Description
A comforting broccoli and Parmesan soup that’s creamy without the cream, perfect for a light and flavorful meal.
Ingredients
Units
Scale
- 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