Homemade Italian Broccoli Soup (Print Version)
Velvety broccoli soup with aromatic vegetables and Parmesan, ready in 45 minutes.
# What You Need:
→ Vegetables
01 - 1 large head broccoli, cut into florets (approximately 1.1 lbs)
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 tablespoons olive oil
→ Dairy
09 - ½ cup grated Parmesan cheese, plus extra for serving (approximately 2 oz)
→ Seasonings
10 - 1 teaspoon 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)
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 5-6 minutes until vegetables are softened and fragrant.
02 - Add diced potato and broccoli florets to the pot. Cook for another 3-4 minutes, stirring occasionally to coat vegetables.
03 - Pour in broth and add dried Italian herbs. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until vegetables are very tender.
04 - Remove from heat. Using an immersion blender, or carefully transferring to a blender in batches, puree the soup until completely smooth and creamy.
05 - Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste, adjusting as needed.
06 - Ladle hot soup into bowls. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The potato creates an incredibly silky texture without any heavy cream
- It comes together in under an hour with ingredients you probably already have
02 -
- Blending hot soup can be dangerous so let it cool slightly or use an immersion blender for safety
- The potato is non negotiable here because it replaces the need for heavy cream while creating that velvety texture
03 -
- Reserve some small broccoli florets to add back in after blending for texture variation
- Use a microplane to grate the Parmesan so it melts instantly into the hot soup