Name: Cream of Broccoli and Parmesan Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tbsp olive oil; 4 cups of broccoli florets (chopped into small bite-sized chunks (divided)); ½ yellow onion (diced); 1 carrot (shredded); ½ lb mushrooms (sliced thinly); 1 clove of garlic (minced); Sea salt and (white pepper, to taste); 1 bay leaf; 2 cups of vegetable or chicken broth; 1½ cups of whole milk; 2 oz of Parmesan cheese (finely grated)

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There is something so comforting about making homemade soups. My son hasn’t been feeling well, and I wanted to make him a cream of broccoli and parmesan soup recipe for dinner. Thankfully, he loved it and so did the rest of the family. A big thanks to my friend Currie, who gave me a great recipe to work from. This creamy broccoli soup paired nicely with a tossed salad and freshly baked bread slathered with butter.

Cream of Broccoli and Parmesan Soup

Ingredients:

1 tbsp olive oil
4 cups of broccoli florets, chopped into small bite-sized chunks (divided)
½ yellow onion, diced
1 carrot, shredded
½ lb mushrooms, sliced thinly
1 clove of garlic, minced
Sea salt and (white) pepper, to taste
1 bay leaf
2 cups of vegetable or chicken broth
1½ cups of whole milk
2 oz of Parmesan cheese, finely grated

How to Make Cream of Broccoli and Parmesan Soup

Heat olive oil in a large Dutch oven over medium heat. Once hot, add 3 cups of broccoli, onion, carrot, mushrooms & seasonings.

Cook for about 3-4 minutes; add garlic & cook for 30 seconds, stirring frequently before adding broth and bay leaf. Simmer for 30 minutes up to 2 hours, stirring occasionally.

Remove the bay leaf.

Blend ingredients using an immersion blender or blender until smooth.

Return mixture to the Dutch oven and slowly add some of the hot soup to 1½ cups of milk until it’s warm. Side Note: Do not add cold milk to a pot of hot soup because it will curdle.

Add the milk/soup mixture back to the pot of soup.

Add Parmesan cheese and the remaining broccoli florets. Simmer for 10 minutes, until broccoli is tender.

Ladle into bowls and serve. Enjoy.

Cream of Broccoli and Parmesan Soup

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Prep Time: 10

Cook Time: 45

Total Time: 55

Course: Soup

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

1 tbsp olive oil
4 cups of broccoli florets chopped into small bite-sized chunks (divided)
½ yellow onion diced
1 carrot shredded
½ lb mushrooms sliced thinly
1 clove of garlic minced
Sea salt and white pepper, to taste
1 bay leaf
2 cups of vegetable or chicken broth
1½ cups of whole milk
2 oz of Parmesan cheese finely grated

Instructions

Heat olive oil in a large Dutch oven over medium heat. Once hot, add 3 cups of broccoli, onion, carrot, mushrooms & seasonings.
Cook for about 3-4 minutes; add garlic & cook for 30 seconds, stirring frequently before adding broth and bay leaf. Simmer for 30 minutes up to 2 hours, stirring occasionally.
Remove the bay leaf.
Blend ingredients using an immersion blender or blender until smooth.
Return mixture to the Dutch oven and slowly add some of the hot soup to 1½ cups of milk until it's warm. Side Note: Do not add cold milk to a pot of hot soup because it will curdle.
Add the milk/soup mixture back to the pot of soup.
Add Parmesan cheese and the remaining broccoli florets.
Simmer for 10 minutes, until broccoli is tender. Serve and enjoy.