Puree vegetable soup

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook pureed vegetable soup? Prepare all the necessary ingredients.

2. STEP 2

   

   Peel the onion, rinse and finely chop. Heat the vegetable oil in a saucepan and lightly fry the onion. Read a separate article on how to choose a saucepan for cooking soup. You will find a link to it at the end of the recipe.

3. STEP 3

   

   Wash the potatoes and carrots in running water with a brush, peel, rinse and cut into small cubes. If desired, you can change the cutting method.

4. STEP 4

   

   Wash the pumpkin in running water, peel about half the skin and cut into small cubes.

5. STEP 5

   

   Wash the bell pepper in running water, remove the stem and seeds and cut as desired.

6. STEP 6

   

   Place all the vegetables in a saucepan with the fried onions, pour in the broth and put on the fire. Let it boil, add salt. Since we are making puree soup, we don’t need to pour a lot of broth, let it lightly cover the chopped vegetables. You can use meat or vegetable broth, or if you wish, you can just take water.

7. STEP 7

   

   Cook vegetables over low heat until soft. You can check readiness with a knife; it should easily pierce the vegetable pieces.

8. STEP 8

   

   Remove the finished vegetables from water and puree them with an immersion blender. I also rubbed the mixture through a sieve to remove the films from the bell pepper. This made the puree even more tender and homogeneous. But this is not necessary.

9. STEP 9

   

   Add nutmeg to the resulting mass, if desired, and any other spices to your taste.

10. STEP 10

    

    Pour cream into puree, stir. Warm the soup over medium heat, stirring frequently. You can take cream of any fat content.

11. STEP 11

    

    Add finely grated cheese and mix well. Let the soup come to a boil, stirring constantly until the cheese melts. Choose any cheese, the main thing is that it is fresh and natural, without adding vegetable fats and melts well.

12. STEP 12

    

    Cover the pan with a lid and let the soup simmer for 10-15 minutes. Serve this delicious creamy vegetable soup hot, sprinkled with fresh herbs. Bon appetit!

Comments on the recipe

Julia

15.09.2023

4.9

One of my favorites is pumpkin soup with cream! Look at the soup recipe I use.

Eleno4ka

15.09.2023

4.8

Today I made vegetable puree soup with chicken broth. When I prepare a dish from the site, I try generally not to deviate from the author’s recipe in order to try exactly this original taste that the author shared with us. The only thing where I allowed myself to be arbitrary: I fried the onions along with grated carrots. Before adding bell pepper to the soup, I first dipped it in boiling water for a few seconds, and then immediately doused it with cold water - the hard skin comes off perfectly after such a contrast shower and there is no need to strain the puree through a sieve. The soup turned out very tasty! Fragrant, tender, satisfying. Thanks for the recipe!

Julia

15.09.2023

4.6

I’ve been looking at recipes for pureed pumpkin soup for a long time, but I still can’t make it. Either there is no pumpkin... Or fear that you won’t like it, because... not for everyone! The day has come and the main character of the day’s culinary program was pumpkin. I cut it and separated 1/3 of it. Cleared of seeds and fibers. Thanks to the pumpkin variety, the peel was cut off with a knife without much difficulty. Peeled pumpkin, cut into small pieces. Next, in the same way, I prepared other vegetables from the list of ingredients. Onions, fried until golden brown. For chicken broth, I took a small piece of smoked chicken. I washed it thoroughly under running water to remove excess dirt that had formed during smoking. Placed it in boiling water and salted it. On purpose, I took the smoked one. I love soups with a smoky flavor. I poured chicken broth over the vegetables. Cooked until soft. I added a little more salt, because... I salted the chicken broth, but due to the sweetness of the pumpkin, I didn’t have enough saltiness. I pureed the steamed vegetables in a blender with a special attachment for puree soup. Let it cool a little before pureeing. I was afraid that the hot splashes would get on me. I added nutmeg to taste. I poured in the cream. There was cream cheese available. After the broth, there was smoked chicken left. I removed the bones and skin, cut it into pieces and put it through a meat grinder. I left one part for the salad and added the other to the pureed vegetable soup. Don't let the "good" go to waste. I pureed it again with a blender. The minced chicken was perfectly mixed into the mass, so you couldn’t feel it. The consistency of the soup was puree, it turned out to be homogeneous without lumps, as if weightless with a pleasant color. The soup boiled, then turned it off and let it brew. The vegetable puree soup surprised me with its pleasant, delicate, but at the same time, rich taste. Spoon by spoon and I realized that I wanted more. Thank you for the wonderful recipe! I didn't know it was so delicious!

naniki

15.09.2023

4.5

Wonderful soup, Julia! for pureed soups, I put vegetables whole or cut in half - it turns out tastier, the taste of each product does not boil out, well, it’s probably good)) I dare to give advice to try it))

SergeyGolod

15.09.2023

5

It turned out very tasty