Creamy Broccoli and Parmesan Soup with Toasted Pine Nuts

A comforting and flavorful broccoli soup enriched with Parmesan cheese and cream, topped with toasted pine nuts for a delightful crunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.77/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1lbBroccoli florets(Fresh or frozen (thawed))

£1.20

1mediumYellow onion(Chopped)

£0.50

2clovesGarlic(Minced)

£0.20

4cupsVegetable broth(Low sodium recommended)

£0.80

0.5cupHeavy cream

£0.75

0.5cupParmesan cheese(Grated, plus extra for garnish)

£1.50

2tablespoonsOlive oil

£0.30

0.3cupPine nuts

£1.75

to tasteSalt

to tasteBlack pepper(Freshly ground)

0.3teaspoonRed pepper flakes(Optional, for a little heat)

£0.10

Total Cost

£7.10

£1.77 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2.
Add garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
3.
Add broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is very tender.
4.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
5.
Return the soup to the pot and stir in heavy cream and Parmesan cheese. Heat through gently, being careful not to boil.
6.
Season with salt and pepper to taste.
7.
While the soup is simmering, toast the pine nuts in a small, dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully as they can burn easily.
8.
Ladle the soup into bowls and garnish with toasted pine nuts and extra grated Parmesan cheese. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

455 kcal / 1904 kJ

Carbs

22g

8% of RDA

Fat

35g

50% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

If you prefer a thinner soup, add more broth or water.

To make this soup vegan, substitute the heavy cream with coconut cream and the Parmesan cheese with nutritional yeast.

Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Cooking Equipment

Large pot or Dutch oven

Small skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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