Broccoli Soup with Lemon and Parmesan Cheese
Soup cookbooks are a “must have” in any cookbook collection, and this one is perfect for any skill level of cook from beginner to advanced. Soups can be a satisfying meal, or warm comfort on a cold and snowy day, and this cookbook has plenty of delicious recipes to pick from for both!
If you love a good healthy broccoli soup, then you will love this creamy broccoli soup with lemon and Parmesan cheese. It’s got a different kind of taste going on, but it’s a fresh and zesty kind of taste.
We LOVE this soup cookbook – SOUP & COMFORT by Pamela Ellgen. It’s a delicious cookbook filled with nothing but homemade soups. Homemade soups that warm the soul. We had to find out for ourselves if the soup really warmed our soul and YES it did!
The first soup we decided to make was Creamy Broccoli Parmesan Soup. The soup turned out to be super-delicious with the blend of tangy lemon and freshly grated Parmesan.
You can get the cookbook right here —>> Soup & Comfort: A Cookbook of Homemade Recipes to Warm the Soul.
This broccoli soup is perfect for when you want something just a little different and just a little bit more delicious than your average broccoli soup!
Broccoli soup goes well with sandwiches or salads for lunch or the start of a healthy dinner.
Homemade soups will keep up to 4-5 days in the refrigerator. Just put leftovers in a tightly sealed container.
You will love this Creamy Broccoli Soup with Lemon added for a different and delicious twist.
- 2 tablespoons olive oil
- 1 large head of broccoli, cut into florets
- 4 cloves garlic, minced
- Zest of 1 lemon
- 1 quart 4 cups chicken broth
- 1/2 cup heavy cream
- 4 oz. Parmesan Cheese
- Salt & Pepper
In a large pot, heat the olive oil over medium heat and cook the broccoli for about 5 minutes.
Add the garlic, lemon zest, and red chili flakes and cook for 30 seconds.
Pour in the chicken broth, salt, and pepper; bring to a light simmer.
Cover and cook for 15 minutes.
Carefully puree the soup with an immersion blender or regular blender.
Add cream to the soup and cook for 5 additional minutes.
Remove from heat and stir in the Parmesan cheese.
You will also love Low Fat Cream of Asparagus Soup.