Creamy broccoli soup

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20 min


4 Servings

* PLUS Cooking time: 15 minutes


  • 1 large bunch broccoli
  • 5 garlic cloves
  • 1 large onion
  • 2 tsp vegetable oil
  • 284-mL can undiluted chicken broth
  • 3 cups 2% milk
  • 1 cup coarsely chopped fresh cilantro , loosely packed
  • 1/4 cup freshly grated parmesan


  • Trim florets from broccoli stalks. Finely chop florets. Peel stalks, then finely chop. Slice garlic cloves in half. Coarsely chop onion. Heat oil in a large pot over medium heat. Add garlic and onion. Stir often until onion is softened, about 5 minutes. Add broccoli stalks. Stir in broth. Bring mixture to a boil, then cover and reduce heat to medium-low. Simmer, stirring occasionally, until stalks are tender, 6 to 8 minutes. Pour in milk. Bring mixture to a boil, stirring often. Add broccoli florets. Boil just until tender, 2 to 3 minutes. Remove from heat and stir in cilantro.
  • Pour half of soup into a food processor fitted with a metal blade. Whirl until mixture is pureed, scraping down sides of bowl as necessary. Press through a sieve into another pot. Mash as much broccoli pulp as possible through sieve using the bottom of a soup ladle in a circular motion. This may seem time-consuming but it creates a nice texture. Discard any pulp that doesn’t pass through the sieve. Puree remaining soup, them pour back into mixture. Heat soup over medium-high heat. stir often until hot, about 1 minute. Remove from heat. Stir in parmesan until melted. Ladle soup into bowls and serve immediately with Lacy Parmesan Crisps (below).

Nutrition (per serving)

  • Calories
  • 210,
  • Protein
  • 16 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 712 mg.

Lacy Parmesan Crisps:

Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper or coat with vegetable oil or cooking spray. In a small bowl, stir 3/4 cup finely grated fresh parmesan with 1 tsp all purpose flour. Spoon 1 heaping tsp cheese mixture onto baking sheet. Gently spread to form a small circle about 2 inches in diameter. Fill baking sheet with 4 or 5 more circles, making sure to spread them out eventing and leaving at least 2 inches in between. Bake in centre of preheated oven until golden, 5 to 7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all the cheese mixture is used.