Potato cream soup in a slow cooker. Soup puree in a slow cooker recipes. Chanterelle soup in a slow cooker

The name of puree soups speaks for itself - the ingredients of this simple dish are usually completely ground into porridge and diluted with broth. Due to their texture, these soups are easily digestible and are usually included in children's and diet menus.

While making pureed soups is usually straightforward, the cooking process will become even easier if you use a kitchen assistant - a multicooker.

Cheese puree soup in a slow cooker

Who doesn't love the tender and creamy texture of a creamy cheese soup? That's right, everyone loves her. So why not make such a nice and warming soup for dinner tonight? Moreover, we have a simple and delicious recipe for you.

Ingredients:

• butter - 3 tbsp. spoons;
• onion - 1 pc .;
• flour - ¼ st.;
• chicken broth - 3 tbsp.;
• milk - 3 tbsp.;
• hard cheese - 500 g.

Preparation

Preheat your slow cooker and brown the finely chopped onion in the Fry or Bake mode. When the onion is almost ready, add flour and mix until smooth. Then pour in the chicken broth and switch the multicooker to the "Cooking" or "Soup" mode. When the thick soup begins to boil, it's time to gradually add grated cheese in portions and immediately turn off the multicooker, let the cheese melt in the residual heat. That's it, the soup is ready, now it can be served with a ruddy crouton, garnished with a pinch of paprika and chopped shallots.

Pumpkin cream soup in a slow cooker

Recipes for a multicooker, and especially a puree soup, are not particularly difficult and time-consuming. With the help of your kitchen helper, prepare a flavored pumpkin soup in a minimum of time using the following recipe.

Ingredients:

• butter - 2 tbsp. spoons;
• onions - ½ pcs.;
• carrots - ½ pcs.;
• celery - 1 stalk;
• pumpkin - 300 g;
• chicken broth - 3 tbsp.;
• cream - 1 tbsp.;
• dried ginger - ½ tsp;
• salt, white pepper.

Preparation

Put butter and coarsely chopped vegetables into the multicooker bowl, fry everything until soft, as usual on the "Fry" or "Pastry" until soft. Using a blender, puree the vegetables and return them to the bowl, set the Soup mode, add the cream and broth. Season the soup and serve it along with toasted pumpkin seeds.

Chicken puree soup in a slow cooker

Ingredients:

• chicken broth - 2 tbsp.;
• chicken fillet - 600 g;
• onion - 1 pc .;
• celery - 2 stalks;
• butter - 50 g;
• cream - ½ tbsp.;
• potatoes - 300 g;
• parsley - ½ bunch;
• salt pepper.

Preparation

Boil the chicken fillet in salted water on the stove. In a slow cooker in butter, fry the onions, add chopped potatoes and celery, fill everything with chicken broth and cook until cooked in the "Cooking" or "Soup" mode. Beat the finished vegetables with a blender until smooth and season. Before serving, mix the soup with the chicken fillet slices and serve, garnished with parsley.

Tomato puree soup in a slow cooker

Ingredients:

Preparation

Fry slices of peeled tomatoes in butter. When they become soft, add the crushed garlic and broth, and turn on the "Soup". In a separate bowl, combine the cream and flour and pour this mixture into the future soup, cook for another 5-7 minutes. Beat the soup with a blender, salt and pepper.

Remove the crumb from the loaf of black bread and bake the bread bowl in the oven for 15 minutes at 180 degrees. Pour tomato puree soup into the toasted bread base, add a spoonful of sour cream and serve. Bon Appetit!

Step-by-step recipes for making nutritious pumpkin puree soups in a multicooker according to a classic recipe, options with potatoes, zucchini, chicken, cream and cheese

2017-12-05 Marina Danko

Grade
recipe

10415

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

2 gr.

Carbohydrates

7 gr.

46 kcal.

Option 1: The classic recipe for pumpkin puree soup in a slow cooker with croutons

Pumpkin is considered to be the royal vegetable. Its pulp contains a lot of useful and nutritious substances that support the normal functioning of the body and strengthen the immune system.

Puree soups, which have recently entered our cuisine, are increasingly becoming the hallmarks of restaurants. Plus, tender and nutritious puree soups are good for baby food too.

There are so many pumpkin puree soups in a slow cooker that everyone can easily choose the most suitable one for themselves. They are cooked in water, vegetable broth and meat broth, with various vegetables. Supplemented with cream, cheese, milk and spices. Let's start with the simplest, classic version.

Ingredients:

• a pound of pumpkin;
• large carrots and small onions;
• garlic;
• a spoonful of olive oil;
• drinking water or broth;
• ready-made mixture of aromatic spices - 1 tsp;
• four thin slices of a loaf (baguette);
• refined oil - 2.5 tbsp. l .;
• three pinches of dried garlic.

Step-by-step recipe for classic pumpkin puree soup in a slow cooker

First of all, let's deal with crackers. The bread needs to be dried in the oven, which will take about 25 minutes, the croutons will be ready at the same time as the soup.

Cut the loaf slices into small cubes or cubes, put them on the brazier. Sprinkle with salt mixed with dried garlic and spices, sprinkle with olive oil, place in the oven. We dry the bread at 110 degrees.

Next, we prepare the vegetables. We peel the carrots and onions, cut off the peel of the pumpkin and select the fibrous part with seeds. Pumpkin can be taken both frozen and fresh. Frozen, of course, completely thaw.

Chop the onion into small slices, cut the pumpkin pulp into small pieces, and chop the carrots through a coarse grater.

We start the processor in frying mode. Pour one and a half tablespoons of oil into the bowl and immediately put the chopped vegetables into it. Stirring, fry for five minutes.

Fill vegetables with water or broth so that the liquid covers them by 2 cm. We transfer the multicooker to the "Cooking" mode for a quarter of an hour.

At the end of the program, the soup is ready, now you need to puree it and do it in two ways. The fastest is to interrupt with a blender, the second is more time consuming - to grind through a metal sieve.

Add a spoonful of chopped garlic to the finished soup. Hot, pour into bowls and serve, sprinkle with croutons.

Option 2: A quick slow cooker pumpkin soup with potatoes

A similar soup can be supplemented with potatoes, it will turn out to be thicker and very satisfying. The cooking process is quite simple and almost no different from the classic one. To shorten the time, chop the vegetables finely and exclude browning.

Ingredients:

• three large potatoes;
• a pound of pumpkin pulp;
• small carrot;
• two tablespoons of peeled pumpkin seeds;
• one onion;
• garlic;
• a spoonful of grated nutmeg;
• ready-made croutons with garlic aroma.

How to Quickly Make Pumpkin Soup in a Multicooker

We clean all the vegetables by washing, chop finely into a multicooker bowl. We do not lay the garlic, it is better to add it to the ready-made soup.

Add nutmeg and a little salt to the vegetables, pour in half a liter of filtered hot water.

We close the lid, start the extinguishing mode for 20 minutes.

Grind the finished soup through a sieve or interrupt until smooth with a blender. Warm up slightly, put chopped garlic in the soup, add salt if necessary. Pour into plates, put pumpkin seeds and crackers in each portion. It is recommended to serve low-fat sour cream with pumpkin soup with potatoes.

The puree soup is tastier from white potatoes. Potatoes with pink or purple skins are best fried and tend to be less cooked and less cooked.

Option 3: Delicious pumpkin puree soup in a slow cooker with cream cheese and apple

Pumpkin contains vitamin E, which is better absorbed by the body in combination with fats. For this reason, cream, sour cream or milk is added to pumpkin soups. In addition, these products give the soup a subtle creamy flavor and a softer texture. The pumpkin dish will saturate the apple with a new spicy taste, a slight sourness will be in place here.

Ingredients:

• onion head;
• 700 grams of skinless pumpkin;
• garlic;
• a small slice of ginger;
• a spoonful of curry;
• three potatoes;
• 200 grams of cream cheese;
• a small sour apple;
• 30 ml of non-aromatic oil.

Step by step recipe

We wash the peeled vegetables with water. Rub the ginger on a fine grater, finely chop one large clove of garlic, cut the onion into thin half rings.

Fry vegetables in a slow cooker for two minutes, in oil. Add curry and let it warm up for another three minutes.

Cut the pumpkin pulp into small pieces. After peeling the apple from the peel, cut into slices. Cut the potatoes into small cubes.

We spread the potatoes, apple and pumpkin to the browned vegetables and add one and a half liters of boiling water. After adding a little less than a tablespoon of salt, close the multicooker tightly and start the Soup program.

At the end of the set program, add the cream cheese and interrupt thoroughly with an immersion blender.

Option 4: Hearty Pumpkin Soup in a Multicooker with Chicken

For many men, soup without meat is not soup, which, in their opinion, is quite true. The chicken soup turns out to be denser, it is nourishing and perfectly nourishes the body. It can be prepared according to the proposed recipe or made dietary. In the second case, vegetables should not be sautéed, they should be added to the broth along with potatoes and pumpkin. It is also advisable to exclude seeds, and replace the sour cream with yogurt when serving.

Ingredients:

• chilled chicken fillet - 300 gr.;
• potatoes - two medium tubers;
• 300 grams of pumpkin (pulp);
• sweet carrot;
• a spoonful of sunflower oil;
• dill, fresh;
• a handful of pumpkin seeds.

How to cook

We peel the carrots and onions, set aside half of each vegetable. Chop the remaining parts: three carrots on a medium grater, cut the onion into small slices.

After pouring vegetable oil into the bowl, immediately put the carrots in it along with the onions. Saute vegetables in frying mode, up to three minutes, transfer to a plate.

We wash the chicken fillet with cool water. After lightly drying, cut into a clean cooking bowl.

We lower the washed dill, the halves of carrots and onions left earlier to the chicken. Fill the meat with one and a half liters of hot water, add salt. Turning on the processor in the "Soup" mode, cook the broth for half an hour.

We take out all solid foods from the broth, including fillets. Put the boiled chicken in a plate and cover so that the meat does not weather, and throw away the rest.

Dip medium-sized chopped potatoes and pumpkin pulp into a bowl of broth. Add browned vegetables and salt a little. We put the device into extinguishing mode, setting the time on the timer to 20 minutes.

Grind the finished dish with a blender. Put pieces of boiled fillet in it and bring to a boil in the "Soup" mode.

When serving, add the fried pumpkin seeds in portions. May be supplemented with fresh herbs and sour cream.

Option 5: Thick pumpkin soup in a slow cooker with zucchini

A variation of a creamy sauteed vegetable soup. Cream is precisely the ingredient that gives the soup its tenderness and flavor, which is why it has gained such popularity. It is advisable to select cream with the lowest percentage of fat, it is best to take 10%, which is usually added to coffee. Heavy cream will not work; it is better to pre-dilute them with water.

Ingredients:

• small young zucchini;
• 300 gr. pumpkin pulp;
• onion head;
• 800 ml of water (vegetable broth or light broth);
• garlic;
• three tablespoons of vegetable oil;
• 50 ml of cream.

Step by step recipe

Finely chop the onion with two cloves of garlic with a knife. Put the slices in the cooking bowl and add the oil. Stirring, fry on the "Fry" or "Bake" option until a light blush.

Cut off the peel from the pumpkin, remove the fibers along with the seeds. Cut the flesh into smaller pieces, put it on the onion sauteed with garlic and continue to fry.

Two minutes later, after adding the pumpkin, put the zucchini, cut into small cubes, into the bowl. From it, you also need to first cut off the peel and remove large seeds.

Having mixed the slices of zucchini with fried vegetables well, close the lid and switch the mode to "Stew". We manually set 10 minutes on the timer.

While the vegetables are stewing, bring the broth to a boil in a saucepan on the stove.

After stopping the program, grind the stewed vegetables with a blender and dilute the soup to the desired thickness with boiling liquid. After adjusting the taste with salt, add the cream. Mix thoroughly, pour into plates and serve with fresh herbs and croutons.

The recipes for pumpkin mashed soup for a multicooker are so simple that even an inexperienced cook can handle the preparation of such a first course. They are satisfying, nutritious, and healthy. They are eaten with pleasure by kids and adults.

Usually vegetable soups are not in high demand. Yes, they are healthy, but this fact by no means encourages the active use of these first courses.

The specific taste of vegetables is not to everyone's liking. However, it is possible to prepare such a puree soup from these products in a slow cooker, which will please, if not all skeptical gourmets, then most of it - that's for sure.

What is this dish? Let's consider.

Recipe: "Vegetable puree soup in a slow cooker"

Ingredients:

• - 2 pieces of large sizes
• frozen mixture of vegetables - 500 g
• processed cheese - 1 pc.
• water - 1 l

The frozen mixture can contain a variety of vegetables. In this case, the mixture consists of cauliflower and Brussels sprouts, broccoli, carrots, green beans. If the mixture, in your opinion, lacks a certain component, then it can be added. For example, we added another 50 g of green peas to this mixture.

Preparation:

1. This soup is good because you do not need to mess around with the preparation of products for a long time. The only ingredient that will take effort is potatoes. We clean it, wash it and cut it - the shape is arbitrary.

2. Put a mixture of vegetables in a container. You do not need to defrost it.

3. Put the potatoes on top.

4. Fill with water - it will just cover all the vegetables. There is no need to salt at this stage. We place the filled bowl in the multicooker and, choosing the mode "Soup", set the time to 40 minutes.

5. And now it's the turn of the secret ingredient that changes the taste of the soup for the better, and therefore makes it desirable for many people. What is this? Processed cheese! We cut it into small cubes.

6. A couple of minutes before the end of cooking, put cheese on the vegetables. You don't need to stir. If the cheese does not have time to completely melt, it's okay. Further, when grinding products in mashed potatoes, he will have time to do this.

7. After 2 minutes, transfer the food from the multicooker to the bowl of the food processor and chop it. As a result, you should get a mass that is uniform in color and consistency.

Our multicooker vegetable puree soup is ready! Pour it into a saucepan and taste it. If the salt shared by the cheese is not enough, add salt. If everything is just right, then we pour the soup into bowls and delight the household.

Bon Appetit!

Cooking cream cheese soup in a slow cooker

To prepare cheese soup in a multicooker, the model of the device is not important. Each of them has all the necessary functions - fry and boil. The only difference may relate to the cooking time itself - if your multicooker is also a pressure cooker, then you will be able to cook this soup a few minutes faster.

Cheese puree soup in a slow cooker is very easy to prepare. Onions, potatoes, carrots and mushrooms should be washed well and chopped as small as possible. Since the soup will be mashed, the cutting method can be arbitrary - the main thing is that the pieces are thin and cook faster.

Pour some vegetable oil into the bowl of the appliance, turn on the Fry mode and put prepared vegetables in it.

Lightly fry the onions, potatoes and carrots - 5-6 minutes is enough, then add the mushrooms on top.

Do not close the lid of the multicooker, then the vegetables will be fried, not stewed.

When the vegetables acquire a beautiful golden hue, add processed cheese to them. To make it dissolve better, you can finely chop it with a knife or grate it on a coarse grater.

After adding cheese, you should carefully monitor the products so that they do not burn.

As soon as the cheese is melted, pour cold water or vegetable broth, switch the multicooker to the Stew or boil mode and cook for another 20 minutes.

Grind the ready-made soup with an immersion or conventional blender and pour into plates, you can add a little fresh or dry herbs.

Cooking cream cheese soup in a slow cooker

Cream cheese soup in a slow cooker is cooked a little differently. To make it creamy, a white sauce made from flour and cream or milk is usually added to it.

In a multicooker, this process can be made much easier - after all, all the necessary ingredients are prepared at the same time.

To make this delicate soup not only beautiful, but also tasty, you will need to take the following ingredients:

• Champignons - 500 gr
• Milk - 0.5 l
• Cream or sour cream - 250 ml
• Flour - 1 tbsp, l
• Cheese - 100 gr
• Onion - 1 piece
• Fresh or dried greens - 1/2 h, l

It will take you a little more than 30 minutes to prepare this soup - half the time is spent frying vegetables, the other half - boiling or stewing.

Pour milk into a blender bowl and add a little greens. A variety of herbs and spices will suit your taste - oregano, dried parsley or Provencal herbs.

Wash the champignons or just peel, cut into thin cubes.

Pour vegetable oil into the multicooker bowl, but if you wish, you can take butter.

Turn on the multicooker to the Fry mode, put mushrooms and onions in the bowl and fry well.

When the vegetables are ready, they will need to be placed in the blender bowl - directly into the milk and whisk.

Pour the resulting mixture into the multicooker bowl, switch it to the Soup, Cooking or Stewing mode.

Pour flour on top and mix well, add cream, milk or a little water if necessary. It remains to cover the multicooker with a lid and bring the soup to a boil.

Grate cheese or use already grated cheese - Parmesan is ideal for this soup, although you can replace it with regular processed cheese.

Pour the soup into bowls, sprinkle with cheese and garnish with herbs. Bon Appetit!

If the question arose about what else you can cook soup for lunch, feel free to choose mashed potatoes. Firstly, from time to time it will be "pleasant" for the stomach to eat mashed food, and secondly, it is quite nutritious, unusual and original. You can cook mashed soups from vegetables or mushrooms,
the latter are very aromatic and delicious in taste. In order not to fool your head for a long time with these masterpieces, use a multicooker for cooking. And the pots and pans will be clean and the soup will cook.

The recipe for mushroom puree soup in a slow cooker

Ingredients:

• Three potatoes.
• Bulb.
• Carrot. I didn't have a carrot - I replaced it with red bell pepper, it worked out well.
• 300-400 grams of mushrooms.
• For flavor, you can add a handful of dried ones.
• One and a half glasses of heavy cream (at least 20%).
• Chicken broth.
• Spices.
• A clove of garlic.
• Greens and croutons for serving.

Cooking Soup Puree in a Redmond Multicooker

We clean the vegetables, chop the onion, soak the mushrooms (if they are dried).

Cut carrots into cubes, potatoes into cubes, fresh mushrooms at random. We select the "buckwheat" program in the multicooker and send the onions and carrots to the bowl. Cook, stirring for 10 minutes, then add chopped garlic, mushrooms and potatoes. Blush the ingredients under a closed lid.

As soon as the multicooker signal sounds about the end of cooking, add the broth (300 ml is needed) and cook on the same mode for about 15 minutes. Do not forget about spices, at this moment we add everything to taste.

Whisk all the ingredients with the liquid with an immersion blender (not in the multicooker bowl) and pour back into the container, pour in the cream and simmer our mashed potatoes in the Redmond multicooker for at least 15-20 minutes in the "soup" mode.

When cooking is over, let it brew for another 15-20 minutes and can be served sprinkled with herbs and crackers.

It will also be interesting if the ready-made soup is sprinkled with herbs when serving, and garnished with a few slices of fried mushrooms.