Broccoli soup. Broccoli puree soup Vegetable broccoli puree soup cooking at home

15.12.2021Heading: Payment

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.

Preparation time: 00:05
Cooking time: 00:25
Servings: 4
Complexity: light

Cooking

First, we present a classic recipe with a photo of broccoli soup puree. The cooking process is very simple.

The French gave the world high fashion and the guillotine, perfumes and sparkling champagne, a neckerchief and impressionism, chanson and, of course, gourmet cuisine. It was from France that first to Europe, and then to other parts of the world, such dishes as charlotte, gratin, beef entrecote, ratatouille and cream soup penetrated. In our article we will tell you how to cook creamy broccoli soup with cream. We present to the attention of the hostesses the classic recipe and its possible variations.

What is cream soup: a brief background

Cream soup or puree soup is the first dish with the consistency of thick cream, in the classic version it is prepared on the basis of vegetables and mushrooms, meat broth, butter. For taste, sour cream, natural yogurt, vegetable oil (for example, olive) and herbs are added to such a soup. Roasted flour is sometimes used to thicken the soup. This dish is always distinguished by its delicate texture, special taste and aroma. Its nutritional value and usefulness directly depend on the ingredients used. Puree soup is served with daily and festive table, included in the diet menu, ideal for young children and the elderly.

Recipe Variations

You can diversify the main recipe and prepare broccoli soup with cream a little differently, giving the dish new flavors:

Cheese note. Creamy broccoli soup will turn out very tasty if 150 grams of finely grated hard cheese are added to it 10 minutes before the end of cooking. Instead of hard cheese, you can put 100 grams of chopped processed cheese with a fat content of at least 55%.
mushroom component. You can add 200 grams of champignons to the main ingredients, then the taste of the dish will become more saturated and bright.
Greens and seasonings. Fans of spices and herbs can, after cooking, add fresh herbs to the soup - cilantro, dill, parsley, marjoram, spinach, as well as spices - a pinch of nutmeg, black pepper. The list is not limited, but in order not to spoil the delicate taste of the soup, two important principles must be observed: one-component (use 1 type of greens and 1 type of seasoning) and moderation (no more than a pinch of any spice and a small bunch of greens).
Spicy sharpness. After the creamy broccoli soup is ready, you can squeeze 2-3 large cloves of garlic into the pan for spiciness.
meat supplement. The soup will become more satisfying if you add 300 grams of chicken breast to vegetables when cooking. After the meat is cooked, you need to get it out of the pan and cut it into very small pieces or divide it into fibers with your hands, then return it to the pan and puree it with vegetables.
Let's not forget cereals. During the cooking process, you can add a tablespoon (but not more) of your favorite cereal to vegetables, such as buckwheat, oatmeal or rice. Pearl barley is added only in finished form, as it is cooked for a very long time.

Now you know how to make French Broccoli Cream Soup. An experienced chef reveals little secrets that will help make the dish even more relevant:

to reduce the calorie content of broccoli soup, vegetables can be boiled in water or mushroom broth;
it is not recommended to add sour cream instead of cream, as its acid will spoil the delicate creamy taste of the dish. It is better to fill the food with natural yogurt without filler;
a pinch of soda will help to remove the specific smell of broccoli, which must be added to the broth / water at the beginning of cooking;
vegetables - broccoli, onions and carrots - can be used both fresh and frozen. Potatoes are used only fresh, because after freezing it acquires a sweetish aftertaste;
if the soup turns out to be too liquid, then this can be easily fixed: add 2-3 tablespoons of wheat flour, lightly fried in butter (100 g), to the vegetables during the grinding process;
puree soup is traditionally served with croutons or crackers.

Delight loved ones with a new dish!

The most tender broccoli soup puree is a great lunch option. Such a dish is very useful to eat regularly for both adults and children, because it contains a high content of vitamins. You can cook such a soup not only by classic recipe, but also with interesting additional additives.

Ingredients: a pound of broccoli, a bunch of green onions, 2 tablespoons eggs, 380 ml of filtered water, 80 ml of very heavy cream, salt, ground colored peppers.

Cabbage is divided into small pieces and boiled in salt water until softened. This is approximately 7-9 minutes.
Eggs are stirred with a fork until the proteins combine with the yolks. That's where the cream comes in.
In the broth with cabbage, the resulting egg-cream mixture is poured in a very thin stream. There is no need to stir the ingredients, even if lumps form.
Chopped onion, salt, pepper are poured into a saucepan. After that, the dish is cooked for another 8-9 minutes.

With a blender, the mass is brought to the state of a cream.

with potatoes

Ingredients: half a kilo of cabbage, 2-3 medium potato tubers, onions, medium-sized carrots, 2 liters of strong meat broth, 170 ml of very fat cream, salt.

All vegetables are chopped and boiled for 18-20 minutes (after boiling) in a salty broth.
When the mass cools down a little, cream is poured into it.

It remains to salt the dish, puree and pour into portioned plates.

With cauliflower

Ingredients: 200 g of fresh or frozen broccoli and cauliflower, 3 potato tubers, carrots, 90 ml of cream, 1 liter of chicken broth, a piece of butter, onion, salt. How to cook broccoli and cauliflower soup is described below.

The chicken broth is brought to a boil. Ordinary water can also be used instead.
At this time, all vegetables, except for 2 types of cabbage, cut into small cubes, are sautéed in butter.
The contents of the pan are poured into the broth.
Inflorescences of two types of cabbage are boiled for a couple of minutes in boiling water (in separate containers).
Boiled vegetables are sent to other ingredients. The soup is boiled until all the ingredients are softened.

It remains to puree the dish, mix with cream, salt and bring to a boil again. For saturation, season with herbs.

Delicate cream soup

Ingredients: 420 g cabbage, a piece of butter, 120 ml heavy cream, onion, a pinch of nutmeg, salt.

Onion cubes are fried in butter until translucent.
Boil cabbage until soft.
Broccoli is combined with onions, cream, salt and nutmeg. The contents of the pan turn into a puree and warm up slightly.

Delicate soup-puree of broccoli with cream is served to the table with croutons.

How to cook in a slow cooker?

Ingredients: a pound of broccoli, carrots, olive oil, onions, a can of canned white beans, salt, aromatic herbs.

Chopped onions and carrots are fried in a bowl in oil until soft.
Cabbage inflorescences are laid out in a container. All products are filled with water, salted, sprinkled with aromatic herbs. Cook in the soup program for 20-25 minutes.

Approximately 5-7 minutes before readiness, beans without liquid are sent to the bowl.

with croutons

Ingredients: a pound of fresh cabbage (broccoli), an onion, 2 potatoes, garlic to taste, a small baguette, salt, black pepper, a glass of heavy cream.

Potato cubes and cabbage inflorescences are boiled in salt water until soft.
The onion is sautéed until golden brown and laid out with the rest of the vegetables.
Baguette slices are fried in butter and rubbed with garlic.
Vegetables with broth are mashed and topped with cream. The mass must be heated until the first bubbles appear.

Served with garlic croutons.

Cheese Recipe

Ingredients: 170 g of any cream cheese, 7-9 cabbage inflorescences, 3 medium potatoes, carrots, onions, a large spoonful of lemon juice, a pinch of dried herbs and the same amount of nutmeg.

Onions are sautéed in oil right in the stewpan along with pieces of carrots.
Finely chopped potatoes, cabbage are also added there. Products are filled with water. The mass is salted and seasoned with spices.
When the contents of the dishes soften, you can puree it, add lemon juice, melted cheese to the saucepan.

Ready soup should be infused under the lid for 12-15 minutes.

With added bacon

Ingredients: 320 g broccoli, a glass of heavy cream, 80 g bacon, 2 tbsp. wheat flour, 1 liter of purified water, 3 potatoes, onion, salt, a pinch of dry thyme.

Bacon slices are fried with onion cubes in a saucepan. Flour is sent to the mass, together the ingredients are fried for a couple of minutes with stirring.
The roast is filled with water. Cabbage and potato bars are sent to it.
When the vegetables soften, you can salt them, sprinkle with thyme and turn them into a puree. It remains to add cream and heat the mass.

It is very tasty to add canned corn to such a soup.

Lean broccoli soup

Ingredients: half a kilo of cabbage, 2 potatoes, half a liter of filtered water, 90 ml of coconut milk, a handful of boiled shrimp, salt.

In purified water, all prepared vegetables are boiled until soft. Meat or chicken broth is not used for the first feeding.
When all the components are cooked, they can be crushed with a blender.
It remains to boil the soup for a few more minutes and you can pour it into a plate.

Delicious, healthy, natural, dietary broccoli soup puree: best recipes cooking 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 already I dilute 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. Good appetite!

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.

Adding hot water from the kettle so that it is slightly higher than 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 own 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 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.

Next, puree the vegetables with mushrooms with an immersion blender until smooth. Pour in hot cream or add sour cream, continuing to puree. Return the saucepan to the heat and bring to a boil, stirring constantly.

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

Healthy food doesn't have to be bland and tasteless. One of the dishes on the healthy menu is mashed broccoli soup. Many people think that such food is only good for a diet. And it’s completely in vain ”If you cook the soup correctly, then it will turn out very tasty.

To make the puree soup delicious, you need to properly prepare the main ingredient. Cabbage, as a rule, is boiled in water, but it is very important not to overcook vegetables, otherwise, instead of an appetizing soup, you will get an unappetizing tasteless slurry, in which there are no traces of useful substances.

Basic rules for cooking broccoli:

if fresh heads of cabbage are used, then they must be soaked in salted water for 30 minutes before cooking. This treatment is necessary to remove small insects that can hide inside;
before cooking, it is better to disassemble the cabbage into small inflorescences. This will significantly reduce the cooking time, so more nutrients and vitamins will remain in the cabbage;
you need to lower the cabbage inflorescences from boiling water, otherwise when the water is heated, most of the valuable substances will go into the broth;
be sure to add salt to the water for cooking, this also helps to preserve vitamins;
if you cook frozen broccoli, then you should not defrost it, the inflorescences are dipped directly from the bag into boiling water.

Boiled cabbage should be crushed to a puree state. For this purpose, it is best to use a blender. A few inflorescences of boiled cabbage can be set aside, they are then added to the plate as a decoration.

You can also use pieces of other ingredients that make up the soup for decoration. For example, plates of champignons, shrimp or pieces chicken fillet. Additionally, the soup can be decorated with chopped herbs, and as an addition, serve small crackers of white bread.

Interesting facts: Broccoli is a type of cabbage, bred artificially. Moreover, they brought it out a very long time ago, approximately, in the 6-5th century BC. Broccoli was very popular in ancient Rome, from where it spread throughout the world.

Classic Cream Soup

A classic broccoli puree soup is prepared using a small amount of ingredients. And in order for the dish to acquire a more delicate texture, vegetable puree is mixed with cream.

500 gr. broccoli;
2 eggs;
100 ml of heavy cream;
400 ml of water;
green onions, spices and salt to taste.

We disassemble fresh cabbage into small inflorescences, rinse them with cold water, let them dry a little. Boil water by adding some salt. We lower the inflorescences into boiling water and cook for about 7-9 minutes.

While the cabbage is cooking, prepare the dressing for the soup. Break two eggs into a bowl, add a little salt and beat with a whisk, pour in the cream and mix.

In a thin stream, pour the dressing into the pan in which the cabbage has already been cooked. When pouring in the dressing, you need to stir the soup intensively. The formation of lumps is unlikely to be avoided, but you should not worry, as the components will be crushed.

We try the soup, if necessary, add salt, pepper and add other spices as desired. Remove the bowl of soup from the heat and puree the ingredients using an immersion blender. We put the dishes with the soup on the fire again and warm it up until the boiling process begins, but do not boil anymore. Pour into soup bowls and garnish with finely chopped green onions.

Broccoli and cauliflower soup

A more satisfying version of mashed soup is prepared and broccoli with potatoes. This soup makes a great light first course.

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

Cut potatoes, onion and garlic into small pieces. The shape of the cut is unimportant, since the vegetables will then be chopped anyway. But the pieces need to be made small so that the vegetables cook faster. cauliflower and divide the broccoli into small inflorescences.

We take a thick-walled pan, pour vegetable oil into it, put butter, melt it. We spread the onion, potatoes and garlic and fry the vegetables, stirring occasionally. When the onion becomes soft, add both types of cabbage to the pan, 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.

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 chicken breast for cooking, then the soup will turn out to be dietary. When using chicken legs, the broth turns out to be more rich and fatty. Boil the broth until the meat is ready. At the end of cooking, add a bay leaf and a couple of peas of allspice and salt.

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

We take out the finished chicken meat, filter the broth. We put vegetables in it and, having covered with a lid, cook at a low boil until soft (15-20 minutes). Then take the pan off the heat. Remove the chicken meat from the bones and add to the vegetables. A few small broccoli florets and pieces of chicken fillet should be left for serving. We pour out part of the broth, so that later you can dilute the soup to the desired consistency.

Puree the rest of the ingredients using an immersion blender. If the puree turned out to be thick, dilute with the broth left earlier to the desired consistency. We warm the soup on the fire, not letting it boil. Pour the soup into deep cups or plates, put the left pieces of chicken fillet and broccoli inflorescences in each. Decorate with chopped greens.

Broccoli and leek soup cooked in a slow cooker

It is very convenient to cook mashed soups in a slow cooker. Prepare soup with leek, broccoli and cream.

400 gr. broccoli;
1 large potato;
300 gr. butter;
300 ml 6% milk;
700 ml of water;
30 gr. ghee;
salt, spices to taste.

Pour boiling water into the bowl. In the water, stir the potatoes cut into pieces, add a little salt. We disassemble the broccoli into inflorescences, put them in one row in a basket for steaming, set the basket in a slow cooker. We turn on the “Steam cooking” mode for 20 minutes.

Read also: Soup with sausages - 10 quick recipes

Meanwhile, fry the chopped leeks in melted butter. We open the lid of the device, remove the basket with cabbage (the inflorescences should already be cooked by this time). We shift broccoli and fried leeks to the finished potatoes, pour in milk and heat in the “stewing” or “soup” mode for about 10 minutes.

We remove the bowl from the device. Drain the broth through a sieve into a container, and place the vegetables in a blender and beat until puree. You can, of course, chop vegetables directly in the bowl with an immersion blender, but it's easy to damage the non-stick coating, so it's better not to risk it. In addition, the soup may turn out to be too thin. Therefore, it is better to first drain the broth, and then add it to the vegetable puree, achieving the desired consistency.

We shift the vegetable puree into a bowl, add the broth until the desired density is obtained, bring it to a boil, turning on the “steam cooking” mode. After that, the soup can be poured into bowls. Crackers are recommended for soup.

Broccoli soup for kids

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

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

Rinse the vegetables thoroughly, peel and rinse thoroughly with cold water again. We cut 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.

We take out the vegetables from the broth, 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 vegetable puree with broth to the desired density, bring to a boil. If the soup is prepared for a child older than one and a half years, then it can be seasoned with a spoonful of sour cream or cream.

Mushroom soup with broccoli

Broccoli puree soup with mushrooms has a pleasant taste, let's cook it with champignons. For cooking, you can use both fresh and frozen products.

4-5 potatoes;
200 gr. broccoli inflorescences;
150 gr. diced zucchini;
1 carrot;
1 small onion;
200 gr. champignons;
1.5 liters of water and any broth;
60 gr. butter;
greens, salt, pepper - to taste;
sour cream and grated cheese - for serving.

We start cooking by preparing vegetables. Peel the onion, carrot, cut into small pieces. We disassemble the broccoli into small inflorescences, cut the potatoes and mushrooms into small slices. If frozen vegetables are used, then they do not need to be thawed, it is better to lower them into boiling water in a frozen state.

We take a pan with a thick bottom, melt the butter in it and lightly fry the onion and carrot. Then pour in the mushrooms, cook until the released mushroom juice has evaporated. Then add zucchini, potatoes and broccoli, mix everything and pour boiling water or hot broth. Bring to a boil, salt, season with your favorite spices to taste. Cook until all vegetables are soft.

Remove the pan from the heat, cool slightly. Drain the liquid from the soup, and grind the vegetables to a smooth puree. Then dilute the broth to the desired consistency. Put back on the fire, bring to a boil and add spices to taste.

Pour the soup into deep cups, season each serving with a spoonful of sour cream, sprinkle with finely chopped herbs and grated cheese.

Broccoli and pumpkin puree soup

A beautiful, tasty and healthy soup is mashed potatoes and broccoli.

300 gr. broccoli;
150 gr. peeled pumpkin;
1 PC. leek (white part);
150 ml chicken broth;
100 ml cream (10%);
2 strips of bacon;
1 clove of garlic;
2 tablespoons of vegetable oil;
salt, pepper to taste;
a few basil leaves for garnish

All vegetables must be washed and cleaned. We disassemble the broccoli into inflorescences, cut the pumpkin, peeled and seeds, into small slices, cut the leek into rings.

In a heavy pan, heat up the vegetable oil. We place in a saucepan. First cubes of pumpkin, then chopped garlic, onions and broccoli florets. All fry for five minutes. Then pour in the broth, bring to a boil, salt and cook at a low boil until the vegetables are soft.

Pour the liquid through a sieve. Puree vegetables using a blender. Pour hot cream into the puree, then dilute the soup with broth to the desired density. Finely chop the bacon, fry in a pan. Pour the soup into cups, pour the fried bacon into a bowl, garnish with a basil leaf.

The composition of the complex of vitamins in this cabbage rolls over: C, PP, B, E, K, U. And it also includes a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, glands, selenium, magnesium and zinc.

Broccoli soup puree is perfectly absorbed by the body, satisfies hunger and gives a pleasant aftertaste. It is very tasty and has a pleasant creamy texture, unusual in appearance and suitable for everyone.

If you want to diversify your daily diet with something really tasty and healthy, then this option will suit you perfectly (broccoli puree soup and or from, as well as from). How to cook broccoli soup, learn from the recipes below.

Both frozen and thawed broccoli can be used for puree soup.
The less you cook broccoli, the more nutrients it retains. For puree soup, cook optimally for 10-15 minutes, for salad - from 5 to 7 minutes.
Broccoli can not be boiled, but steamed separately to preserve more vitamins.
If it is not possible to achieve the required density, then you can add a little sifted flour. Pour it slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

How many calories in broccoli puree soup, see below.

Energy value per 100 g:

How do you make broccoli soup? Read detailed instructions.

Ingredients:

potatoes - 250 gr;
onions - 1/2 pc.;
broccoli - 400 gr;
cream (20%) - 100 ml;
vegetable broth - 600 ml;
basil - 3 gr.

Cooking method:

Grind potatoes, put to boil in salted broth previously brought to a boil for 20 minutes.
We cut the onion, prepare the onion frying. Add to broth.
Divide the broccoli into florets with a knife, add to the boiled potatoes, add to the broth. Cook everything together for another 3 minutes.
We transfer the soup to a blender, carefully grind until a homogeneous consistency.
We put on a low fire. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve density). Stirring constantly, pour the cream, cook for about 3 more minutes and turn off.
Sprinkle with basil, serve with garlic croutons.

Read recipes for mashed cream soups on.

How to cook broccoli puree soup, learn from the video:

Varieties

Now let's look at other options for broccoli puree soup that will appeal not only to adults, but also to children.

This dish is very suitable for a child, which has all the necessary vitamins.

Ingredients:

potatoes - 100 gr;
onion - 1/2 pc.;
water - 700 ml;
cream (20%) - 100 ml;
a mixture of Provence herbs - 2 gr;
broccoli - 500 gr;
green peas - 200 gr.

Cooking method:

We clean the peas from the pods, cut the potatoes, set the vegetables to boil in water for 20 minutes.
Fry the onion until cooked, add to the rest of the products.
Chop the broccoli and put into a bowl. We cook for 15 minutes.
Puree in a blender, then pour back into the pan, add the cream. Sprinkle with herbes de Provence. Bring to a boil over low heat, cook for another 3 minutes.
Serve to the table with croutons.

Watch a helpful video on making baby broccoli soup:

Laserson with cheddar

Ingredients:

onion - 1 pc.;
potatoes - 150 gr;
water - 400 ml;
broccoli - 450 gr;
cream (20%) - 100 ml;
cheddar cheese - 100 gr;
vegetable oil - 1 tbsp;
butter - 20 gr.

Cooking method:

At the same time, put chopped broccoli, potatoes, onions into the pan. Pour vegetable oil and butter into the broth. Set aside one inflorescence separately.
By the readiness of the potatoes, we determine the readiness of the whole dish. At the very end of cooking vegetables, spread the grated cheddar cheese. Waiting for it to melt.
Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream, boil it for another 3-4 minutes.
Now we put thinly sliced \u200b\u200binflorescences into a heated pan greased with butter. Sprinkle with salt.

The creamy soup poured on plates is decorated on top with fried pieces of inflorescences. Spread out evenly. In addition, cut the cheddar cheese into small triangles and lay it out also on the surface of the dish.

See the video for the principles of making Lazerson from broccoli:

Ingredients:

broccoli - 550 gr;
onion - 2 pcs.;
chicken broth - 600 ml;
garlic - 1 clove;
potatoes - 350 gr.

Cooking method:

Add potatoes to the boiling broth, sprinkle with salt, cook for 20 minutes.
Add chopped cabbage to the broth, cook for an additional 10 minutes. If there is a lot of broth, then pour out the excess so that the soup is not liquid.
Saute the onion and add to the soup. Mince the garlic with a garlic press. Puree the soup with a blender.

When serving, sprinkle with breadcrumbs.

Dietary

Ingredients:

potatoes - 150 gr;
onion - 1/2 pc.;
broth - 400 ml .;
broccoli - 450 gr;
tomato - 1 pc.;
bell pepper - 50 gr;
cream - 100 ml.

Cooking method lean soup broccoli puree:

We cut the vegetables and at the same time throw them into the boiling broth, cook until fully cooked.
Fry the onion in a small amount of oil, add to the soup. Pour into a blender and grind until a homogeneous mass is obtained.
Add cream, boil for another 3 minutes.
Serve with diet bread.

You will find a very useful recipe for diet puree soup.

How to make diet broccoli puree soup (recipe), you will learn from the video:

With milk

Ingredients:

broccoli - 500 gr;
onion - 1/2 pc;
broth - 400 ml;
milk - 700 ml;
provencal herbs - 5 gr.

Cooking method:

Pour 50 ml of water into the bottom of the pan, heat it up. Pour milk, bring to a boil. We throw chopped pieces of broccoli into it.
Fry the onion and add to the broth.
We put the broth in a blender, puree at maximum power. Add Provence herbs.
When serving, sprinkle with breadcrumbs.

Ingredients:

potatoes - 150 gr;
onion - 1/2 pc;
broth - 400 ml;
celery - 200 gr;
broccoli - 500 gr;
carrots - 100 gr;
cream - 100 ml;
dill - 10 gr.

Cooking method:

Grind the Ingredients, chop the celery. Add vegetables to boiling broth, cook for 20 minutes.
Add fried onions and carrots to the soup. Puree the soup with a blender, then put on low heat. Gradually add the cream to the soup, stirring constantly.

A slow cooker is just a wonderful invention that cooks everything that is possible. Despite the fact that it takes up little space in the kitchen, it replaces half of the inventory and thanks to it the mountain of dishes does not get dirty during the cooking process. As for the preparation of cream soups puree, it helps out in earnest and saves time. How to do this is described below.

Ingredients:

broccoli - 500 gr;
potatoes - 150 gr;
onion - 1/2 pc;
broth - 400 ml;
cream - 100 ml;
spinach - 200 gr;
basil - 5 gr.

Cooking method:

At the bottom of the heated multicooker in the "Frying" mode, pour vegetable oil, pour chopped onions and carrots. Fry until golden brown.
Pour the broth to fry, switch to the “Cooking” mode, bring to a boil. Finely chop all the vegetables, throw in a slow cooker. Close the lid and fix the steam valve. Turn on the "Quick Cooker" mode and cook for 5 minutes. Carefully release steam by opening the valve.
Puree in a blender. We shift into a slow cooker and on the "Cooking" mode, stirring constantly, pour in the cream. Throw out the basil.
Serve with garlic croutons.

Replenish your piggy bank healthy recipes soups puree from, as well as from.
So, you know the recipes for making broccoli puree soup, which you can cook and eat at home as much as you like, since the calorie content of broccoli puree soup is minimal. Bon Appetit!

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