Broccoli soup: 5 recipes with photos

Tender and light broccoli soup is the perfect dish for a light dinner or lunch. The taste is a little unusual, but the benefits from it are simply incredible. It’s not for nothing that nutritionists and doctors unanimously insist on the need to include such a first course in your daily diet.

Don't like broccoli in its pure form? Just use recipes that combine the vegetable with other ingredients. Preparing vegetable soup is quite simple and quick. You can choose the consistency to your taste: puree or classic stew. In each variation, the soup turns out to be especially tasty and original. Its nutritional value is about 60 kcal.

Broccoli and cauliflower cream cheese soup

Cheese soup is a not boring dish, ideal not only for lunch, but also for dinner and even breakfast.

Ingredients:

Broccoli – 300 gr
Cauliflower – 300 gr
Cheese - 75 gr
Onion - 1 pc.
Garlic - 2 cloves
Flour - 1 tbsp
Olive oil - 2 tbsp
Milk – 200 ml
Salt to taste

Preparation:

First you need to defrost the cabbage, or separate it into inflorescences, then fill it with cold water and put it on the stove. Cook for 20 minutes. Cut the garlic and onion into cubes and fry in preheated olive oil until golden brown, then add flour. Saute, stirring thoroughly for about 3 minutes.

Grate the cheese on a coarse grater. Add the roasted vegetables to the pan. Cook for 10 minutes. Use an immersion blender to puree the soup. Pour grated cheese into the hot soup and stir until the cheese is completely dissolved. Serve the soup hot, garnished with herbs.

Creamy broccoli soup

It’s not at all difficult to prepare this first dish according to the photo recipe - even a schoolboy can do it. The soup turns out very tender with a light creamy structure. Suitable for a quick lunch, dinner or snack. Best served with homemade croutons.

Ingredients:

Broccoli – 400 g;
Cream 10% – 150-200 ml;
Egg yolks – 2 pcs.;
Onion – 1 pc.;
Garlic – 2-3 cloves;
Greens (dill, parsley).

Cooking method:

Boil the chicken eggs hard in advance. Boil the broccoli along with the peeled onion in lightly salted water for 10 minutes from the moment it boils.
Drain 2/3 of the broth from the pan. Puree the vegetables and remaining broth using a blender. Pour cream into the green mass, mix everything and put on low heat.
Salt and pepper to taste. Rub garlic cloves into egg yolks. Stir until smooth and add the mixture to the pan.
Pour the puree soup into bowls and garnish each serving with finely chopped herbs. This soup will definitely not leave adherents of proper nutrition and a healthy lifestyle indifferent.

Cauliflower and broccoli puree soup with beef broth

Puree soup with beef broth is a real salvation for those tired of diet dishes. Cooking it is no less difficult.

Ingredients:

Beef for soup – 300 g
Broccoli - 200 gr
Cauliflower – 300 gr
Potatoes - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Salt to taste
Vegetable oil - 2 tbsp
Parsley dill

Preparation:

Let's prepare the necessary ingredients, wash and peel the vegetables. Place the beef in boiling water, add one whole onion and cook until tender for 60-70 minutes. Remove the boiled meat from the broth and cool.

Add broccoli and cauliflower, cut into medium-sized pieces, to the prepared broth. Cook over medium heat for 30 minutes. Grate the carrots and add to the soup. Add salt. Cut the meat into small pieces and also place in the pan.

The bay leaf will add a spicy note to the soup and should be dipped into the soup for 10 minutes. After 40 minutes, the soup is ready. Grind in a blender to a puree consistency. Before serving, garnish with fresh herbs.

Delicious broccoli cheese soup

Cheese soup with broccoli is very tasty and healthy. This first dish can be prepared for all family members: from young to old. Processed cheese can be replaced with hard cheese of varieties that melt well when heated.

Ingredients:

Broccoli – 300 g;
Potatoes – 500 g;
Carrots – 1 pc.;
Onion – 1 pc.;
Processed cheese – 2 pcs.;
Greenery;
Salt.

Cooking method:

We prepare the necessary products: peel the potatoes, onions and carrots. Cut the potatoes into small cubes, finely chop the onion.
Grate the carrots on a coarse grater. Separate the inflorescences from the broccoli. Place the potatoes in boiling lightly salted water. Melt butter in a hot frying pan and fry onions and carrots in it for 5 minutes.
Place the roast and broccoli in the pan with the potatoes, mix everything and cook for about 10 minutes over low heat. Meanwhile, grate melted cheese on a fine grater. Add it to the soup and mix everything thoroughly. Let it simmer for another 5 minutes.
Pour the broccoli cheese soup into bowls. Finely chop the greens and sprinkle each serving. It looks very appetizing and attractive, and the taste is simply amazing.

Cauliflower and broccoli soup with milk

Cauliflower and broccoli puree soup with milk is a classic cream soup recipe. The classic recipe contains dairy products; milk gives a particularly mild taste to the dish.

Ingredients:

Cauliflower – 250 gr
Broccoli – 250 gr
Milk – 600 ml
Butter - 2 tbsp
Flour - 1 tbsp
Salt pepper to taste
Crackers

Preparation:

Wash the broccoli and cauliflower, cut it and pour boiling water over it. Add salt. Cook for 10 minutes. Puree. Fry the flour in butter for 2-3 minutes, then beat with milk and salt. Add the milk mixture to the puree and cook for another 2-3 minutes, stirring. The dish is ready! Decorate with crackers and croutons. Bon appetit.

Delicious creamy soup of broccoli, zucchini, pumpkin, pepper

A delicious dish, especially if you take young zucchini and fresh, not frozen, cabbage. Ambrosia, not vegetable cream soup. I also talked about recipes for pureed pumpkin soup

Ingredients:

Cabbage – 350 gr.
Zucchini – 400 gr.
Pumpkin – 300 gr.
Bell pepper.
Cream – 100 ml.
Garlic – 2 cloves.
Onion - head.
Vegetable broth - 1.5 liters.
Butter - spoon.
Dry garlic - a teaspoon.

Preparation:

Prepare the vegetables. Cut pumpkin and zucchini into cubes. Divide the broccoli into segments. Remove the seeds from the sweet pepper and cut the pulp into cubes.
Chop the garlic into crumbs and trim the onion. Sauté in melted butter until translucent.
Place peppers and pumpkin in the pan and continue frying together.
When the vegetables are lightly browned, add the broth. Add the zucchini first, then add the broccoli after 5 minutes. Continue boiling the vegetables for another 15 minutes.
Grind the contents with a blender, add cream. Let the soup boil, then turn off the stove.

Pumpkin puree soup with cauliflower and broccoli

Pumpkin and cabbage soup is an incredibly easy dish that you can prepare as a starter or easily replace it as a side dish by adding meat.

Ingredients:

Bottle pumpkin – 300 gr
Broccoli - 200 gr
Cauliflower – 200 gr
Garlic - 3 cloves
Butter - 40 g
Cream - 100 ml

Preparation:

Wash and peel the vegetables, then cut them. Place a pan of water on the stove and add pumpkin and cabbage there. Salt and pepper. Place butter in a preheated frying pan and fry the garlic; when the tart garlic aroma spreads throughout your kitchen, remove the frying pan from the stove and place its contents in the pan. Cook for 30 minutes.

During cooking, the soup must be pureed; an immersion blender is the best assistant in this matter. Next, add cream to the soup. Your delicious dish is ready. When pouring the soup into bowls, don't forget to add a piece of butter. And fried croutons or toast will perfectly complement your meal.

Broccoli soup - a simple recipe with chicken broth and milk

Take:

Broccoli - inflorescences.
Red onion – ½ head.
Carrot – one small.
Flour – 1.5 large spoons.
Chicken broth – 0.5 liters.
Milk (or cream) – 100-150 ml.
Pepper, salt.
Butter – 40 gr.

Step by step recipe:

Chop the red onion into quarters.

Chop the carrots into cubes.

Melt a piece of butter in a saucepan for cooking soup. Lay out the onion slices first. After a couple of minutes of frying, add the carrots. Continue to cook, stirring vigorously, until the vegetables are lightly browned.

Throw flour into the pan, stir. Fry until the flour turns a little golden.

Pour in the chicken broth, add the cabbage florets, and immediately add salt to the contents. Cook after boiling for about a quarter of an hour so that the broccoli has time to become soft. If there is too much broth, drain some of it, then, if necessary, return it back.

Use a blender to turn the vegetable mixture into a puree.

Pour in the milk and whisk the soup again until smooth.

Now decide on the consistency of the puree soup. If it turns out too thick, dilute it with poured broth. At the same time, adjust the taste for salt.

Baby cauliflower and broccoli soup

What could be better than broccoli puree? Only pureed broccoli and cauliflower soup.

Creamy broccoli and cauliflower soup with herbs

Making a gourmet dish from ordinary products is as easy as shelling pears if you have a large selection of spices, seasonings and spices in your kitchen arsenal. Spicy creamy vegetable soup will be an unusual addition to lunch, and a light snack for the holiday table.

Ingredients:

Brocolli cabbage – 300 gr
Cauliflower – 300 gr
Brussels sprouts – 100 gr
Carrots - 1 pc.
Quail egg - 2-3 pcs
Basil - 1 tsp
Oregano - 1 tsp
Dried garlic -1 tsp.
Black pepper to taste
Olive oil - 2 tbsp
Cream for decoration

Preparation:

Wash and peel the carrots, disassemble the cabbage into inflorescences. Place in a pan of water and cook after boiling for 20 minutes. In another pan, put quail eggs to boil, at the rate of 2 eggs per serving.

Pour olive oil into a heated frying pan and add spices: oregano, garlic, basil, black allspice. Fry the spices for 2 minutes.

After the fried spices, add them to the pan with the vegetables and add salt. Grind the soup in a blender until it becomes a thick cream. When serving, add eggs cut into two halves and garnish with cream.

The broccoli should be slightly al dente i.e. crispy, this way you can retain more nutrients

Broccoli, cauliflower and Brussels sprouts soup with spinach

The dish has an unusual taste, since it combines as many as three varieties of different cabbage. The soup is very elegant, emerald in color, there is nothing to say about the taste. In just 10 minutes you will be treated to a low-calorie diet dish.

Compound:

Broccoli, Brussels sprouts, cauliflower – 500 g each.
Spinach – 300 gr.
Cream – 0.5 liters.
Pepper, salt, nutmeg.

Preparation:

Prepare vegetables for cooking - peel, wash, cut.
Pour water into the pan, when it boils, add all the cabbage. Cook after boiling for 7-10 minutes.
Place the vegetables in a bowl and puree them with a blender. We don't need the broth anymore.
At the same time, boil the spinach in a separate saucepan. It cooks quickly, just a couple of minutes. Then throw it away, collect the broth in a separate bowl, we will need it later.
Grind the spinach into a puree and add to the rest of the vegetables.
Pour in the broth left after cooking the spinach as much as necessary for a thick consistency.
Go through the blender one more time. Season with salt, nutmeg and pepper. Place on the burner and boil.
Warm the cream in a small saucepan and add to the puree. Let it boil, but don’t let it boil too much, then turn it off.

Quick creamy broccoli and cauliflower soup with garlic croutons

The soup is called fast because it takes only 30 minutes to prepare. Fast and tasteful!

Ingredients:

Cauliflower – 250 gr
Broccoli – 150 g
Zucchini – 350 gr
Onion - 1 pc.
Carrots - 1 pc.
Milk – 200 ml
Wheat bread - 2 slices
Garlic - 3 cloves

Preparation:

In the pan in which we will cook the soup, fry carrots and onions in vegetable oil. Then add chopped zucchini and cabbage. Mix thoroughly and quickly. Next, fill the contents of the pan with boiled water.

While the soup is cooking, prepare the garlic croutons and cut the bread into small cubes. Add a couple of cloves of garlic, previously crushed, to a frying pan with olive oil and place on the stove, then carefully place the croutons. Fry, stirring vigorously over high heat for 5 minutes until golden brown.

After 20 minutes of simmering, the soup is ready. Before serving, puree the soup, add granulated dried garlic, salt, and ground pepper to taste. Serve with croutons for lunch.

Thick broccoli and cauliflower soup with lentils

Lentils are a champion in protein content and therefore an excellent alternative to meat. If you are fasting or a vegetarian, you will definitely love this soup. Lentil soup is very satisfying and nutritious.

Ingredients:

Broccoli – 200 gr
Cauliflower – 200 gr
Sweet pepper - 1 pc.
Tomato – 1 pc.
Carrots - 1 pc.
Onion 1 - pcs.
Yellow lentils – 100 gr
Vegetable oil - 2-3 tbsp
Salt and herbs to taste

Preparation:

Yellow quick-cooking lentils do not need to be soaked, just add two glasses of water and put on the stove. Then add chopped broccoli and cauliflower. Cut carrots, onions, tomatoes and bell peppers into small pieces and fry. Place the roast into the soup. After 40 minutes the soup is ready. Add salt and herbs to the soup to taste and puree with a blender.

Add a pinch of dried mint to the lentils while cooking and you will discover their taste in a new way.

Broccoli and cauliflower soup with chicken breast

Cabbage soup with chicken breast is a real fitness soup. A large amount of protein and a minimum of fat is all you need for ideal PP (proper nutrition).

Ingredients:

Chicken breast – 200 gr
Cauliflower and broccoli - 1 pack
Onion - 1 pc.
Garlic - 3-4 cloves
Cream - 150 ml

Preparation:

Wash and skin the chicken breast as needed and boil for 1 hour. Remove the meat from the broth and let it cool, while the breast cools, chop the pre-peeled onion and garlic.

Grind the chicken meat. Pour oil into a saucepan and add garlic, onion, chicken, and cabbage. After boiling, cook for 10 minutes. Puree the soup. Add cream and bring to a boil. Serve hot.

Broccoli soup - step by step photo recipe

A little unusual in taste, but a very original soup that is prepared quickly and easily. Green peas give it a special flavor. Dry crushed, fresh, frozen and even canned will do.

The recipe uses coconut oil for flavor. But it can be replaced with regular butter.

Your rating: ( 8 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes

Quantity: 8 servings

Thick creamy broccoli and cauliflower soup with cream

Both adults and children will enjoy the thick creamy soup; its delicate taste will not leave anyone indifferent.

Ingredients:

Cauliflower – 400 gr
Broccoli - 400 gr
Cream - 150 ml
Dill to taste
Parsley to taste
Green onions to taste

Preparation:

Cabbage must be taken in equal proportions: 400 grams of cauliflower and 400 grams of broccoli, pour 600 ml of water and cook until tender for 30 minutes. Then add cream and cook for another 5 minutes. Puree the cooled soup. Add fresh herbs to the plate in portions. Can be served cold.

Vegetable cream soup from broccoli and cauliflower

Vegetable soup is a great snack option on the run. You can safely fill your thermoses and containers with this soup and run errands!

Ingredients:

How to make broccoli soup with chicken

The following recipe makes a complete first course, because it is cooked in chicken broth. In addition to broccoli, you can use any other vegetables - bell peppers, tomatoes, potatoes, green peas, etc.

You can use any part of the chicken for the broth. The meat can be removed from the bones and returned to the broth, or when serving, place a whole piece on each plate.

Ingredients:

Chicken drumsticks – 3 pcs.;
Water – 1.5 l;
Onion – 1.5 pcs.;
Garlic – 4 cloves;
Bay leaf, salt, black pepper - to taste;
Broccoli – 1 head;
Tomato – 1 pc.;
Frozen green vegetables (zucchini, green peas, beans) – 150-200 g;
Potatoes (large) – 1 pc.;
Cream cheese - optional;
Boiled eggs and sour cream - for serving.

How to prepare:

Place chicken legs in a saucepan and pour cold water. We send there the peeled garlic and onion (throw in half whole, and chop the other onion into small cubes). Add bay leaf, salt and pepper. Place on the stove and cook for 20 minutes after boiling.
Cut the tomato and peeled potatoes into small cubes, divide the broccoli into florets. Don’t forget to periodically skim the foam from the broth. Then we catch whole onions and garlic from it.
We immediately add potatoes, fresh and frozen vegetables. Cover the pan with a lid and cook the soup for about 5-7 minutes. If desired, add cream cheese and herbs a couple of minutes before the end of cooking.
Pour the prepared first course into plates. Add slices of chicken egg and sour cream to each serving. This incredibly healthy broccoli soup is sure to please your family.

French cream of broccoli and cauliflower soup with onions

A legendary French dish with a modern twist. The interweaving of flavors adds exquisite charm to the cream soup. Be sure to prepare this dish and surprise your loved ones.

Ingredients:

Meat or vegetable broth - 1 liter
Brocolli – 300 gr
Cauliflower – 300 gr
Onions - 400 gr
Butter - 40 g
Hard cheese – 50 g
Baguette - 4 slices
Salt to taste
Thyme to taste

Preparation:

Peel the onion and cut into half rings, sauté in butter for 10 minutes. Then add the broth and simmer the onion for another 10 minutes. At this time, put the broth on the stove and lower the processed cabbage into the pan. Add the saved onion to the cabbage.

Cook for 30 minutes. Add spices and puree. Slice the baguette and dry it in a frying pan without oil. Grate the cheese on a small plate. Before serving, add grated cheese to the plate and place the baguette on top. Bon appetit!

The taste of onions will be softer if you add 1 tablespoon of sugar when sautéing.

Delicate broccoli and cauliflower soup with mushrooms

Mushrooms have always been considered a healthy product, and in combination with broccoli and cauliflower, their benefits are invaluable. The soup turns out aromatic and satisfying.

To prepare you will need:

Cauliflower – 200 gr
Broccoli - 200 gr
Champignon mushrooms – 200 gr
Onion - 1 pc.
Salt - 1 tsp
Vegetable oil - 2 tbsp
Parsley, dill, green onions - to taste

Preparation:

Chop the mushrooms and potatoes and cook over medium heat. Chop the cabbage. Fry the onion until golden brown. Place all ingredients in a saucepan and cook for half an hour. Add salt. Then grind with a blender. Add dill, parsley and green onions in portions.

Broccoli and cauliflower soup with seafood

A light, delicious delicacy dish that will appeal to discerning gourmets.

Ingredients:

Sea cocktail - 1 pack
Broccoli – 200 gr
Cauliflower – 200 gr
Potatoes - 1 pc.
Olive oil – 2 tbsp
Soy sauce - 2 tbsp
Lemon
Fresh herbs

Preparation:

Fry the seafood cocktail in olive oil without defrosting, after 5 minutes add 2 tbsp to the pan. soy sauce. Wash the cabbage and potatoes, cut them, add water and cook. After 30 minutes, add the frying from the frying pan to the boiling water. Cook for 15 minutes. Let cool. Grind with a blender. Serve with a slice of lemon and fresh herbs.

In order not to spoil the dish, it is important not to overcook seafood in boiling water.

Broccoli soup with potatoes and cheese

An excellent restaurant-style dish.

We take:

Broccoli – 400 gr.
Potatoes – 1 tuber.
Onion.
Cream – 150 ml.
Cheese – 200 gr.
Vegetable broth - ½ cup.
Pepper, salt.

Step by step recipe:

Peel the potatoes and cut into cubes.

Chop the onion in the same way.

Prepare the cabbage by cutting the head into florets. Rinse them and dry them.

Place the vegetables in a saucepan and add water. Bring to a boil, reduce heat, and simmer for approximately 15-20 minutes until the potatoes are tender.

Then drain the vegetable broth, but be sure to leave half a glass.

Using an immersion blender, puree the vegetables.

Pour in the cream and broth and beat the mixture thoroughly again. At this stage, you have the opportunity to adjust the thickness of the dish, so add vegetable broth a little at a time.

Grate hard cheese with coarse shavings.

Add to the puree soup and stir the contents.