Fresh broccoli-Parmesan 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 milk , preferably 2 per cent
  • 1 cup coarsely chopped fresh cilantro , loosely packed
  • 1/4 cup 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 saucepan set over medium heat. When hot, add garlic and onion. Stir often until onion has softened, 5 minutes. Add broccoli stalks. Stir in broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until stalks are tender, from 6 to 8 minutes. Pour in milk. Bring mixture to a boil, stirring often. Add broccoli florets. Boil just until tender, from 2 to 3 minutes. Remove from heat. Stir in coriander.
  • Pour half of soup into bowl of a food processor fitted with a metal blade. Whirl until mixture is puréed, scraping down sides of bowl as needed. Press through a sieve into a clean saucepan. Mash as much broccoli pulp as possible through sieve using bottom of a soup ladle in a circular motion. This seems time-consuming but creates a nice texture. Discard any pulp that doesn’t pass through sieve. Purée remaining soup, then pour into same saucepan. Heat soup over medium-high heat. Stir often until hot, about 1 minute. Remove from heat. Stir in cheese until melted. Ladle soup into bowls and serve immediately with Parmesan crisps. Soup will keep well, covered with plastic wrap or in an airtight container, in the refrigerator up to 4 days.

Nutrition (per serving)

  • Calories
  • 210,
  • Protein
  • 16.1 g,
  • Carbohydrates
  • 18.1 g,
  • Fat
  • 8.9 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 712 mg.

A steamy mug of soup warms the heart and soul on a blustery day. We’ve added broccoli florets at the end of cooking to preserve their colour. The soup only looks decadent–we’ve replaced fat-laden cream with milk and Parmesan cheese for a rich base plus a good hit of calcium.

Lacy Parmesan crisps

Preheat oven to 350F (180C). Line a baking sheet with parchment paper or coat with vegetable oil. In a small bowl, stir 3/4 cup (175 mL) finely grated fresh Parmesan with 1 teaspoon (5 mL) all-purpose flour. Spoon 1 rounded teaspoon (7 mL) cheese mixture onto baking sheet. Gently spread to form a small circle about 2 inches (5 cm) in diameter. Fill sheet with 4 or 5 more circles, making sure to spread them out evenly, leaving at least 2 inches (5 cm) in between. Bake in centre of preheated 350F (180C) oven until golden, from 5 to 7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can be made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10 to 12 crisps