Recipe for creamy broccoli soup with cheese. Cream cheese soup with broccoli. Broccoli and cauliflower soup

Delicious, bright and appetizing soup with broccoli and melted cheese. This healthy and hearty soup is prepared directly in broth from melted cheese curds and turns out to be very tender. The cheese curds for this soup should be taken without flavorings, for example, I use the simplest cheese curds "Druzhba". By the way, cheese soup with broccoli is very easy and simple to prepare, like all cheese soups, so it will not take much of your time in the kitchen.

Composition:

Water - 2.5 l
Processed cheese - 400 g
Broccoli - 400 g
Potatoes - 3-4 pieces
Bulb onion - 1 piece
Carrots - 1 piece
Hops-suneli or dried herbs (dill, parsley, basil, oregano) - to taste
Ground black pepper - to taste
Salt to taste

Preparation:

So, let's start preparing cheese soup by preparing food. Peel the onions and carrots. Cut the onion into small cubes, and grate the carrots on a fine grater.

Peel and cut the potatoes into medium-sized cubes. Rinse the potatoes under cold water to rinse off excess starch.

Wash broccoli and disassemble into inflorescences. You can use frozen broccoli, you do not need to defrost it first.

Pour soup water into a deep saucepan and put it on fire.

In the meantime, the water boils, prepare the curds. If you, like me, use portioned curd cheeses, then first freeze them in the freezer, and then grate them so that they dissolve more easily in water. If you are using processed cheese from boxes, then, of course, you do not need to grate it.

Put cheese in boiled water and, stirring it constantly with a spoon, dissolve in water. This will take no more than five minutes. Our cheese broth is ready. Place the potatoes in the broth and cook for 20 minutes until the potatoes are fully cooked.

In the meantime, the potatoes are boiling, prepare the frying for the soup. Heat some unscented vegetable oil in a skillet. Put the onion in the pan first, fry with stirring for 1-2 minutes, then put the carrots on the onion and salt the vegetables a little so that they let the juice out and not burn. Fry the onions and carrots over low heat, stirring occasionally, for 10-15 minutes. The vegetables should soften and take on a delicious golden appearance.

10 minutes before the end of cooking potatoes, put prepared broccoli and sautéed vegetables into the broth. Broccoli is cooked for 10 minutes, if you cook it longer, then it loses its useful qualities. That is why we do not add broccoli with potatoes, but later.

At the end of cooking, add salt, pepper and spices to the soup. I have added suneli hops, but if it is absent, you can simply add your favorite dried greens.

Broccoli and cream cheese soup is ready, serve hot. If desired, the ready-made soup can be garnished with fresh chopped herbs.

Bon Appetit!

You can watch a funny video below:

Broccoli and cheese puree soup is an excellent way to feed a family with a tasty and original dinner, to please vegetarians, people who are fasting, or those who follow a diet of family and friends. However, it can be easily transformed into a "meat" soup, its taste will not suffer from this at all, and men will certainly be glad.

Until recently, cream soups were completely uncharacteristic of the Russian culinary tradition. However, they are becoming more and more popular and varied. Cooking them is quite simple, the main thing is to arm yourself with a blender. And the stomach will certainly be very grateful for a soft, tender, tasty dish, which is any cream soup.

We will select the ingredients

The recipe has the number of products for 6 soup portions.

Non-vegetarian version:

Spices and herbs:

dried basil - half or a whole teaspoon;

dried laurel leaves - 2-3 leaves;

black pepper (ground) - according to the master's taste preferences;

salt - according to the master's taste preferences;

turmeric (optional) - a quarter teaspoon;

sweet dry paprika - a teaspoon;

fresh herbs for decoration - any variety to taste or a mixture of fresh herbs: dill, parsley, basil, cilantro, sorrel.

Cooking Creamy Broccoli Soup

Step 1. It is required to carefully and in detail prepare all the ingredients: peel and husk onions, carrots and potatoes, rinse under running warm water until all contaminants disappear. Rinse the broccoli and carefully divide into inflorescences with a sharp knife. Do not use the stump for making cream soup.

Step 2. If you prefer a creamy chicken broth soup, then the recipe should start with the actual preparation of the liquid base. It is necessary to take half a chicken carcass, preferably a bone-based chicken breast, rinse with cold water, cook for about 40 minutes with the addition of salt, spices and herbs with the lid ajar. From spices, you can take any traditional for the first courses and included in any recipe - black pepper, lavrushka, dill, celery and so on. When ready, drain the broth, strain through a fine sieve, and cool the meat, separate from the bones and cut into small even cubes.

Step 3. So, if you want to leave the recipe lean and vegetarian, you should put broccoli to boil - put fresh inflorescences in boiling salted water. If the recipe, according to your preference, turned out to be meat and you take chicken broth as the basis of the cream soup, boil it and boil the broccoli in it.

Step 4. Potatoes, all 4-5 tubers, cut into small cubes, send to broth with broccoli. Some recipes indicate that potatoes need to be put into the boiling broth before broccoli. We believe that it is permissible to do this almost simultaneously or with a short time interval - the recipe will not suffer from this.

Step 5. You should prepare vegetables for frying - chop the onion into small cubes, and grate the carrots on a coarse grater. Fry the chopped roots in oil, after sending the onions to fry until they become transparent, and then adding carrots, spices (salt, pepper, turmeric) and a small amount of water or broth to it. When cooked, sautéed onions and carrots are also added to the rest of the cream soup ingredients. Lovers of pungency, piquancy and garlic can add this too. It’s just about time to add all the spices that were not previously added (lavrushka, basil, paprika) and add salt to the desired and desired taste.

Step 6. The entire vegetable ensemble should be boiled until tender, which takes about 15 minutes. If you still use chicken according to the recipe, then five minutes before the end of cooking, the chicken meat chopped into cubes should also be added to the boiling cream soup. When all the ingredients are boiled, you need to drain the liquid into a separate container, and chop the boiled vegetables with a blender. If the hostess does not have a blender, this is not a reason for frustration and it is not necessary to remove the recipe from the notes, you can do a great job using a regular mashed potatoes or mixer. It will take more effort, but this recipe will still work.

Step 7. Dilute vegetables chopped in mashed potatoes with broth until you get the consistency you need - some like thick cream soups, like aged country sour cream, some - liquid, reminiscent of fresh cream. In any case, it must be borne in mind that the consistency will change when the soup is supplemented with melted cheese. Put the vegetables and liquid mixed again on the stove and bring to a boil, and then leave very low heat.

Step 8. Prepare the processed cheese - if it is in plates, then it must be freed from the wrappers, if it is dense, like "Amber" - cut into cubes. Soft melted cheese can be added in portions with dessert spoons. Add melted cheese to the low-boiling cream soup in a spoon or a few cubes, stirring constantly until it is completely dissolved. Stirring thoroughly is very important as the cheese likes to stay on the bottom of the pot and on the sides of the pot, and this should not be allowed. When the cheese is completely mixed into the creamy soup, it's time to add lemon juice, which is an optional ingredient in the recipe, and garnish with fresh herbs.

Be sure to try this recipe for a creamy broccoli soup - your family will be happy and happy with a delicious lunch!

In contact with

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 health, improves mood and gives strength. It remains only to decide which recipe with broccoli to choose, because there are so many dishes!

How to make broccoli puree soup

It doesn't take long to make broccoli puree soup that will surprise you with its color and aroma. This vegetable lends itself well to heat treatment, cooks quickly, does not lose its qualities and useful 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 puree soup - recipe

Choosing the right broccoli puree soup recipe is easy. The composition of the dish depends on your wishes and the availability of products. This vegetable goes well with meat broths, creamy dressings, and other garden products. 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 advised to eat such a dish at least once a week, taking vegetable broth as a basis.

Creamy broccoli soup

Cooking time: 25-30 minutes.
Servings Per Container: 3-4 Persons.
Calorie content: 493 kcal.
Purpose: for lunch.
Cuisine: Russian.

A delicious broccoli soup with cream can be prepared even by a novice cook. The basic rule of this dish - cream - should be of maximum fat content. Rustic fresh is an ideal option. They will give food not only a delicate taste, but also optimal density for saturation. Serve the soup with fresh homemade bread or crispy croutons.

Ingredients:

cabbage - 400 g;
leeks - 300 g;
chicken egg - 2 pcs.;
water - 300 g;
fat cream - 100 ml;
salt, pepper - to taste;
parsley - 10 g.

Cooking method:

Wash the cabbage in a bowl, divide into arbitrary pieces, boil in salted water for 5-10 minutes.
Stir the eggs with a fork or whisk, pour in the cream, mix until smooth, bring until thickened.
Pour the mixture in a thin stream into the broth with cabbage. No need to stir, let egg lumps form, as in sorrel soup.
Chop the onion, put it in a saucepan, cook for another 5-10 minutes.
Using a special attachment for chopping in a blender, bring to a creamy state.
Decorate the soup with parsley.

Broccoli and chicken soup

Cooking time: 40-60 minutes.
Servings Per Container: 8-10 Persons.
Calorie content: 384 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: easy.

A good option for lunch is broccoli and chicken soup. The dish is easy to prepare, and saturation is ensured for 2-3 hours. Combined with a light main course or salad, you will be full and not remember hunger until dinner. The calorie content of such a soup is very low, which is a guarantee of 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.
Rinse the cabbage, cut it into medium-sized pieces, dip in the broth, and season with salt.
Dice celery, carrots, potatoes, onions.
We put all the products in the broth with cabbage, bring to readiness.
Chop the herbs.
Beat the finished dish in a blender until a thick puree.
Garnish with herbs on top.

Broccoli and cauliflower soup

Calorie content: 397 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: easy.

When there is absolutely no mood and appetite, the original broccoli and cauliflower soup with a fragrant 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 the autumn-winter time, when vitamin deficiency is raging and the season of colds and SARS comes.

Ingredients:

broth or water - 1 liter;
chicken fillet - 100 g;
inflorescences of cabbage - 50 g;
potatoes - 50 g;
onions - 30 g;
carrots - 50 g;
cauliflower - 50 g;
flour - 1-2 tbsp. l .;
salt, pepper - to taste;
greens - for decoration.

Cooking method:

Put water on the stove. When it starts to boil, you can put the chopped chicken in it.
Wash all vegetables, remove the skins and chop as you like. Cabbage can be simply divided into small inflorescences.
When the meat is cooked, pour potatoes and onions into the broth.
Add the rest of the vegetables after 10 minutes.
Chop herbs to garnish.
Using a blender, beat until thick sour cream. If the soup is thin, add a couple of tablespoons of flour.
Decorate with herbs. 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: 759 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: easy.

Spicy, aromatic 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 croutons with garlic sauce.

Ingredients:

processed curds 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 saucepan, put on fire, boil the chicken.
Chop vegetables, finely chop greens, an egg.
Three garlic on a fine grater, fry in olive oil with spices.
We rub the cheese as conveniently.
When the meat is ready, take it out, put it to cool for subsequent cutting.
Boil vegetables in broth until tender.
Combine the chopped meat with broth and vegetables, pour in the garlic oil, add the cheese and leave until the cheese is completely dissolved.
In a blender, beat the soup until puree.
Before serving, decorate the dish with finely chopped egg and a spoonful of herbs.

Broccoli puree soup from Julia Vysotskaya

Servings Per Container: 6-8 Persons.
Calorie content: 1498 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: medium.

Have you tried Yulia Vysotskaya's broccoli puree soup? This is an inimitable dish with a delicate aroma of spices that guarantees a lot of pleasure and long-term satiety. It is done a little more difficult than the previous recipes, but the result is worth the effort. Thanks to baking the cabbage, the cream soup acquires an unusual bright taste and an even more delicate texture.

Ingredients:

inflorescences of cabbage - 700 g;
onions - 150 g;
garlic - 2-3 cloves;
frying oil - 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 parts, put 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 a sauté sauce, pour over the broth and bring to a boil. Cook for 15-20 minutes.
When the soup is almost ready, add grated cheese, beans, salt as needed.
Beat the mixture with a blender. Serve with croutons.

Vegetable broccoli soup - recipe

Calorie content: 594 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: easy.

A simple recipe for vegetable broccoli soup that every housewife should have. The first one is quick to prepare, does not require much effort and perfectly satisfies hunger. You can put any vegetables on hand in this dish. Broccoli and Brussels sprouts are originally combined, sweet peppers will not be superfluous, tomatoes are perfect. The recipe is approximate, fantasize!

Ingredients:

broccoli cabbage - 750 g;
broth - 1 l;
large onion - 1 piece;
potatoes - 200 g;
carrots - 100 g;
bulgarian pepper - 150 g;
thyme, thyme, salt, pepper - to taste.

Cooking method:

We 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, the approximate time is 10-15 minutes.
Grind the finished soup until puree in a blender. Serve with slices of cheese and bread.

Broccoli Soup - Diet Recipe

Cooking time: 30-35 minutes.
Servings Per Container: 4-5 Persons.
Calorie content: 356 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: easy.

Broccoli soup itself is dietary, if you do not use fat, butter and cheese for cooking. To further facilitate it, you can refuse meat broths and potatoes, which contain starch that is dangerous for harmony. True, the satiety after such a dish is less than from a full-fledged soup. But what tricks you will not go to in order to save the 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:

Disassemble the cabbage into inflorescences.
Let the water boil, send both types of cabbage into it.
Grease the surface of the pan with oil, fry the chopped onion.
Remove the skin from the tomato, cut into cubes, sauté with the onion.
Chop the herbs.
Salt, pour the sautéed vegetables into the pan.
Turn off soup 3-5 minutes before cooking.
Whisk it until smooth in a blender.
Decorate with herbs.

Broccoli and meat soup

Cooking time: 45-60 minutes.
Servings Per Container: 5-6 Persons.
Calorie content: 964 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: easy.

Want to make a hearty meal? Soup with broccoli and meat is perfect for this purpose. You can use lean pork, beef, or light turkey for a delicious meal. 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 uniform 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 chop.
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.

Broccoli and Cream Cheese Soup

Cooking time: 30-40 minutes.
Servings Per Container: 5-7 Persons.
Calorie content: 982 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: easy.

Classic soup with broccoli and melted cheese looks spectacular in the photo, fills the house with a pleasant creamy aroma and saturates well. You don't need special skills and expensive foods to make it. The simplest inexpensive processed cheese like "Friendship" is perfect for this recipe. They are soft, but dense, easy to rub on a grater.

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, dip the vegetables into the broth (all at once), wait until cooked (15-20 minutes).
Freeze the curds a little, and then quickly grate finely directly into the pan.
Salt, 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 fragrant and tender in consistency, you need to know the simple secrets of making broccoli puree soup:

Choose large cabbage. In the first courses, you can use not only curly inflorescences, but also the fleshy parts of the vegetable.
If you've purchased frozen cabbage, give it time to thaw before you start cooking. This will save you wateriness and the need to add flour.
Salted the dish? It's not scary, this can be easily corrected by putting rice wrapped in cloth in it for half an hour, it will take in excess salt.
Always rinse your cabbage buds thoroughly. Even frozen vegetables can contain dirt.
Soup tastes better if it contains at least 5 different vegetables.
In order not to be distracted by each step of the recipe, remember the basic sequence with which the products are added. When preparing puree soup, it does not matter what size and shape the pieces will be.
Greens, which are recommended to decorate, are indispensable in broccoli soup. It makes it not only healthier, but also tastier, more pleasing to the eyes.
If you are confused by the green color of the creamy soup, try putting some turmeric in it. It will give a yellowish tint and a wonderful aroma.
To control the thickness of the dish, add the broth in stages when grinding in a blender. To make it thicker, add a little starch or flour.
If you are making cheese soup, let it brew a little and pick up the flavor before serving. Then your dish will have a rich, creamy aroma.
During the hot season, the low-fat puree soup can be eaten chilled.
If the dish thickens more than you would like, add boiling water to it until the desired consistency is obtained. Don't forget to 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 spice aroma, try adding suneli hops and ginger. They give a very original flavor to any soup.
Do not put vegetables in cold water, but boil it first. Vitamin C, which is contained in the ingredients, is rapidly degraded by temperature. To preserve it, it is important to minimize the processing time interval.

Video: broccoli soup

Broccoli cream soup can be prepared, of course, in different ways and with different additives, but today I want to show you how to prepare broccoli and cheese cream soup in such a way that it will not look like itself at all: it will turn out to be white! The taste is the most delicate creamy consistency with a light creamy shade. For the money, broccoli cream soup with cream cheese is cheaper than a similar soup with heavy cream.

A special piquancy is given to my recipe by the use of pieces of hard cheese, which are finely chopped and thrown into plates. The cheese melts and turns into small elastic "toffee", which is very, very pleasant to chew. For this purpose, you should take young hard cheeses (which are the cheapest). The matured hard ones will not melt at the temperature that the soup has in the bowl, and therefore they will not give an interesting consistency.

Divide the broccoli into pieces, which can actually be laid in one layer in a saucepan.

Peel the potatoes and cut them into small pieces.

Pour broccoli with potatoes with water so that the broccoli just starts to float, and cook over medium heat with the lid closed for 15 minutes from the moment of boiling.

Close to the end of the soup, cut the hard cheese into small cubes.

Add slices of melted cheese to the soup boiled until the potatoes are soft and beat everything thoroughly with a blender (until the broccoli is completely chopped). Broccoli cream soup with cheese is covered with such a fluffy white foam. While it is freshly whipped, it is almost impossible to even see that it is actually green inside. Salt at this stage, after the introduction of the cheese.

When serving, add pieces of cheese cut into small cubes to the plates. By the way, pay attention to the splendor of the whipped cream soup: the pieces of cheese even stay on the surface for some time, they do not immediately sink.

Delicate broccoli puree soup is a great option for lunch. This dish is very useful for both adults and children to eat regularly, because it contains a high content of vitamins. You can prepare such a soup not only according to the classic recipe, but also with interesting additional additives.

Ingredients: a pound of broccoli, a bunch of green onions, 2 tablespoons eggs, 380 ml of filtered water, 80 ml of very heavy cream, salt, colored ground peppers.

The cabbage is cut into small pieces and boiled in salted water until softened. This is approximately 7-9 minutes.
The eggs are stirred with a fork until the proteins are combined with the yolks. Cream is poured there.
The resulting egg-creamy mixture is poured into a broth with cabbage in a very thin stream. There is no need to stir the ingredients, even if lumps are formed.
Chopped onion, salt, pepper are poured into a saucepan. After that, the dish is cooked for another 8-9 minutes.

Using a blender, the mass is brought to the state of a cream.

With potatoes

Ingredients: a pound of cabbage, 2-3 medium potato tubers, onions, medium-sized carrots, 2 liters of strong meat broth, 170 ml of very heavy cream, salt.

All vegetables are chopped and cooked for 18-20 minutes (after boiling) in salted broth.
When the mass has cooled down a little, cream is poured into it.

It remains to salt the dish, puree and pour into portioned plates.

With cauliflower

Ingredients: 200 g each fresh or frozen broccoli and cauliflower, 3 potato tubers, carrots, 90 ml cream, 1 liter chicken broth, a slice of butter, onion, table salt. How to properly cook broccoli and cauliflower soup is described below.

The chicken broth is brought to a boil. You can use plain water instead.
At this time, all vegetables, except for 2 types of cabbage, cut into small cubes, are sautéed in butter.
The contents of the pan are laid out in the broth.
Inflorescences of two types of cabbage are boiled for a couple of minutes in boiling water (in separate containers).
Boiled vegetables are sent to other ingredients. The soup is cooked until all ingredients are softened.

It remains to puree the dish, mix with cream, salt and bring to a boil again. Season with herbs for richness.

Delicate cream soup with cream

Ingredients: 420 g cabbage, a slice of butter, 120 ml heavy cream, onions, a pinch of nutmeg, salt.

Onion cubes are fried in butter until transparent.
The cabbage is boiled until soft.
Broccoli combines with onions, cream, salt and nutmeg. The contents of the pan are mashed and warmed slightly.

Delicate cream broccoli soup with cream is served with croutons.

How to cook in a multicooker?

Ingredients: a pound of broccoli, carrots, olive oil, onion, can of white beans, salt, aromatic herbs.

Chopped onions and carrots are fried in a bowl in oil until soft.
Cabbage inflorescences are laid out in a container. All products are filled with water, salted, sprinkled with aromatic herbs. Cook in the soup program for 20-25 minutes.

About 5-7 minutes before cooking, beans are sent without liquid to the bowl.

With croutons

Ingredients: a pound of fresh cabbage (broccoli), an onion, 2 potatoes, garlic to taste, a small baguette, salt, black pepper, a glass of heavy cream.

Potato sticks and cabbage inflorescences are boiled in salted water until soft.
The onion is sautéed until golden brown and laid out with the rest of the vegetables.
Slices of baguette are fried in butter and rubbed with garlic.
Vegetables with broth are mashed and topped with cream. The mass must be heated until the first bubbles appear.

Served with garlic croutons.

Cheese recipe

Ingredients: 170 g of any cream cheese, 7-9 cabbage buds, 3 medium potatoes, carrots, onions, a large spoonful of lemon juice, a pinch of dried herbs and the same amount of nutmeg.

The onion is sautéed in oil right in a saucepan, along with slices of carrots.
Finely chopped potatoes and cabbage are also added there. The products are filled with water. The mass is salted and seasoned with spices.
When the contents of the dishes are softened, you can puree it, add lemon juice, melted cheese to the saucepan.

The finished soup should be infused under the lid for 12-15 minutes.

With added bacon

Ingredients: 320 g broccoli, a glass of heavy cream, 80 g bacon, 2 tbsp. wheat flour, 1 liter of purified water, 3 potatoes, onion, salt, a pinch of dry thyme.

Bacon slices are fried with onion cubes in a saucepan. Flour is sent to the mass, together the ingredients are fried for a couple of minutes with stirring.
Frying is poured with water. Cabbage and potato sticks are sent to it.
When the vegetables have softened, you can season them with salt, sprinkle with thyme and puree. It remains to add the cream and heat the mass.

It is very tasty to add canned corn to such a soup.

Lean broccoli puree soup

Ingredients: half a kilo of cabbage, 2 potatoes, half a liter of filtered water, 90 ml of coconut milk, a handful of boiled shrimp, salt.

All prepared vegetables are boiled in purified water until soft. No meat or chicken broth is used for the first feeding.
When all the components are cooked, they can be crushed with a blender.
It remains to boil the soup for a few more minutes and you can pour it into a plate.