Broccoli Soup - 10 Cream Soup Recipes

Many people cook broccoli for a side dish, steaming the inflorescences or frying them in batter. Also, this cabbage can be used to make a delicious and tender puree soup. The dish is easy to digest and is suitable for dietary meals. Of the ten suggested recipes for a delicate creamy soup, you will surely find your own.

Classic broccoli soup with cream

The texture melting in the mouth, thick consistency, delicate taste and piquant aroma - this is how this soup turns out. Add some potatoes to thicken, add cream to soften the taste. And to add bright flavor notes, use garlic and serve the finished dish with crispy croutons.

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  If the broccoli is fresh, then rinse it and soak it in cold water with a little salt - this is how insects potentially present in the inflorescences will come to the surface. If using frozen kale, ignore this step.
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  Peel the potatoes, rinse and dry. Cut the tubers into small pieces.
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  Cut the broccoli into small pieces after soaking.
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  In a saucepan on the stove, bring about one liter of water to a boil, then put chopped potatoes and broccoli in boiling water. Cook until the potatoes are tender - about ten minutes.
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  While the vegetables are boiling, melt some butter in a frying pan and fry finely chopped onions in it until golden brown. We remove from the stove.
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  Melt some more butter. Cut the baguette into slices one to one and a half centimeters thick. Fry the slices on both sides until blush. Rub with garlic and salt after frying, sprinkle with black pepper.
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  Purée the boiled potatoes and broccoli with an immersion blender until smooth. We try mashed potatoes and salt to taste.
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  Pour in the cream, mix and put on the stove. Heat the soup until hot, but do not boil it.
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  Pour the finished soup into portioned bowls, before serving, put the crouton on top and sprinkle with black pepper. Serve hot.

Bon Appetit!

Broccoli and cauliflower cream soup

An interesting option for lovers of cream soups. In addition to broccoli and cauliflower, we also add fennel - its characteristic taste and aroma will only decorate cabbage soup. By the way, if you are on a diet or fasting, add water instead of milk. The soup will turn out to be lean, but no less tasty.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 2.

Ingredients:

• Broccoli - 1/2 fork.
• Cauliflower - 1/2 fork.
• Leeks - 1 stalk.
• Fennel - 1 \ 2 pcs.
• A pinch of salt.
• Milk - 1 tbsp.
• Boiling water - 1 tbsp.
• Ground black pepper - a whisper.
• Olive oil - for frying.
• Greens to taste.

Cooking process:

1. Wash the leeks, dry them, cut them into thin rings.
2. Peel the fennel, rinse, dry and cut into thin slices.
3. In a deep frying pan, heat the olive oil until hot, dip the chopped leeks with fennel into it and fry with stirring for about fifteen minutes.
4. We disassemble the cauliflower into separate small inflorescences, rinse, dry.
5. We do the same with broccoli.
6. Put the cauliflower and broccoli inflorescences in a pan with onions and fennel.
7. Next, pour in boiling water and hot milk. Salt, mix, bring to a boil and simmer all together for twenty to thirty minutes until the vegetables are soft.
8. Then, using a blender, grind the mass into a smooth puree. If necessary, add boiling water or milk to adjust the thickness to your liking.
9. Reheat the puree soup to a hot state, but do not bring it to a boil.
10. Pour the finished soup into portioned bowls, decorate with herbs. The surface can be additionally drizzled with olive oil and sprinkled with black pepper. Serve hot.

Bon Appetit!

How to make chicken broccoli puree soup?

Hearty and nutritious puree soup: add chicken, cheese and broth to boiled broccoli. We "tie" the ingredients with delicate cream and punch with a blender. Nothing complicated - and the exit is a delicious first course that will appeal to both adults and children.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings - 4.

Ingredients:

• Chicken - 1 \ 2 pcs.
• Broccoli - 700 gr.
• Cream 10% - 200 gr.
• Processed cheese - 250 gr.
• Bulb onions - 1 pc.
• A pinch of salt.
• Carrots - 1 pc.

Cooking process:

1. Peel the onions and carrots. We wash the chicken. We place the bird with carrots and onions in a saucepan, fill it with enough water to barely cover the carcass, add some salt. Boil the chicken to such a state that the meat is easily separated from the bones. After cooking, remove the chicken, separate the meat. The broth is not used for this soup, however, if you want to make the dish especially satisfying, you can use it.
2. We wash the broccoli and boil in salted water until tender. After cooking, we take out the inflorescences, save the broth.
3. Grind broccoli with chicken in a blender.
4. Grate the cheese. Dissolve it in broccoli broth.
5. Combine vegetable broth with cheese, chicken and broccoli puree in one container, pour in cream, add salt to taste. Mix again with a hand blender. Adjust the desired consistency with water or broth. Serve hot soup. Additionally, you can serve croutons.

Bon Appetit!

PP diet broccoli puree soup

Broccoli is an ideal dietary supplement. With its low calorie content, it contains a huge amount of vitamins, minerals, valuable fiber. We suggest making a dietary broccoli puree soup, which is quickly digested and turns out to be quite satisfying, despite the absence of fatty additives.

Cooking time: 40 min.

Cooking time: 25 min.

Servings - 2.

Ingredients:

• Broccoli - 400 gr.
• Potatoes - 2 pcs.
• Spinach - 30 gr.
• Green onions - 10 gr.
• Water - 3/4 l.
• Olive oil - 2 tbsp. l.
• Salt - 1 gr.
• Ground black pepper - 1 gr.
• Bay leaf - 1 \ 2 pcs.

Cooking process:

1. We use fresh or frozen broccoli. Frozen can be allowed to thaw slightly to make it easier to disassemble into inflorescences.
2. Peel and wash the potatoes.
3. Cut into small cubes.
4. We disassemble the broccoli into inflorescences, cut into small pieces. We put aside several pieces of small beautiful inflorescences for decoration.
5. Pour water and olive oil into a saucepan, put on the stove. After the liquid boils, dip the chopped potatoes and broccoli into it. Cook for twenty five minutes.
6. Wash green onions and chop finely.
7. Add chopped onion, spinach, bay leaf to the pan, salt and pepper, cook for another five minutes. After cooking, grind the soup with an immersion blender until smooth.
8. Cut the broccoli inflorescences that were previously laid down into thin slices.
9. Pour a small amount of water and a little olive oil into the pan. Add salt and pepper to taste. Place the broccoli and cook until soft.
10. After that, dry the pieces from excess liquid.
11. Pour the finished soup into portioned bowls, decorate with prepared broccoli plates. Serve hot.

Bon Appetit!

Delicious broccoli soup with cheese

The cheese goes well with broccoli. In this recipe, add cheese to the soup, and serve separately a little cheese sauce as a decoration for the soup - it sets off the basic vegetable taste well and looks attractive due to the contrast.

Cooking time: 45 min.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Broccoli - 500 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc. medium size.
• Vegetable oil - 2 tbsp. l.
• Butter - 40 gr.
• Flour - 1 tbsp. l.
• Cream 10% - 200 ml.
• Milk - 200 ml.
• Hard cheese - 70 gr.
• Salt to taste.

Cooking process:

1. We prepare vegetables: we disassemble broccoli into inflorescences and cut into small pieces. Peel and chop the carrots. We do the same with onions. Fry the onions and carrots in a thick-walled saucepan in vegetable oil until the onions become transparent. Then pour in water in such an amount that it covers the onion and carrots by two centimeters and cook for ten minutes.
2. Place broccoli inflorescences in a saucepan, do not interfere. Some of the cabbage will remain on the surface and will be steamed. Cooking for five minutes.
3. Melt the butter in a frying pan, add flour and fry it until light creamy. Pour in milk and cream, stirring continuously. Bring to a boil. If all the lumps cannot be dissolved, grind them with a blender or rub the sauce through a sieve. Next, add grated cheese to the mass, mix well so that it completely melts.
4. Leave some cheese sauce for serving. The rest of the sauce, along with vegetables and the broth in which they were cooked, are chopped until puree. Add salt if necessary.
5. Serve the finished soup in bowls, and pour a little sauce on top. Additionally, you can serve croutons grated with garlic.

Bon Appetit!

How to make a delicious creamy broccoli and zucchini soup?

A simple vegetable soup recipe with just three ingredients - broccoli, zucchini and onions. For satiety and flavor, add pine nuts, olive oil and Italian herbs.

Cooking time: 30 min.

Cooking time: 25 min.

Servings - 2.

Ingredients:

• Broccoli - 150 gr.
• Young zucchini - 1 pc.
• Bulb onions - 1 pc.
• Water - 700 ml.
• Olive oil - 3 tbsp. l.
• Salt to taste.
• Italian herbs - 1/2 tsp.
• Pine nuts - a handful.

Cooking process:

1. Peel, wash, dry and cut onions into thin half rings. Heat the olive oil in a saucepan and fry the onion in it until lightly blush.
2. We wash the zucchini, cut into cubes along with the peel and seeds (if the vegetable is old, then remove the seeds and peel) and put it in a saucepan with the onion. Pour in water and cook for five to seven minutes.
3. Add broccoli, salt and Italian herbs and cook for seven to ten minutes.
4. Punch everything together with a blender until puree.
5. Serve hot soup, sprinkle with pine nuts, sprinkle with olive oil and garnish with fresh herbs to taste.

Bon Appetit!

Healthy Broccoli and Spinach Soup

A very healthy soup is just a storehouse of valuable substances for the body. You can cook at any time of the year: frozen vegetables are perfect for this soup. Due to the garlic fried in butter, the soup has a pleasant spicy aftertaste.

Cooking time: 30 min.

Cooking time: 25 min.

Servings - 3.

Ingredients:

• Broccoli - 250 gr.
• Spinach - 250 gr.
• Bulb onions - 1 pc.
• Water - 250 ml.
• Garlic - 3 cloves.
• Salt to taste.
• Processed cheese - 100 gr.
• Milk - 150 ml.
• Ground black pepper - to taste.

Cooking process:

1. Heat the butter in a saucepan, fry the chopped garlic in it for no more than thirty seconds while stirring. Then pour the onion chopped into cubes, mix, fry until the onion is transparent.
2. Next, add broccoli, cut into small pieces. Mix, cook for two minutes. Pour in water, bring to an active boil, cook broccoli until soft - two to three minutes.
3. Now put in spinach, grated processed cheese, pour in milk.Add salt and black pepper to taste. Bring to a boil and remove from the stove.
4. Use a hand blender to puree the soup. Serve hot.

Bon Appetit!

Step-by-step cooking recipe withbroccoli and champignon upa

Add some mushrooms to the broccoli and the puree soup will have a completely different taste. To enhance the mushroom flavor, pre-fry the mushrooms. Serve the soup with wheat croutons and herbs - it's delicious.

Cooking time: 30 min.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Broccoli - 400 gr.
• Champignons - 300 gr.
• Onions - 1 \ 2 pcs.
• Cream - 100 ml.
• Water - 1 liter.
• Salt to taste.
• Butter - 30 gr.
• Vegetable oil - for frying.
• Wheat bread - 1 slice.
• Ground black pepper - to taste.
• Dried basil - to taste.
• Dried oregano - to taste.

Cooking process:

1. We wash the champignons, dry them, cut them into thin slices and fry them in a small amount of vegetable oil in a frying pan. Cook for a couple of minutes until the mushrooms have softened.
2. Place the fried champignons in a saucepan, fill with the indicated amount of water, put on the stove. We are waiting for the boil.
3. Divide the broccoli into inflorescences, rinse and dip into the pan to the champignons after they boil in the pan. Add salt and dried herbs to taste. Cook for five minutes.
4. Peel the onions, wash, cut into thin half rings.
5. Fry the onions in the same pan as the mushrooms, adding a little more vegetable oil. When the onion is browned, put it in a saucepan with mushrooms and broccoli. Cook for another five minutes.
6. Purée vegetables with broth after cooking using an immersion blender. Pour in the cream, put in the butter, bring to a boil, remove from the stove.
7. We cut the wheat bread into cubes, sprinkle them on a baking sheet and put in an oven preheated to 180 degrees. We bake them for several minutes, after which we turn off the oven, and let the croutons dry for another five minutes.
8. Pour hot puree soup into portioned bowls, sprinkle with crackers and black pepper just before serving.

Bon Appetit!

Broccoli and potato cream soup

The potatoes added to this puree soup provide it with a thick consistency and great nutritional value. We also add celery for flavor and cream cheese for a delicate taste. If you don't like broccoli dishes, perhaps this soup will make you reconsider your views.

Cooking time: 35 min.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Broccoli - 250 gr.
• Potatoes - 100 gr.
• Bulb onions - 1 pc.
• Celery stalks - 1 pc.
• Parsley - 1/2 bunch.
• Salt to taste.
• Olive oil to taste.
• Ground black pepper - to taste.
• Philadelphia cheese - 2 tbsp. l.
• Dried oregano - to taste.

Cooking process:

1. We process vegetables. Peel the potatoes, rinse, cut into cubes. Rinse the celery stalks and cut them into small pieces. Peel the onions and chop them. We disassemble the broccoli into inflorescences, rinse. We wash and dry the parsley.
2. We place prepared vegetables (except broccoli) and herbs in a saucepan, pour a liter of water or vegetable broth, put on the stove. Bring to a boil and cook for ten minutes over medium heat.
3. After the specified time, add broccoli, salt, black pepper and continue cooking for another ten minutes. After the end of cooking, grind everything with an immersion blender until puree. Put Philadelphia cream cheese in the soup, mix and heat well on the stove until dissolved.
4. Serve the soup hot, sprinkled with olive oil and garnish with herbs. You can also serve this soup with half a boiled egg, placing it in the center of the portion.

Bon Appetit!

Broccoli soup with chicken broth

A fragrant rich soup based on chicken broth, and at the same time light. It has an abundance of vegetables, chicken meat, aromatic spices - an ideal first course for a lunch meal.

Cooking time: 60 min.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Broccoli - 350 gr.
• Potatoes - 4 pcs.
• Bulb onions - 2 pcs.small size.
• Carrots - 2 pcs. small size.
• Chicken - 1.5 kg.
• Salt to taste.
• Leeks - 2 pcs.
• Celery stalks - 4-6 pcs.
• Black peppercorns - 3 pcs.
• Vegetable oil - 2 tbsp. l.
• Bay leaf - 1 pc.
• Ground black pepper - to taste.

Cooking process:

1. Remove the skin from the chicken so that the soup is not too greasy. We cut the bird into pieces.
2. Peel onions and carrots. We wash them, cut one carrot into large cubes. Chop one onion. Rinse half of the celery stalks and cut into large pieces.
3. Place the chicken, carrot pieces, celery stalks, onions, black peppercorns and bay leaves in a saucepan. Fill with water and bring to a boil. Cook over low heat for forty minutes, periodically skimming off the foam.
4. Cut the remaining carrots, celery and onions into small cubes.
5. Wash the leeks and cut them into thin rings.
6. Do not forget to skim the broth so that it remains transparent.
7. Peel the potatoes, wash them, chop them into cubes. We disassemble the broccoli into inflorescences and blanch separately in salted water.
8. After the broth boiling time has elapsed, we take out the chicken, let it cool.
9. We filter the broth into a separate bowl, we do not use the separated vegetables in a sieve.
10. Pour vegetable oil into a saucepan from boiling the broth, heat it up and pour the prepared diced vegetables, except for potatoes. Simmer with stirring for five minutes.
11. Add potatoes, mix, simmer for another five minutes.
12. Separate the meat from the bones from the cooled chicken.
13. Pour the vegetables stewed in a saucepan with strained broth, mix, close the lid and boil for fifteen minutes with an inactive boil.
14. We lay the chicken meat. Add salt and black pepper to taste. Cook until tender for another five minutes.
15. Serve the soup hot with a slice of fresh bread.

Bon Appetit!