Creamy Broccoli-Parmesan Soup

5 from 1 vote

Creamy Broccoli-Parmesan Soup

This is a creamy, homemade soup made with real, recognizable ingredients (as opposed to all those unpronounceable chemicals that appear on the side of the store-bought soup can). It’s true cheese can be high in fat—but it’s also packed with protein, calcium, and vitamins A and D. Plus, if you use cheeses that are full of complex, strong flavors, like Parmigiano-Reggiano, you’ll find that a little goes a long way.

Servings: cups

Calories: 148kcal

Author: Virginia Willis

Ingredients

2 cups 2 percent milk more if needed, warmed
2 cups homemade chicken stock or reduced-fat low-sodium chicken broth, warmed, plus more if needed
1 tablespoon pure olive oil
1 sweet onion chopped
1 stalk celery chopped
2 tablespoons chickpea flour or unbleached all-purpose flour
2 pounds of broccoli cut into florets, with stalks peeled and chopped
Coarse kosher salt and freshly ground black pepper
2 cups packed baby spinach
½ cup freshly grated Parmigiano-Reggiano 2 ounces
½ teaspoon cayenne pepper

Instructions

Combine the milk and the stock in a small saucepan or in a large liquid measuring cup and warm over low heat or in the microwave. Keep warm.
Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, 3 to 5 minutes. Add the flour and stir to combine. (The mixture will be very dry.) Add the reserved warm milk–stock combination and whisk to combine. Bring to a boil over medium-high heat.
Add the broccoli stalks and season with salt and pepper. Bring to a boil over medium-high heat then decrease the heat to simmer. Cook, uncovered and stirring occasionally, until the broccoli stems are tender, about 10 minutes. Add the florets and stir to combine. Continue to cook until tender, about 8 minutes. Add the spinach and stir to combine and wilt the spinach.
To finish the soup, in the stockpot, using an immersion blender, puree the soup. (It will take a few minutes with the immersion blender.) Or, ladle the soup into a blender and puree until smooth a little at a time. Leave it coarse and chunky if you prefer a more rustic soup or puree until smooth for a more elegant soup. Add the cheese and cayenne; stir to combine. Taste and adjust for seasoning with salt and pepper. If needed, rewarm the soup over medium-low heat. Ladle into warmed serving bowls and serve immediately.

Nutrition