Creamy Broccoli Soup with Tomato Parmesan Flatbreads
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- Frozen broccoli
- 2 medium onions
- 1 garlic clove
- 2 cans white beans (15.5 oz)
- 2 Tbsp olive oil
- 4 cups low-sodium broth (1 32 oz box)
- 2 Tbsp Parmesan cheese
- Optional: squeeze of lemon juice
- 2 pita bread rounds, cut in half around the circumference
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning
- ¼ cup Parmesan cheese
- 1 plum tomato, sliced thinly (about ½ inch)
Recipe created by Genuine Foods, a proud PHA partner developing thoughtful recipes and nutritious meal kits for the Pass the Love w/ Waffles + Mochi campaign.
Who needs heavy cream when you can thicken your soup by simmering beans and broccoli until they fall apart and create a creamy base all on their own? White beans are packed with fiber and protein making this broccoli soup a dinner winner. The cracker-y crispy flatbread topped with thin tomato slices and melty Parm are a simply fun side dish.
With the rack set in the middle, preheat your oven to 350℉ for the Parmesan flatbreads.
Clean and cut broccoli, onions and garlic.
Drain and rinse white beans.
MAKE BROCCOLI SOUP
Heat the large pot over medium-high heat and add olive oil. Once the oil is hot and shimmering (you can drop in one piece of onion and when it starts to sizzle, the oil is ready), add diced onions and stir until soft and translucent but not yet browning, 3-4 minutes.
Add chopped broccoli, white beans and broth. Bring to a rapid boil, and then lower the heat to medium-low to bring the soup to a simmer. Cover the pot and let the soup cook for 10 minutes.
After 10 minutes, check to make sure that broccoli is soft by taking a fork or knife and piercing it. If it pierces easily, you’re good (if not, cook another 3-4 minutes until tender).
For a smoother texture, use a potato masher (or scoop half the amount of soup into a bowl and use a fork) to mash the soup until it’s creamy but there are still whole beans and broccoli pieces. Alternatively, puree half of the soup in a blender and stir it back into the pot and heat through.
Remove soup from heat, and stir in Parmesan cheese, garlic and lemon juice.
MAKE PARMESAN FLATBREADS
While the soup is simmering, make the Parmesan flatbreads. Place the pita bread on a cutting board and, using a small paring knife, cut it around the perimeter to create two rounds. Repeat with the second pita to create 4 “flatbreads.” Place flatbreads on a baking sheet or oven proof baking dish and brush or spoon a little olive oil onto each. Sprinkle with Italian seasoning and grated Parmesan and top with a few slices of tomato. Bake the flatbreads for 10-12 minutes. Serve with soup.
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