Excellent recipes for soups with broccoli in 9 different ways. Which will be your favorite?

Do you like the delicious taste of broccoli?

Are you looking for new ways of processing it?

Try our recipes for delicious broccoli soups in 9 different ways!

It makes a great light dinner or appetizer, and it also warms you up in winter.

Don’t be afraid to add ingredients to your taste – broccoli is perfect for that!

Cream of broccoli with goat cheese

This Broccoli Goat Cheese Soup recipe is a must-try! It’s a little bolder than the classic broccoli soup with cheddar or other cheese, because the goat cheese gives it a whole new dimension.

INGREDIENTS

• 3 cups chicken broth
• ½ cup whipping cream
• 230 g of broccoli florets
• 280 g of goat cheese
• 1 teaspoon of salt
• ¼ cup chopped almonds

METHOD

1. In a large pot, mix the chicken stock, whipping cream, broccoli florets and goat cheese.
2. Bring the mixture to a boil and then cook for 10 to 15 minutes.
3. Stir in the salt and then remove from the heat.
4. Carefully transfer the soup to a blender or use a hand blender and blend.
5. Add salt as needed.
6. Transfer to bowls and serve warm.
7. Garnish with chopped almonds.

Traditional broccoli soup with cream

Excellent thick soup for any weather. Refreshes in summer and warms in winter. If you toast it with crispy toast, you have a delicious dinner!

INGREDIENTS

• 1 broccoli
• 1 onion
• 2 cloves of garlic
• 2 tablespoons of butter
• 0.5 l of broth
• 0.3 l of milk
• 1 cooking cream
• salt
• pepper

METHOD

1. Cut the broccoli into florets and wash.
2. Finely chop the onion and garlic.
3. Fry the onion and garlic in butter until golden.
4. Add broccoli and cover with broth.
5. Cook gently.
6. Stir in the milk and mix until smooth.
7. We are warming up.
8. When the soup is almost cooked, stir in the cream.
9. We salt.
10. Let’s pepper.
11. We are serving!

Broccoli and Cauliflower Soup

This soup is delicious, easy to prepare, healthy, full of vitamins and only takes five minutes! What else could you wish for?

INGREDIENTS

• 1 teaspoon of olive oil
• ½ broccoli, chopped
• ½ cauliflower, chopped
• 4 cups of vegetable broth
• 1 clove of garlic
• 1 tablespoon Dijon mustard
• salt and pepper to taste
• 1 tsp thyme, fresh (you can also use dried)
• 1 tablespoon fresh basil (dried is also suitable)
• 1 cup cheddar

METHOD

1. Cut the onion into rounds and put them in a large pot with olive oil.
2. Sauté over low heat for 3 minutes.
3. Roughly chop the garlic and sauté for another minute.
4. Meanwhile, roughly chop the broccoli and cauliflower.
5. We will prepare vegetable broth.
6. Add broccoli and cauliflower to the pot.
7. Add the broth and cook for fifteen minutes.
8. Turn off the heat and add the cheddar cheese.
9. We will keep just a little cheddar for serving.
10. Add thyme, basil and mustard.
11. Mix everything thoroughly and let the flavors combine for a few minutes.
12. Finally, we use a stick blender and blend!
13. Serve with fresh bread and garnish with fresh herbs.

Broccoli soup with chicken

Your whole family will love this Broccoli Carrot Chicken Soup recipe and it’s sure to please even the pickiest of eaters!

INGREDIENTS

• 2 tablespoons of extra virgin olive oil
• 1/2 medium onion, diced
• 2 medium carrots, peeled and diced
• 5 cups of chicken stock
• 2 teaspoons Worcestershire sauce
• 1 cup cooked chicken, cut into pieces
• 1/2 pound broccoli florets, cut into bite-sized pieces
• sea salt to taste
• ground black pepper to taste

METHOD

1. Heat the olive oil in a saucepan over medium-high heat.
2. Add the onion and carrot and sauté until the onion is soft and translucent, about 3 minutes.
3. Stir in chicken stock, Worcestershire sauce and cooked chicken.
4. Bring to a gentle boil, then reduce heat and simmer for 3 minutes.
5. Stir in the broccoli and cook for 10 minutes or until the broccoli is tender.
6. Season with salt and pepper to taste and serve hot.

Broccoli cream with nutmeg

Cream softens and thickens the broccoli cream soup, nutmeg and garlic give it a typical full flavor. Try to take out a few broccoli florets before mixing, the soup will look better when served and you will enjoy the full flavor of the broccoli.

INGREDIENTS

• 1 broccoli
• salt
• a teaspoon of butter
• 1 clove of garlic
• grinded pepper
• nutmeg
• 100 ml of sweet cream

METHOD

1. Let’s prepare the broccoli – wash it and divide it into individual florets.
2. We will also use the koštels, which we peel and cut into cubes.
3. We take a deeper pot, pour water into it and cook the broccoli until soft together with the chopped garlic.
4. Blend the cooked broccoli with a stick blender.
5. Season with salt and nutmeg, pepper and add cream.
6. Boil for a short time and serve.

Broccoli and carrot soup with cheddar

In addition to broccoli cream with cream, you can also cook broccoli soup supplemented with other vegetables. We can use carrots and stalked celery, which we complement with grated cheddar.

INGREDIENTS

• 1 broccoli
• 1 onion
• 2 tablespoons of butter
• 2 carrots
• 3 stalks of celery stalks
• 2 cloves of garlic
• salt
• grinded pepper
• 3 potatoes
• 500 ml of milk
• 150 g grated cheddar

METHOD

1. Fry chopped onion, carrot and celeriac in a pot in butter.
2. Add the crushed garlic and saute for a while longer.
3. Season the vegetables with salt and pepper and cover them with flour.
4. Cover with water and milk and add washed, peeled and chopped potatoes and cook.
5. After a while, add the broccoli, cut into florets, to the potatoes and continue boiling.
6. Towards the end of the boil, when the vegetables are already soft, add the grated cheddar and let it melt.

Vegetable cream with Niva

The delicious cream of broccoli, leeks, red potatoes and zucchini flavored by Niva will captivate your taste buds and you will not want any other soup!

INGREDIENTS

• 1 tablespoon of olive oil
• 1 leek, white part only, sliced
• 1 broccoli, roughly chopped
• 2 zucchini, chopped
• 1 red potato, peeled, finely chopped
• 1 liter of vegetable or chicken broth
• 75 g Niva, crumbled
• 80 ml of cooking cream

METHOD

1. Heat the oil in a large saucepan over medium heat.
2. Add the leek and cook, stirring constantly, for 5 minutes or until softened.
3. Next, add broccoli, zucchini, potato and broth and bring to a boil.
4. Reduce the heat to minimum and cook, stirring occasionally, for 15 minutes or until the vegetables are soft.
5. Remove from heat and let cool a little for 10 minutes.
6. Add cheese to the vegetable mixture and blend until smooth.
7. Heat the mixture over a low flame.
8. Add the cream and mix.
9. Taste and season with salt and pepper.
10. Enjoy your meal!

Creamy Broccoli and Asparagus Soup (Paleo)

The delicious combination with green asparagus will give the soup an impressive color and fresh taste. Take advantage of the asparagus season and try an original combination of two truly green vegetables.

INGREDIENTS:

• 1 tablespoon of olive oil
• 75 g chopped onion
• 1 bunch of chopped green asparagus
• 1 chopped broccoli, removed from the tough stem
• 4 cloves of garlic
• 1 liter of vegetable or chicken broth
• salt and pepper to taste
• 30 ml of coconut milk
• 1 tablespoon of lemon juice
• 2 tablespoons of tarragon

METHOD:

• Heat the olive oil slightly in a large pot, add the chopped onion and fry until golden.
• Add asparagus, broccoli and garlic and sauté for 5 minutes, stirring constantly.
• Pour in the broth and cook for approx. 20 – 25 minutes until soft.
• Salt and pepper.
• Blend until smooth with a stick blender.
• Remove from the heat.
• Mix coconut milk and lemon juice in a small bowl.
• Serve garnished with lemon coconut milk and chopped tarragon.

Broccoli-spinach soup with fried egg

This luxurious creamy broccoli, baby spinach, leek and potato soup is made to perfection by the fried egg you add at the end. Treat yourself to this treat today!

INGREDIENTS

• 1 leek, sliced
• 3 cloves of garlic cut into slices
• 2 broccoli
• 2 potatoes cut into cubes
• 6 cups vegetable stock or water
• 3 cups baby spinach
• 5 sprigs of thyme
• 1 bay leaf
• 2 tablespoons of extra virgin olive oil
• sea salt to taste
• 1 pinch red chili or to taste
• ground black pepper
• 4 fried eggs
• 4 tablespoons of fresh herbs for garnish

METHOD

1. Cut and rinse the leek well.
2. Drain on paper towels.
3. Heat the olive oil in a cast-iron pot and fry the leeks with a pinch of sea salt until they become transparent.
4. Meanwhile, cut the potatoes and broccoli into small pieces.
5. Add red chili, garlic and potatoes to the pot and mix.
6. Pour in vegetable broth or water and bring to a boil.
7. Add the broccoli, thyme and bay leaf and cook together until soft, about 10 minutes.
8. Discard the bay leaf and use a hand mixer to blend the soup in a saucepan until smooth and creamy.
9. Season with sea salt and remove from heat.
10. Add baby spinach to the soup, mix and cover with a lid for a few minutes.
11. Spinach wilts from steam and heat.
12. Serve hot with a fried egg on top and a nice drizzle of extra virgin olive oil.

And how did you like our recipes today? Write to us in the comments!