I made this creamy broccoli soup recipe last night and am eating the leftovers today, it's so delicious!

A quick fix to weeknight meals.

Add meat for your protein count.

Creamy, low in calories, high in antioxidants, and ready in under 30 minutes!

Stove-top cooking at it's simplest form.

Be sure to have your bowl, spoon and bread ready because you won't be able to resist instantly digging into this easy recipe.

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Step 1: Heat the Olive Oil
In a Dutch-oven or large pot over medium heat, heat the olive oil.
Step 2: Saute Aromatics:
Cook the onions, garlic, salt, pepper vegetable or herb spice mix and paprika dry rub. Cook for 2 minutes.
Step 3: Build the Flavor
Add a tablespoon of butter to the aromatics. We need all the richness and flavor in this broccoli soup.
Step 4: Add the Broccoli And Stock
Add the fresh broccoli florets, the pot will probably fill up, I use roughly 700 grams which is about 4 to 5 cups of broccoli and 25 oz.
Add all the liquid, cook for 15 minutes or until the broccoli is tender.
Step 5: Cheese and Blend
Transfer to a blender and halfway through blending, stop and add the Parmesan cheese. Blend into a smooth and thick soup and return it to the pot.
Step 6: Sour Cream and Serve
Simmer for 2 to 3 minutes, add the sour cream, salt, pepper and remaining butter.
Serve with fresh black pepper and more parmesan cheese.
Enjoy!

Make Ahead: Remove the broccoli stems and store the broccoli florets in the fridge for up to 2 days in advance.

Refrigerate: This is a very easy method to storing cooked broccoli if you have left overs. Let it cool down completely before storing the soup in the fridge for 3 to 4 days in an airtight container.

Freezer: Soup recipes are always best warm and fresh, however, they also freeze really well in an airtight container for up to 3 months. Thaw overnight in the refrigerator before warming.