Italian Broccoli Cheese Soup

Lynnda Cloutier


If you like, you can use any other sharp aged cheese that melts well, like Pecorino or Asiago, for the Parmesan. source unknown

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20 Min
10 Min
Stove Top


1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrot
2 tbsp. minced fresh garlic
1 tbsp.dried italian seasoning
1/4 cup olive oil
1/3 cup flour
4 cups low sodium chicken broth
1 bag frozen chopped broccoli, 1 lb.
6 oz. cream cheese, cubed
1 cup grated parmesan
salt and black pepper and fresh lemon juice to taste


1Sweat onions, celery, carrot, garlic, and Italian seasoning in oil in large pot over medium low heat til beginning to soften, 5 minutes.
2Stir in flour to coat vegetables; cook 1 minute. Gradually stir in broth and add broccoli. Increase heat to medium high.
3Simmer soup til it thickens slightly, 5 to 8 minutes. Reduce heat to medium. Stir in cream cheese til it melts. Add Parmesan and stir til it melts. Season soup with salt, pepper and lemon juice. Serves 4

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian