Light & Creamy Parmesan Broccoli Soup
Light & Creamy Parmesan Broccoli Soup
Cooler weather is here and this soup is perfect to warm you up! Creamy soup full of nutrients, but not the fat and calories of your normal creamed soup. Easy to prepare in under and hour too! Vegetarian and gluten free options too!
Light & Creamy Parmesan Broccoli Soup
Yield: 6 – 8 servings
Ingredients:
3 tablespoons olive oil
1/2 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 medium potatoes, diced
1 1/2 – 2 pounds broccoli, florets and stems (divided)
4 cups chicken or vegetable broth
1 cup 1 % or nonfat milk
3 tablespoons flour (all purpose or gluten free)
1 – 1 1/2 teaspoons salt, to taste
1/4 teaspoon black or white pepper
1/3 cup grated parmesan cheese
Garnish: Parmesan cheese, chopped fresh parsley leaves
Equipment needed:
Large 6-quart pot with lid
Cutting board
Chef knifeMeasuring spoons
Liquid & dry measuring cups
Rubber spatula
Hand immersion (or standard) blender
Wire whisk or fork
Ladle
When the broccoli in my garden is ready to harvest, I love to make soup! It doesn’t matter that it is summer... still makes a tasty dinner or lunch choice. When the weather starts to get chilly out, I start making soup to warm the soul and make the house smell amazing. This recipe is super simple! Started making this soup in the dairy unit in my Foods 2 classes, so if a high schooler can successfully make this is a class period, you can too. Uses basic cooking skills and ingredients you normally stock in your kitchen. Run to the store and buy broccoli... or grow your own... and let’s make soup!!
Begin by chopping the produce you will need for your soup. The process will go so much smoother. Place the large pot over medium high heat with the olive oil for about 3 – 4 minutes. Add onions, celery and garlic and sauté until aromatic, ~ 3 minutes. Add potatoes, broccoli stems, and about 1/3 of the broccoli florets you chopped. Stir well to blend together. Add broth, salt and pepper... bring pot to a boil. (I often use chicken soup base and water to make a yummy broth instead of canned or boxed broth). Reduce heat and simmer for 10 minutes or until potatoes and broccoli are fork tender.
Next step is adding the “cream” ingredients. Measure the milk into a 2-cup measuring cup to allow room for stirring in the flour. No need to wash extra dishes. (If you don’t have a 2-cup measuring cup, place milk in a small mixing bowl.) Add flour to the cold milk. Adding a starch to a hot liquid creates lumping, which is not good meal appeal! Use a wire whisk or fork to dissolve the flour into the milk. Add milk and heat thoroughly until soup starts to thicken. Meanwhile, cut your broccoli into small bite-sized pieces about 1-inch maximum in size. Don’t want them larger than what your mouth can comfortably manage... remember your manners!
Your soup is almost ready! Next step is to blend the ingredients until smooth. I use a hand immersion blender as it is safer and so easy. If you don’t have one... I strongly encourage you to purchase one! I use it all the time... otherwise, you will carefully ladle the soup into a blender, about half at a time to puree together all the ingredients. Final step is to add the chopped broccoli pieces and parmesan cheese! Blend together well and give it a taste... Yummy I am sure! (If it requires a bit more seasoning, add ~ 1/4 teaspoon of salt at a time, stir well and retaste.)
Ready to ladle into bowls and garnish with a sprinkle of Parm and a few chopped parsley leaves. Serve with a mixed tossed salad for the perfect dinner... Enjoy!!