Simple pureed broccoli soup. Broccoli puree soup: dietary recipe. From the Chef's Secret Secrets

Cream of broccoli soup is a healthy dish that takes minimal time to prepare.

In order for broccoli or asparagus cabbage to retain vitamins and other beneficial substances (beta-carotene, vitamin C, PP, U, etc.), the vegetable should be cooked for no more than 5-7 minutes. Quick-frozen cabbage is cooked a little longer - 10-12 minutes. After cooking, the broccoli should retain its fresh green color and be crisp.

Broccoli is an excellent base for creamy soups. This first course will be useful for children from the very beginning of complementary feeding and for adults as an example of healthy eating.

You can diversify and enrich the taste of broccoli with the help of other ingredients included in cream soups with this vegetable. Among them: chicken, bacon, cream, other vegetables, croutons, spices.

How to make creamy broccoli soup - 15 varieties

This soup can be cooked in less than 1 hour. This dish is light and healthy, so you can eat it at any meal.

Ingredients:

broccoli - 400 g;
onion - 1 pc.;
potatoes - 2 pcs.;
milk or cream - 200 ml;
flour;
butter - 2 tbsp;
water or broth - 600 ml;
salt and pepper - to taste

Preparation:

Boil water, add coarsely chopped potatoes and cook for 10 minutes.

Cut the onion into half rings, then fry in butter until the vegetable is transparent. Add a few tablespoons to the onion. flour, mix and cook for another 3 minutes. Pour milk into the pan, stir again, cook for 4 minutes. After the ingredients have thickened, pour them into the pan with the potatoes, add the broccoli, divided into florets, and cook for 10 minutes. Salt and add pepper to the soup. Once the broccoli is ready, turn off the soup and whisk. Return the soup to the pan and boil for 2 minutes. Serve hot.

Preparing this soup takes 15 minutes.

This soup is perfect for children.

Ingredients:

broccoli - 500 g;
carrots - 1 pc.;
onion - 1 pc.;
processed cream cheese - 100g;
vegetable oil or butter - 1 tbsp;
cream;
crackers;
salt - to taste

Preparation:

Cut the onions and carrots into cubes, add salt and fry in oil.

Place broccoli in boiling water and cook for about 10 minutes. Add roasted broccoli and cream cheese. Beat the slightly cooled soup with a blender. When serving, add croutons to the bowls of soup, garnish each serving with cream and a sprig of parsley.

A nutritious soup with a variety of ingredients suitable for lunch as a first course.

Ingredients:

broccoli - 800 g;
carrots - 1 pc.;
onion - 1 pc.;
loaf - 1 pc.;
cream (15%) - 100 ml;
butter - 3 tbsp;
olive oil - to taste;
flour - 2 tbsp;
dried chili pepper - 1/4 tsp;
salt;
pepper - to taste
broth - 1 l;

Preparation:

Cook broth, chicken or vegetable. Cut onions and carrots into large pieces. Separate broccoli into florets. Heat the butter in a saucepan and fry the onions and carrots in it. Add broccoli, then flour. Fry for 1 minute. Pour the broth over the ingredients, cook the broccoli until the broccoli is ready, add salt and pepper at the end, and add cream.

Grind with a blender, pour the soup into bowls, sprinkle with crackers.

Cut the crusts off the loaf, cut into cubes, sprinkle with pepper and salt, add dried chili, and sprinkle with olive oil. Cook the croutons in the oven and sprinkle portions of the soup with them.

Light soup with lots of vegetables

Ingredients:

broccoli cabbage - 1 head;
spinach - 1 bunch;
onion - 1 pc.;
potatoes - 2-3 pcs.;
celery (root) - 1/4 pcs.;
cream 20% - 150 ml;
salt;
pepper - to taste;
vegetable oil - for frying;
water - 700 ml

Preparation:

Cut the celery root and onion into cubes and fry them in a frying pan. Place potato cubes into the pan, add frying, add water, and cook over low heat. Chop the spinach and separate the broccoli into florets. Add broccoli to the soup when the potatoes are soft.

Cook for 5 minutes, then add spinach. Bring the soup to a boil and cook for no more than 2 minutes. Beat the soup with a blender, heat the cream, pour it into the soup and beat again. Warm it up a little, add salt and pepper. Serve hot, optionally with crackers.

A nutritious, complete first course made with meat broth. Cooking time - about 40 minutes.

Ingredients:

broccoli - 1 kg;
onion - 1 pc.;
chicken broth - 1 l;
cream 25% - 100 ml;
garlic - 5 cloves;
vegetable oil - 1 tbsp;
sea salt;
pepper - to taste

Preparation:

Chop and fry the onion and garlic until soft, drop the broccoli florets, add salt and pepper, and simmer over low heat.

Heat the broth and pour it into the pan, bring to a boil. Beat the soup with a blender and heat it up.

Do not boil the soup, otherwise the dish will lose many vitamins and nutrients.

Heat the cream, pour it into the soup, stir.

Delicate creamy broccoli soup

Ingredients:

broccoli - 500 g;
celery root - 200 g;
onion - 1 pc.;
garlic - 2 cloves;
cream 35% - 200 ml

Preparation:

Prepare frying: onion + garlic until soft. Cut the celery root into cubes, add salt and pepper, and place in a frying pan. Simmer for 10 minutes, pour in 100 g of cream, simmer for another 20 minutes. under the lid. Place stewed celery in boiling water. After boiling, cook for 10 minutes, then drop in the broccoli pieces, boil and cook for another 5 minutes. Cool the soup a little, beat it with a blender, add salt and pepper. Return the dish to the heat, add 100 ml of cream and bring to a boil.

This delicious soup can be prepared in 50 minutes. The base of the dish is broccoli slaw and spicy blue cheese.

Ingredients:

broccoli - 1 head;
blue cheese - 100 g;
milk - 750 ml;
cream - 250 ml;
butter - 20 g;
onions - 2 pcs.;
garlic - 1 head

Preparation:

Melt the butter, fry the chopped onion in it, after 1 minute. add chopped garlic, fry for another 1 minute. Divide into broccoli florets and add to vegetables. Pour in milk, simmer for 1/2 hour. Next, add slices of blue cheese (part), pour in cream (also, only part). Let's salt and pepper the soup. Cook for another 10 minutes, then beat with a blender. When serving, pour cream over the finished dish and add a few slices of cheese.

Vitamin cream soup. The basis of the dish is made up of products that combine harmoniously with each other. It's broccoli, blue cheese, milk and cream.

Ingredients:

broccoli - 200 g;
onion - 500 g;
garlic - 2 cloves;
potatoes - 300 g;
blue cheese - 100 g;
milk - 400 ml;
drinking cream - 6 tbsp;
water - 400 ml;
salt;
pepper - to taste;
parsley - to taste

Preparation:

Chop onion and garlic. Melt butter in a saucepan and simmer vegetables until soft. Coarsely chop the potatoes and broccoli, add to the saucepan and stir.

Pour in water and milk, bring to a boil, add salt and pepper. Cook the soup over low heat until the vegetables are ready. Beat the dish with a blender. Return the soup to the saucepan and sprinkle with shredded cheese. We wait until the cheese melts. Pour cream over portions of soup and garnish with parsley sprigs.

An original combination of broccoli with sea fish and fresh notes of mint and cloves.

Ingredients:

broccoli - 300 g;
salted salmon - 100 g;
onions - 1.5 pcs.;
milk - 200 ml;
fresh mint - 100 g;
flour - 70 g;
butter - 70 g;
cloves - 10 g.

Preparation:

Prepare a mint version of béchamel sauce: melt butter in a saucepan, add flour, fry until golden brown. Stick a clove into the onion. We tie 50 g of mint into a bunch. Return the saucepan to the stove, add milk, onion and mint. Stir constantly until the mixture begins to thicken. Drop the rest of the mint into 1.5 liters. water.

Prepare the base of the cream soup: fry the chopped onion until translucent, add the broccoli, and fry as well. Pour in mint broth, cook for 15 minutes, then blend with a blender. Add 3 tbsp. mint bechamel, beat again.

Finely chop the salmon and place it in the center of each plate. Pour soup over fish. Decorate the dish with mint leaves.

Diet soup with chicken. This dish can be prepared in 1 hour.

Ingredients:

broccoli - 300 g;
chicken - 350 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
onion - 1 pc.;
cream - 200 ml;
toast;
olive oil;
grated parmesan - to taste

Preparation:

Cook the chicken for 40 minutes. in 1.5 liters of water. Finely chop the onion, grate the carrots and fry in olive oil. Add salt and pepper. We take the meat out of the pan, put the potatoes and broccoli cut into pieces into the broth, and fry them. Cook for 15 minutes, salt and pepper the soup. Cut the chicken into pieces. The meat can be lightly fried. Beat the finished soup with a blender. Return the soup to the heat, add cream and cook, stirring for another 7 minutes. Pour the cream soup into bowls, lay out the chicken pieces, sprinkle with Parmesan, add croutons.

Vitamin cream soup based on chicken broth with broccoli.

Ingredients:

frozen broccoli 270 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
chicken broth - 850 ml;
milk - 70 ml;
salt;
green onions;
croutons - to taste

Preparation:

Chop carrots and onions and potatoes. Fry the onions and carrots, and then add the potatoes, simmer until tender, pour in the broth (leave a little). Cook the soup for 10 minutes, add salt. Place the broccoli in the pan and cook for another 10 minutes. Grind the soup with a blender, add milk, beat again. Decorate servings of soup with green onions and sprinkle with croutons.

Vegan cream soup with minimal ingredients

Ingredients:

broccoli - 1.5 heads;
soy cream - 250 ml
garlic - 3 cloves;
chili pepper - 1/2 pcs.;
sesame seeds;
Himalayan salt;
pepper - to taste

Preparation:

Divide the broccoli into florets, set to cook (no more than 10 minutes), cut the garlic and chili pepper. Grind the broccoli, then add spices to the blender bowl and pour in the cream, salt and pepper. We drink the soup in a saucepan and warm it up a little. Pour the dish into a plate, again add a little salt and pepper, sprinkle with sesame seeds.

Soup with broccoli and soft cheese.

Ingredients:

broccoli - 1 head;
soft cheese - 50 g;
walnut - 1 pc.;
salt;
pepper - to taste

Preparation:

Divide the broccoli into florets. Boil water and add a little salt. Cook for 5 minutes. Cut off several slices of soft cheese. Blend the broccoli with a blender. Place walnut pieces on a plate, soft cheese sprinkled with ground pepper, and pour in the soup.

Healthy vegetable cream soup

Ingredients:

broccoli - 1 head;
zucchini - 1 pc.;
onion - 1 pc.;
cream 10% - 100 ml;
butter - 50 g;
flour;
any greens;
olive oil - to taste

Preparation:

Boil the zucchini and broccoli (7 minutes), chop the onion, simmer it in butter for 3 minutes, add flour and stir, pour in a little zucchini broth, stir. Add chopped zucchini and broccoli, cook for 5 minutes. Beat the soup in a blender, put the cream on the fire until it boils. Return the soup to the pan, add cream, stir, and heat. The finished soup can be decorated with herbs.

Every year, broccoli conquers hearts and tables more and more. Broccoli puree soup is the simplest dietary recipe, any girl can do it! And it’s so delicious, you don’t need any more pies.

Hello everyone, Svetlana Morozova is with you. It’s been a while since I wrote about losing weight. At your request, I will continue. Today the choice of topic fell on broccoli dishes. Many people sincerely believe that they do not like this wonderful vegetable. And I will prove that the essence is in the preparation. Real jam!

Friends! I, Svetlana Morozova, invite you to mega useful and interesting webinars! Presenter: Andrey Eroshkin. Health restoration expert, registered dietitian.
Topics of upcoming webinars:
How to lose weight without willpower and prevent the weight from coming back?

How to become healthy again without pills, the natural way?

Where do kidney stones come from and what can be done to prevent them from appearing again?
How to stop visiting gynecologists, give birth to a healthy child and not grow old at 40?

Ideal broccoli puree soup diet recipe

Very tasty recipe. Don't be lazy, try cooking. You will be pleasantly surprised. Especially if you are trying to lose weight. Or just eat right.

As a bonus, there is room for flights of fancy. You can vary the recipe as much as you like. Or you can cook it in a slow cooker - whatever is more convenient for you.

So, what do we need for our soup for 4 servings:

Broccoli – 1 head (400-500g)
Garlic – 2 cloves
Butter or olive oil – 1 tsp.
Choice of broth or water – 1.5 l
Salt, favorite spices - to taste. It is possible without this.
If we want to make cream soup, then we need thick cream (100 ml) or processed cheese like Yantar (70 g).
Additional ingredients as desired: rye crackers, champignons, spinach, greens, arugula, onions, carrots. You can add a couple of potatoes, but these are extra calories. Not critical, but still.

Preparation procedure:

Wash the broccoli and cut into florets.
You can lightly fry onions, garlic, and carrots in a saucepan. However, if we strive to make the soup dietary, it is better to do without it. Pour the broth over the broccoli and let it boil. If you want soup with potatoes and carrots, boil them first. This takes about 20 minutes. And then just mix it with broccoli.
Salt, add spices, turn the heat to medium. If you haven’t fried it beforehand, now add the garlic, onion and spinach (you can only use garlic). Cook until tender (7 minutes for fresh cabbage and 12 for frozen).
If we are making cream soup, add cream or melted cheese. But, of course, the calorie content of soup without cream is much lower, especially since a little fried flour is usually added to cream soup.
Add oil. Grind everything with a blender.
Champignons are great in cream soup. Separately fry the chopped mushrooms and add to the soup before serving.
Pour, decorate each serving with crackers, herbs, you can replace with arugula or mint leaves.
Enjoy!

Celebration of broccoli

Probably, broccoli has already become a common noun to designate something extremely tasteless. And it is certainly pronounced with disgust. If you remember, a living example is the cartoon Puzzle.

However, every year this cabbage is increasingly winning hearts and tables. Firstly, we learned how to cook something a little cooler than just boiling it. Secondly, you can’t hide an sew in a bag. And the beneficial properties of broccoli are increasingly obvious:

Calorie content. Per 100 g only 35 kcal! You can eat without harming your figure. If you don't top it with mayonnaise, of course.
U. Broccoli is a close relative of cauliflower, but it is healthier due to its high content of vitamin U - sulforaphane. It is not part of the complexes, but must be taken into the body with food. Why:
Protection against ulcers. Regulates the secretion of gastric juice. Therefore, it is part of all diets - at this time the stomach becomes very vulnerable, and maximum protection is needed.
Antidepressant. Struggling with
Controls the level
Partially neutralizes the harmful effects of common poisons - nicotine, alcohol.
Helps suppress the production of histamine, a substance that causes an allergic reaction.
Prevents development

However, at prolonged high temperatures this vitamin is destroyed. Therefore, it is most beneficial to eat broccoli raw, add it to fresh juices, salads and boil it minimally, making sure that it does not overcook

Cellulose. The best friend of our intestines - cleanses and improves digestion.
Microelements: potassium, magnesium, calcium, iron, phosphorus. And these are minerals that ensure the health of muscles, bones, and the nervous system.
Vitamins B, C, E, K are antioxidants, protect us from excess, strengthen us, help us work, relieve inflammation, improve the condition of the skin and nails, and regulate hormone levels.

Do you still doubt that you can love broccoli with all your heart? Then keep a couple more recipes!

From the Chef's Secret Secrets

Chicken:

Broccoli – 200 g
Boiled chicken – 1 breast (200 g)
Greenery
Sour cream

The cabbage needs to be washed, chopped and placed in boiling water for 3 minutes until soft, drained, and cooled. We also cut the chicken, add greens, cabbage, salt and season with sour cream. If desired, you can garnish with cherry tomatoes.

Orange:

Broccoli – 400 g
Orange – 2 medium pieces.
White grapes – 100 g seedless
Yogurt – 200 g
Mustard – 1 tbsp. l.

Chop the broccoli, boil in boiling water for 3 minutes, drain and cool. Divide the orange into slices and cut them. This releases juice - we will need it for the sauce. Mix yogurt, juice and mustard, pour over the salad, salt and pepper. Add grapes, you can cut them into halves.

Fresh salad with apple:

Broccoli – 300 g
Apple – 1 large piece
Lemon - half
Onion – ¼
Greenery
Olive oil

Boil the cabbage in boiling water for 3 minutes and cool. Peel the apple and cut it. Cut the lemon and zest into small pieces (quarters). Chop the onion very finely and pour boiling water over it in a strainer. Mix everything, add olive oil, salt, pepper, add herbs.

Casserole

Ingredients:

Broccoli – 400 g
Zucchini – 1 medium-sized
Onion – 1 pc.
Oyster mushrooms – 200 g
Chicken breast – 400 g
Egg – 1 pc.
Tomato paste – 1 tbsp. l.
Sour cream – 4 tbsp. l.
Cheese – 200 g
Garlic – 2 cloves
Mustard (optional) – 1 tbsp. l.
Spices, herbs

Boil the chicken and cut it into a separate bowl. Fry the mushrooms and onions without oil, place in a baking dish. Grate the zucchini on a coarse grater and place it on top of the mushrooms. The third layer is broccoli.

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Next, add the chicken. In a saucepan, beat the egg, sour cream, tomato paste, add mustard if desired. We pass the garlic through a press here. Salt, pepper, add spices. Pour this mixture over our casserole.

Place in the oven for 25 minutes at 180 degrees. 10 minutes before it’s ready, take it out, sprinkle with herbs and grated cheese. Yummy!

Eat right, lose weight easily. And delicious!

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The most delicate broccoli puree soup is a great lunch option. This dish is very useful for both adults and children to eat regularly, because it contains a high content of vitamins. You can prepare this soup not only according to the classic recipe, but also with interesting additional additives.

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

The cabbage is divided into small pieces and boiled in salted water until softened. This is approximately 7-9 minutes.
Mix the eggs with a fork until the whites and yolks combine. This is where the cream is poured.
Pour the resulting egg-cream mixture into the broth with cabbage in a very thin stream. There is no need to stir the ingredients, even if lumps form.
Chopped onion, salt and pepper are poured into a saucepan. After this, the dish is cooked for another 8-9 minutes.

Use a blender to bring the mixture to a creamy state.

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 heavy cream, salt.

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

All that remains is to salt the dish, puree and pour into portioned plates.

With cauliflower

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

Chicken broth is brought to a boil. You can use regular water instead.
At this time, all vegetables, except 2 types of cabbage, cut into small cubes, are sautéed in butter.
The contents of the frying pan are poured into the broth.
The inflorescences of two types of cabbage are boiled for a couple of minutes in boiling water (in separate containers).
Boiled vegetables are added to other ingredients. The soup is cooked until all ingredients are softened.

All that remains is to puree the dish, mix with cream, add salt and bring to a boil again. For richness, season with herbs.

Delicate creamy 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 transparent.
Cabbage is boiled until soft.
Broccoli is combined with onion, cream, salt and nutmeg. The contents of the frying pan turn into puree and warm up slightly.

Delicate broccoli puree soup with cream is served with croutons.

How to cook in a slow cooker?

Ingredients: half a kilo of broccoli, carrots, olive oil, onion, 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, and sprinkled with aromatic herbs. Cook in the soup program for 20-25 minutes.

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

With croutons

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

Potato cubes and cabbage inflorescences are boiled in salted water until soft.
The onion is sautéed until golden brown and added to the rest of the vegetables.
Slices of baguette are fried in butter and rubbed with garlic.
Vegetables with broth are turned into puree and topped with cream. The mass must be heated until the first bubbles appear.

Served with garlic croutons.

Recipe with cheese

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

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

The finished soup should sit covered 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 added to the mixture and the ingredients are fried together for a couple of minutes while stirring.
The roast is filled with water. Cabbage and potato blocks are sent into it.
When the vegetables have softened, you can salt them, sprinkle them with thyme and puree them. All that remains is to add cream and heat the mass.

It’s very tasty to add canned corn to this soup.

Lenten 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.

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

It is known that broccoli has microelements and vitamins beneficial for human health. Italy is recognized as the birthplace of this type of cabbage. It is a dietary vegetable (34 kcal), strengthens the immune system, prevents the development of cancer cells, is low in calories and easy to prepare.

Broccoli is rightly nicknamed royal cabbage. Thousands of nutritionists and cosmetologists around the world recommend their patients to use this subspecies of cabbage more often in their diet, because it helps people lose weight, maintain health, and health, in turn, is the key to beauty.

In contact with

The composition of the vitamin complex in this cabbage is off the charts: C, PP, B, E, K, U. And it also contains a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, iron, selenium, magnesium and zinc.

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

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

Both frozen and thawed broccoli can be used for pureed 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.
Instead of boiling broccoli, you can steam it separately to retain more vitamins.
If you cannot achieve the required thickness, you can add a little sifted flour. Pour it in slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

See how many calories are in broccoli puree soup below.

Energy value per 100 g:

How to make broccoli puree soup? Read detailed instructions.

Ingredients:

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

Cooking method:

Chop the potatoes and cook in salted broth that has been previously brought to a boil for 20 minutes.
We cut the onion and prepare the onion fry. Add to the broth.
Divide the broccoli into florets using a knife, add to the potatoes and add to the broth. Cook everything together for another 3 minutes.
Transfer the soup to a blender and blend thoroughly until smooth.
Place on low heat. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve thickness). Stirring constantly, pour in the cream, cook for about 3 more minutes and turn off.
Sprinkle with basil and serve with garlic croutons.

Read recipes for making puree soups with cream on.

How to make broccoli puree soup, watch 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 and contains all the necessary vitamins.

Ingredients:

potatoes - 100 g;
onions - 1/2 pcs.;
water – 700 ml;
cream (20%) - 100 ml;
mixture of Provencal herbs – 2 g;
broccoli - 500 gr;
green peas - 200 gr.

Cooking method:

Peel the peas, cut the potatoes, and let the vegetables boil in water for 20 minutes.
Fry the onion until tender, add to the rest of the ingredients.
Chop the broccoli and pour it into the pan. Cook for 15 minutes.
Puree in a blender, then pour back into the pan, add cream. Sprinkle with Provençal herbs. Bring to a boil over low heat, cook for another 3 minutes.
Serve with croutons.

Watch a useful video on making baby broccoli soup:

Ingredients:

onion - 1 pc.;
potatoes - 150 g;
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, add chopped broccoli, potatoes, and onions into the pan. Pour vegetable oil and butter into the broth. We set aside one inflorescence separately.
Once the potatoes are ready, we determine the readiness of the entire dish. At the very end of cooking the vegetables, add grated cheddar cheese. We wait until it melts.
Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream and boil it for another 3-4 minutes.
Now put thinly cut slices of inflorescences into a heated frying pan greased with butter. Sprinkle with salt.

Top the creamy soup poured into plates with fried pieces of inflorescences. Spread evenly. Additionally, cut the cheddar cheese into small triangles and place it on the surface of the dish.

For the principles of preparing Lazerson from broccoli, watch the video:

Ingredients:

broccoli - 550 gr;
onions - 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 the chopped cabbage to the broth and 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.
Fry the onion and add to the soup. Grind the garlic with a garlic press. Puree the soup using a blender.

When serving, sprinkle with crackers.

Dietary

Ingredients:

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

Method for making Lenten Broccoli Puree Soup:

Chop the vegetables and at the same time add them to the boiling broth, cook until fully cooked.
Fry the onion in a little oil and add to the soup. Pour into a blender and grind until smooth.
Add cream, boil for another 3 minutes.
Serve with diet bread.

You will find a very healthy recipe for dietary puree soup.

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

With milk

Ingredients:

broccoli - 500 gr;
onions - 1/2 pcs;
broth – 400 ml;
milk - 700 ml;
Provençal herbs - 5 gr.

Cooking method:

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

Ingredients:

potatoes - 150 g;
onions - 1/2 pcs;
broth – 400 ml;
celery - 200 gr;
broccoli - 500 gr;
carrots - 100 g;
cream - 100 ml;
dill - 10 gr.

Cooking method:

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

The preparation of broccole and celery puree soup is well shown in the video:

A slow cooker is just a wonderful invention that cooks everything you can. Despite the fact that it takes up little space in the kitchen, it replaces half of the equipment and thanks to it, a mountain of dishes does not get dirty during the cooking process. When it comes to making cream and puree soups, it really helps and saves time. How to do this is described below.

Ingredients:

broccoli - 500 gr;
potatoes - 150 g;
onions - 1/2 pcs;
broth – 400 ml;
cream - 100 ml;
spinach - 200 gr;
basil - 5 gr.

Cooking method:

Pour vegetable oil into the bottom of a preheated multicooker on the “Fry” mode, add chopped onions and carrots. Fry until golden brown.
Pour in the broth for frying, switch to the “Cooking” mode, and bring to a boil. Finely chop all the vegetables and throw them into the slow cooker. Close the lid and fix the steam valve. Turn on the “Instant Pot” mode and cook for 5 minutes. Carefully release the steam by opening the valve.
Puree in a blender. Transfer to the slow cooker and, using the “Cooking” mode, stirring constantly, pour in the cream. Pour in the basil.
Serve with garlic croutons.

Broccoli is one of the top ten foods that improve brain activity, which is why in the West it is actively introduced into the diet of schoolchildren.

In addition, the vegetable contains a huge amount of useful substances and vitamins that will guard the immune system. And with all this, it has a low calorie content.

You can prepare a lot of dishes from it, but the most delicious and nutritious are broccoli puree soups.

Broccoli puree soup - general principles of preparation

For broccoli puree soup, you can use either fresh or frozen cabbage. The first courses include not only the inflorescences, but also the fleshy parts, which must first be cut into pieces so that they cook faster.

In addition to broccoli, other vegetables are frequent companions to soups: potatoes, various types of cabbage, onions, carrots, zucchini, pumpkin, peas. Meat products give such dishes a special taste; poultry is most often used so as not to weigh down light soups. Broccoli also goes well with seafood, mostly cooked with shrimp. Cream, cheese, and various spices are mainly used as dressings.

Broccoli and other ingredients are simply chopped, added with water or broth and boiled until soft. At the end, spices and dressings are added. Grind broccoli soups using a blender. After cooking the food, you need to remove the pan from the stove and cool slightly. If you doubt the consistency of the dish, you can pour out part of the broth before chopping, then dilute the ready-made soup to the desired thickness. If the soup turns out to be too thick and there is not enough broth, you can always dilute it with milk or cream.

Recipe 1: Classic Creamy Broccoli Soup

The most delicate creamy soup, which is very simple and quick to prepare. The classic recipe uses leeks, but if you don’t have them, you can use a regular onion.

Ingredients

Half a kilo of broccoli;

One leek;

Clove of garlic;

Salt, parsley leaves;

A glass of broth;

200 ml low-fat cream;

Butter.

Preparation

1. Chop the leek into thin rings. If onions are used, then use thin half rings. Fry in a saucepan with butter.

2. Divide the broccoli into inflorescences. We do not throw away the thick stems, but chop them into thin slices. Place the cabbage in a saucepan with the already fried onions.

3. Pour in the broth, cover and cook for about 10 minutes until the broccoli pieces are completely soft.

4. Remove from heat and puree the soup.

5. Add cream, salt, chopped garlic clove and put it on the stove again. If the dish is not intended for small children, then you can add black pepper and any spices.

6. Bring to a boil, boil for 2-3 minutes, add green parsley leaves and turn off. Serve with crackers.

Recipe 2: Broccoli Cheese Soup

To prepare this puree soup with broccoli, use creamy Philadelphia, hard or processed cheese. It’s hard to say what works better; each dish is delicious in its own way, so feel free to experiment.

Ingredients

400 grams of broccoli;

One carrot and one onion each;

500 grams of milk;

3 cloves of garlic;

0.6 liters of water or broth;

Oil, salt;

220 gr. cheese;

1/3 cup flour.

Preparation

1. Place the saucepan on the fire, pour in the oil. You can use vegetable or creamy.

2. Peel the carrots, onions, and garlic. Simply grate the carrots and garlic, cut the onion into cubes. Throw everything together into oil and fry for 3 minutes.

3. Separate the broccoli into florets, place in a saucepan, add broth and cook until soft (10 minutes).

4. Dilute the flour with cold milk, gradually add the mixture to the soup, add salt, and bring to a boil over low heat.

5. Three cheeses, add to vegetables, mix and turn off. Beat the mass with a blender.

Recipe 3: Broccoli soup with green peas

For this dish it is better to use fresh peas, but if you don’t have them, you can use frozen or even canned ones. The recipe also adds Gouda cheese, but you can use any other cheese to suit your taste. Children can be given this soup from the age of two.

Ingredients

250 grams of broccoli;

70 grams of Gouda cheese;

Nutmeg, black pepper, salt;

100 ml cream;

Onion;

150 gr. peas;

40 grams of butter.

Preparation

1. Wash the broccoli, separate it into pieces, and put it in a saucepan.

2. Add peas and 400 ml of water. You can use any broth. Place on the stove and cook the vegetables for about 15 minutes. Add nutmeg, salt and a little black pepper.

3. Peel the onion, chop into cubes and fry in oil.

4. Add cream, grated cheese and fried onions to the soup. Mix everything and set aside for 10 minutes so that the cheese melts and the heat subsides, then grind with a blender.

5. Place on the stove, heat to a boil and immediately turn off. Serve with herbs and croutons.

Recipe 4: Broccoli soup with chicken (turkey)

An option for preparing a hearty and rich puree soup that can be prepared with any meat, but it tastes best with chicken or turkey. It's better to use fillet. You will also need a good food processor or blender that can turn the meat into a tender puree without pieces.

Ingredients

200 grams of chicken (turkey);

Onion;

200 grams of broccoli;

150 grams of potatoes;

Carrot;

Spices, oil.

Preparation

1. Pour 2 liters of water into a saucepan, add the chicken cut into pieces and place on the stove. Cook for half an hour after boiling.

2. Peel the onion, chop finely, and chop the carrots. Fry together in a frying pan with a small amount of oil, you can use any.

3. Cut the potatoes and send them to the chicken.

4. After 5 minutes, add chopped broccoli. Cook until soft.

5. Combine the fried vegetables with the soup, add salt, add any spices, boil and turn off. Remove the lid and leave to cool for a few minutes so that the heat subsides.

6. Grind with a blender, taste and add more spices to taste.

Recipe 5: Dietary Broccoli Soup

A recipe for a very light broccoli cream soup that is great for a low-calorie menu. In addition to cabbage, the composition includes other vegetables. If desired, you can add sweet pepper or cauliflower to this soup, it will also be delicious.

Ingredients

0.3 kg broccoli;

One onion and one carrot each;

0.3 kg zucchini;

2 tomatoes;

Greens, salt, a spoonful of butter.

Preparation

1. Peel the onion and carrot, chop everything in any way. Place in a pan with a spoonful of oil and fry lightly.

2. Add zucchini cut into pieces, cabbage sorted into florets and pour 1.5 liters of boiling water into them.

3. Tomatoes need to be dipped in boiling water for a minute, then placed in cold water and the skin removed. Cut into pieces.

4. After the vegetables are cooked, add tomatoes, salt and cook for another 2 minutes.

5. Remove the soup from the heat, cool slightly and grind until creamy.

Recipe 6: Broccoli soup with shrimp

An excellent soup for the cold season. It turns out to be very satisfying, has a rich taste and at the same time consists of extremely healthy products. The original recipe uses large shrimp, but you can also use small ones.

Ingredients

500 grams of broccoli;

Bulb;

150 grams of cream;

A liter of vegetable broth;

150 grams of boiled shrimp;

A clove of garlic;

Nutmeg, salt, paprika for finishing.

Preparation

1. Pour the broth into a saucepan and place on the stove.

2. Break the broccoli into pieces and chop the stems into slices to cook faster. We send it to the broth.

3. Peel the onion and a clove of garlic, chop everything into pieces and fry in a frying pan.

4. Clean the shrimp. We put half of it in the pan with the cabbage, leaving the rest for decoration.

5. Salt the soup, add a pinch of nutmeg.

6. As soon as the broccoli is cooked, add the fried onions and cream. Boil and immediately remove from heat.

7. Grind the contents of the pan into puree. Pour the soup into a plate, put a few peeled shrimp on top and sprinkle with paprika. The soup is served with croutons.

Recipe 7: Yellow Broccoli Soup with Bacon

The special thing about this broccoli soup is the beautiful color that the pumpkin and carrots give to the dish.

Ingredients

0.2 kg broccoli;

One carrot;

0.2 kg pumpkin;

50 ml cream;

400 ml broth;

70 grams of bacon;

Salt, paprika.

Preparation

1. Peel the carrots, cut them into cubes and pour them into the broth. We send it to the stove. Cook for 5 minutes.

2. Chop the pumpkin into arbitrary slices and add them to the carrots.

3. Add broccoli to the pan last. Cook the vegetables until tender, add salt at the end.

4. Grind the soup with a blender, add cream and mix well. Pour into plates.

5. Chop the bacon into strips and place it in the center of the plate, sprinkle everything on top with ground paprika.

Recipe 8: Broccoli soup with mushrooms

A very tasty soup recipe that is suitable not only for lunch, but also for light soup. Instead of champignons, you can use any other mushrooms.

Ingredients

0.4 kg broccoli;

0.25 kg champignons;

100 ml cream;

Salt, oil;

Bulb.

Preparation

1. Chop the champignons into slices and fry in oil in a frying pan. Place it in a saucepan, add a liter of water and let it cook.

2. Cut the broccoli into pieces, add to the boiled mushrooms and cook together for 7-8 minutes until the cabbage is soft.

3. In the same frying pan, fry the chopped onion. Place in a saucepan, add cream, salt and any spices. Bring to a boil and turn off.

4. Turn the soup into puree using a blender and serve.

Frozen broccoli is quite expensive. Therefore, you can stock up on fresh ones during the season and prepare them yourself. To do this, the cabbage is washed, dried, separated into inflorescences and placed in the freezer. Once the pieces have set, they can be put into a bag and used to make soups at any time.

Croutons are an indispensable addition to puree soup. You can cook crackers in different ways, but the fastest way is in a frying pan in butter. Melt a piece, add bread cubes and fry for 2-3 minutes, stir several times. For flavor, you can add garlic or paprika directly to the pan.

If there are potatoes in the soup, then you need to blend them with a blender very carefully and at low speed. Otherwise, the mass will not be creamy, but viscous, like a paste.

Has the pureed soup turned out to be an unattractive color after chopping? Spices will help fix it. Ground paprika and curry seasoning cope well with this task. They can be added to the total mass and mixed or simply sprinkled onto the dish poured into plates. Or you can use the restaurant method of decoration and draw a pattern on the surface of the soup with cream, thereby diluting the color.