Cream of Broccoli and Parmesan Soup
Servings 4
Equipment
- Large Dutch oven
- Immersion Blender or Blender
Ingredients
- 1 tbsp olive oil
- 4 cups of broccoli florets chopped into small bite-sized chunks (divided)
- ½ yellow onion diced
- 1 carrot shredded
- ½ lb mushrooms sliced thinly
- 1 clove of garlic minced
- Sea salt and white pepper, to taste
- 1 bay leaf
- 2 cups of vegetable or chicken broth
- 1½ cups of whole milk
- 2 oz of Parmesan cheese finely grated
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Once hot, add 3 cups of broccoli, onion, carrot, mushrooms & seasonings.
- Cook for about 3-4 minutes; add garlic & cook for 30 seconds, stirring frequently before adding broth and bay leaf. Simmer for 30 minutes up to 2 hours, stirring occasionally.
- Remove the bay leaf.
- Blend ingredients using an immersion blender or blender until smooth.
- Return mixture to the Dutch oven and slowly add some of the hot soup to 1½ cups of milk until it's warm. Side Note: Do not add cold milk to a pot of hot soup because it will curdle.
- Add the milk/soup mixture back to the pot of soup.
- Add Parmesan cheese and the remaining broccoli florets.
- Simmer for 10 minutes, until broccoli is tender. Serve and enjoy.