Creamy broccoli-Parmesan soup from The Food Lab: Better Home Cooking Through Science (page 213) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Potawatomus on February 17, 2026

    I think there may be something off in the broccoli measurement. I don’t think 1 head of broccoli has 12 cups in it. And I don’t think you should have 12 cups of broccoli to 4 cups of liquid. I did the full umami bomb of anchovies, soy sauce and marmite. If I were to do it again, I would make the croutons in the oven. This is so good though.

  • Camellia_Sin on September 16, 2023

    Best Broccoli Cheese soup recipe. used cheddar and parm

  • evatoad on February 25, 2023

    Superb and pretty simple. Used an immersion blender to purée. I also used only 1 cup milk and replaced the second with an extra cup of stock—it was plenty rich for my taste! Reheats beautifully in the microwave. I’d say this recipe makes 6-7 servings, not 4.

  • twoyolks on September 26, 2016

    The soup was a bit too heavy on the cheese flavor and there wasn't quite enough broccoli flavor. I also think cheddar would've worked better than parmesan.

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