Broccoli-Parmesan Soup

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Creamy in texture and nutty in taste, this Broccoli-Parmesan Soup takes all those comforting flavors of cheese, broth, zesty garlic, and broccoli, and combines them into a bowl fit for cold winter days, quick lunches, and family dinners.

4

25 minutes

Directions

1. Heat oil in a large saucepan over medium. Add garlic; cook, stirring frequently, until fragrant, about 1 minute. Stir in flour; cook, stirring constantly, until bubbly, about 3 minutes. 
2. Gradually whisk in broth and milk until smooth. Stir in salt and pepper; bring to a simmer over medium, stirring occasionally. 
3. Reduce heat to medium-low. Add broccoli; cook, stirring occasionally, until tender, about 10 minutes.
4. Meanwhile, melt 1 tbsp of the butter in a medium skillet over medium. Place 1 bread slice in skillet; top evenly with Cheddar, and cover with remaining bread slice. Cook, undisturbed, until golden brown, 1 to 2 minutes. Flip; add remaining 1 tbsp butter to skillet, and cook, undisturbed, until golden brown, 1 to 2 minutes. Cut into 12 equal pieces.
5. Carefully pour broccoli mixture and Cello Parmesan Cheese into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. 
6. Divide soup evenly among 4 bowls; top evenly with Grilled Cheese Croutons, and garnish with chives and additional pepper.