Homemade Italian Broccoli Soup (Printable)

A velvety Italian-style soup blending fresh broccoli with aromatic vegetables and Parmesan for a comforting, nourishing bowl.

# 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 Steps:

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. Cook for another 3-4 minutes, stirring occasionally.
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 the vegetables are very tender.
04 - Remove from heat. Using an immersion blender (or carefully transfer to a 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.
06 - Ladle soup into bowls. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs if desired. Serve hot.

# Expert Advice:

01 -
  • It turns an everyday vegetable into restaurant level elegance with almost zero effort
  • The potato trick creates silkiness without heavy cream so you feel virtuous while eating something luxurious
  • This soup keeps beautifully for days and actually tastes better the next time around
02 -
  • Never puree boiling hot soup in a standard blender or it may explode from steam pressure
  • The potato must be completely tender before blending or you will have unappetizing lumps
  • Reserve someParmesan for serving because that fresh grate on top makes all the difference
03 -
  • Use a Y shaped vegetable peeler to shave Parmesan directly over each bowl for restaurant style presentation
  • If the soup seems too thick after pureeing add warm broth one tablespoon at a time until you reach your desired consistency

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