Broccoli puree soup with cream and melted cheese. Calorie content, recipe step by step with photo

Every housewife tries to prepare not only a tasty, but also a healthy dish. Cream of broccoli soup has a beneficial effect on the human body. This cabbage is one of the top 10 foods that improve brain activity, improve mood, and contain a large amount of nutrients.

You can use inflorescences, as well as the fleshy parts of fresh or frozen vegetables. To make it cook faster, it is crushed in a blender or into small pieces.

It is recommended to include puree soup in the diet of children, patients with chronic diseases and people who are overweight. This dish contains a minimum of calories, so it does not contribute to the addition of extra pounds.

It only takes a few minutes to prepare a dish with cabbage and cream. It's great for lunch and dinner. The most important thing is to use only high-quality, fresh products.

So, let's take a closer look at the step-by-step recipes.

How to choose the right broccoli

Broccoli is called royal cabbage, firstly, due to the shape of the inflorescences, which resemble a crown, and secondly, because of the quantitative and qualitative composition of vitamins and minerals contained in it. Broccoli is valuable because it contains a full spectrum of vitamins and minerals. Their quantity depends entirely on the freshness of the fruit.

Fresh cabbage is tasty and crispy, with a slight aftertaste of white cabbage.

When choosing the right broccoli, you need to pay attention to:

• structure of the inflorescence and stems. The stem has a dense structure, hard, and does not sag when pressed. The inflorescences are elastic, they should not be sluggish;
• The color of broccoli, or rather the inflorescences, depends on the variety of cabbage. The stem has a green, light green color, without yellowness. The inflorescences - the upper part of the head of cabbage - are painted bright green, sometimes turning into a muted purple;
• the cut of the head of cabbage should be fresh and not dried out, as well as even, without any special differences from the color of the stalk;
• smell. Broccoli has virtually no odor, so during organoleptic examination you need to pay attention to the absence of foreign odors in the cabbage.

What kind of vegetable is this?

First, let me spoil you a little and tell you about this overseas vegetable. So, broccoli is an annual plant of the cabbage family, a variety and genetic predecessor of cauliflower. From Italian it is translated as a flowering stalk of cabbage, and in England at the beginning of the 18th century it was called Italian asparagus.

I can’t keep silent about the benefits of this vegetable - the vegetable protein content in 100 grams is more than in beef, which makes it an excellent alternative to meat, it contains many useful microelements and vitamins, especially C and K, and there is more vitamin A in it than in the rest of the cabbages. Broccoli contains substances that effectively resist the growth of cancer cells.

Composition, calorie content of broccoli and soups with it

Broccoli should be treated with special attention, as it is one of the world's recognized superfoods. This concept was introduced relatively recently by American scientists and indicates the presence of a huge amount of fiber, complete vitamin and mineral complexes along with a low carbohydrate content.

Regular consumption of broccoli will help prevent various diseases in the future and saturate the body with essential nutrients. In addition, the amount of beneficial substances contained in broccoli significantly exceeds their presence in milk and meat, so broccoli justifiably deserves the title of “full-fledged vitamin juice” for the human body.

The list of vitamins, macro- and microelements found in broccoli is clearly reflected in the table:

Broccoli consists of specific substances and microelements that have a positive effect on human health and body tone:

• destroy cells of malignant neoplasms, slow down their growth;
• restore the functions of the eye lens in the postoperative period;
• fight and prevent skin tumors;
• reduce the effects of radiation and free radicals, are a powerful antioxidant;
• fight peptic ulcers;
• cleanse the intestines of pathogenic bacteria, help improve the absorption of nutrients in the intestines;
• normalize the functioning of the secretions of the pancreas, spleen and insulin production, protect blood vessels from the destructive effects of high blood sugar;
• help restore blood supply to the heart muscle during post-infarction rehabilitation;
• have a beneficial effect on the formation of healthy new cells during pregnancy and conception;
• actively participate in the production of elastin by the skin;
• due to the high calcium content, they are a good prevention of osteoporosis in women after menopause.

In order to preserve their beneficial properties, vegetables are recommended to be consumed raw. Cooking broccoli should be done as quickly as possible.

During heat treatment, preference is given to blanching and steaming. You can stew broccoli for no more than 5 - 7 minutes, and undesirable methods of cooking it include baking, long-term cooking and frying over high heat with a lot of oil. Broccoli soup with cream is one of the healthiest dietary dishes.

Despite the fact that raw vegetables contain a large amount of vitamins and minerals, nutritionists still strongly recommend the consumption of light vegetable satays or soups - they have a beneficial effect on the internal lining of the stomach and intestines, cause a feeling of fullness, fiber becomes less rigid when cooked and is not contraindicated for patients with diseases of the gastrointestinal tract.

Considering that broccoli contains practically no calories - the nutritional value of 100 g of product is only 30 - 35 kcal - the nutritional value of dishes where it is present depends on other ingredients. If the dish contains other ingredients besides broccoli, then you need to add it 5 - 7 minutes before. until they are ready.

Minimum heat treatment time is the basic rule in cooking vegetables.

Classic creamy broccoli soup recipe

To prepare a classic version of broccoli puree soup with cream, you will need a minimum of ingredients:

The head of broccoli is disassembled into florets, the leg is chopped into medium cubes. All parts of the cabbage are immersed in lightly salted water and boiled for 5 minutes. The leek is cut into small half rings and sautéed in olive oil for 3 minutes. until transparent.

The vegetable broth with cabbage is removed from the stove, the onion is added and kneaded with an immersion blender until smooth, after which cream, nutmeg and salt are added. The resulting mass is mixed again with a blender. Nutmeg perfectly enhances the creamy taste of the soup, which can be supplemented with croutons, cheese crumbles or herbs. Recommended to be consumed warm.

How to cook shrimp dish at home

Vegetable soup with seafood is another great option that is recommended. If you have the necessary quality products, it will only take you a few minutes.

In the example, 10% cream is taken; if you use a product with a higher fat content, the data may differ.

We divide the cabbage into small inflorescences and boil it in a saucepan with water. Then drain the broth, we will need it later. Fry chopped carrots and onions in olive oil for 10 minutes. Then grind all the products in a blender to a mushy mass.

Add the cream and vegetable broth to the bowl in equal and small portions until you reach the desired consistency. Place the dishes on the stove and remove them from the burner when the first bubbles appear.

Place a piece of butter, a small amount of olive oil and chopped garlic into one frying pan. Sauté until golden brown. In a second frying pan, dry fry the pieces of bread, then grease them with the prepared garlic.

Boil the shrimp, peel it, and then fry it a little. Pour the dish into plates, sprinkle with chopped herbs, add a small amount of seafood and serve with croutons.

Quick recipe for creamy broccoli soup

A quick preparation of broccoli cream soup is limited only by the time of boiling the cabbage and grinding it into a mushy consistency with a blender.

Cut the inflorescences from the cauliflower stems and place them in a saucepan, add finely chopped stalks to them, rinse thoroughly and add water so that it barely covers the vegetable, cook for 5 - 7 minutes. Remove the seeds from the chili pepper and chop the pod along with the garlic.

Drain the liquid from the broccoli and immerse the boiled vegetables in the blender bowl (some of the vegetable broth should be left to achieve the desired thickness of the soup), add garlic cloves, pepper and beat. To give the soup a creamy consistency and creamy taste, add cream and mix thoroughly. Add salt to taste.

If doctors do not recommend eating spicy food or if the dish is being prepared for a child, then you can do without pepper and reduce the amount of garlic by half.

Vegetarian dish

If for some reason you do not consume animal products, then use the following recipe. If you do not include cream in your diet, then replace it with a vegan equivalent, which is sold in specialized stores.

Preparation

We wash the cabbage, divide it into inflorescences, fill it with water and place it on the stove. After boiling, cook for 5-8 minutes.

Meanwhile, chop the garlic and chop the chili pepper into small pieces. If you don't like spicy foods, don't add this ingredient.

Place the boiled broccoli in a blender bowl and add a small amount of vegetable broth. Beat, then add garlic and pepper, cream, spices and salt.

Pour the mixture into a saucepan and bring to a boil. As soon as the first bubbles appear, immediately remove the dishes from the stove.

Pour into plates. If desired, sprinkle with chopped nuts, spices and chopped herbs. The dish turns out very tasty and aromatic.

Broccoli soup with cream and other vegetables

In order for the puree soup to have incredible taste and benefits, nutritionists recommend adding less starchy vegetables, such as potatoes, then the soup will be less high in calories, but no less satisfying. Peel carrots, potatoes, onions. Shred.

Add vegetables and garlic to the pan with olive oil and fry for 1 - 2 minutes. over low heat, pour water 2 cm above the level of the vegetables and leave to simmer over medium heat. Prepare the cabbage - cut and disassemble the top part of the head of cabbage, chop the head of cabbage finely. In 5 – 7 minutes. Add broccoli until the main ingredients are ready.

After removing from the heat, pour the vegetable broth into a separate container to correct the consistency and puree the boiled vegetables with a blender. Add cream, spices, salt and mix well. Serve the finished dish with crackers and a sprig of herbs.

TOP 5 recipes for creamy broccoli soup

Cream of broccoli soup is usually served in small porcelain cups, both hot and cold. This dish goes best with toast, crackers or breadsticks. You can use baked peas, seeds, nuts, strips of fried bacon or vegetable chips as decoration. Presents to your attention the TOP 5 recipes for cream of broccoli soup.

Classic cream of broccoli soup

Creamy broccoli soup is called classic. In this case, it is best to use cream with a fat content of over 33%. For cooking, it is better to use fresh broccoli florets and stems. Vegetables that have already been frozen can add a bitter taste to the dish.

See also how to make creamy soup from green peas and cabbage.

• Calorie content per 100 g - 72 kcal.
• Number of servings - 2
• Cooking time - 1 hour

Ingredients:

• Broccoli – 400 g
• Leek - 1 pc.
• Garlic - 2 cloves
• Cream - 1 tbsp.
• Butter - 20 g
• Parsley - for decoration
• Salt - to taste

Step-by-step preparation of classic creamy broccoli soup:

1. Add a piece of butter to the bottom of a deep saucepan and leave on the stove until completely dissolved. Meanwhile, finely chop the onion. Sauté over low heat for a few minutes.
2. Then add broccoli and fill with water. Cook over medium heat for 25-30 minutes. During this time, the cabbage stems should become as soft as possible.
3. After the time has passed, pour the soup into the blender bowl and blend until smooth and pureed. Then pour it back into the saucepan and add a glass of cream. If after this the cream soup seems too thick, add a little more cream.
4. Garlic must be grated on the finest grater or passed through a press and added to the soup. Add salt and use a wooden spoon to mix everything.
5. Afterwards everything needs to be boiled for another 5-7 minutes. Cream of broccoli soup is ready. Top with fresh parsley and serve.

It is important to know! The classic version of preparing broccoli cream soup can be slightly varied by adding cauliflower to the dish. It must be cooked together with broccoli for 25-30 minutes. Creamy broccoli and cauliflower soup will be even more healthy and flavorful.

Creamy broccoli soup with cheese

In order to achieve a more delicate and airy consistency of the dish, you need to add a little cheese to it. Philadelphia is perfect for this. You can also use regular processed cheese. In any case, creamy broccoli soup with cheese will have a unique taste.

Ingredients:

• Broccoli – 300 g
• Onion - 1 pc.
• Milk - 1.5 tbsp.
• Cheese - 200 g
• Wheat flour - 2 tbsp.
• Vegetable oil - 2 tsp.
• Salt - to taste
• Croutons - for decoration
• Fresh herbs - for decoration

Step-by-step preparation of creamy broccoli soup with cheese:

1. First you need to finely chop the onion. The pieces should be as thin and small as possible. Add vegetable oil to the bottom of a deep saucepan and sauté the onion for a couple of minutes. It should turn out soft and transparent.
2. Next, add broccoli to the saucepan and fill with water. Cook until the cabbage is completely cooked. This will take approximately 20 minutes. You can check the readiness of the broccoli with a knife; the stem should be soft.
3. Meanwhile, heat the milk in a small saucepan, but do not bring it to a boil. Add a few tablespoons of wheat flour. Cook for several minutes, stirring constantly. You should get a thick milk mixture.
4. Pour the soup into a blender bowl and blend for a few minutes until smooth. Then pour in the milk base. Add salt and beat again.
5. After this, pour the resulting cream soup back into the saucepan. Lastly, add the cheese. If you use processed cheese, you can grate it first, so it will melt faster. Cook the dish over low heat for about 5 more minutes.
6. Pour the soup into porcelain bowls in portions. Before serving, decorate with fresh herbs and croutons.

Creamy broccoli and zucchini soup

Creamy broccoli and zucchini soup is a great option for those who adhere to even the strictest diet. The dish contains a minimal amount of calories, but remains quite filling. In this case, you can use low-fat cream as a milk base, and pumpkin seeds and breadsticks for decoration.

Ingredients:

• Broccoli – 300 g
• Zucchini - 300 g
• Carrots - 1 pc.
• Cream 15% - 1/2 tbsp.
• Salt - 1/2 tsp.
• Ground black pepper - 1/4 tsp.

Step-by-step preparation of broccoli and zucchini cream soup:

1. First you need to prepare the vegetables. We rinse everything well and place it on a paper towel. It is necessary to remove the skin from the zucchini, as it can be a little bitter. Then cut the vegetable into small pieces. Peel the carrots and chop them the same way.
2. Place the vegetables in a deep saucepan and fill with cold water. Add salt and boil until tender. You can check readiness with a knife; they should be soft.
3. Then drain the water from the vegetables and place them in a blender bowl. Add a little more salt and pepper to them. Beat to a uniform puree consistency.
4. Pour the soup back into the saucepan and add cream. Mix well and leave on low heat for a few more minutes. Dietary cream soup is ready. Pour into portions, decorate and serve.

Cream of broccoli soup with chicken

Creamy broccoli soup with chicken is a fairly easy to prepare and incredibly tasty first course. The best meat to use is chicken fillet. It can be prepared in two ways: grind it together with vegetables to a puree-like consistency, or place pieces of chicken on cream soup. In any case, such a dish will not leave anyone indifferent.

Ingredients:

• Broccoli – 200 g
• Chicken fillet – 250 g
• Carrots - 1 pc.
• Onions - 1/2 pcs.
• Potatoes - 2 pcs.
• Butter - 30 g
• Cream - 1 tbsp.
• Croutons - to taste
• Parmesan cheese - to taste

Step-by-step preparation of creamy broccoli soup with chicken:

1. The chicken fillet must be washed well. Then fill with cold water. Add salt, pepper and boil until tender. This will take about 20 minutes.
2. Peel carrots and potatoes and cut into small pieces. Rinse the broccoli with cold water and place on a paper napkin. Finely chop the onion.
3. Add a piece of butter to the bottom of a deep saucepan and leave until completely dissolved. Then add the onion and sauté for a few minutes. Next, add vegetables and add water. Cook over low heat for 20 minutes until the vegetables are fully cooked.
4. Transfer the prepared vegetables to a colander. Next, transfer to a blender bowl and blend until smooth.
5. Cut the chicken fillet into small pieces. It can be whipped together with vegetables or simply placed on top of the dish. Grate Parmesan cheese on the finest grater.
6. Pour the soup into portions. Top with cheese. Serve with croutons.

Creamy broccoli soup with champignons

One of the most popular cream soups is champignon cream soup. The dish is so common that it can be found on the menu of almost every establishment. It turns out to be quite tender, and small grains of ground mushrooms give it a unique flavor. There are quite a few interpretations of how to prepare mushroom cream soup. Undoubtedly, one of the most delicious is the creamy soup of champignons and broccoli.

Ingredients:

• Broccoli – 300 g
• Champignons – 250 g
• Cream 15% – 150 ml
• Garlic - 2 cloves
• Salt - 1/2 tsp.
• Ground black pepper - 1/4 tsp.
• Fresh herbs - to taste
• Butter - 30 g

Step-by-step preparation of creamy soup from champignons and broccoli:

1. We wash the broccoli well and separate it into inflorescences. Fill with cold water. Add a little salt and cook over medium heat for 15 minutes.
2. Meanwhile, clean the champignons and cut them into 4 parts. After the time has passed, add them to the broccoli and cook for another 10 minutes. Afterwards we put it in a colander. Do not rush to pour out the broth after the vegetables, you will still need it.
3. Grate the garlic on a fine grater. Add to the blender bowl. We also put already cooked broccoli and champignons there.
4. Add half a glass of vegetable broth, a little butter and ground black pepper and beat until smooth.
5. Pour the resulting puree into a saucepan. Add cream and bring the soup to a boil. Then pour into portions, garnish with fresh herbs and serve.

It is important to know! In this case, champignons can be replaced with porcini mushrooms. The soup will be no less tasty.

Broccoli soup with mushrooms from Yulia Vysotskaya

Without a doubt, dishes prepared according to Yulia Vysotskaya’s recipes are always very tasty and not difficult even for novice cooks. Divide the washed heads of broccoli and cauliflower into inflorescences into middle parts and boil in a double boiler for about 10 minutes.

Broccoli soup with mushrooms from Yulia Vysotskaya

Peel the shallots, divide randomly into middle parts and place in a preheated frying pan with vegetable oil and butter. Cook until transparent. Add chopped garlic cloves and chili pepper. Place the chopped mushrooms together with the stems into the onion and add salt. Fry the mushrooms over medium heat until tender, about 10 minutes, then add the broth, bring to a boil and remove from the stove.

Remove the cooked broccoli and cauliflower from the steamer and rinse with ice water to preserve their juicy green color. From a quarter of the boiled cabbage, cut off only the inflorescences without stems, place the rest in a blender with broth and mushrooms, and beat until smooth. Then add cream and boiled inflorescences and mix thoroughly.

In the broccoli mushroom soup with cream according to Yulia Vysotskaya, add chopped parsley and grated hard cheese to taste.

Well, let's start creating?

Broccoli soup with cheese and cream

(It turns out to be the most tender and cooks very quickly!)

What we cook from:

• broccoli - 500 gr.
• leek - 1 stalk (in the absence of a leek, a head of leek will do)
• garlic - 1 clove
• parsley or any greens - to taste
• cream - 1 glass
• cheese - 100 gr.
• water or vegetable broth 1 cup
• butter - 2 tbsp.

1. Cut the leeks into thin rings (onion into half rings) and lightly fry in butter.
2. Divide the broccoli into florets. The fleshy parts will also go into our cream soup - we cut them into smaller slices.
3. Cabbage for vegetable soups can be used fresh or frozen.

Note: The vitamin C content of broccoli is reduced by half after a few days of storage, so store it in the refrigerator, do not refreeze.

• Put our vegetables in a saucepan, add hot water or broth and put on fire. After boiling, cook for 10 minutes until the cabbage is soft.
• It cannot be overcooked - this will cause it to lose its beneficial properties and taste; it only needs to be lightly boiled or blanched.
• Remove the pan from the heat and puree the soup using a blender.
• Add cream, salt, maybe pepper and other favorite spices.
• Boil for another 2-3 minutes, add chopped herbs, grated cheese, chopped garlic and remove from heat.
• Serve our creation with crackers. And, mmmmm, enjoy!
  

  Vegetable cream soup from broccoli and cauliflower

  (Make this aromatic vegetable soup and you will discover a new taste for your usual vegetables.)

• broccoli cabbage - 300 gr.

cauliflower - 300 gr.

• olive oil - 1.5 tbsp.
• onion - 1 pc.
• garlic 1 clove
• hard cheese - 70 gr
• cream - 100 ml
• water or broth - 2 cups
• salt, spices - to taste

1. Let's separate the cabbage into inflorescences. Place on a baking sheet, add salt and drizzle with olive oil.
2. Bake until crispy in the oven at 200 degrees for about 20 minutes. Set aside ¼ of the baked broccoli for decoration.
3. Heat the olive oil in a frying pan over moderate heat. Fry the onion and garlic until soft.
4. Combine roast, broccoli, water or broth, simmer for 10 minutes over moderate heat
5. Puree the soup with a blender, add cream, spices, salt, and bring to a boil.
6. Add the broccoli florets that were set aside earlier and the grated cheese. You can have your favorite greens.
7. Pour into beautiful plates and enjoy!

Cheese with baked cabbage can be placed on plates immediately before serving the vegetable soup.

And finally, a recipe for the happy owners of a multicooker.

Broccoli soup in a slow cooker

(Cook it with white beans, which will make it not only healthy, but also filling and rich in plant protein.)

• broccoli – 500 gr
• olive oil 1−2 tbsp.
• carrots - 1 pc.
• onion - 1 large head
• canned white beans - 1 can
• cream - to taste
• salt, spices - to taste

1. Sauté the onions and carrots cut into rings in olive oil until soft.
2. Pour water into the multicooker bowl - you don’t need a lot, just to cover the vegetables - bring to a boil and add broccoli, disassembled into inflorescences, onions and carrots. We will cook on the “soup” or “stew” mode for about 20 minutes.
3. 5 minutes before the end, add beans, salt and spices.
4. Puree, add cream to taste, or without it.
5. Serve with crispy croutons and your favorite herbs.

That's all I have for today.

Create with love! (Just a heads up - if you don’t want/can’t/are too lazy to cook, share the recipes with your friends and go visit them.)

Broccoli soup with cream and cauliflower

Broccoli and cauliflower go well together in any dish, complementing each other. During cooking, cauliflower acquires a beautiful creamy hue, which of course makes a gourmet want to eat another spoonful, and broccoli is irreplaceable for its high content of vitamins.

Broccoli soup with cream and cauliflower

The onion is peeled and cut into any shape, sauteed until transparent in olive oil and butter. The potatoes are peeled and cut into arbitrary medium pieces. Place cooked potato pieces and sautéed onions into a pan, add water and cook over medium heat for 10 minutes.

After that, pre-cooked inflorescences, cauliflower stems and broccoli are added to the pan and cooked for another 7 minutes. The boiled vegetables and broth cool slightly, then they are pureed with an immersion blender, cream, lemon juice, pepper and salt are added.

Useful tips

1. Both frozen and thawed broccoli can be used for pureed soup.
   Thawed broccoli that is added to boiling water cooks faster. This must be taken into account.
2. 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.
3. Instead of boiling broccoli, you can steam it separately to retain more vitamins.
4. 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:

• number of calories - 91 kcal;
• proteins - 11 g;
• fat - 3 g;
• carbohydrates - 4 g;
• cooking difficulty level: easy;
• cooking time: 45 min;
• category: lunch, dinner, first course;
• cooking method: cooking;
• number of servings: 5.

Broccoli soup with cream and chicken

Broccoli soup with cream and chicken will perfectly complement the diet of people who count calories and watch their figure, since the vegetables in its composition are not fried in oil. The soup is rich in protein and coarse fiber. Separate the broccoli florets from the stems and cut the leeks into rings.

Broccoli soup with cream and chicken

Wash the chicken fillet and cut into medium pieces, place in a saucepan, after pouring 1.5 liters of liquid into it, cook for 10 minutes. Add the prepared vegetables to the chicken broth and boil for another 10 minutes. Blend the hot cream soup using an immersion blender until smooth, add cream, salt and spices to the soup.

The finished dish is served hot with croutons and chopped herbs.

How many calories?

In addition to the endless list of beneficial properties inherent in broccoli, cream soup made from it is a dietary dish. This is an ideal option for those who want to lose weight, because 100 g contains only 34 calories! The cauliflower we'll add in the second recipe only has 30 calories. Cream with a fat content of 10% contains 118 calories per 100 grams, and if you like it thicker and are not afraid to gain weight, use 20 or 33%, which contain 206 and 287 calories, respectively. You can also choose cheese for the cream soup according to your taste; its calorie content varies from 140 to 400 kcal per 100 grams.

Broccoli soup with melted cheese and cream

Broccoli puree soup with melted cheese, with the addition of cream, has a rich, creamy cheese taste, its consistency is silky and pleasant. Vegetables must be prepared; they are washed, peeled and cut into cubes of approximately the same size. In a head of broccoli cabbage, the upper part (florets) is separated from the stem.

Broccoli soup with melted cheese and cream

Potatoes and carrots are boiled first. Cooking takes 5 minutes, soon add the remaining broccoli and celery, cook for another 5 minutes, add grated or chopped cheese and cook for another 2 minutes. Chefs advise adding soft Philadelphia cheese to vegetable soups, as its taste goes well with them.

While still hot, the cream soup is whipped with a blender until a homogeneous mass is obtained, then the taste is added with spices, salt and cream, wait until it boils and remove from the stove. The finished creamy soup is decorated with parsley and a few drops of vegetable oil.

Description

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 and cauliflower puree soup or pumpkin, as well as Brussels sprouts and pumpkin). You will learn how to cook broccoli soup from the recipes below.

Broccoli soup in a slow cooker

In the age of new technologies and technical progress, the ability to prepare first, second courses and even desserts in a slow cooker has created a sensation in the kitchen and has become a real discovery for humanity. Cooking a simple and healthy creamy broccoli soup in this device is quite quick and easy.

Broccoli soup in a slow cooker

A cooked and thoroughly washed head of broccoli is divided into inflorescences and stalks, and the onions and carrots are peeled and chopped randomly. The walls and bottom of the multicooker bowl are lubricated with vegetable oil, and the “Frying” or “Baking” function is set. Add chopped onion and carrots, sauté until soft, about 3 minutes.

Cabbage and liquid are added to the sauteed vegetables so that it only slightly covers the vegetables. Set the “Soup” or “Cooking” function for 30 minutes. After the end of the program, add grated cheese and cream, turn on the “Warming” function for 5 – 7 minutes. Then puree the boiled vegetables in a blender and leave on heat for 10 minutes.

Step-by-step cooking in a slow cooker

Let's look at another simple recipe. We achieve the desired consistency of the dish using cheese and cream. This method can be adapted to any brand of multicooker.

Grease the multicooker bowl with sunflower oil and activate the “Baking” or “Frying” mode. We put chopped onion into it, and when it turns golden, add grated carrots to it.

After 1-2 minutes, add the broccoli, pour in a small amount of water or meat broth so that it covers the vegetables. Pepper and salt as desired. Turn on the “Cooking” or “Soup” mode. Cooking for half an hour.

After the specified time has passed, add grated cheese and cream to the bowl. Cook for 5 minutes. At the next stage, puree the products using an immersion blender and leave to cook for another 10 minutes.

In just a few minutes, a healthy lunch is ready. Serve this tender soup with croutons and fresh herbs. Bon appetit!

Broccoli soup with cream and shrimp

Broccoli puree soup with cream and shrimp will especially appeal to seafood lovers, who will be pleased by the combination of creamy taste with the piquancy of shrimp. Cuts are made on the stalk of broccoli cabbage with a knife, since it is denser, and the inflorescences (the upper part of the head of cabbage) are cut off. Wash the vegetable and boil until tender in slightly salted water for 5 - 7 minutes.

Broccoli soup with cream and shrimp

The broth is poured from the finished broccoli into a separate bowl to adjust the thickness of the soup. The shrimp are boiled and peeled. The sweet couple (onions and carrots) are peeled, cut into random pieces and sautéed until translucent over low heat for about 9 - 10 minutes.

Boiled broccoli, sautéed mixture of onions and carrots are mixed and pureed in a blender, the taste is supplemented with salt and pepper. The thickness of the resulting gruel is regulated by vegetable broth and cream, which are poured alternately in small portions into the vegetable puree. The resulting cream soup is put on the fire and brought to a boil.

Broccoli soup with cream and shrimp

Place a chopped clove of garlic on a pre-heated frying pan with cow butter. As soon as the smell of garlic becomes noticeable, it should be removed from the pan and fry the shrimp. Shrimp and herbs are added to the prepared soup.

Varieties

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

Children's version with green peas

This dish is very suitable for a child , which 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 g;
• green peas - 200 gr.

Cooking method:

1. Peel the peas, cut the potatoes, and let the vegetables boil in water for 20 minutes.

   
   Peas

2. Fry the onion until tender, add to the rest of the ingredients.
3. Chop the broccoli and pour it into the pan. Cook for 15 minutes.
4. 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.
5. Serve with croutons.

   

Watch a useful video on making baby broccoli soup:

Lazerson with cheddar

Ingredients:

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

Cooking method:

1. 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.
2. 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.
3. 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.
4. Now place 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:

No cream

Ingredients:

• broccoli - 550 g;
• 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. Chop the garlic using garlic crush. 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 g;
• tomato - 1 pc.;
• bell pepper - 50 g;
• cream - 100 ml.

Method for making Lenten Broccoli Puree Soup:

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

   

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

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

With milk

Ingredients:

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

Cooking method:

1. 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.
2. Fry the onion and add to the broth.
3. Place the broth in a blender and puree at maximum power. Add Provençal herbs. When serving, sprinkle with crackers.

From broccoli and celery

Ingredients:

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

Cooking method:

1. Grind the ingredients, chop the celery. Add vegetables to boiling broth and cook for 20 minutes.

   

2. 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.

Broccoli soup with cream and bacon

Broccole cream soup with cream and fried bacon is not much higher in calories than its vegetable counterpart, and fried bacon is used only in the process of serving the prepared dish before consumption. In a head of broccoli cabbage, the florets are separated from the stems.

Broccoli soup with cream and bacon

Small chopped carrots, onions and potatoes are fried in a soup container with the addition of vegetable oil until softened, about 5 minutes. Then cabbage and salty broth are added to the mixture of fried vegetables. The entire contents of the pan are boiled for about 7 minutes, the soup is added with cream and boils. The resulting soup is removed from the heat and pureed with a blender.

Bacon is fried in a frying pan until golden brown. Creamy broccoli soup with bacon is served with rye croutons or white wheat croutons, toasted bacon and ground smoked paprika, which enhances its flavor.

How to cook a dish with spinach

Since childhood, our parents teach us to eat soup, as it is good for health. Today there are many options for pureed food. If we use green vegetables, our body will receive a large amount of nutrients.

Preparation

Wash the cabbage and cook in salted water. If you use fresh vegetables, they cook in no more than 15 minutes, but a frozen product takes about half an hour to cook. Meanwhile, chop the onions and spinach.

Using a slotted spoon, remove the boiled broccoli and grind it together with the spinach and onion with an immersion blender. We should get a paste of a pleasant color. Then pour in the broth, cream, salt and cook on the stove over low heat for about 2 minutes.

Decorate the soup with cabbage inflorescences and herbs. Serve with sour cream and croutons. Bon appetit!

Pumpkin Soup Recipe

Pumpkin soup with broccoli is not only rich in vitamins, but also turns out very appetizing, tender, with an exquisite taste even without adding milk or cream. Peel the pumpkin and potatoes and cut them into small cubes (some of the pumpkin cubes should be set aside for serving the prepared soup).

Pumpkin Soup Recipe

Vegetable oil and chopped garlic cloves are added to the pan, then pieces of pumpkin and potatoes are lightly sautéed until half cooked at low temperature for about 5 minutes. The divided head of broccoli is placed in a saucepan with the sauteed mixture of vegetables, poured boiling water so that the water slightly covers the vegetables, close the lid tightly and boil them for 5 minutes.

After cooking the vegetables, pour the broth into another bowl and puree the cooked vegetables with a blender. Add spices, salt, adjust the consistency of the soup using vegetable broth. Pumpkin cubes set aside for decoration are fried until golden brown in a dry frying pan or with the addition of a small amount of vegetable oil.

The finished dish is decorated with fried pumpkin cubes, herbs and a splash of cream.

Creamy Broccoli and Potato Soup

The purpose of the potatoes in Creamy Broccoli Potato Soup is to create the right consistency. Broccoli harmonizes perfectly with any vegetables, and cream helps to reveal its noble taste even more. Nutritionists still recommend not to be too zealous in eating starchy vegetables, as they contribute to excess weight gain.

Creamy Broccoli and Potato Soup

This soup is perfect for young children or as a first food for babies. Children like potatoes more than broccoli. Thanks to its creamy texture, this much-disliked vegetable can be easily disguised. Pieces of peeled potatoes and onions, cut into arbitrary shapes and sizes, are poured with boiling water in a saucepan and boiled for 3 - 5 minutes.

Then pre-disassembled and washed broccoli is added to the vegetables and boiled for another 5 minutes. The broth is drained from the boiled vegetables, and the vegetables themselves are pureed with a blender. The thickness of the soup is adjusted by alternately adding cream and vegetable broth. After boiling, the cream soup is removed from the stove. Cream soup goes well with any type of hard cheese and croutons.

Simple creamy soup with broccoli and egg

Broccoli puree soup in combination with a delicious poached egg will be a real discovery for residents of mid-climatic latitudes, especially during the vitamin deficiency period and the period of prolonged winter, when there is so little color for vitality. The soup has a stunning green color, and the egg white and bright yolk give the dish an unusual contrast.

Simple creamy soup with broccoli and egg

The stems and florets are separated from the broccoli. The legs are cut and sent to a pan with butter and vegetable oil. Leeks are cut into large rings and added to the broccoli stalks. You should not fry for long - only 5 minutes, until the vegetables absorb the oil.

Then add coarsely chopped garlic to the vegetables. Now is the time to prepare the broccoli florets, as well as peel the baked potatoes and chop them into cubes. All ingredients of the soup are added to the pan and poured with boiling water until the liquid covers them.

Simple creamy soup with broccoli and egg

Boil for another 3 - 5 minutes, remove the soup from the heat and use a blender to smooth out its consistency, after salting it. The prepared soup is supplemented with a poached egg, slightly cutting the white at the location of the yolk to include the colors. To prepare a poached egg, you must first break it into a separate container.

Poached eggs are boiled one at a time in a large volume of salted water. After boiling, the water is spun with a spoon and a funnel is created.

A raw egg is carefully placed in it; the container with it must be dipped into boiling water. In this form, it is left until the protein sets; after about half a minute, the egg is turned over in water on the other side, it is given the shape of a ball and it is cooked for another 1 minute. It is then removed from the boiling water and plunged into cold water to complete the cooking process.

Recipe for cream soup with Dor Blue cheese

Dor Blue cheese itself is a masterpiece of culinary art; its unique creamy, spicy taste will perfectly complement the exquisite creamy broccoli soup. Chefs do not recommend adding blue cheese in large quantities to hot soups, much less pureeing them with all the ingredients in a blender.

Recipe for cream soup with Dor Blue cheese

It is enough to add a light accent with a small amount of cheese, previously mashed with a fork, in the center of the plate with the prepared cream soup. Therefore, to prepare broccoli puree soup with Dor Blue cheese, its classic recipe with the addition of cream is suitable.

A head of broccoli is divided into florets and a stalk, which is cut into small cubes. Cabbage is placed in slightly salted water. Cooking takes about 5 minutes. Leeks are cut into medium half rings and sautéed in vegetable oil for 3 minutes. until transparent.

Recipe for cream soup with Dor Blue cheese

Boiled cabbage with vegetable broth is removed from the heat, sautéed onions are added and mashed in a blender until smooth. The finished soup is seasoned with nutmeg, salted and cream is added. The resulting mass is mixed again.

Nutmeg enhances the creamy taste of the soup, which can be complemented with croutons and Dor Blue cheese.

Broccoli puree soup with or without the addition of cream will take its rightful place in any housewife’s cookbook, but you must remember to properly prepare this valuable vegetable. The minimum time of heat treatment of broccoli is a guarantee of the preservation of vitamins, otherwise the queen of cabbages can easily turn into a sleeping beauty without a single useful vitamin and microelement.

First course with cheese

This delicate and dietary puree soup is very easy to prepare. You will need no more than half an hour. If you are fasting, do not add cream. This will not make the taste any worse.

Peel the vegetables and rinse under cold water. Cut the potatoes and onions into small cubes. We divide the cabbage into inflorescences and cut off the stalks, which, if desired, cut into small pieces and use in the recipe.

Place the vegetables in a saucepan and cover completely with water. Place on the stove and cook until fully cooked (15-20 minutes).

Pour the required amount of broth into a glass. Grind the vegetables with a blender or masher. Then pour in the cream, which removes the bitterness of the dish, and the vegetable broth. Bring everything to a homogeneous consistency.

Grate hard cheese and add it to the soup. Stir well and serve.

You can eat healthy and delicious food. Decorate the dish with sprigs of herbs. Bon appetit!