We recommend recipes for cooking light and delicious squash soup. Thanks to the cheese included in the dish, it turns out to be saturated with a pleasant creamy note.
Soup from courgettes with melted cheese
Ingredients:
- zucchini - 650 g;
- pepper sweet Bulgarian - 150 g;
- carrots - 95 g;
- water filtered - 1,7-1,9 l;
- Dried marjoram - 2 pinch;
- butter, peasant creamy - 25 g;
- cream cheese - 115 g;
- dill, parsley, basil (herbs);
- black pepper freshly ground;
- iodized stone salt.
Preparation
This soup can be attributed to dishes from the category of "hastily". It is prepared really quickly and simply. It is enough just to wash the courgettes, carrots and bell peppers sweet Bulgarian, peel, cut vegetables with small cubes and save them on creamy melted butter. Vegetables in a frying pan are laid in turn, beginning with carrots and finishing with zucchini, and at the end of frying season with two pinch of dried marjoram. Simultaneously, on the other plate of the plate, heat the filtered water to a boil in a saucepan, and after pouring, we shift the contents of the pan into it. After repeated boiling, add the melted cheese to the bowl, let it completely dissolve and spread out in the soup, season the dish with iodized salt, pepper, cook for about five minutes, then add freshly cut fresh herbs and let the dish rest for another ten minutes.
Cream soup with courgettes and cheese - recipe
Ingredients:
- zucchini - 350 g;
- onion bulbs - 140 g;
- cloves garlic - 2 pcs .;
- vegetable broth or chicken - 0,9 l;
- breadcrumbs - 75 g;
- cream cheese - 115 g;
- Fresh greens;
- black pepper freshly ground;
- iodized stone salt.
Preparation
No less simply from the available products is prepared and zucchini soup with cream cheese. To do this, you need a cleaned zucchini, peeled bulbs and garlic teeth to grind arbitrarily small slices, put in a pan, fill with water or available stock and put it to boil. Five minutes after boiling, we add to the vessel sliced melted cheese, sprinkle breadcrumbs and cook with frequent stirring until the softness of the vegetables and melting the cheese. Now it remains only to cut the vegetable mass to a puree state with a blender, salt and pepper, pour into plates and serve to the table, adding small-chopped greens and, if desired, croutons or crackers.
Cream soup of courgettes with cheese and cream
Ingredients:
- zucchini - 850 g;
- onion bulbs - 120 g;
- cloves garlic - 2 pcs .;
- carrots - 90 g;
- potatoes - 240 g;
- vegetable broth or chicken - 0,9 l;
- Sunflower oil without fragrance - 35 ml;
- cream cheese - 115 g;
- cream of medium fat content - 110 ml;
- Fresh greens;
- black pepper freshly ground;
- iodized stone salt.
Preparation
In this case, for the preparation of cream soup, initially we will save the vegetables on sunflower oil. To do this, cut the marrows, peeled carrots, potatoes, garlic teeth and bulb with small cubes and put them alternately in a heated skillet with oil. We start with carrots and onions and finish with potatoes and zucchini. We let the vegetables together for seven minutes, then spread them into a pan with boiling broth, add slices of processed cheese and cook the food until they are blooming and ready for all vegetable ingredients.
We now punch the soup blender to a uniform texture, pour in the cream, salt the dish and pepper, warm up to the first signs of boiling and then remove it from the plate. When serving, we supplement the cream soup with fresh herbs and, if desired, crackers.