Mushroom puree soup with broccoli recipe. How do you make broccoli soup? Cheese cream soup with bacon and potatoes

This dish will delight lovers French soups. Its creamy texture and bright, rich taste will satisfy even the most sophisticated guests. If you do not have fresh broccoli and mushrooms, then you can safely replace them with frozen ones. Frozen vegetables must first be thawed and cooked in half the time.

Mushroom and broccoli soup ingredients.

Champignons - 500 g
Broccoli - 500 g
Carrot - 1 pc.
Celery root - 120 g
Garlic - 1 pc.
Broth - 2 l
Cream - 250 ml
Butter
Salt and pepper to taste
Tiger prawns for decoration - 4 pcs.

How to cook mushroom soup from mushrooms and broccoli.

1. Wash broccoli and divide into inflorescences. Peel and grate the celery root and carrots coarse grater. Peel the garlic and finely chop.
2. Boil the broth and dip the broccoli into it. Boil for about 3-4 minutes and put in a blender. You can also steam broccoli if you have a double boiler.
3. Wash mushrooms and cut in half. Dip in the broth and cook for about 8-10 minutes. Take out and add to the blender to the cabbage.
4. Heat up in a pan butter and fry the garlic on it. Add grated carrots and celery. We fry on small fire until golden.
5. Add the frying to the blender to the vegetables, pour one glass of broth and puree the mass.
6. Share vegetable puree in a saucepan, add cream, salt, pepper, mix. Bring the soup to a boil and cook for 5 minutes over medium heat.
7. Shrimps fry in butter until tender.
8. Pour cream soup into bowls and put shrimp in each serving. Decorate with sprinkles on top olive oil or cream.

Today on our website delicious cheese soup recipe. Cheese soup with mushrooms- easy and quick to prepare regular products, and which one is saturated. , try, .

Cheese soup with champignons and broccoli

5 of 1 reviews

Cheese soup with broccoli and mushrooms

Type of dish: First courses

Cuisine: Russian

Ingredients

• Champignons - 5–7 pcs.,
• processed cheese - 2 pcs.,
• broccoli - 200 g,
• potatoes - 1–2 pcs.,
• carrots - 1 pc.,
• salt,
• vegetable oil- for frying.

Cooking

1. Cut mushrooms and fry for 5-10 minutes.
2. Grate carrots and fry.
3. Divide broccoli into florets and smaller pieces.
4. Peel and cut potatoes.
5. Add all ingredients to boiling water, salt and cook for 10 minutes.
6. At this time, grate the processed cheese on a coarse grater and add to the soup.
7. Cook the soup for another 5 minutes, until the curds disperse.
8. Sprinkle as desired dried dill and let the cheese soup simmer for a couple more minutes.
9. Serve a delicious cheese soup with crackers or croutons.

Bon appetit!

Today on our site is a recipe for a delicious cheese soup. Cheese soup with mushrooms - it is easy and quick to cook, like ordinary products, and which one turns out to be saturated. Cheese soup with broccoli and mushrooms, try it, you will like it. Cheese soup with champignons and broccoli 5 from 1 reviews Cheese soup with broccoli and champignons Print Author: Povarenok Type of dish: First courses Cuisine: Russian Ingredients Champignons - 5–7 pcs, processed cheese - 2 pcs, broccoli - 200 g, potatoes - 1–2 pieces, carrots - 1 piece, salt, vegetable oil - for frying. Cut mushrooms and fry for 5-10 minutes. Grate the carrots and fry...

Calories: Not specified
Cooking time: Not indicated

The topic of today's photo recipe is broccoli and mushroom soup. Vegetable puree soups with champignons do not look as appetizing and bright as, for example, pumpkin soups. Nevertheless, rarely anyone refuses to try soup with mushrooms, because, unlike pumpkin, almost everyone loves mushrooms. And such a soup will at least justify taste expectations, it turns out so tasty that after the first tasting you will cook it again and again. By the way, we have already prepared in last time, so you could already appreciate this type of food.

As a basis for vegetable soup-puree with mushrooms, use chicken, meat or mushroom broth, and in lean version you can boil it in water. As for vegetables, the proportions and composition are easy to adjust to your taste, but broccoli should not be ruled out. In this cabbage a lot useful substances, and most importantly - there is no specific cabbage smell, so you can add it to the soup without pre-training. If you use frozen vegetables, as in the recipe, then you need to defrost broccoli and zucchini to cut them smaller - so the vegetables will cook faster and lose less vitamins. By the way, this recipe easily turns into Lenten dish, you just need to exclude butter (replace with vegetable oil) and do not add cheese and sour cream when serving.

Ingredients:
- potatoes - 4-5 pieces;
- frozen broccoli - 150 g;
- zucchini frozen cubes - a handful;
- carrots - 1 pc.;
- onion - 1 small onion;
- fresh champignons - 150 g;
- water or vegetable broth- 1.5 l.;
- salt - to taste;
- thyme or mixture provencal herbs- 0.5 tsp;
- black and red pepper - to taste;
- butter - 60-70 g;
- any fresh or frozen herbs - to taste;
- grated cheese, sour cream - for serving.

Recipe with photo step by step:

Let's prepare the vegetables for the soup, so as not to be distracted during frying and not to overexpose them in oil. Let's cut the carrots thin slices or straws, chop the onion in half rings. The beauty of cutting in this recipe is not important, cut as it turns out, anyway, then we will grind it into a puree.

Potatoes are cut into strips or cubes, medium-sized. Mushrooms cut into plates or cut into quarters.

We take vegetables out of the freezer. Defrost (you can pour cold water- will defrost in a few minutes). If you have broccoli along with vegetable mixture, and it is suitable in composition - add mixed vegetables to the soup.

Melt the butter in a heavy-bottomed saucepan or heat the vegetable oil. We spread the onion with carrots, mix and simmer over low heat for several minutes until the vegetables are saturated with oil.

Add mushrooms. Evaporate mushroom juice, stirring. You don't need to fry the mushrooms.

We cut large broccoli inflorescences into smaller ones, together with zucchini, add to vegetables with mushrooms. Fry for a few minutes without increasing the heat.

Add potatoes, simmer for five minutes, soaking potatoes with oil. We season with spices. They can be anything, it is not necessary to use those recommended in the recipe. You can add hot peppers or turmeric, cumin, coriander - the main thing is that the aromas and tastes are combined with each other.

Pour in water or broth, vegetable broth. Salt to taste. Bring to a boil over high heat, reduce heat and simmer until vegetables are tender.






We focus on potatoes - as soon as the potatoes become soft - turn off the soup. Let's cool down a bit.

Puree the vegetables in a saucepan with an immersion blender until smooth. Or we throw it in a colander, transfer it to a glass of a blender, and, gradually adding the broth, bring it to a puree-like state. Then pour back into the pan, dilute with the remaining broth to the desired density.

We heat the soup, add greens to taste - fresh or frozen. Let's try salt. If the soup is not lean, you can add a little cream.




Pouring vegetable puree soup on portioned tureens or plates. Sprinkle with grated cheese ground pepper, add pieces boiled vegetables or mushrooms. Serve hot with sour cream and rye bread. Bon appetit!




Author Elena Litvinenko (Sangina)

Broccoli soup puree helps to fix digestive problems, and in the fight against diabetes, increases immunity, saturating with vitamins. This vegetable goes well with any ingredients, so with original recipes and a rich imagination it is very easy to turn tasteless dishes into culinary masterpieces.

How do you make broccoli soup?

Soup puree from broccoli recipe s cooking is very different. It all depends on how strict the diet is and what diet to choose. This vegetable can be used both fresh and frozen; not only inflorescences, but also fleshy parts are put in soups.

1. It is recommended to add more herbs and spices to the broccoli soup puree, which give a special flavor.
2. Cut the fleshy parts of the cabbage small pieces to cook faster.
3. The soup is perfectly complemented by onions, carrots, zucchini, pumpkin and peas. Wherein low calorie meals are saved.
4. Chicken and seafood are perfect for this soup.
5. If you put potatoes, then you need to interrupt it with a blender at low speeds so as not to get a mass that looks like a paste.

Broccoli and potato puree soup will turn out to be more satisfying, it is very easy to cook it, the main thing is not to boil the vegetables. The dish according to this recipe turns out to be watery, so if you taste more thick soups, then it is better to pour less water. If, on the contrary, a cooked thick treat, it is better to dilute it not with water, but with milk or cream.

Ingredients:

• broccoli - 250 g;
• water - 1 l;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• butter - 20 g;
• ground pepper - 0.5 tsp.

Cooking

1. Break the broccoli into florets.
2. Cut the onion, fry for a couple of minutes.
3. Grind potatoes, saute with onions for another 2-3 minutes.
4. Transfer the frying to boiling water, after 5 minutes add broccoli.
5. Boil 7 minutes.
6. Take out the thick and smash with a blender.
7. Return to soup, season with a piece of butter and spices.

Most delicious puree soup from broccoli it turns out with cream - delicate in texture, it cooks quickly. Cream perfectly interrupts light bad smell cabbage, because it contains sulphurous substances. To eliminate it, before putting broccoli, add a pinch of soda to the water. Leek can be replaced with onion.

Ingredients:

• broccoli - 0.5 g;
• leek - 1 pc.;
• garlic - 1 clove;
• parsley - 1 bunch;
• broth or water - 250 ml;
• low-fat cream - 250 ml;
• butter - 50 g.

Cooking

1. Chop leeks, fry.
2. Divide the broccoli, cut the stems.
3. Simmer for a couple of minutes with onions.
4. Put in the broth, cook for 10 minutes.
5. Break the thick with a blender, pour into the soup.
6. Add cream, garlic, boil for a couple of minutes.
7. Fill soup-puree from broccoli with cream greens.

Broccoli cabbage soup can be varied with other vegetables. Pairs well with cauliflower - another low-calorie and healthy vegetable. Some housewives complain that the dish acquires an ugly color. This is easy to fix by adding ground paprika or curry. From spices, you can draw a pattern on the surface of the soup.

Ingredients:

• water - 1.5 l;
• cauliflower - 200 g;
• broccoli - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 1 pc.;
• parsley - 1 bunch.

Cooking

1. Chop onions, carrots and potatoes, cook for 15 minutes.
2. Separate the cabbage into florets.
3. Add broccoli, boil for a couple of minutes.
4. Report cauliflower, salt and herbs.
5. Cook broccoli soup until the cabbage is ready, break the thick with a blender.

If you want to get fragrant dish, you should try the broccoli soup with mushrooms. A richer taste is provided by any Forest mushrooms. But they need to be boiled first. Put and champignons or oyster mushrooms. They are less fragrant, but safer if you buy a product grown in a greenhouse.

Ingredients:

• water 1 l;
• broccoli - 400 g;
• mushrooms - 250 g;
• cream - 100 ml;
• onion - 1 pc.

Cooking

1. Mushrooms cut, fry, boil.
2. Chop broccoli, add, cook for 8 minutes.
3. Saute chopped onions, season with cream and spices.
4. Boil, break the thick with a blender.
5. Dilute and serve.

It turns out delicious and soup-puree from broccoli on chicken broth. It is more convenient to put the fillet, and you can take frozen cabbage. Broccoli retains all the qualities, if it is thawed only once, the secondary freezing will “kill” the vitamins. In the cold, it can be stored for up to six months, if frozen on its own.

Ingredients:

• chicken - 200 g;
• onion - 1 pc.;
• water - 2 l;
• broccoli - 200 g;
• potatoes - 150 g;
• carrots - 1 pc.;
• oil - 20 g.

Cooking

1. Boil chicken fillet, cut.
2. Chop onions and carrots, fry.
3. Put in the broth with potatoes, cook for 5 minutes.
4. Add broccoli, cook until soft.
5. Season with spices, cool, stir with a blender.

The most useful vegetable soup-puree from broccoli is obtained with the addition of spinach. Can be put bell pepper and corn, they are sold in ready mixes. spinach attached delicate taste. It is not advisable to cook broccoli for more than 10 minutes, otherwise it will lose sulforaphane, a substance that restores the skin.

Ingredients:

• broccoli - 200 g;
• spinach - 100 g;
• shallots - 4 pcs.;
• vegetable broth - 200 g.

Cooking

1. Chop the onion, separate the broccoli.
2. Fry for 3-4 minutes.
3. Add water, spinach, simmer for 5 minutes.
4. Put in a blender, beat.
5. Creamy soup of broccoli and spinach, diluted with cream or broth.
6. Salt, boil.

For those who are on a diet, the addition of cream is not suitable, but to get creamy taste another recipe will help - mashed broccoli soup with cheese. Recommended soft varieties, more often they put Philadelphia, good and processed cheese. Some housewives prefer hard cheese which gives a special taste.

Ingredients:

• broccoli - 400 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• milk - 500 ml;
• garlic - 3 cloves;
• water - 600 ml;
• cheese - 200 g;
• flour - 1/3 tbsp.;
• greens - 1 bunch.

Cooking

1. Chop onion, carrot and garlic, fry.
2. Disassemble the broccoli, cook for 10 minutes.
3. Dilute flour with milk, pour over vegetables, salt.
4. Boil, add grated cheese, mix.
5. Beat with a blender, season and broccoli with herbs.

Light and low-calorie soup-puree from broccoli and zucchini is obtained. You can also add bell pepper or cauliflower. When choosing broccoli, you need to pay attention to the color, the inflorescences should be bright green. If the buds are yellow, it means that they are overripe. It is better to take young zucchini.

Ingredients:

• broccoli - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• zucchini - 300 g;
• tomatoes - 2 pcs.;
• greens - 1 bunch.

Cooking

1. Chop onions and carrots, fry.
2. Cut the zucchini, disassemble the cabbage, add.
3. Saute, transfer to boiling water.
4. Remove the skin from the tomato and chop.
5. When the vegetables are cooked, add tomatoes, salt, boil.
6. Cool, beat with a blender.

If you want to pamper your family with something original, you should try cooking with broccoli and shrimp. Suitable, both large mollusks and small ones, this popular dish Italians. It is prepared quickly, very delicate taste, it is considered dietary. Serve hot or warm.

Ingredients:

• broccoli - 500 g;
• onion - 1 pc.;
• shrimp - 200 g;
• cream - 150 g;
• fish broth - 150 g;
• garlic - 1 clove;
• nutmeg - 0.5 tsp

Cooking

1. Disassemble the cabbage, chop the stems, lay in the broth.
2. Chop onion and garlic, fry.
3. Peel shrimp and add to soup.
4. Fill with nutmeg.
5. When the broccoli is cooked, add the onion and cream.
6. Boil, thicken beat in a blender.
7. Pour and broccoli on plates, put on the shrimp, sprinkle with paprika.

If you cook a similar dish in a slow cooker, then it is better to cook mashed soup from. You can cook it on any meat broth, but chicken will be more useful. Fresh vegetables can be replaced with frozen ones. You can not fry them, but lay them raw, it will be less tasty, but more useful.

Ingredients.