Homemade Italian Broccoli Soup (Printable)
Velvety smooth broccoli soup with Italian herbs, parmesan, and aromatic vegetables. Ready in 45 minutes.
# What You'll 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 the 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 the diced potato and broccoli florets to the pot. Cook for another 3-4 minutes, stirring occasionally to combine flavors.
03 - Pour in the broth and add the 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 standard blender in batches, puree the soup until smooth and creamy.
05 - Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste, adjusting as needed.
06 - Ladle soup into bowls. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs if desired. Serve hot.
# Expert Advice:
01 -
- The potato creates this incredibly velvety texture without any cream whatsoever
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Hot soup expands dramatically in a blender, so never fill it more than halfway and remove the center cap to let steam escape
- The soup thickens as it cools, so plan to add a splash more broth or water when reheating leftovers
03 -
- Cut the broccoli stems small so they cook through at the same rate as the florets
- Taste the broth before adding salt since Parmesan brings its own salinity to the finished dish