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Bowl of homemade Italian broccoli soup with fresh basil and croutons

Homemade Italian Broccoli Soup

A creamy, garlicky soup that's comforting and easy to make, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets Fresh or frozen can be used.
  • 1 cup chopped onions Sauté until translucent.
  • 2 cloves garlic, minced Adds aroma and flavor.
  • 1 cup diced potatoes Helps with the soup's body.
  • 1 cup carrots, diced For sweetness and color.
Liquids
  • 4 cups vegetable broth Use homemade for best flavor.
Seasoning
  • Salt and pepper to taste Adjust according to preference.
  • Olive oil for sautéing Extra virgin for better flavor.
Garnish
  • Grated to taste Parmesan cheese Optional, for serving.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onions and minced garlic, sauté until onions are translucent.
  3. Add diced potatoes and carrots, cook for 5 minutes.
Cooking
  1. Pour in vegetable broth and bring to a boil.
  2. Add broccoli florets and season with salt and pepper.
  3. Reduce the heat and let simmer for about 15-20 minutes, or until vegetables are tender.
Blending
  1. Use an immersion blender to puree the soup until smooth or leave it chunky as per your preference.
Serving
  1. Serve hot, topped with grated Parmesan cheese if desired.

Notes

This soup keeps in the fridge for about 3-4 days. It also freezes well, though the texture softens slightly. Can be made vegan by omitting the cheese or using nutritional yeast.