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Lemon Parmesan Broccoli Soup

My Lemon Parmesan Broccoli Soup is light but filling with the vibrant flavor of lemon and the saltiness of the parmesan cheese.

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 95kcal
Author: Taryn


  • 2.5-3 lbs of fresh broccoli florets
  • 4 cups of water
  • 2 cups unsweetened almond milk
  • 3/4 cup parmesan cheese
  • 2 tbsp lemon juice


  • Put the broccoli and water in a large sauce pan. Cover and cook on medium high until the broccoli is tender.
  • Reserve one cup of the cooking liquid and discard the rest.
  • Add half of the broccoli, the reserved cooking liquid, and almond milk into a blender. Blend until smooth.
  • Return to the pot with the rest of the broccoli. Add the parmesan and lemon juice and heat until hot.
  • I did not add salt or pepper but you may want to add a bit. Just season to taste.


Calories: 95kcal | Carbohydrates: 10g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 278mg | Potassium: 457mg | Fiber: 4g | Sugar: 3g | Vitamin A: 956IU | Vitamin C: 128mg | Calcium: 253mg | Iron: 1mg