Low-Carb Broccoli Lemon Parmesan Soup

Tuck into this inviting bowl of simply made yet delicious broccoli soup.  We make this without any flour or added thickeners.  Just broccoli, almond milk, whipping cream, and cheese.  A healthy squeeze of lemon juice adds the perfect amount of brightness.  Feel free to make this with fresh florets or even frozen broccoli.

You’ll just need a blender to puree half of the soup.  You could also use a stick blender, just be sure to leave some chunks of broccoli intact.  This soup is great served with pesto crackers.  If you want to use it as a side instead, then divide it into smaller portions and serve with our lemony chicken thighs!

Yields 4 servings of Low-Carb Broccoli Lemon Parmesan Soup

The Preparation

• 32 ounces broccoli
• 3 cups water
• 1 cup unsweetened almond milk
• 1 cup heavy cream
• 3/4 cup parmesan cheese, shredded
• 2 tablespoons lemon juice
• salt and pepper, to taste

The Execution

1. Add the broccoli and water to a pot and cook over medium-high heat until broccoli is tender.

2. Reserve 1 cup of the cooking liquid from the pot and discard the rest.

3. Add half of the broccoli, reserved cooking liquid, unsweetened almond milk, heavy cream, and salt and pepper to a blender. Blend well until smooth.

4. Add the blended ingredients into the remaining broccoli in the pot and stir together with Parmesan cheese and lemon juice. Continue cooking until heated through.

5. Taste and season with additional salt and pepper if needed. Serve with a sprinkle of Parmesan cheese over the top.

This makes a total of 4 servings of Low-Carb Broccoli Lemon Parmesan Soup. Each serving comes out to be 371 calories, 28.4g fats, 11.7g net carbs, and 14.6g protein.

Low-Carb Broccoli Lemon Parmesan Soup

This makes a total of 4 servings of Low-Carb Broccoli Lemon Parmesan Soup. Each serving comes out to be 371 calories, 28.4g fats, 11.7g net carbs, and 14.6g protein.

5 from 1 vote

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 371 kcal

Ingredients

  

1x2x3x

• 32 ounce broccoli
• 3 cup water
• 1 cup unsweetened almond milk
• 1 cup heavy cream
• ¾ cup parmesan cheese shredded
• 2 tablespoon lemon juice
• salt and pepper to taste

Instructions

 

• Add the broccoli and water to a pot and cook over medium-high heat until broccoli is tender.
• Reserve 1 cup of the cooking liquid from the pot and discard the rest.
• Add half of the broccoli, reserved cooking liquid, unsweetened almond milk, heavy cream, and salt and pepper to a blender. Blend well until smooth.
• Add the blended ingredients into the remaining broccoli in the pot and stir together with parmesan cheese and lemon juice. Continue cooking until heated through.
• Taste and season with additional salt and pepper if needed. Serve with a sprinkle of parmesan cheese over the top.

Nutrition

Serving: 1Calories: 371kcalProtein: 14.6gFat: 28.4g

Keyword simple & easy, soup, vegetarian