Homemade Italian Broccoli Soup (Print)

Velvety soup with fresh broccoli, aromatic vegetables, and Parmesan. Ready in 45 minutes.

# Ingredient list:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into florets
02 - 1 medium onion, finely chopped
03 - 1 medium carrot, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1 medium potato, peeled and diced

→ Liquids

07 - 4 cups vegetable or chicken broth
08 - 2 tbsp olive oil

→ Dairy

09 - ½ cup grated Parmesan cheese, plus extra for serving

→ Seasonings

10 - 1 tsp dried Italian herbs (oregano, basil, thyme blend)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh basil or parsley, chopped (optional)
13 - Extra virgin olive oil, for drizzling (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, celery, and minced garlic. Cook for 5-6 minutes, stirring occasionally, until vegetables soften and become fragrant.
02 - Add diced potato and broccoli florets to the pot. Continue cooking for 3-4 minutes, stirring occasionally to coat vegetables with the aromatic base.
03 - Pour in broth and add dried Italian herbs. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until all vegetables are completely tender.
04 - Remove pot from heat. Use immersion blender to puree soup until completely smooth and creamy, or carefully transfer to standard blender in batches.
05 - Stir grated Parmesan cheese into hot soup until fully melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
06 - Ladle hot soup into serving bowls. Top with additional Parmesan, drizzle of extra virgin olive oil, and fresh chopped herbs if desired.

# Expert Tips:

01 -
  • It transforms ordinary broccoli into something luxurious without heavy cream
  • The Parmesan creates this incredible depth that makes people ask whats in it
  • It freezes beautifully so you always have something comforting on hand
02 -
  • Letting the soffritto cook slowly without browning is what gives the soup its sweet base flavor
  • The potato must be completely tender before blending or youll have a grainy texture
  • Hot soup expands wildly in blenders, so never fill it more than halfway and vent that steam
03 -
  • Reserve a few small broccoli florets to blanch separately and float on top for texture contrast
  • A splash of heavy cream stirred in at the end makes it restaurant luxurious
  • Lemon juice brightens everything right before serving, especially if your broccoli wasnt super fresh

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