Dietary broccoli puree soup recipe. Broccoli puree soup is a very tasty diet recipe

Diet broccoli soup is a great option for lunch or dinner. It is prepared quickly and simply. Different recipes allow you to add different ingredients, that is, the taste of each soup is original. Also, the calorie content of this type of cabbage is only 28 kilocalories per hundred grams. This is one of the main reasons why broccoli is so popular in preparing dietary dishes. However, the secret is that broccoli not only contains few calories, but also fills you up quickly and for a long time.

Simple creamy soup

Even children like this dietary recipe for cream of broccoli soup. If you do not overcook the cabbage, the color of the first dish turns out to be light green and very delicate. The ingredients you need are the simplest. They can be found in every kitchen. You need to take the following products:

1.5 liters of chicken broth;
350 grams of broccoli;
250 grams of potatoes;
onion head;
a piece of butter, approximately 15 grams;
a tablespoon of vegetable oil;
seven grams of sea salt.

A lot depends on the delicious broth. Therefore, it is worth knowing a few simple rules for preparing soup bases.

How to make broth?

To make dietary broccoli soup tasty, you need a rich broth. Based on chicken, it is tender and flavorful. Some people mistakenly believe that you should only use breast meat. But that's not true. The bones are necessary for the broth to be rich. Therefore, you can take the drumstick or the back. But it’s better to get rid of the skin, as well as excess fat. They are cut off and thrown away. Another good option is cooking in two waters. To do this, after the water and chicken have boiled, the liquid is drained and the meat is filled with new clean water. This is how the first fat disappears.

It is also worth taking a variety of spices or vegetables. A bay leaf, a bunch of parsley, or a stalk of celery are great. These ingredients are placed in boiling broth and removed after cooking. Also, for color and aroma, add a piece of carrot, which is also removed later.

After boiling, foam forms on the surface of the broth. She is being removed. However, for a diet soup recipe, the transparency of the broth is not important. It is simply filtered at the very end.

Delicious soup: step by step description

Take a saucepan with a thick bottom, this will help simmer the ingredients. Add a little butter and vegetable oil and heat it up. Chop the onion into fairly large cubes and place in a saucepan. Add a couple of tablespoons of broth, stir and simmer until the broth evaporates. After this, after about a minute, add all the broth, hot. The potatoes are peeled and cut into cubes, placed in boiling water and cooked until tender.

Broccoli is divided into inflorescences. It is noteworthy that in this recipe you can use both fresh and frozen cabbage. The latter is left for thirty minutes to defrost. Cover with a lid and cook for another fifteen minutes. Remove from the stove. Using a blender, puree all ingredients. When serving, you can add a little sour cream. Many people also make croutons for this soup. It turns out to be an interesting combination of puree and hard bread.

Low-calorie soup with tomatoes and meatballs

This soup contains only 58 calories per hundred grams. To prepare it you need to take:

two hundred grams of minced meat, chicken or beef;
300 grams of broccoli;
garlic clove;
four tomatoes;
three allspice peas;
a couple of bay leaves;
salt and a pinch of black pepper.

First, prepare the meatballs. Salt and spices are added to the minced meat. Mix it thoroughly with your hands. Form small balls. Leave it on the board.

Place a pan of water on the stove. Broccoli is divided into inflorescences, washed and placed in a saucepan. Tomatoes are cut into slices. It is better to choose solid options, for example, the “cream” variety, so that they do not become overcooked. Ten minutes after adding cabbage to the dietary broccoli soup, add tomatoes. After boiling, add meatballs and all the spices, as well as a clove of garlic. After boiling again, cook the soup for another twenty minutes.

Creamy soup with cauliflower

Dietary broccoli and cauliflower soup is a real storehouse of vitamins. To prepare it you need to take the following ingredients:

800 grams of cauliflower;
three hundred grams of broccoli;
some white bread;
a couple of tablespoons of suki;
a little vegetable oil;
several sprigs of parsley;
a pinch of curry;
salt and pepper.

This soup cooks very quickly and has low calorie content. You can also hide cabbage varieties that many people don’t like in it. Thanks to the spices, the taste of dietary broccoli soup is bright and delicate.

First you need to prepare the crackers. To do this, cut the crust off the bread and cut it into cubes. Dry in a dry frying pan or in the oven. Put aside.

Both types of cabbage are washed, separated into inflorescences and filled with water. You will need about one and a half liters. If you want a thicker or, conversely, thinner soup, adjust the amount of liquid. Add salt. Cook for about twenty-five minutes.

To get a beautiful dish in the future, ten minutes after boiling you can remove some of the inflorescences. They will be needed to decorate plates.

To make the soup thicker, add flour. But you need to do it wisely. The heat is reduced to a minimum, and the ingredient itself is poured in a thin stream, stirring constantly. Using a blender, beat the soup. Pour in vegetable oil. Add finely chopped greens and curry pepper. Cook for another five minutes. Then cover the dietary broccoli soup with a lid. Serve in about ten minutes.

Soup is poured into a plate, decorated with a cabbage inflorescence, and a dish of croutons is placed next to it.

Chicken broth soup

For the recipe for dietary broccoli soup, take the following products:

three hundred grams of cabbage;
one chicken thigh without skin;
one hundred grams of green peas, frozen;
one carrot;
onion head;
fifty grams of parsley and celery roots;
a couple of sprigs of parsley;
one small potato tuber;
two cloves of garlic;
bay leaf;
a little curry;
black pepper

Spices give dietary broccoli soup an exquisite taste. Curry can be replaced with turmeric if necessary. Spices are needed in minimal quantities, for example, on the tip of a knife. It is also worth noting that when preparing soup, you can use any dried herbs. Of course, it is advisable not to overdo it with them in order to feel the taste of the cabbage itself.

Making soup: quick and tasty

How to prepare diet broccoli soup? Pour a liter of water into a saucepan, bring to a boil, lower the chicken thigh, bay leaf and add salt. After boiling, foam may form and should be skimmed off.

Peel the onion and cut it into small cubes. Parsley and celery roots are also peeled and cut into medium-sized pieces. Add everything to the soup. They add peas. Frozen does not need to be defrosted first. After boiling, cook over low heat and cover. This takes about thirty minutes.

The bay leaf can be discarded. The thigh is removed and the meat is separated from it. You just need to act carefully so as not to get burned. The potatoes are peeled and cut into cubes, placed in the broth. The meat is also chopped and sent back to the pan. Add all the spices. Cook for another fifteen minutes. Add the broccoli florets and cook for another five minutes. Serve after the dish has been infused in the pan under the lid for at least ten minutes.

To get more, you can take flour. It is diluted in hot water and added to the broth, stirred and allowed to stand again. When serving, sprinkle the soup with chopped parsley.

First courses are an integral part of the human diet. Many people mistakenly believe that soups do not fill you up. However, this is not true. Many confirm that hot liquid soups can suppress hunger. Those who for some reason cannot get enough of the broth can use puree soups. This is a great way to diversify your menu. Broccoli is a storehouse of vitamins, while it has a minimum of calories. In addition, soups made from this type of cabbage look great. Combine broccoli with cauliflower, tomatoes, and herbs. Carrots or root vegetables are often added. When serving, many soups are decorated with broccoli florets and herbs.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in any way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.

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 your 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.
Saute 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 will you go to to maintain 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 boil 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 making 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

Pour 2 liters of water into a saucepan, add the breast and put on fire. When the water starts to boil, remove the foam, then reduce the heat, cover with a lid and leave to simmer for 20 minutes.

When the chicken breast is ready, remove it from the broth. Wash the broccoli with cool water and divide into florets. Place the broccoli in the chicken broth, put on the fire and cook for 15 minutes after boiling.

In the end, I ended up with boiled broccoli and chicken breast, which I split into medium-sized pieces for further processing.

Finely chop the onion and grate the carrots.

Fry carrots and onions in a frying pan for about 5 minutes.

Grind the broccoli in a blender until finely dispersed.

Also grind the fried vegetables in a blender with the chicken.

Put the broth on the fire and add broccoli, chicken and roasted in a blender. Stirring with a whisk, bring the entire mixture to a boil.

Pour in 150 ml of cream and continue stirring.

Add melted cheese spoon by spoon. Before adding the next spoon, try to ensure that the previous one dissolves in the soup. I got about 6-7 spoons. After we added the cheese, cook stirring for 2-3 minutes.

Pour the finished cream of broccoli soup into bowls and garnish with dill. Also add croutons to the soup if you have them. Very tasty and healthy!

Close-up photo of broccoli soup.

Bon appetit!

In cool weather, you especially crave hot, rich, thick first courses. Prepare a dietary or nutritious creamy broccoli soup - it will not only warm you up, but also saturate your body with useful substances. Learn about new recipes with photos and ways to prepare delicious treats from this type of cabbage. Try making a simple soup from ordinary ingredients incredibly aromatic and appetizing!

How to make creamy broccoli soup

Many housewives do not like broccoli because of its specific taste and the sulfurous smell that the vegetable emits when cooked. Despite this, cream of broccoli soup is in great demand among gourmets around the world and is appreciated for its soft, delicate consistency. The cooking algorithm is simple:

Make vegetable broth using broccoli and other vegetables.
Add cream, beat the mixture with a blender.
Season with spices and salt.
Sprinkle with herbs and serve with croutons.

Food preparation

Before preparing a delicious treat, you should carefully study the recipe for creamy broccoli soup. The main ingredient is broccoli: it can be used fresh or frozen. Vegetables should be pre-washed and peeled, cut into equal, small cubes. It is better to buy cream with medium fat content, from 10% and above. The meat components can be boiled in the same broth in which the cabbage was cooked.

How to properly boil broccoli

The cabbage should be divided into florets, if necessary, and then immersed in boiling, lightly salted water. This is necessary so that it retains all the beneficial substances as much as possible. Fresh vegetables are boiled for 5-7 minutes, frozen - 10 minutes. To preserve the unique color of the vegetable, immediately after boiling, place the inflorescences in ice or very cold water.

Cream of Broccoli Soup Recipe

Before you prepare broccoli soup with cream, you should learn some cooking tricks that will help make the treat very tender and give it the desired consistency. To get rid of the unpleasant “sulphurous” smell of the vegetable, you need to add a pinch of soda to the water where the inflorescences are boiled. The main requirement for such a dish is a creamy structure, and to achieve it, you need to boil the vegetable well, because only soft ingredients can turn into a soft, delicate cream.

Broccoli soup with cream

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 96 kcal/100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

When choosing cabbage, pay attention to its size - you should not buy forks that are too large; a medium head of cabbage will do just fine. You can add chicken breast to the broth - this will make the treat more rich and nutritious, but the classic version does not provide for this. Broccoli stems should not be discarded; they are also added to the soup and then removed before blending.

Ingredients:

cream – 150 ml;
cabbage – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
dill, salt - to taste;
black and white ground pepper.

Cooking method:

We separate the broccoli into inflorescences, then rinse them well.
Boil 2 liters of water, place cabbage in a container, cook for 10-12 minutes. over medium heat.
Remove the vegetable and rinse with cold water.
Cut the carrots and onions into thin strips and fry with olive oil until soft.
Place the cabbage and fried vegetables in a blender and blend until smooth.
Transfer this mass to the hot broth and bring to a boil.
Season with salt, spices, add cream.
Boil for 2-3 minutes, remove from heat.

Dietary cream soup

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 56 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

This soup is a great way to not only get in shape, but also feed your family a healthy diet dish. To further reduce the calorie content, you can use cream with a low fat content, and it is recommended to season the tasty treat with finely chopped garlic. Serve creamy broccoli soup with a sprig of rosemary or basil.

Ingredients:

chicken broth – 2 l;
potatoes – 2 pcs.;
broccoli – 300 g;
onion – 1 pc.;
butter –50 g;
vegetable oil – 50 ml.

Cooking method:

The finished chicken broth needs to be strained so that the future treat is homogeneous.
Place 2 types of oil in a deep frying pan and heat well.
Chop and fry the onion.
Cut the potatoes into cubes and add to the onion.
Place all these ingredients in a container with broth and stir.
Immerse the broccoli stalks in the broth and cook for 12 minutes from the moment it boils.
Use a blender to puree and season the creamy broccoli soup.
Place herbs on the bottom of the plates, then fill them with cream.

Cream soup with broccoli and chicken

Time: 60 minutes.
Calorie content of the dish: 64 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

This light, delicate soup is sure to please adults and picky children. It is not only very tasty, but also nutritious. When cooking broth, cooks recommend using bone parts of the bird, not just fillets. Add your favorite spices to the cream soup and it will sparkle with new colors. Serve the treat with crackers or garlic croutons - they give it even more piquancy.

Ingredients:

hard cheese – 50 g;
potatoes – 4 pcs.;
chicken – 500 g;
cabbage – 4-5 large inflorescences;
carrots – 1 pc.;
onion - 1 head;
water – 2 l;
salt, spices.

Cooking method:

Rinse the chicken, cut into pieces, place in a saucepan, cover with cold water. Cook the broth for 40 minutes from the moment it boils.
Place cabbage, whole onion, and diced potatoes into the soup.
Peel the carrots, cut into cubes, and add to the rest of the vegetables. Cook the soup for 15-20 minutes.
Remove the chicken and shred it.
Beat the mixture with a blender and season to taste with spices and salt.
Pour the finished soup into bowls and sprinkle with grated cheese.

From broccoli and cauliflower

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 64 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty: easy.

The photo of this wonderful dish is simply mesmerizing, it makes you want to drop everything and immediately prepare a treat. The recipe for cream of broccoli soup is called “Yin-Yang” for good reason, because in plates it is presented in the form of a beautiful two-color composition: broccoli and cauliflower puree. This treat can be prepared for a holiday table or Sunday lunch and surprise your loved ones. Sprinkle the finished cream soup with grated Parmesan cheese or any other cheese - it will become even more delicious.

Ingredients:

broccoli – 500 g;
cauliflower – 500 g;
onion – 1 pc.;
potatoes – 2 pcs.;
olive oil – 50 ml;
broth - 2 l;
cream – 200 ml;
cheese –50 g;
spices, salt.

Cooking method:

Each type of cabbage should be divided into inflorescences and boiled in salted water until tender (in different containers).
Cut the onion into cubes, do the same with the potatoes.
Fry the onion cubes in oil, then add the potatoes.
Transfer this mixture to the hot vegetable broth that is left after boiling the cabbage. Cook for 12 minutes.
Divide the soup into 2 parts: place cauliflower in one, broccoli in the other.
Add hot cream to each of these containers and puree with a blender.
Place the mixture on a plate in the form of a yin-yang sign and sprinkle with grated cheese.

Spinach and broccoli soup

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch.
Cuisine: Italian.
Difficulty: easy.

The stunningly beautiful color of this creamy broccoli soup is eye-catching. Chefs recommend preparing the dish without using meat broth (vegetable broth), but this is a matter of taste. If you want to emphasize the creamy flavor of the cream soup, you can add melted cheese or milk. When choosing spinach for this first dish, pay attention to the frozen product - it retains color well.

Ingredients:

spinach – 300 g;
cabbage –500 g;
onions – 2 pcs.;
cream – 1 tbsp;
olive oil – 40 ml;
water – 1.5 l;
cheese – 100 g.

Cooking method:

Boil the cabbage for 12 minutes. after the water boils.
Chop the onion, fry it in oil until soft, add spinach.
Place the fried vegetables in a container with cabbage and simmer for 15 minutes.
You should not add a lot of water so as not to lose the thickness of the puree. Add fluid only if necessary. Season the cream of soup.
Blend the soup until smooth and creamy using an immersion blender. Serve to the table.

Cream soup with zucchini

Time: 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

The principle of preparing this broccoli cream soup is similar to the others - you need to boil all the vegetables until tender, season, chop, and bring to the desired consistency and taste. Please note that the boiling time for vegetables varies: cabbage takes longer to cook than zucchini, so you need to add it to the broth earlier. Another trick is that you need to puree the components without broth, the latter should only be added as needed.

Ingredients:

zucchini – 300 g;
onion – 1 head;
celery – 100 g;
broth - 1 l;
broccoli –300 g;
cauliflower – 300 g;
milk – 100 ml;
cheese – 50 g;
spices, salt.

Cooking method:

Peel and cut the onion into small cubes, fry in a little oil.
Peel the celery, cut into cubes, add to the onion.
Remove the skin from the zucchini, cut into cubes, add to the vegetables and fry for 15 minutes.
Place all the vegetables in the broth and cook until fully cooked.
Puree the mixture with a blender, season to taste, and add hot milk.
Grate the cheese on a coarse grater and sprinkle it over the creamy broccoli soup.

With shrimp

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

If you love light, creamy taste and are a fan of Thai cuisine, feel free to add this recipe with photos to your culinary collection! The peculiarity of this method is the preparation of broth from shrimp shells, which perfectly emphasizes the neutral taste of cabbage. Complete the cream soup with grated cheese and finely chopped garlic - these components go well together.

Ingredients:

shrimp – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 4 cloves;
cheese – 50 g;
cabbage – 1 head;
cream – 1 tbsp;
vegetable oil – 2 tbsp;
salt, spices - to taste.

Cooking method:

Fry the shrimp in hot oil for 3 minutes without removing their shells.
Boil water in a saucepan, place shrimp in it, already cleaned of entrails and heads. Add salt and cook the broth for 15 minutes.
Strain the broth and cool slightly.
Peel the vegetables. Cut the onion into cubes, grate the carrots on a coarse grater, and divide the cabbage into inflorescences.
In the frying pan in which the shrimp were fried, fry the vegetables (carrots, onions) one by one, add chopped garlic.
Place all ingredients in a deep container, add cream, and add cabbage inflorescences.
Bring the dish to taste. As soon as the mixture boils, place the shrimp in it and cook for 5 minutes.

Creamy soup with broccoli and salmon

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 116 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

Hearty, nutritious creamy broccoli and salmon soup is quick and easy to prepare. Not only fresh, but also frozen cabbage is suitable for this. This dish can be served at a festive table, because the thick, rich treat will not leave anyone indifferent. The thickness of the soup is adjusted by adding cream or milk. When serving a fragrant dish to the table, do not be lazy to dry the croutons in advance.

Ingredients:

salmon – 300 g;
potatoes – 6 pcs.;
cabbage – 500 g;
cream – 200 ml;
salt, bay leaf.

Cooking method:

Prepare fish broth. To do this, place it in hot water and cook over low heat for 30-40 minutes.
Remove the salmon and break it into pieces, removing the bones.
Place peeled, diced potatoes in the same container and cook for 15 minutes.
Divide the broccoli into florets and add to the potatoes.
Add fish and cream, add bay leaf and add salt.
Cook for another 7 minutes until done.

With champignons

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 72 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

Fragrant, delicious creamy broccoli and mushroom soup is an excellent first hot dish for the Sunday table. To prepare it, select small champignons, rinse them under running water and dry well. When preparing a dish, you can use both milk and cream - this is worth remembering for those who are on a diet, but do not want to give up their favorite dishes.

Ingredients:

garlic – 3 cloves;
cream – 200 ml;
broccoli – 500 g;
mushrooms – 300 g;
butter – 40 g;
spices, salt.

Cooking method:

Boil broccoli in salted water until tender.
Cut the champignons into 4 parts, immerse in vegetable broth, cook for 7 minutes.
Place this entire mass in a blender, add softened butter, garlic, cream, and a glass of broth. Puree.
Bring to taste and serve.

Cheese cream soup

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 115 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

A fragrant, incredibly tender creamy broccoli soup, which can be compared to a sauce rather than a first course, is easy to prepare even for a novice housewife. This dish will especially appeal to gourmets who know a lot about delicious vegetable treats. The basis of the soup is processed cheese, when purchasing which you need to pay attention to its natural composition - the consistency of the finished first course depends on this.

Ingredients:

broccoli – 400 g;
flour – 80 g;
onions, carrots - 1 pc.;
butter – 70 g;
milk – 1 tbsp.;
vegetable broth – 2 l;
processed cream cheese – 400 g.

Cooking method:

Melt the butter in a deep saucepan.
Add finely chopped carrots and onions, fry for 6-7 minutes.
Add flour, fry for 2 minutes.
Now it's the broth's turn - add it, stir thoroughly.
Add broccoli florets and simmer soup for 12 minutes.
Add milk, melted cheese, mix well.
Serve creamy broccoli soup with chopped basil.

Benefits of broccoli for the body

The benefits of this variety of cabbage can hardly be overestimated. Famous nutritionists have long included broccoli in their diets. This vegetable has a beneficial effect on the circulatory and cardiovascular systems, normalizes blood sugar levels, helps improve memory and normalize the functioning of the nervous system. Here are a few facts that indicate that this vegetable should appear on our tables more often:

It holds the record for calcium content: 100 g of product contains 180 mg of this valuable microelement.
Broccoli contains 10% of the daily value of iron.
Vitamin C in this type of cabbage is about 100% of the daily value.