Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Broccoli-cheese soup gets a modern, vitamin-rich upgrade with the addition of sweet green peas and umami Parmesan cheese. Make this soup recipe a meal by serving it with a big leafy green salad and a plenty of buttered toast.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
6
Yield:
about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 6-qt. stock pot or Dutch oven over medium-high. Add onions, caraway seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring often, until onions are golden and translucent, 10 to 12 minutes.

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  • Add broccoli, stock, and Parmesan rind. Stir so the broccoli is almost entirely submerged. Cover and bring to boiling, then reduce to a simmer. Cook until the broccoli is fork-tender, 9 to 12 minutes. Add peas and stir until they're heated through, about 1 minute more.

  • Remove cheese rind. Puree the soup in batches in a blender or with a handheld immersion blender. Stir in the lemon juice and 1 teaspoon salt.

  • Serve soup topped with grated Parmesan, additional black pepper, and toast.

*

or use two 16-oz. pkgs. frozen broccoli florets.

Nutrition Facts

383 calories; fat 18g; cholesterol 26mg; saturated fat 6g; carbohydrates 41g; mono fat 8g; poly fat 2g; insoluble fiber 8g; sugars 12g; protein 18g; vitamin a 2512.9IU; vitamin c 74.9mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 6.5mg; vitamin b6 0.4mg; folate 138.4mcg; vitamin b12 0.1mcg; sodium 939mg; potassium 734mg; calcium 227mg; iron 3.5mg.
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