Something about broccoli and cheese soup reminds me of my childhood. It was loaded with cheddar cheese and cream with a fluffy biscuit served on the side.
This is my adult version. It also happens to be very low in calories as well as light on the pocketbook. Double bonus.
Most people think it’s made with cream because of the texture but rest assured that the only dairy in this recipe is a bit of high quality parmesan cheese. 
If you’d like to make the soup thicker add a cooked potato before pureeing.
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Broccoli & Parmesan Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A comforting broccoli and Parmesan soup that’s creamy without the cream, perfect for a light and flavorful meal.
Ingredients
- 1 large head of broccoli, cut into large pieces
- 100g Parmigiano-Reggiano, grated & rind reserved
- 2L vegetable stock or water
- 1 lemon
- 2 garlic cloves, coarsely chopped
- 1 large onion, large dice
- Olive oil
- Salt & pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut the broccoli into large pieces and place them on a baking sheet.
- Drizzle the broccoli with olive oil, a big squeeze of fresh lemon juice, and season with salt and pepper.
- Roast the broccoli in the oven for 15 minutes until it is tender and slightly browned.
- In a large pot, heat a bit of olive oil over medium heat. Add the coarsely chopped garlic and diced onion, cooking for 8-10 minutes until the onion is soft and translucent.
- Add the roasted broccoli to the pot along with the vegetable stock or water and the reserved Parmesan rind.
- Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Remove the Parmesan rind and use an immersion blender to puree the soup until smooth. If you prefer a thicker soup, add a cooked potato before pureeing.
- Stir in the grated Parmigiano-Reggiano until melted and well combined.
- Adjust seasoning with salt, pepper, and additional lemon juice to taste before serving.
Notes
- For a thicker soup, add a cooked potato before pureeing.
- Use high-quality Parmesan for the best flavor.
- The soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 450
- Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 8
- Cholesterol: 15
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Frequently Asked Questions
Why does this soup feel creamy even though there’s no cream in it?
The article explains that “most people think it’s made with cream because of the texture” — but the creaminess comes entirely from blending the broccoli, onion, and garlic with 2L of vegetable stock until smooth. The only dairy is a bit of high-quality grated Parmigiano-Reggiano stirred in at the end.
What does simmering the Parmesan rind in the soup do?
The recipe adds the reserved Parmesan rind to the pot along with the stock and roasted broccoli, simmering it for 15 minutes. The rind releases concentrated umami and savory depth into the broth; it’s then removed before blending, leaving behind its flavor without any texture.
Why does the recipe roast the broccoli instead of boiling it directly in the soup?
The broccoli is roasted at 400°F (200°C) for 15 minutes with olive oil and lemon juice until tender and slightly browned. Roasting concentrates the broccoli’s flavor and adds a subtle caramelized depth that boiling wouldn’t achieve.
How can I make the soup thicker?
Both the article and notes suggest adding a cooked potato to the pot before blending. The starch from the potato thickens the soup without altering its clean broccoli-parmesan flavor.
The lemon juice made the soup a bit too sour for my liking. I’d recommend less stock/water and omit the lemon. 3.8 stars :)