Homemade Italian Broccoli Soup (Printable Version)
Velvety broccoli soup with Italian herbs and Parmesan, perfect for cozy dinners.
# What You Need:
→ Vegetables
01 - 1 large head broccoli (approximately 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 tablespoons olive oil
→ Dairy
09 - ½ cup grated Parmesan cheese, plus extra for serving
→ 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 It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, celery, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened and fragrant.
02 - Add diced potato and broccoli florets to the pot. Cook for another 3 to 4 minutes, stirring occasionally to coat vegetables with the aromatic base.
03 - Pour in broth and add dried Italian herbs. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes until all vegetables are very tender.
04 - Remove from heat. Using an immersion blender, puree soup until smooth and creamy. If using a standard blender, carefully transfer in batches and blend until smooth.
05 - Stir grated Parmesan cheese into hot soup until melted and fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
06 - Ladle soup into serving bowls. Garnish with additional grated Parmesan, a drizzle of extra virgin olive oil, and fresh chopped herbs if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The secret potato creates this velvety texture without any heavy cream
- It comes together in under an hour but tastes like it simmered all afternoon
- Leftovers actually improve overnight, making it perfect for meal prep
02 -
- Don't skip the potato, it's absolutely essential for achieving that restaurant-quality creaminess
- Blending hot soup requires caution, always vent your blender or use an immersion blender
03 -
- Reserve a few small florets before simmering and steam them separately as a garnish
- Use the starchy water from boiling potatoes if you're out of broth