Description
This Traditional Italian Broccoli Soup is a creamy, comforting blend of fresh broccoli, potatoes, and carrots simmered in vegetable broth and finished with a smooth, velvety texture. Flavorful sautéed onions and garlic form the base, creating a hearty yet light soup perfect for any season. Garnished with Parmesan cheese, crushed red pepper flakes, and fresh parsley, this soup offers a classic Italian taste that’s easy to prepare and delicious to enjoy.
Ingredients
Scale
Vegetables
- 1 large head of fresh broccoli, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 carrot, diced
Liquids and Oils
- 4 cups vegetable broth or water
- 2 tablespoons olive oil
Seasonings and Garnishes
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Crushed red pepper flakes (optional, for a spicy kick)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Prepare the Broccoli: Begin by washing the broccoli thoroughly under cold water and chop it into small florets. Set aside.
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it’s translucent, about 5 minutes.
- Add Garlic: Add the minced garlic to the pot and sauté for an additional minute, ensuring it does not burn.
- Cook Potatoes and Carrots: Add the diced potatoes and carrot to the pot, stirring to combine with the onions and garlic. Cook for about 5 minutes, allowing the vegetables to soften slightly.
- Add Broth and Broccoli: Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, add the chopped broccoli and season with salt and pepper to taste.
- Simmer the Soup: Reduce the heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender and cooked through.
- Blend the Soup: Once cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth, or transfer to a blender in batches if you don’t have an immersion blender.
- Adjust Consistency and Seasoning: Return the soup to the pot and taste for seasoning, adjusting salt and pepper if needed. If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
- Serve and Garnish: Serve the soup hot, garnished with grated Parmesan cheese, crushed red pepper flakes, and fresh parsley if desired.
Notes
- For a vegan version, omit the Parmesan cheese garnish or use a plant-based alternative.
- Use vegetable broth for more flavor, or water for a lighter soup.
- Adjust the thickness by adding more liquid after blending if necessary.
- Crushed red pepper flakes add a nice spicy kick, but can be omitted for a milder flavor.
- This soup freezes well; store in airtight containers for up to 3 months.
- Use fresh parsley for the best garnish flavor, or substitute with dried parsley if fresh is not available.
