Broccoli soup

Many people prepare broccoli as a side dish by boiling the florets or frying them in batter. You can also make a delicious and tender puree soup from this cabbage. The dish is easily digestible and suitable for dietary nutrition. Of the ten proposed recipes for tender creamy soup, you are sure to find yours.

Classic creamy broccoli soup

Melt-in-your-mouth texture, thick consistency, delicate taste and piquant aroma - this is how this soup turns out. For thickness, add a little potato, for a softer taste - cream. And to add bright flavor notes, we use garlic and serve the finished dish with golden-brown crispy croutons.

1. 
   How to make classic creamy broccoli soup? If the broccoli is fresh, then wash it and soak it in cold water with a small amount of salt - this will allow any insects present in the inflorescences to come to the surface. If using frozen cabbage, skip this step.
2. 
   Peel the potatoes, wash and dry. Cut the tubers into small pieces.
3. 
   After soaking, cut the broccoli into small pieces.
4. 
   In a saucepan on the stove, bring about one liter of water to a boil, then put the chopped potatoes and broccoli into the boiling water. Cook until the potatoes are soft - approximately ten minutes.
5. 
   While the vegetables are cooking, melt a little butter in a frying pan and fry finely chopped onions in it until golden brown. Remove from the stove.
6. 
   Melt a little more butter. Cut the baguette into slices one to one and a half centimeters thick. Fry the slices on both sides until golden brown. Rub with garlic and salt after frying, sprinkle with ground black pepper.
7. 
   Using an immersion blender, puree the boiled potatoes and broccoli until smooth. Taste the puree and add salt to taste.
8. 
   Pour in the cream, add the fried onions, mix and put on the stove. Heat the soup until hot, but do not boil.
9. 
   Pour the finished soup into portioned bowls, just before serving, place crouton on top and sprinkle with ground black pepper. Serve hot.

Bon appetit!

Creamy broccoli and cauliflower soup

An interesting dish option for lovers of creamy soups. In addition to broccoli and cauliflower, we also add fennel - its characteristic taste and aroma will only enhance the cabbage soup.By the way, if you are on a diet or fasting, add water instead of milk. The soup will be lean, but no less tasty.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 2.

Ingredients:

• Broccoli – 1-2 forks.
• Cauliflower - 1-2 forks.
• Leek – 1 stalk.
• Fennel – 12 pcs.
• Salt – a pinch.
• Milk – 1 tbsp.
• Boiling water – 1 tbsp.
• Ground black pepper - a whisper.
• Olive oil – for frying.
• Greens - to taste.

Cooking process:

1. Wash the leeks, dry them, and cut them into thin rings.

2. Peel the fennel, rinse, dry and cut into thin slices.

3. In a deep frying pan, heat the olive oil until hot, add chopped leeks and fennel into it and fry while stirring for about fifteen minutes.

4. Separate the cauliflower into separate small inflorescences, wash and dry.

5. We do the same with broccoli.

6. Place cauliflower and broccoli inflorescences in a frying pan with onions and fennel.

7. Next, pour in boiling water and hot milk. Add salt, mix, bring to a boil and simmer all together for twenty to thirty minutes until the vegetables are soft.

8. Then, using a blender, grind the mass into a smooth puree. If necessary, add boiling water or milk to adjust the thickness to your taste.

9. Reheat the puree soup until hot, but do not bring it to a boil.

10. Pour the finished soup into portioned bowls and decorate with herbs. The surface can be additionally sprinkled with olive oil and sprinkled with ground black pepper. Serve hot.

Bon appetit!

How to cook broccoli soup with chicken?

Hearty and nutritious puree soup: add chicken, cheese and broth to boiled broccoli.“Bind” the ingredients with gentle cream and beat with a blender. Nothing complicated - but the end result is a delicious first course that both adults and children will enjoy.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Chicken – 1.2 kg.
• Broccoli – 700 gr.
• Cream 10% - 200 gr.
• Processed cheese – 250 gr.
• Onions – 1 pc.
• Salt – a pinch.
• Carrots – 1 pc.

Cooking process:

1. Peel the onions and carrots. We wash the chicken. Place the bird with carrots and onions in a saucepan, add enough water to barely cover the carcass, and add some salt. Boil the chicken until the meat easily separates from the bones. After cooking, remove the chicken and separate the meat. No broth is used for this soup, however, if you want to make the dish especially hearty, you can use it.

2. Wash the broccoli and boil in salted water until tender. After cooking, take out the inflorescences and save the broth.

3. Grind the broccoli and chicken in a blender.

4. Grate the cheese. Dissolve it in broccoli broth.

5. Combine vegetable broth with cheese, chicken and broccoli puree in one container, pour in cream, add salt to taste. Mix again with an immersion blender. Adjust the desired consistency with water or broth. Serve the finished soup hot. Additionally, you can serve croutons.

Bon appetit!

PP dietary broccoli puree soup

Broccoli is an ideal product for dietary nutrition. Despite its low calorie content, it contains a huge amount of vitamins, minerals, and valuable fiber. We suggest preparing a dietary broccoli puree soup, which is quickly digestible and turns out to be quite filling, despite the absence of fatty additives.

Cooking time: 40 min.

Cooking time: 25 min.

Servings – 2.

Ingredients:

• Broccoli – 400 gr.
• Potatoes – 2 pcs.
• Spinach – 30 gr.
• Green onion – 10 gr.
• Water – 3-4 l.
• Olive oil – 2 tbsp. l.
• Salt – 1 gr.
• Ground black pepper – 1 gr.
• Bay leaf – 1-2 pcs.

Cooking process:

1. We use fresh or frozen broccoli. Frozen ones can be allowed to thaw slightly to make it easier to disassemble into inflorescences.

2. Peel and wash the potatoes.

3. Cut into small cubes.

4. Separate the broccoli into florets and cut into small pieces. Set aside a few small beautiful inflorescences for decoration.

5. Pour water and olive oil into a saucepan and place on the stove. After the liquid boils, add chopped potatoes and broccoli into it. Cook for twenty-five minutes.

6. Wash the green onions and chop them finely.

7. Add chopped onion, spinach, bay leaf to the pan, add salt and pepper, cook for another five minutes. After cooking, grind the soup with an immersion blender to a smooth puree.

8. Cut the previously set aside broccoli florets into thin slices.

9. Pour a small amount of water and a little olive oil into the pan. Add salt and pepper to taste. Add broccoli slices and cook until soft.

10. After this, dry the pieces from excess liquid.

11. Pour the finished soup into portioned bowls and garnish with prepared broccoli slices. Serve hot.

Bon appetit!

Delicious broccoli soup with cheese

Cheese goes very well with broccoli. In this recipe, we will add cheese to the soup, and serve the soup separately with a little cheese sauce as a decoration - it highlights the basic vegetable taste well and looks attractive due to the contrast.

Cooking time: 45 min.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Broccoli – 500 gr.
• Onions – 1 pc.
• Carrots – 1 pc. medium size.
• Vegetable oil – 2 tbsp. l.
• Butter – 40 gr.
• Flour – 1 tbsp. l.
• Cream 10% - 200 ml.
• Milk – 200 ml.
• Hard cheese – 70 gr.
• Salt - to taste.

Cooking process:

1. Prepare the vegetables: separate the broccoli into florets and cut into small pieces. Peel and chop the carrots. We do the same with onions. Fry the onions and carrots in a thick-walled pan in vegetable oil until the onions become transparent. Then pour in enough water to cover the onions and carrots by two centimeters and cook for ten minutes.

2. Place the broccoli florets into the pan without stirring. Some of the cabbage will remain on the surface and will be steamed. Cook for five minutes.

3. Melt butter in a frying pan, add flour and fry it until light creamy. Add milk and cream, stirring continuously. Bring to a boil. If all the lumps cannot be dissolved, grind them with a blender or rub the sauce through a sieve. Next, add grated cheese to the mixture and mix well until it melts completely.

4. Reserve a little cheese sauce for serving. Grind the rest of the sauce, along with the vegetables and the broth in which they were cooked, to a puree. Add salt if necessary.

5. Serve the finished soup in bowls, and pour a little sauce on top. Additionally, you can serve croutons rubbed with garlic.

Bon appetit!

How to make delicious creamy broccoli and zucchini soup?

A simple recipe for vegetable soup with just three ingredients - broccoli, zucchini and onions.For satiety and flavor, we will also add pine nuts, olive oil and Italian herbs.

Cooking time: 30 min.

Cooking time: 25 min.

Servings – 2.

Ingredients:

• Broccoli – 150 gr.
• Young zucchini – 1 pc.
• Onions – 1 pc.
• Water – 700 ml.
• Olive oil – 3 tbsp. l.
• Salt - to taste.
• Italian herbs – 1/2 tsp.
• Pine nuts – a handful.

Cooking process:

1. Peel the onions, rinse, dry and cut into thin half rings. Heat olive oil in a saucepan and fry the onion in it until lightly browned.

2. Wash the zucchini, cut into cubes along with the peel and seeds (if the vegetable is old, then remove the seeds and peel) and place in a saucepan with the onions. Add water and cook for five to seven minutes.

3. Add broccoli, salt and Italian herbs, cook for seven to ten minutes.

4. Use a blender to puree everything together.

5. Serve hot soup, sprinkle with pine nuts, sprinkle with olive oil and garnish with fresh herbs to taste.

Bon appetit!

Healthy broccoli and spinach cream soup

This very healthy soup is simply a storehouse of valuable substances for the body. You can prepare it at any time of the year: frozen vegetables are ideal for this soup. Due to the garlic fried in butter, the soup has a pleasant spicy aftertaste.

Cooking time: 30 min.

Cooking time: 25 min.

Servings – 3.

Ingredients:

• Broccoli – 250 gr.
• Spinach – 250 gr.
• Onions – 1 pc.
• Water – 250 ml.
• Garlic – 3 cloves.
• Salt - to taste.
• Processed cheese – 100 gr.
• Milk – 150 ml.
• Ground black pepper - to taste.

Cooking process:

1. Heat the butter in a saucepan, fry the chopped garlic in it for no more than thirty seconds while stirring.Then add the diced onions, mix and fry until the onions are transparent.

2. Next, add broccoli, cut into small pieces. Stir and cook for two minutes. Pour in water, bring to a vigorous boil, cook until the broccoli is soft - two to three minutes.

3. Now add spinach, grated processed cheese, and pour in milk. Add salt and ground black pepper to taste. Bring to a boil and remove from the stove.

4. Using an immersion blender, puree the soup. Serve hot.

Bon appetit!

Step-by-step recipe for cooking withbroccoli and champignon soup

Add some champignons to the broccoli - and the puree soup will develop a completely different taste. To enhance the mushroom flavor, pre-fry the champignons. Serve the soup with wheat croutons and herbs - it's very tasty.

Cooking time: 30 min.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Broccoli – 400 gr.
• Champignons – 300 gr.
• Onions – 1-2 pcs.
• Cream – 100 ml.
• Water – 1 l.
• Salt - to taste.
• Butter – 30 gr.
• Vegetable oil - for frying.
• Wheat bread – 1 slice.
• Ground black pepper - to taste.
• Dried basil - to taste.
• Dried oregano - to taste.

Cooking process:

1. Wash the champignons, dry them, cut them into thin slices and fry them in a small amount of vegetable oil in a frying pan. Cook for a couple of minutes until the mushrooms soften.

2. Place the fried champignons in a saucepan, fill with the specified amount of water, and place on the stove. We wait for it to boil.

3. Divide the broccoli into inflorescences, wash and place in the pan with the champignons after they boil in the pan. Add salt and dried herbs to taste. Cook for five minutes.

4.Peel the onions, wash them, cut them into thin half rings.

5. Fry the onions in the same frying pan as the champignons, adding a little more vegetable oil. When the onion is browned, put it in the pan with the champignons and broccoli. Cook for another five minutes.

6. Puree the vegetables with broth after cooking using an immersion blender. Pour in the cream, add the butter, bring to a boil, and remove from the stove.

7. Cut the wheat bread into cubes, scatter them on a baking sheet and place in an oven preheated to 180 degrees. Bake them for a few minutes, then turn off the oven and let the crackers dry for another five minutes.

8. Pour the hot puree soup into portioned bowls, sprinkle with crackers and ground black pepper just before serving.

Bon appetit!

Creamy broccoli and potato soup

Potatoes added to this puree soup provide it with a thick consistency and greater nutritional value. We also add celery for flavor and cream cheese for a delicate taste. If you don't like broccoli dishes, perhaps this soup will make you reconsider.

Cooking time: 35 min.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Broccoli – 250 gr.
• Potatoes – 100 gr.
• Onions – 1 pc.
• Celery stalks – 1 pc.
• Parsley – 1/2 bunch.
• Salt - to taste.
• Olive oil - to taste.
• Ground black pepper - to taste.
• Philadelphia cheese – 2 tbsp. l.
• Dried oregano - to taste.

Cooking process:

1. Process vegetables. Peel the potatoes, wash them, cut them into cubes. Wash the celery stalks and cut them into small pieces. Peel the onions and chop them. We separate the broccoli into florets and wash them. Wash and dry the parsley.

2.Place the prepared vegetables (except broccoli) and herbs in a saucepan, add a liter of water or vegetable broth, and place on the stove. Bring to a boil and cook for ten minutes over medium heat.

3. After the specified time, add broccoli, salt, ground black pepper and continue cooking for another ten minutes. After cooking, grind everything with an immersion blender until pureed. Add Philadelphia cream cheese to the soup, stir and heat well on the stove until dissolved.

4. Serve the soup hot, drizzled with olive oil and garnished with herbs. You can also serve this soup with half a boiled egg, placing it in the center of the serving.

Bon appetit!

Broccoli soup with chicken broth

A fragrant, rich soup based on chicken broth, and at the same time light. It contains an abundance of vegetables, chicken meat, aromatic spices - the ideal first course for a lunch meal.

Cooking time: 60 min.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Broccoli – 350 gr.
• Potatoes – 4 pcs.
• Onions – 2 pcs. small size.
• Carrots – 2 pcs. small size.
• Chicken – 1.5 kg.
• Salt - to taste.
• Leeks – 2 pcs.
• Celery stalks – 4-6 pcs.
• Black peppercorns – 3 pcs.
• Vegetable oil – 2 tbsp.
• Bay leaf – 1 pc.
• Ground black pepper - to taste.

Cooking process:

1. Remove the skin from the chicken so that the soup is not too greasy. Cut the bird into pieces.

2. Peel the onions and carrots. We wash them and cut one carrot into large cubes. Chop one onion. Wash half the celery stalks and cut into large pieces.

3. Place the chicken, carrot pieces, celery stalks, onion, black peppercorns and bay leaf into the pan. Fill with water and bring to a boil.Cook over low heat for forty minutes, periodically removing the foam.

4. Cut the remaining carrots, celery and onions into small cubes.

5. Wash the leeks and cut them into thin rings.

6. Don’t forget to skim the foam from the broth so that it remains clear.

7. Peel the potatoes, wash them, chop them into cubes. We separate the broccoli into florets and blanch them separately in salted water.

8. After the broth has been cooked for a long time, take out the chicken and let it cool.

9. Strain the broth into a separate bowl; do not use the separated vegetables in the sieve.

10. Pour vegetable oil into the pan from cooking the broth, heat it and pour in the prepared diced vegetables, except potatoes. Simmer while stirring for five minutes.

11. Add potatoes, stir, simmer for another five minutes.

12. Separate the meat from the bones from the cooled chicken.

13. Pour the strained broth over the vegetables stewed in a saucepan, stir, cover with a lid and boil for fifteen minutes at low simmer.

14. Add chicken meat. Add salt and ground black pepper to taste. Cook until done for another five minutes.

15. Serve the soup hot with a slice of fresh bread.

Bon appetit!