Broccoli puree soup - for health, mind and a beautiful figure. Recipes for broccoli puree soups with cream, cheese, chicken, mushrooms. Creamy broccoli soup Creamy broccoli soup

Broccoli is healthy, but not every family can find it on the menu. Not all housewives know what can be cooked from it. If you fry it, you will get a high-calorie dish. If you boil it, many people will find its taste bland; it’s not easy to persuade children to eat it. Creamy broccoli soup will help out. It turns out thick enough to fill you up, remains healthy and moderately high in calories, and almost everyone likes its creamy consistency.

Cooking features

The technology for making creamy broccoli soup is so simple that you can cook it every day. Advice from experienced chefs will allow you to prepare this first course in such a way that it will be appetizing and tasty, and you won’t need to spend a lot of effort.

You can use either fresh or frozen broccoli to make the creamy soup. Some people use a frozen product without allowing it to thaw. This makes the soup watery. It is better to let the cabbage thaw and then drain the resulting liquid.
Cabbage should be placed in already boiling water to minimize heat treatment time. This vegetable contains a lot of vitamin C, which is destroyed when exposed to high temperatures.
Cream is added to the soup at the last stage. After this, the dish must be brought to a boil again.
If you use cheese in addition to cream, the creamy flavor of the soup will be more pronounced.
The products included in the cream soup are crushed using a blender. This allows you to give it a delicate consistency. When working with an immersion blender, be careful not to get burned by flying splashes. Do not keep the device turned on while it is being immersed in or removed from the soup. If the sides of the container in which the food is crushed are high, this will protect your hands, clothes and furnishings from splashes.
You can thicken the soup by adding potatoes, starch, or fried flour diluted with broth.
Broccoli soup can also be served cold.
Whipped cream is often used to decorate the dish.

Creamy broccoli soup is usually served with croutons. Wheat ones are more suitable than rye ones. Preparing croutons is easy and quick, but if you decide not to make them yourself, but to use store-bought ones, choose those that have a neutral taste or the taste of the ingredients included in the main dish.

Broccoli soup with cream

broccoli – 0.4 kg;
onions – 100 g;
butter – 20 g;
drinking cream – 120 ml;
nutmeg - a pinch;
whipped cream, crackers, salt - to taste.

Cooking method:

Rinse the broccoli florets.
Peel the onion and cut into small cubes.
Melt the butter in a frying pan and fry the onion in it until translucent.
Boil water or broth, add broccoli to it and cook for 10 minutes.
Add fried onions, salt and spices. Continue cooking for 2-3 minutes.
Grind the products using a blender. If you don’t have such equipment at home, you can grind the vegetables through a sieve, then the consistency of the soup will be even more tender.
Thin the soup with cream, add nutmeg, return the pan to the heat and bring its contents to a boil. Remove from heat.

When serving the soup, garnish it with whipped cream and wheat croutons. Even children will not refuse such a first course.

Broccoli soup with cream, cheese and cauliflower

broccoli – 0.25 kg;
cauliflower – 0.25 kg;
garlic – 1 clove;
onions – 100 g;
cream cheese – 70 g;
drinking cream – 100 ml;
water or vegetable broth – 0.5 l;
olive oil – 30 ml;
salt, pepper - to taste.

Cooking method:

Separate broccoli and cauliflower into inflorescences and rinse under running water.
Cut the garlic into thin slices.
Pour oil into the bottom of the pan in which you plan to cook the soup and heat it.
Place chopped onion and garlic in it, fry over low heat for 5 minutes, add water or broth.
When the water boils, put both types of cabbage in it and boil them until tender.
Turn the contents of the pan into a liquid puree using a blender.
Add cream and spices, add salt.
Bring to a boil.

Place pieces of cream cheese into bowls with soup before serving. You can complement the dish with croutons, fresh or dried herbs.

Broccoli soup with cream and bacon

broccoli – 0.35 kg;
potatoes – 0.3 kg;
bacon – 80 g;
cream – 0.25 l;
onions – 100 g;
water – 1 l;
wheat flour – 30 g;
thyme, salt - to taste.

Cooking method:

Prepare the vegetables. Peel the potatoes and cut into medium-sized cubes. Separate the cabbage into inflorescences and rinse.
Peel and finely chop the onion.
Cut the bacon into small cubes.
Place the bacon pieces in the bottom of the pan and render off the fat.
Add the onion and fry it until golden brown.
Fill with water, wait for it to boil.
Place broccoli and potatoes in the pan. Boil them until soft.
Add salt to the soup, add thyme and puree using an immersion blender.
Pour in the cream, bring to a boil and pour into plates.

You can decorate the soup at your own discretion; pieces of smoked meat will look good in it.

Broccoli soup with cream and shrimp

broccoli – 0.5 kg;
boiled frozen shrimp (peeled) – 150 g;
vegetable broth – 1 l;
cream – 0.2 l;
onions – 100 g;
garlic – 1 clove;
olive oil – 30 ml;
nutmeg, salt, paprika - to taste.

Cooking method:

Boil the shrimp for 5 minutes, cool, and peel if necessary.
Wash the cabbage, disassembling it into inflorescences.
Peel the onion and garlic, chop with a knife and fry in vegetable or butter.
Boil the broth, put the broccoli in it, after 7-8 minutes add the fried vegetables and cook for another 5 minutes.
Set aside a few shrimp to garnish the soup, add the rest, bring the dish to a boil and cook for 1-2 minutes.
Grind the contents of the pan.
Pour in the cream, add salt, bring to a boil.

Ladle the soup into bowls and sprinkle with paprika and nutmeg. Place whole shrimp on plates. The dish has an exquisite taste and looks noble, so it is not a shame to offer it to guests.

Creamy broccoli soup can have different tastes - a lot depends on the recipe it is prepared according to. Compliance with technology also plays an important role. If the cook did not make a mistake, the dish will turn out appetizing and tasty, worthy of a festive table. Even people who are lukewarm about broccoli will enjoy tasting its creamy soup.

Broccoli is an amazing and healthy vegetable. It contains most of the vitamins and minerals that are necessary for beauties of all ages. Regular consumption of cabbage soup improves your well-being, lifts your mood and gives you strength. All that remains is to decide which broccoli recipe to choose, because there are so many dishes!

How to make broccoli soup

It doesn’t take much time to make broccoli soup with a surprising color and aroma. This vegetable lends itself well to heat treatment, cooks quickly, and does not lose its qualities and beneficial properties for a long time, even after long-term freezing. For any recipe you will need fresh homemade vegetables, broth, herbs and spices, as well as any blender for chopping and mixing the mass.

Broccoli soup - recipe

Choosing the right broccoli soup recipe is easy. The composition of the dish depends on your wishes and availability of products. This vegetable goes well with meat broths, creamy dressings, and other products from the garden. Children will love cream soup with broccoli and soft melted cheese, because it has a delicate taste and bright aroma. Those who closely monitor their health are recommended to eat this dish at least once a week, using vegetable broth as a basis.

Broccoli soup with cream

Cooking time: 25-30 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 493 kcal.
Purpose: for lunch.
Cuisine: Russian.

Even a novice cook can prepare a delicious creamy broccoli soup with cream. The basic rule of this dish is that the cream should have maximum fat content. The ideal option would be rustic fresh ones. They will give food not only a delicate taste, but also an optimal density for saturation. You can serve the soup with fresh homemade bread or crispy croutons.

Ingredients:

cabbage – 400 g;
leek – 300 g;
chicken egg – 2 pcs.;
water – 300 g;
heavy cream – 100 ml;
salt, pepper - to taste;
parsley – 10 g.

Cooking method:

Wash the cabbage in a bowl, divide into arbitrary pieces, and boil in salted water for 5-10 minutes.
Mix the eggs with a fork or whisk, pour in the cream, mix until smooth, and bring until thick.
Pour the mixture in a thin stream into the broth with cabbage. There is no need to stir; let the egg lumps form, as when preparing sorrel soup.
Chop the onion, add to the pan, cook for another 5-10 minutes.
Using a special attachment for grinding in a blender, bring to a creamy state.
Garnish the soup with parsley.

Broccoli and chicken soup

Cooking time: 40-60 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 384 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A good option for lunch is broccoli and chicken soup. The dish is easy to prepare and satiates for 2-3 hours. In combination with a light main course or salad, you will be full and won’t remember about hunger until dinner. The calorie content of such soup is very low, which guarantees the absence of heaviness and extra pounds. An excellent choice for slimness and health.

Ingredients:

chicken breast – 300 g;
broccoli – 450 g;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 250 g;
celery (root) – 50 g;
greens - to taste;
water – 3 l.

Cooking method:

Boil water, boil the breast, cut into small pieces.
Wash the cabbage, cut it into medium-sized pieces, put it in the broth, and add salt.
Celery, carrots, potatoes, onions cut into cubes.
Place all the ingredients in the broth with cabbage and cook until done.
Chop the greens.
Beat the finished dish in a blender until it becomes a thick puree.
Decorate with greens on top.

Broccoli and cauliflower soup

Calorie content of the dish: 397 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

When you are completely out of mood and have no appetite, the original broccoli and cauliflower soup with aromatic French baguette will come to the rescue. This dish is so tender and tasty that it is impossible to resist, and how many necessary substances and vitamins it contains! Broccoli cream soup is especially good in autumn and winter, when vitamin deficiency is raging and the season of colds and ARVI begins.

Ingredients:

broth or water – 1 liter;
chicken fillet – 100 g;
cabbage inflorescences – 50 g;
potatoes – 50 g;
onion – 30 g;
carrots – 50 g;
cauliflower – 50 g;
flour – 1-2 tbsp. l.;
salt, pepper - to taste;
greens - for decoration.

Cooking method:

Place water on the stove. When it starts to boil, you can put the chopped chicken in it.
Wash all the vegetables, remove the skins and cut them as you like. Cabbage can simply be divided into small inflorescences.
When the meat is cooked, add potatoes and onions to the broth.
After 10 minutes, add the remaining vegetables.
Chop greens for decoration.
Using a blender, beat until thick sour cream. If the soup turns out liquid, add a couple of tablespoons of flour.
Decorate with greens. You can serve the soup with homemade croutons grated with a clove of garlic.

Cheese soup with broccoli

Cooking time: 30-40 minutes.
Calorie content of the dish: 759 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Spicy, flavorful broccoli cheese soup is perfect for a warming lunch in the fall and winter. Making soup will not be a problem, because any store sells frozen cabbage and other vegetables. To make the dish more aromatic, you can add your favorite oriental spices and serve in combination with crispy spicy croutons or crackers with garlic sauce.

Ingredients:

processed cheese or cheese – 3-4 pcs. (100 g);
cabbage – 150 g;
cauliflower – 100 g;
chicken fillet – 250 g;
water – 1.5 l;
garlic – 1-2 cloves;
boiled egg – 1 pc.;
salt - to taste;
cloves – 2-3 pcs.;
black pepper - to taste;
Italian herbs - to taste;
greens – 30 g.

Cooking method:

Pour water into a suitable pan, put it on fire, and boil the chicken.
Chop the vegetables, finely chop the herbs and eggs.
Three garlic on a fine grater, fry in olive oil with spices.
We grate the cheese as convenient.
When the meat is ready, take it out and let it cool for later slicing.
Boil vegetables in broth until tender.
Combine the chopped meat with broth and vegetables, pour in garlic oil, add cheese and leave until the cheese is completely dissolved.
In a blender, blend the soup until pureed.
Before serving, decorate the dish with a finely chopped egg and a spoonful of herbs.

Broccoli soup from Yulia Vysotskaya

Number of servings: 6-8 persons.
Calorie content of the dish: 1498 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Have you tried broccoli soup from Yulia Vysotskaya? This is an inimitable dish with a subtle aroma of spices, which guarantees a lot of pleasure and long-term satiety. It is a little more difficult to make than previous recipes, but the result is worth the effort. Thanks to roasting the cabbage, the cream soup acquires an unusual bright taste and an even more delicate consistency.

Ingredients:

cabbage inflorescences – 700 g;
onion – 150 g;
garlic – 2-3 cloves;
oil for frying – 2 tbsp. l.;
meat broth – 600 ml;
soft cheese – 120 g;
canned white beans – 1 can;
salt, ground pepper - to taste;
thyme – 1 tsp.

Cooking method:

Wash the cabbage, divide into pieces, place on a greased baking sheet, pepper, salt and bake until soft for 20-30 minutes.
Sauté finely chopped onion until light golden brown, then add chopped garlic and thyme, simmer and fry for another 1-2 minutes.
Mix the finished cabbage in a saucepan with sauté, pour in the broth and bring to a boil. Cook everything for 15-20 minutes.
When the soup is almost ready, add grated cheese, beans, and add salt as needed.
Beat the mass with a blender. Serve with croutons.

Vegetable soup with broccoli - recipe

Calorie content of the dish: 594 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple recipe for vegetable soup with broccoli that every housewife should have. The first one is quickly prepared, does not require much effort and perfectly satisfies hunger. You can add any vegetables you have on hand to this dish. Broccoli and Brussels sprouts are an original combination, bell peppers wouldn’t be out of place, tomatoes are perfect. The recipe is approximate, use your imagination!

Ingredients:

broccoli cabbage – 750 g;
broth - 1 l;
large onion - 1 piece;
potatoes – 200 g;
carrots – 100 g;
bell pepper – 150 g;
thyme, thyme, salt, pepper - to taste.

Cooking method:

Wash, cut the cabbage, put in the broth, cook for 15-20 minutes.
Cut carrots, peppers, onions, potatoes into cubes. Add to broccoli, season with spices. Cook the vegetables until tender, approximately 10-15 minutes.
Grind the finished soup to puree in a blender. Serve with slices of cheese and bread.

Broccoli soup - dietary recipe

Cooking time: 30-35 minutes.
Number of servings: 4-5 persons.
Calorie content of the dish: 356 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Broccoli soup itself is dietary, if you do not use fat, butter and cheese for cooking. To further lighten it, you can avoid meat broths and potatoes, which contain starch that is dangerous for slimness. True, satiety after such a dish is less than from a full-fledged soup. But what tricks can you go to to keep your figure!

Ingredients:

water – 1 l;
broccoli – 300 g;
onion – 1 pc.;
cauliflower – 200 g;
tomato – 1 pc.;
dill - for decoration;
salt, pepper - to taste.

Cooking method:

Separate the cabbage into florets.
Let the water boil, add both types of cabbage to it.
Grease the surface of the frying pan with oil and fry the chopped onion.
Remove the skin from the tomato, cut into cubes, and sauté together with the onion.
Chop the greens.
Add some salt and pour the sautéed vegetables into the pan.
Turn off the soup 3-5 minutes before it is ready.
Beat it until smooth in a blender.
Decorate with greens.

Broccoli and meat soup

Cooking time: 45-60 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 964 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Want to cook a hearty lunch? Soup with broccoli and meat is perfect for this purpose. You can use lean pork, beef or light turkey to make a delicious dish. The main thing is to cook the meat well so that it remains soft and juicy, otherwise it will be difficult for you to grind it in a blender to a homogeneous consistency. The rest of the recipe is similar to the previous ones.

Ingredients:

water – 1.5 l;
meat – 300 g;
broccoli – 500 g;
potatoes – 2 pcs.;
onion – 1 pc.;
buckwheat – 20 g;
cottage cheese – 100 g.

Cooking method:

Boil the meat.
Divide the cabbage into pieces, cut the potatoes into cubes.
Finely chop the onion and fry until transparent.
Add the cabbage to the broth, remove the meat to cool and cut.
After 5 minutes, add potatoes, onions and buckwheat, cook until tender.
At the last moment, add cottage cheese to the soup.
Grind everything in a blender until creamy.

Soup with broccoli and melted cheese

Cooking time: 30-40 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 982 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Classic soup with broccoli and melted cheese looks impressive in the photo, fills the house with a pleasant creamy aroma and satisfies well. To cook it, you don't need special skills or expensive ingredients. The simplest inexpensive processed cheeses like “Druzhby” are perfect for this recipe. They are soft, but at the same time dense, easy to grate.

Ingredients:

broth – 2 l;
broccoli – 500 g;
red onion – 2 pcs.;
potatoes – 2 pcs.;
processed cheese – 3 pcs.;
salt, spices - to taste.

Cooking method:

First, lower the vegetables into the broth (all at once), wait until they are ready (15-20 minutes).
Freeze the cheeses a little, and then quickly grate finely directly into the pan.
Salt and season with spices.
Cool slightly (the onion should not float to the surface), beat with a blender until the consistency of puree.

Broccoli puree soup - cooking secrets

To make your lunch aromatic and tender in consistency, you need to know the simple secrets of preparing puree soup with broccoli:

Choose large cabbage. In first courses, you can use not only the curly inflorescences, but also the fleshy parts of the vegetable.
If you bought frozen cabbage, give it time to thaw before you start cooking. This will save you from excessive wateriness and the need to add flour.
Did you over-salt the dish? It’s not scary, this can be easily fixed if you put rice wrapped in a cloth in it for half an hour, it will absorb excess salt.
Always rinse cabbage florets thoroughly. Even frozen vegetables can contain dirt.
The soup tastes better if it uses at least 5 different vegetables.
In order not to be distracted by each step of the recipe, remember the basic sequence in which the products are added. When preparing puree soup, it does not matter what size and shape the pieces are.
Greens, which are recommended for decoration, are irreplaceable in broccoli soup. It makes it not only healthier, but also tastier and more pleasing to the eye.
If you are confused by the green color of the cream of soup, try adding a little turmeric to it. It will give a yellowish tint and a wonderful aroma.
To control the thickness of the dish, add broth in stages when grinding in a blender. To make it thicker, add a little starch or flour.
If you are making soup with cheese, let it sit for a while to develop flavor before serving. Then your dish will have a rich, creamy aroma.
During the hot season, low-fat puree soup can be eaten chilled.
If the dish has thickened more than you would like, add boiling water until it reaches the desired consistency. Don't forget to add salt and season as needed.
For a more delicate taste, you can add a little butter to the hot portion.
If you like dishes with a pronounced aroma of spices, try adding suneli hops and ginger. They add a very original taste to any soup.
Do not put vegetables in cold water, but boil it first. The vitamin C contained in the ingredients is quickly destroyed by temperatures. To preserve it, it is important to minimize the processing time interval.

Video: broccoli soup

Greetings, my dear friend!

Today I want to tell you about broccoli. It’s still a secret for many, this is not only a very healthy, dietary, but also an amazingly tasty variety of cabbage! Perhaps you haven't tried it like this yet. Personally, I’m already licking my lips just by hearing the names of the dishes, or rather the most delicate soups, the recipes of which I want to offer you today. We will prepare broccoli puree soup with cream - there are 3 delicious variations of it.

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.

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.

Well, let's start creating?

1. 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.

Let's get started:

Cut the leeks into thin rings (onion into half rings) and lightly fry in butter.
Divide the broccoli into florets. The fleshy parts will also go into our cream soup - we cut them into smaller slices.
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!

2. Vegetable cream soup from broccoli and cauliflower

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

Of what:

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

Let's get started:

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

3. 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.)

Of what:

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

Let's get started:

Sauté the onions and carrots cut into rings in olive oil until soft.
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.
5 minutes before the end, add beans, salt and spices.
Puree, add cream to taste, or without it.
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.)

In order not to miss a single interesting dish, subscribe to blog updates and receive fresh recipes by email.

See you soon, my dear friend!

Good luck, love and patience.

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.

Welcome, my dear friend, to my next step-by-step recipe. Today we’ll talk about a recipe for dietary broccoli puree soup with cream. Another portion of a very tender and tasty dietary dish.

Broccoli makes this soup airy, and a few properly selected vegetables and spices with cream will truly change your attitude towards this green inflorescence.

I am addressing those people who categorically and under no circumstances want to touch this variety of cabbage. Friends, this creamy soup will change your views forever.

Ingredients:

1. Broccoli - 4 inflorescences

2. Onion - 1/2 pcs.

3. Carrots - 1/2 pcs.

4. Flour - 1.5 tbsp.

5. Broth (chicken) - 500 ml.

6. Cream - 100-150 ml.

7. Salt, pepper

Cooking method:

1. Let's start cooking and prepare the vegetables at the very beginning. For this soup, I take red onions and peel them and then chop them. The photo shows what condition the vegetables should have after working on them.

2. Take a pan with a thick bottom, the kind that is usually used for frying vegetables, which is what we will do. First, melt 40 gr. butter.

3. Then add the onion and fry it for 3-4 minutes.

5. Pour in a little flour, the exact amount is written above in the ingredients, mix the ingredients. Don’t fry for too long, otherwise the flour will start to stick together. I recommend frying with constant stirring for 1-2 minutes maximum.

6. Add chicken broth. I used homemade chicken broth made from a domestic rooster, you can imagine how tasty it is.

7. Immediately add the broccoli and stir everything well again.

8. Cook until the inflorescences soften, then add salt to the dish. Turn the heat to low and cook for another 15 minutes. Do not cover the pan with a lid.

9. After time has passed, most of the broth must be drained.

Take a blender and grind the boiled vegetables to a puree.

10. Pour a small amount of cream into the pan and use the blender again.

11. Before pouring the soup into bowls, taste it for salt; if there is too little, add more.

Additional Information:

Humanity has been cooking soups for a long time. Back in the Stone Age, soups from vegetables and seafood were prepared on the Mediterranean coast. Puréed soups, or pureed soups, were glorified in poetry of the 12th and 13th centuries. Many vegetables, meat and fish products are used in the preparation of cream soup. Broccoli was no exception.

The cabbage inflorescence itself has a very peculiar taste, which, unfortunately, not many people like. However, it is incredibly useful. This variety of cabbage contains large amounts of calcium, magnesium, iron, zinc, selenium, potassium, and phosphorus.

The use of broccoli in dietary and baby food is especially important. Another useful property is its low calorie content - about 30 kcal per 100 grams of product. This means that it can be served to people who are overweight or who want to adjust their weight.

To add this vegetable to your diet and make the dish original and tasty, you should prepare creamy broccoli soup. Its delicate creamy taste and creamy texture will appeal to many, especially children.

Cream soup is easily absorbed by the body; this property should be taken into account when preparing the diet for elderly people and those with digestive disorders.

Video recipe:

That's all for me, I will try to post as many high-quality recipes for delicious dishes as possible. Thank you for watching, leave your comments, share recipes on social networks, and I say goodbye to you, see you in new recipes, bye!