Broccoli Parmesan Soup Recipe
Broccoli Parmesan Soup is a smooth, creamy soup made with broccoli, potatoes, cashews, and parmesan. It can be served warm or chilled and comes together in about 30 minutes.
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Servings: 6
Calories: 257kcal
Ingredients
- 1 cup raw cashews whole, unsalted
- 1 tablespoon butter
- 1/4 cup yellow onion chopped
- 1 1/2 cups Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 5 cups broccoli fresh or thawed frozen, chopped
- 5 cups chicken-style broth
- 2 tablespoons basil pesto
- 1/2 cup parmesan cheese finely shredded, plus additional for garnish
- kosher salt to taste
- ground black pepper to taste
Instructions
- Add the cashews to a small saucepan and cover with water by about one inch. Bring to a boil and cook for 8 minutes. Drain and set aside.
- Set a soup pot over medium heat and add the butter. Once melted, add the onion and cook for about 3 minutes, until lightly browned.
- Add the drained cashews, potatoes, broccoli, and broth to the pot. Bring just to a simmer. Do not boil. Cover and cook for 10 minutes, until the vegetables are tender. Remove from heat.
- Stir in the Pesto.
- Transfer the soup to a high-speed blender and blend until smooth. Blend in batches if needed. Alternatively, an immersion blender can be used directly in the pot.
- Return the soup to the pot and gently stir in the parmesan cheese. Season with kosher salt and black pepper to taste.
- Serve. Ladle into bowls, top with additional parmesan if desired, and serve warm.
Nutrition
Calories: 257kcal | Carbohydrates: 24g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 940mg | Potassium: 679mg | Fiber: 4g | Sugar: 4g | Vitamin A: 632IU | Vitamin C: 78mg | Calcium: 168mg | Iron: 3mg
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