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Creamy Zucchini Soup with Tomatoes

I set out to make a purée and ended up with a delicious soup the whole family loved! This wonderful creamy zucchini soup with bell pepper and tomatoes is sure to win people over with its great flavor.

Siberian cooksAuthor avatar
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Zucchini soup with tomatoes and cream
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Zucchini soup with tomatoes and cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 33 % 3 g
Carbohydrates 56 % 5 g
63 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

  1. Step 1:

    Step 1

    Gather everything you'll need for this delicious creamy soup.

  2. Step 2:

    Step 2

    Cut 1 kg (about 2 lb) of zucchini into roughly chopped, not-too-small cubes.

  3. Step 3:

    Step 3

    Put the zucchini in a soup pot, add water to a little over halfway up the pot, and set it over the heat to cook.

  4. Step 4:

    Step 4

    Cut a bell pepper into rough cubes.

  5. Step 5:

    Step 5

    Put the chopped pepper in a skillet with a little vegetable oil.

  6. Step 6:

    Step 6

    Cut an onion into half-rings.

  7. Step 7:

    Step 7

    Add the onion to the bell pepper in the skillet.

  8. Step 8:

    Step 8

    Slice two cloves of garlic and add them to the skillet.

  9. Step 9:

    Step 9

    Grate a carrot on the large holes of a grater.

  10. Step 10:

    Step 10

    Add the grated carrot to the skillet.

  11. Step 11:

    Step 11

    Cut 300 g of tomatoes into rough cubes and add them to the skillet.

  12. Step 12:

    Step 12

    Finely chop 50 g of mixed dill and parsley.

  13. Step 13:

    Step 13

    Set the skillet of chopped vegetables over medium heat and sauté, stirring constantly.

  14. Step 14:

    Step 14

    Transfer the sautéed vegetables to the pot with the zucchini, stir, and cook 3 more minutes.

  15. Step 15:

    Step 15

    Add the chopped parsley and dill to the pot.

  16. Step 16:

    Step 16

    Add 200 g of cream and blend everything smooth with an immersion blender.

  17. Step 17:

    Step 17

    Ladle the finished soup into bowls and serve.

  18. Step 18:

    Step 18

    Simple, homemade, and delicious—made from everyday ingredients. Enjoy, friends!

  • Did you know creamy puréed soups were invented in France and were once eaten only by aristocrats? I didn't either. Someone once offered me their signature version. I wasn't expecting much—how wrong I was! It's not just tasty, it makes you want to lick the bowl clean: silky vegetables and layered flavors that unfold one after another. A flavor fireworks—and it couldn't be easier to make.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g

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