Description
This creamy broccoli soup is a comforting dish packed with flavor and nutrients. It’s perfect as a starter or a light meal.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 cups broccoli stems (peeled and chopped)
- 6–8 cloves garlic (minced)
- 1 medium yellow or white onion (finely diced)
- 2 tablespoons extra virgin olive oil
- 4 cups low-sodium vegetable broth
- 2 teaspoons Italian seasoning (oregano, basil, thyme, rosemary)
- 1/2 cup Parmesan cheese (for serving)
- 1/2 teaspoon crushed red pepper flakes
- 1 can cannellini beans (optional)
- 2 tablespoons lemon juice (optional)
- 1/2 cup heavy cream, half-and-half, or non-dairy alternative (optional)
Instructions
- Prep Your Veggies: Wash and chop your broccoli into small florets. Peel and chop the stems finely. Mince your garlic and dice your onion.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
- Introduce the Garlic and Spices: Add minced garlic and crushed red pepper flakes to the pot. Cook for 1-2 minutes, stirring constantly. Stir in Italian seasoning.
- Add the Broccoli: Toss in the chopped broccoli florets and stems. Sauté for 3-5 minutes to coat with oil and aromatics.
- Pour in the Broth and Simmer: Add vegetable broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until broccoli is tender.
- Blend to Perfection: Use an immersion blender to blend the soup until smooth or blend two-thirds for a chunkier texture.
- Season and Finish: Taste and season with salt and pepper. Add lemon juice and a splash of cream or non-dairy alternative if desired.
- Serve: Ladle soup into bowls and garnish with Parmesan cheese, olive oil, and fresh herbs. Serve with crusty bread.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to a month.
- For added protein, include cannellini beans for a heartier soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 5 mg