. l butter;
- 250 ml of full-fat milk;
- 120 ml of heavy cream.
In a bowl with a thick bottom and walls, heat the olive oil and put the onions in it until transparent. Add zucchini, dry parsley and a couple of tablespoons of plain water. Stew vegetables until cooked, then mash. You can set half-cooked soup aside. Meanwhile, melt the butter in a separate dish, gradually add flour, so that the texture is smooth and lump-free. Pour in the cream and milk. Cook on medium heat until slightly thickened, then add the mixture to the soup and heat it again. Adjust the amount of salt and pepper. Cream soup of zucchini with cream and serve to the table warm with fragrant crackers or croutons, slices of whole-grain bread.
Spicy cream soup with basil and chili
Unusual taste and not quite familiar ingredients - all this will allow you to surprise your family or guests, because this version of the first dish would be appropriate even on a festive table. You will need:
- 1 liter chicken broth;
- 2 medium zucchini;
- 1 large onion;
- 1 small bunch of fresh basil;
- 2 tbsp. l greasy sour cream;
- 1 tsp red chili peppers (can reduce to taste).
In the heated olive oil, fry the onions to a translucent appearance, then add the diced zucchini and cook for another couple of minutes.Pour in prepared broth and chopped basil. Over high heat bring the soup to a boil, and then cook at a slow twenty minutes. Grind it until it is still hot, add pepper and salt. Pour it in portions and put sour cream on each plate, garnish with pepper and basil.
We draw your attention to the fact that cream of zucchini soup (the recipe can take any of those presented above) will be easy and quick to prepare.