Broccoli, Lemon, and Parmesan Soup

So glad to hear you’ve enjoyed this recipe!

Interesting idea -- thanks for sharing. I actually like that this soup is a mix of textures (thinner with some chunky pieces of broccoli), but I may try it this way as well!

It is! I ate it for lunch today after it had been frozen for a couple of months.

I wrote essentially the same thing a few years ago. After trying some other recipes for asparagus and broccoli soups, for me adding some diced potato and thyme really helped. The potato added some thickness/heartiness The thyme also added a nice flavor.

Yes, it needs potato, onion, thyme + a tiny pinch of nutmeg. Parsley could be used instead of thyme. Also, this soup does not hold up well overnight . . . it takes on an unpleasant cabbage-y, yesterday's-broccoli smell, which we find quite off-putting. ;o)

Maybe it's your chicken broth? Some of them can be really blah. Also, the addition of salt can make a big difference, if the broth isn't salty enough. We love this recipe as is.

I'm not sure why I took so long to make this again. Really love it. Instead of water, I boiled the broccoli in the broth and then strained the broth to use in the final 5 minutes of making the soup. I used 1/2 lemon again, but will try less next time and adjust as I go. Used vegan Parmesan.

I see 182 calories per cup on MFP.

What a great idea. Making it tomorrow and adding chard. Did you blend up the leaves and stems when you pureed the soup?

What a nice story! Hope you're able to dig your way out before too long...

I use the juice of one lemon. If it's an extra juicy one, I start with one half. It's interesting, but the flavors REALLY come together like Ellen said below.

I used less than what they call for. I based it on my personal taste and the kind of lemon you use. I tried following the recipe, but in the end it turned out too tart for me.

Now that I think of it, I only used 1/2 a lemon. I was at my Mom's house in San Diego, so it was a small Meyer's lemon from her tree.

So glad you liked it!

Just try it this way, Frances Peets. It is worth it!

Thanks Margaux I did and it was lovely but I was just curious about method.

This process is called "sweating" and for some reason it concentrates the flavors.

Paul Bertoli's cauliflower soup recipe uses the same technique, though he does not begin by boiling the veggie, as this recipe does. I didn't boil the broccoli (didn't want to lose nutrients in the water that would be tossed) and it turned out well, though I have nothing to compare it with.

P.S. I steamed the broccoli, rather than boiling it. Can't stand to pour nutrients down the drain.

Look up Paul Bertoli's caulifower recipe (it's on this site but just Google it). I think it's a great drink, though some find it a little bland for a soup.

I'll have to try that -- thanks for the tip!

Love it with broccoli but I'm absolutely trying this with asparagus. Great idea.

Both batches I've made have been more thick than thin. It's really good. The lemon is a must. I start with more broccoli than stated and use some of the stems even though the recipe calls for florets only. The remaining stems go to our grateful dog!

You just made my day with your lovely comment! So glad you liked it.

Sorry, I'm not sure I understand your question - do you mean why do you first cook the broccoli until soft before adding the stock?

I was thinking that it would be easier clean up wise. Would only use one pot - sautee broccoli in pot until soft then add the stock to same pot. That way there would be no draining or anything. Also then the flavor of the broccoli would release into the stock. Just wondering if there is a particular reason why you did it that way. Thanks!

Sorry I misread your response - I was asking why do you first boil the broccoli, drain, cook broccoli until soft, then add it to the stock? I was wondering if I could cook the broccoli until soft first (without boiling and draining beforehand), then add stock.

The first step is just blanching the broccoli in water -- you still only use one pot. You can skip this step if you like, although softening the broccoli first before adding it to the oil and garlic helps it to absorb more of those flavors and keep it from crisping too much.

Thank you for explaining this! I was wondering the same and will be a better cook for understanding your answer/reasoning.

Yes!

Ok thanks for the clarification! :)

Well, I was the only one here who seemed to give this soup a low rating. After reading all the positive reviews after I wrote mine, I figured I had done something wrong and decided to give it another go. Still disappointed. Very thin and not much taste. I have since found some other broccolu soup recipes I like a lot better.

To each his own, I guess! What broccoli soup recipes do you like? Would love to know!

Not as healthy, but:


Panera Bread Broccoli and Cheese Soup
Many people love the creamy and rich flavors found in Panera Bread’s delicious soup. Now you can create those savory flavors yourself. This recipe even mimics Panera Bread’s all-natural and healthy philosophy by including fresh and good-for-you ingredients.
Ingredients:
• One bunch of fresh broccoli
• 2 cups vegetable (or chicken) stock
• ½ cup of sharp cheddar cheese, plus plenty extra for topping (freshly grated)
• 1 heaping cup of regular Gouda cheese (freshly grated, rind removed)
• 1 cup of shredded carrots
• 1 small white onion (about ⅔ cup or 1 cup, chopped)
• 2 large cloves of garlic, minced
• 1 cup Half & Half
• 3 tablespoons all-purpose flour
• 3 tablespoons butter
• 1 bay leaf
• ¼ teaspoon garlic powder
• ⅛ teaspoon allspice
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon dried basil
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon salt
• freshly ground black pepper, to taste
Directions:
1. Start by cleaning and chopping your veggies. Dice the onions super small, mince the garlic, and shred the carrots if you didn’t buy pre-shredded. This can all be done ahead of time and stored in the fridge for later.
2. For the broccoli, chop two-thirds of it into tiny florets, and then take the remaining one-third and give it a rough chop so you have a few large pieces to add to the soup.
3. Add your veggie stock to a pot on medium-high heat, and add two-thirds of your broccoli (about 2 cups of florets), as well as your onion, garlic, carrots, and bay leaf.
4. Simmer on medium, covered, for about 15 to 20 minutes or until the vegetables are tender. Then, in a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk. For a thicker soup, use an extra tablespoon of each.
5. Remove from heat and slowly pour in the broth from your veggie mixture, and stir to incorporate. Next pour in the veggies, and slowly stir in 1 cup of Half & Half. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices. Once you have added your cheese, tweak the salt to taste.
6. Once the soup has warmed back up, stir in the grated cheeses and remove from the heat immediately. Take your extra broccoli and blanch in boiling water, steam in your microwave, or cook it however you’d like, and stir into your completed soup for an extra burst of broccoli. Garnish with a little extra grated cheddar. You can also add a sprinkle of parsley and spicy red pepper flakes.

Ah, yes. My husband is a big fan of their broccoli and cheese soup. And if this type of soup is your preference, I understand why you may have been disappointed by my version, which is really a different animal altogether (no pun intended). Using flour and cream will lend a richness and viscosity that you simply won't get from a soup like this one -- which is really all about the broccoli, with just a few added ingredients that hopefully complement and enhance its natural flavor.

Sorry, just seeing this. Did you try it with the Meyer lemons?

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.

*make this (oops)

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!

I think asparagus should work well -- probably don't need to cook it down for as long in the beginning. (Just until soft.)

Nice!

Glad you liked it!

I'll have to try it with cauliflower soon...

So happy you enjoyed it!

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.

Great point about the interaction of lemon and salt! ;o)

I like your style! Will have to try adding cauliflower one of these days. (Had the soup for dinner again tonight myself!)

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.

The anchovies also add saltiness, so if you use them I'd definitely wait to add salt at the end. No shame in using frozen broccoli!

Glad you liked it. You really did cook your broccoli forever! :)

You're very welcome -- hope you enjoy it.

Smart!

Thanks!