Creamy broccoli soup with cream. Step-by-step recipe with photos

First you need to process the broccoli. A lot of dirt, sand and even small caterpillars can hide in its inflorescences. To get rid of all this, cut the inflorescences from the head of cabbage and place them in a bowl of cold salted water. After a quarter of an hour, change the water and rinse the cabbage again. And then one more time under running water.

Pour water into a saucepan and put it on the stove to boil. If you have some chicken or meat broth, use it instead of plain water. In the meantime, peel and rinse the potatoes and carrots. Cut the vegetables into pieces or slices - your choice. When the water in the pan boils, add the vegetables there.

Once the broth has returned to a boil, add the broccoli to the pan. Stir and cook over low heat with the lid closed.

Peel the onion and garlic and chop finely. Fry a little in a frying pan with sunflower oil.

And the vegetables have already settled a little in the pan. They should be stirred and spices added to taste. Ground pepper, bay leaf or something else.

Add the sauteed onions with garlic and butter there.

Cook for another couple of minutes and remove the soup from the heat. Now be sure to take out the bay leaf - it has already given up all its flavor and is no longer needed.

Arm yourself with an immersion blender. At the first speed, grind the soup to a puree. Experienced chefs not only grind the soup with a blender, but also rub it through a fine iron sieve. This gives the first dish a creamy consistency. If a lot of liquid has boiled away during cooking, you can now add some hot boiled water. This way you control the thickness.

Cut the wheat bread into small cubes and fry in a dry frying pan. The pieces should be an appetizing rosy color. Use any bread you like for croutons. Even stale pieces of rye, black or Borodino bread will do. If you have store-bought crackers at home, feel free to take them and add them to the soup.

Before serving the cream of broccoli soup, sprinkle it with toasted croutons.

↑ Creamy broccoli soup

To make creamy broccoli soup, use vitamin-packed green vegetables and good quality heavy cream. The dish does not take long to prepare, but the result exceeds all expectations!

Ingredients:

Head of broccoli – 0.6 kg;
Asparagus – 0.2 kg;
Green peas (fresh frozen) – 3-4 tbsp. l.;
Potatoes – 2-3 pcs.;
Water – 3 tbsp;
Cream – 1 tbsp;
Bread (wheat) – 80 g;
Salt - to taste;
Ground pepper - to taste.

Preparation:

Rinse and peel all vegetables. You can immerse the cabbage florets and asparagus in one bowl of water and rinse thoroughly. Also prepare the potatoes.
Fresh frozen green peas do not require any preparation. Just take it out of the freezer.
Now cut all the vegetables into approximately equal pieces. Place everything (along with the peas) in a saucepan and fill with water (0.6 l). Bring to cook over high heat. When it boils, reduce the heat and cook with the lid almost closed.
In the meantime, cut the bread into pieces. Place them on a baking sheet and bake in the oven (200 C). The ruddy color is formed in just a few minutes.
After a quarter of an hour of cooking, all the pieces of vegetables in the pan should be ready. Add salt and ground pepper to the soup to taste. Stir and remove from heat. Take out a couple of boiled cabbage inflorescences and leave for an appetizing serving.
Grind the mixture in a saucepan with an immersion blender until pureed.
Heat the cream separately, but do not boil. Pour them into the pot of soup. Stir and the dish is ready! Serve the soup hot, garnished with boiled cabbage inflorescences and wheat croutons.

Step-by-step recipe for custard pancakes

Ingredients:

Kefir – 300 ml
chicken eggs - 2 pcs
wheat flour - 1.5 cups
soda - 1/2 tsp
sugar - 1 tbsp. l
vegetable oil - 4 tbsp. l
salt - 1/2 tsp.

Cooking method:

In a deep container, combine eggs, sugar, salt and beat with a mixer or whisk until foam appears.

Add kefir and sifted flour to this and beat thoroughly until the last lump disappears.

We extinguish the soda using boiling water, then, while stirring, pour it into the dough in a thin stream.

Add vegetable oil, mix well and let sit for 15 minutes.

Lightly grease a hot frying pan with oil, pour a ladle of dough into it and distribute it in a circular motion over the entire bottom.

Now fry on each side until golden brown.

Then we place the finished pancakes in a plate on top of each other in a stack, while greasing each one with butter.

↑ Dietary broccoli cream soup

Diet broccoli puree soup does not contain a single product containing even a drop of fat! This first course is perfect for a healing menu or for restoring the body after a long illness.

Ingredients:

Broccoli – 0.5 kg;
Leek – 0.4 kg;
Red tomato – 0.5 pcs.;
Carrots – 0.5 pcs.;
Fresh parsley – 2-3 sprigs;
Filtered water – 1 l;
Salt - to taste.

Preparation:

Rinse all vegetables and herbs under running water. Pay special attention to the onions. There is often a lot of sand hidden between its leaves, so divide the onion into parts and then rinse. You can keep the cabbage in a cup of salted water for a quarter of an hour, and then rinse it - this way its inflorescences will be better washed.
Then cut the broccoli into pieces. Cut the onion into strips. Also chop the tomato and carrot into strips.
Place all vegetables in a saucepan and cover with cold water. Bring to a boil over high heat. Remove any foam that appears.
Then add salt and reduce heat to moderate. Cook the soup with the lid half closed.
When all the vegetables are ready, puree them with a blender until smooth. You don’t have to chop some of the vegetables, but decorate the soup in a plate with them.

Making easy cabbage soup

First, peel the vegetables. Grate the carrots on a coarse grater. Cut the onion finely. Melt a piece of butter in a frying pan and fry the onion. It should brown slightly. This takes a couple of minutes. Then add the carrots and keep it there for another five minutes. Of course, you can also use vegetable oil. But it is the cream that gives the broccoli puree soup a softer taste.

Water is poured into the pan. The greater the amount, the thinner the soup will be. Potatoes are cut into random pieces. The advantage of this soup is that the vegetables can be cut in different ways. The only thing is that it’s better to make the pieces the same size so that they cook at the same time. When the water boils, add the potatoes. Wash the broccoli, divide the large inflorescences into parts and add them to the pan with the potatoes. When the vegetables become soft, add the fried onions and carrots. Cook for another ten minutes. The cheeses are cut into cubes and placed in a saucepan, stirring. When they dissolve, turn off the stove, cover the soup with a lid and let it stand. Using a blender, puree all ingredients. Add salt and pepper to taste. Served with fresh herbs and croutons.

↑ Spinach, broccoli and celery soup

Broccoli and spinach puree soup has a pleasant greenish color and an appetizing bouquet of aromas. And the addition of celery and chicken egg makes the dish satisfying. At the same time, the first dish remains low in calories. Suitable for dietary or baby food. The recipe uses celery stalks. But if you wish, they can be successfully replaced with the root of the same vegetable.

Ingredients:

Spinach - a bunch;
Broccoli – 0.6 kg;
Celery stalks – 2-3 pcs.;
Leek – 0.1 kg;
Chili pepper - tip;
Chicken egg – 1 pc.;
Salt - to taste;
White pepper - to taste.

Preparation:

Prepare all vegetables. Clean them thoroughly and rinse them several times. Then cut approximately equally. Chop the spinach.
Place the chopped broccoli, leeks, chillies and celery stalks in a saucepan. Pour two full glasses of water and cook until the pieces are soft. It is better to keep the lid on the pan covered. This way all the vitamins will remain in the pan and will not evaporate.
Add spinach to vegetables and stir. Cook for another 3-5 minutes. To prevent fresh herbs from turning brown and remaining bright in color, always add them to boiling water at the end of cooking.
Break the egg into a glass, shake slightly until smooth. Salt and season with white pepper. Pour the mixture into the soup while stirring. Stir until the egg is set and white.
Remove the pan from the heat. Use a blender to puree the soup. Or pass it through a fine sieve, but this option will take longer.
Pour the finished soup into a plate or bowl. Garnish with thinly sliced fresh leeks.

↑ Broccoli and zucchini soup

Broccoli and zucchini soup is prepared with a minimum of ingredients. In addition, it is permissible to use frozen vegetables rather than fresh ones. In winter, they are not expensive in stores. And if you have homemade fall vegetables in your freezer, feel free to use them for the recipe.

Ingredients:

Head of broccoli – 1 kg;
Young zucchini – 0.5 kg;
Water – 1 l;
Wheat flour – 1 tbsp. l.;
Salt - to taste;
Lavrushka – 1 pc.

Preparation:

Peel fresh vegetables, rinse thoroughly and chop. If you take frozen pieces, immediately place them in the pan. No need to thaw.
Fill the pan with water and bring to a boil over high heat. Then turn down the heat. Add bay leaf to the vegetables. Cook at a low simmer. It is correct to fill the pan three-quarters full. This way you can close it with a lid and the soup won’t escape.
Heat the flour in a dry frying pan until the color changes from white to cream.
After a quarter of an hour, the pieces will become soft. Remove the bay leaf. Pour flour into the pan and stir. Turn the mixture into puree using a blender. The consistency should resemble thick sour cream.
Add salt to taste and immediately serve the hot dish to the table.

Cooking features

The technology for preparing puree 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 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.

The dish 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.

↑ Cream soup of broccoli and mushrooms

To prepare puree soup from broccoli and mushrooms, take dried forest mushrooms or fresh ones - champignons, oyster mushrooms or honey mushrooms. Pickled mushrooms from homemade preparations for the winter are also suitable, but rinse them before cooking.

Ingredients:

Dried mushrooms - a handful;
Broccoli – 0.5 kg;
Onions (or shallots) – 0.2 kg;
Milk – 0.5 tbsp;
Butter – 1-2 tsp;
Salt - to taste;
Ground spices - to taste.

Preparation:

Fill the dried mushrooms with water in advance and leave to swell. This will take a couple of hours. Then boil until tender in the same water and drain the broth. Cut the mushrooms into pieces. This is convenient to do with kitchen scissors.
Separate the broccoli into florets and rinse thoroughly. First in a cup of water, then under running tap.
Peel the onion, rinse and finely chop with a knife.
Place mushrooms, cabbage and onions in a saucepan. Fill with water - 1.5 liters is enough. Cook until the vegetables are soft – 15-20 minutes. Keep the fire moderate.
Add butter, salt and spices. Stir and remove from heat.
Puree the mixture with a blender.
Heat the milk separately and pour into the soup. Stir. The food is ready to eat. Bon appetit!

Previously, we prepared mashed potato soup with meatballs.

Vegetable soup: tasty and healthy

To prepare broccoli puree soup with vegetables, you need the following ingredients:

400 grams of broccoli;
three potato tubers;
one large carrot;
one onion;
a piece of butter;
processed cheese - three pieces;
salt and pepper to taste.

This dish is prepared with vegetable broth. If necessary, you can remove oil from the list of ingredients and not fry some of the vegetables. Then the calorie content will decrease.