This easy delicious broccoli parmesan soup recipe is loaded with healthy ingredients and captures the rich flavours of basil and parmesan cheese. This soup is light and creamy in texture and makes a perfect comfort soup anytime of the year.
This soup is a perfect starter or for a lunch with a few slices of crusty bread or light vegetable sandwich. This particular soup is ready in 30 minutes and requires a few ingredients. The cream adds a richness to this soup, and the Parmesan cheese gives it a pungent flavour.
Soup is a such a wonderful alternative to make when you know you have ingredients in your refrigerator or freezer that you need to use up. What I love about making soup, is you can experiment with different vegetables, spices, and herbs. Can’t forget to mention how comforting and filling soup can be, regardless what time of the year it is. I usually don’t make soup often in the summer months, but I tend to make up for it during the other eight months of the year. Yes, that’s right, we only really get four months of warm weather and if we are lucky, it can extend beyond that!
Recipe Ingredients and a few suggestions:
- Butter: I like to use unsalted, and by adding butter offers a richness to this soup
- Extra virgin olive oil: is light, creamy yet it rich in flavour is a perfect choice to add to this soup by Gaia Fine Foods (follow the link to purchase and get your 25% discount using HUNGARYSOUL24)
- Onion, celery and garlic: are a good base for this soup
- Broccoli: use the florets and most of the stems; I discard the tougher ends of the stems
- Potatoes: russet, yellow or red potatoes are ideal
- Vegetable stock: I like to use an GoBio organic bouillon cube
- Organic half and half cream: is my go to dairy products by Harmony Organic Diary
- basil: I added dry basil, and if you have fresh, you could substitute by adding a tablespoon and add chopped as a garnish
- seasonings: salt and pepper
- Parmesan cheese: I added fresh grated parmesan cheese
Delicious and Nutritious!
Broccoli is packed with vitamins and minerals. It is a potent antioxidants to fight off diseases such as cancers, heart disease, it helps to reduce inflammation and promotes a healthy digestion, helps to slow down the aging process, support a healthy immune system and healthy bones but the list continues. All of these benefits are so important to maintain a healthy body. So the next time you are grocery shopping, make sure to add broccoli to your list!
FAQ
I noticed you use organic ingredients, is it required for this recipe? No it isn’t, whenever I can I like to use organic produce.
Can I substitute cream for non dairy milk product? Yes you can, I like to point out, whatever you choose, consider the flavours, and I would recommend almond or cashew milk.
Creamy Broccoli Parmesan Soup
Equipment
- 1 3 qt. (2.8 liters) sauce pan
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 celery rib, diced
- 2 cloves garlic, minced
- 3 cups broccoli, stem and florets, roughly chopped (1/2 lb of broccoli)
- 2 medium potatoes, peeled, diced
- 4 cups vegetable stock
- 1/2 cup organic half and half cream
- 1 tsp basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese, grated
- garnish with garlic croutons, broccoli and Parmesan
Instructions
- Melt butter and add olive oil in medium saucepan. Add onion, and sauté for 3 minutes then add celery and garlic, continue to sauté for 2 more minutes.
- Add broccoli stems and florets, potatoes, vegetable stock, cream, basil, salt and pepper. Bring to simmer and cover partially with a lid and cook for about 20 minutes until the broccoli and potatoes are tender and cooked.
- Remove from heat and using a hand emulsifier and puree until smooth and creamy. Option is to use a food processor or blender. Check the seasoning, and adjust if needed.
- Garnish with garlic croutons, broccoli florets and Parmesan cheese. Option to add a dollop of Greek yogurt.
Nutrition
How to make this recipe:
Gather and prepare the ingredients. Melt butter and add olive oil in medium saucepan. Add onion, and sauté for 3 minutes then add celery and garlic, continue to sauté for 2 more minutes.
Add broccoli stems and florets, potatoes, vegetable stock, cream, basil, salt and pepper. Bring to simmer and cover partially with a lid and cook for about 20 minutes until the broccoli and potatoes are tender and cooked. Remove from heat and using a hand emulsifier and puree until smooth and creamy. Option is to use a food processor or blender. Check the seasoning, and adjust if needed.
This soup took on the flavours of not only the broccoli but the basil and Parmesan cheese. With that said, I wanted the garnishing to be simple and yet giving this soup some texture. So I added garlic croutons, broccoli florets and Parmesan cheese as a garnish. Other options are a dollop of Greek yogurt or sour cream, toasted walnuts or pecans.
