Broccoli puree soup recipe on broth. Broccoli Cheese Soup

We will cook soup from 450 gr broccoli. I chose this amount because this is the standard package weight of frozen broccoli. Defrosting cabbage for soup is optional, anyway we will add it to the already hot broth.

First, peel the onion, finely chop it.

Fry the onion until golden in a saucepan in vegetable oil.

While the onion is fried, wash, peel the potatoes and chop it coarsely.

Add chopped potatoes to the fried golden onions.

Sauté the onions and potatoes in the hot broth. You can choose chicken, meat or vegetable broth. And it is better to add it exactly hot, so as not to bring down the temperature of the dish. Bring the broth with vegetables to a boil, reduce the heat and cook the soup further until the potatoes are soft over medium heat.

Once the potatoes are ready, pour broccoli into the stewpan of the inflorescence. Bring the soup back to a boil and cook for another 3-5 minutes until the cabbage is soft.

Broccoli, of course, will lose its amazing bright green color, but you can add spinach to preserve the color.

Also at this stage, you can add warmed cream to the soup for a softer creamy taste.

Salt and pepper the soup to taste, mashed with a hand blender.

Before serving, add pumpkin seeds.

It is good to serve such a soup with crackers or homemade croutons: fry slices of white bread in a small amount of vegetable oil. For croutons it is better to choose long narrow baguettes. You can also sprinkle croutons with grated cheese and put them under the grill to melt the cheese.

It will be very good to add a strip of crispy bacon fried in a dry pan to the autumn soup. The aroma of haze will decorate it very much, and the bacon will make it a little more satisfying.

Such puree soups warm well, saturate. And, having prepared such a soup once, I want to experiment further.

Pour 2 liters of water into the pan, put the breast and put on fire. When the water begins to boil, remove the foam, then reduce the heat, cover with a lid and leave to cook for 20 minutes.

When the chicken breast is ready, remove it from the broth. Wash the broccoli with cool water and divide into inflorescences. Put the broccoli in the chicken stock, put on the fire and cook 15 minutes after boiling.

As a result, I got boiled: broccoli cabbage and chicken breast, which I split into medium-sized pieces for further processing.

Finely chop the onions, grate the carrots.

Fry the carrots with onions in a pan, about 5 minutes.

Grind broccoli cabbage with a blender to a finely divided mass.

Grilled vegetables also grind in a blender with chicken.

Put the broth on the fire and put broccoli, chicken and roast chopped in a blender into it. While stirring with a whisk, bring the whole mixture to a boil.

Pour in 150 ml of cream, continue stirring.

Spoon by spoon add melted cheese. Before putting the next spoon, try to make the previous one dissolve in the soup. I got about 6-7 tablespoons. After we have added cheese, cook for 2-3 minutes stirring.

Pour the finished cream of broccoli soup into plates and garnish with dill. Also add crackers to the soup, if you have one. Very tasty and healthy!

Close-up photo of mashed broccoli soup.

Bon Appetit!

Recipe List

Broccoli is a cauliflower variety. For cooking, unblown inflorescences of this plant are used. Among other varieties of cabbage, broccoli stands out for its delicate, peculiar taste, which is why it is ideal for broccoli soup puree.
Recall the cooking features of this cabbage. Due to the tenderness of its inflorescences, they cannot be boiled in boiling water, so they are only blanched.
Do not forget that the inflorescences contain sulfur compounds, which have an unpleasant odor. To eliminate it, a handful of drinking soda is enough, which must be added at the beginning of cooking. But this should be done very carefully, otherwise broccoli puree soup will get a soda flavor.
Another aspect of making broccoli soup puree is that it reaches the desired consistency in a quarter of an hour. Broccoli has time to turn brown. To prevent this from happening, often broccoli soup puree is prepared with spinach.
Both water and meat or chicken broth are suitable for cooking.

To make cheese soup puree with broccoli, take two liters of water:

A pound of broccoli;

70 g of soft cheese;
Carrot;
A glass of cream
Bulb;
A pound of champignons;
Vegetable oil;
Pepper and salt.

To make broccoli soup puree, we carry out the following actions:

Fry half the mushrooms in oil.
Knead in a bowl with cream cheese.
Pour boiled and chopped onions and carrots into boiling water.
10 minutes after the broth boils again, lower the broccoli into it. Add the remaining mushrooms to the cheese soup and continue cooking until the carrots are ready. Then we put cheese and cream in it.
Beat cheese soup with a blender until mashed. Pour chopped greens and fried half of the mushrooms into the cheese soup.

Dietary cheese soup is ready. It will be appropriate to submit toasts or toasts.

For cooking, we need the following products:

Head of broccoli - 1 kg;

Bulb;
Five cloves of garlic;
Chicken broth - 1 l;
Fat cream - 100 g;
A tablespoon of vegetable oil;
Sea salt and black pepper.

We will write the recipe in steps:

Fry garlic onions in a thick-walled pan so that they soften.
Put the broccoli cut into large pieces into a pan, put salt and pepper there, and simmer it all over low heat.
Add chicken stock and bring it to a boil.
Beat with a blender until mashed, boil one more time and pour cream.
In conclusion of the cooking process, whisk mashed potatoes again with a blender.

After that, broccoli cream soup can be offered to guests.

Due to the fact that the calorie content of broccoli is exactly the same as the calorie content of white cabbage, the dishes in which broccoli predominates have a low calorie content.
And in the same way, when vegetable oil is added, their calorie content doubles, and when animal fats are added, it triples.
But with broccoli, you can make a dish that has a high calorie content. This is exactly what creamy broccoli cream soup refers to. His recipe includes the following products:

Boneless chicken breast;

Carrot;
Bulb;
Clove of garlic;
Two tablespoons of vegetable oil;
150 g of heavy cream;
Two processed cheesecakes;
Salt, crushed nutmeg and pepper are placed to taste.

The recipe laid out in paragraphs looks like this:

Boil chicken breast.
We sort the broccoli into inflorescences and dip them into the broth left over from the breast. Then boil it and boil it after that for a quarter of an hour.
Finely chop the garlic with onions and rub the carrots on a coarse grater.
We pass onion with garlic and carrots. Pour pepper and spices into the pan.
Process broccoli with a blender until mashed.
Finely chop the breast and pass it through the blender along with the fried garlic and onions, knocking it into a cream. At the same time, the blender must have the capacity to cope with chicken. If the resulting cream is too thick, dilute it.
We put the ground ingredients in the broth and boil.
We fill the broth with cream and carefully, in parts, add cheese.

Creamy broccoli cream soup is ready. You can sprinkle it with herbs.

Broccoli and Turkish Peas Puree Soup

This is a true vegetarian recipe. It lacks not only meat, but also butter, and other dairy products. Instead of meat, we have Turkish peas - chickpeas, which contain so many useful substances that they can successfully replace animal protein. At the same time, chickpeas are low-calorie foods. Therefore, we will get not only vegetarian, but also diet soup. To prepare it, you should take:

600 g broccoli;
200 g of Turkish peas;
Two potatoes;
100 g broccoli;
Corn, sunflower or olive oil;
Caraway seeds, turmeric, garlic, bay leaf, salt, herbs.

We decompose the recipe into successive steps:

We put washed peas in water for 12 hours. After which we rinse and cook again, it will take about an hour, until it softens.
We clean and wash the vegetables, then we cut them into pieces of medium size.
After softening the chickpeas, dip the potatoes and cabbage into the pan with it.
In a frying pan heated with oil, lay caraway seeds, and after a while, turmeric and crushed garlic with pepper and carrots. We pass them, add the flour and mix the dressing well.
When the vegetables are cooked, send the dressing to the pan and throw the bay leaf into it. Then continue cooking for five minutes.
We process with a blender until the contents of the pan get into a cream.

Our vegetarian, broccoli diet cream soup is ready.

Another diet soup. To prepare it you will need:

500 g of pumpkin;

400 g broccoli cabbage;
Four potatoes;
One and a half glasses of cream 10% fat;
Carrot;
Bulb;
A teaspoon of crushed nutmeg;
Salt pepper.

We decompose the recipe in stages:

Cut the pulp of pumpkin peeled from seeds and peel into large pieces.
Similarly, cut potatoes, carrots and onions.
We place in a container with cold water and put it on a strong fire. After 10 minutes, add broccoli and cook the contents of the container until cooked.
Drain the broth into a separate bowl. Beat vegetables and cabbage in a cream blender.
After boiling the cream, add them to the cream and whip the cream again with a blender. Add salt, crushed nutmeg and pepper to the cream.

Vegetable soup can now be served at the table.

To make creamy soup you will need:

500 g of cabbage;
Four yolks from boiled eggs;
A bunch of parsley;
Two cloves of garlic;
250 ml of heavy cream;
Salt.

A step-by-step recipe looks like this:

Coarsely chop the washed onions and cabbage and cook them by placing them in cold water for six minutes. Remove from the pan and put in a bowl of cold water. Set aside several cabbage inflorescences for decorating the finished dish.
We filter the broth.
We knock the vegetables into the cream and transfer the cream to the vegetable broth.
We boil the broth over low heat and season with cream, not forgetting to constantly stir.
We add fire and, bringing the broth to a boil, pepper, salt and remove from heat.
Add garlic to the soup, grated with yolks and, having mixed the contents of the pan, decorate the finished dish with broccoli inflorescences.

You can serve creamy soup on the table.

To prepare this dish you need:

Head of broccoli cabbage;
Half a small onion;

Clove of garlic;
A few stalks of celery;
A piece of ginger root 3 cm long;
A teaspoon of lemon juice;
A teaspoon of dried oregano;
100 ml of hot water;
Two tablespoons of olive oil;
Half an avocado;
Two tablespoons of pumpkin seeds;
Black and hot pepper, salt.

Consider the recipe for items:

Separate the cabbage inflorescences and blanch them.
Cut onion, celery, avocado and ginger into pieces.
Using a blender, knock them with broccoli and crushed garlic in mashed potatoes.
Add mashed potatoes with olive oil and mix.
After the finished soup is poured into plates, sprinkle it with pumpkin seeds and cayenne pepper.

We will need such products and seasonings:

A liter of chicken or vegetable broth;
500 g of cabbage;

800 g trout fillet;
Carrot;
A full tablespoon of flour;
A tablespoon of cow butter;
400 ml low-fat cream;
Sesame, cinnamon, nutmeg, wig, marjoram and parsley;
Salt and pepper.

We lay out the recipe in stages:

Cook the broth and then filter it.
We spread the trout fillet on the foil and sprinkle it with marjoram, paprika, cinnamon, salt and pepper. Cover the fillet with another piece of foil and bake in the oven at a temperature of 200 degrees for half an hour.
Cook the carrots in salted water for four minutes, then drop the broccoli there and blanch.
We drain part of the water, instead of it we pour the broth into the pan.
We knock down the contents of the pan in a puree with a blender and add cinnamon with nutmeg to it. Salt and pepper mashed potatoes.
Melt the butter in a pan, fry the flour. Pour the cream into it and pass them until they thicken. We start this sauce in mashed potatoes and stir with a blender.
Again, warm up the pan strongly, avoiding boiling.

The soup is ready. It remains to arrange it on plates, put a piece of fillet in each, sprinkle with sesame seeds and garnish with parsley.