Broccoli soup - recipe with photo. How to cook cream soup diet, cheese or cream with broccoli

Delicious, healthy, natural, diet soup- mashed broccoli: best recipes cooking with us!

I offer delicious and Healthy puree soup from broccoli and turkey.

This first course has solid advantages: it cooks quickly, it tastes very delicate, and besides, it is healthy. Suitable for everyone who is for a healthy and calorie-free lifestyle.

Broccoli 1 medium head, fresh
Turkey fillet 300-400 gr.
Bulgarian pepper 1 pc.
Carrot 1 pc. medium size
Onion 1 pc.
Potatoes 3 pcs. medium size
Salt to taste
Bay leaf 2 leaves

I take a small part of the turkey fillet (about 200 grams), wash it and cut it into several pieces. Usually, when buying a turkey fillet, I immediately cut it into pieces of the size I need, put them in bags and freeze them. This is very convenient in the case of a small child, you can always quickly cook soup or mashed meat.

Now I'm on to the vegetables. Since I cook puree soup, I cut all the vegetables coarsely. The turkey cooks very quickly, in connection with which I put all the vegetables in the soup immediately after I put the meat on the stove.

I clean and wash onions, carrots, potatoes, bell peppers. I cut the onion into several pieces and add to the meat.

I cut the bell pepper into large pieces.

If the head is large, then I put some of the inflorescences in a bag and freeze. Cabbage is perfectly stored and all frozen vitamins are preserved.

I add Bay leaf, salt to taste.

Now I cover the pot with a lid. Cook the soup for 20-25 minutes until the vegetables are soft.

The vegetables are soft, the soup is ready. I pour most of the broth into a separate container. Turkey, vegetables with broth with a blender I bring to a homogeneous state. And I’m already diluting the broth to the desired consistency (some people like the thicker soup, some thinner). I like the soup according to the consistency of thick cream.

Such light soup both adults and children will like it. Enjoy your meal!

Recipe 2: Chicken Broccoli Soup

chicken bouillon- 1.5 l;
broccoli - 350 g;
potatoes - 250 g;
onion- 150 g;
vegetable oil for frying - 15 ml;
butter - 15 g;
sea salt - 7 g.

We cook chicken broth. You do not need to have special skills for its preparation, but some points will help make it more tasty and rich. First, the bones in the broth are a must, so use the drumsticks, wings, and skeleton of the bird. Secondly, spices - parsley root, bay leaf, a few cloves or arrows of garlic, a bunch of celery or parsley.

If the chicken broth is intended for cream soup, then you do not need to try to make it transparent, just strain it at the end.

Chicken broth is usually simmered for 1 hour over low heat.

So let's make soup. In a heavy-bottomed saucepan, heat vegetable oil for frying, add a tablespoon of butter. Then, when the butter has melted, throw in the finely chopped onion.

To make the onion soft and transparent, but not burnt, add a few tablespoons of chicken broth or hot water. When the liquid evaporates, simmer the onion for another 1-2 minutes and you can continue cooking.

Put the potatoes cut into small cubes. For creamy soups, I recommend using soft potatoes.

Pour the hot broth into the pan, cook until the potatoes are ready, that is, about 10 minutes.

Broccoli is divided into small inflorescences. You can cook soup with both frozen and fresh cabbage, this does not affect the taste of the finished dish.

Boil broccoli for 10-12 minutes after boiling, cover the pan with a lid!

Grind the finished soup with an immersion blender until a homogeneous puree, pour sea salt.

You can season it with milk or cream to taste, but this is not necessary, it turns out tasty and without extra calories.

Serve warm broccoli puree soup to the table. If the diet allows, then with a piece dried in a toaster rye bread. Enjoy your meal!

Recipe 3: Creamy Broccoli Cream Soup (Step by Step)

broccoli cabbage - 0.5 kg;
potatoes - 2-3 pcs. medium size;
onion - 1 large head;
carrots - 1 pc. medium-sized;
meat broth - 2 liters;
salt - to the taste of the hostess;
cream - 150 grams.

Divide the head of cabbage into separate cats, wash thoroughly, cut off all unnecessary - leaves at the base of the "leg", darkened places.

Peel potatoes, onions and carrots, wash and cut into small pieces. In principle, it doesn’t matter what shape the chopped vegetables will be - circles, straws or cubes, they are still boiled and mashed.

Put all prepared vegetables in a saucepan, pour hot broth, salt and put on the stove. After boiling, cook over low heat until cooked, it will take about 20 minutes.

Then remove the pan from the heat and let the brew cool slightly, add the cream. With a blender, first at low, and then at high speeds, puree the soup until uniform consistency.

A delicious soup with a delicate creamy texture is ready. The food should be poured into portioned plates and served warm with crackers or croutons.

Recipe 4, step by step: creamy soup with cheese and broccoli

Delicate, tasty, satisfying, it is simply impossible to break away - all this can be said about cheese cream soup with broccoli, which we propose to cook.

150 g melted cream cheese such as President, Hochland or Yantar
5-10 broccoli florets (quantity optional)
3 medium potatoes (based on 1 per serving)
1 medium onion
1 medium carrot
1 st. l. lemon juice
2 bay leaves
a pinch of dried herbs (thyme, basil, oregano, mint)
a pinch of ground nutmeg
salt, black ground pepper taste
vegetable oil for frying

To prepare cheese cream soup with broccoli, it is convenient to use a saucepan with a thick bottom, in which you can also fry vegetables.

We clean the onion, cut small cubes and right in the pan we sauté in odorless vegetable oil until soft, I do it on refined olive oil.

Add grated onion to coarse grater carrots and continue to sauté until the carrots are soft.

Peel 3 medium potatoes, cut into small cubes and send to the pan.

Adding hot water from the kettle so that it is slightly higher than the potatoes. Salt to taste, close the lid, bring to a boil and cook at a slight boil for 5 minutes.

Then add broccoli, try putting 5-6 large inflorescences first. In fact, the more the tastier cream soup, but I think so, because I love broccoli, and if you add a little, the taste of broccoli is almost not felt, it just gives its own note. We put 1-2 bay leaves, close the lid and continue to cook for 10 minutes until the potatoes are ready.

When the potatoes are cooked, turn off the heat, take out the bay leaves and throw them away, otherwise the cheese cream soup will only taste bitter from them later. Grind the contents of the pan with a blender or pusher to make puree. If there is no blender, you can get by with one crush, all the ingredients are very soft, but there will not be such a creamy consistency. I use both. First I grind with a blender ...

And then I walk along the bottom with a pusher, so that there are probably no large pieces left.

We put 150 g of melted cheese in a saucepan, put it on fire again and stir until the cheese dissolves.

Add 1 tbsp. l. lemon juice, pepper, dried herbs (basil, thyme, mint or others), nutmeg and mix. Turn off the stove, cover the pan with a lid and let it brew for 15 minutes.

Creamy Broccoli Cheese Soup Serve with croutons and lemon quarters to drizzle some of the creamy soup lemon juice. Believe me, it's delicious, just a few drops on top. You can add some finely chopped greens.

BUT delicious croutons we do so. A few slices of white or gray bread, preferably a rectangular shape, grease butter sauce with garlic or with any dried herbs, such as thyme. Cut into cubes and dry on parchment in the oven.

Recipe 5: Making Easy Broccoli Puree Soup

This soup is delicious, healthy, very light, and how pleasing to the eye with its bright color! The recipe is very simple, and cooking usually takes me 30-40 minutes.

frozen broccoli - 0.5 kg
1 bulb
10% fat cream - 1 cup
water or broth - 2 cups
salt and pepper to taste
white bread for croutons

We chop the onion, it can be not very fine, because then we will chop it anyway in a blender.

Fry the onion in preheated oil until translucent golden.

Cooking crackers. We cut the white bread into small cubes and send it to the oven for 10-15 minutes so that they are browned.

We lower the frozen broccoli into boiling salted water (or broth), bring it to a boil again and cook until cooked, at the very end adding fried onions to the pan. It usually takes me 10 minutes.

Grind the resulting mixture in a blender until smooth.

We return the mixture back to the pan, add a glass of cream, pepper to taste and heat, not boiling.

The soup is ready! It remains only to add croutons. Enjoy your meal! Sometimes, if there is a little soup left, I portion it into bowls or containers and send it to the freezer. There he feels great for at least a whole month. Then, if necessary, a portion can be obtained and simply thawed and heated in the microwave. This makes for a great quick snack!

Recipe 6: Creamy Broccoli and Carrot Soup

Broccoli cabbage 300 g
Carrot 60 g
Cream 100-150 g
Quail egg 8 pcs
Water 400 g
Salt to taste
Ground black pepper to taste
Greens 1 tsp

Boil broccoli and carrots in salted water until soft.

We puree vegetables.

Then add cream and bring to a boil.

Salt and pepper to taste and remove from heat. Let the soup cool down a bit.

Serve the soup, sprinkled with herbs, with boiled quail eggs(2 pcs per serving).

Recipe 7: How to make broccoli and cream soup

Broccoli cream soup - tender, bright and very fragrant! Such food will be very useful after a big feast, when the stomach needs complete rest and rest.

Broccoli - 400 g
Potatoes - 2 pcs.
Olive oil - 1 tbsp. l.
Salt - 1 tsp
Cream 10% fat - 100 ml
Ground black pepper - 1 pinch
Coriander - 1 pinch
Purified water - 1 l

My broccoli. If you use it fresh, you need to cut the potatoes into large cubes.

Boil the cabbage until cooked along with the potatoes in lightly salted water (about 1 liter).

Optionally, you can add a couple of peas of black and allspice or bay leaf to them. But this is not a mandatory item. If you are preparing a dish in a slow cooker, select the "Extinguishing" mode for 15 minutes.

While the broccoli and potatoes are cooking, prepare the sauce. Pour the cream, olive oil, salt, coriander and black pepper into a small saucepan.

We put the mixture on the fire and bring it to a boil, stirring regularly. But do not boil the mixture.

The sauce is ready!

Pour the prepared vegetables along with the broth into a suitable bowl if you cooked vegetables in a slow cooker.

Beat a little again, adding more if necessary.

Broccoli cream soup is ready!

Recipe 8: Broccoli and Cauliflower Puree Soup

Broccoli and cauliflower puree soup is an appetizing and, importantly, dietary soup. In this dish, two types of cabbage perfectly "get along" at once - emerald broccoli and fleshy inflorescences of delicate cream-colored cauliflower. Fragrant parsley, freshly ground black pepper and curry are in perfect harmony with this duet, which gives the soup a characteristic aroma and a pleasant shade, thanks to the turmeric included in its composition.

cauliflower - 800 g
broccoli - 300 g
loaf (white bread) - 150 gm
wheat flour - 2 tbsp. l. without a slide
refined sunflower oil - 1 tbsp. l.
parsley - 6-7 sprigs
curry - a pinch
freshly ground black pepper - to taste
salt - to taste

Cut off the crusts from the loaf (bread). Cut the pulp into cubes about 1 cm in size. Put them in a dry frying pan and dry over low heat.

Rinse cabbage heads thoroughly under running cold water. Divide the broccoli and cauliflower into small florets. Cut the stems crosswise into plates about 5 mm thick.

Rinse parsley, dry and finely chop.

Boil 1.5 liters of water in a 3 liter saucepan. Salt. Put the prepared cabbage and cook for 25 minutes.

After 8 minutes from the start of cooking, remove ¼ of the inflorescences from the pan. You will need them to decorate the dish. Continue cooking the rest of the cabbage.

Broccoli is one of the ten foods that improve brain activity, which is why in the West it is actively introduced into the diet of schoolchildren.

In addition, the vegetable contains great amount useful substances and vitamins that will stand guard over the immune system. And with all this, it has a low calorie content.

You can cook a lot of dishes from it, but broccoli soups are the most delicious and nutritious.

Broccoli Soup - General Cooking Principles

Broccoli soup can be made fresh or frozen. The first courses include not only inflorescences, but also fleshy parts, which must first be cut into pieces so that they cook faster.

In addition to broccoli, other vegetables are frequent companions of soups: potatoes, different types cabbage, onions, carrots, zucchini, pumpkin, peas. They give a special taste to such dishes. meat products, most often use a bird so as not to weigh down light soups. Also, broccoli goes well with seafood, mainly cooked with shrimp. Cream, cheese, various spices are mainly used as dressings.

Broccoli and other ingredients are simply chopped, poured with water or broth and boiled until soft. At the end add spices and dressings. Grind broccoli soups with a blender. After cooking food, you need to remove the pan from the stove and cool slightly. If in doubt about the consistency of the dish, then you can pour out part of the broth before grinding, then dilute the already prepared soup to the desired density. If it turned out too thick soup, and there was not enough broth, then it can always be diluted with milk or cream.

Recipe 1: Classic Creamy Broccoli Soup

Delicate creamy soup, which is very simple and quick to prepare. AT classic recipe leek is used, but if it is not there, then you can take an ordinary onion.

Ingredients

Half a kilo of broccoli;

One leek;

Clove of garlic;

Salt, parsley leaves;

A glass of broth;

200 ml low-fat cream;

Butter.

Cooking

1. Chop the leek into thin rings. If onions are used, then thin half rings. Fry in a saucepan with butter.

2. We divide broccoli into inflorescences. Thick stems are not thrown away, but chopped into thin slices. We send the cabbage to the pan to the already fried onions.

3. Pour in the broth, cover and cook for about 10 minutes until the broccoli pieces are completely soft.

4. Remove from heat and grind the soup into a puree.

5. Add cream, salt, chopped garlic clove and put on the stove again. If the dish is not intended for small children, then you can add black pepper and any spices.

6. Bring to a boil, boil for 2-3 minutes, put green parsley leaves and turn off. Serve on the table with crackers.

Recipe 2: Broccoli Cheese Soup

To prepare such a creamy broccoli soup, use creamy Philadelphia, hard or processed cheese. It’s hard to say what works better, each dish is delicious in its own way, so feel free to experiment.

Ingredients

400 grams of broccoli;

One carrot and one onion;

500 grams of milk;

3 cloves of garlic;

0.6 l of water or broth;

Oil, salt;

220 gr. cheese;

1/3 cup flour.

Cooking

1. Put the saucepan on the fire, pour in the oil. You can use vegetable or cream.

2. Peel carrots, onions, garlic. Just three carrots with garlic on a grater, cut the onion into cubes. Throw everything together in oil and fry for 3 minutes.

3. Broccoli is disassembled into inflorescences, sent to a saucepan, pour the broth and cook until soft (10 minutes).

4. Dilute the flour with cold milk, gradually add the mixture to the soup, salt, bring to a boil over low heat.

5. Three cheese, lay it to the vegetables, mix and turn off. We beat the mass with a blender.

Recipe 3: Broccoli Soup with Green Peas

For this dish, it is better to use fresh peas, but if it is not there, then you can take frozen and even canned product. Gouda cheese is also added according to the recipe, but you can use any other, to your taste. Children can be given this soup from the age of two.

Ingredients

250 grams of broccoli;

70 grams of Gouda cheese;

Nutmeg, black pepper, salt;

100 ml cream;

Lukovichka;

150 gr. peas;

40 grams of oil.

Cooking

1. We wash the broccoli, cut it into pieces, and put it in a saucepan.

2. Add peas and 400 ml of water. You can take any broth. We put on the stove and cook the vegetables for about 15 minutes. Add nutmeg, salt and some black pepper.

3. Peel the onion, chop into cubes and fry in oil.

4. Add cream, grated cheese and overcooked onions to the soup. We mix everything and set aside for 10 minutes so that the cheese disperses and the heat subsides, then grind with a blender.

5. Put on the stove, heat to a boil and immediately turn off. Serve with greens and crackers.

Recipe 4: Broccoli Soup with Chicken (Turkey)

A variant of preparing a hearty and rich puree soup that can be cooked with any meat, but it is most delicious with chicken or turkey. It is better to use fillets. You will also need a good food processor or blender that can turn the meat into gentle puree without pieces.

Ingredients

200 grams of chicken (turkey);

onion bulb;

200 grams of broccoli;

150 grams of potatoes;

Carrot;

Spices, oil.

Cooking

1. Pour 2 liters of water into a saucepan, put the chicken cut into pieces and put it on the stove. Cook for half an hour after boiling.

2. Peel the onion, finely chop, three carrots. Fry together in a pan with a little oil, you can use any.

3. Cut the potatoes, send to the chicken.

4. After 5 minutes, add chopped broccoli. Cook until soft.

5. We combine the fried vegetables with the soup, salt, pour any spices, boil and turn off. Remove the lid and let it cool down for a few minutes so that the heat subsides.

6. Grind with a blender, try and add spices to taste.

Recipe 5: Dietary Broccoli Soup

The recipe is very light creamy soup from broccoli, which is great for low-calorie menu. In addition to cabbage, the composition includes other vegetables. You can add to this soup if you like. sweet pepper Or cauliflower would be delicious too.

Ingredients

0.3 kg of broccoli;

One onion and one carrot;

0.3 kg zucchini;

2 tomatoes;

Greens, salt, a spoonful of oil.

Cooking

1. We clean the onion and carrot, chop everything in any way. Put in a saucepan with a spoonful of oil and lightly fry.

2. Add zucchini cut into pieces, cabbage sorted into inflorescences and pour 1.5 liters of boiling water into them.

3. Tomatoes should be dipped in boiling water for a minute, then dipped in cold water and remove the skin. We cut into pieces.

4. After the vegetables are cooked, add the tomatoes, salt and boil for another 2 minutes.

5. Remove the soup from the heat, cool a little and grind to a creamy state.

Recipe 6: Shrimp Broccoli Soup

Great soup for the cold season. It turns out very satisfying, has a rich taste and at the same time consists of exclusively useful products. AT original recipe Large shrimp are used, but small ones can also be used.

Ingredients

500 grams of broccoli;

Bulb;

150 grams of cream;

A liter of vegetable broth;

150 grams of boiled shrimp;

A clove of garlic;

Nutmeg, salt, paprika for topping.

Cooking

1. Pour the broth into a saucepan and send it to the stove.

2. We disassemble the broccoli into pieces, chop the stems into slices so that they cook faster. We send to the broth.

3. We clean the onion and a clove of garlic, chop everything into pieces and fry in a pan.

4. We clean the shrimps. We send half to a saucepan with cabbage, we leave the rest for decoration.

5. Salt the soup, add a pinch of nutmeg.

6. Once the broccoli is cooked, add the fried onion and cream. Boil and immediately remove from heat.

7. Grind the contents of the pan into a puree. Pour the soup into a bowl, put a few peeled shrimp on top and sprinkle with paprika. Soup is served with croutons.

Recipe 7: Yellow Broccoli Soup with Bacon

A special feature of this broccoli soup is the beautiful color that pumpkin and carrots give to the dish.

Ingredients

0.2 kg of broccoli;

One carrot;

0.2 kg pumpkin;

50 ml cream;

400 ml of broth;

70 grams of bacon;

Salt, paprika.

Cooking

1. Peel the carrots, cut into cubes and pour into the broth. We send it to the stove. We cook 5 minutes.

2. We chop the pumpkin into arbitrary slices and send it to the carrots.

3. Add the broccoli last to the saucepan. Boil the vegetables until tender, add salt at the end.

4. Grind the soup with a blender, season with cream and mix well. Pour into bowls.

5. Shred the bacon into strips and put in the center of the plate, sprinkle everything on top with ground paprika.

Recipe 8: Broccoli Soup with Mushrooms

The recipe is very delicious soup, which is suitable not only for lunch, but also light soup. Instead of champignons, you can use any other mushrooms.

Ingredients

0.4 kg of broccoli;

0.25 kg of champignons;

100 ml cream;

Salt, oil;

Bulb.

Cooking

1. Shred mushrooms in slices, fry in oil in a pan. We spread it in a saucepan, add a liter of water and set to boil.

2. Cut broccoli into pieces, send to boiled mushrooms and cook together for 7-8 minutes until the cabbage is soft.

3. In the same pan, fry the chopped onion. We send it to the pan, add cream, salt and any spices. Bring to a boil and turn off.

4. Turn the soup into puree with a blender and serve.

Frozen broccoli is quite expensive. Therefore, you can stock up fresh in season and prepare yourself. To do this, the cabbage is washed, dried, disassembled into inflorescences and laid out in freezer. Once the pieces have set, they can be folded into a bag and used to make soups at any time.

Croutons are an indispensable addition to puree soup. You can cook croutons different ways, but most quickly in a pan in butter. Melt a slice, add bread cubes and fry for 2-3 minutes, stir several times. For flavor, you can add garlic or paprika directly to the pan.

If there are potatoes in the soup, then you need to interrupt it with a blender very carefully and at low speeds. Otherwise, the mass will turn out not creamy, but viscous, like a paste.

Soup-puree after grinding has acquired an ugly color? Spices will help fix it. Ground paprika and curry seasoning do the job well. They can be added to the total mass and mixed, or simply sprinkled on plates. Or you can use the restaurant decoration method and draw a pattern on the surface of the soup with cream, thereby diluting the color.

Broccoli is amazing and healthy vegetable. It contains most of the vitamins and minerals that are essential for beauties of all ages. Regular use cabbage soup improves well-being, cheers up and gives strength. It remains only to decide which broccoli recipe to choose, because there are so many dishes!

How to make broccoli soup

It doesn't take long to prepare a broccoli soup that surprises with color and aroma. This vegetable lends itself well heat treatment, quickly cooked, long time does not lose its qualities and useful properties even after long periods of 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

Choose suitable recipe simple broccoli soup. The composition of the dish depends on your wishes and the 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, bright aroma. Those who closely monitor their health are recommended to eat such a dish at least once a week, taking as a basis vegetable broth.

Creamy broccoli soup

Cooking time: 25-30 minutes.
Servings: 3-4 persons.
Calorie content of the dish: 493 kcal.
Destination: for lunch.
Cuisine: Russian.

Delicious broccoli cream soup with cream can be prepared even by a novice cook. The main rule of this dish - cream - should be of maximum fat content. Ideal option become rustic fresh. 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 crackers.

Ingredients:

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

Cooking method:

Wash the cabbage in a bowl, divide into arbitrary pieces, boil in salted water for 5-10 minutes.
Stir the eggs with a fork or whisk, pour in the cream, mix until smooth, bring to a thickening.
Pour the mixture in a thin stream into the broth with cabbage. You do not need to stir, let the egg lumps form, as in the preparation of soup with sorrel.
Chop the onion, put it in a saucepan, cook for another 5-10 minutes.
With the help of a special nozzle for grinding in a blender, bring to a creamy state.
Garnish the soup with parsley.

Soup with broccoli and chicken

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

A good option for lunch is soup with broccoli and chicken. The dish is easy to prepare, and saturation is ensured for 2-3 hours. Paired with a light second course or salad, you'll fill up and never feel hungry until dinner. The calorie content of this soup is very low, which is a guarantee of the absence of heaviness and extra pounds. An excellent choice in favor of harmony 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:

Boil water, boil the breast, cut into small pieces.
Rinse the cabbage, cut it into medium-sized pieces, dip in the broth, salt.
Celery, carrots, potatoes, onions cut into cubes.
We put all the products in the broth with cabbage, bring to readiness.
Chop greens.
Ready meal Blend in blender until thick puree.
Decorate with greens on top.

Broccoli and cauliflower soup

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

When there is no mood and appetite at all, it will come to the rescue original soup of broccoli and cauliflower with a fragrant French baguette. 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. winter time when avitaminosis rages and the season of colds and SARS 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:

Put water on the stove. When it starts to boil, you can put chopped chicken into it.
Wash all the vegetables, remove the skin from them and cut them as you like. Cabbage can be simply divided into small inflorescences.
When the meat is cooked, add potatoes and onions to the broth.
After 10 minutes, add the rest of the vegetables.
Chop greens for decoration.
Using a blender, beat until a thick sour cream. If the soup turned out to be liquid, add a couple of tablespoons of flour.
Decorate with greenery. 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.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Spicy, fragrant cheese soup with broccoli is perfect for a warming lunch in autumn 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 croutons 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- taste;
greens - 30 g.

Cooking method:

Pour water into a suitable pan, put on fire, boil the chicken.
Grind vegetables, finely chop greens, egg.
Three garlic on a fine grater, fry in olive oil with spices.
We rub the cheese as convenient.
When the meat is ready, take it out, put it to cool for subsequent cutting.
Boil vegetables in broth until tender.
We combine the chopped meat with broth and vegetables, pour in the garlic oil, add the cheese and leave until the cheese is completely dissolved.
Blend the soup in a blender until pureed.
Before serving, decorate the dish with a finely chopped egg and a spoonful of herbs.

Broccoli soup from Yulia Vysotskaya

Servings: 6-8 persons.
Calorie content of the dish: 1498 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

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

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;
white beans canned - 1 can;
salt, ground pepper - to taste;
thyme - 1 tsp

Cooking method:

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

Broccoli Vegetable Soup - Recipe

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

simple recipe vegetable soup with broccoli, which every housewife should have. The first is quickly prepared, does not require much effort and perfectly satisfies hunger. You can put any vegetables that are on hand in this dish. Originally combined broccoli and Brussels sprouts, will not be redundant Bell pepper, tomatoes are perfect. The recipe is approximate, fantasize!

Ingredients:

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

Cooking method:

We wash, cut the cabbage, put it in the broth, cook for 15-20 minutes.
Carrots, peppers, onions, potatoes cut into cubes. Add to broccoli, season with spices. Cook the vegetables until cooked, the approximate time is 10-15 minutes.
Ready soup grind to a puree in a blender. Serve with slices of cheese and bread.

Broccoli soup puree - diet recipe

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

By itself, broccoli soup is dietary, if you do not use fat, butter and cheese for cooking. To further facilitate it, you can refuse meat broths and potatoes, which contain starch dangerous for slimness. True, saturation after such a dish is less than from full soup. But what tricks will you go to to save 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:

Separate the cabbage into florets.
Let the water boil, send both types of cabbage into it.
Grease the surface of the pan with oil, fry the chopped onion.
Remove the skin from the tomato, cut into cubes, sauté with the onion.
Chop up the greens.
Salt, pour browned vegetables into the pan.
Turn off the soup 3-5 minutes before it's done.
Whip it up homogeneous mass in a blender.
Decorate with greenery.

Soup with broccoli and meat

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

Wanna cook hearty lunch? A soup with broccoli and meat is perfect for this purpose. You can use lean pork, beef, or light turkey to make tasty dish. The main thing is to boil 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:

Boil the meat.
Divide the cabbage into parts, cut the potatoes into cubes.
Finely chop the onion and fry until transparent.
Add the cabbage to the broth, remove the meat to cool and cut.
After 5 minutes, add potatoes, onions and buckwheat, cook until tender.
At the last moment, pour cottage cheese into the soup.
Blend everything in a blender until creamy.

Soup with broccoli and melted cheese

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

The classic soup with broccoli and melted cheese looks spectacular in the photo, fills the house with a pleasant creamy aroma and saturates well. To cook it, you do not need special skills and expensive products. For this recipe, the simplest inexpensive processed cheeses of the Friendship type are perfect. They are soft, but at the same time dense, easily rubbed on a grater.

Ingredients:

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

Cooking method:

First, lower the vegetables into the broth (all at once), wait for readiness (15-20 minutes).
Freeze the cheeses a little, and then quickly grate finely directly into the pan.
Salt, season with spices.
Cool slightly (the onion should not float to the surface), beat with a blender until the consistency of mashed potatoes.

Broccoli soup puree - cooking secrets

To make your dinner fragrant and tender in texture, you need to know simple secrets How to make Broccoli Soup:

Choose large cabbage. In the first courses, you can use not only curly inflorescences, but also the fleshy parts of the vegetable.
If you bought frozen cabbage, let it thaw before you start cooking. This will save you from excessive wateriness and the need to add flour.
Oversalted 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 take in excess salt.
Always wash cabbage florets thoroughly. Even frozen vegetables can contain dirt.
The soup is tastier if it contains at least 5 different vegetables.
In order not to be distracted by each step of the recipe, remember the main sequence in which products are added. In the preparation of puree soup, it does not matter what size and shape the pieces will be.
Greens, which are recommended to decorate, are indispensable in broccoli soup. It makes it not only healthier, but also tastier, more pleasing to the eye.
If it bothers you green color cream soup, try putting some turmeric in it. It will give a yellowish tint and a wonderful aroma.
To control the density of the dish, when grinding in a blender, add the broth in stages. To make it thicker, add some starch or flour.
If you're making soup with cheese, let it steep for a bit and gain flavor before serving. Then your dish will have a rich creamy aroma.
In the hot season, low-fat puree soup can be eaten chilled.
If the dish thickens more than you would like, add boiling water to it until you get the desired consistency. Don't forget to salt and season if necessary.
For more delicate taste you can add a little to the hot portion butter.
If you like dishes with a pronounced aroma of spices, try adding suneli hops and ginger. They give very original taste any soup.
Do not put vegetables in cold water, but boil it first. Vitamin C, which is contained in the ingredients, quickly breaks down under the influence of temperatures. To save it, it is important to minimize the processing time interval.

Video: broccoli soup

Broccoli soup with chicken is a hearty dish, as it contains meat. Suitable for lunch or dinner, children's table- exactly what is needed. In addition to the main ingredients, you can add other vegetables to the soup - carrots, potatoes, onions, tomatoes, sweet peppers. The finished soup can be warmed up with cream or milk, but then it will acquire a more delicate, creamy texture, and you will get a creamy soup.

Ingredients

100 g broccoli
150 g chicken fillet
1 carrot
1-2 potatoes
1 bulb
1 tsp salt
1 liter of water
spices to taste
1-2 sprigs of greens for serving
1-2 bay leaves

Cooking

1. First of all, put the chicken stock to boil. To do this, send a chilled piece of chicken fillet or another part of the chicken to a pot of water, add a few bay leaves, other spices, and a peeled onion there. After boiling water, remove the foam, you can salt and cook for 20 minutes.

2. While the broth is cooking, prepare the vegetables. Broccoli can be taken fresh or frozen, cut into small florets. Potatoes and carrots need to be peeled and cut into small pieces.

3. After 20 minutes, transfer to a saucepan and vegetables. Cover with a lid and cook over low heat, after boiling water for about half an hour.

4. When all the vegetables are cooked, you can let the soup cool slightly, after which you can puree. A piece of meat and broccoli can be left whole for a more interesting presentation.

5. You can immediately pour part of the broth into a glass, then puree all the ingredients in a saucepan, evaluate the consistency of the puree soup. If it gets too thick, add more broth until you get the desired consistency.

We will cook soup from 450 gr of broccoli. I chose this number because this standard weight frozen broccoli packs. It is not necessary to defrost cabbage for soup, anyway, we will add it to the already hot broth.

To begin with, peel the onion, chop it finely.

Fry the onion until golden brown in a saucepan in vegetable oil.

While the onion is frying, wash, peel and chop the potatoes.

Add chopped potatoes to the fried golden onion.

Pour the onion and potatoes fried in oil with hot broth. You can choose chicken, meat or vegetable broth. And it is better to add it hot, so as not to bring down the temperature of the dish. Bring the broth with vegetables to a boil, reduce the heat and cook the soup further until the potatoes are soft over medium heat.

Once the potatoes are ready, pour the broccoli florets into the saucepan. Bring the soup to a boil again and cook for another 3-5 minutes until the cabbage is soft.

Of course, broccoli will lose its amazing bright green color, but spinach can be added to preserve the color.

Also at this stage, you can add warmed cream to the soup for a softer creamy taste.

Salt and pepper the soup to taste, puree with an immersion blender.

Add pumpkin seeds before serving.

It is good to serve crackers or homemade croutons to this soup: fry in a small amount vegetable oil slices white bread. For croutons, it is better to choose long narrow baguettes. You can also sprinkle the croutons with grated cheese and put them under the grill so that the cheese melts.

It will be very good to add a strip of crispy, dry-fried bacon to the autumn soup. The aroma of smoke will decorate it very much, and the bacon will make it a little more satisfying.

Such puree soups warm well, saturate. And, having prepared such a soup once, I want to experiment further.