Delicate and aromatic broccoli puree soup with cream is a tasty and low-calorie dish that is quickly digestible and perfectly warms you up during the cold season. Broccoli is a subspecies of cauliflower that is often used in cooking by chefs around the world. It is broccoli that is called the queen of cabbage, as it contains fiber, magnesium, iron, folic acid, chromium, phosphorus and many vitamins.

That's why I often prepare this broccoli puree soup for children. It turns out tasty and very healthy. The soup can be cooked either in water or in chicken, vegetable or meat broth. So, let's begin.

Ingredients:

• 400 g broccoli
• 5 potatoes
• 1 onion
• 200 ml cream 20% fat
• 50 g butter
• salt to taste
• 0.5 tsp. ground black pepper
• 0.5 tsp. ground paprika
• 1 l. purified water

for submission:

• White bread
• 1-2 cloves of garlic
• 1 piece of butter
• parsley or dill

How to make creamy broccoli soup:

Peel the onion from the husk. Cut it into medium sized cubes.

Melt a piece of butter in a non-stick frying pan. Pour the onion into it and fry it for a few minutes until transparent over medium heat. While cooking, stir the vegetables with a spatula so that they cook evenly.

Wash the potatoes to remove soil. Let's peel the peel. Cut the root vegetables into medium-sized cubes. When the onion is fried, add potatoes to it.

Continue frying the ingredients together for a few more minutes until the vegetables brown.

Then transfer them from the frying pan to a saucepan and add one liter of purified water. It is better not to add a lot of liquid so that the broccoli puree soup with cream does not turn out too liquid.

Let's prepare the broccoli. If you use fresh cabbage, it must be disassembled into inflorescences and washed thoroughly under running water. Freshly frozen vegetables must first be thawed or filled with warm water for a few minutes to melt the ice. Cut large inflorescences into smaller pieces.

Add chopped cabbage to the pan with vegetables.

Cover with a lid and put the pan on the fire. Before boiling, skim off any foam that has formed. Then simmer the ingredients over low heat for 15 minutes. Then remove the soup from the heat.

If you want to make broccoli puree soup with cheese, you need to chop it on a fine grater in advance. At the end of cooking, add it to the pan. We will stir the soup until the cheese is completely melted.

Using an immersion blender, grind all ingredients to a homogeneous thick mass.

Stir the soup and return it to the heat. Salt the dish to taste. Add ground black pepper and paprika.

Let the soup boil and turn off the heat. While our delicious broccoli puree soup is steeping, let's prepare the garlic croutons. Cut the bread or baguette into thin slices. Fry them until golden brown on both sides in butter.

Step-by-step recipe for tender and low-calorie creamy broccoli soup

2017-10-09 Marina Vykhodtseva

Grade
recipe

1897

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

6 gr.

Carbohydrates

3 gr.

82 kcal.

Option 1: Classic creamy broccoli soup

The classic broccoli cream soup recipe uses 10% cream. Therefore, the dish turns out to be light and low-calorie, but if desired, you can use 20 or even 30% cream. This version will make a richer and richer soup.

Ingredients

• 500 grams of broccoli;
• 100 grams of leeks;
• 100 grams of cheese (hard);
• 250 ml water;
• 30 grams of butter;
• 200 ml cream 10%;
• 5 grams of garlic (1 clove);
• greens, salt to taste.

Step-by-step recipe for creamy broccoli soup:

Cut the onion into thin rings. Heat the oil, you can do this directly in a saucepan to prepare the soup. Add the prepared vegetable and fry over medium heat until soft. If there is no leek, then you can use onions.

While the onions are frying, divide the broccoli into florets. There is no need to throw away the thickened parts, just cut them into thin slices so that the cooking time does not prolong.

transfer the cabbage to the fried onions, pour in hot water, you can use chicken or any other broth for the soup. Boil after boiling for 12-14 minutes. The vegetables should soften.

Remove from heat, wait 10 minutes for the main steam to subside, then puree the mixture with a blender.

Pour in the cream, add salt, stir, and put on fire. Boil the soup for a minute, add grated cheese. Reduce heat to low, simmer for 30 seconds.

Chop a clove of garlic, pour into a saucepan, add salt, stir. After a few seconds, turn off the stove.

Pour the soup into bowls and add fresh or dried herbs. Dill, parsley, and basil go well with it.

This soup can also be prepared with ordinary processed cheese. It mixes well in mass and gives a wonderful taste, but the composition often leaves much to be desired, so you will have to take care of purchasing a quality product.

Option 2: Quick recipe for creamy broccoli soup

The overall preparation process for this dish will take only 20 minutes. An important condition is to have a blender with a metal attachment that is not afraid of high temperatures.

Ingredients

• 400 grams of broccoli;
• 150 ml water;
• 10 grams of garlic;
• 20 ml oil (olive);
• 200 ml cream;
• salt pepper;
• 1 tbsp. l. dill.

How to make quick creamy broccoli soup:

Cut the garlic into slices, add to the oil, fry for a minute until golden brown.

Separate the broccoli into small florets. If something does not lend itself, then quickly chop it with a knife. Toss with garlic.

Pour water, cover, turn up the heat. After boiling, it needs to be reduced. Boil the inflorescences for 7-8 minutes until they are soft.

Separately, boil the cream, pour into the broccoli, add salt and pepper, and simmer for a couple of minutes.

Blend the hot mixture with a blender, add dill and the quick creamy soup is ready!

This soup can be prepared even faster if you do not fry the garlic in oil, but immediately put all the ingredients in a pan. Then add boiling water to the vegetables, boil and pour in cream. This soup will cook in a quarter of an hour, but with garlic fried in oil it turns out tastier.

Option 3: Broccoli soup with cream and other vegetables

This option is useful if you don’t have enough cabbage, but you want to please your family with a delicious creamy broccoli soup. Additionally, the simplest vegetables that are found in any home are used.

Ingredients

• 300 grams of broccoli;
• 380 ml water;
• 300 grams of potatoes;
• 80 grams of carrots;
• 250 ml cream;
• 120 grams of onion;
• 3 tbsp. l. oils;
• greens, salt;
• 40 grams of cheese.

Cut the onion into cubes, place in a frying pan with melted butter, and start frying.

Peel and grate the carrots, add to the pan, fry everything together until golden brown.

Boil the recipe water. Chop the potatoes, add them, and boil for five minutes. After this, you can remove the vegetables from the frying pan.

Disassemble the cabbage into inflorescences, transfer to the total mass, after boiling, reduce the heat, cook until soft.

Grind vegetables in any way, usually using a blender. Pour in the cream, add salt, and put back on the heat.

Heat the soup to a boil and you're done! Grate hard cheese, chop fresh herbs, combine, and sprinkle on the dish before serving.

Cream soups require a blender; it is easy and convenient for them to chop boiled vegetables. If suddenly it is not there or there is a breakdown, then the good old sieve will come to the rescue. You need to cool the vegetables a little and wipe them. This puree soup will have a very delicate consistency, since coarse vegetable fibers and films are removed.

Option 4: Broccoli soup with cream and mushrooms

To prepare a delicious broccoli puree soup with cream and mushrooms, it is best to use ordinary champignons. They are safe and quick to prepare.

Ingredients

• 1 head of broccoli;
• 30 grams of butter or olive oil;
• 1 onion;
• 150 grams of champignons;
• 50 ml cream;
• 1 carrot;
• spices, herbs.

How to cook - step by step recipe:

Place any oil you like in a frying pan and put it on the stove. Wash the mushrooms, cut into slices, pour into a frying pan. Lightly fry.

Peel and immediately chop the carrots and onions, add to the mushrooms and cook everything together for another 5-7 minutes. The vegetables should become soft; there is no need to fry the food too much. If the pieces start to burn, then reduce the heat and you can add a couple of tablespoons of water or broth.

Boil 300 ml of water, add broccoli florets, simmer for 5-7 minutes.

Transfer the mushrooms and vegetables from the frying pan to the cabbage, boil together for a couple more minutes, add salt.

Grind the mushrooms with vegetables to a puree consistency. Add cream to the soup. If the mass turns out to be thick, you can add a little additional water or broth.

The finished dish needs to be brought to a boil again, then you can pour it into portions and sprinkle with herbs.

The best decoration for this soup will be pieces of mushrooms. After frying, you must remember to set aside a few beautiful slices before adding to the pan.

Option 5: Broccoli soup with cream and cauliflower

Cauliflower and broccoli are not only often confused, but also combined in various dishes. This soup turns out incredibly tasty, tender, and incredibly healthy. It is great for baby and diet food.

Ingredients

• 300 grams of broccoli florets;
• 100 ml cream;
• 300 grams of cauliflower;
• 70 grams of cheese (hard);
• 1 onion;
• 2 tbsp. l. olive oils;
• 1-2 cloves of garlic;
• 400 ml broth;
• spices.

How to cook - step by step recipe:

Break the cauliflower and broccoli into florets and place on a baking sheet. Place pieces of onion next to it and chop it as desired. Drizzle the vegetables with olive oil and bake at 200 degrees until lightly browned.

Place the cabbage and onions in a saucepan, add broth or plain water. It's better to take boiling water right away. Add salt and boil for 7-8 minutes.

Grind the vegetables in a blender, add crushed garlic, grated cheese and cream.

Reheat the soup on the stove. If desired, add a little nutmeg, dill or parsley.

If you don’t have time to bake the cabbage, you can prepare the soup in the usual way - just boil the inflorescences, then add the fried onions.

Option 6: Broccoli soup with cream and chicken

Chicken breast is used for this dish, as it cooks quickly, is healthy, and does not contain much fat and calories. If you wish, you can also use the thigh, but it will take a little longer to cook. The soup can also be prepared with turkey.

Ingredients

• 200 grams of chicken;
• 500 grams of broccoli;
• 1 onion;
• 150 ml cream;
• 150 grams of cheese (processed);
• 2 tbsp. l. oils;
• 1 carrot;
• dill, salt, pepper.

How to cook - step by step recipe:

Pour a liter of water into a saucepan, add chicken fillet, boil for 20 minutes.

Separate the broccoli into florets, add to the chicken, and cook everything together until soft.

Heat a little oil in a frying pan, add chopped onion and grated carrots. Cook vegetables over moderate heat until soft.

Remove the cabbage and chicken with a slotted spoon and combine with the vegetables from the pan. Grind it all in a blender until pureed.

Add cream to the mixture and use broth to bring the soup to the desired consistency. Add salt and pepper and return the soup to the stove.

As soon as the first bubbles appear, add melted cheese to the dish, wait a minute, turn off.

Pour the finished dish into portions and season the puree soup with dill before serving.

All cream soups go well with crackers. It's best to cook them yourself. You can place it on a baking sheet and dry it in the oven or fry it in a frying pan. For flavor, sprinkle the croutons with good olive oil and add chopped garlic.

Greetings, my dear friend!

Today I want to tell you about broccoli. It’s still a secret for many, this is not only a very healthy, dietary, but also an amazingly tasty variety of cabbage! Perhaps you haven't tried it like this yet. Personally, I’m already licking my lips just by hearing the names of the dishes, or rather the most delicate soups, the recipes of which I want to offer you today. We will prepare broccoli puree soup with cream - there are 3 delicious variations of it.

What kind of vegetable is this?

First, let me spoil you a little and tell you about this overseas vegetable. So, broccoli is an annual plant of the cabbage family, a variety and genetic predecessor of cauliflower. From Italian it is translated as a flowering stalk of cabbage, and in England at the beginning of the 18th century it was called Italian asparagus.

I can’t keep silent about the benefits of this vegetable - the vegetable protein content in 100 grams is more than in beef, which makes it an excellent alternative to meat, it contains many useful microelements and vitamins, especially C and K, and there is more vitamin A in it than in the rest of the cabbages. Broccoli contains substances that effectively resist the growth of cancer cells.

How many calories?

In addition to the endless list of beneficial properties inherent in broccoli, cream soup made from it is a dietary dish. This is an ideal option for those who want to lose weight, because 100 g contains only 34 calories! The cauliflower we'll add in the second recipe only has 30 calories. Cream with a fat content of 10% contains 118 calories per 100 grams, and if you like it thicker and are not afraid to gain weight, use 20 or 33%, which contain 206 and 287 calories, respectively. You can also choose cheese for the cream soup according to your taste; its calorie content varies from 140 to 400 kcal per 100 grams.

Well, let's start creating?

1. Broccoli soup with cheese and cream

(It turns out to be the most tender and cooks very quickly!)

What we cook from:

• broccoli - 500 gr.
• leek - 1 stalk (in the absence of a leek, a head of leek will do)
• garlic - 1 clove
• parsley or any greens - to taste
• cream - 1 glass
• cheese - 100 gr.
• water or vegetable broth 1 cup
• butter - 2 tbsp.

Let's get started:

1. Cut the leeks into thin rings (onion into half rings) and lightly fry in butter.
2. Divide the broccoli into florets. The fleshy parts will also go into our cream soup - we cut them into smaller slices.
3. Cabbage for vegetable soups can be used fresh or frozen.
   

   Note: The vitamin C content of broccoli is reduced by half after a few days of storage, so store it in the refrigerator, do not refreeze.

4. Put our vegetables in a saucepan, add hot water or broth and put on fire. After boiling, cook for 10 minutes until the cabbage is soft.
5. It cannot be overcooked - this will cause it to lose its beneficial properties and taste; it only needs to be lightly boiled or blanched.
6. Remove the pan from the heat and puree the soup using a blender.
7. Add cream, salt, maybe pepper and other favorite spices.
8. Boil for another 2-3 minutes, add chopped herbs, grated cheese, chopped garlic and remove from heat.
9. Serve our creation with crackers. And, mmmmm, enjoy!

2. Vegetable cream soup from broccoli and cauliflower

(Make this aromatic vegetable soup and you will discover a new taste for your usual vegetables.)

Of what:

• broccoli cabbage - 300 gr.
• cauliflower - 300 gr.
• olive oil - 1.5 tbsp.
• onion - 1 pc.
• garlic 1 clove
• hard cheese - 70 gr
• cream - 100 ml
• water or broth - 2 cups
• salt, spices - to taste

Let's get started:

1. Let's separate the cabbage into inflorescences. Place on a baking sheet, add salt and drizzle with olive oil.
2. Bake until crispy in the oven at 200 degrees for about 20 minutes. Set aside ¼ of the baked broccoli for decoration.
3. Heat the olive oil in a frying pan over moderate heat. Fry the onion and garlic until soft.
4. Combine roast, broccoli, water or broth, simmer for 10 minutes over moderate heat
5. Puree the soup with a blender, add cream, spices, salt, and bring to a boil.
6. Add the broccoli florets that were set aside earlier and the grated cheese. You can have your favorite greens.
7. Pour into beautiful plates and enjoy!

Cheese with baked cabbage can be placed on plates immediately before serving the vegetable soup.

And finally, a recipe for the happy owners of a multicooker.

3. Broccoli soup in a slow cooker

(Cook it with white beans, which will make it not only healthy, but also filling and rich in plant protein.)

Of what:

• broccoli – 500 gr
• olive oil 1−2 tbsp.
• carrots - 1 pc.
• onion - 1 large head
• canned white beans - 1 can
• cream - to taste
• salt, spices - to taste

Let's get started:

1. Sauté the onions and carrots cut into rings in olive oil until soft.
2. Pour water into the multicooker bowl - you don’t need a lot, just to cover the vegetables - bring to a boil and add broccoli, disassembled into inflorescences, onions and carrots. We will cook on the “soup” or “stew” mode for about 20 minutes.
3. 5 minutes before the end, add beans, salt and spices.
4. Puree, add cream to taste, or without it.
5. Serve with crispy croutons and your favorite herbs.

That's all I have for today.

Create with love! (Just a heads up - if you don’t want/can’t/are too lazy to cook, share the recipes with your friends and go visit them.)

In order not to miss a single interesting dish, subscribe to blog updates and receive fresh recipes by email.

See you soon, my dear friend!

Good luck, love and patience.

It's hard to find a person who would deny the benefits of broccoli. It’s not for nothing that this type of cabbage was nicknamed royal. It contains a huge amount of useful substances, and the puree soup from this vegetable perfectly warms you up on cold winter days, is easily digestible and at the same time can satisfy the feeling of hunger for a long time.

Sticking to the classics: creamy broccoli soup

This option is considered a “classic”.

First of all, cut the onion and broccoli into arbitrary pieces. We take a suitable utensil with a thick bottom and first fry the onion until it becomes transparent. Then put the broccoli there, add salt and pepper as desired.

Stew the vegetables until half cooked, after which you should add broth. Next, cook until done. On average, this takes about a quarter of an hour.

At the same time, take the cream and heat it a little (you can use either a frying pan or a saucepan).

The finished soup is removed from the heat and ground in a blender bowl. Next, add heated cream and mix.

You can serve with crackers, walnuts or cheese.

Brussels sprouts cream cheese soup recipe

Cheese is the most suitable “friendly” ingredient for broccoli. This dish is perfect for lunch, morning or evening.

To create it you need:

• Half a kilo of broccoli;
• Cheese (you can choose the variety according to your preference, the main thing is that it melts well) – ¼ kg;
• Vegetable broth – 0.75 l;
• 1 medium-sized onion;
• 1 small carrot;
• A couple of cloves of garlic;
• 100 ml milk (preferably 2% fat);
• Flour – 30-45 g;
• Vegetable oil – 30-40 ml;
• Salt, spices according to preference.

Time spent cooking: 40-50 minutes.

Calorie content: 106 kcal.

After the initial processing, cut the onion, carrot, and garlic and place them together in a frying pan. Add vegetable oil and fry the contents for several minutes.

Broccoli stems are cut off and chopped. The head of cabbage is divided into inflorescences.

In a small bowl, mix milk with flour.

Place fried vegetables in a saucepan, add broth and cabbage. Place on the fire and wait for the contents to begin to boil. From this point on, you need to slightly reduce the power of the burner and cook for no more than 10 minutes.

After the stove is turned off, add the cheese and stir until it is completely melted. Using an immersion blender, a homogeneous consistency is achieved.

Serve the dish with herbs (parsley).

Cream of broccoli soup with chicken

This option is best suited for those who do not particularly like vegetable soups. In this case, it is proposed to use poultry meat and other components in the recipe:

• 0.3 kg chicken meat;
• 0.3 kg broccoli;
• A couple of carrots;
• One onion;
• Potatoes – 3 pcs.;
• Grated Parmesan (20-25 g) – to taste;
• Croutons – 20-25 g;
• Cream - a glass;
• Salt, spices.

Calorie content: 123 kcal.

We carry out primary processing of products. Wash meat and vegetables.

Fill the chicken with 1.5 liters of water and place it on the stove. It is necessary to remove the foam from time to time. The total cooking time will be about 35-40 minutes.

Chop the washed onions and carrots and fry them. Add salt (you can use sea salt) and spices.

After the allotted time, you need to remove the chicken from the broth and add chopped potatoes and broccoli, and fried vegetables. Cook over the same fire for about a quarter of an hour. Check for salt and spices.

Slightly cooled meat should be cut into cubes. If desired, you can also fry it.

After the allotted time, the soup needs to be ground in a blender. Next, it is put back on low heat, cream is added, and the dish is cooked for about 5 minutes.

When serving, add chicken, croutons and grated Parmesan.

Creamy Brussels sprouts and cauliflower soup

The combination of broccoli and cauliflower is not uncommon, especially when creating numerous cream soups.

To make this soup you will need:

• 0.3 kg broccoli;
• 1 clove of garlic;
• 0.4-0.45 l cream;
• 0.3 kg cauliflower;
• 20-30 g celery root;
• Leek (stem part) – 1 pc.;
• Potatoes - 1 tuber;
• Cheese cheese (not salted) – 0.2 kg;
• Dry white wine – 80-90 ml;
• Salt, pepper as desired;
• Nutmeg – a pinch.

Time spent cooking: 40-45 minutes.

Calorie content: 58 kcal.

All vegetables must be subjected to primary processing. We cut the leeks into rings, separate the cabbage into small inflorescences, and the rest of the products into cubes.

Take a suitable saucepan, pour in a couple of liters of water and wine. Add potatoes, celery, and leeks to the liquid. Turn on the stove and bring the liquid to a boil, then leave for another quarter of an hour over medium heat.

Set the pan aside and, using a slotted spoon, place the vegetables in the bowl of a food processor or blender. Grind and return back to the broth. Bring the liquid to a boil. Remove from heat, add cream, salt, spices (pepper and nutmeg), cover and set aside for 10 minutes.

Boil broccoli and cabbage separately. 7-8 minutes are enough for cooking. Place the vegetables in a colander. To add them to soup, you can either grind them in a blender and mix with the prepared mass, or add them whole.

Cheese cheese is cut into small cubes and added to plates when adding soup.

Prepare juicy and tasty correctly. Add a secret ingredient that will make the dish even tastier. Read more here.

An interesting recipe for pork with potatoes baked in the oven, how to prepare it correctly.

Prepare a delicious salad layered with canned pineapple, chicken, mushrooms and cheese.

Mediterranean option: combining broccoli and trout

This option will take a little longer than the classic one. However, guests will like it much more.

To create such a dish you will need:

• A liter of broth (you can use both vegetable and chicken);
• Half a kilo of broccoli;
• Trout fillet – 0.8 kg;
• Small carrot;
• Spoon of flour;
• 5 cups cream with a small percentage of fat content (10%);
• Sesame – 25 g;
• Spoon of butter;
• A pinch of cinnamon, nutmeg, marjoram, paprika;
• 10-20 g parsley;
• Salt and pepper according to preference.

Time spent cooking: 60-70 minutes.

Calorie content: 189 kcal.

The difficulty with this option is that you first need to prepare not only the broth, but also the fish. Trout must be pre-processed, seasoned with marjoram and paprika. Add salt and pepper, cover with foil and place in a preheated oven for half an hour.

While the trout is cooking, you need to start preparing the soup. We clean the pre-processed vegetables, separate the cabbage into inflorescences. Place the carrots in a saucepan, add a little salt and cook for 3-4 minutes. After that, add the broccoli and simmer for another 6-7 minutes.

Place the vegetables in a colander. Drain all but ¼ of the water from the vegetables. Vegetables along with pre-prepared broth, ¼ of the liquid after cooking, are crushed with a blender. Next, add cinnamon, nutmeg, salt and pepper to the creamy mass.

To create the sauce you will need a frying pan. Butter and flour are placed in it. The ingredients are mixed and fried a little. After this, cream is added and the sauce is brought to thicken.

The sauce is added to the creamy mass and mixed. After this, the soup is put back on the stove and sesame is added. It is necessary to ensure that it heats up, but does not boil.

Pieces of baked trout, parsley are placed in the finished soup and everything is sprinkled with sesame seeds.

Chefs' tricks

For some, broccoli soup is a delicacy, while others cannot stand it because of the not very pleasant smell. However, if you prepare this dish correctly, there will be no unpleasant aroma.

Since broccoli contains quite a lot of sulfur components, the dish may not have a very pleasant flavor. However, the situation can be easily corrected by adding a little (literally one pinch) of regular soda.

Another secret of the cooks is how to prepare the soup smoothly. After all, the required consistency is achieved if the components are cooked for at least 15-20 minutes. But during this time, the vegetables will lose their green color and become more brownish-brown.

To avoid this, many famous chefs recommend combining broccoli with spinach, which will not affect the taste, but will help maintain a beautiful green color.

Broccoli puree soup does not have to be cooked with meat broth. Broth made from the stems of this vegetable is quite suitable. For a lean option, milk or coconut cream is also suitable.

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:

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

Broccoli and chicken soup

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

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

Ingredients:

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

Cooking method:

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

Broccoli and cauliflower soup

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

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

Ingredients:

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

Cooking method:

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

Cheese soup with broccoli

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

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

Ingredients:

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

Cooking method:

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

Broccoli soup from Yulia Vysotskaya

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

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

Ingredients:

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

Cooking method:

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

Vegetable soup with broccoli - recipe

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

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

Ingredients:

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

Cooking method:

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

Broccoli soup - dietary recipe

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

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

Ingredients:

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

Cooking method:

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

Broccoli and meat soup

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

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

Ingredients:

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

Cooking method:

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

Soup with broccoli and melted cheese

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

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

Ingredients:

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

Cooking method:

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

Broccoli puree soup - cooking secrets

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

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

Video: broccoli soup