Who doesn’t love broccoli cheese soup?! No one I know. I also don’t know anyone who likes all those calories in the typical cream based version. This broccoli soup recipe is fresh tasting with a little zing thrown in by the lemon. Light and easy to make, this soup reheats well. I served it with a big salad and a bit of crusty bread. Yum!
Broccoli, Lemon, and Parmesan Soup (from Food52)
- 2 lbs broccoli, trimmed and cut into florets
- 1/4 cup olive oil
- 2 cloves garlic, peeled and smashed
- Salt and freshly ground pepper
- 4 cups homemade or low sodium chicken stock
- 3/4 cup grated Parmesan cheese
- 1 lemon, juiced
Bring a large pot of salted water to a boil. Add the broccoli florets and boil for 5 minutes. Drain. To the same pot, add the olive oil and garlic. Saute over medium heat for a couple of minutes. Add the broccoli to the pot; season with salt and pepper. Stir well and cover with a lid. Turn the heat down to low. Allow the garlic/broccoli mixture to cook until the broccoli is soft enough to smash with a spoon. Add the chicken stock and bring to a boil. Simmer for 5 minutes. Carefully puree half the soup in a blender or food processor. Add the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serves 4 small bowls or 2 pretty large bowls.