Creamy Broccoli Parmesan Soup

  • Prep 15 min
  • Total 0 min
  • Servings 4

Ingredients

  • 1 package frozen broccoli florets
  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 1 cup chopped celery
  • 3 cloves garlic, minced
  • 2 tablespoon flour
  • 2 cups chicken stock (or vegetable stock)
  • 2 cups milk (I used 2%)
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper (add more or less to taste)
  • 1/4 teaspoon salt (add more or less to taste)
  • Parmesan Extra cheese (for garnish)

Steps

  • 1
    Prepare the steamed broccoli according to package instructions. Once it is steamed, roughly chop it into smaller pieces.
  • 2
    While the broccoli is steaming, heat oil over medium-high heat in a medium saucepan. Add the onion and celery, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for an additional minute.
  • 3
    Sprinkle the flour over the vegetable mixture, and stir so that the vegetables are evenly coated. Cook for an additional minute.
  • 4
    Whisk in the chicken stock, milk, Parmesan and thyme, and bring the soup to a simmer. Reduce heat to low, and season with salt and pepper using suggested amounts (or more or less to taste).
  • 5
    Serve immediately, garnished with extra Parmesan.

No nutrition information available for this recipe
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