Broccoli soup with melted cheese. Broccoli soup with cheese. Broccoli puree soup

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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 your well-being, lifts your mood and gives you strength. All that remains is to decide which broccoli recipe to choose, because there are so many dishes!

How to make broccoli soup

It doesn’t take much time to make broccoli soup with a surprising color and aroma. This vegetable lends itself well to heat treatment, cooks quickly, and does not lose its qualities and beneficial 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 soup - recipe

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

Broccoli soup with cream

Cooking time: 25-30 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 493 kcal.
Purpose: for lunch.
Cuisine: Russian.

Even a novice cook can prepare a delicious creamy broccoli soup with cream. The basic rule of this dish is that the cream should have maximum fat content. The ideal option would be rustic fresh ones. They will give food not only a delicate taste, but also an optimal density for saturation. You can serve the soup with fresh homemade bread or crispy croutons.

Ingredients:

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

Cooking method:

Wash the cabbage in a bowl, divide into arbitrary pieces, and boil in salted water for 5-10 minutes.
Mix the eggs with a fork or whisk, pour in the cream, mix until smooth, and bring until thick.
Pour the mixture in a thin stream into the broth with cabbage. There is no need to stir; let the egg lumps form, as when preparing sorrel soup.
Chop the onion, add to the pan, cook for another 5-10 minutes.
Using a special attachment for grinding in a blender, bring to a creamy state.
Garnish the soup with parsley.

Broccoli and chicken soup

Cooking time: 40-60 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 384 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A good option for lunch is broccoli and chicken soup. The dish is easy to prepare and satiates for 2-3 hours. In combination with a light main course or salad, you will be full and won’t remember about hunger until dinner. The calorie content of such soup is very low, which guarantees 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.
Wash the cabbage, cut it into medium-sized pieces, put it in the broth, and add salt.
Celery, carrots, potatoes, onions cut into cubes.
Place all the ingredients in the broth with cabbage and cook until done.
Chop the greens.
Beat the finished dish in a blender until it becomes a thick puree.
Decorate with greens on top.

Broccoli and cauliflower soup

Calorie content of the dish: 397 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

When you are completely out of mood and have no appetite, the original broccoli and cauliflower soup with aromatic 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 autumn and winter, when vitamin deficiency is raging and the season of colds and ARVI begins.

Ingredients:

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

Cooking method:

Place water on the stove. When it starts to boil, you can put the chopped chicken in it.
Wash all the vegetables, remove the skins and cut them as you like. Cabbage can simply be divided into small inflorescences.
When the meat is cooked, add potatoes and onions to the broth.
After 10 minutes, add the remaining vegetables.
Chop greens for decoration.
Using a blender, beat until thick sour cream. If the soup turns out liquid, add a couple of tablespoons of flour.
Decorate with greens. 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 of the dish: 759 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Spicy, flavorful 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 crackers with garlic sauce.

Ingredients:

processed cheese 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 pan, put it on fire, and boil the chicken.
Chop the vegetables, finely chop the herbs and eggs.
Three garlic on a fine grater, fry in olive oil with spices.
We grate the cheese as convenient.
When the meat is ready, take it out and let it cool for later slicing.
Boil vegetables in broth until tender.
Combine the chopped meat with broth and vegetables, pour in garlic oil, add cheese and leave until the cheese is completely dissolved.
In a blender, blend the soup until pureed.
Before serving, decorate the dish with a finely chopped egg and a spoonful of herbs.

Broccoli soup from Yulia Vysotskaya

Number of servings: 6-8 persons.
Calorie content of the dish: 1498 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Have you tried broccoli soup from Yulia Vysotskaya? This is an inimitable dish with a subtle aroma of spices, which guarantees a lot of pleasure and long-term satiety. It is a little more difficult to make than previous recipes, but the result is worth the effort. Thanks to roasting the cabbage, the cream soup acquires an unusual bright taste and an even more delicate consistency.

Ingredients:

cabbage inflorescences – 700 g;
onion – 150 g;
garlic – 2-3 cloves;
oil for frying – 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 pieces, place on a greased baking sheet, pepper, salt and bake until soft for 20-30 minutes.
Sauté 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 sauté, pour in the broth and bring to a boil. Cook everything for 15-20 minutes.
When the soup is almost ready, add grated cheese, beans, and add salt as needed.
Beat the mass with a blender. Serve with croutons.

Vegetable soup with broccoli - recipe

Calorie content of the dish: 594 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple recipe for vegetable soup with broccoli that every housewife should have. The first one is quickly prepared, does not require much effort and perfectly satisfies hunger. You can add any vegetables you have on hand to this dish. Broccoli and Brussels sprouts are an original combination, bell peppers wouldn’t be out of place, tomatoes are perfect. The recipe is approximate, use your imagination!

Ingredients:

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

Cooking method:

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, approximately 10-15 minutes.
Grind the finished soup to puree in a blender. Serve with slices of cheese and bread.

Broccoli soup - dietary recipe

Cooking time: 30-35 minutes.
Number of servings: 4-5 persons.
Calorie content of the dish: 356 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Broccoli soup itself is dietary, if you do not use fat, butter and cheese for cooking. To further lighten it, you can avoid meat broths and potatoes, which contain starch that is dangerous for slimness. True, satiety after such a dish is less than from a full-fledged soup. But what tricks can you go to to keep your 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:

Separate the cabbage into florets.
Let the water boil, add both types of cabbage to it.
Grease the surface of the frying pan with oil and fry the chopped onion.
Remove the skin from the tomato, cut into cubes, and sauté together with the onion.
Chop the greens.
Add some salt and pour the sautéed vegetables into the pan.
Turn off the soup 3-5 minutes before it is ready.
Beat it until smooth in a blender.
Decorate with greens.

Broccoli and meat soup

Cooking time: 45-60 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 964 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Want to cook a hearty lunch? Soup with broccoli and meat is perfect for this purpose. You can use lean pork, beef or light turkey to make a delicious dish. The main thing is to cook 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 homogeneous 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 cut.
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.

Soup with broccoli and melted cheese

Cooking time: 30-40 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 982 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Classic soup with broccoli and melted cheese looks impressive in the photo, fills the house with a pleasant creamy aroma and satisfies well. To cook it, you don't need special skills or expensive ingredients. The simplest inexpensive processed cheeses like “Druzhby” are perfect for this recipe. They are soft, but at the same time dense, easy to grate.

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, lower the vegetables into the broth (all at once), wait until they are ready (15-20 minutes).
Freeze the cheeses a little, and then quickly grate finely directly into the pan.
Salt and 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 aromatic and tender in consistency, you need to know the simple secrets of preparing puree soup with broccoli:

Choose large cabbage. In first courses, you can use not only the curly inflorescences, but also the fleshy parts of the vegetable.
If you bought frozen cabbage, give it time to thaw before you start cooking. This will save you from excessive wateriness and the need to add flour.
Did you over-salt the dish? It’s not scary, this can be easily fixed if you put rice wrapped in a cloth in it for half an hour, it will absorb excess salt.
Always rinse cabbage florets thoroughly. Even frozen vegetables can contain dirt.
The soup tastes better if it uses at least 5 different vegetables.
In order not to be distracted by each step of the recipe, remember the basic sequence in which the products are added. When preparing puree soup, it does not matter what size and shape the pieces are.
Greens, which are recommended for decoration, are irreplaceable in broccoli soup. It makes it not only healthier, but also tastier and more pleasing to the eye.
If you are confused by the green color of the cream of soup, try adding a little turmeric to it. It will give a yellowish tint and a wonderful aroma.
To control the thickness of the dish, add broth in stages when grinding in a blender. To make it thicker, add a little starch or flour.
If you are making soup with cheese, let it sit for a while to develop flavor before serving. Then your dish will have a rich, creamy aroma.
During the hot season, low-fat puree soup can be eaten chilled.
If the dish has thickened more than you would like, add boiling water until it reaches the desired consistency. Don't forget to add 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 aroma of spices, try adding suneli hops and ginger. They add a very original taste to any soup.
Do not put vegetables in cold water, but boil it first. The vitamin C contained in the ingredients is quickly destroyed by temperatures. To preserve it, it is important to minimize the processing time interval.

Video: broccoli soup

Broccoli soup with cheese is an excellent way to feed your family a delicious and original lunch, to please vegetarians, fasting people, or diet-conscious relatives and friends. However, it can easily be transformed into a “meat” soup, its taste will not be affected at all, and men will certainly be happy.

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

Let's select the ingredients

The recipe contains the amount of ingredients for 6 soup servings.

Non-vegetarian version:

Spices and seasonings:

dried basil - half or a whole teaspoon;

dried laurel leaves - 2-3 leaves;

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

salt - according to the owner's taste preferences;

turmeric (optional) – a quarter teaspoon;

sweet dry paprika - teaspoon;

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

Making creamy broccoli soup

Action 1. It is necessary to carefully and thoroughly prepare all the ingredients: peel and peel onions, carrots and potatoes, rinse under running warm water until all contaminants disappear. Wash the broccoli and carefully separate it into florets with a sharp knife. Do not use the stalk for making cream soup.

Action 2. If you prefer cream soup with chicken broth, then the recipe should start with the preparation of the liquid base. You need to take half a chicken carcass, preferably a bone-based chicken breast, wash it with cold water, and cook for about 40 minutes with the addition of salt, spices and herbs with the lid ajar. From the spices, you can take any traditional ones for first courses and included in any recipe - black pepper, bay leaf, dill, celery, etc. When ready, drain the broth, strain through a fine sieve, and after cooling, separate the meat from the bones and cut into small even cubes.

Action 3. So, if you wanted to keep the recipe lean and vegetarian, you should cook the broccoli - place fresh inflorescences in boiling salted water. If the recipe, according to your preference, turns out to be meat and you use chicken broth as the basis for the cream soup, boil it and boil the broccoli in it.

Action 4. Potatoes, all 4-5 tubers, cut into small cubes, add to the broth with broccoli. Some recipes indicate that potatoes should be added to 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.

Action 5. You should prepare the vegetables for frying - chop the onion into small cubes, and grate the carrots on a coarse grater. Fry the chopped roots in oil, first frying the onion until it becomes transparent, and then adding carrots, spices (salt, pepper, turmeric) and a small amount of water or broth. When the frying is ready, add the sautéed onions and carrots to the rest of the ingredients of the cream soup. Fans of spiciness, piquancy and garlic can add this too. The time has just come to add all the spices that were not previously added (bay leaf, basil, paprika) and add salt to the required and preferred taste.

Action 6. The entire vegetable ensemble should be boiled until tender, which takes approximately 15 minutes. If you 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 strain the liquid into a separate container, and grind the boiled vegetables in a blender. If the housewife does not have a blender, this is not a reason for frustration and there is no need to delete the recipe from the notes; you can do a great job using a regular puree masher or mixer. It will take more effort, but this recipe will still work.

Action 7. Dilute the pureed vegetables with broth until you get the consistency you need - some people like thick cream soups, like aged country sour cream, some like liquid ones, reminiscent of fresh cream. In any case, you need to take into account that the consistency will change when the soup is added with melted cheese. Place the newly mixed vegetables and liquid on the stove and bring to a boil, and then leave the heat very low.

Action 8. Prepare the processed cheese - if it is in plates, then it must be freed from its wrappers; if it is dense, like Yantar, it must be cut into cubes. Soft melted cheese can be added in portions with dessert spoons. Add processed cheese to a low-boiling cream soup, spoonful or several cubes at a time, stirring continuously until it is completely dissolved. Thorough stirring is very important because the cheese likes to stay on the bottom of the pan and its walls, and this should not be allowed. When the cheese is completely mixed into the cream 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 making creamy broccoli soup using this recipe - your family will be happy and satisfied with the delicious lunch!

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

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

The cabbage is divided into small pieces and boiled in salted water until softened. This is approximately 7-9 minutes.
Mix the eggs with a fork until the whites and yolks combine. This is where the cream is poured.
Pour the resulting egg-cream mixture into the broth with cabbage in a very thin stream. There is no need to stir the ingredients, even if lumps form.
Chopped onion, salt and pepper are poured into a saucepan. After this, the dish is cooked for another 8-9 minutes.

Use a blender to bring the mixture to a creamy state.

With potatoes

Ingredients: half a kilo 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 boiled for 18-20 minutes (after boiling) in salted broth.
When the mass has cooled a little, cream is poured into it.

All that remains is to salt the dish, puree and pour into portioned plates.

With cauliflower

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

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

All that remains is to puree the dish, mix with cream, add salt and bring to a boil again. For richness, season with herbs.

Delicate creamy soup

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

Onion cubes are fried in butter until transparent.
Cabbage is boiled until soft.
Broccoli is combined with onion, cream, salt and nutmeg. The contents of the frying pan turn into puree and warm up slightly.

Delicate broccoli puree soup with cream is served with croutons.

How to cook in a slow cooker?

Ingredients: half a kilo of broccoli, carrots, olive oil, onion, can of canned 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, and sprinkled with aromatic herbs. Cook in the soup program for 20-25 minutes.

Approximately 5-7 minutes before readiness, the beans without liquid are sent into the bowl.

With croutons

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

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

Served with garlic croutons.

Recipe with cheese

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

The onion is sautéed directly in the saucepan in oil along with carrot pieces.
Finely chopped potatoes and cabbage are also added there. Products are filled with water. The mass is salted and seasoned with spices.
When the contents of the dish soften, you can puree it, add lemon juice and melted cheese to the saucepan.

The finished soup should sit covered 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 added to the mixture and the ingredients are fried together for a couple of minutes while stirring.
The roast is filled with water. Cabbage and potato blocks are sent into it.
When the vegetables have softened, you can salt them, sprinkle them with thyme and puree them. All that remains is to add cream and heat the mass.

It’s very tasty to add canned corn to this soup.

Lenten broccoli 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. Meat or chicken broth is not used for first feeding.
When all the components are cooked, they can be ground in a blender.
All you have to do is boil the soup for a few more minutes and you can pour it into a plate.

Step 1: clean the vegetables.

Peel the onions, carrots and garlic. Separate the broccoli into florets and rinse well.
Cut the carrots into circles, the onion into cubes, and simply grate the garlic or pass it through a press.

Step 2: fry the onion.

At the bottom of the pan in which you will cook the soup, heat the olive oil and add the onion and garlic. Fry them over medium heat until soft, stirring frequently.

Step 3: cook broccoli soup with cheese.

Add broccoli and carrots to the onions and garlic, stir and add water. Add water based on how thin you want the soup to be. If you want to get a thick creamy soup, then you need very little water.
Add salt and pepper to taste and cook everything until the vegetables become soft. Remove the pan from the heat.
Using an immersion blender, blend the soup, adding milk in a thin stream. Be careful, the contents of the pan may gurgle and splash when whisking, so start on low to avoid getting burned.

Step 4: Serve broccoli soup with cheese.

Transfer the broccoli puree soup to a plate and garnish with natural yogurt and cheese. Serve hot.
This is how easy it is to prepare a healthy and satisfying dish for lunch. I really like this simple soup. Especially if you wait until the cheese on top melts a little. Real jam!
Bon appetit!

You can also serve crispy fried croutons with broccoli cream soup with cheese.

Instead of just water, you can add vegetable or chicken broth to the soup, then the dish will turn out more satisfying and tastier.

Tender, tasty, satisfying, simply impossible to put down - all this can be said about the cream cheese soup with broccoli, which we will prepare today.

Ingredients:(for 3 servings)

150 g processed cream cheese such as President, Hochland or Yantar
5-10 broccoli florets (quantity as desired)
3 medium potatoes (1 per serving)
1 medium onion
1 medium carrot
1 tbsp. l. lemon juice
2 bay leaves
a pinch of dried herbs (thyme, basil, oregano, mint)
a pinch of ground nutmeg
salt, ground black pepper to taste
vegetable oil for frying

Preparation:

To prepare cream cheese soup with broccoli, it is convenient to use a saucepan with a thick bottom, in which you can also fry vegetables.
We peel the onion, cut it into small cubes and saute it directly in a saucepan in odorless vegetable oil until soft, I do this in refined olive oil.

Add the carrots grated on a coarse grater to the onion and continue sautéing until the carrots are soft.

Peel 3 medium potatoes, cut into small cubes and place in a saucepan.

Add hot water from the kettle so that it is just above the potatoes. Add salt to taste, cover with a lid, bring to a boil and cook at a low simmer for 5 minutes.

Then add broccoli, try adding 5-6 large florets first. Actually, the morethe tastier the cream soup is, but I think so because I love it, and if you add a little, the taste of broccoli is almost not felt, it just gives its own note. Add 1-2 bay leaves, close the lid and continue cooking for 10 minutes until the potatoes are ready.

When the potatoes are cooked, turn off the heat, take out the bay leaves and throw them away, otherwise later they will only make the cream cheese soup bitter. Grind the contents of the pan with a blender or masher to make puree. If you don’t have a blender, you can get by with just one masher; all the ingredients are very soft, but it won’t have the same creamy consistency. I use both. First I grind it in a blender...

And then I go through the bottom with a masher to make sure there are no large pieces left.

Place 150 g of melted cheese in a saucepan, put it back on the fire and stir until the cheese dissolves.

Add 1 tbsp. l. lemon juice, pepper, dried herbs (basil, thyme, mint or others), nutmeg and mix. Turn off the stove, cover the pan with a lid and let it brew for 15 minutes.

Serve cream of broccoli cheese soup with croutons and lemon quarters to drizzle a little lemon juice over the cream of soup. Believe me, it's delicious, literally a few drops on top. You can add some finely chopped greens.