Broccoli, Lemon and Parmesan Soup

Broccoli, Lemon and Parmesan Soup

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  • Each serving
  • 160 cal
  • 8g fat (4.5g sat)
  • 20mg chol
  • 370mg sodium
  • 17g carb
  • 7g fiber
  • 4g sugars
  • 9g protein


  • 2 tablespoons butter
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1/2 teaspoon chopped fresh thyme
  • 2 pounds broccoli florets
  • 4 to 6 cups vegetable stock, as needed
  • 1/2 cup grated Parmesan cheese
  • 1/2 lemon, zested and juiced
  • Salt and pepper, to taste


Melt butter in a large soup pot over medium heat. Add onions and garlic and cook until soft, 5 to 7 minutes. Stir in thyme and broccoli; cook until broccoli begins to soften, about 10 minutes. Add enough stock to cover and bring to a boil. Reduce to a simmer and cook until broccoli is completely tender, 10 to 20 minutes.

Let soup cool slightly. Carefully puree with an immersion blender or transfer to a blender or food processor. Return to the pot and stir in cheese, lemon zest and juice. Season to taste with salt and pepper.

Special notes:

For a chunkier texture, only puree half the soup.

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