Broccoli soup. Broccoli cream soup is a very tasty dietary recipe. A simple and tasty recipe for cream soup with Dor Blue cheese.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Broccoli is an amazing and healthy vegetable. It contains most of the vitamins and minerals that are necessary for beauties of all ages. Regular consumption of cabbage soup improves your well-being, lifts your mood and gives you strength. All that remains is to decide which broccoli recipe to choose, because there are so many dishes!

How to make broccoli soup

It doesn’t take much time to make broccoli soup with a surprising color and aroma. This vegetable lends itself well to heat treatment, cooks quickly, and does not lose its qualities and beneficial properties for a long time, even after long-term freezing. For any recipe you will need fresh homemade vegetables, broth, herbs and spices, as well as any blender for chopping and mixing the mass.

Broccoli soup - recipe

Choosing the right broccoli soup recipe is easy. The composition of the dish depends on your wishes and availability of products. This vegetable goes well with meat broths, creamy dressings, and other products from the garden. Children will love cream soup with broccoli and soft melted cheese, because it has a delicate taste and bright aroma. Those who closely monitor their health are recommended to eat this dish at least once a week, using vegetable broth as a basis.

Broccoli soup with cream

• Cooking time: 25-30 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 493 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

Even a novice cook can prepare a delicious creamy broccoli soup with cream. The basic rule of this dish is that the cream should have maximum fat content. The ideal option would be rustic fresh ones. They will give food not only a delicate taste, but also an optimal density for saturation. You can serve the soup with fresh homemade bread or crispy croutons.

Ingredients:

• cabbage – 400 g;
• leek – 300 g;
• chicken egg – 2 pcs.;
• water – 300 g;
• heavy cream – 100 ml;
• salt, pepper - to taste;
• parsley – 10 g.

Cooking method:

1. Wash the cabbage in a bowl, divide into arbitrary pieces, and boil in salted water for 5-10 minutes.
2. Mix the eggs with a fork or whisk, pour in the cream, mix until smooth, and bring until thick.
3. Pour the mixture in a thin stream into the broth with cabbage. There is no need to stir; let the egg lumps form, as when preparing sorrel soup.
4. Chop the onion, add to the pan, cook for another 5-10 minutes.
5. Using a special attachment for grinding in a blender, bring to a creamy state.
6. Garnish the soup with parsley.

Broccoli and chicken soup

• Cooking time: 40-60 minutes.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 384 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A good option for lunch is broccoli and chicken soup. The dish is easy to prepare and satiates for 2-3 hours. In combination with a light main course or salad, you will be full and won’t remember about hunger until dinner. The calorie content of such soup is very low, which guarantees the absence of heaviness and extra pounds. An excellent choice for slimness and health.

Ingredients:

• chicken breast – 300 g;
• broccoli – 450 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 250 g;
• celery (root) – 50 g;
• greens - to taste;
• water – 3 l.

Cooking method:

1. Boil water, boil the breast, cut into small pieces.
2. Wash the cabbage, cut it into medium-sized pieces, put it in the broth, and add salt.
3. Celery, carrots, potatoes, onions cut into cubes.
4. Place all the ingredients in the broth with cabbage and cook until done.
5. Chop the greens.
6. Beat the finished dish in a blender until it becomes a thick puree.
7. Decorate with greens on top.

Broccoli and cauliflower soup

• Calorie content of the dish: 397 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

When you are completely out of mood and have no appetite, the original broccoli and cauliflower soup with aromatic French baguette will come to the rescue. This dish is so tender and tasty that it is impossible to resist, and how many necessary substances and vitamins it contains! Broccoli cream soup is especially good in autumn and winter, when vitamin deficiency is raging and the season of colds and ARVI begins.

Ingredients:

• broth or water – 1 liter;
• chicken fillet – 100 g;
• cabbage inflorescences – 50 g;
• potatoes – 50 g;
• onion – 30 g;
• carrots – 50 g;
• cauliflower – 50 g;
• flour – 1-2 tbsp. l.;
• salt, pepper - to taste;
• greens - for decoration.

Cooking method:

1. Place water on the stove. When it starts to boil, you can put the chopped chicken in it.
2. Wash all the vegetables, remove the skins and cut them as you like. Cabbage can simply be divided into small inflorescences.
3. When the meat is cooked, add potatoes and onions to the broth.
4. After 10 minutes, add the remaining vegetables.
5. Chop greens for decoration.
6. Using a blender, beat until thick sour cream. If the soup turns out liquid, add a couple of tablespoons of flour.
7. Decorate with greens. You can serve the soup with homemade croutons grated with a clove of garlic.

Cheese soup with broccoli

• Cooking time: 30-40 minutes.
• Calorie content of the dish: 759 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Spicy, flavorful broccoli cheese soup is perfect for a warming lunch in the fall and winter. Making soup will not be a problem, because any store sells frozen cabbage and other vegetables. To make the dish more aromatic, you can add your favorite oriental spices and serve in combination with crispy spicy croutons or crackers with garlic sauce.

Ingredients:

• processed cheese or cheese – 3-4 pcs. (100 g);
• cabbage – 150 g;
• cauliflower – 100 g;
• chicken fillet – 250 g;
• water – 1.5 l;
• garlic – 1-2 cloves;
• boiled egg – 1 pc.;
• salt - to taste;
• cloves – 2-3 pcs.;
• black pepper - to taste;
• Italian herbs - to taste;
• greens – 30 g.

Cooking method:

1. Pour water into a suitable pan, put it on fire, and boil the chicken.
2. Chop the vegetables, finely chop the herbs and eggs.
3. Three garlic on a fine grater, fry in olive oil with spices.
4. We grate the cheese as convenient.
5. When the meat is ready, take it out and let it cool for later slicing.
6. Boil vegetables in broth until tender.
7. Combine the chopped meat with broth and vegetables, pour in garlic oil, add cheese and leave until the cheese is completely dissolved.
8. In a blender, blend the soup until pureed.
9. Before serving, decorate the dish with a finely chopped egg and a spoonful of herbs.

Broccoli soup from Yulia Vysotskaya

• Number of servings: 6-8 persons.
• Calorie content of the dish: 1498 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Have you tried broccoli soup from Yulia Vysotskaya? This is an inimitable dish with a subtle aroma of spices, which guarantees a lot of pleasure and long-term satiety. It is a little more difficult to make than previous recipes, but the result is worth the effort. Thanks to roasting the cabbage, the cream soup acquires an unusual bright taste and an even more delicate consistency.

Ingredients:

• cabbage inflorescences – 700 g;
• onion – 150 g;
• garlic – 2-3 cloves;
• oil for frying – 2 tbsp. l.;
• meat broth – 600 ml;
• soft cheese – 120 g;
• canned white beans – 1 can;
• salt, ground pepper - to taste;
• thyme – 1 tsp.

Cooking method:

1. Wash the cabbage, divide into pieces, place on a greased baking sheet, pepper, salt and bake until soft for 20-30 minutes.
2. Sauté finely chopped onion until light golden brown, then add chopped garlic and thyme, simmer and fry for another 1-2 minutes.
3. Mix the finished cabbage in a saucepan with sauté, pour in the broth and bring to a boil. Cook everything for 15-20 minutes.
4. When the soup is almost ready, add grated cheese, beans, and add salt as needed.
5. Beat the mass with a blender. Serve with croutons.

Vegetable soup with broccoli - recipe

• Calorie content of the dish: 594 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple recipe for vegetable soup with broccoli that every housewife should have. The first one is quickly prepared, does not require much effort and perfectly satisfies hunger. You can add any vegetables you have on hand to this dish. Broccoli and Brussels sprouts are an original combination, bell peppers wouldn’t be out of place, tomatoes are perfect. The recipe is approximate, use your imagination!

Ingredients:

• broccoli cabbage – 750 g;
• broth - 1 l;
• large onion - 1 piece;
• potatoes – 200 g;
• carrots – 100 g;
• bell pepper – 150 g;
• thyme, thyme, salt, pepper - to taste.

Cooking method:

1. Wash, cut the cabbage, put in the broth, cook for 15-20 minutes.
2. Cut carrots, peppers, onions, potatoes into cubes. Add to broccoli, season with spices. Cook the vegetables until tender, approximately 10-15 minutes.
3. Grind the finished soup to puree in a blender. Serve with slices of cheese and bread.

Broccoli soup - dietary recipe

• Cooking time: 30-35 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 356 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Broccoli soup itself is dietary, if you do not use fat, butter and cheese for cooking. To further lighten it, you can avoid meat broths and potatoes, which contain starch that is dangerous for slimness. True, satiety after such a dish is less than from a full-fledged soup. But what tricks can you go to to keep your figure!

Ingredients:

• water – 1 l;
• broccoli – 300 g;
• onion – 1 pc.;
• cauliflower – 200 g;
• tomato – 1 pc.;
• dill - for decoration;
• salt, pepper - to taste.

Cooking method:

1. Separate the cabbage into florets.
2. Let the water boil, add both types of cabbage to it.
3. Grease the surface of the frying pan with oil and fry the chopped onion.
4. Remove the skin from the tomato, cut into cubes, and sauté together with the onion.
5. Chop the greens.
6. Add some salt and pour the sautéed vegetables into the pan.
7. Turn off the soup 3-5 minutes before it is ready.
8. Beat it until smooth in a blender.
9. Decorate with greens.

Broccoli and meat soup

• Cooking time: 45-60 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 964 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Want to cook a hearty lunch? Soup with broccoli and meat is perfect for this purpose. You can use lean pork, beef or light turkey to make a delicious dish. The main thing is to cook the meat well so that it remains soft and juicy, otherwise it will be difficult for you to grind it in a blender to a homogeneous consistency. The rest of the recipe is similar to the previous ones.

Ingredients:

• water – 1.5 l;
• meat – 300 g;
• broccoli – 500 g;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• buckwheat – 20 g;
• cottage cheese – 100 g.

Cooking method:

1. Boil the meat.
2. Divide the cabbage into pieces, cut the potatoes into cubes.
3. Finely chop the onion and fry until transparent.
4. Add the cabbage to the broth, remove the meat to cool and cut.
5. After 5 minutes, add potatoes, onions and buckwheat, cook until tender.
6. At the last moment, add cottage cheese to the soup.
7. Grind everything in a blender until creamy.

Soup with broccoli and melted cheese

• Cooking time: 30-40 minutes.
• Number of servings: 5-7 persons.
• Calorie content of the dish: 982 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Classic soup with broccoli and melted cheese looks impressive in the photo, fills the house with a pleasant creamy aroma and satisfies well. To cook it, you don't need special skills or expensive ingredients. The simplest inexpensive processed cheeses like “Druzhby” are perfect for this recipe. They are soft, but at the same time dense, easy to grate.

Ingredients:

• broth - 2 l;
• broccoli – 500 g;
• red onion – 2 pcs.;
• potatoes – 2 pcs.;
• processed cheese – 3 pcs.;
• salt, spices - to taste.

Cooking method:

1. First, lower the vegetables into the broth (all at once), wait until they are ready (15-20 minutes).
2. Freeze the cheeses a little, and then quickly grate finely directly into the pan.
3. Salt and season with spices.
4. Cool slightly (the onion should not float to the surface), beat with a blender until the consistency of puree.

Broccoli puree soup - cooking secrets

To make your lunch aromatic and tender in consistency, you need to know the simple secrets of preparing puree soup with broccoli:

1. Choose large cabbage. In first courses, you can use not only the curly inflorescences, but also the fleshy parts of the vegetable.
2. If you bought frozen cabbage, give it time to thaw before you start cooking. This will save you from excessive wateriness and the need to add flour.
3. Did you over-salt the dish? It’s not scary, this can be easily fixed if you put rice wrapped in a cloth in it for half an hour, it will absorb excess salt.
4. Always rinse cabbage florets thoroughly. Even frozen vegetables can contain dirt.
5. The soup tastes better if it uses at least 5 different vegetables.
6. In order not to be distracted by each step of the recipe, remember the basic sequence in which the products are added. When preparing puree soup, it does not matter what size and shape the pieces are.
7. Greens, which are recommended for decoration, are irreplaceable in broccoli soup. It makes it not only healthier, but also tastier and more pleasing to the eye.
8. If you are confused by the green color of the cream of soup, try adding a little turmeric to it. It will give a yellowish tint and a wonderful aroma.
9. To control the thickness of the dish, add broth in stages when grinding in a blender. To make it thicker, add a little starch or flour.
10. If you are making soup with cheese, let it sit for a while to develop flavor before serving. Then your dish will have a rich, creamy aroma.
11. During the hot season, low-fat puree soup can be eaten chilled.
12. If the dish has thickened more than you would like, add boiling water until it reaches the desired consistency. Don't forget to add salt and season as needed.
13. For a more delicate taste, you can add a little butter to the hot portion.
14. If you like dishes with a pronounced aroma of spices, try adding suneli hops and ginger. They add a very original taste to any soup.
15. Do not put vegetables in cold water, but boil it first. The vitamin C contained in the ingredients is quickly destroyed by temperatures. To preserve it, it is important to minimize the processing time interval.

Video: broccoli soup

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There are many varieties of broccoli, but for creamed soup it is best to use early varieties such as Batavia F1, Linda and Curly Head. They have a pronounced taste and carry many benefits for the human body. Proper preparation of the product will ensure the delight of culinary discovery and will become a favorite dish for life.

Broccoli soup with cream

The ancient Romans recognized the potential of broccoli; later the Italians and French began to admire this storehouse of vitamins. A delicate creamy soup made from broccoli and cream is today prepared by the most successful chefs in the world and served in the best restaurants around the world. So why not try creating this treat at home?

To get as close as possible to the secret recipes of experienced chefs, you need to stock up on the following products:

• 500 grams of fresh broccoli;
• 1 medium leek (can be replaced with leek);
• 15 grams of butter;
• 1 glass of cream 15% fat;
• 2 cloves of garlic;
• 1 cup chicken broth;
• 3-4 sprigs of parsley;
• a pinch of salt;
• a pinch of pepper.

Preparation of broccoli puree soup consists of several stages.

1. The first step is to brown the finely chopped onion in butter.
2. Next, we divide the cabbage into separate “umbrellas” and place them in a saucepan to fry with the onions.
3. After a couple of minutes, pour the vegetables with chicken broth and boil for about 10 minutes. You should not cook broccoli for more than 7-10 minutes, as this will deprive it of its beneficial qualities.
4. Remove from heat when the inflorescences have become soft.
5. Now, using a blender, mix the resulting soup, cream, salt, pepper, and chopped garlic.
6. After obtaining a homogeneous puree, you need to boil it for a couple of minutes, stirring constantly. Serving will be more impressive if the dish is first decorated with parsley leaves.

Vegetable soup - dietary recipe

Broccoli is a valuable low-calorie product containing a large amount of vitamins and microelements, so its consumption is recommended during the diet. 100 grams of this cabbage contains only 34 kcal, which allows you to effectively burn kilograms. But indications for use are not only overweight. Broccoli dishes are included in the menu during the postoperative recovery period of patients.

To prepare healthy dietary vegetable broccoli soup you need:

• 250 grams of broccoli;
• 150 grams of canned green peas;
• 1 onion;
• 2 potatoes;
• 1 carrot;
• 50 grams of low-fat yogurt without fillers;
• 1 tomato;
• 3 liters of water;
• 1 bell pepper;
• greens to taste;
• a pinch of salt.

The main rule defining dietary dishes is that they do not need to be fried.

The soup should be light but flavorful. Chop all the vegetables into cubes, divide the broccoli into inflorescences. All ingredients should be cooked in the following order:

1. Potatoes, onions, carrots;
2. Peas, tomato, pepper;
3. Broccoli.

The interval between adding products should be about 5 minutes. In total, cooking the soup takes only 20 minutes. At the very end you need to add a little salt, and before serving, season the dish with yogurt and garnish with herbs.

Original recipe with melted cheese

Lovers of hearty, aromatic soups should pay attention to this recipe. In this case, the dish will be satisfying and will give you energy for the whole day. During the cooking process, the cheese must melt, so you need to choose the softest creamy product. 2-3 sticks are better.

Ingredients:

• 2-3 blocks of processed cheese;
• 350 grams of broccoli;
• 2 tbsp. spoons of flour;
• 1 onion;
• 3 medium potatoes;
• 1 carrot;
• 2 tbsp. spoons of vegetable oil;
• 1 sprig of green onion;
• a pinch of nutmeg;
• Bay leaf;
• 1 sprig of parsley;
• a pinch of salt.

Preparation:

1. First you need to divide the broccoli into pieces and chop the remaining vegetables.
2. Onions and carrots are fried in a frying pan for about 5 minutes, after which flour and half a glass of water are added.
3. This frying needs to simmer for another 15 minutes, stirring occasionally. In the meantime, you can put the potatoes to boil and grate the processed cheese on a fine grater.
4. When the potatoes have become soft, add cheese, onions, carrots and broccoli.
5. After boiling, throw the herbs and seasonings into the pan. The soup should not boil for long, about 5 minutes, after which it is better to let it brew for 10-20 minutes.

Delicious creamy soup with broccoli and croutons

Another worthy dish option is cream soup with croutons. This dish is best suited for the first half of the day or lunch. Its calorie content is not high, but by adding croutons, the body receives slow carbohydrates and is filled with strength.

Ingredients:

• 250-300 grams of broccoli;
• 400 ml water or meat broth;
• 150 grams of sour cream 18% fat;
• 2-3 potatoes;
• 1 red onion;
• a couple of cloves of garlic;
• 10 grams of olive oil;
• a pinch of salt;
• 50 grams of toast.

Preparation:

1. Pour chopped onion and garlic into a heated frying pan, greased with olive oil, and fry until golden brown.
2. Divide the broccoli florets into small pieces and cut the potatoes into cubes.
3. Now add the vegetables to the pan and brown a little.
4. All contents are carefully transferred into a saucepan and filled with water or broth. When the vegetables become soft, add salt to the dish and remove from heat.
5. Next, using a blender, beat the puree together with sour cream. Before serving, the resulting cream should be sprinkled with croutons.

Chicken option

The good thing about chicken soup is that you can even eat it for dinner. Chicken contains a large amount of protein, which is so necessary for the body in the evening, and broccoli is rich in fiber, and therefore contributes to the proper functioning of the digestive system. In addition, this dish will not harm your figure, because it contains very little fat.

The recipe for broccoli and chicken soup is extremely simple. First you need to prepare the following number of ingredients:

• 1 chicken breast;
• 400 grams of broccoli;
• 2 stalks of celery;
• 1 onion;
• 2 carrots;
• 10 grams of olive or sunflower oil;
• 1 chicken egg;
• a pinch of pepper mixture;
• Bay leaf;
• a pinch of salt.

Preparation:

1. The first step is to hard boil the egg. This takes 10-12 minutes after boiling.
2. Cut the chicken breast into cubes, add 3 liters of water and let it cook for half an hour.
3. Meanwhile, prepare the vegetables: cut celery, onions, and carrots into rings. Add them to the meat, and after 10-15 minutes add broccoli florets, a finely chopped egg, season and salt the soup. Another 7 minutes and the dish is ready.

Baby broccoli soup

It is extremely important for a growing body to receive the required amount of nutrients daily. Therefore, children's soup, which contains broccoli, will fill the lion's share of the daily requirement. It is recommended to prepare dishes for children from fresh vegetables. In winter, you can get by with frozen foods. To be sure of their quality, you can prepare your own vegetables during the season.

You need to add the following vitamins to children's soup:

• 300 grams of broccoli;
• 1 onion;
• 50 grams of zucchini;
• 1 carrot;
• 2 potatoes;
• 2-3 tbsp. spoons of sour cream or cream;
• a pinch of salt.

Preparation:

1. Boil potatoes, onions and carrots in boiling water for about 30 minutes and broccoli with zucchini for about 10 minutes.
2. When all the vegetables are ready, grind them into a paste using a blender and add salt.
3. To prevent the puree from being too thick, add the broth in which the vegetables were cooked by eye and mix thoroughly again. Just before serving, add a spoonful of sour cream or cream.

Sometimes it’s very difficult to persuade kids to eat the entire portion, so you can use a trick: place animal or bird shapes cut from vegetables on top of the thick soup. This will attract the attention of the little fidget and improve his appetite.

There are no similar materials.

Cream of broccoli soup is a healthy dish that takes minimal time to prepare.

In order for broccoli or asparagus cabbage to retain vitamins and other beneficial substances (beta-carotene, vitamin C, PP, U, etc.), the vegetable should be cooked for no more than 5-7 minutes. Quick-frozen cabbage is cooked a little longer - 10-12 minutes. After cooking, the broccoli should retain its fresh green color and be crisp.

Broccoli is an excellent base for creamy soups. This first course will be useful for children from the very beginning of complementary feeding and for adults as an example of healthy eating.

You can diversify and enrich the taste of broccoli with the help of other ingredients included in cream soups with this vegetable. Among them: chicken, bacon, cream, other vegetables, croutons, spices.

How to make creamy broccoli soup - 15 varieties

This soup can be cooked in less than 1 hour. This dish is light and healthy, so you can eat it at any meal.

Ingredients:

• broccoli - 400 g;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• milk or cream - 200 ml;
• flour;
• butter - 2 tbsp;
• water or broth - 600 ml;
• salt and pepper - to taste

Preparation:

Boil water, add coarsely chopped potatoes and cook for 10 minutes.

Cut the onion into half rings, then fry in butter until the vegetable is transparent. Add a few tablespoons to the onion. flour, mix and cook for another 3 minutes. Pour milk into the pan, stir again, cook for 4 minutes. After the ingredients have thickened, pour them into the pan with the potatoes, add the broccoli, divided into florets, and cook for 10 minutes. Salt and add pepper to the soup. Once the broccoli is ready, turn off the soup and whisk. Return the soup to the pan and boil for 2 minutes. Serve hot.

Preparing this soup takes 15 minutes.

This soup is perfect for children.

Ingredients:

• broccoli - 500 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• processed cream cheese - 100g;
• vegetable oil or butter - 1 tbsp;
• cream;
• crackers;
• salt - to taste

Preparation:

Cut the onions and carrots into cubes, add salt and fry in oil.

Place broccoli in boiling water and cook for about 10 minutes. Add roasted broccoli and cream cheese. Beat the slightly cooled soup with a blender. When serving, add croutons to the bowls of soup, garnish each serving with cream and a sprig of parsley.

A nutritious soup with a variety of ingredients suitable for lunch as a first course.

Ingredients:

• broccoli - 800 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• loaf - 1 pc.;
• cream (15%) - 100 ml;
• butter - 3 tbsp;
• olive oil - to taste;
• flour - 2 tbsp;
• dried chili pepper - 1/4 tsp;
• salt;
• pepper - to taste
• broth - 1 l;

Preparation:

Cook broth, chicken or vegetable. Cut onions and carrots into large pieces. Separate broccoli into florets. Heat the butter in a saucepan and fry the onions and carrots in it. Add broccoli, then flour. Fry for 1 minute. Pour the broth over the ingredients, cook the broccoli until the broccoli is ready, add salt and pepper at the end, and add cream.

Grind with a blender, pour the soup into bowls, sprinkle with crackers.

Cut the crusts off the loaf, cut into cubes, sprinkle with pepper and salt, add dried chili, and sprinkle with olive oil. Cook the croutons in the oven and sprinkle portions of the soup with them.

Light soup with lots of vegetables

Ingredients:

• broccoli cabbage - 1 head;
• spinach - 1 bunch;
• onion - 1 pc.;
• potatoes - 2-3 pcs.;
• celery (root) - 1/4 pcs.;
• cream 20% - 150 ml;
• salt;
• pepper - to taste;
• vegetable oil - for frying;
• water - 700 ml

Preparation:

Cut the celery root and onion into cubes and fry them in a frying pan. Place potato cubes into the pan, add frying, add water, and cook over low heat. Chop the spinach and separate the broccoli into florets. Add broccoli to the soup when the potatoes are soft.

Cook for 5 minutes, then add spinach. Bring the soup to a boil and cook for no more than 2 minutes. Beat the soup with a blender, heat the cream, pour it into the soup and beat again. Warm it up a little, add salt and pepper. Serve hot, optionally with crackers.

A nutritious, complete first course made with meat broth. Cooking time - about 40 minutes.

Ingredients:

• broccoli - 1 kg;
• onion - 1 pc.;
• chicken broth - 1 l;
• cream 25% - 100 ml;
• garlic - 5 cloves;
• vegetable oil - 1 tbsp;
• sea ​​salt;
• pepper - to taste

Preparation:

Chop and fry the onion and garlic until soft, drop the broccoli florets, add salt and pepper, and simmer over low heat.

Heat the broth and pour it into the pan, bring to a boil. Beat the soup with a blender and heat it up.

Do not boil the soup, otherwise the dish will lose many vitamins and nutrients.

Heat the cream, pour it into the soup, stir.

Delicate creamy broccoli soup

Ingredients:

• broccoli - 500 g;
• celery root - 200 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• cream 35% - 200 ml

Preparation:

Prepare frying: onion + garlic until soft. Cut the celery root into cubes, add salt and pepper, and place in a frying pan. Simmer for 10 minutes, pour in 100 g of cream, simmer for another 20 minutes. under the lid. Place stewed celery in boiling water. After boiling, cook for 10 minutes, then drop in the broccoli pieces, boil and cook for another 5 minutes. Cool the soup a little, beat it with a blender, add salt and pepper. Return the dish to the heat, add 100 ml of cream and bring to a boil.

This delicious soup can be prepared in 50 minutes. The base of the dish is broccoli slaw and spicy blue cheese.

Ingredients:

• broccoli - 1 head;
• blue cheese - 100 g;
• milk - 750 ml;
• cream - 250 ml;
• butter - 20 g;
• onions - 2 pcs.;
• garlic - 1 head

Preparation:

Melt the butter, fry the chopped onion in it, after 1 minute. add chopped garlic, fry for another 1 minute. Divide into broccoli florets and add to vegetables. Pour in milk, simmer for 1/2 hour. Next, add slices of blue cheese (part), pour in cream (also, only part). Let's salt and pepper the soup. Cook for another 10 minutes, then beat with a blender. When serving, pour cream over the finished dish and add a few slices of cheese.

Vitamin cream soup. The basis of the dish is made up of products that combine harmoniously with each other. It's broccoli, blue cheese, milk and cream.

Ingredients:

• broccoli - 200 g;
• onion - 500 g;
• garlic - 2 cloves;
• potatoes - 300 g;
• blue cheese - 100 g;
• milk - 400 ml;
• drinking cream - 6 tbsp;
• water - 400 ml;
• salt;
• pepper - to taste;
• parsley - to taste

Preparation:

Chop onion and garlic. Melt butter in a saucepan and simmer vegetables until soft. Coarsely chop the potatoes and broccoli, add to the saucepan and stir.

Pour in water and milk, bring to a boil, add salt and pepper. Cook the soup over low heat until the vegetables are ready. Beat the dish with a blender. Return the soup to the saucepan and sprinkle with shredded cheese. We wait until the cheese melts. Pour cream over portions of soup and garnish with parsley sprigs.

An original combination of broccoli with sea fish and fresh notes of mint and cloves.

Ingredients:

• broccoli - 300 g;
• salted salmon - 100 g;
• onions - 1.5 pcs.;
• milk - 200 ml;
• fresh mint - 100 g;
• flour - 70 g;
• butter - 70 g;
• cloves - 10 g.

Preparation:

Prepare a mint version of béchamel sauce: melt butter in a saucepan, add flour, fry until golden brown. Stick a clove into the onion. We tie 50 g of mint into a bunch. Return the saucepan to the stove, add milk, onion and mint. Stir constantly until the mixture begins to thicken. Drop the rest of the mint into 1.5 liters. water.

Prepare the base of the cream soup: fry the chopped onion until translucent, add the broccoli, and fry as well. Pour in mint broth, cook for 15 minutes, then blend with a blender. Add 3 tbsp. mint bechamel, beat again.

Finely chop the salmon and place it in the center of each plate. Pour soup over fish. Decorate the dish with mint leaves.

Diet soup with chicken. This dish can be prepared in 1 hour.

Ingredients:

• broccoli - 300 g;
• chicken - 350 g;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• cream - 200 ml;
• toast;
• olive oil;
• grated parmesan - to taste

Preparation:

Cook the chicken for 40 minutes. in 1.5 liters of water. Finely chop the onion, grate the carrots and fry in olive oil. Add salt and pepper. We take the meat out of the pan, put the potatoes and broccoli cut into pieces into the broth, and fry them. Cook for 15 minutes, salt and pepper the soup. Cut the chicken into pieces. The meat can be lightly fried. Beat the finished soup with a blender. Return the soup to the heat, add cream and cook, stirring for another 7 minutes. Pour the cream soup into bowls, lay out the chicken pieces, sprinkle with Parmesan, add croutons.

Vitamin cream soup based on chicken broth with broccoli.

Ingredients:

• frozen broccoli 270 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• chicken broth - 850 ml;
• milk - 70 ml;
• salt;
• green onions;
• croutons - to taste

Preparation:

Chop carrots and onions and potatoes. Fry the onions and carrots, and then add the potatoes, simmer until tender, pour in the broth (leave a little). Cook the soup for 10 minutes, add salt. Place the broccoli in the pan and cook for another 10 minutes. Grind the soup with a blender, add milk, beat again. Decorate servings of soup with green onions and sprinkle with croutons.

Vegan cream soup with minimal ingredients

Ingredients:

• broccoli - 1.5 heads;
• soy cream - 250 ml
• garlic - 3 cloves;
• chili pepper - 1/2 pcs.;
• sesame seeds;
• Himalayan salt;
• pepper - to taste

Preparation:

Divide the broccoli into florets, set to cook (no more than 10 minutes), cut the garlic and chili pepper. Grind the broccoli, then add spices to the blender bowl and pour in the cream, salt and pepper. We drink the soup in a saucepan and warm it up a little. Pour the dish into a plate, again add a little salt and pepper, sprinkle with sesame seeds.

Soup with broccoli and soft cheese.

Ingredients:

• broccoli - 1 head;
• soft cheese - 50 g;
• walnut - 1 pc.;
• salt;
• pepper - to taste

Preparation:

Divide the broccoli into florets. Boil water and add a little salt. Cook for 5 minutes. Cut off several slices of soft cheese. Blend the broccoli with a blender. Place walnut pieces on a plate, soft cheese sprinkled with ground pepper, and pour in the soup.

Healthy vegetable cream soup

Ingredients:

• broccoli - 1 head;
• zucchini - 1 pc.;
• onion - 1 pc.;
• cream 10% - 100 ml;
• butter - 50 g;
• flour;
• any greens;
• olive oil - to taste

Preparation:

Boil the zucchini and broccoli (7 minutes), chop the onion, simmer it in butter for 3 minutes, add flour and stir, pour in a little zucchini broth, stir. Add chopped zucchini and broccoli, cook for 5 minutes. Beat the soup in a blender, put the cream on the fire until it boils. Return the soup to the pan, add cream, stir, and heat. The finished soup can be decorated with herbs.

Pour 2 liters of water into a saucepan, add the breast and put on fire. When the water starts to boil, remove the foam, then reduce the heat, cover with a lid and leave to simmer for 20 minutes.

When the chicken breast is ready, remove it from the broth. Wash the broccoli with cool water and divide into florets. Place the broccoli in the chicken broth, put on the fire and cook for 15 minutes after boiling.

In the end, I ended up with boiled broccoli and chicken breast, which I split into medium-sized pieces for further processing.

Finely chop the onion and grate the carrots.

Fry carrots and onions in a frying pan for about 5 minutes.

Grind the broccoli in a blender until finely dispersed.

Also grind the fried vegetables in a blender with the chicken.

Put the broth on the fire and add broccoli, chicken and roasted in a blender. Stirring with a whisk, bring the entire mixture to a boil.

Pour in 150 ml of cream and continue stirring.

Add melted cheese spoon by spoon. Before adding the next spoon, try to ensure that the previous one dissolves in the soup. I got about 6-7 spoons. After we added the cheese, cook stirring for 2-3 minutes.

Pour the finished cream of broccoli soup into bowls and garnish with dill. Also add croutons to the soup if you have them. Very tasty and healthy!

Close-up photo of broccoli soup.

Bon appetit!

It is known that broccoli has microelements and vitamins beneficial for human health. Italy is recognized as the birthplace of this type of cabbage. It is a dietary vegetable (34 kcal), strengthens the immune system, prevents the development of cancer cells, is low in calories and easy to prepare.

Broccoli is rightly nicknamed royal cabbage. Thousands of nutritionists and cosmetologists around the world recommend their patients to use this subspecies of cabbage more often in their diet, because it helps people lose weight, maintain health, and health, in turn, is the key to beauty.

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The composition of the vitamin complex in this cabbage is off the charts: C, PP, B, E, K, U. And it also contains a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, iron, selenium, magnesium and zinc.

Broccoli puree soup is perfectly absorbed by the body, satisfies hunger and gives a pleasant aftertaste. It is very tasty and has a pleasant creamy consistency, unusual in appearance and suitable for everyone.

If you want to diversify your daily diet with something truly tasty and healthy, then this option will suit you perfectly (broccoli puree soup and or from, as well as from). You will learn how to cook broccoli soup from the recipes below.

1. Both frozen and thawed broccoli can be used for pureed soup.
2. The less you cook broccoli, the more nutrients it retains. For puree soup, cook optimally for 10-15 minutes, for salad - from 5 to 7 minutes.
3. Instead of boiling broccoli, you can steam it separately to retain more vitamins.
4. If you cannot achieve the required thickness, you can add a little sifted flour. Pour it in slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

See how many calories are in broccoli puree soup below.

Energy value per 100 g:

How to make broccoli puree soup? Read detailed instructions.

Ingredients:

• potatoes - 250 gr;
• onions - 1/2 pcs.;
• broccoli - 400 gr;
• cream (20%) - 100 ml;
• vegetable broth – 600 ml;
• basil – 3 gr.

Cooking method:

1. Chop the potatoes and cook in salted broth that has been previously brought to a boil for 20 minutes.
2. We cut the onion and prepare the onion fry. Add to the broth.
3. Divide the broccoli into florets using a knife, add to the potatoes and add to the broth. Cook everything together for another 3 minutes.
4. Transfer the soup to a blender and blend thoroughly until smooth.
5. Place on low heat. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve thickness). Stirring constantly, pour in the cream, cook for about 3 more minutes and turn off.
6. Sprinkle with basil and serve with garlic croutons.

Read recipes for making puree soups with cream on.

How to make broccoli puree soup, watch the video:

Varieties

Now let's look at other options for broccoli puree soup that will appeal not only to adults, but also to children.

This dish is very suitable for a child and contains all the necessary vitamins.

Ingredients:

• potatoes - 100 g;
• onions - 1/2 pcs.;
• water – 700 ml;
• cream (20%) - 100 ml;
• mixture of Provencal herbs – 2 g;
• broccoli - 500 gr;
• green peas - 200 gr.

Cooking method:

1. Peel the peas, cut the potatoes, and let the vegetables boil in water for 20 minutes.
2. Fry the onion until tender, add to the rest of the ingredients.
3. Chop the broccoli and pour it into the pan. Cook for 15 minutes.
4. Puree in a blender, then pour back into the pan, add cream. Sprinkle with Provençal herbs. Bring to a boil over low heat, cook for another 3 minutes.
5. Serve with croutons.

Watch a useful video on making baby broccoli soup:

Lazerson with cheddar

Ingredients:

• onion - 1 pc.;
• potatoes - 150 gr;
• water – 400 ml;
• broccoli - 450 gr;
• cream (20%) - 100 ml;
• cheddar cheese - 100 gr;
• vegetable oil - 1 tbsp;
• butter - 20 gr.

Cooking method:

1. At the same time, add chopped broccoli, potatoes, and onions into the pan. Pour vegetable oil and butter into the broth. We set aside one inflorescence separately.
2. Once the potatoes are ready, we determine the readiness of the entire dish. At the very end of cooking the vegetables, add grated cheddar cheese. We wait until it melts.
3. Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream and boil it for another 3-4 minutes.
4. Now put thinly cut slices of inflorescences into a heated frying pan greased with butter. Sprinkle with salt.

Top the creamy soup poured into plates with fried pieces of inflorescences. Spread evenly. Additionally, cut the cheddar cheese into small triangles and place it on the surface of the dish.

For the principles of preparing Lazerson from broccoli, watch the video:

Ingredients:

• broccoli - 550 gr;
• onions - 2 pcs.;
• chicken broth – 600 ml;
• garlic - 1 clove;
• potatoes - 350 gr.

Cooking method:

• Add potatoes to the boiling broth, sprinkle with salt, cook for 20 minutes.
• Add the chopped cabbage to the broth and cook for an additional 10 minutes. If there is a lot of broth, then pour out the excess so that the soup is not liquid.
• Fry the onion and add to the soup. Grind the garlic with a garlic press. Puree the soup using a blender.

When serving, sprinkle with crackers.

Dietary

Ingredients:

• potatoes - 150 gr;
• onion - 1/2 pcs.;
• broth – 400 ml;
• broccoli - 450 gr;
• tomato - 1 pc.;
• bell pepper - 50 g;
• cream - 100 ml.

Method for making Lenten Broccoli Puree Soup:

1. Chop the vegetables and at the same time add them to the boiling broth, cook until fully cooked.
2. Fry the onion in a little oil and add to the soup. Pour into a blender and grind until smooth.
3. Add cream, boil for another 3 minutes.
   Serve with diet bread.

You will find a very healthy recipe for dietary puree soup.

How to make dietary broccoli puree soup (recipe), you will learn from the video:

With milk

Ingredients:

• broccoli - 500 gr;
• onions - 1/2 pcs;
• broth – 400 ml;
• milk - 700 ml;
• Provençal herbs - 5 gr.

Cooking method:

1. Pour 50 ml of water into the bottom of the pan and heat it up. Pour in milk and bring to a boil. Throw chopped pieces of broccoli into it.
2. Fry the onion and add to the broth.
3. Place the broth in a blender and puree at maximum power. Add Provençal herbs.
   When serving, sprinkle with crackers.

Ingredients:

• potatoes - 150 gr;
• onions - 1/2 pcs;
• broth – 400 ml;
• celery - 200 gr;
• broccoli - 500 gr;
• carrots - 100 g;
• cream - 100 ml;
• dill - 10 gr.

Cooking method:

1. Grind the ingredients, chop the celery. Add vegetables to boiling broth and cook for 20 minutes.
2. Add fried onions and carrots to the soup. Puree the soup using a blender, then put on low heat. Gradually add the cream to the soup, stirring it constantly.

A slow cooker is just a wonderful invention that cooks everything you can. Despite the fact that it takes up little space in the kitchen, it replaces half of the equipment and thanks to it, a mountain of dishes does not get dirty during the cooking process. When it comes to making cream and puree soups, it really helps and saves time. How to do this is described below.

Ingredients:

• broccoli - 500 gr;
• potatoes - 150 gr;
• onions - 1/2 pcs;
• broth – 400 ml;
• cream - 100 ml;
• spinach - 200 gr;
• basil - 5 gr.

Cooking method:

1. Pour vegetable oil into the bottom of a heated multicooker on the “Frying” mode, add chopped onions and carrots. Fry until golden brown.
2. Pour in the broth for frying, switch to the “Cooking” mode, and bring to a boil. Finely chop all the vegetables and throw them into the slow cooker. Close the lid and fix the steam valve. Turn on the “Instant Pot” mode and cook for 5 minutes. Carefully release the steam by opening the valve.
3. Puree in a blender. Transfer to the slow cooker and, using the “Cooking” mode, stirring constantly, pour in the cream. Pour in the basil.
   Serve with garlic croutons.

Replenish your piggy bank with healthy recipes for pureed soups, as well as from.
So, you know the recipes for making broccoli puree soup, which you can prepare and eat at home to your heart’s content, since the calorie content of broccoli puree soup is minimal. Bon appetit!

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