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.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 32 ounce broccoli | 318 | 3.7 | 65.1 | 29.9 | 35.2 | 21.6 |
| 3 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 cup unsweetened almond milk | 29 | 2.6 | 1.2 | 0.7 | 0.5 | 1.2 |
| 1 cup heavy cream | 809 | 85.7 | 6.4 | 0 | 6.4 | 6.7 |
| 3/4 cup parmesan cheese | 323 | 21.5 | 3.1 | 0 | 3.1 | 28.9 |
| 2 tablespoon lemon juice | 5 | 0 | 1.7 | 0.2 | 1.5 | 0.2 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1484 | 113.5 | 77.6 | 30.9 | 46.7 | 58.5 |
| Per Serving (/4) | 371 | 28.4 | 19.4 | 7.7 | 11.7 | 14.6 |
Low-Carb Broccoli Lemon Parmesan Soup
Ingredients
- 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.
Adding the lemon juice caused major curdling of the milk! How do I prevent this from happening? The flavor was fine, but the curdling ruined the texture, so I certainly wouldn’t make broccoli soup like this again.
I’m sorry to hear it. Usually with such a small amount of lemon juice to cream you shouldn’t have much issue. You can add it in smaller amounts next time but if your soup is hot (tempered) you usually shouldn’t have an issue when adding acidic ingredients to it. I assume you used almond milk and cream and now cow’s milk, correct?
Ah, no you’re right, I didn’t have any almond milk, and it didn’t occur to me that substituting cow’s milk would result in curdling.
The instructions also said to add the lemon juice in the same step as adding the just-blended almond milk & cream, followed by heating it through, so it wasn’t at all hot when the lemon juice went in.
I’ll try again, avoiding cow’s milk next time and waiting to add lemon juice until after the soup is hot. Thank you for taking time to reply and troubleshoot my issues!
So quick and easy to prepare and great tasting too! I did use garlic salt and seasoned salt to mine just out of habit when I prepare broccoli. Will definitely make again.