Zucchini soup – recipes for preparing lean and meat dishes with a photo.

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Zucchini is a godsend for people who care about their health. They are a sought-after ingredient in a low-calorie diet menu. They can be found in recipes for stews, salads, pickles. Zucchini makes light, tender first courses that warm, nourish and bring pleasure.

How to make zucchini soup

The main feature of zucchini is beneficial for housewives: dishes from them are prepared quickly. This is convenient in time pressure and useful, because with minimal heat treatment, maximum nutrients are preserved. To make soup, choose young vegetables. In addition to traditional fruits, use zucchini or squash, the taste of which is identical to zucchini. Soups are conveniently mashed. Before you make soup puree from zucchini, fry croutons, they are perfect here.

Squash Soup Recipe

Cooking the first dish is a creative thing. Consider any recipe given here as flexible, expand and complement it as you wish. Focus on the preferences of family members, experiment, gain experience so that the vegetable dishes on the table evoke positive emotions in the home. Try to include more greens in the composition: in the summer – fresh, in the winter – frozen.

Mashed soup

To make the food light, dietary, all the ingredients that need to be sautéed are quickly fried in oil. Do not cut vegetables in small pieces, large ones retain aroma and taste better. It is important not to overfill the liquid so that the dish has the right consistency. Use to mash, serve with cream or sour cream, a sprig of greens as a decoration.


  • zucchini – 0.5 kg;
  • potatoes – 0.3 kg;
  • one onion;
  • hard cheese – 100 g;
  • grated root – 1 tsp;
  • spices (coriander, pepper mixture) – 0.5 tsp;
  • butter – 1 tbsp. l .;
  • salt, greens.

Cooking method:

  1. Peel potatoes, zucchini, cut them into pieces, cook in water (it should be a little).
  2. Chop onion and ginger root for a minute, no more, fry in butter.
  3. Drain part of the broth into a cup. Puree the vegetable mixture by adding frying to it. Add liquids if necessary..
  4. Salt, season with spices, pour on serving plates.
  5. Sprinkle each serving with a spoon of grated cheese, add sour cream or cream, decorate with herbs. Take a photo as a keepsake and enjoy!

Cream soup with crackers

Cream soup

The main difference between cream soup in its creamy essence. It can contain up to 20% cream. This dish is not just chopped and mashed, but whipped, brought to a creamy state. It is very tender, melts in your mouth. In this recipe, potatoes, onions, carrots are added to the main ingredient. For a change, you can also take cauliflower, a little sweet pepper.


  • zucchini – 0.5 kg;
  • potatoes – 4-5 pcs.;
  • one carrot;
  • 2 onion heads;
  • vegetable oil – 30 g;
  • cream (fat content 10%) – 150-200 ml;
  • salt, curry.

Cooking method:

  1. Cut onions, carrots are not too small, fry in oil.
  2. Put zucchini into the frying, cut into slices. Pour some water. Stew vegetables until carrots soften.
  3. Boil potatoes in water with salt until completely cooked (as in mashed potatoes). Drain part of the liquid into the cup.
  4. Mix all the vegetables, grind them with a blender. Pour the cream. Add some potato water if necessary..
  5. Beat the mixture thoroughly and warm until it boils, stirring all the time so that it does not stick to the bottom.
  6. Garnish each serving with greens. serve.

With zucchini cream

With meatballs

A great idea for a light lunch is a vegetable soup with meatballs. It is boiled in water or broth, seasoned with any herbs to taste. In this recipe, charms add meatballs previously fried in a pan. Bright, elegant soup looks decent on the dining table and on a memorable photo. Be sure to save it in your favorite recipes..


  • 2 zucchini (small);
  • 1-2 bell peppers;
  • potatoes – 4 pcs. (medium);
  • 2-3 carrots (medium);
  • 1-2 onions .;
  • 3-4 tomatoes;
  • minced meat – 0.5 kg;
  • wheat bread – 150 g;
  • 1 egg
  • milk – 50 ml;
  • vegetable oil – 50 ml;
  • greens (dill, parsley, basil)
  • salt, spices.

Cooking method:

  1. Dice potatoes and zucchini, and pepper and carrot – a beautiful straw. Sauté these vegetables (including potatoes) together, use a third of the vegetable oil.
  2. Transfer vegetables to the pan, pour boiling water (0.8-1 l), cook for 20 minutes.
  3. Finely chop the onion, fry in oil (another 1/3). Put chopped tomatoes on it. Put out.
  4. Transfer the tomato-onion mixture to the pan, salt, season with spices.
  5. Soak bread in milk, squeeze, add to chopped meat. Knead minced meat with egg, salt, add pepper.
  6. Form small meatballs, fry in the remaining oil. Put them in a saucepan and cook with vegetables for 5 minutes.
  7. Decorate the finished dish with greens.

With meatballs and vegetables

With chicken

The basis of this dish popular in France should be a broth cooked from chicken or its parts. Dietary option – chicken soup with zucchini, boiled in water, but with the addition of slices of breast. It is brewed quickly, so it may well be considered a backup in case of acute time pressure. Use marjoram as the only seasoning – it’s very tasty!


  • zucchini – 2 pcs.;
  • broiler fillet – 2 pcs.;
  • onion – 1 pc.;
  • garlic – 3 cloves;
  • sweet pepper – 2 pcs.;
  • tomato – 4 pcs. (large);
  • water or broth – 1-1.5 l;
  • spider line noodles – 100 g;
  • olive oil – 2 tbsp. l .;
  • salt, dried marjoram;
  • sour cream for serving (optional).

Cooking method:

  1. Cut the onion and pepper into strips, sauté in oil for 5 minutes. The lid must be closed.
  2. Add zucchini, chopped into small slices, dried marjoram and chopped garlic. Fry under the lid for 7 minutes, do not forget to mix.
  3. Grind tomatoes without skin with a blender.
  4. In the boiled water or broth, add the fried vegetables, tomato mass, raw chicken fillet, cut into 1 cm thick cubes. Cook for 10 minutes until the slices of the fillet are boiled.
  5. Throw the cobweb, mix, let it boil and turn it off.
  6. Try to put sour cream in each serving, it comes out very tasty!

Chicken Noodle

With pumpkin

Suitable for kids. With a minimum amount of ingredients, a delicious vitamin lunch is obtained. Pumpkin and zucchini soup can be mashed and seasoned with butter, or you can turn it into an airy cream soup by adding cream to vegetables. Despite the sweet taste of pumpkin, the dish turns out to be unsweetened, and if desired, it can even be spicy if you used a mixture of hot peppers as a seasoning (if the dish is not intended for a child).


  • zucchini – 700 g;
  • pumpkin – 700 g;
  • water – 250-300 ml;
  • onion – 1 pc.;
  • garlic – 3 cloves;
  • olive oil – 2 tbsp. l .;
  • butter – 1 tbsp. l or cream 10% – 250 ml;
  • salt pepper

Cooking method:

  1. In a saucepan where the dish will be prepared, spasser finely chopped garlic and onions in olive oil (3-5 minutes).
  2. Pour hot water, warm until boiling. Dip the squash and pumpkin, cut into large pieces, cook until completely soft.
  3. Grind all the ingredients into a homogeneous mass with a blender, season with butter or cream, whisk a little. Salted ready mashed potatoes, season with pepper.

Puree with herbs


If you limit your daily calorie intake, vegetables will serve you well. For an easy first meal, choose any of them. In addition to carrots, onions, peppers, you can add eggplant, tomato, asparagus beans, green peas. Any kind of cabbage will do: cabbage, savoy, brussels sprouts, cauliflower, broccoli. How to cook soup with a high content of vitamins? It’s simple: you need to put more different greens in it.


  • zucchini – 1 pc.;
  • cabbage – 1/4 part fork;
  • potatoes – 2 pcs.;
  • carrots – 1-2 pcs.;
  • Bulgarian pepper – 1-2 pcs.;
  • onion –1 pcs.;
  • garlic – 2-3 cloves;
  • tomatoes – 3-4 pcs.;
  • vegetable oil – 30 ml;
  • sour cream – for serving;
  • salt, spices.

Cooking method:

  1. Grind onions, carrots, garlic, pepper and sauté for about 5 minutes in vegetable oil. Add tomatoes, cut into small pieces (they can be turned into a tomato using a blender).
  2. Boil potatoes, diced, and cabbage, chopped straws, sautéed vegetables and zucchini in one liter of water for 10 minutes.
  3. Salt, put herbs and spices. Serve the dish with or without sour cream.


With potato

Zucchini and potatoes – the perfect combination of vegetables in the first and second courses. This interesting option contains the virtues of mashed potatoes and a classic first course. Champignons complement the taste, but they can be replaced with mushrooms collected in nature. Remember: forest mushrooms must be boiled, and only then fry. Dill, parsley, basil, green onions will decorate the serving, make the dish truly summer. Take broth or just water as a basis.


  • zucchini – 2 pcs. (small);
  • potatoes – 6 pcs.;
  • onions – 1 pc.;
  • carrots – 1 pc.;
  • champignons – 200-250 g;
  • vegetable oil – 30 ml;
  • greenery;
  • salt, spices.

Cooking method:

  1. Cut half the potatoes and zucchini into large pieces. Pour in water, simmer until soft.
  2. Make frying from onions, carrots, mushrooms. Mix it with prepared vegetables, turn the mixture into mashed potatoes.
  3. Cut the remaining potatoes into cubes, cook in half a liter of salted water or broth until cooked. Add previously obtained mashed potatoes. Stir well with a spoon.
  4. Add the finished dish, season with spices. Do not spare the greens for decoration.

Rich broth


Try a low-calorie first course with an unforgettable taste of summer and freshness. There are no potatoes in the recipe. He is a godsend for those who follow their figure. Instead of cauliflower, broccoli can be used if necessary. Small heads of brussels sprouts are also suitable. Such a soup is easily prepared from frozen vegetables, on a winter day it will warm you and remind you of summer.


  • zucchini – 500 g;
  • cauliflower – 500 g;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • vegetable oil – 30 ml;
  • boiled egg – 2 pcs.;
  • salt pepper.

Cooking method:

  1. Boil zucchini and cabbage until cooked. Gather water in moderation so that the chopped vegetables are completely covered.
  2. Drain part of the broth into a cup.
  3. Make frying from carrots and onions, mix it with boiled vegetables.
  4. Mash the vegetable mixture. Use a blender or wipe the mass through a sieve.
  5. If the mashed potato turned out thicker than wanted – add a decoction from the cup. Salt, add spices, whisk lightly again.
  6. In a bowl, sprinkle with mashed soup greens and grated boiled egg.


In a slow cooker

Any recipe described here can be cooked in a slow cooker. To make cooking take less time, a dish in a multicooker is prepared by slightly changing the order of bookmarking the ingredients. For an example the recipe from the previous section is taken. You can add to it only those vegetables that you like. Important warning: do not puree the soup with an immersion blender in the multicooker bowl so as not to damage it – put the vegetables in a blender bowl or in a glass (ceramic) dish.


  • The same as the cauliflower and zucchini soup puree.

Cooking method:

  1. Make carrot and onion frying in the multicooker bowl (frying mode).
  2. Add sliced ​​zucchini and cabbage. Pour boiling water (about 0.5-0.7 l), add salt. Cook until cooked (stew).
  3. Transfer vegetables to a blender bowl, mashed. Add boiling water, cream or milk if necessary.
  4. Garnish soup with mashed egg and a sprig of greens.

With zucchini

With cheese

Cheese is a wonderful addition to a vegetable dish, it makes it more satisfying, rich, vibrant. For all the simplicity of the starting products, soup zucchini puree with cream cheese is a delicacy. Having prepared such a dinner once, you become his fan forever. Try to use this recipe, and then supplement and improve it to your taste.


  • zucchini – 1 pc.;
  • onions – 2 pcs.;
  • garlic – 2 cloves;
  • broth – 1 l;
  • vegetable oil – 30 ml;
  • breadcrumbs – 3 tbsp. l .;
  • processed cheese – 1 pc.;
  • greens, salt, spices.

Cooking method:

  1. Sauté coarsely chopped. Put chopped garlic, breadcrumbs, fry 3-5 minutes.
  2. Boil zucchini in half a liter of broth until tender. Salt, mix with frying.
  3. Dip the crushed cheese in a boiling dish, stir until it melts. Turn the resulting mixture into a puree with a blender. Use broth if necessary..
  4. Sprinkle with herbs in a plate.


How to cook zucchini soup – chef tips

  1. To make the dish tasty and beautiful, as in the photo, you need to try not to digest the vegetables, keep their structure.
  2. For the first time, choose mashed soup or cream soup. Even if the ingredients are over-boiled, it will not be noticeable in mashed potatoes..
  3. Cut hard vegetables into small pieces, and soft vegetables (zucchini, tomatoes, peppers) larger so that the cooking time of all ingredients is approximately the same.
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