Bah-da bah-da-da-da, Bah-da bah-da-da-da, Monday, Monday, so good to meeee. Any Mamas & The Papas fans up in here? Its Monday! And I’ve got a delicious and super easy soup for you today.
There’s broccoli in it, but there is also cheese- I thought we should ease ourselves into this Monday morning, instead of smacking ourselves in the face with a salad first thing.
I don’t know anyone who doesn’t love the classic combo of broccoli and cheddar and anything that combines the words cheese & soup is something I’d like to be a part of. While it’s usually cheddar that makes an appearance in the classic version of this soup, I used Parmesan to make a lightened up version of the classic we all know and love.
You can come home from work, prep and make this soup and be sitting down to eat it, all in under 45 minutes. It’s a one-pot-wonder because you throw all the ingredients into one pot, cover it with stock, bring it to a boil, simmer it and then finish it up by blending it with a splash of cream and a sprinkle of Parmesan cheese. Done & done.
I served mine with a side of avocado toast because I am always looking for an excuse to eat more avocados but a grilled cheese would probably be even better and I am now wondering why I didn’t do that- not to self for next time. I switch up my avocado toast each time but this time I topped it with creamy & salty feta, garlic salt, black pepper & chili flakes! The avocados need a lil’ something because by themselves they are kind of bland.
While the name of this soup has “creamy” in the title, it’s actually not super heavy because there is only a splash of cream. It gets it’s smooth & creamy texture from blending it on high for at least 5 minutes, maybe even 10 depending on how strong your blender is. I have a good ol’ black & decker blender I originally bought back in college to blend up pre-mixed margaritas. It was a classy 4 years. It’s still kicking but, one day when I become a millionaire, I’ll get myself a Vitamix. (But probably not even, because I think it’s insane to spend $400 dollars on a blender, that’s a plane ticket people!)
I hope you love it!
Creamy Broccoli Parmesan Soup
Serves: 4 servings
- 3 cups of chopped broccoli florets
- 2 cups chopped cauliflower
- 3 or 4 cups of low sodium chicken stock (depending on how thick you want your soup!)
- 3 cloves of garlic cut in half
- 2 medium sized shallots
- ¼ cup half & half
- ¼ cup Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Rough chop the broccoli, cauliflower, shallots and garlic.
- Put broccoli, cauliflower, shallots, garlic, stock and spices in a medium sized sauce pot.
- Bring to a boil. Turn it down to low and simmer for 20 minutes.
- Transfer it all to a blended and add the cream and cheese.
- Blend until smooth.