Homemade Italian Broccoli Soup (Printable)
A velvety, comforting soup featuring fresh broccoli, aromatic vegetables, and Parmesan. Ready in 45 minutes.
# What You'll Need:
→ 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 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 onion, carrot, celery, and 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.
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, puree soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
05 - Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
06 - Ladle soup into bowls. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs if desired. Serve hot.
# Expert Hacks:
01 -
- It turns humble broccoli into something luxuriously silky without any heavy cream
- The parmesan adds that perfect savory depth that makes you pause and say oh, that is good
- Ready in under an hour but tastes like it simmered all afternoon
02 -
- Letting the vegetables soften in the oil before adding liquid makes a noticeable difference in depth
- Blending while the soup is still hot gives the smoothest result
- The parmesan will thicken the soup slightly as it melts
03 -
- Cutting all vegetables to similar size ensures even cooking
- Use a ladle to transfer hot soup to a standard blender safely
- Taste before adding salt, since parmesan is already salty