PP cream of broccoli soup. Spring protection of garden plants from pests and diseases. Creamy asparagus cabbage soup

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!

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:

Wash the cabbage in a bowl, divide into arbitrary pieces, and boil in salted water for 5-10 minutes.
Mix the eggs with a fork or whisk, pour in the cream, mix until smooth, and bring until thick.
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.
Chop the onion, add to the pan, cook for another 5-10 minutes.
Using a special attachment for grinding in a blender, bring to a creamy state.
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:

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

Place water on the stove. When it starts to boil, you can put the chopped chicken in it.
Wash all the vegetables, remove the skins and cut them as you like. Cabbage can simply be divided into small inflorescences.
When the meat is cooked, add potatoes and onions to the broth.
After 10 minutes, add the remaining vegetables.
Chop greens for decoration.
Using a blender, beat until thick sour cream. If the soup turns out liquid, add a couple of tablespoons of flour.
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:

Pour water into a suitable pan, put it on fire, and boil the chicken.
Chop the vegetables, finely chop the herbs and eggs.
Three garlic on a fine grater, fry in olive oil with spices.
We grate the cheese as convenient.
When the meat is ready, take it out and let it cool for later slicing.
Boil vegetables in broth until tender.
Combine the chopped meat with broth and vegetables, pour in garlic oil, add cheese and leave until the cheese is completely dissolved.
In a blender, blend the soup until pureed.
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:

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

Wash, cut the cabbage, put in the broth, cook for 15-20 minutes.
Cut carrots, peppers, onions, potatoes into cubes. Add to broccoli, season with spices. Cook the vegetables until tender, approximately 10-15 minutes.
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:

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

Boil the meat.
Divide the cabbage into pieces, 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, add cottage cheese to the soup.
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:

First, lower the vegetables into the broth (all at once), wait until they are ready (15-20 minutes).
Freeze the cheeses a little, and then quickly grate finely directly into the pan.
Salt and season with spices.
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:

Choose large cabbage. In first courses, you can use not only the curly inflorescences, but also the fleshy parts of the vegetable.
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.
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.
Always rinse cabbage florets thoroughly. Even frozen vegetables can contain dirt.
The soup tastes better if it uses at least 5 different vegetables.
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.
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.
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.
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.
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.
During the hot season, low-fat puree soup can be eaten chilled.
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.
For a more delicate taste, you can add a little butter to the hot portion.
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.
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

Broccoli or cabbage is a plant of the cruciferous family. It is unique in its composition of vitamins necessary for human life and is recognized as the most useful of all types. And the protein this plant contains is in no way inferior to animal protein. It also contains fiber, carbohydrates, a minimum of fat, and essential amino acids..

Therefore, asparagus cabbage is also used for medicinal purposes, in the prevention of oncology and cardiovascular diseases.

Its benefits also extend to improving the functioning of the digestive tract, cleansing the skin and body of toxins, strengthening the overall tone of the body, increasing its resistance to disease, and strengthening the nervous system. In general, it is a miracle vegetable, as if it was specially created by nature for human health.

In appearance, it resembles a spreading tree, and the ancient Romans began to eat it. But in the modern world, cabbage has gained popularity, especially in France and Italy.

It is also part of an effective Mediterranean diet. It also grows in our latitudes, although for domestic housewives it is not yet a completely familiar product. Therefore, it's time to get to know her better.

Easy Creamy Broccoli Soup

Broccoli can be used as the main or constituent ingredient in many first and second courses, as well as salads. It is boiled, stewed, fried, and even eaten raw. Of course, they put it in the soup. It is about the use of cabbage as part of first courses that our conversation today will be.

Let's begin to get to know this product a little and cook the simplest soup, which contains the usual ingredients.

So, we will need:

meat broth - 1 liter;
0.5 kilos of asparagus cabbage;
3 potatoes;
1 onion;
1 zucchini;
2 tablespoons butter;
3 spoons of sour cream;
salt, pepper, bay leaf, other spices.

First of all, boil the meat broth. What kind of meat it will be made of does not matter in this recipe. You can make it chicken or beef, or you can even make it vegetable instead of meat.

Wash potatoes, zucchini, cabbage, onions and peel them. We separate broccoli into inflorescences. Cut the zucchini and potatoes into pieces. Then fry the onion in butter until golden brown, and then add everything together to the broth to cook.

When the vegetables are cooked, add spices, bay leaves and sour cream, let them boil for a couple of minutes and put them in a blender. Don't forget to remove the bay leaf from the soup before doing this. Grind everything into a homogeneous puree.

Our first soup is ready. Pour it into plates and, garnish with a sprig of parsley or croutons, serve hot on the table.

Creamy asparagus cabbage soup

This soup recipe also comes with broth. This time it’s better to take chicken, because we will cook creamy puree soup from broccoli.

Let's check the ingredients. In addition to 1 liter of chicken broth and a kilogram of cabbage, we will need:

1 onion;
cream – 200 grams;
1 clove of garlic;
3 tablespoons vegetable or olive oil;
pepper, salt, other spices;
walnuts, crackers, herbs - for decoration.

In this version of the dish, the vegetables are first stewed. Let's start with roasting. Peel the onion and garlic, chop and fry over low heat until golden brown. Then add all the cabbage, previously disassembled into inflorescences. Add spices, salt, and simmer over low heat until half cooked.

In a separate saucepan, heat the broth and pour it over the cabbage. Bring the whole mixture to a boil, reduce the heat and cook the vegetables until tender. It won't take long - about 10 minutes.

When everything is cooked, transfer the soup to a blender and grind until it becomes a paste. After the whole mass is ground, add heated cream and mix everything. Pour the finished creamy cream soup into deep plates and decorate in portions with nuts, herbs or crackers.

Cheese soup with broccoli and chicken fillet

Cabbage is cabbage, but what should those who cannot imagine their life without meat do? Our next project will appeal to meat-eaters who do not feel full if the first or second course does not contain at least a small and appetizing piece of meat.

To prepare it we need the following list of products:

350 grams of chicken fillet;
300 grams of cabbage;
2 carrots;
1 piece of onion;
3 medium-sized potatoes;
1 glass of cream;
crackers and hard cheese.

Let's start with chicken fillet. Wash, pour 1.5 liters of water into a saucepan, bring to a boil, skim off the foam and cook until tender.

While the fillet is boiling, make a frying mixture of chopped carrots and onions. Peel the potatoes and cut them into small pieces as for frying. Wash and cut the broccoli into small pieces.

Remove the finished meat from the broth, cool it and cut it into small cubes. Add the broth, chopped potatoes and cabbage to the broth, add salt, pepper and other spices, bring to a boil and cook until the vegetables are ready.

After the vegetables are cooked, blend everything with a blender and return to the heat again. Gently stirring the soup, pour cream into it in portions. After the entire mass has become homogeneous, the saucepan can be removed from the heat and the soup can be poured into bowls. Garnish with broccoli puree soup with grated cheese, croutons and chicken fillet.

Diet broccoli puree soup

For those who like to count calories in each recipe, we have prepared a lean recipe. One serving of this creamy broccoli soup is 140 calories, and the recipe below makes six servings.

Products:

asparagus cabbage 0.4 kilograms;
leek – 1 piece;
1 celery;
5-7 cloves of garlic;
0.4 kilograms of potatoes;
1 carrot;
1 onion;
400 grams of black bread.

If you don't have ready-made crackers on hand, make them yourself. Cut the bread into cubes and place in the oven preheated to 200 degrees. Keep them there until the crackers are browned.

This broccoli soup is made with vegetable broth. In order to cook it, take an onion, 1/2 a stalk of celery, a carrot, wash everything, put it in a saucepan, add 1.4 liters of water, and let it cook. After the broth boils, reduce the heat and cook for half an hour.

Prepare the vegetables: divide the broccoli into florets and cut the stem into cubes. Peel the potatoes, wash them, cut them into the same cubes as the cabbage stem. Chop the onion, 1/2 celery and garlic. We put everything in a saucepan, add bay leaves there.

Let's sort out the broth. We throw away the boiled onions without regret, but the carrots will still serve us. We cut it into circles or cubes and return it back. Combine broth and chopped vegetables (except for inflorescences). Bring everything to a boil and cook for 15 minutes. Add the inflorescences and let simmer for another 6-8 minutes.

When the vegetables are cooked, let the soup cool and, taking out the bay leaves, put everything into a blender. Grind. If the soup has cooled down again during processing, then reheat it before serving and pour into plates.

You can eat this broccoli puree soup without worrying about your figure; its calorie content is almost zero. And don't forget to put crackers on the plates.

Good afternoon, and again about broccoli. If we talk about healthy, tasty, light dishes made from this vegetable, it is impossible not to remember pureed soup. Its delicate, refined taste will appeal not only to adults, but also to children. Such soups are served in good restaurants, skillfully decorated and often using molecular gastronomy.

The preparation of such a dish has some peculiarities. The fact is that this cabbage contains a fairly high concentration of sulfurous substances, which have a not very pleasant smell. To get rid of this property, add a pinch of baking soda at the beginning of cooking - but only a really pinch, no more, otherwise a soda taste will be felt.

Broccoli puree soup can be prepared in any broth, from meat to vegetable, but you can also just use water. At the final stage, cream, milk or sour cream are added, which go very well with this cabbage and give it special tenderness. Cheese is also appropriate, but it is advisable that it does not dominate, but rather complements the taste of the dish.

To give a beautiful green color, the best combination is with spinach, which will not affect the taste at all. Vegetables can be used either fresh or frozen.

To give the dish the necessary thick consistency and velvety, adding potatoes is good.

And one more characteristic detail. For a softer taste, in addition to vegetable oil, add butter.

When serving the finished dish, crispy croutons and herbs are often placed on top. Or pre-cooked slices of the main ingredients.

Principles for preparing broccoli puree soup according to the advice of the famous culinary specialist Lazerson:

Each soup must contain the following ingredients: onions, cream (more than 20% fat) and butter.
All products are placed in the pan almost simultaneously. The method of cutting vegetables does not matter, since after boiling they are processed in a blender. But the smaller the pieces, the faster the cooking process.
When frying vegetables, be sure to take into account the 1:1 ratio of vegetable oil to butter.
Add the broth to the ingredients very carefully. Make sure that the soup does not turn out too thin.
We always add cream at the end of cooking, when the main ingredients are cooked and soft. Since dairy products greatly slow down the process of cooking vegetables.

Today I want to offer you 10 delicious, quick and easy broccoli soup recipes. Each of them has its own characteristics of product combinations. I hope that with such a variety you will definitely choose an option for yourself.

Diet broccoli soup

Healthy and tasty soup with potatoes in vegetable broth (without cream) according to an Italian recipe. Leeks fried in butter will add a special taste. During the cold season, this soup will warm you up and fill you with vitamins!

Broccoli – 450 gr.
Leek – 1 pc.
Potatoes – 400 gr.
Butter – 30 gr.
Vegetable broth – 700 ml.
Salt - to taste
Ground black pepper - to taste
Bread – 2 slices
Olive oil – 15 gr.

A little secret: if we use fresh broccoli, then it needs to be soaked in water with a spoon of balsamic vinegar for 5 minutes to disinfect, and then rinsed under running water.

1. First, chop the leeks.

2. Peel the potatoes and chop them into cubes.

3. Fry the onion in a thick-bottomed saucepan or frying pan in butter for 5-10 minutes.

4. Add potatoes to the pan. Continue to simmer for another 5 minutes with the lid closed.

5. Add broccoli to the vegetables. Salt, pepper, mix. Pour the broth into the pan (you can have meat, you can have vegetable, or you can just have water).

5. Cook the soup for 30-35 minutes over medium heat.

6. Beat the vegetables until smooth using a blender.

7. Croutons can be cooked in the oven or in a frying pan. When serving, brush them with olive oil and garlic.

8. Pour the finished cream soup into a plate, sprinkle ground black pepper and grated Parmesan cheese on top. Sprinkle with olive oil.

Recipe for broccoli soup with chicken

Broccoli soup with chicken broth and cream. Add chicken pieces, grated cheese to the finished dish and garnish with basil. Do you follow a healthy diet? Then this is especially for you!

To prepare we will need:

Broccoli – 400 gr.
Chicken fillet – 200 gr.
Carrots – 1 pc.
Onions – 1 pc.
Cream 10% – 200 ml.
Hard cheese – 20 gr.
Basil - for decoration

1. First of all, cook the chicken broth. Pour 500 ml into the pan. water, add fillet. After boiling, drain the first broth. Pour 500 ml again. water and cook the fillet until tender, skimming off the foam.

2. Grate the carrots on a coarse grater, chop the onion finely, fry the vegetables in vegetable oil until golden brown.

3. Remove the finished meat and cut into small pieces.

4. Pour the roast and broccoli into the broth. Salt and pepper. Cook vegetables for 15-20 minutes.

5. Pour a third of the broth into a separate glass. We will need it to adjust the consistency of the soup.

6. Add cream.

5. Mix all ingredients with a blender. If you need to make the soup more liquid, add broth from a spare glass.

Pour into a plate, add chicken pieces, sprinkle with grated cheese and basil. Our dish is ready!

Below you can watch another detailed video recipe for making creamy chicken soup.

Bon appetit!

How to make broccoli and celery soup

Broccoli soup with celery and cream, which is prepared in just a few minutes. Lightly toasted croutons are a garnish and addition. Ideal for a light vitamin breakfast.

To prepare we will need:

Cream (more than 20%) – 70 ml.
Any bread - 2 slices
Broth – 100 gr.
Butter – 15 gr.
Celery (stem) – 30 gr.
Crimean red onion – 1 pc.
Broccoli – 180 gr.
Olive oil – for frying

1. Place the saucepan on the stove, pour in olive oil. Cut half an onion.

2. Next, chop the celery stalk.

3. Fry the onions and celery in a saucepan with olive oil.

4. Wash the broccoli, separate the inflorescences from the stem. After the onion is fried, add cabbage inflorescences to it. Stir the vegetables periodically so that they do not burn.

5. Pour the broth into the saucepan with the vegetables, add cream, salt and pepper. Let it simmer for 5 minutes.

6. Cut the bread pulp into cubes and fry in a frying pan with olive oil and butter for about 2 minutes.

After the bread is cooked, place it on a paper towel to remove excess oil.

It is best to prepare the broth in advance. It can be vegetable or meat. Any meat is suitable for cooking meat. Consider this proportion: for 1 kg of meat you need to take 2 liters. water. Place the meat in cold water. It is necessary to cook over low heat, making sure to skim off the foam, otherwise the broth will turn out cloudy and have a specific taste. And one more nuance: during this process, do not cover the pan with a lid so that excess moisture, which collects on the lid during cooking, does not get into the broth.

7. Blend the soup with a blender into a homogeneous mass. Pour into a nice plate and place croutons on top.

Vegetable cream soup from broccoli and cauliflower

Broccoli and cauliflower go well together and complement each other. If desired, you can add nutmeg, thyme or allspice. Decorate the beautiful green soup with white bread croutons and a sprig of herbs. This recipe has no dairy ingredients. So for those who do not consume lactose in their diet, this option will be very useful.

To prepare we will need:

Cauliflower – 200 gr.
Frozen spinach – 100 gr.
Broccoli – 200 gr.
Potatoes – 2 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Salt - a pinch
Pepper - to taste
Vegetable oil – 15 ml.
White bread croutons – 2 slices

1. Peel the potatoes and cut into arbitrary cubes. Let it simmer in water over medium heat.

2. Finely chop the onion and carrots and fry in a frying pan in vegetable oil.

3. Combine potatoes and other vegetables in a saucepan: cauliflower, broccoli, spinach. Cook them until they become soft and boiled.

4. Pour the roast into the soup and cook for another 10-15 minutes.

5. After this, add salt and pepper to the soup. Grind it with a blender until smooth.

For a flavorful taste, you can add nutmeg, thyme or allspice to the soup.

6. Serve the dish to the table along with croutons and a sprig of herbs.

Cream soup with broccoli and champignons

Delicious broccoli puree soup with potatoes, champignons, cream and herbs. Particular attention should be paid to frying: carrots with sweet peppers in butter with paprika, curry, turmeric and ginger. Decorate the finished dish with fried slices of mushrooms and serve with croutons. Prepare it and make sure it’s delicious!

To prepare we will need:

Broccoli – 450 gr.
Potatoes – 700 gr.
Water – 1.2 l.
Cream 10% fat – 100 ml.
Salt to taste
Butter – 60 g.
Olive oil for frying mushrooms – 50 ml.
Carrots – 1 pc. (150 g)
Sweet pepper – 1 pc. (200 g)
½ tsp each ground spices (ginger, paprika, curry, turmeric)
Champignons – 30 g.
Herbs (dill or parsley)
Bread for croutons

This amount of ingredients makes 7 servings.

Below you can watch a detailed video recipe for making broccoli and champignon cream soup.

Bon appetit!

Broccoli soup with cream

Even if you didn't like broccoli before, you need to try this! Green inflorescences with onions and carrots fried in butter, with the addition of milk, blended in a blender, turn into the most delicate mousse. Decorate the cream soup with croutons, paprika and herbs. Very cute combination!

To prepare we will need:

Broccoli – 3-4 large florets
Onion - half
Carrots - half
Flour – 1.5 tbsp. spoons
Chicken broth – 500 ml. (can be vegetable)
Cream – 100-150 ml.
Butter – 35 gr.
Black pepper

1. Finely chop the onion and carrot.

2. In a saucepan, fry the chopped vegetables in butter. Add one and a half tablespoons of flour to them. Mix.

3. Pour the broth into the saucepan and add the broccoli. Add salt and leave to cook for 15 minutes until the cabbage becomes soft.

4. If you find that there is too much broth, don’t be upset, just pour it into a separate cup so that you can then adjust the consistency of the soup.

5. Blend the vegetables with a blender to a puree consistency, add cream.

Serve on the table in a deep plate; you can sprinkle paprika, grated cheese on top, and decorate with croutons and herbs.

Puree soup with broccoli and processed cheese

Another delicious and quick to prepare creamy broccoli soup with melted cheese. There is something special about these soft cheese blocks). Try making a beautiful presentation by drizzling a few drops of cream onto the thick surface of the soup, adding white bread croutons and a sprig of herbs. Have fun experimenting!

To prepare we will need:

Broccoli – 500 gr.
Carrots – 1 pc.
Onion – 1 pc.
Processed cheese – 100 gr.
Crackers
Cream (for decoration)
Salt, spices to taste

Bon appetit!

A simple and delicious recipe for cream soup with Dor Blue cheese

Broccoli soup with leeks and chicken broth with cream. Dor Blue cheese became a special piquant note of this dish. An original dish for gourmets, for dear guests and for yourself.

To prepare we will need:

Broccoli – 100 gr.
Leek – 50 gr.
Chicken broth – 200 ml.
Cream 30% – 50 ml.
Olive oil – 15 ml.
Dor Blue cheese – 20 gr.
Salt - to taste
Pepper - to taste

1. Cut leeks and broccoli into small pieces.

2. Pour olive oil into a saucepan and fry the leeks in it.

3. After the onion has become soft, add broccoli to it.

4. Fry the vegetables a little and pour chicken broth into them, cook over medium heat for 5 minutes. You can use vegetable broth.

5. Add cream, Dor Blue cheese, salt, black pepper to the vegetables. Mix everything and leave to simmer for one minute.

6. Blend the mixture for 3 minutes using a blender.

7. The consistency should not be too thick.

Decorate with crackers, sesame seeds, and herbs.

Simple creamy soup with broccoli and egg

Another recipe in our selection that is worthy of your attention is creamy broccoli soup with eggs. Egg yolks with garlic create a special taste for it. It is served with chopped herbs. Be sure to try this unusual dish.

Watch the detailed video recipe below:

Cream soup with broccoli, cream and cheese

This creamy broccoli soup recipe uses potatoes, roasting and cream. Slices of cheese and a pinch of nutmeg will complement the taste and make it unique. Perhaps this pleasant airy soup will become your favorite!

To prepare we will need:

Broccoli (can be frozen) – 800 gr.
Potatoes – 2 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Cream 30% – 200 ml.
Hard cheese – 100 gr.
Salt - to taste
Pepper - to taste

Bon appetit!

In cool weather, you especially crave hot, rich, thick first courses. Prepare a dietary or nutritious creamy broccoli soup - it will not only warm you up, but also saturate your body with useful substances. Learn about new recipes with photos and ways to prepare delicious treats from this type of cabbage. Try making a simple soup from ordinary ingredients incredibly aromatic and appetizing!

How to make creamy broccoli soup

Many housewives do not like broccoli because of its specific taste and the sulfurous smell that the vegetable emits when cooked. Despite this, cream of broccoli soup is in great demand among gourmets around the world and is appreciated for its soft, delicate consistency. The cooking algorithm is simple:

Make vegetable broth using broccoli and other vegetables.
Add cream, beat the mixture with a blender.
Season with spices and salt.
Sprinkle with herbs and serve with croutons.

Food preparation

Before preparing a delicious treat, you should carefully study the recipe for creamy broccoli soup. The main ingredient is broccoli: it can be used fresh or frozen. Vegetables should be pre-washed and peeled, cut into equal, small cubes. It is better to buy cream with medium fat content, from 10% and above. The meat components can be boiled in the same broth in which the cabbage was cooked.

How to properly boil broccoli

The cabbage should be divided into florets, if necessary, and then immersed in boiling, lightly salted water. This is necessary so that it retains all the beneficial substances as much as possible. Fresh vegetables are boiled for 5-7 minutes, frozen - 10 minutes. To preserve the unique color of the vegetable, immediately after boiling, place the inflorescences in ice or very cold water.

Cream of Broccoli Soup Recipe

Before you prepare broccoli soup with cream, you should learn some cooking tricks that will help make the treat very tender and give it the desired consistency. To get rid of the unpleasant “sulphurous” smell of the vegetable, you need to add a pinch of soda to the water where the inflorescences are boiled. The main requirement for such a dish is a creamy structure, and to achieve it, you need to boil the vegetable well, because only soft ingredients can turn into a soft, delicate cream.

Broccoli soup with cream

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 96 kcal/100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

When choosing cabbage, pay attention to its size - you should not buy forks that are too large; a medium head of cabbage will do just fine. You can add chicken breast to the broth - this will make the treat more rich and nutritious, but the classic version does not provide for this. Broccoli stems should not be discarded; they are also added to the soup and then removed before blending.

Ingredients:

cream – 150 ml;
cabbage – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
dill, salt - to taste;
black and white ground pepper.

Cooking method:

We separate the broccoli into inflorescences, then rinse them well.
Boil 2 liters of water, place cabbage in a container, cook for 10-12 minutes. over medium heat.
Remove the vegetable and rinse with cold water.
Cut the carrots and onions into thin strips and fry with olive oil until soft.
Place the cabbage and roasted vegetables in a blender and blend until smooth.
Transfer this mass to the hot broth and bring to a boil.
Season with salt, spices, add cream.
Boil for 2-3 minutes, remove from heat.

Dietary cream soup

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

This soup is a great way to not only get in shape, but also feed your family a healthy diet dish. To further reduce the calorie content, you can use cream with a low fat content, and it is recommended to season the tasty treat with finely chopped garlic. Serve creamy broccoli soup with a sprig of rosemary or basil.

Ingredients:

chicken broth – 2 l;
potatoes – 2 pcs.;
broccoli – 300 g;
onion – 1 pc.;
butter –50 g;
vegetable oil – 50 ml.

Cooking method:

The finished chicken broth needs to be strained so that the future treat is homogeneous.
Place 2 types of oil in a deep frying pan and heat well.
Chop and fry the onion.
Cut the potatoes into cubes and add to the onion.
Place all these ingredients in a container with broth and stir.
Immerse the broccoli stalks in the broth and cook for 12 minutes from the moment it boils.
Use a blender to puree and season the creamy broccoli soup.
Place herbs on the bottom of the plates, then fill them with cream.

Cream soup with broccoli and chicken

Time: 60 minutes.
Calorie content of the dish: 64 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

This light, delicate soup is sure to please adults and picky children. It is not only very tasty, but also nutritious. When cooking broth, cooks recommend using bone parts of the bird, not just fillets. Add your favorite spices to the cream soup and it will sparkle with new colors. Serve the treat with crackers or garlic croutons - they give it even more piquancy.

Ingredients:

hard cheese – 50 g;
potatoes – 4 pcs.;
chicken – 500 g;
cabbage – 4-5 large inflorescences;
carrots – 1 pc.;
onion - 1 head;
water – 2 l;
salt, spices.

Cooking method:

Rinse the chicken, cut into pieces, place in a saucepan, cover with cold water. Cook the broth for 40 minutes from the moment it boils.
Place cabbage, whole onion, and diced potatoes into the soup.
Peel the carrots, cut into cubes, and add to the rest of the vegetables. Cook the soup for 15-20 minutes.
Remove the chicken and shred it.
Beat the mixture with a blender and season to taste with spices and salt.
Pour the finished soup into bowls and sprinkle with grated cheese.

From broccoli and cauliflower

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 64 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

The photo of this wonderful dish is simply mesmerizing, it makes you want to drop everything and immediately prepare a treat. The recipe for cream of broccoli soup is called “Yin-Yang” for good reason, because in plates it is presented in the form of a beautiful two-color composition: broccoli and cauliflower puree. This treat can be prepared for a holiday table or Sunday lunch and surprise your loved ones. Sprinkle the finished cream soup with grated Parmesan cheese or any other cheese - it will become even more delicious.

Ingredients:

broccoli – 500 g;
cauliflower – 500 g;
onion – 1 pc.;
potatoes – 2 pcs.;
olive oil – 50 ml;
broth - 2 l;
cream – 200 ml;
cheese –50 g;
spices, salt.

Cooking method:

Each type of cabbage should be divided into inflorescences and boiled in salted water until tender (in different containers).
Cut the onion into cubes, do the same with the potatoes.
Fry the onion cubes in oil, then add the potatoes.
Transfer this mixture to the hot vegetable broth left over from boiling the cabbage. Cook for 12 minutes.
Divide the soup into 2 parts: place cauliflower in one, broccoli in the other.
Add hot cream to each of these containers and puree with a blender.
Place the mixture on a plate in the form of a yin-yang sign and sprinkle with grated cheese.

Spinach and broccoli soup

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: easy.

The stunningly beautiful color of this creamy broccoli soup is eye-catching. Chefs recommend preparing the dish without using meat broth (vegetable broth), but this is a matter of taste. If you want to emphasize the creamy flavor of the cream soup, you can add melted cheese or milk. When choosing spinach for this first dish, pay attention to the frozen product - it retains color well.

Ingredients:

spinach – 300 g;
cabbage –500 g;
onions – 2 pcs.;
cream – 1 tbsp;
olive oil – 40 ml;
water – 1.5 l;
cheese – 100 g.

Cooking method:

Boil the cabbage for 12 minutes. after the water boils.
Chop the onion, fry it in oil until soft, add spinach.
Place fried vegetables in a container with cabbage and simmer for 15 minutes.
Do not add a lot of water so as not to lose the thickness of the puree. Add fluid only if necessary. Season the cream of soup.
Blend the soup until smooth and creamy using an immersion blender. Serve to the table.

Cream soup with zucchini

Time: 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

The principle of preparing this broccoli cream soup is similar to the others - you need to boil all the vegetables until tender, season, chop, and bring to the desired consistency and taste. Please note that the boiling time for vegetables varies: cabbage takes longer to cook than zucchini, so you need to add it to the broth earlier. Another trick is that you need to puree the ingredients without broth, the latter should only be added as needed.

Ingredients:

zucchini – 300 g;
onion – 1 head;
celery – 100 g;
broth - 1 l;
broccoli –300 g;
cauliflower – 300 g;
milk – 100 ml;
cheese – 50 g;
spices, salt.

Cooking method:

Peel and cut the onion into small cubes, fry in a little oil.
Peel the celery, cut into cubes, add to the onion.
Remove the skin from the zucchini, cut into cubes, add to the vegetables and fry for 15 minutes.
Place all the vegetables in the broth and cook until fully cooked.
Puree the mixture with a blender, season to taste, and add hot milk.
Grate the cheese on a coarse grater and sprinkle it over the creamy broccoli soup.

With shrimps

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

If you love light, creamy taste and are a fan of Thai cuisine, feel free to add this recipe with photos to your culinary collection! The peculiarity of this method is the preparation of broth from shrimp shells, which perfectly emphasizes the neutral taste of cabbage. Complete the cream soup with grated cheese and finely chopped garlic - these components go well together.

Ingredients:

shrimp – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 4 cloves;
cheese – 50 g;
cabbage – 1 head;
cream – 1 tbsp;
vegetable oil – 2 tbsp;
salt, spices - to taste.

Cooking method:

Fry the shrimp in hot oil for 3 minutes without removing their shells.
Boil water in a saucepan, place shrimp in it, already cleaned of entrails and heads. Add salt and cook the broth for 15 minutes.
Strain the broth and cool slightly.
Peel the vegetables. Cut the onion into cubes, grate the carrots on a coarse grater, and divide the cabbage into inflorescences.
In the frying pan in which the shrimp were fried, fry the vegetables (carrots, onions) one by one, add chopped garlic.
Place all ingredients into a deep container, add cream, and add cabbage inflorescences.
Bring the dish to taste. As soon as the mixture boils, place the shrimp in it and cook for 5 minutes.

Creamy soup with broccoli and salmon

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 116 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

Hearty, nutritious creamy broccoli and salmon soup is quick and easy to prepare. Not only fresh, but also frozen cabbage is suitable for this. This dish can be served at a festive table, because the thick, rich treat will not leave anyone indifferent. The thickness of the soup is adjusted by adding cream or milk. When serving a fragrant dish to the table, do not be lazy to dry the croutons in advance.

Ingredients:

salmon – 300 g;
potatoes – 6 pcs.;
cabbage – 500 g;
cream – 200 ml;
salt, bay leaf.

Cooking method:

Prepare fish broth. To do this, place it in hot water and cook over low heat for 30-40 minutes.
Remove the salmon and break it into pieces, removing the bones.
Place peeled, diced potatoes in the same container and cook for 15 minutes.
Divide the broccoli into florets and add to the potatoes.
Add fish and cream, add bay leaf and add salt.
Cook for another 7 minutes until done.

With champignons

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 72 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

Fragrant, delicious creamy broccoli and mushroom soup is an excellent first hot dish for the Sunday table. To prepare it, select small champignons, rinse them under running water and dry well. When preparing a dish, you can use both milk and cream - this is worth remembering for those who are on a diet, but do not want to give up their favorite dishes.

Ingredients:

garlic – 3 cloves;
cream – 200 ml;
broccoli – 500 g;
mushrooms – 300 g;
butter – 40 g;
spices, salt.

Cooking method:

Boil broccoli in salted water until tender.
Cut the champignons into 4 parts, immerse in vegetable broth, cook for 7 minutes.
Place this entire mass in a blender, add softened butter, garlic, cream, and a glass of broth. Puree.
Bring to taste and serve.

Cheese cream soup

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 115 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

A fragrant, incredibly tender creamy broccoli soup, which can be compared to a sauce rather than a first course, is easy to prepare even for a novice housewife. This dish will especially appeal to gourmets who know a lot about delicious vegetable treats. The basis of the soup is processed cheese, when purchasing which you need to pay attention to its natural composition - the consistency of the finished first course depends on this.

Ingredients:

broccoli – 400 g;
flour – 80 g;
onions, carrots - 1 pc.;
butter – 70 g;
milk – 1 tbsp.;
vegetable broth – 2 l;
processed cream cheese – 400 g.

Cooking method:

Melt the butter in a deep saucepan.
Add finely chopped carrots and onions, fry for 6-7 minutes.
Add flour, fry for 2 minutes.
Now it's the broth's turn - add it, stir thoroughly.
Add broccoli florets and simmer soup for 12 minutes.
Add milk, melted cheese, mix well.
Serve creamy broccoli soup with chopped basil.

Benefits of broccoli for the body

The benefits of this variety of cabbage can hardly be overestimated. Famous nutritionists have long included broccoli in their diets. This vegetable has a beneficial effect on the circulatory and cardiovascular systems, normalizes blood sugar levels, helps improve memory and normalize the functioning of the nervous system. Here are a few facts that indicate that this vegetable should appear on our tables more often:

It holds the record for calcium content: 100 g of product contains 180 mg of this valuable microelement.
Broccoli contains 10% of the daily value of iron.
Vitamin C in this type of cabbage is about 100% of the daily value.