Cream of Broccoli, Leek & Parmesan Soup

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Average Rating: 5 | Rated By: 1 users

If you love creamy soups, I promise you this recipe will become a new favourite. Caramelized leeks, fresh thyme, plenty of broccoli, Parmesan cheese, cooked in a broth perfectly balanced with cream. This most delicious thick and creamy soup is quick and easy, made with simple healthy ingredients. The caramelized leeks and Parmesan add so much flavour to a simple cream of broccoli soup. I always serve my creamy soups with either gluten-free chia soda bread or my famous gluten-free artisan bread. This packed with goodness soup is a meal on its own, but it makes a stunning starter to any meal, especially when the company is coming! Enjoy 🙂

Whether you are looking for a vegan creamy soup or a hearty meat and potato chowder you will find the soup recipes here->

Ingredients

  • 2 Tbsp. Butter
  • 1 large leek, trimmed and thinly sliced
  • 1 Parmesan rind
  • 4 sprigs of fresh thyme plus some for serving
  • 2 lb. broccoli, with stems, roughly chopped
  • 2 cups half and half cream
  • 1 cup grated Parmesan cheese, plus some for serving
  • Himalayan salt and GF ground black pepper to taste
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    Instructions

  • Heat olive oil in a large pot over medium heat. Add leeks and cook for 5 minutes until golden
  • Add chicken broth, Parmesan rind and thyme. Bring to boil, cover and reduce heat to low. Cook for 15 minutes. Add broccoli and cook for 5 more minutes. Remove Parmesan rind
  • Whisk together cream with arrowroot starch and Parmesan and add to the soup. While stirring, cook over medium-high heat until the soup starts to thicken, about 3 minutes. Season with salt and pepper to taste. If the soup is too thick add a little more cream or broth.
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