Broccoli is not only a tasty vegetable, but also an excellent supplier of dozens of nutrients to the body. Nutritionists readily call it the most nutritious plant crop. And when it comes to including green vegetables in your diet, broccoli cheese soup is the first recipe that comes to mind. Children will definitely like this dish. Adults do not need to be motivated to use it. Most people know about the benefits of culture for the body. If you still have no idea how valuable broccoli is, find out the most interesting:
- Being a member of the cabbage family, broccoli contains properties that deplete estrogen. This action is called cancer prevention.
- Like many whole foods, the vegetable is rich in soluble fiber, which removes cholesterol from the body.
- Kaempferol in the composition helps reduce the impact of substances that cause allergic reactions in the human body. Therefore, children can safely prepare cheese soup with broccoli according to the recipe.
- Broccoli contains significant amounts of omega-3 fatty acids, which are well known to be anti-inflammatory.
- Antioxidants in the composition provide different benefits. The high concentration of vitamin C makes the vegetable an excellent booster of immunity. Apart from this, broccoli also contains flavonoids. They help effectively process vitamin C.
- Among other things, broccoli is enriched with carotenoids lutein, zeaxanthin, beta-carotene and other powerful antioxidants, which the human body readily releases.
Broccoli and Cheddar Cheese Soup
With the arrival of autumn cold, a bowl of hot soup is irreplaceable. It doesn’t just satiate the stomach, but gives gastronomic pleasure and often warms the soul. Get some warmth from this broccoli cheese soup. The recipe for the first course is extremely simple and straightforward.
Product set:
- 3 tbsp. finely chopped broccoli;
- 5 tbsp. l. butter;
- 2 carrots;
- 1 yellow onion;
- 1.5 tbsp. cream or sour cream;
- 2 tbsp. vegetable broth;
- 1 clove of garlic;
- ¼ tbsp. flour;
- ½ tsp. ground paprika;
- ½ tsp. mustard powder;
- ¾ tsp. ground black pepper;
- 230g sharp Cheddar cheese.
Broccoli and Cheddar Cheese Soup
Simple preparation:
- Prepare vegetables: peel, rinse. Chop the onion finely, chop the garlic with a knife, cut the carrots into thin strips.
- In the pot you will use to prepare the broccoli cheese soup recipe, start by preparing the onions. Melt one tablespoon of butter over moderate heat. Add the diced onion to the oil and sauté for about 5 minutes or until it becomes translucent. Stir occasionally during frying.
- Add garlic, stir, wait for the aroma to release. Stirring occasionally, simmer for just a minute. Place onion and garlic in a bowl and set aside.
- Place the remaining four tablespoons of butter in a saucepan and melt over low heat.
- Add flour, whisking with a spoon, brown the mixture for 3-5 minutes. During this time it should thicken slightly.
- Slowly pour the cream or sour cream and broth into the broccoli cheese soup. Prepare the recipe, whisk constantly to make the mixture more liquid.
- Bring the mixture to a boil, then reduce the heat. Let it simmer for about 20 minutes. Watch the thickness, it should become denser.
- Add the prepared carrots and let them simmer for about 5 minutes.
- Add broccoli, onion and garlic.
- At this stage, add pepper, paprika and dry mustard. Stir to combine these ingredients. Cook over moderate heat for another 20 minutes.
- At the end of cooking, almost before turning off, add the grated cheddar and stir until dissolved.
Simple soup with milk
A delicious creamy dish for a hearty, vitamin-packed lunch.
Ingredients:
- Butter
- Pepper
- Broccoli - 3-4 inflorescences
- Salt
- Soft cheese - 100 g
- Chicken broth - 500 ml.
- Flour - 1.5 tbsp.
- Onion - 1/2 pcs.
- Milk - 150 ml.
- Carrots - 1/2 pcs.
Preparation:
Chop blue onion and carrots.
Fry the onion in butter, and then add the carrots.
Add flour to the vegetables, fry, and then pour the broth over the vegetables.
Add broccoli florets. Cook the dish until the carrots and cabbage are completely soft.
Drain the liquid and puree the vegetables. Add milk, soft cheese to the puree and beat again.
Serve the dish along with fried croutons.
Broccoli soup with cheese topping
Feeding your child vegetables is a big win for any parent. The task is not easy, but it can be done, rest assured. This wonderful broccoli cheese soup will help you emerge as a worthy winner in the healthy eating game. The recipe is prepared from healthy vegetables, the result will delight you with an amazing taste. And when your child returns with an empty plate for a portion of the supplement, you will feel much greater joy than even from buying a new dress.
Product set:
- 300 g broccoli;
- 1 chicken soup set for preparing 3 cups of broth;
- 1 onion;
- 2 stalks of celery;
- 2-3 carrots;
- 2 cloves of garlic;
- 2 tbsp. milk with fat content 2-2.5%;
- 3 tbsp. l. flour;
- 1 laurel;
- 3 tbsp. l. butter;
- Salt, pepper, nutmeg to taste;
- 230 g Cheddar or other cheese;
- Bacon pieces optional.
Broccoli soup with cheese topping
Simple preparation:
- Prepare, peel all vegetables for broccoli cheese soup. The recipe can be prepared using the cut you like best.
- Fill the chicken set with water and boil for an hour.
- Heat the pan in which you plan to cook the soup over medium heat with 2 tbsp. l. oils Add onion and celery to hot oil and simmer for 5 minutes. Add garlic, simmer for another 1 minute.
- Add 1 more tbsp. l. butter, give it a few seconds until it melts.
- Then add flour to the butter, stir until smooth and cook for another minute.
- Separate the broth from the chicken back into the flour, stirring vigorously with a whisk. Use it to stir and remove any lumps from the broth into the broccoli cheese soup. Continue the recipe by adding broccoli.
- Pour in the milk; a whisk is not necessary at this stage.
- Add bay leaf, salt, spices to taste.
- Once the soup comes to a boil, simmer until the broccoli is tender. After 7-10 minutes of cooking from the moment of boiling, the soup should thicken somewhat.
- Add the cheese and an extra pinch of nutmeg (optional) and stir. To serve, brown the bacon pieces.
Classic cheese soup
This delicate basic dish will be a good basis for new culinary experiments!
Ingredients:
- Onion - 1 pc.
- Broccoli – 300 g
- Carrots - 1 pc.
- Greenery
- Potatoes - 500 g
- Processed cheese - 2 pcs.
Preparation:
Chop the potatoes into cubes.
Chop the onion.
Coarsely grate the carrots.
Cut broccoli into florets.
It is best to remove the hard part so that the vegetable cooks faster.
Place potatoes into boiling water.
Sauté onions and carrots.
Pour the prepared roast into the soup. Add broccoli and cook until vegetables are soft.
Grate the processed cheese on a very fine grater so that they dissolve better in the soup.
Chop the greens.
Add cheese and mix well.
Season the finished soup with herbs and serve.
Broccoli soup with pureed cheese consistency
This flavorful broccoli cheese soup is a recipe for simplicity at its finest. With just five ingredients you can have a wonderful low-calorie meal that's packed with flavor. To thicken the soup without adding flour or cream, we suggest adding large potatoes, which will also add some weight and make the dish more filling. Broccoli is a low-calorie source of fiber and is also rich in many essential vitamins and minerals. In addition, it is also a good source of B vitamins - beta-carotene, iron, magnesium, potassium and zinc.
Product set:
- 450 g fresh broccoli;
- 1 potato tuber;
- 2 tbsp. l. olive oil or light butter;
- 4 tbsp. vegetable or chicken broth;
- 1 onion
- Salt and freshly ground black pepper
- Shredded cheddar cheese or your favorite cheese (optional).
Broccoli soup with pureed cheese consistency
Preparation:
- Chop the broccoli with a knife.
- Peel the onion and potato tuber, chop the onion finely
- Melt the butter or heat the sunflower (olive) oil, whatever you are using, in the pan where you plan to cook the broccoli cheese soup. Recipes turn out great in non-stick containers.
- Place onion in hot oil and fry until translucent for about 5 minutes.
- Add chopped broccoli, potatoes, finely chopped.
- Pour in the broth, stir.
- Salt and add a little pepper if you like it.
- Bring the contents of the pan to a boil.
- Reduce heat intensity and cook for 15 minutes. During this time, the vegetables will become soft.
- Use a ladle to measure a glass of broth from the pan. Try not to scoop up the broth with the ingredients.
- Using a blender or handheld food processor, puree the soup filling. Adjust the consistency of the broccoli cheese soup recipe according to the thickness by adding broth.
- Then bring the soup to a boil again and turn off.
- Serve in a deep bowl with a handful of grated cheese.
Ham soup in buns
A savory dish served in rye buns for any occasion.
Ingredients:
- Ground black pepper
- Broccoli - 1 pc.
- Butter - 20 g
- Onion - 1 piece
- Rye bun – 10 pcs.
- Wheat flour - 4 tbsp.
- Ham – 350 g
- Whole milk - 1 l
- Cheddar cheese - 3 cups
- Nutmeg - a pinch
- Cream - 250 ml.
- Salt
Preparation:
Chop the onion and fry until transparent. Add flour and cook for another half a minute.
Combine milk with cream and pour into onion.
Grate the nutmeg and add to the sauce along with pepper and salt.
Chop the cabbage and add to the soup along with chopped ham.
Puree the finished cheese soup.
Add grated cheese and place the dish in buns, from which you should first remove the pulp.
Broccoli soup with blue cheese
This is not just a broccoli cheese soup recipe, it's a true superfood that you'll love. There is a lot that can be said about the benefits of broccoli. Sulforaphanes and indoles, sulfur compounds for liver health, high amounts of calcium, magnesium and vitamin K, which are important for bone health and the prevention of osteoporosis, are just part of a large list. But the recipe is also unique with the addition of blue cheese. Few people know, but the blue-green mold that marbs some blue cheeses is called Penicillium roqueforti. It fights harmful bacteria in the body.
List of products:
- 1 large head of broccoli;
- 100 g butter;
- 100 g blue cheese;
- 1 onion;
- 1 potato tuber;
- 1 liter of vegetable broth.
Broccoli soup with blue cheese
Description of preparation:
As you know, broccoli is the healthiest cabbage in its family.
It contains many vitamins, and there are a huge number of dishes with its participation. This broccoli puree soup with processed cheese turns out very tender, and the combination of processed cheese and vegetables is ideal. It cooks in less than an hour, so the soup can be considered fast. It is healthy, tasty and satisfying, despite the lack of meat in the broth. Purpose: For lunch / For children / From 3 years Main ingredient: Vegetables / Cabbage / Potatoes / Dairy products / Cheese / Processed cheese Dish: Soups / Cream soups Diet: Vegetarian food
Soup with cream cheese and vegetables
A dish rich in taste and aroma with a spicy note and delicate texture.
Ingredients:
- Green onions
- Water - 1.5 l
- Celery cuttings - 2 pcs.
- Chicken breast – 300 g
- Brown rice - 2 tbsp.
- Green paprika
- Carrots - 1 pc.
- Yellow paprika
- Onions - 1/2 pcs.
- Parsnip - 1 pc.
- Salt - to taste
- Olive oil - 1 tbsp.
- Parsley
- Philadelphia cheese - 1.5 tbsp.
- Broccoli – 200 g
- Dill
- Spices for chicken
- Cilantro
Preparation:
Boil the chicken breast.
Rinse the rice thoroughly and add to the chicken. Place the saucepan on the fire.
Grate the celery stalks, green paprika, yellow paprika, onion and carrot.
Chop the greens.
Once the meat is ready, remove the breast and add vegetables to the soup.
Break the chicken into fibers and add to the soup.
Add spices and broccoli.
Season the soup with Philadelphia. Bring the dish to the desired doneness of vegetables.
Add greens and you can pour the dish into plates.
Soup of two types of cabbage
An interesting variation of cabbage soup with a delicate hint of cheese.
Ingredients:
- Ghee - 100 g
- Cream
- Carrots - 1 pc.
- Vegetable broth - 2 cups
- Wheat flour - ¼ cup
- Broccoli - 1 head
- Salt
- Hard cheese 220 g
- Onion - 1 pc.
- Milk - 1 glass
- Ground black pepper
- Cauliflower - 1 head
Preparation:
Fry carrots and onions in melted butter.
Add flour, sauté, and then pour in the broth along with the milk.
Add two types of cabbage florets and cook until desired softness.
Add grated cheese and seasonings. Beat the dish using a blender. Add cream and serve.
Soup in buns
Creamy cheese soup in buns will be a good appetizer and first course for the holiday.
Ingredients:
- Cream - 150 ml.
- Broccoli – 400 g
- Hamburger buns - 3 pcs.
- Salt
- Flour - 2 tbsp.
- Carrots - 1 pc.
- Hard cheese - 80 g
- Onion - 1 pc.
- Ground black pepper
- Butter - 50 g
- Broth - 500 ml.
Preparation:
Chop the onion into cubes.
Melt the butter and sauté the onions in it.
It is best to fry the onions directly in the pan.
Add flour to the onion and fry it a little. Pour in the cream and broth.
Chop broccoli and add to soup.
Grate the carrots and add to the soup. Cook the dish for about 20 minutes.
Grate the cheese and add to the soup. Cook the dish until the cheese is completely melted.
Cut the buns into a pot shape and remove the pulp.
Fill the soup buns and serve!
Zucchini soup
Vitamin and very simple soup with a minimum of ingredients.
Ingredients:
- Broccoli - 1 pc.
- Olive oil - 5 tbsp.
- Broccoli - 1 head
- Goat cheese – 100 g
- Zucchini - 2 pcs.
Preparation:
Fry the zucchini and cover the vegetable with water. Add cabbage.
As soon as the vegetables become soft, add cheese and puree the soup.
Serve with croutons.
Italian soup
A delicious spicy dish in the Italian style will be perfectly complemented by crispy croutons and green leaves.
Ingredients:
- Broccoli - 500 g
- Olive oil - 2 tbsp.
- Frozen spinach - 300 g
- Cheese - 150 g
- Water - 1 l
- Onion - 2 heads
- Cream - 250 ml.
- Salt - to taste
Preparation:
Fry chopped onion and spinach in oil.
Add cream and water. Boil the soup and then add the broccoli.
Cook until the cabbage is soft, season to taste, and then puree.
Serve hot.
Vegetable soup with spinach
A savory and healthy dish for summer evenings.
Ingredients:
- Broccoli - 2 pcs.
- Ground black pepper
- Zucchini - 1 pc.
- Spinach – 150 g
- Vegetable oil - 2 tbsp.
- Shallot - 1 pc.
- Butter - 30 g
- Salt
- Potatoes - 2 pcs.
- Processed cheese - 150 g
Preparation:
Sauté onion, zucchini and spinach in a mixture of two oils.
Fill with water and add potatoes.
As soon as the vegetable is half cooked, add cabbage and spices.
Add the cheese and cook until the cheese has dissolved.
Serve with greens or croutons.
Mozzarella soup
Creamy, velvety and very tasty dish for an elegant holiday serving.
Ingredients:
- Onion - 1 pc.
- Pepper
- Cream - 150 g
- Garlic - 2 cloves
- Milk - 500 ml.
- Thyme - 3 sprigs
- Mozzarella – 230 g
- Vegetable broth - 300 ml.
- Flour - 3 tbsp.
- Broccoli – 400 g
- Butter - 50 g
- Salt
Preparation:
Coarsely grate the mozzarella.
Chop the onion.
Sauté onion and garlic in butter. Season the vegetables, add salt and thyme.
Add flour and mix well.
Pour the cream and broth into the vegetables.
Add the broccoli, boil the dish, and then add most of the cheese.
Serve the dish with grated cheese.
