
Easy

Broccoli Soup with Parmesan Crisps
6 minutes
Prep time
15 minutes
Cook time
Ingredients for 1

1/4
Broccoli (fresh)

1/4 cup
Heavy cream

2 tbsp
Parmesan (grated)

1 cup
Veggie broth

1/2 clove
Garlic

1 tbsp
Pesto
Utensils
Stovetop, Oven, Pot (small), Immersion blender, Sheet Tray, Knife
recipe
- Step 1
Preheat the oven to 400°F. Wash the broccoli. Cut it into florets. Trim & dice the stem. - Step 2
Add the broccoli & vegetable broth into a pot. Grate in the garlic. Season with salt & bring to a boil. Once boiling, lower to a simmer & cook for 10-12 min. - Step 3
Meanwhile, make small piles of grated parmesan cheese on a parchment-lined baking sheet. Season with pepper. Bake for about 5-6 min at 400°F. Check frequently & remove from the oven when golden brown. - Step 4
Take the soup off the heat. Using an immersion blender, blender or food processor, purée the soup until smooth. Add the cream & pesto. Blend again & season to taste. - Step 5
Remove the parmesan crisps from the oven. Ladle the soup into a bowl & top with the parmesan crisps. Serve & enjoy!