Broccoli-Pea Soup

Purchased pesto seasons this creamy broccoli soup with basil. Serve it with a sandwich or salad for a light meal or as a first-course.

Broccoli-Pea Soup
Servings: 8 Prep 15 mins Cook 27 mins


  • 1 bunch scallions
  • 2 tablespoons unsalted butter
  • 1 large bunch broccoli, chopped
  • 1 large potato, peeled and diced
  • 2 cups chicken broth
  • 1 package (10 ounces) frozen peas
  • 3 tablespoons prepared pesto
  • 1/2 cup shredded Fontina cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 6 teaspoons grated Parmesan cheese

Make It

1. Trim tough ends off scallions and discard; chop scallions including remaining green. Heat butter in a large pot over medium heat; add scallions and cook about 3 minutes, stirring until soft.

2. Add broccoli, potato, broth and 4 cups water; bring to a boil, then reduce heat to medium and simmer, with cover ajar, for 20 minutes. Stir in peas and pesto; continue cooking until broccoli is very soft, about 4 more minutes.

3. Remove soup in batches to a blender and blend until very smooth. Return to pot; stir in Fontina cheese, salt, pepper and cream. Can be cooled and refrigerated, covered, for up to 1 day.

4. To serve, gently reheat soup over low heat, stirring in 1/2 cup water if too thick. Serve topped with Parmesan.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 15, chol. (mg): 40, sat. fat (g): 8, carb. (g): 18, fiber (g): 5, pro. (g): 9, sodium (mg): 438, Percent Daily Values are based on a 2,000 calorie diet.