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+ servings

Lemon Broccoli Soup

This delightful soup is totally new and different…and super easy. Lemon Broccoli Soup with Parmesan is a winner in The Kellie Kitchen.
Course dinner, lunch
Cuisine American
Keyword broccoli, chicken soup, lemon broccoli
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 265kcal
Author The Kellie Kitchen


  • stick blender is helpful


  • 32 ounces broccoli florets
  • 2 cups chicken stock
  • 1 cup heavy whipping cream
  • 1 cup shredded Parmesan cheese
  • 2-4 tbsp lemon juice (juice of half a lemon)
  • ½ tsp glucomannen to thicken
  • Salt and pepper to taste


  • In a large stock pot over medium high heat add the broccoli florets and chicken stock. Broccoli will not be covered. Cover the pot and bring to a rapid boil, then turn down to steam for about 8 minutes or until broccoli is tender.
  • Remove the lid and test the broccoli, as it should be fork tender. Using a hand blender directly in the pan (or a potato masher) blend and mash the broccoli into the chicken stock.
  • Next add the cream, lemon juice, and parmesan cheese. Stir and heat through to melt the cheese. Sprinkle in the glumannen and stir to fully combine.
  • Soup will thicken as it cools. Add salt and pepper to taste.
  • Serve with a sprinkle of Parmesan cheese over the top.


Glucomannen is not necessary, however I highly recommend adding this ingredient to thicken your soup.


Calories: 265kcal | Carbohydrates: 13g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 607mg | Potassium: 596mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1671IU | Vitamin C: 143mg | Calcium: 287mg | Iron: 1mg