Broccoli Soup with Parmesan Crisps
Easy
Coline
Coline

Broccoli Soup with Parmesan Crisps

Prep Time

6 minutes
Prep time

Cooking

15 minutes
Cook time

Ingredients for 1

Broccoli (fresh)

1/4

Broccoli (fresh)

Heavy cream

1/4 cup

Heavy cream

Parmesan (grated)

2 tbsp

Parmesan (grated)

Veggie broth

1 cup

Veggie broth

Garlic

1/2 clove

Garlic

Pesto

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!