Creamy Broccoli, Spinach, and Parmesan Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups fresh spinach leaves
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• Salt and pepper to taste
• Optional: red pepper flakes for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in broccoli and cook for 5 minutes.
4. 4 Add vegetable broth and water, then bring to a boil.
5. 5 Reduce heat, cover, and simmer for 15 minutes or until broccoli is tender.
6. 6 In a small bowl, whisk flour into heavy cream until smooth. Gradually stir into soup.
7. 7 Stir in spinach and Parmesan cheese until spinach is wilted and cheese is melted.
8. 8 Use an immersion blender to puree soup until creamy. Alternatively, transfer in batches to a blender.
9. 9 Season with salt and pepper to taste.
10. 10 Serve hot, garnished with additional Parmesan and red pepper flakes if desired.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add cooked chicken or shrimp for a heartier option.

Substitutions

• Use almond milk in place of heavy cream for a lighter version.

Pairings

• Pairs well with a crisp white wine or a hearty loaf of sourdough bread.

Nutrition

Tips

• For a smoother soup, strain before blending.
• Add a dash of nutmeg for extra depth of flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.

FAQ