Broccoli cream soup - how to cook with cream, diet or chicken according to step-by-step recipes with photos

The main quality of creamy broccoli soup lies in its consistency.

A light mass in the form of vegetable puree, complemented by a fan of spices and decorated with decorative ingredients, can surprise you with a variety of recipes.

This dish takes a little time to create, some of them even cook in 15 - 20 minutes, and the result is an excellent soup .

The uniqueness of broccoli is its ability to instantly transform into a completely new recipe : this product is equally good with meat additives, sea (or river) fish, wild mushrooms or a variety of seafood.

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.

Dietary broccoli puree soup for children

Broccoli is a very healthy product, so it must be prepared for children. Babies up to one year old are given one-ingredient broccoli puree, prepared without salt and seasonings. For children over 1.5-2 years old, you can prepare puree soup with cream, but this is a more dietary option.

200 gr. broccoli;
100 gr. potatoes;
50 gr. carrots;
salt;
1 tablespoon cream.

We clean all the vegetables. Cut potatoes and carrots into small cubes. Fill with water so that the liquid level is 1 cm above the level of the vegetables. Cook for three minutes, then add the broccoli florets and continue cooking for another 15 minutes. At the end of cooking, add a little salt.

Remove the pan from the heat and let the contents cool. Grind the contents with a blender and rub the soup through a sieve. Heat the soup by adding a spoonful of cream.

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.

Zucchini and broccoli soup

Creamy zucchini and broccoli soup is a delicious and healthy dish that can be served for lunch or dinner. Ideal for a children's table. You can use fresh or frozen vegetables for the soup, so you can prepare the dish at any time of the year. To brighten the taste of the soup, since broccoli and zucchini themselves are more or less neutral, you can add fried vegetables from onions, carrots, and garlic cloves.

Ingredients

150 g broccoli
150 g zucchini
1 medium sized onion
1 potato
1 tbsp. l. vegetable oil for frying
1/5 tsp. salt
3 pinches of spices
1-2 sprigs of fresh herbs for serving

Preparation

1. Wash the broccoli and divide it into florets. If the cabbage was frozen, it is not necessary to defrost it. Transfer the cabbage to the pan. Wash the zucchini and cut into small pieces and place in a saucepan.

2. Peel and cut the potatoes into small pieces, add 1 liter of water and add salt; if desired, you can add spices and herbs. Put the soup on the stove to cook, after boiling, reduce the gas and cover the pan with a lid.

3. While the vegetables are cooking, you can fry the onions. Peel the onion and chop finely.

4. Heat a little oil in a frying pan, saute the onion over low heat for 3-4 minutes, stirring. Then transfer to the soup pot. If you want to add garlic, add the peeled and finely chopped clove to the onion and fry as well.

5. After 20–25 minutes of total cooking time, all the vegetables will be cooked. You can pour some of the broth into a cup and start pureeing the soup using a blender. Add broth back to the pot as needed until the soup reaches the desired consistency.

6. Serve the soup in small bowls or tureens with fresh herbs and croutons.

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 filling 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.

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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.

Broccoli and spinach soup

This super healthy soup is made from broccoli with added spinach. Both of these products contain a lot of useful substances, so you should not refuse to use them.

500 gr. broccoli;
300 gr. spinach;
250 ml cream (10%);
150 gr. soft processed cheese;
2 onions;
1 liter of water;
2 tablespoons vegetable oil;
salt and white pepper to taste.

To preserve more nutrients in broccoli, the cabbage should be disassembled into inflorescences and steamed for 12-15 minutes. The cabbage should be soft. We do not pour out the water that remains in the steamer; this vegetable broth can be used to prepare our soup.

Advice! To prepare this dish, you can use frozen cabbage and spinach.

Slice the onions thinly and fry in vegetable oil until transparent. Do not allow the onions to brown. Place the fried onions and spinach in a saucepan. Pour in a small amount of vegetable broth and simmer for 5 minutes if the spinach is fresh and 10 minutes if the spinach is frozen. Then add the steamed cabbage, add salt and continue simmering for 2-3 minutes. The soup should be thick.

Cool the prepared vegetables slightly and grind them in a blender until pureed. Add cream to vegetable puree and stir. Place the pan on the fire and add chopped processed cheese. Warm up the soup, stirring constantly. The cheese should melt, but the soup should not be allowed to boil. Serve the soup with herbs and white croutons.

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.

Description of preparation:

Cream of broccoli soup - tasty, healthy, quick and easy.
The main ingredient, of course, is broccoli, its taste is complemented by onions and carrots, and, of course, cream is definitely added. As a matter of fact, you can add other vegetables to broccoli: bell pepper, cauliflower or Chinese cabbage. I think this soup with garlic is especially delicious; it gives a wonderful aroma and piquant taste. I will share with you a recipe for making creamy broccoli soup in a slow cooker. Purpose: For breakfast / For lunch / For dinner / Healthy lunch Main ingredient: Vegetables / Broccoli / Dairy products Dish: Soups / Cream soup Diet: Recipes for weight loss

Cream soup with broccoli and chicken

• Time: 60 minutes. • Number of servings: 4 persons. • 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.

Creamy broccoli soup with cheese in a slow cooker

Cream soup with cheese is a great option for cool days. This dish will warm not only the body, but also the soul; it is an excellent option for a delicious lunch or light dinner. For added flavor and color to the finished soup, it is best to use steamed carrots or chopped red peppers.

Ingredients:

Broccoli – 500 gr
Celery – 300 gr
Cheddar cheese – 240 gr
Carrots – 1 pc.
Broth – 2 cups
Salt, spices - to taste

Cooking method

Prepare the ingredients. If using frozen broccoli, defrost it before cooking.
Peel the carrots and cut into pieces, separate the broccoli into florets, and also cut large ones. Chop the celery into cubes.
Grate the cheddar cheese on a coarse grater.
Place all the vegetables and ⅓ of the cheese into the multicooker bowl. Pour broth over everything and set the slow cooker to minimum.
Cook for 2-2.5 hours until the vegetables are completely softened.
Advice.
To reduce cooking time in a slow cooker, vegetables can be steamed first.
Pour all the contents into a blender and grind to a puree.
Season the cheese soup with salt and pepper to taste.
Sprinkle each serving plate generously with shredded cheddar.

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, 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.

Broccoli soup with chicken

I advise you to cook from chicken breast, it is not fatty, low-calorie, so the dish is easily digestible, but it turns out satisfying.

Necessary:

Cabbage – 200 gr.
Chicken fillet – 250 gr.
Potatoes – 2 tubers.
Onion - head.
Carrot.
Cream - a glass.
Butter, butter – 30 gr.
Parmesan cheese - a piece.

How to cook:

Cut the potatoes and carrots into slices. Dice the onion.
Place a piece of butter on the bottom of the saucepan and loosen. Add the onion slices and fry for 2-4 minutes.
Pour water over the broccoli florets and add the fried onions. Add salt, sprinkle with pepper, and boil until tender for 20 minutes.
Use a blender to make a smooth puree.
Cut the chicken breast into cubes. Fry in a frying pan until done.
Pour in slightly warmed cream, stir.
Transfer the chicken to the soup. When serving, garnish with crumbled 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.

Creamy broccoli and cauliflower soup with coconut milk

Regular wheat flour can be a natural thickener for cream soups, but if you need a gluten-free option, it is better to replace it with amaranth flour.

Ingredients:

Broccoli – 1.5 cups of florets
Cauliflower – 1.5 cups of inflorescences
Vegetable broth – 3.5 cups
Coconut milk – 1.5 cups
Garlic – 1 clove
Flour – 3 tbsp. spoons
Olive oil – 3 tbsp. spoons
Onion powder – 1 tbsp. spoon
Salt, pepper - to taste
Seasonal greens - optional

Cooking method

Prepare food. Separate the cabbage into inflorescences. The 50/50 proportion can be changed at your discretion in any direction.
Crush a clove of garlic through a press.
Boil the cabbage inflorescences in slightly salted water until fully cooked.
Heat oil in a deep saucepan. Add flour and stir well until a paste forms.
Then add the garlic and fry until lightly golden.
Slowly pour the vegetable broth into the pan, stirring constantly to avoid lumps.
Then add boiled broccoli and cauliflower. Pour in the coconut cream and season the soup with salt and pepper.
Mix everything well and beat the mixture with an immersion blender until creamy.
When serving, sprinkle each plate with chopped herbs to taste.

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.

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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.

Jamie Oliver's Cream of Broccoli and Mint Soup

Even the most famous restaurateurs and chefs pay tribute to broccoli soups. Each genius brings something of his own, his own twist, to the traditional recipe. Let's learn from famous chefs so we don't be afraid to experiment. An example of this would be the original broccoli and mint soup from British chef Jamie Oliver.

Ingredients:

Broccoli – 400 gr
Broth – 1 l
Celery – 2 pcs.
Ricotta – 2 tbsp. spoons
Mint – 1 bunch
Garlic – 1 clove
Olive oil – 1 tbsp. spoon

Cooking method

Finely chop the garlic and celery. Separate broccoli into florets. Remove leaves from mint sprigs.
Heat oil in a thick-bottomed pan. Sauté garlic and celery in it for 3-4 minutes.
Then add cabbage inflorescences and simmer them a little in oil.
Pour the broth over the ingredients and cook for 8-10 minutes until the broccoli softens.
Remove the pan from the heat, add mint leaves and puree everything with a blender.
Season the finished cream soup with salt and pepper. When serving, sprinkle with ricotta and drizzle with olive oil.

For the original version from Yulia Vysotskaya, cream of broccoli soup with champignon mushrooms, see this video recipe:

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 treasure chest! 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.

Vegetable broccoli soup with shrimp

Shrimp highlight the delicate creamy taste of the first dish.

Required:

Broccoli – 200 gr.
Potatoes - the same amount.
Shrimp, peeled – 250 gr.
Processed cheese – 400 gr.
Sunflower oil – 40 ml.
Parsley root - 30 gr.
Garlic cloves – 10 pcs.
Carrots – 100 gr.
Onion – 2 pcs.
Fresh dill, salt.

How to cook:

Fry a diced onion in a small amount of vegetable oil. Then add chopped garlic, grated carrots, fry until golden brown.
Add peeled shrimp to the vegetables and continue frying for 3-4 minutes.
Place the cut potatoes into boiling water. Add the cut broccoli into segments. Chop the second onion and place in the pan. Cook until done.
Place shrimp with sautéed vegetables in a saucepan. Continue cooking until the potatoes and cabbage are done, 5-7 minutes. Using a blender, puree the contents.
Grind the processed cheese on a grater and cook in the soup. Stir until the cheese melts.

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.

Cream of broccoli soup with melted cheese

The traditional way to prepare soup with cheese is to add grated cheese directly to the bowl while it is hot. But the use of melted cheese at the base of the dish adds a creamy touch to the entire soup. A pinch of turmeric or curry will give the soup a sunny color.

Ingredients:

Broccoli – 500 gr
Processed cheese – 250 gr
Onion – 200 gr
Vegetable broth – 3 cups
Milk – 2.5 cups
Flour – ⅓ cup
Garlic – 2 cloves
Salt, black pepper, vegetable oil - to taste

Cooking method

Finely chop the onion into cubes, separate the broccoli into florets, crush the garlic with a press.
Heat vegetable oil in a large saucepan. Fry onion and garlic on it for 2-3 minutes.
Add broccoli and pour broth over everything. Cook over medium heat for 9-10 minutes.
In a separate bowl, mix milk and flour into a single mixture without lumps.
Pour the milk mixture into the soup and cook until the liquid thickens.
Season the dish with salt and pepper to taste.
Add melted cheese cut into pieces into the pan. Stir until completely dissolved.
Puree the soup in a blender until pureed. When serving, sprinkle with herbs.

You can find another version of thick pp cream soup with cream, cheese and broccoli in the video

With champignons

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

Aromatic, 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.

Creamy creamy soup with broccoli and potatoes

Healthy green soup. Spices will make the taste of the dish richer.

water 500ml;
broccoli 400g;
cream ½ cup;
potatoes 4-5 pcs.;
butter 2 tbsp;
flour 2 tbsp;
salt 2 tsp;
asafoetida 1 tsp;
ground coriander 1 tsp;
white crackers to taste.

Preparation:

Peel the potato tubers and boil the broccoli together.

Pour the cream into a separate pan, add butter, coriander, asafoetida and salt. Mix all ingredients well and bring to a boil.

Add wheat flour and mix again.

Pour the resulting mixture into potatoes and broccoli, beat with a blender.

When serving in bowls with soup, you can put white homemade croutons and parsley leaves.

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.

Low-fat cream of broccoli soup with milk

A recipe for cooking at any time of the year. Can be either a snack or a full meal. Using potatoes, celery and low-fat milk helps make the soup both filling and low-calorie.

Ingredients:

Broccoli – 400 gr
Vegetable broth – 2 cups
Milk – 1.5 cups
Celery – 1 stalk
Potatoes – 1 pc.
Onion – ½ pc.
Olive oil – 2 teaspoons
Salt, pepper - to taste

Cooking method

Prepare all ingredients. Cook aromatic vegetable broth.
Chop the onion into cubes and the celery stalk into small cubes. Also cut the potatoes and broccoli into pieces.
Heat olive oil in a deep saucepan, fry onion and celery until soft.
Add chopped potatoes and broccoli. Sauté lightly for up to a minute.
Then pour the broth and skim milk into the saucepan.
Bring everything to a boil, and then cook over low heat for 20-25 minutes.
Afterwards, beat the whole mass with a blender until pureed.
Season the soup with salt and pepper to taste, bring to a boil and turn off the heat.
Each serving plate can be sprinkled with breadcrumbs, cheese, flax or sunflower seeds.

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.

General Tips for Making Creamy Broccoli Soups

Broccoli is a vegetable rich in nutrients and substances. It has a positive effect on the digestive, immune and cardiovascular systems. Broccoli dishes have anti-inflammatory and anti-carcinogenic effects. In addition, broccoli contains virtually no fat and calories. There are no restrictions on the consumption of this type of cabbage. Overeating cruciferous vegetables is fraught with, at most, increased gas formation and irritation of the large intestine due to the high fiber content.

Moderate consumption of broccoli soups will only have a positive effect on the body and, best of all, will not affect your figure in any way and will not deposit excess deposits on your hips. But to ensure that cream soups always get the highest marks and arouse the admiration of others, use a few simple rules when preparing them.

To get maximum nutrients from broccoli, use not only the inflorescences, but also the stems for soups.
Cook broccoli for no more than 8-10 minutes. The inflorescences should become soft, but not boiled.
In order for the dish to turn out a bright green color, you do not need to cook the vegetable longer than the allotted time. Do not use yellow inflorescences, buy bright, strong, dark green heads.
Blend the soup very carefully, because... Hot food may splash out and cause burns.
All creamy soups require extra texture. Therefore, it is best to serve a bowl of broccoli puree soup with crackers, croutons or lightly fried vegetables.

Recipe 5: Making Easy Broccoli Cream Soup

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

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

We chop the onion, maybe not very finely, because then we will still chop it in a blender.

In preheated oil, fry the onion until translucent and golden brown.

Preparing crackers. Cut the white bread into small cubes and place in the oven for 10-15 minutes to brown.

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

Grind the resulting mixture in a blender until smooth.

Return the mixture back to the pan, add a glass of cream, pepper to taste and heat without bringing to a boil.

The soup is ready! All that remains is to add the crackers. Bon appetit! Sometimes, if there is some soup left, I portion it into bowls or containers and put it in the freezer. There he feels great for at least a whole month. Then, if necessary, you can take out a portion and simply defrost it and heat it in the microwave. This makes a great quick snack!

Creamy Brussels sprout soup with cream

We would like to tell you about a very delicate creamy broccoli soup. Pamper your household with it.

Compound:

500 grams of broccoli;
One onion;
One potato;
20 ml sunflower fat;
1000 ml vegetable broth;
100 ml heavy cream;
Salt;
Spices.

It will take 50 minutes.

Calories (serving) – 55.

Progress:

Chop the peeled potatoes and onions. Fry them in hot sunflower fat for 3 minutes;
Add broccoli disassembled into florets;
Pour vegetable broth over everything. Simmer over low heat for half an hour;

Pour the stewed vegetables into the pan and beat everything with a blender until smooth;

Add salt, spices and heavy cream;
Mix everything until smooth. Boil for another 2 minutes.

Present the prepared soup on the table in beautiful bowls. Top with chopped herbs. Garlic toast made from white bread will perfectly complement your dish.

How to make Broccoli Soup

Add diced potatoes to boiling vegetable broth.

At the same time, chop the onions and carrots quite coarsely.

Lightly fry the onions and carrots in olive oil. If you want a perfectly healthy soup, skip this step.

About 10 minutes after you add the potatoes to the pan, you need to add the broccoli (I used frozen) to the soup.

Immediately after this, add the fried onions and carrots to the pan. Cook for another 10 minutes.

When the vegetables become soft, remove the soup from the heat.

Add garlic and herbs crushed with a knife blade to the soup. Salt, pepper and grind the entire contents of the pan until smooth using a blender.

The consistency of the soup should be approximately this. If you want it more liquid, add broth, if you want it thicker, add flour.

Heat the cream, lightly beat and add directly to the plates. The puree soup is ready, bon appetit!

Recipe 6: Creamy Broccoli and Carrot Soup

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

Boil broccoli and carrots in salted water until soft.

Puree the vegetables.

Then pour in the cream and bring to a boil.

Salt and pepper to taste and remove from heat. Let the soup brew a little.

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

Recipe 10: delicious broccoli soup with champignons

Broccoli and champignon cream soup is a simple and very tasty soup to add variety to your everyday table. This soup will appeal to those who adhere to proper nutrition or diet. You will definitely like the soup with a delicate structure, pronounced vegetable and mushroom flavor, try it!

Broccoli - 200 g;
Fresh champignons - 100 g;
Onion (small) - 1 piece;
Carrots - 0.5 pcs;
Heavy cream or sour cream - 100 g;
Salt, soup spices, ground black pepper (to taste);
Water.

Separate the broccoli into florets and place in a saucepan. Add chopped onions and carrots.

Add fresh champignons cut into 4 parts here. Pour in water. Water should be at the level of vegetables and mushrooms, no more. Bring everything to a boil, add salt, add spices and cook at low boil for 30-35 minutes.

Next, puree the vegetables and mushrooms with an immersion blender until smooth. Pour in hot cream or add sour cream, continuing to puree. Place the pot of soup back on the heat and bring to a boil, stirring constantly.

Pour the hot puree soup into bowls, add a little sour cream on top, add a little pepper and serve. Bon appetit!

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