Homemade Italian Broccoli Soup (Printable version)
Creamy Italian-style broccoli soup with aromatic vegetables and Parmesan, ready in under an hour.
# 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 Prepare:
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 lightly 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 the 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, adjusting flavors 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 advice:
01 -
- The texture becomes silk smooth without a drop of cream, letting the broccoli really shine through
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Potato choice matters—starchy varieties like Russet break down more for extra creaminess, while waxy potatoes keep a bit more texture
- Letting the soup cool slightly before blending prevents hot liquid from exploding out of the blender
03 -
- Make a double batch and freeze portions in individual containers for quick weekday lunches
- The flavor actually improves overnight, so this is perfect for meal prep