Creamy Broccoli Parmesan Soup

Creamy Broccoli and Parmesan Soup is a comforting delight that can be made in just 20 minutes. Without any cream, this soup is low-carb, high in protein, and packed with nutrients – making it a lusciously creamy and healthy option for a chilly night!

Great Reasons To Make This Soup…

This delicious soup is perfect if you’re looking for something satisfying and loaded with nutrients and essential vitamins.

  • Simple, easy, and an ideal recipe that’s very healthy for everyone.
  • No cream and No butter are required or added.
  • It’s ready in minutes!
  • The grated parmesan cheese melts smoothly when blended into the soup to create “the cream” effect without actually adding any. (we love that!)
  • You can easily puree our richly flavored, light soup in a blender or directly in the pot with a hand-held immersion blender.
  • Plus, the flavor is positively delicious! Also ideal for the Keto diet.
  • You can serve this soup with our grilled cheese and pear sandwich and dinner is done!

Keep in mind, we used the entire broccoli: cutting off the ends, peeling off the skins, then chopping it into pieces. (Watch our 1-minute Video below!)

Creamy Broccoli Parmesan Soup by

5 Reasons This Broccoli Soup is Healthy…

1. First, it is loaded with fresh broccoli.

2. Our soup contains only 1 healthy cheese and that is Parmigiano-Reggiano, which is healthier than most cheeses (see our notes below).

3. The soup is pureed in a blender to give its creamy, smooth, and thick texture. Plus, NO additional creams, cheeses, or fat are added.

4. It’s low in carbs, and low calories, but HIGH in protein.

5. Plus, broccoli is high in many nutrients, including vitamins C and K, iron, potassium, and fiber. It also contains more protein than most other vegetables.

A wedge of Parmigiano-Reggiano cheese on a white napkin. by

Why is Parmigiano-Reggiano cheese healthier than any other cheese?

In Italy, more doctors prescribe Parmigiano-Reggiano than any other food. Why?

  • Because it is the most healthy, nutritious food one can eat that’s easy to digest totally. It takes just 45 minutes for the body to assimilate the nutrients in Parmigiano-Reggiano versus 4 hours for other protein sources.
  • That means just a sprinkling on baby’s rice cereal will add lots of calcium, phosphorous, and vitamins without “tying” an infant’s delicate system up in knots.
  • And, because it’s one of the cheeses containing the lowest fat and cholesterol of any aged natural cheese, it is one of the many reasons Italians eat so much of it. 
  • Even senior citizens and people with all manner of digestive problems are also told to eat Parmigiano-Reggiano to help sustain their strength. That’s why Parmigiano-Reggiano is the number one cheese consumed in all of Italy.

How to Make Our Broccoli Parmesan Soup?

For our creamy soup you will need the following ingredients:

  • Broccoli – about 1 pound of fresh broccoli
  • Olive Oil – extra virgin olive oil
  • Onion – 1 large onion
  • Celery – about 3 or 4 stalks
  • Garlic – about 2 cloves
  • Liquid – some water and vegetable broth
  • Herbs – fresh parsley is preferred
  • Seasonings – only salt, and fresh cracked pepper to taste
  • Cheese – grated Parmigiano-Reggiano cheese

WATCH VIDEO! How to Clean Fresh Broccoli Correctly? (1-minute)

If you want the most nutrients and best flavor from broccoli, it’s important to clean it properly. WATCH our 1-minute Video to show you how to clean and trim it.

Directions To Make This Delicious Creamy Soup:

(*Full “printable” recipe card below!)

1. In a large soup pot, toss in the olive oil and chopped onion, celery, and garlic, and cook the veggies until they are softened about 5 minutes.

2. Next, add the fresh parsley. This infuses some aromatic flavor into the veggies.

3. Add the chopped broccoli and water. Cover and bring to a boil, cook for 2 minutes.

4 steps of veggies cooking in a large soup pot. by

4. Pour in the vegetable broth, and salt, and cover again. Simmer the mixture for an additional 5 to 6 minutes until the broccoli is fork-tender.

5. Then puree in small batches, and pour them back into the pot. You can use a blender to puree (as I did here) or use a hand-held immersion blender. Either one is fine.

2 photos of blender with grated parmesan cheese and broccoli pureed. by

6. Add the grated Parmigiano-Reggiano cheese into the final batch to puree. Transfer back to the pot, and stir the entire mixture to blend. Taste and adjust the seasonings, if needed. Then serve.

To Store and Freeze Broccoli Soup…

  • To Store: store soup in a sealed container and keep it chilled in the refrigerator. It will stay fresh for up to 3 days.
  • To Freeze: you can easily freeze leftovers in a sealed container for up to one month.

Quick Notes and Tips For Success…

  • You can go ahead and leave the creamy broccoli soup in the pot, covered. When it’s time to serve dinner, you can easily reheat the soup until it is thoroughly heated, then serve it.
  • If you find the soup is too thick, you can quickly stir in some additional water, and in small increments of about 1/4 cup, until you reach your desired consistency.
  • You can either puree the broccoli mixture in the blender or with a handheld immersion blender.
  • Don’t forget to add the grated parmesan cheese to the final blending.
  • Also, never throw away the rind of the Parmigiano-Reggiano. Store them in a plastic ziplock bag, and freeze them. Use one or two rinds to flavor other soups and stews in the future.

More Recipes for Creamy Soups!

Yield: 4 to 6 servings

Creamy Broccoli Parmesan Soup

Creamy Broccoli Parmesan Soup by

Creamy Broccoli Parmesan Soup is loaded with broccoli and Parmesan cheese, making it comforting with every spoonful. An ideal soup that's very healthy for everyone.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 Tbsp. extra virgin olive oil
  • 1 large onion- chopped
  • 3 stalks of celery - chopped
  • 2 garlic cloves - chopped
  • 16 ounces (about 7 cups) of fresh broccoli - rinsed, trimmed, and chopped
  • 1/4 cup freshly chopped Italian parsley
  • 1 tsp. salt
  • 1 cup water
  • 2 cups vegetable broth
  • 3/4 cup grated Parmigiano-Reggiano cheese


1. In a large soup pot, add the olive oil, onions, celery, and garlic and cook over moderate heat until the vegetables softened about 5 minutes.

2. Next, toss in the broccoli and fresh parsley, and pour in 1 cup of water. Cover with a lid and bring to a boil, for about 2 minutes.

3. Uncover and add the salt, and vegetable broth, and cover again. Bring to a simmer and cook for 5 to 6 minutes, until the broccoli is tender to the fork.

4. Turn off the heat and uncover. Allow the soup to cool down for a few minutes before pureeing it.

5. TO BLEND: Do this in small batches. Carefully scoop (one or two ladle ful) the broccoli mixture into a blender. Secure the lid on the blender and remove the centerpiece on the lid to allow steam to escape. Place a clean towel over the opening. Blend on low speed first, then increase until smooth, about 30 seconds. Pour it back into the pot.

6. Continue until you are at the last batch of broccoli mixture, and toss the grated Parmigiano-Reggiano cheese into the final blending. Pour it back into the pot. Stir to combine the soup. Taste, and adjust the seasonings if needed.

7. Divide into 4 to 6 bowls, garnish with some grated parmesan cheese on top, and a sprinkle of dried parsley or black pepper. Serve immediately.

yields: 4 to 6 servings


If you feel the soup is too thick, you may stir in some water to your liking.

Also, you can make the soup ahead, blend to puree, and leave it in the pot covered, until you are ready to serve dinner. Then you can easily reheat the soup until it is thoroughly heated, and serve.

Nutrition Information:


4 to 6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 164Total Fat: 11.8gCarbohydrates: 8.1gFiber: 2.7gProtein: 9.5g

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Thanks for stopping by…. and Happy & Healthy Cooking! 🙂

xo anna and liz

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    1. thanks Sherry! This one is creamy and delicious, try this one when you get a chance!