Delicious, healthy, natural, dietary broccoli soup puree: the best cooking recipes with us!

I offer a very tasty and healthy broccoli and turkey soup.

This first dish has solid advantages: it cooks quickly, it tastes very delicate, and besides, it is healthy. Suitable for everyone who is for a healthy and calorie-free lifestyle.

• Broccoli 1 medium head, fresh
• Turkey fillet 300-400 gr.
• Bulgarian pepper 1 pc.
• Carrot 1 pc. medium size
• Onion 1 pc.
• Potatoes 3 pcs. medium size
• Salt to taste
• Bay leaf 2 leaves

I take a small part of the turkey fillet (about 200 grams), wash it and cut it into several pieces. Usually, when buying a turkey fillet, I immediately cut it into pieces of the size I need, put them in bags and freeze them. This is very convenient in the case of a small child, you can always quickly cook soup or mashed meat.

Now I'm on to the vegetables. Since I cook puree soup, I cut all the vegetables coarsely. The turkey cooks very quickly, in connection with which I put all the vegetables in the soup immediately after I put the meat on the stove.

I clean and wash onions, carrots, potatoes, bell peppers. I cut the onion into several pieces and add to the meat.

I cut the bell pepper into large pieces.

If the head is large, then I put some of the inflorescences in a bag and freeze. Cabbage is perfectly stored and all frozen vitamins are preserved.

I add bay leaf, salt to taste.

Now I cover the pot with a lid. Cook the soup for 20-25 minutes until the vegetables are soft.

The vegetables are soft, the soup is ready. I pour most of the broth into a separate container. Turkey, vegetables with broth with a blender I bring to a homogeneous state. And I’m already diluting the broth to the desired consistency (some people like the thicker soup, some thinner). I like the soup according to the consistency of thick cream.

Such a light soup will appeal to both adults and children. Enjoy your meal!

Recipe 2: Chicken Broccoli Soup

• chicken broth - 1.5 l;
• broccoli - 350 g;
• potatoes - 250 g;
• onions - 150 g;
• vegetable oil for frying - 15 ml;
• butter - 15 g;
• sea ​​salt - 7 g.

We cook chicken broth. You do not need to have special skills for its preparation, but some points will help make it more tasty and rich. First, the bones in the broth are a must, so use the drumsticks, wings, and skeleton of the bird. Secondly, spices - parsley root, bay leaf, a few cloves or arrows of garlic, a bunch of celery or parsley.

If the chicken broth is intended for cream soup, then you do not need to try to make it transparent, just strain it at the end.

Chicken broth is usually simmered for 1 hour over low heat.

So let's make soup. In a heavy-bottomed saucepan, heat vegetable oil for frying, add a tablespoon of butter. Then, when the butter has melted, throw in the finely chopped onion.

To make the onion soft and transparent, but not burnt, add a few tablespoons of chicken broth or hot water. When the liquid evaporates, simmer the onion for another 1-2 minutes and you can continue cooking.

Put the potatoes cut into small cubes. For creamy soups, I recommend using soft potatoes.

Pour the hot broth into the pan, cook until the potatoes are ready, that is, about 10 minutes.

Broccoli is divided into small inflorescences. You can cook soup with both frozen and fresh cabbage, this does not affect the taste of the finished dish.

Boil broccoli for 10-12 minutes after boiling, cover the pan with a lid!

Grind the finished soup with an immersion blender until a homogeneous puree, pour sea salt.

You can season it with milk or cream to taste, but this is not necessary, it turns out tasty and without extra calories.

Serve warm broccoli puree soup to the table. If the diet allows, then with a piece of rye bread dried in a toaster. Bon appetit!

Recipe 3: Creamy Broccoli Cream Soup (Step by Step)

• broccoli cabbage - 0.5 kg;
• potatoes - 2-3 pcs. medium size;
• onion - 1 large head;
• carrots - 1 pc. medium-sized;
• meat broth - 2 liters;
• salt - to the taste of the hostess;
• cream - 150 grams.

Divide the head of cabbage into separate cats, wash thoroughly, cut off all unnecessary - leaves at the base of the "leg", darkened places.

Peel potatoes, onions and carrots, wash and cut into small pieces. In principle, it doesn’t matter what shape the chopped vegetables will be - circles, straws or cubes, they are still boiled and mashed.

Put all prepared vegetables in a saucepan, pour hot broth, salt and put on the stove. After boiling, cook over low heat until cooked, it will take about 20 minutes.

Then remove the pan from the heat and let the brew cool slightly, add the cream. With a blender, first at low, and then at high speeds, puree the soup until a homogeneous consistency.

A delicious soup with a delicate creamy texture is ready. The food should be poured into portioned plates and served warm with crackers or croutons.

Recipe 4, step by step: creamy soup with cheese and broccoli

Delicate, tasty, satisfying, it is simply impossible to break away - all this can be said about the cheese cream soup with broccoli, which we propose to cook.

• 150 g processed cream cheese such as President, Hochland or Yantar
• 5-10 broccoli florets (quantity optional)
• 3 medium potatoes (based on 1 per serving)
• 1 medium onion
• 1 medium carrot
• 1 st. l. lemon juice
• 2 bay leaves
• a pinch of dried herbs (thyme, basil, oregano, mint)
• a pinch of ground nutmeg
• salt, ground black pepper to taste
• vegetable oil for frying

To prepare cheese cream soup with broccoli, it is convenient to use a saucepan with a thick bottom, in which you can also fry vegetables.

We clean the onion, cut it into small cubes and sauté right in the pan in odorless vegetable oil until soft, I do this in refined olive oil.

Add the grated carrots to the onion and continue to sauté until the carrots are soft.

Peel 3 medium potatoes, cut into small cubes and send to the pan.

Add hot water from the kettle so that it is just above the potatoes. Salt to taste, close the lid, bring to a boil and cook at a slight boil for 5 minutes.

Then add broccoli, try putting 5-6 large inflorescences first. Actually, the more, the tastier the cream soup, but I think so, because I love broccoli, and if you add a little, the taste of broccoli is almost not felt, it just gives its note. We put 1-2 bay leaves, close the lid and continue to cook for 10 minutes until the potatoes are ready.

When the potatoes are cooked, turn off the heat, take out the bay leaves and throw them away, otherwise the cheese cream soup will only taste bitter from them later. Grind the contents of the pan with a blender or pusher to make puree. If there is no blender, you can get by with one crush, all the ingredients are very soft, but there will not be such a creamy consistency. I use both. First I grind with a blender ...

And then I walk along the bottom with a pusher, so that there are probably no large pieces left.

We put 150 g of melted cheese in a saucepan, put it on fire again and stir until the cheese dissolves.

Add 1 tbsp. l. lemon juice, pepper, dried herbs (basil, thyme, mint or others), nutmeg and mix. Turn off the stove, cover the pan with a lid and let it brew for 15 minutes.

Serve creamy broccoli cheese soup with croutons and lemon quarters to drizzle some lemon juice over cream soup. Believe me, it's delicious, just a few drops on top. You can add some finely chopped greens.

And we make delicious crackers like this. A few slices of white or gray bread, preferably rectangular, are smeared with butter sauce with garlic or with any dried herbs, such as thyme. Cut into cubes and dry on parchment in the oven.

Recipe 5: Making Easy Broccoli Puree Soup

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

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

We chop the onion, it can be not very fine, because then we will chop it anyway in a blender.

Fry the onion in preheated oil until translucent golden.

Cooking crackers. We cut the white bread into small cubes and send it to the oven for 10-15 minutes so that they are browned.

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

Grind the resulting mixture in a blender until smooth.

We return the mixture back to the pan, add a glass of cream, pepper to taste and heat, not boiling.

The soup is ready! It remains only to add croutons. Bon appetit! Sometimes, if there is a little soup left, I portion it into bowls or containers and send it to the freezer. There he feels great for at least a whole month. Then, if necessary, a portion can be obtained and simply thawed and heated in the microwave. This makes for a great quick snack!

Recipe 6: Creamy Broccoli and Carrot Soup

• Broccoli cabbage 300 g
• Carrot 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.

We puree vegetables.

Then add cream and bring to a boil.

Salt and pepper to taste and remove from heat. Let the soup cool down a bit.

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

Recipe 7: How to make broccoli and cream soup

Broccoli cream soup - tender, bright and very fragrant! Such food will be very useful after a big feast, when the stomach needs complete rest and rest.

• Broccoli - 400 g
• Potatoes - 2 pcs.
• Olive oil - 1 tbsp. l.
• Salt - 1 tsp
• Cream 10% fat - 100 ml
• Ground black pepper - 1 pinch
• Coriander - 1 pinch
• Purified water - 1 l

My broccoli. If you use it fresh, you need to cut the potatoes into large cubes.

Boil the cabbage until cooked along with the potatoes in lightly salted water (about 1 liter).

Optionally, you can add a couple of peas of black and allspice or bay leaf to them. But this is not a mandatory item. If you are preparing a dish in a slow cooker, select the "Extinguishing" mode for 15 minutes.

While the broccoli and potatoes are cooking, prepare the sauce. Pour the cream, olive oil, salt, coriander and black pepper into a small saucepan.

We put the mixture on the fire and bring it to a boil, stirring regularly. But do not boil the mixture.

The sauce is ready!

Pour the prepared vegetables along with the broth into a suitable bowl if you cooked vegetables in a slow cooker.

Beat a little again, adding more if necessary.

Broccoli cream soup is ready!

Recipe 8: Broccoli and Cauliflower Puree Soup

Broccoli and cauliflower puree soup is an appetizing and, importantly, dietary soup. In this dish, two types of cabbage perfectly "get along" at once - emerald broccoli and fleshy inflorescences of delicate cream-colored cauliflower. Fragrant greens of parsley, freshly ground black pepper and curry perfectly harmonize with this duet, giving the soup a characteristic aroma and a pleasant shade, thanks to the turmeric included in its composition.

• cauliflower - 800 g
• broccoli - 300 g
• loaf (white bread) - 150 gm
• wheat flour - 2 tbsp. l. without a slide
• refined sunflower oil - 1 tbsp. l.
• parsley - 6-7 sprigs
• curry - a pinch
• freshly ground black pepper - to taste
• salt - to taste

Cut off the crusts from the loaf (bread). Cut the pulp into cubes about 1 cm in size. Put them in a dry frying pan and dry over low heat.

Rinse cabbage heads thoroughly under running cold water. Divide the broccoli and cauliflower into small florets. Cut the stems crosswise into plates about 5 mm thick.

Rinse parsley, dry and finely chop.

Boil 1.5 liters of water in a 3 liter saucepan. Salt. Put the prepared cabbage and cook for 25 minutes.

After 8 minutes from the start of cooking, remove ¼ of the inflorescences from the pan. You will need them to decorate the dish. Continue cooking the rest of the cabbage.

Then thicken the soup. To do this, reduce the fire to the slowest and, stirring constantly, pour the flour in a thin stream.

Puree the resulting soup using an immersion blender.

Pour in sunflower oil.

Add chopped parsley, curry, ground black pepper and salt to the pan.

Cook over low heat, stirring, 5 minutes.

Pour the hot broccoli and cauliflower soup into serving bowls, add the previously set aside boiled florets and serve. You can serve croutons on a separate plate, or you can sprinkle the soup with them just before serving.

Recipe 9: Vegetable Cream Soup with Broccoli (with photo)

Delicate, velvety, healthy and tasty puree soups are loved by many, they can also be recommended for baby food. Today I propose to cook soup puree from broccoli and cauliflower. I made it on the water, but you can take any meat broth. Adjust the consistency of the soup to your liking, because someone likes a more liquid, and someone likes a thicker soup. These ingredients make 4 servings of soup.

• potatoes - 2 pcs.;
• carrots - 1 pc.;
• leek - 100 g;
• broccoli - 150 g;
• cauliflower - 150 g;
• green peas (fresh or frozen) - 50 g (optional);
• garlic - 2 cloves;
• cream 20% - 150 ml;
• salt - to taste;
• ground black pepper - to taste.

Delicate, tasty, healthy broccoli and cauliflower soup is ready. Serve first for lunch.

Recipe 10: Delicious Broccoli Mushroom Soup

Broccoli and Mushroom Cream Soup is a simple and very tasty soup to diversify your everyday table. This soup will appeal to those who adhere to proper nutrition or diet. Soup with a delicate structure, a pronounced vegetable and mushroom taste, you will definitely like it, try it!

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

Separate the broccoli into florets and place in a bowl. Add chopped onion and carrot.

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

When preparing soup, it is important not to overexpose the cabbage in boiling water, as the taste and many useful properties are lost. There is also no need to get rid of the stems on which the inflorescences are held, they are edible and no less useful.

Broccoli and cauliflower are simmered for 20 minutes. After adding seasonings and spices, the soup must be chopped: puree with a blender or wipe through a sieve. Add cream and heat. In portions, add croutons or croutons to the soup.

How to Make Broccoli and Cauliflower Soup - 15 Varieties

Cheese soup is a boring dish, ideal not only for lunch, but also for dinner and even breakfast.

Ingredients:

• Broccoli - 300 gr
• Cauliflower - 300 gr
• Cheese - 75 gr
• Onion - 1 pc.
• Garlic - 2 cloves
• Flour - 1 tbsp
• Olive oil - 2 tbsp
• Milk - 200 ml
• Salt to taste

Cooking:

First you need to defrost the cabbage, or sort it into inflorescences, then pour it with cold water and put it on the stove. Boil for 20 minutes. Cut garlic and onion into cubes and fry in preheated olive oil until golden brown, then add flour. Pass carefully stirring for about 3 minutes.

We rub the cheese on a coarse grater. Add the stir-fry to the vegetables in the pot. We cook 10 minutes. Blend the soup with an immersion blender until pureed. Pour the grated cheese into the hot soup, stir until the cheese is completely dissolved. Serve the soup hot, garnished with herbs.

Soup-puree on beef broth is a real salvation for those tired of dietary dishes. Cooking it is no less difficult.

Ingredients:

• Beef for soup - 300 gr
• Broccoli cabbage - 200 gr
• Cauliflower - 300 gr
• Potato - 1 pc.
• Onion - 1 pc.
• Carrot - 1 piece
• Salt to taste
• Vegetable oil - 2 tbsp
• Parsley dill

Cooking:

Prepare the necessary ingredients to wash and peel the vegetables. Dip the beef into boiling water, add one whole onion to it and cook until cooked for 60-70 minutes. Remove boiled meat from the broth and cool.

In the finished broth, add broccoli and cauliflower cut into medium-sized pieces. Cook over medium heat for 30 minutes. Grate carrots and add to soup. Salt. Cut the meat into small pieces and also lower into the pan.

Bay leaf will add a spicy note to the soup, it should be lowered into the soup for 10 minutes. After 40 minutes the soup is ready. Grind with a blender to a puree consistency. Garnish with fresh herbs before serving.

Creamy cauliflower and broccoli soup with milk is a classic creamy soup recipe. The classic recipe contains dairy products, milk gives a particularly mild flavor to the dish.

Ingredients:

• Cauliflower - 250 gr
• Broccoli - 250 gr
• Milk - 600 ml
• Butter - 2 tbsp
• Flour - 1 tbsp
• Salt pepper to taste
• Crackers

Cooking:

Wash broccoli and cauliflower, chop and pour boiling water over. Salt. Boil 10 minutes. Puree. Fry the flour in butter for 2-3 minutes, then beat with milk and salt. Add the milk mixture to the puree and cook for another 2-3 minutes, stirring occasionally. The dish is ready! Decorate with crackers, croutons. Bon appetit.

Pumpkin Cabbage Soup Puree is an incredibly easy dish that you can cook as a first meal or easily replace it with a side dish by adding meat.

Ingredients:

• Pumpkin bottle - 300 gr
• Broccoli cabbage - 200 gr
• Cauliflower - 200 gr
• Garlic - 3 cloves
• Butter - 40 gr
• Cream - 100 ml

Cooking:

Wash and peel vegetables, then cut. We put a pot of water on the stove and send pumpkin and cabbage there. Salt and pepper. We put butter in a preheated pan and fry the garlic, when the tart garlic aroma spreads throughout your kitchen, remove the pan from the stove and send its contents to the pan. We cook 30 minutes.

During cooking, the soup must be pureed, an immersion blender is the best assistant in this matter. Next, add cream to the soup. Your appetizing dish is ready. After pouring the soup into bowls, do not forget to add a piece of butter. And fried croutons or toast will perfectly complement your meal.

What could be better than mashed broccoli? Only broccoli and cauliflower soup.

To prepare one serving, we need:

• Broccoli - 50 gr
• Cauliflower - 50 gr
• Carrots - 1 small size
• Potatoes -1 piece of small sizes

Cooking:

Wash the vegetables thoroughly, peel and cut into cubes. Divide the cabbage into inflorescences. Boil in salted water until tender. Cook for 20 minutes over medium heat. After cooling, chop the soup.

Making a delicacy dish out of ordinary products is as easy as shelling pears if your kitchen arsenal has a large set of spices, seasonings and spices. Spicy vegetable cream soup will be an unusual addition to dinner, and a light snack on the festive table.

Ingredients:

• Broccoli - 300 gr
• Cauliflower - 300 gr
• Brussels sprouts - 100 gr
• Carrot - 1 piece
• Quail egg - 2-3 pieces
• Basil - 1 tsp
• Oregano - 1 tsp
• Dried garlic -1 tsp
• Black pepper to taste
• Olive oil - 2 tbsp
• Cream for decoration

Cooking:

Wash and peel the carrots, disassemble the cabbage into inflorescences. Dip in a pot of water and cook after boiling for 20 minutes. In another saucepan, put the quail eggs to boil, at the rate of 2 eggs per serving.

Pour olive oil into a heated frying pan and add spices: oregano, garlic, basil, black allspice. Saute spices for 2 minutes.

After the fried spices, send to the pan with vegetables, salt. Grind the soup with a blender until a thick cream. When serving, add the eggs cut into two halves and garnish with cream.

The broccoli should be slightly al dente i.e. crispy, so you can save more nutrients

The soup is called quick because it takes only 30 minutes to prepare. Fast and tasteful!

Ingredients:

• Cauliflower - 250 gr
• Broccoli cabbage - 150 gr
• Zucchini - 350 gr
• Onion - 1 pc.
• Carrot - 1 piece
• Milk - 200 ml
• Wheat bread - 2 slices
• Garlic - 3 cloves

Cooking:

In a saucepan in which we will cook the soup, in vegetable oil we make frying of carrots and onions. Then add chopped zucchini and cabbage. Mix thoroughly and quickly. Next, fill the contents of the pan with boiled water.

While the soup is cooking, prepare the garlic croutons, cut the bread into small cubes. Add a couple of cloves of garlic, previously crushed, to a pan with olive oil and put on the stove, then carefully lay out the croutons. Fry, stirring vigorously over high heat for 5 minutes until golden brown.

After 20 minutes of simmering, the soup is ready. Before serving, puree the soup, add granulated dried garlic, salt, ground pepper to taste. Serve with croutons for dinner.

Lentils are a champion in protein content and therefore a great alternative to meat. If you are a vegan or a vegetarian, you will definitely love this soup. Soup with lentils is very satisfying and nutritious.

Ingredients:

• Broccoli - 200 gr
• Cauliflower - 200 gr
• Sweet pepper - 1 pc.
• Tomato - 1 pc.
• Carrot - 1 piece
• Onion 1 - piece
• Yellow lentils - 100 gr
• Vegetable oil - 2-3 tbsp
• Salt and herbs to taste

Cooking:

Yellow fast-cooking lentils do not need to be soaked, just pour two glasses of water and put on the stove. Then add chopped broccoli and cauliflower. Carrot, onion, tomato and sweet pepper cut into small pieces and fry. Dip the roast into the soup. After 40 minutes the soup is ready. Add salt, herbs to taste to the soup and puree with a blender.

Add a pinch of dried mint to lentils while cooking, and you will discover their flavor in a new way.

Cabbage soup with chicken breast is a real fitness soup. A large amount of protein and a minimum of fat is all that is needed for an ideal PP (proper nutrition).

Ingredients:

• Chicken breast - 200 gr
• Cauliflower and broccoli - 1 pack
• Onion - 1 pc.
• Garlic - 3-4 cloves
• Cream - 150 ml

Cooking:

My chicken breast is cleaned from the skin if necessary and boiled for 1 hour. We take the meat out of the broth and let it cool while the breast cools, chop the pre-peeled onions and garlic.

Mince the chicken meat. Pour oil into a saucepan and drop garlic, onion, chicken meat, and cabbage into it. After boiling, cook for 10 minutes. We puree the soup. Add cream and bring to a boil. Serve hot.

Thick cream soup will appeal to both adults and children, the delicate taste will not leave anyone indifferent.

Ingredients:

• Cauliflower - 400 gr
• Broccoli cabbage - 400 gr
• Cream - 150 ml
• Dill to taste
• Parsley to taste
• Green onion to taste

Cooking:

Cabbage must be taken in equal proportions 400 grams of cauliflower and 400 grams of broccoli, pour 600 ml of water and cook until tender for 30 minutes. Then add cream and cook for another 5 minutes. Puree the cooled soup. Portionally add fresh herbs to the plate. Can be served cold.

Vegetable soup is a great option for a snack on the run. With this soup, you can safely fill your thermoses and containers and run on business!

Ingredients:

• Cauliflower - 200 gr
• Broccoli - 100 gr
• Potato - 1 pc.
• Carrot - 1 piece
• Celery - 1 pc.

• Onion - 1 pc.
• Leek - 1 pc.
• Garlic -3 cloves
• Parsley to taste
• Salt and pepper to taste
• Ginger root to taste

Cooking:

We prepare vegetables for cooking, cut all vegetables, without exception, into medium pieces. Lightly fry the chopped garlic and onion in vegetable oil. We put water with a saucepan on the stove and lower it in turn: potatoes, carrots, broccoli and cauliflower, leeks, parsley, fried onions and garlic. After boiling, cook for 25 minutes.

Drain off any excess broth and add more if the soup is too thick. Cover with a lid and let it brew for 15-20 minutes. Blend the soup in a blender. Ready. Salt, pepper, fresh herbs to taste. In addition, grated ginger root can be added to the soup.

A legendary French dish with a modern twist. The interweaving of flavors adds an exquisite charm to the creamy soup. Be sure to cook this dish and surprise your loved ones.

Ingredients:

• Bouillon meat or vegetable - 1 liter
• Broccoli - 300 gr
• Cauliflower - 300 gr
• Onion - 400 gr
• Butter - 40 gr
• Hard cheese - 50 gr
• Baguette - 4 slices
• Salt to taste
• thyme to taste

Cooking:

We clean the onion from the husk and cut into half rings, saute in butter for 10 minutes. After adding the broth and simmer the onion for another 10 minutes. At this time, put the broth on the stove and lower the processed cabbage into the pan. Add the saved onion to the cabbage.

We cook for 30 minutes. Add spices and puree. Cut the baguette and dry it in a frying pan without oil. Grate the cheese on a small plate. Before serving, add grated cheese in portions to a plate and put a baguette on top. Bon appetit!

The taste of onions will be softer if you add 1 tablespoon of sugar when sautéing.

Mushrooms have always been considered a healthy product, and in combination with broccoli and cauliflower, their benefits are invaluable. The soup is flavorful and hearty.

For cooking you will need:

• Cauliflower - 200 gr
• Broccoli cabbage - 200 gr
• Champignon mushrooms - 200 gr
• Onion - 1 pc.
• Salt - 1 tsp
• Vegetable oil - 2 tbsp
• Parsley, dill, green onion - to taste

Cooking:

Mushrooms and potatoes cut and put cooked on medium heat. Chop the cabbage. Fry the onion until golden brown. Put all the ingredients in a saucepan and cook for half an hour. Salt. Then grind with a blender. Add dill, parsley and green onions in portions.

A light gourmet delicacy dish that will appeal to sophisticated gourmets.

Ingredients:

• Sea cocktail - 1 pack
• Broccoli - 200 gr
• Cauliflower - 200 gr
• Potato - 1 pc.
• Olive oil - 2 tbsp
• Soy sauce - 2 tbsp
• Lemon
• fresh greens

Cooking:

Sea cocktail, without defrosting, fry in olive oil, after 5 minutes add 2 tablespoons to the pan. soy sauce. Wash cabbage and potatoes, chop, add water and put to boil. After 30 minutes, add roast from the pan to boiling water. Boil for 15 minutes. Let cool. Grind with a blender. Serve with a slice of lemon and fresh herbs.

In order not to spoil the dish, it is important not to overexpose the seafood in boiling water.

In the summer heat, a real find is a green soup with sesame seeds. Hearty, light and refreshing.

Ingredients:

• Broccoli - 150 gr
• Cauliflower 150 gr
• Zucchini - 1 pc.
• Onion - 1 pc.
• Peas - 100 gr
• Sesame - 50 gr
• Sesame oil - 2 tbsp
• Pepper to taste
• Salt to taste

Cooking:

First put the peas to boil. Fry onions, zucchini, broccoli and cauliflower in sesame oil for 10 minutes, stirring vigorously, then add to the pan with peas. Add salt and pepper. Boil the soup for 30-40 minutes.

Roast the sesame seeds until golden brown. Spoon the soup and pour into bowls, sprinkle with sesame seeds on top. Bon appetit!

Diet broccoli soup amazes with the content of vitamins and nutrients! It is superbly digestible, easy to digest, improves cholesterol metabolism, and even contains unique omega-3 fatty acids. The soup is prepared easily and quickly, and the cream makes it so fragrant and tender that children agree to eat it without persuasion.

creamy broccoli soup recipe

Take one large or two small onions. Clean and cut into large cubes. Place in a saucepan, add olive oil and fry until translucent. Peel the potatoes and also cut into large cubes. Add to the onion and fry for 3 minutes. Add broccoli, washed and divided into inflorescences, to vegetables.

Pour boiling water over all the vegetables so that the water covers them. Bring to a boil, make a small fire and let it boil for 15 minutes. When all the vegetables are soft, remove the soup from the heat, salt and pepper, and then grind with a blender until smooth. Pour the heated cream into the soup puree (do not boil!)

Broccoli soup is the perfect option for a healthy homemade dinner Stir well. Bring to a boil again and turn off immediately. Serve hot. Broccoli soup can be eaten with oven-dried baguette toast or white bread croutons. If desired, each serving can be sprinkled with finely chopped fresh herbs (dill, parsley).

Broccoli soup with cream is an incredibly beautiful, tasty, and most importantly healthy dish. Broccoli has become especially popular since an American scientist conducted a study that confirmed that this particular variety of cabbage can cure a person from cancer. Now broccoli has appeared on the menu of everyone who is prone to get sick with oncology.

Most often, broccoli is used as a side dish. However, broccoli soup with cream is also a very tasty and healthy dish. Moreover, it is prepared very quickly.

It's just important to keep in mind that boiling the soup after adding the cream is strictly prohibited.

How to cook creamy broccoli soup - 15 varieties

Delicate green mousse is a creamy broccoli soup.

Ingredients:

• Broccoli - 400 g
• Onion - 0.5 pcs.
• Carrots - 0.5 pcs.
• Flour - 30 g
• Chicken broth - 500 ml
• Cream - 150 ml

Cooking:

We clean the onion and chop finely. Peel the carrots and cut into small cubes. Melt the butter in a saucepan and fry the onions and carrots. Add flour and mix. Pour in broth and add broccoli. Cook until fully cooked.

The advantage of this soup is that its consistency can and should be adjusted to taste. If you like liquid soup, add broth, if you want mousse, drain the broth.

Grind the soup with a blender and pour cream into it, mix everything well.

Soup can be served with croutons.

Bon appetit.

Still, not all green soups can be lean and vegetarian, you can treat yourself to meat.

Ingredients:

• Potatoes - 3 pcs.
• Broccoli - 400 g
• Onion - 1 pc.
• Cream - 250 ml
• Minced meat - 300g
• Greens to taste

Cooking:

Finely chop the onion and mix it with minced meat. Salt, pepper. Cut potatoes into large pieces. Let's break down the broccoli into florets. Send the vegetables to a pot of boiling water. Cook vegetables until fully cooked. After immersing the blender, grind until smooth. Bring the soup to a boil again and add cream, after 5 minutes add fine dill and minced meat.

We cook until boiling.

Bon appetit.

A very hearty and colorful soup for lovers of green cabbage.

Ingredients:

• Broccoli cabbage - 400g
• Onion - 1 pc.
• Garlic - 1 head
• Cream - 100 ml
• Greenery

Cooking:

First of all, let's prepare the ingredients.

Let's break down the broccoli into florets.

Peel potatoes and cut into large pieces.

We clean and chop the onion.

We clean the garlic.

Wash and dry greens, spread on a paper towel.

Melt the butter in a butter pan. Fry the onion and minced garlic on it. We fry constantly stirring. When the onion turns yellow, fill with broth or water. Cover the pot with water and let it boil for a couple of minutes. Then put the cabbage and potatoes in boiling water. Cook until fully cooked for about 10-15 minutes. Grind the soup with a blender and pour cream. Bring to a boil again. Before serving, decorate the soup with herbs and croutons.

Bon appetit.

Yes, everyone is used to Bechamel sauce, but in a slightly different role - in climbing, for example. This is an interesting soup.

Ingredients:

• Broccoli - 400g
• Mushrooms - 250 g
• Cream - 250 ml
• Potatoes - 2 pcs.
• Butter
• Flour - 50 g

Cooking:

To begin with, stuff the onion with cloves and send it to the cream. While the milk is boiling, we will disassemble the broccoli into inflorescences. Peel potatoes, cut into large pieces. Boil potatoes and broccoli in a separate saucepan. Take the cream off the heat and leave to cool. Finely chop the onion and fry it in butter. Mix well. When the onion is browned, add the mushrooms to it.

You need a lot of mushrooms, and to save time, you can crush them, not cut them.

Mix mushrooms with onions constantly. In a separate pan, collect the boiled vegetables and mushrooms. Grind the vegetables with a blender, adding the broth to the desired consistency.

Melt butter in a frying pan and add flour. We mix everything well. In a frying pan with flour, carefully, in small parts, add the previously prepared cream. The resulting sauce is sent to the soup. Bring the su to a boil and add the spices.

Bon appetit.

This simple soup with a minimum number of ingredients can be classified as a Guest on the doorstep. After all, it only takes a couple of minutes to prepare.

Ingredients:

• Broccoli - 400 g
• Cream - 200 ml
• Yolks - 2 pcs.
• Onion - 1 pc.
• Garlic - tooth
• Greenery

Cooking:

Hard boil eggs. Let's break down the broccoli into florets. We clean the onion and put it whole in boiling water. Let's add broccoli to it. Boil vegetables after boiling for 10 minutes.

Drain a third of the broth. Grind soup with a blender and add cream. Cook over low heat, stirring constantly, do not bring to a boil. We clean the eggs. We need only boiled yolk. Mix the yolk and grated garlic. Mix well until smooth. We spread the resulting mixture into the soup.

The soup is ready.

Yes, perhaps, broccoli soup is the most ideal dish for fasting and dieting.

Ingredients:

• Garlic - 5 pcs.
• Mashed potatoes - 150 g
• Broccoli - 1kg
• Carrot - 1 pc.
• Cream - 100 ml

Cooking:

Peel the carrots and cut into small pieces. We send the carrots and cabbage stalk to the boiling broth. Cook covered for 10 minutes. Then add broccoli. Cook covered until fully cooked. After the soup, grind with a blender. Add butter, mashed potatoes and garlic. Let's grind again. We bring the soup puree to the desired consistency with the help of cream. Return soup to heat for 5 minutes.

Serve soup with croutons.

Bon appetit.

Of course, during the diet, it is best to prefer fish. It combines a minimum number of calories with a large amount of useful vitamins and minerals. Moreover, in combination with boiled vegetables, we get not a soup, but a whole vitamin cocktail.

Ingredients:

• Salmon - 500 g
• Cream - 100 ml
• Carrot - 1 pc.
• Potatoes - 2 pcs.
• Broccoli - 300 g
• Greenery
• Onion - 1 pc.

Cooking:

First of all, you need to boil the fish. Cook the fish for no more than 20 minutes. Then take out and leave to cool. Strain the broth and return to the pot. Let's boil again. Peel all vegetables and cut into random pieces. We send vegetables to a boiling broth. While the vegetables are cooking, let's take care of the fish. We clean it from bones and skin, cut it into small pieces. When the vegetables are cooked, grind them with a blender. Add cream to half of the fish, chop again. Return the soup to the fire and leave for 5-8 minutes. The soup should not boil. Before serving, add the remaining fish to the soup.

Bon appetit.

This soup is very popular in the Southern states of North America. In Russia, he will also find his real fans. The main thing is to choose a good variety of Cheddar cheese.

Ingredients:

• Broth - 750 ml
• Broccoli - 400 g
• Onion - 1 pc.
• Garlic - 2-3 tooth
• Cream 39% - 180 ml
• Flour - 100
• Cheddar - 150 g
• Butter - 100 g
• Tarragon

Cooking:

In chicken broth, boil the broccoli florets, after removing them from the stalk. Onion, garlic and stalk must be finely chopped. And the smaller, the better.

Then fry the vegetables in 50 g of butter. When the stalk softens, pour chicken broth. When the broth boils, start adding cream. Then pour the soup into a bowl.

Fry flour in butter.

Before adding the flour to the soup, gradually stir in the chicken broth so that the mixture becomes very liquid. Thus, we will exclude the appearance of lumps.

Pour the flour mixture into the soup, add cheese and tarragon. Mix well and add broccoli and corn. We serve soup.

Bon appetit.

Another version of cheese soup with broccoli. This option is much simpler and less colorful.

Ingredients:

• Chicken thighs - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Broccoli - 300 g
• Processed cheese - 200 ml
• Garlic - 4 tooth.
• Cream = 100 ml
• Potatoes - 4 pcs.

Cooking:

Boil chicken thighs in salted water until tender. Then take the chicken out of the broth and leave them to cool. Add potatoes to boiling broth. Peel carrots and onions and chop into small pieces. Saute vegetables in butter until soft. Then we send the fried vegetables to the potatoes. Let's break down the broccoli into florets. Add inflorescences to vegetables. Cook the soup until the vegetables are fully cooked. We disassemble the chicken meat into fibers, finely chop. When the vegetables begin to boil, chop them with a blender. Pour cream and put on fire. When the soup starts to boil again, add the chicken. Then take the soup off the heat and serve.

Bon appetit.

In general, the combination of broccoli and cheddar is the best combination. And not only in soup, but also in hot dishes.

Ingredients:

• Broccoli - 400 g
• Cauliflower - 300 g
• Cheddar - 150 g
• Cream - 200 ml
• Bacon - 150
• Chicken broth - 2 l
• Onion - 1 pc.
• Potatoes -2 pcs.

Cooking:

Let's prepare the ingredients. To do this, grate the cheese on a coarse grater. Finely chop the cauliflower and broccoli. Finely chop the onion.

Bacon cut into small pieces. Fry the bacon in a frying pan with oil until crispy.

Then, in the same pan, fry the onion and potatoes until golden brown. Boil the broth, add broccoli and cauliflower to it. We cook for about 15 minutes. Salt a little. Add the contents of the pan to the cabbage. Cook for another 10 minutes. Remove from heat and add cheese. We mix everything well. Pour cream into soup.

Serve soup with bacon.

Bon appetit.

Use fresh peas for this dish. So the dish will be more fragrant and rich.

Ingredients:

• Broccoli - 250 g
• Gouda - 70 g
• Onion - 1 pc.
• Peas - 150 g
• Cream -100 ml

Cooking:

Let's break down the broccoli into florets. We shift the inflorescences of broccoli and peas into a saucepan, pour the broth. Cook for 15 minutes, then add nutmeg and garlic. Finely chop the onion and fry in butter. Add grated sur, fried onions and cream to the soup. We cook 10 minutes. Then grind with a blender. Return to fire and heat up. Serve soup with greens and crackers.

Bon appetit

And again cheese soup with broccoli. And why not, because it is so tasty. Real jam!

Ingredients:

• Champignons - 7 pcs.
• Processed cheese - 2 pcs.
• Broccoli - 400 g
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Cream - 200 ml

Cooking:

Mushrooms cut and fried in butter. Three carrots on a fine grater and fry in butter. Divide the broccoli into florets. Peel potatoes and cut into cubes. We send all vegetables to a boiling broth. We cook 10 minutes. Three melted cheese on a coarse grater, and add to the soup. Cook, stirring constantly, until cheese melts. Then pour in the cream and remove from heat.

The soup is best served with dill.

Bon appetit.

A very good dish for those who take care of their body. It contains a lot of vitamins and useful minerals. Another plus is that in the soup to cook in a matter of minutes.

Ingredients:

• Broccoli - 300 g
• Zucchini - 1 pc.
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Cream 10% - 2-ml

Cooking:

We clean and chop vegetables. Bring 2 liters of water to a boil, add finely chopped onions, carrots, zucchini and broccoli. Cook covered for 10 minutes. Finely chop the tomatoes, after removing the peel. Add tomatoes to soup. Let's put the soup back on the fire. Grind soup with a blender and add cream. Let it heat up on fire, without bringing to a boil.

Bon appetit.

Very tasty and original soup.

Ingredients:

• Broccoli - 400 g
• Salmon - 400 g
• Garlic
• Cream - 200 ml
• Onion - 1 pc.

Cooking:

Separate the broccoli florets from the stalk. Finely chop onion and garlic. We clean and cut the fish. Heat up the oil in a saucepan. Add onion, garlic and a few mint leaves. Next, add chopped potatoes and broccoli. After 5 minutes, fill the vegetables with water. Cook for 7 minutes and pour cream into the pan. Cook for 5 minutes and puree the soup.

Fry fish in oil and serve with soup.

Bon appetit

In the original, you need to take large varieties of shrimp, but you can also choose ordinary cocktail shrimp.

If you want to diversify your diet and cook something new for dinner, then the photo of which you see in the article will be a great choice for you. This vegetable, and therefore a fairly low-calorie dish is not cooked for long - the whole process will take you no more than 40 minutes. It will be a good start for the main meal - lunch. Due to its creamy structure, the dish is perfect for feeding very young children.

Cooking broccoli soup with cream

For several servings of the dish you will need:

• 500 g;
• 1 onion and 1 head of garlic;
• 4 large carrots;
• 2 cups 10% fat cream or milk if you want to use broccoli
• 30 g butter;
• 3 art. l. wheat flour;
• soy sauce and salt to taste, if desired, you can use chicken bouillon cubes.

Finely chop the onion, chop the garlic and grate all the carrots on a coarse grater. Then melt the butter in a frying pan and simmer the vegetables for 5 minutes, remembering to stir them in the process.

Pour a liter of water into the pan, salt or add 1-2 bouillon cubes and bring the liquid to a boil. After that, put the vegetable fry and broccoli florets in it (leave a couple of pieces - you will need them later). Cook everything over medium heat for 15-20 minutes, or until the cabbage becomes a little soft. Now you need to puree the vegetables - in portions, place the contents of the pan in a blender and bring to a homogeneous state. When everything is crushed, pour the resulting mass back into the pan and add milk (or cream) to it, as well as the remaining cabbage.

To thicken the creamy broccoli soup, dissolve 3 tbsp. l. flour, mix well - there should be no lumps. Then put the pan on the stove, bring to a boil and carefully, in portions, pour in the mixture of water and flour. Bring the soup to your desired thickness. At the last stage of cooking, pour a little soy sauce into the creamy broccoli soup, sprinkle with black pepper and finely chopped parsley. Ready to serve.

The dish can be decorated with circles or curls of carrots, herbs or sprinkled with crackers. You and your family are sure to love this easy and tasty first for lunch. By the way, to make it a little more satisfying, use chicken instead of vegetable or Then, when serving, you can add pieces of boiled chicken or meat to each serving.

As for the above recipe, this one with cream contains 80 kcal per 100 g, which is quite a bit. However, with such a fat content of about 4 g, consider this when preparing the dish. That is, if you want to reduce its caloric content, then use instead of cream. Also, vegetables can not be fried, but boiled together with cabbage. The taste will not be worse from this, and the calorie content will decrease. With these tips, you can enjoy delicious soup even if you are on the strictest diet.