Broccoli, Lemon and Parmesan Soup
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Serves 4 to 6
- 2 pounds broccoli, trimmed and cut into florets
- 1/4 cup olive oil
- 2 fat cloves garlic, peeled and smashed
- Salt and freshly ground pepper
- 4 cups homemade or low sodium chicken stock
- 3/4 cups grated Parmesan
- 1 lemon
- Crusty bread for serving
- Bring a large, heavy pot of water to a boil. Add the broccoli and boil for five minutes. Drain the broccoli well and set aside.
- Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well.
- Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little during this process -- this is a good thing).
- Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.
- Carefully puree half the soup in a blender or food processor, using a kitchen towel to hold the lid on tight. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot with plenty of crusty bread.
- This recipe is a Community Pick!
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about 1 month ago fisher6188
Well, I couldn't wait to try this soup with all the raves. I made it exactly as the recipe indicates, including real Parmesan cheese from the Italian deli. It was good. But not worth all the raves on here. If I were pressed to make a broccoli soup, I might make this one again. But I didn't find anything special about it.
about 1 month ago andrea
This soup looked great and so simple that I couldn't pass it up. It is definitely now my "go to" broccoli soup! I only wish "soup season" wasn't coming to a close. It will definitely be a front runner when it gets cold again. Totally delicious. Thanks for the awesome recipe!
2 months ago gingerroot
I made a version of this last night for dinner using what I had on hand. Instead of broccoli, I used three large kohlrabi with greens from my CSA box. I did not have a lemon, so subbed red wine vinegar and preserved lemon to taste. I also did not have any parmesan but grated in just a touch of gruyere. It was fantastic - a really delicious use for kohlrabi. I look forward to making it as written, but in the meantime, have a great soup for kohlrabi!
2 months ago ctgal
I have the last of the Meyer lemons off my tree in Florida. How do you think that would taste? Too perfumey?
about 1 month ago merrill
Merrill is a co-founder of food52.
Sorry, just seeing this. Did you try it with the Meyer lemons?
about 1 month ago ctgal
We are officially out of them now, but will have them soon again. The tree blooms twice. I forgot all about it, the lemon question, but I did make the soup. It wasn't bad, but, believe it or not, I have had some versions that were more tasty. Maybe it was the age of my broccoli!! You know, back of the refrigerator stuff! But thank you.
2 months ago alamesa
Sold! I have everything but the broccoli so am off out to buy some now so I can this tonight. I'll let you know how I get on.
2 months ago alamesa
*make this (oops)
2 months ago alamesa
Made this last week and am making it again tonight. My only teak is that I doubled the amount of garlic, as I do with most recipes as I love it so much. Simple, fresh and delicious!
3 months ago pamelalee
This yummy soup warmed us up today before heading outdoors to do some gardening. I love the technique of slowly cooking the broccoli in the garlic infused olive olive.
3 months ago LittleMissMuffin
this was great. i was wondering if it might also work for something like asparagus, which wouldn't give my kids so much gas...
3 months ago merrill
Merrill is a co-founder of food52.
I think asparagus should work well -- probably don't need to cook it down for as long in the beginning. (Just until soft.)
3 months ago EmilyC
I adore this soup. My husband, who's usually indifferent to broccoli, declared it the best broccoli he's ever had, and my 10-month old ate a serving nearly as big as mine. We had leftover pizza (with apple, white sharp cheddar, caramelized onions, and prosciutto) with it--the combo was crazy good. Stellar recipe!
4 months ago arielleclementine
this is my favorite soup of all time. i have tried so many broccoli soups, and this is even better than i dreamed it could be. a truly wonderful recipe, thank you!
4 months ago Wafflesnpancake
This is what broccoli wishes it tasted like all the time. Seriously good, and may make a broccoli convert out of the most stubborn of eaters.
I subbed veggie parm (which is definitely not as awesome, but does make this recipe vegan friendly) and it still turned out amazingly well. I've shared it already. Couldn't keep it to myself!
4 months ago Culluts
I am a fan of soups of all kinds and just finished making this soup for the first time about 20 minutes ago...It is delicious. I absolutely love it!
5 months ago anaevas
I tried this soup today and really liked it. It's made me join Food 52 :) Next time I will add more broccoli and a little less lemon juice, as I just eye-balled it. Anyway, thank you for the recipe - so easy, you can't help but feeling accomplished after making it. Great flavor!
5 months ago Nomnomnom
Truly a great recipe destined for regular rotation. I didn't have the Parmesan, but used a 6 year cheddar I just bought. Delish!
5 months ago merrill
Merrill is a co-founder of food52.
Nice!
6 months ago DAVILCHICK
Made this yesterday for a dinner party we're having tonight. I did everything up to the 'stir in the Parm and lemon juice to taste.' That I'll do tonight before serving. But so far - really great soup. I know the Parm will add salt...and I could definitely see adding an anchovy or two. It's going to be a great first course on this rainy Sat.
5 months ago merrill
Merrill is a co-founder of food52.
Glad you liked it!
6 months ago rayva
i made this with green cauliflower the first time and it browned beautifully. Tonight with broccoli and locatelli romano, the cheese I have on hand, and meyer lemon. delicious!
5 months ago merrill
Merrill is a co-founder of food52.
I'll have to try it with cauliflower soon...
6 months ago elisaung
This is my new favorite soup. I also increased the garlic and added more parmesan and lemon - perfect. I'd like to try it with the anchovies, too, but I didn't have any on hand!
5 months ago merrill
Merrill is a co-founder of food52.
So happy you enjoyed it!
6 months ago NakedBeet
Can I ask what the reasoning is behind the 1 hour of cooking on the brocolli? Is it just supposed to get to soft stage without boiling it in water, or is there a flavor developing there? Seems like it would just be steam, no? I'm making this on Thanksgiving day and trying to save on burner space/time. Thanks!
6 months ago merrill
Merrill is a co-founder of food52.
Cooking the broccoli low and slow like this makes it incredibly velvety, and the flavor deepens in a really lovely way. You could definitely get away with less time, but make sure the broccoli is quite soft before you add the stock/water.
6 months ago Regine
Yeap, this is Excelent. I made it twice in less than a week and I too added a bit more garlic and made sure not to add any salt not until the end after I have added the cheese and lemon juice. I find that adding lemon juice tends to "heightens" the saltiness of the dish (don't know if it is my imagination), so I prefer to add the juice before any salt. Doing this recipe with cauliflower instead of broccoli or combined sound excellent. In fact, some other vegetables might even be used. I am thinking of squash.
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Great point about the interaction of lemon and salt! ;o)
6 months ago Skinny bitches
OMG, I think I have found my new favorite winter soup.... It is warm and soo good for the soul! I added a tablespoon on EVOO and a table spoon of butter. I did not have enough broccoli, so I added some cauliflower. One last thing I altered was double up the garlic. Thank you so much Merrill for this fantastic soup :)
6 months ago merrill
Merrill is a co-founder of food52.
I like your style! Will have to try adding cauliflower one of these days. (Had the soup for dinner again tonight myself!)
6 months ago Amandadp
This is an excellent recipe! Very refreshing and warming. My broccoli didnt brown but stayed quite moist. Maybe I hadn't drained well enough. I used the juice of one and a half lemons because I like the extra zing.
6 months ago merrill
Merrill is a co-founder of food52.
I don't think it really matters if the broccoli browns. Sometimes mine does, and sometimes it doesn't -- think it can depend on the pan, and even the broccoli itself.