How to Make Chicken Soup with Fresh or Frozen Broccoli

Home Vegetable soups

Broccoli soup is very similar to a similar dish made with cauliflower. Thanks to its beneficial properties, green broccoli was able to conquer the whole of Europe. The trend of leading a healthy lifestyle is gradually taking over the whole world. Many people want to eat and cook food from what nature gives us. Broccoli is valued for its good vitamin composition and its ability to rid the human body of various dangerous ailments, including cancer.

If you are looking to lead a healthy lifestyle, then you should pay attention to broccoli, as it contains many beneficial micronutrients combined with low calorie content.

In addition, many people will be surprised to learn that broccoli contains 2.5 times more vitamin C than many citrus fruits. In America alone, more than 75 tons of this healthy vegetable are consumed annually. So, it's time to start preparing various broccoli soups.

How to make broccoli soup - 15 varieties

1. Hearty broccoli and shrimp soup
2. Broccoli soup with tomatoes
3. Cheese soup with broccoli
4. Delicate creamy fresh broccoli soup with milk
5. Hearty lentil cream soup with broccoli
6. Diet soup “Yummy Broccoli”
7. Chicken soup with broccoli and peas
8. Broccoli soup with meatballs and cheese
9. Lenten soup with mushrooms and broccoli
10. Creamy Cauliflower and Broccoli Soup
11. Creamy broccoli and pumpkin soup
12. Creamy soup with broccoli and ham
13. Tender soup with broccoli and bell pepper
14. Green soup with zucchini and broccoli
15. Dietary broccoli and seafood soup

Hearty broccoli and shrimp soup

Seafood is considered a real delicacy that can give a real pleasure of taste. Sometimes you can treat yourself and your loved ones to hearty broccoli soup.

Ingredients:

• broccoli - 500 gr.;
• butter - 1 tbsp. l.;
• peeled shrimp - 4 pcs.;
• vegetable broth - 1l;
• lemon juice;
• grated nutmeg;
• black pepper (ground);
• parsley;
• cream - 200 gr.;
• onion;
• salt.

Preparation:

Cooking procedure: Divide the cabbage into small florets. Cut the stems into cubes, and also finely chop the onion and garlic. Fry the onion in a saucepan in butter until tender. Add chopped garlic, vegetable broth, broccoli florets and stems. Boil everything under a tightly covered lid for 10 minutes. Add fresh cream, grind the whole mass with a mixer. Bring to a boil again. Season the soup with fresh lemon juice. Add shrimp to the soup before serving. Add 1 tbsp to each plate. l. fresh cream. Decorate the finished soup with herbs.

Broccoli and cauliflower soup

A more satisfying version of the puree soup is prepared with cauliflower, broccoli and potatoes. This soup will be an excellent light first course.

• 200 gr. broccoli;
• 200 gr. cauliflower;
• 160 gr. potatoes;
• 100 gr. onions;
• 1-2 cloves of garlic;
• 0.5 liters of broth (you can use chicken or vegetable broth);
• 60 ml milk;
• 30 gr. vegetable oil;
• 30 gr. butter;
• 40 gr. hard cheese.

Cut the potatoes, onions and garlic into small pieces. The shape of the cut is not important, since the vegetables will still be chopped. But the pieces need to be small so that the vegetables cook faster. Divide the cauliflower and broccoli into small florets.

Take a thick-walled pan, pour vegetable oil into it, add butter, melt it. Add the onions, potatoes and garlic and fry the vegetables, stirring occasionally. When the onion becomes soft, add both types of cabbage to the pan and pour in the broth. If there is no broth, you can pour salted boiling water. Cook until the vegetables are soft, that is, about 7-9 minutes.

Broccoli soup with tomatoes

This light soup is rich in vitamins. In addition, its cheerful color can give a good mood to those who eat it.

Ingredients:

• broccoli cabbage - 400 gr.;
• carrots - 1 pc.;
• tomato - 2-3 pcs.;
• potatoes - 2-3 pcs.;
• onions - 2 pcs.;
• butter - 1 tbsp. l.;
• salt;
• greenery;
• vegetable or light meat broth.

Step-by-step preparation:

Cut the onion into rings, fry in a small amount of oil at the bottom of the pan. Place potatoes, cut into medium cubes, into the boiling broth. Next comes broccoli, separated into florets. It is mixed with onions and fried for several minutes. Pour boiling water over the tomatoes, separate from the peel, and cut into cubes. Place them in the pan a few minutes before the end of cooking. Serve with herbs and sour cream.

Broccoli soup - step by step photo recipe

A little unusual in taste, but a very original soup that is prepared quickly and easily. Green peas give it a special flavor. Dry crushed, fresh, frozen and even canned will do.

The recipe uses coconut oil for flavor. But it can be replaced with regular butter.

Your rating: ( 8 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes

Quantity: 8 servings

Cheese soup with broccoli

This tender broccoli soup with just the right amount of cheese has long been a regular at many health food restaurants. It is prepared quite simply and quickly.

Ingredients:

• a piece of beef for broth;
• potatoes - 800 gr.;
• broccoli - 200 gr.;
• small onion;
• hard or processed cheese - 80 gr.;
• salt pepper;
• olive or vegetable oil.

Preparation:

Step-by-step cooking: cook beef broth, this will serve as the basis for vegetable soup. In a saucepan with a thick bottom, you need to fry finely chopped onions and potato cubes, then pour in 1.5 liters of rich broth. Then add chopped broccoli and cook for 15 minutes. Add cheese, cut into small cubes, and spices as desired. Then beat everything using a blender. Decorate the finished soup with parsley.

Broccoli puree soup with spinach and zucchini

Broccoli goes well with other vegetables. Let's prepare soup with the addition of zucchini and spinach.

• 400 gr. broccoli;
• 200 gr. young zucchini;
• 1 bell pepper;
• 1-2 cloves of garlic;
• 150 gr. spinach;
• 30 gr. butter;
• 0.5 teaspoon curry;
• salt and herbs to taste.

Separate fresh broccoli into florets, peel the zucchini and cut into cubes. Peel the pepper from seeds and cut into arbitrary pieces. Wash the spinach, peel and chop the garlic.

Advice! The proportions of vegetables can be changed to suit your taste; for example, you can increase the amount of zucchini by decreasing the volume of cabbage.

Take a saucepan with a thick bottom and melt the butter in it. Fry the garlic a little on it. There is no need to fry it too much, it is only important that the garlic imparts its aroma to the oil.

Add zucchini cubes and pieces of sweet pepper to the garlic (place the pepper on top). Pour a little boiling water (about half the level of the vegetables), simmer over low heat for about a quarter of an hour. Then carefully remove the pepper pieces, let them cool slightly and carefully remove the skin. If this is not done, then when chopping the skin will remain in pieces, and this will ruin the taste of the soup.

Add broccoli and spinach florets to the vegetables, simmer everything together for about 10 minutes. Check readiness by piercing the vegetables with a fork. If all the vegetables are soft, remove the pan from the heat and puree the vegetables using an immersion blender.

Now we dilute the puree with boiling water to the desired consistency, because some people like thinner soups, while others like them thicker. Do not pour a lot of water at once, add little by little, stirring well with a spoon. Now add salt and curry.

Advice! A little secret, so that when adding curry the seasoning does not curl into lumps, mix the powder with salt.

Put the soup back on the stove and heat until it starts to boil. After this you can pour it into plates. It is better to serve the soup with a spoonful of sour cream.

Delicate creamy fresh broccoli soup with milk

With fresh cream or milk, this soup turns out incredibly tasty.

Required components:

• meat bouillon cube - 3 pcs.;
• broccoli - 2 av. PC.;
• carrots, potatoes - 2-3 pcs.;
• butter - 1 tbsp. l.;
• flour - 1 tbsp. l.;
• milk or cream – 0.5 tbsp;
• salt, pepper, spices.

Preparation:

Preparation procedure: After cooking, strain the beef broth. Set aside the meat separately. Peel cabbage, carrots, broccoli. Pour the broth over them in the pan until they are lightly covered. Cook for 15-20 minutes. Mash the prepared vegetables in a blender. Pour in more broth and boil for a few minutes. Fry a small amount of flour in butter, pour milk over everything. Pour the sauce into the boiling soup and cook for 10 minutes. Add processed cheese at the end of cooking.

Hearty lentil cream soup with broccoli

This dish has 2 components: a creamy base and a hearty filling. The base is a puree made from vegetables with the addition of lentils. And the filling is made from mushrooms sautéed with carrots and onions.

List of components:

• white cabbage - 150 g;
• broccoli (frozen) - 150 g;
• potatoes (medium) - 3 pcs.;
• champignons—200 g;
• carrots (medium) - 1 pc.;
• onion - 1 pc.;
• garlic - 1 tooth;
• seasoning - 1 tsp;
• soy sauce - 1 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• water - 1 l;
• basil (green) - 3 pcs.;
• black pepper;
• salt;
• lentils - 2 tbsp. l.

Step-by-step cooking:

Prepare the vegetables: peel the broccoli and white cabbage, cut the potatoes into slices. Place potatoes and white cabbage in boiling water, cook the vegetables until half cooked, no need to salt the water.

After this, add broccoli and lentils in the required proportions. Cook the soup over low heat until fully cooked. Drain the excess liquid from the pan, leaving the vegetables with lentils and half a glass of broth. Add some greens and grind everything in a blender. After this, add the remaining vegetable broth again and cook everything over low heat for 3 minutes.

Let's start with the filling: cut the carrots into strips, onions into half rings, peeled mushrooms into plates. In a heated frying pan with added oil, sauté the vegetables. Add ready-made soy sauce and simmer until everything is ready. Put the cream base in each plate and add the filling, do not mix everything in the pan.

Diet soup “Yummy Broccoli”

This vitamin soup is quick to prepare and the ingredients are readily available.

Grocery list:

• milk (can be replaced with low-fat cream) - 100 g;
• bay leaf - 2 pcs.;
• salt - to taste;
• broccoli - 300 g;
• carrots—0.5 pcs.;
• onion - 1 pc.;
• potatoes - 1 pc.;
• processed cheese (light) - 100 g;
• croutons (ready-made rye, for example, with cheese) - 1 handful;
• water - 1 l.

Step-by-step cooking:

Peel the potatoes and cut them into 4 equal parts. Cut the peeled onion into 6 equal parts. Cut the carrots into thin slices. Pour all the vegetables with cold water and cook for 15 minutes after boiling, salt the soup before cooking. Grind the prepared vegetables with a mixer. We enrich the vegetable broth with fresh milk, cheese, and dissolve it completely. At the end, mix the puree with the broth.

If the soup is still liquid, then you can add 1 tbsp. l. Flour, thoroughly dissolving it in the soup, stirring.

Chicken soup with broccoli and peas

This delicately spicy soup will become a frequent guest on the table of those who try it at least once.

List of components:

• water—1700 ml;
• chicken leg—2 pcs.;
• broccoli—370 g;
• potatoes—5 pcs.;
• green peas (1 can - canned) - 360 g;
• bay leaf—2 pcs.;
• onion - 1 pc.;
• carrots—1 pc.;
• dill—0.5 bunch;
• salt - to taste;
• spices - a pinch so that you end up with 1 tbsp: paprika, dried garlic, coriander seeds, basil.

Step-by-step preparation:

Cut all the legs into pieces. Place in a saucepan and cook for 15 minutes after just boiling.

To prevent the broth from losing its purity, do not forget to periodically remove the foam.

Cut the potatoes into strips and add to the soup. Add salt and spices to make 1 tsp. Cut the onion into large cubes, grate the carrots on a medium grater. Fry them until golden in a frying pan with oil. To the finished potatoes add fried and divided broccoli. Cook for 7 minutes.

Finely chop the dill, add the peas along with the liquid and dill to the soup. Cook for another 5 minutes.

Chicken soup with frozen broccoli

It will take 1 hour 10 minutes to prepare.

How many calories - 104.

How to cook:

1. Remove the skin from the chicken, if any. Wash the meat and place in a saucepan.
2. Pour in about two liters of water, put on fire and wait until it boils.
3. After this, drain the water, rinse the chicken again, add clean water and boil again. This process allows you to make lean broth, and at the same time it removes all harmful components from the meat.
4. Remove the skin from the onion and place it in a slowly simmering broth.
5. Peel the carrots and place in a saucepan.
6. Remove the leaves from the parsley stems, set them aside, and add the sticks themselves to the soup.
7. Season and cook for another twenty minutes.
8. After this, throw away all the vegetables and herbs; they have already lost their taste. Remove the meat too and separate it from the bones. Discard the latter, divide the meat into equal pieces and return to the saucepan.
9. Peel the potatoes, cut them into medium-sized cubes and add to the broth.
10. Season and cook for ten minutes.
11. Small broccoli florets do not need to be thawed; they can be thrown straight into the soup.
12. Cook everything together for another five minutes, then turn off and let sit for ten minutes before serving.
13. Chop parsley leaves and sprinkle on top of each plate.

Broccoli soup with meatballs and cheese

Everyone will love this wonderful Meatball Broccoli Soup, especially the kids.

Grocery list:

• broth (chicken or vegetable) - 1.5 l;
• carrots (1 small) - 70 g;
• celery root - 60 g;
• potatoes—180 g;
• broccoli—200 g;
• bell pepper—1/2 pcs.;
• processed cheese—200 g;
• minced chicken (from breast) - 250 g;
• breadcrumbs - 2 tbsp. l.;
• chicken egg (small) - 1 pc.;
• salt - to taste;
• black pepper - to taste;
• greens (dill and parsley) - 2 tbsp. l.

Cooking procedure:

Add spices to the defrosted minced meat. We also put grated onion and crackers there. Beat in a raw egg and finely chopped herbs. Mix the minced meat thoroughly, beat it a little, and leave it in the refrigerator for 15 minutes.

Three carrots and celery on a medium grater. Fry in a frying pan until half cooked. Separate the broccoli into florets. Before cutting into cubes. Form meatballs from the cooled minced meat and place them in the refrigerator again. Bring the broth to a boil, add the potatoes, bring to a boil, cook for 10 minutes. Add the meatballs, broccoli, pepper, cheese and the finished frying. Cook everything until fully cooked.

Broccoli puree soup for children

Broccoli puree soup can be included in the diet of babies aged 7-8 months. Soup for children is prepared with a minimum of ingredients.

• 300 gr. broccoli florets;
• 200 gr. potatoes;
• 1 small carrot;
• 1 liter of water;
• salt.

We thoroughly wash the vegetables, peel them and rinse thoroughly again with cold water. Chop the potatoes and carrots, divide the cabbage into small inflorescences. Heat the water to a boil, add a little salt. Put potatoes and carrots in boiling water, 15 minutes after baking add broccoli. Cook until vegetables are soft, about 15 minutes.

Remove the vegetables from the broth and grind them in a blender. Additionally, you can rub the puree through a sieve so that the mass does not contain a single lump. Dilute the vegetable puree with broth to the desired thickness, bring to a boil. If the soup is being prepared for a child over one and a half years old, then it can be seasoned with a spoonful of sour cream or cream.

Lenten soup with mushrooms and broccoli

This soup will be remembered for its creamy taste.

List of ingredients:

• broccoli (frozen) - 200 g;
• champignons—100 g;
• zucchini (small) - 1 pc.;
• onion (small head) - 1 pc.;
• Sunflower oil (Oleina) - 1 tbsp. l.;
• salt - 1 pinch;
• black pepper (freshly ground) - 1 pinch.

Step-by-step cooking:

Heat sunflower oil in a frying pan. Fry the chopped onion until golden. We cut the champignons and add them to the onions. Next comes the diced zucchini. Place the fried vegetables in a saucepan along with the broccoli and add 1.5 liters of water. Add spices and seasonings.

If you like smooth soups, you can grind it with a mixer.

How to cook with rice

It will take 1 hour 20 minutes to prepare.

How many calories - 21.

How to cook:

1. Cut the peeled potatoes into small cubes and place in a saucepan.
2. Chop the carrots in the same way, after peeling them.
3. The peeled onion should be chopped into smaller cubes and placed with the potatoes along with the carrots.
4. Pour water over the food and place on the fire. Let it boil, remove all the foam, season and pour in a little sunflower oil.
5. Wash the meat, dry it with a towel and cut into cubes.
6. Rinse the rice thoroughly, then add it to the boiling vegetables along with the meat.
7. Cook everything together for about twenty-five minutes over low heat.
8. Wash the broccoli and separate it into florets with your hands and place them in a saucepan.
9. Cook for another fifteen minutes and then turn off the stove. Cover the soup and let it sit for fifteen minutes before serving.

Creamy Cauliflower and Broccoli Soup

This soup is easy to make and enjoyable to eat.

Grocery list:

• vegetable oil - 3 tbsp. l.;
• onion - 1 pc.;
• garlic - 2 teeth;
• broccoli—300 g;
• cauliflower - 300 g;
• wheat flour - 1 tbsp. l.;
• broth (vegetable) - 300 ml;
• milk—200 ml;
• hard cheese (grated) - 75 g.

Step-by-step cooking:

Saute chopped onion, garlic, disassembled broccoli, cauliflower in a thick-bottomed pan, fry the vegetables over medium heat for 4 minutes. Add flour, mix it all thoroughly, pour in hot milk and broth. Cook everything over low heat for 15 minutes. Beat all ingredients with a mixer until smooth. Pour the soup into bowls and decorate it with thin slices of cheese.

Broccoli soup with chicken

Broccoli soup with chicken is hearty and at the same time light.

• 200 gr. broccoli;
• 300 gr. chicken fillet;
• 1 carrot;
• 2-3 potatoes;
• 1 onion;
• 2 liters of water;
• salt, herbs and seasonings to taste.

First of all, you need to prepare chicken broth. If you take a chicken breast for cooking, the soup will turn out to be dietary. When using chicken legs, the broth becomes richer and fattier. Cook the broth until the meat is cooked. At the end of cooking, add a bay leaf and a couple of allspice peas and salt.

Preparing the vegetables. Fresh broccoli should be washed and disassembled into small inflorescences. Frozen cabbage does not need to be cooked further. Cut the potatoes and carrots into small pieces of arbitrary shape.

Remove the finished chicken meat and strain the broth. Place the vegetables in it and, cover with a lid, cook at low boil until soft (15-20 minutes). Then remove the pan from the heat. Remove the chicken meat from the bones and add to the vegetables. A few small florets of broccoli and pieces of chicken should be left for serving. Pour off some of the broth so that you can later dilute the soup to the desired consistency.

Puree the remaining ingredients using an immersion blender. If the puree turns out thick, dilute it with the broth you left earlier to the desired consistency. Heat the soup over the fire without letting it boil. Pour the soup into deep cups or plates, and put the reserved pieces of chicken fillet and broccoli florets into each. Decorate with chopped herbs.

Creamy broccoli and pumpkin soup

This soup is good for the body and should be included in the diet of all those who are watching their figure.

List of components:

• broccoli—300 g;
• pumpkin—150 g;
• leek (white part only) - 1 pc.;
• broth (chicken) - 150 g;
• cream (10%) - 100 g;
• bacon (strips) - 2 pcs.;
• garlic - 1 tooth;
• cloves (tiny) - 1 pc.;
• olive oil - 2 tbsp. l.;
• black pepper (mixture of peppers to taste);
• salt (sea salt to taste);
• basil (a couple of leaves for decoration).

Preparation procedure:

Separate broccoli into florets. Peel the pumpkin and cut into cubes. Cut the onion into rings, pour olive oil into a saucepan, fry the pumpkin in it, then the onion, broccoli and garlic. Add chicken broth and cook for 10 minutes until fully cooked. Puree all the vegetables. Add warmed cream there. Add a slice of fried bacon to each plate before serving. Here is also an equally interesting interpretation of pumpkin and broccoli soup.

Cooking method with green peas and broccoli

It will take 50 minutes to prepare.

How many calories – 66.

How to cook:

1. Peeled onions and carrots must be chopped into small cubes and placed in a saucepan.
2. Add oil here and put on fire. Fry these vegetables for five minutes.
3. During this time, cut the fillet into medium-sized pieces and add them to the same pan. Fry over medium heat until lightly browned. Season.
4. Pour hot chicken broth into this.
5. Peel the potatoes and then chop them into cubes and add them to the soup.
6. Cook everything together for fifteen minutes, after which you need to add small broccoli florets and fresh peas. You can also take it in a jar, but you should not use liquid.
7. Cook for another ten minutes, add seasonings. Sprinkle finely chopped dill on top and serve immediately.

Creamy soup with broccoli and ham

This dish has a unique taste and aroma.

Grocery list:

• broccoli—500 g;
• onion - 1 pc.;
• carrots (small) - 1 pc.;
• potatoes—3 pcs.;
• ham—50 g;
• wheat flour - 3 tbsp. l.;
• cream - 150 ml;
• broth (chicken) - 1 l;
• bay leaf - 1 pc.;
• salt (to taste);
• black pepper (to taste).

Cooking procedure:

Separate the broccoli into florets and cut the stems into cubes. Chop onions and carrots. We also cut the potatoes into cubes. Add chopped onions, carrots, and potatoes to the boiling broth. Cook all this for 5 minutes. Then add the prepared broccoli, bay leaf, salt and pepper. Cook for 15 minutes. Decant the broth and chop the removed vegetables separately with a mixer. Pour the flour, dried in a frying pan without oil, into the broth. Mix thoroughly. Add smoked ham, cut into strips. Then add the thickness and fresh cream. Boil the dish for a couple of minutes until completely thickened.

With cheese

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 56 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

This broccoli cheese soup recipe will appeal to those who love a creamy flavor in their broth. You need to season the finished dish with hard cheese, grated on a fine grater. Wheat flour adds thickness to the puree soup, and frying it in melted butter in combination with spices makes it piquant. It is optimal to use nutmeg and black pepper, but if desired, you can dilute them with turmeric or coriander.

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Ingredients:

• ghee – 0.1 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• wheat flour – 1/4 cup;
• vegetable broth – 0.4 l;
• broccoli – head of cabbage;
• nutmeg – 1 g;
• cheese – 220 g;
• cream - a glass.

Cooking method:

1. Grate the cheese, dry the broccoli after washing, and divide it into inflorescences.
2. Pour boiling salted water over the cabbage, cook for three minutes, cool in a bowl with ice.
3. Cut the carrots into pieces, chop the onion, fry in oil until golden brown.
4. Melt the rest of the butter, add flour, stir for four minutes, pour in milk and cream, broth. Season with spices, cook for 20 minutes, toss in the roast and cabbage.
5. Cook for half an hour, mash the vegetables with a masher, sprinkle with half the cheese. Stir until it melts.
6. Serve the soup in bowls and top with the remaining cheese.

Tender soup with broccoli and bell pepper

This spicy, creamy soup with ginger and garlic croutons will impress lovers of spicy and healthy cuisine.

List of components:

• broccoli—250 g;
• bell pepper (preferably green) - 150 g;
• broth (homemade vegetable or water) - 1 l;
• ginger (fresh) - 10 g;
• bread - 2 pcs.;
• garlic - 1 tooth;
• sugar - 1 tsp;
• Salt pepper.

Cooking procedure:

Wash the broccoli and separate it into florets. Cut the bell pepper into thin strips. Add prepared vegetables to 1 liter of boiling vegetable broth and boil for 15 minutes. Cut 2 pieces of bread into cubes and bake them in the grill until golden brown. We put them in a bowl, where we add a clove of garlic, passed through a press. Separate the vegetables from the broth, add spices and herbs. Puree the vegetables. Add broth so that it is not too thick.

Green soup with zucchini and broccoli

Anyone can make this easy and healthy soup.

List of ingredients:

• zucchini—200 g;
• broccoli—100 g;
• leek—30 g;
• garlic - 2 teeth;
• milk—200 ml;
• sesame - 10 g.

Step-by-step preparation:

We peel all vegetables and chop them coarsely. Pour hot water over the soup and cook under a tight lid for minutes. Grind the soup in a blender, add fresh milk. Let it sit for a couple of minutes.

Dietary broccoli and seafood soup

This tasty and healthy soup can be eaten without restrictions.

List of components:

• sea ​​cocktail – 1 pc.;
• Brussels sprouts - 1 pc.;
• cauliflower – 1 pc.;
• broccoli – 1 pc.;
• green beans);
• bell pepper – 2-3 pcs.;
• broth (meat);
• curry (paste);
• basil (dried).

Step-by-step cooking:

Place Brussels sprouts, cauliflower and broccoli in 1 liter of boiling water. When they boil for 3 minutes, add the rest of the vegetables. Add all the seasonings except basil. Cook for 7 minutes, add basil at the end of cooking.