FBD

Cream of Broccoli Soup

A rich and creamy blended broccoli soup with parsnips, carrots, mushrooms, and a touch of Parmesan.

ItalianVegetarianIntermediate45 minBy Northstar

Ingredients

Servings
6
  • 2 bunch broccoli, chopped
  • 2 whole parsnips, diced
  • 2 whole carrots, diced
  • 1 whole onion, chopped
  • 1 cup mushrooms, sliced
  • 2 clove garlic
  • 0.5 cup dry white wine
  • 0.5 cup whipping cream
  • 0.5 cup plain yogurt
  • 1 tsp dried basil
  • 0.3 tsp ground nutmeg
  • 1 tbsp Worcestershire sauce
  • 0.3 cup Parmesan cheese, grated
  • 0 as needed vegetable broth

Instructions

  1. 1

    Sauté the onion and garlic in a large pot with a little oil until softened.

  2. 2

    Add parsnips, carrots, and mushrooms; cook for 5 minutes, stirring occasionally.

  3. 3

    Add the broccoli and white wine; cook for 5 minutes more.

  4. 4

    Pour in enough vegetable broth to cover all the vegetables. Simmer until everything is tender, about 20 minutes.

  5. 5

    Blend the soup until smooth.

  6. 6

    Stir in the whipping cream and yogurt. Season with basil, nutmeg, and Worcestershire sauce.

  7. 7

    Serve topped with grated Parmesan cheese.

Tags

soupvegetariancreamybroccolisoup-recipes-1