Healthy Broccoli Soup Recipe with Parmesan Cheese
This recipe was inspired by one of our favorite restaurants: Amore Trattoria Italiana...
Servings: 6 people
Ingredients
- 8 Tablespoons butter
- 8 Tablespoons flour -- I use Einkorn flour or Spelt flour (read about why using alternative grains is a good practice: Gluten Allergy or Wheat Sensitivity?)
- 2 cups homemade chicken broth -- Here's how to make homemade broth, or check out the "broth bible" here: Nourishing Broth. (Read my review on that broth book here.) I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth -- it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
- 3 cups milk and/or cream (not ultra-pasteurized - read why that's bad here and how you can tell)
- 2 cups parmesan (or cheddar) cheese, shredded
- 1 head broccoli, cleaned and chopped or put through the food processor to get the pieces as small as you'd like.
- 1 teaspoon sea salt -- taste-test and add more if needed to make it taste yummy.
- 3/4 teaspoon pepper
- 1/2-1 teaspoon herbs and seasonings to your taste -- fresh chopped garlic or dried garlic powder, onion powder, fresh chopped oregano or dried oregano, fresh chopped parsley or dried parsley, and anything else that sounds good to you. Again, add more as you taste test!
- Optional add-ins below.
Instructions
- Instructions:Start by making a white sauce, or roux: Melt butter in a saucepan on medium heat. Whisk in the flour and continue whisking and cook for 2 minutes or so. You may need to turn it down so it doesn't burn. Then slowly whisk in the broth and cream, and keep stirring as it thickens -- if you add it in too quickly it won't be as thick and creamy, but it'll still be good so don't worry if you mess it up.
- Add the optional superfoods below.
- Stir in the cheese, reserving some for the top, and the broccoli. Now it's time to season it and taste-test... Keep your stove on low as you do this so it doesn't burn. If you're using fresh herbs, chop them and toss in along with the sea salt, pepper, and whatever else sounds good to you -- just start sprinkling the seasonings in, a little at a time if you're new at this, and keep tasting until you get it nice and dreamy-licious.
- Serve with extra cheese on top.
Notes
Optional add-ins:
Besides all the other good stuff already in this soup, try adding in even more superfoods like these...
- I keep these vegetable powders on hand for recipes like this where it's SO simple to add in a little more nutrition. Start with small amounts, such as 1/2 teaspoon, and taste-test to be sure you're not overpowering the flavors. Add more as you see what tastes good to you. These vegetables are organically grown in nutrient-dense soil, so you're getting much more than you'd get with a bland vegetable from the store that has travelled hundreds or thousands of miles to get to you.
- 1 scoop of collagen powder from grass-fed cows for extra protein and nutrients for your hair, joints, better digestion, and more. I put this stuff in everything because it dissolves easily and has no taste at all.
