Creamy Vegetable Purée Soup

Tender, satisfying, appetizing. Cook at least every day! The vegetable puree soup is rich, aromatic, with creamy and cheesy notes. It has a very pleasant consistency and great taste. When serving, you can garnish it with pumpkin seeds or pine nuts.
cook time: 1h
Maya Lindell
Creamy Vegetable Purée Soup

Nutrition Facts (per serving)

89
Calories
5g
Fat
6g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Nutmeg (pinch) to taste
Potato (small) 1 pc
Hard cheese 50 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Dry spices to taste
bell pepper 1 pc
Greenery (for serving, optional) to taste
Cream (10%) 100 ml
Pumpkin (cleaned) 350 g
Chicken bouillon 350 ml

Recipe instructions

Step 1

Step 1
How to cook pureed vegetable soup? Prepare all the necessary ingredients.

Step 2

Step 2
Peel the onion, rinse and finely chop. Heat vegetable oil in a saucepan and lightly fry the onion. Read how to choose a saucepan for cooking soup in a separate article. You will find a link to it at the end of the recipe.

Step 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.

Step 4

Step 4
Wash the pumpkin in running water, peel about half the skin and cut into small cubes.

Step 5

Step 5
Wash the bell pepper in running water, remove the stem and seeds and cut as desired.

Step 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 the soup puree, there is no 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.

Step 7

Step 7
Cook vegetables over low heat until soft. You can check readiness with a knife; it should easily pierce the vegetable pieces.

Step 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.

Step 9

Step 9
Add nutmeg to the resulting mass, if desired, and any other spices to your taste.

Step 10

Step 10
Pour cream into puree, stir. Warm the soup over medium heat, stirring frequently. You can take cream of any fat content.

Step 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.

Step 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!

Additional rubrics

Related recipes