How to cook broccoli soup?

Cook simple broccoli soups for half an hour. It will take 2-2,5 hours to make broccoli soup with meat.

Diet broccoli soup

Products

Broccoli, fresh or frozen – 1 kg

Leeks – 2 stalks

Celery – 4 stalks

Garlic – 3 prongs

Potatoes – 5 medium (per pound)

Carrots – 2 pieces

Onions – 2 heads

Bay leaf – 1 piece

Salt – 1 teaspoon

Ground black pepper – 5-7 peas

How to make light broccoli soup

1. Peel 2 heads of onions, cut in half, cut each half lengthwise into 4-5 pieces and then crosswise into 4-5 pieces.

2. Peel the carrots, cut into 5 pieces.

3. Finely chop 2 celery stalks.

4. Place the vegetables in a saucepan and pour over 2 liters of water.

5. Put the pan on the fire and cook after boiling for 40 minutes over low heat, covering with a lid.

6. Wash the broccoli and divide into inflorescences (if the broccoli is fresh, you need to finely chop the stem additionally, and if frozen, then defrost it in the microwave, this is the fastest way).

7. Peel the potatoes and cut into 1 centimeter cubes and place in a saucepan.

8. 2 stalks of leeks, finely chop, add to the soup.

9. Peel and chop 3 garlic cloves using a garlic press or crush with a knife, put in soup.

10. Put bay leaf in a saucepan with soup, season with salt and pepper.

11. Boil the soup for 20 minutes, then remove the lavrushka and grind the soup with a blender.

Broccoli soup with seafood

Products

Broccoli – 1 kilogram

Butter – a small cube (10 grams)

Shrimp – half a kilo unpeeled or 200 grams peeled

Tomatoes – 2 pieces

Onions – 2 ready

Carrots – 2 pieces

Garlic – 3 prongs

Lemon juice – 1 tablespoon

Powdered nutmeg – 1 rounded teaspoon

Parsley – half a bunch

Cream 20% – 200 milliliters

Black peppercorns – 5-7 pieces

Rosemary – 2 sprigs Salt – to taste

How to make seafood broccoli soup

1. Peel 1 carrot and 1 onion, put in a saucepan, pour 2 liters of water and put on fire.

2. Wash the tomatoes, cut the stalk, pour boiling water over each tomato and peel it; chop coarsely.

3. Peel 1 clove of garlic and add to broth.

4. Wash and dry the rosemary, cut and add to the broth.

5. Add salt and pepper, cook the broth after boiling for 1 hour.

6. Strain the broth into another saucepan.

7. Divide the broccoli into inflorescences, cut the stems into cubes.

8. Peel the remaining onions and carrots, grate the carrots on a coarse grater, finely chop the onion.

9. Preheat a frying pan, put and melt the butter, fry the onions with the carrots, fry for 5 minutes over medium heat without a lid.

10. Peel and finely chop the remaining 2 garlic cloves, add to the onions and carrots, and fry for 3 minutes.

11. Put the frying in the broth, add the broccoli, cook for 10 minutes after boiling.

12. (If desired) Grind the soup with a blender, bring to a boil, squeeze out the lemon juice, add nutmeg, add salt to taste and cook for another 5 minutes.

13. Boil the shrimps separately.

Serve cream soup (for each plate – provide 3-4 tablespoons of cream). When serving, place 5-7 shrimps in the middle of each plate.

Broccoli soup with pine nuts

Products

Broccoli, fresh or frozen – 1 kg

Pine nuts – half a glass

Vegetable broth – 2 liters

Onions – 1 head

Garlic – 3 cloves

Dill – 1 bunch

Sour cream – 1 jar 100 grams

Salt and pepper to taste

Olive oil – 2 tablespoons

How to make pine nut broccoli soup

1. Peel the garlic and onion, chop finely.

2. Preheat a frying pan, pour in olive oil, add garlic.

3. Fry the garlic for 1 minute over low heat, add the onion and fry it all together for 5 minutes over medium heat without a lid.

4. Pour not strong vegetable broth into a saucepan and put on medium heat, after boiling, reduce the heat.

5. Add broccoli and cook for 15 minutes after boiling.

6. Add fried onions and garlic, cook the soup for another 10 minutes.

7. In the same skillet where the onions and garlic were fried, fry the pine nuts for 5 minutes over medium heat, stirring occasionally.

8. Put the nuts in the soup, boil for a couple of minutes and (if desired) grind the soup with a blender.

See more soups, how to cook them and cooking times!

Broccoli and cheese soup

Products

Beef – 300 grams

Onions – 1 large head

Carrots – 1 piece

Potatoes – 4 pieces

Broccoli – 400 grams

Green peas – 1 can (200 grams)

Processed cheese (“Friendship” or “Hochland”) – 200 grams

Vegetable oil – 1 small cube

Dill and parsley to taste

Nutmeg – 1 flat tablespoon

Bay leaf – 1 leaf

How to make broccoli soup with cheese

1. Wash the beef, put in a saucepan, pour 2 liters of water and put on fire.

2. Salt the broth (so that it has a more intense meaty taste), bring to a boil over high heat and after boiling, cook the broth over low heat, constantly removing the foam, for 1,5 hours.

3. Divide broccoli into inflorescences, wash and shake in a colander.

4. Peel and chop onions and carrots.

5. Heat a frying pan, pour in vegetable oil, put onions and fry them for 5 minutes, stirring occasionally, then add carrots and fry for another 5 minutes (over medium heat without a lid).

6. Add 1 ladle of beef broth, simmer covered for another 5 minutes.

7. Remove the beef from the finished broth (it is no longer needed), put the onion and carrot frying into the broth.

8. Peel the potatoes, cut into 2 cm cubes and put in the soup.

9. Cut the melted cheese into small cubes or grate on a coarse grater, stir until the cheese dissolves.

10. Put broccoli in soup and add canned peas.

11. Wash the dill and parsley, dry and chop finely.

12. Bring soup to a boil, add chopped herbs, bay leaf and nutmeg.

13. Boil the soup for 3 minutes and turn it off.

Broccoli soup with mushrooms

Products

Broccoli, fresh or frozen – 400 grams

Fresh or frozen champignons (can be replaced with boiled forest mushrooms) – 250 grams

Cream 10% – 1 glass

Basil – 1 bunch (or 1 tablespoon of dried basil)

Salt and pepper to taste

Vegetable oil – 3 tablespoons

How to make broccoli mushroom soup

1. Wash the champignons, peel them off the ground and remove dark spots.

2. Dry the tomatoes a little, chop thinly.

3. Heat a frying pan, pour in vegetable oil, add mushrooms, fry for 10 minutes over medium heat without a lid, add salt after frying.

4. Wash broccoli, peel and put in a saucepan and pour 2 liters of water.

5. Put a saucepan with broccoli on fire and cook after boiling for 10 minutes.

6. Add fried mushrooms to the broccola cabbage, add salt and pepper to taste, lay out the basil (if fresh, wash it, dry it and chop it beforehand).

7. (Optionally) grind the soup with a blender, pour in the cream and bring to a boil.

Broccoli soup with meat

Products

Broccoli cabbage – 0,9-1 kilograms

Pork (boneless) – 400 grams

Cream 10% – 150 milliliters

Potatoes – 3 pieces

Onions – 1 large head

Dill and parsley – half a bunch

Butter – a small cube (50 grams)

Salt and pepper to taste

Soy sauce – 2 tablespoons

Lemon juice – from half a lemon

How to cook broccoli soup with meat

1. Defrost pork, wash and put in a saucepan.

2. Pour pork with 2 liters of water, put on fire, salt and pepper, cook for 1 hour.

3. Peel the potatoes and cut into cubes with a side of 2 centimeters, add to the meat.

4. Put broccoli in soup, add water and cook for 20 minutes after boiling.

5. While the main vegetables are boiling, prepare the frying: peel the onion, chop finely and fry in butter for 5 minutes over medium heat without a lid.

6. Pour the cream into a skillet with onions, heat it up without letting it boil – and transfer the mixture to the soup.

7. Season with salt and pepper to taste.

Add 1-2 tablespoons of soy sauce to each bowl of broccoli soup, if desired.