Broccoli soup in a slow cooker. Broccoli puree soup in a slow cooker

1. Pour 1 liter of water (or chicken broth, or ready-made vegetable broth) into the multicooker bowl. Dip cabbage inflorescences and peeled diced potatoes into it. Set to “Soup” mode for 25 minutes. During this time, the potatoes and broccoli should be well cooked.

2. In oil (vegetable or olive) with the addition of a small cube of butter, simmer chopped onions (both types). Simmer for about 5-7 minutes over low heat. To make the vegetables even softer, add a little water while stewing.

3. When the vegetables are cooked in the saucepan, add stewed onions to them. We process everything with a blender.

4. Pour the cream into the MV and let the soup heat up for about 7 minutes.

5. Make sure that the cream of broccoli soup does not boil. As soon as small bubbles appear on the surface, turn it off immediately. Stir with a wooden spoon.

6. Now let's make croutons. Fry the garlic in a small amount of olive oil for about one minute and add croutons or sliced white bread to it. Fry for about 2-3 minutes, stirring with a wooden spatula so as not to burn.

7. Place croutons on top of the soup and serve!

It is known that broccoli has microelements and vitamins beneficial for human health. Italy is recognized as the birthplace of this type of cabbage. It is a dietary vegetable (34 kcal), strengthens the immune system, prevents the development of cancer cells, is low in calories and easy to prepare.

Broccoli is rightly nicknamed royal cabbage. Thousands of nutritionists and cosmetologists around the world recommend their patients to use this subspecies of cabbage more often in their diet, because it helps people lose weight, maintain health, and health, in turn, is the key to beauty.

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The composition of the vitamin complex in this cabbage is off the charts: C, PP, B, E, K, U. And it also contains a record content of beta-carotene in comparison with all existing vegetables. From minerals: potassium, calcium, sodium, iron, selenium, magnesium and zinc.

Broccoli puree soup is perfectly absorbed by the body, satisfies hunger and gives a pleasant aftertaste. It is very tasty and has a pleasant creamy consistency, unusual in appearance and suitable for everyone.

If you want to diversify your daily diet with something truly tasty and healthy, then this option will suit you perfectly (broccoli puree soup and or from, as well as from). You will learn how to cook broccoli soup from the recipes below.

Both frozen and thawed broccoli can be used for pureed soup.
The less you cook broccoli, the more nutrients it retains. For puree soup, cook optimally for 10-15 minutes, for salad - from 5 to 7 minutes.
Instead of boiling broccoli, you can steam it separately to retain more vitamins.
If you cannot achieve the required thickness, you can add a little sifted flour. Pour it in slowly, stirring constantly to avoid lumps. You can also add other vegetables, including cauliflower.

See how many calories are in broccoli puree soup below.

Energy value per 100 g:

How to make broccoli puree soup? Read detailed instructions.

Ingredients:

potatoes - 250 gr;
onions - 1/2 pcs.;
broccoli - 400 gr;
cream (20%) - 100 ml;
vegetable broth – 600 ml;
basil – 3 gr.

Cooking method:

Chop the potatoes and cook in salted broth that has been previously brought to a boil for 20 minutes.
We cut the onion and prepare the onion fry. Add to the broth.
Divide the broccoli into florets using a knife, add to the potatoes and add to the broth. Cook everything together for another 3 minutes.
Transfer the soup to a blender and blend thoroughly until smooth.
Place on low heat. If the consistency is liquid, then you can add sifted flour (guaranteed to help achieve thickness). Stirring constantly, pour in the cream, cook for about 3 more minutes and turn off.
Sprinkle with basil and serve with garlic croutons.

Read recipes for making puree soups with cream on.

How to make broccoli puree soup, watch the video:

Varieties

Now let's look at other options for broccoli puree soup that will appeal not only to adults, but also to children.

This dish is very suitable for a child and contains all the necessary vitamins.

Ingredients:

potatoes - 100 g;
onions - 1/2 pcs.;
water – 700 ml;
cream (20%) - 100 ml;
mixture of Provencal herbs – 2 g;
broccoli - 500 gr;
green peas - 200 gr.

Cooking method:

Peel the peas, cut the potatoes, and let the vegetables boil in water for 20 minutes.
Fry the onion until tender, add to the rest of the ingredients.
Chop the broccoli and pour it into the pan. Cook for 15 minutes.
Puree in a blender, then pour back into the pan, add cream. Sprinkle with Provençal herbs. Bring to a boil over low heat, cook for another 3 minutes.
Serve with croutons.

Watch a useful video on making baby broccoli soup:

Ingredients:

onion - 1 pc.;
potatoes - 150 g;
water – 400 ml;
broccoli - 450 gr;
cream (20%) - 100 ml;
cheddar cheese - 100 gr;
vegetable oil - 1 tbsp;
butter - 20 gr.

Cooking method:

At the same time, add chopped broccoli, potatoes, and onions into the pan. Pour vegetable oil and butter into the broth. We set aside one inflorescence separately.
Once the potatoes are ready, we determine the readiness of the entire dish. At the very end of cooking the vegetables, add grated cheddar cheese. We wait until it melts.
Puree in a blender. If you see that there is a lot of water, then drain the excess right now. Pour in the cream and boil it for another 3-4 minutes.
Now put thinly cut slices of inflorescences into a heated frying pan greased with butter. Sprinkle with salt.

Top the creamy soup poured into plates with fried pieces of inflorescences. Spread evenly. Additionally, cut the cheddar cheese into small triangles and place it on the surface of the dish.

For the principles of preparing Lazerson from broccoli, watch the video:

Ingredients:

broccoli - 550 gr;
onions - 2 pcs.;
chicken broth – 600 ml;
garlic - 1 clove;
potatoes - 350 gr.

Cooking method:

Add potatoes to the boiling broth, sprinkle with salt, cook for 20 minutes.
Add the chopped cabbage to the broth and cook for an additional 10 minutes. If there is a lot of broth, then pour out the excess so that the soup is not liquid.
Fry the onion and add to the soup. Grind the garlic with a garlic press. Puree the soup using a blender.

When serving, sprinkle with crackers.

Dietary

Ingredients:

potatoes - 150 g;
onion - 1/2 pcs.;
broth – 400 ml;
broccoli - 450 gr;
tomato - 1 pc.;
bell pepper - 50 g;
cream - 100 ml.

Method for making Lenten Broccoli Puree Soup:

Chop the vegetables and at the same time add them to the boiling broth, cook until fully cooked.
Fry the onion in a little oil and add to the soup. Pour into a blender and grind until smooth.
Add cream, boil for another 3 minutes.
Serve with diet bread.

You will find a very healthy recipe for dietary puree soup.

How to make dietary broccoli puree soup (recipe), you will learn from the video:

With milk

Ingredients:

broccoli - 500 gr;
onions - 1/2 pcs;
broth – 400 ml;
milk - 700 ml;
Provençal herbs - 5 gr.

Cooking method:

Pour 50 ml of water into the bottom of the pan and heat it up. Pour in milk and bring to a boil. Throw chopped pieces of broccoli into it.
Fry the onion and add to the broth.
Place the broth in a blender and puree at maximum power. Add Provençal herbs.
When serving, sprinkle with crackers.

Ingredients:

potatoes - 150 g;
onions - 1/2 pcs;
broth – 400 ml;
celery - 200 gr;
broccoli - 500 gr;
carrots - 100 g;
cream - 100 ml;
dill - 10 gr.

Cooking method:

Grind the ingredients, chop the celery. Add vegetables to boiling broth and cook for 20 minutes.
Add fried onions and carrots to the soup. Puree the soup using a blender, then put on low heat. Gradually add the cream to the soup, stirring it constantly.

The preparation of broccole and celery puree soup is well shown in the video:

A slow cooker is just a wonderful invention that cooks everything you can. Despite the fact that it takes up little space in the kitchen, it replaces half of the equipment and thanks to it, a mountain of dishes does not get dirty during the cooking process. When it comes to making cream and puree soups, it really helps and saves time. How to do this is described below.

Ingredients:

broccoli - 500 gr;
potatoes - 150 g;
onions - 1/2 pcs;
broth – 400 ml;
cream - 100 ml;
spinach - 200 gr;
basil - 5 gr.

Cooking method:

Pour vegetable oil into the bottom of a heated multicooker on the “Frying” mode, add chopped onions and carrots. Fry until golden brown.
Pour in the broth for frying, switch to the “Cooking” mode, and bring to a boil. Finely chop all the vegetables and throw them into the slow cooker. Close the lid and fix the steam valve. Turn on the “Instant Pot” mode and cook for 5 minutes. Carefully release the steam by opening the valve.
Puree in a blender. Transfer to the slow cooker and, using the “Cooking” mode, stirring constantly, pour in the cream. Pour in the basil.
Serve with garlic croutons.

- Creamy cauliflower soup? And broccoli? In a slow cooker?- Younger’s drawn-out tone makes it clear: instead of lunch today there will be moaning, whining and lamentations. In general, I usually don’t fall for such manipulations; I have a simple principle of feeding children: if you don’t like it, don’t eat it, the next meal is in three to four hours. However, there are sometimes days when it is important to me that lunch is eaten completely and without disturbance. According to the plan, we have a business trip to the bank, a couple of government agencies and the bank again, and I won’t have time to find and organize some kind of snack for the children. When we will return home is also a big question, dinner is hanging in the air, so we need this very notorious Cauliflower and broccoli cream soup in a slow cooker was eaten quickly, efficiently and without simultaneously eating my brain. In short, you have to turn on your storyteller mom and make up a story on the fly about how broccoli married cauliflower and what came of it. I don’t really welcome such a manipulative technique, but it works flawlessly: children eat with their ears hanging open. And, in fact, that’s all I need.

To avoid getting bored while cooking soup, try doing a villainous laugh every time you add a new ingredient to the pot.

It's just very convenient. Yes, of course, you can say that it is tasty, healthy and generally healthy, but in my personal ranking of first courses this recipe ranks one of the first places in the category of “convenient” recipes. Roughly speaking, you just need to throw everything into the multicooker bowl and press the button. And then another one. That's all. But let's take things in order.

How to make cauliflower and broccoli soup

Ingredients:

400 g broccoli;

400 g cauliflower;

1 carrot;

1 onion;

2 potatoes;

3 glasses of water;

A simple and quick to prepare recipe for a delicious dish - creamy broccoli cheese soup in a slow cooker.

Broccoli is undeservedly rarely used in making soups, although this cabbage can be bought frozen in any store. It has a pleasant taste and, like cauliflower, it turns out wonderful, with a beautiful emerald hue.

It tastes great with dairy products, and even more so with cheese. For those watching their figure, it is recommended to use durum varieties and half the portion indicated in the ingredients. Accordingly, cream with the smallest percentage of fat content.

To prepare this pureed cheese soup, you can use different vegetables, we recommend not to get too carried away with starchy ones (potatoes). Those who like sourness can add tomatoes or tomato juice as a dressing to the finished dish.

In this case, a Panasonic multicooker was used. In the “baking” mode the temperature is 180 degrees.

Cooking time:40 minutes Servings: 4

Ingredients:

300g cheddar cheese, or other semi-hard cheese, with a fat content of at least 50%;
1.2 liters of unsalted vegetable broth;
one large onion;
1-1.2 kg of broccoli florets;
one large carrot;
¼ teaspoon freshly ground black pepper;
6 cloves of garlic;
¼ cup chopped parsley;
about 1 teaspoon salt;
100 g cream of any fat content

How to make broccoli cream cheese soup in a slow cooker

Divide broccoli into florets and chop coarsely, chop onion, garlic and carrots

There is no need to fry vegetables (you can if you wish)

Place them in a multicooker bowl, pour warm vegetable broth, salt and pepper

Turn on the “baking” mode for 30 minutes

Three cheese on a fine grater

Grind the resulting broccoli soup in a slow cooker with an immersion blender after it has cooled slightly.

You can pour the mixture into a food processor, chop and pour back into the bowl

Now you can pour in the grated cheese and pour out the cream; you can replace it with warm milk

Stir and turn on the “baking” mode for 5 minutes so that the cheese melts well in the mixture

Broccoli cheese soup in a slow cooker is ready, pour into portions, sprinkle with chopped parsley and grated cheese on top

serve warm with crackers or toast

Bon appetit!

Broccoli puree soup with chicken in a slow cooker

Cooking time: 40 minutes

We suggest preparing a dietary dish - soup - broccoli puree in a slow cooker. This healthy, low-calorie dish can also be very tasty, the main thing is to choose the right ingredients and spices.

This will appeal not only to ladies on diets, but even to their children and husbands. It's very easy and quick to prepare.

Ingredients:

chicken fillet;
broccoli;
zucchini;
salt, spices

How to prepare dietary soup - broccoli puree in a slow cooker

Broccoli puree soup in a slow cooker is ready!

Pour the soup into bowls, garnish with parsley and serve

Bon appetit!

Not everyone loves broccoli, a nutrient-rich food. However, by removing it from the diet, you deprive your family of the opportunity to get a whole list of useful minerals and trace elements at once. To ensure that your household eats cabbage with gusto, we suggest cooking broccoli soup in a slow cooker, because this will leave more free time for pleasant things.

Broccoli has a more pronounced flavor than cauliflower, so you don’t need to use additional spices in the soup. Black pepper (or their aromatic mixture) and parsley will be enough. We will prepare not just soup, but a bright, tasty dish.

Cooking time: 1 hour 40 minutes.

Number of servings: 5.

Ingredients:

broccoli - 450 g (or one pack);
cauliflower - 200 g;
potatoes - 4 tubers (300 g);
carrots - 1 pc.;
onion - 1 pc.;
parsley - 1 bunch;
garlic - 3 cloves;
salt;
black pepper.

Preparation

We need vegetable broth, you can cook it in advance or start preparing broccoli soup in a slow cooker from the base. For the broth we will need peeled and washed onions, carrots, garlic cloves and parsley stems (we leave the leaves to decorate the soup). Place the vegetables in the multicooker bowl and add 2.5-3 liters of water. You need to set the “Quenching” mode for 60 minutes.
While the machine prepares the broth, we peel and wash the potatoes and cabbage. We divide the cauliflower into inflorescences, and cut off the green bushes from the broccoli. Cut the broccoli “core” into several pieces. If you are using frozen cabbage, then simply rinse it and set aside.
The broth is ready, so we take out the boiled vegetables from it - we won’t need them anymore. In their place we put potatoes cut into small cubes, cauliflower inflorescences and pieces of broccoli core. Add salt, set the “Soup” (or “Stew”) function and set the time to 40 minutes.
Five minutes before the signal, you need to add green broccoli bushes and a little black pepper to the bowl. This time is enough for the cabbage to become soft, but the color pigment will not have time to evaporate, and the cream soup will turn out bright green.
When the equipment signals the end of work, it’s time to turn ordinary soup into cream. If you have an immersion blender, you can puree the broccoli soup in a slow cooker directly. If not, then you will have to pour it into a blender bowl and puree the soup there. You need to chop the vegetables thoroughly, for 5-7 minutes, so that the mass is tender and homogeneous. Be careful, because the cream of the soup is made while it is still hot.
The broccoli soup is prepared in a slow cooker, leave it for 15 minutes to cool slightly before serving. You can decorate each serving with chopped parsley, whole pieces of boiled broccoli or grated cheese and sour cream.

The specified amount of water produces a rather thick creamy soup; if you don’t like this, you can pour a little cream into a common bowl or portionwise. And next time you will adjust the amount of water at your own discretion.

How to make tasty vegetable broth

Remember, the main thing in any recipe is its base. It sets the tone for the finished dish and makes even the simplest composition taste magical. In many dishes, the so-called “base” is broth, meat or vegetable. But most people prefer the first, more satisfying, option to a light vegetable broth. And they consider it the lot of one-year-old children and vegetarians. However, a deliciously cooked vegetable broth is a real classic, and even red borscht with it turns out to be a culinary masterpiece.

Let's highlight the basic rules for cooking vegetable broth

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Broccoli soup in a slow cooker

Broccoli is an incredibly nutritious food. The composition of this vegetable includes: linoleic (omega-6), linolenic, eicosenoic, erucic, oleic, palmitic, stearic acids, vitamins A, groups B, C, PP, E, K, as well as chlorophyll, iron, phosphorus, magnesium, sodium, zinc, manganese, sulfur, potassium and calcium. Broccoli soup in a slow cooker is prepared very quickly, and it can be lean, meat, mushroom, creamy, etc.

Broccoli soup

Ingredients:

chicken breast – 300 g
broccoli - 300 gr
potatoes – 1 piece
onions – 1 pc.
carrots – 1 pc.
vegetable oil – 2 tbsp.
salt, spices to taste

Step-by-step preparation:

Finely chop the onion and grate the carrots.
Cut the breast and potatoes into small cubes.
Separate the head of broccoli into florets.
Pour vegetable oil into the multicooker bowl, sauté the onions and carrots with the lid open on the “Frying” mode for 5-7 minutes.
To the fried vegetables, add meat, potatoes, broccoli, salt, spices and the required amount of water (taking into account the preferred thickness of the cream soup).
Turn on the multicooker for broccoli soup to the “Stew” mode and cook for 1 hour.
Before serving, beat the soup with a blender until smooth.

Tip: serve cream soup with sour cream or sour cream. Instead of chicken breast, you can also use beef, lean pork, sausage or mushrooms.

Creamy broccoli soup in a slow cooker

Ingredients:

broccoli - 500 gr
potatoes – 3 pcs.
onions – 1 pc.
carrots – 1 pc.
cream – 200 ml
spices: pepper, nutmeg, oregano, basil and others to taste
salt to taste

How to cook:

Finely chop the carrots, onions and potatoes.
We disassemble the head of cabbage into inflorescences.
Place potatoes, broccoli, onions, carrots into the multicooker bowl, pour in the required amount of water, add salt and cook on the “Soup” mode for 1 hour.
After preparing the creamy broccoli soup in another container, beat with a blender until smooth, add cream and other spices and, pour into the multicooker bowl, simmer for 10 minutes on the “Heat” mode.

Tip: if at the end of cooking you add grated cheese (or chopped processed cheese) to the soup, the soup will acquire a delicate cheesy taste. You can serve the cream soup with fried crackers.

Cook with pleasure and bon appetit!

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Creamy broccoli soup with cream, slow cooker recipe

For some reason, many people don’t like broccoli and, I must admit, until recently I myself had a cold attitude towards it, until a neighbor came up with an amazing idea. She strongly recommended that I prepare creamy broccoli soup with cream in a slow cooker, a recipe with a photo of which I hastened to publish. If you don’t have a multi-pot, you can cook it on a regular stove.

Creamy broccoli soup is perfect for lunch and dinner, especially in the summer when you want the most simple, fresh, vegetable dishes. It can also be used in baby food, since all products are finely ground in a blender. If desired, you can diversify the soup by adding cauliflower or a little carrot to it - this will only saturate and improve the taste.

It is best to use 20-30% cream for creamy broccoli soup. As a base, in addition to ordinary water, you can take broth - vegetable, chicken or meat. In addition to the soup, we will make garlic croutons - they go well with the mild taste of the dish. If you are preparing soup for children, it is better to make regular croutons without garlic.

Approximate cooking time is about 35-40 minutes. Ingredients:

350 grams of broccoli,
1 onion,
2 medium potatoes,
100 g leeks,
150 ml cream 20-30%,
salt and pepper to taste.

For croutons:

60 grams of ready-made crackers (or 2-3 slices of white bread),
1 clove of garlic.

How to make creamy broccoli soup

3. When the vegetables are cooked in the saucepan, add stewed onions to them. We process everything with a blender.

4. Pour the cream into the MV and let the soup heat up for about 7 minutes.

5. Make sure that the cream of broccoli soup does not boil. As soon as small bubbles appear on the surface, turn it off immediately. Stir with a wooden spoon.