| Prep | 15 minutes |
| Cook | 25 minutes |
| Total | 40 minutes |
| Serves | 4 (about 1 ½ cups each) |
| Equipment | Large pot with a lid, small skillet, immersion or regular blender |
Two heads of broccoli, an onion, a few cloves of garlic, olive oil and a Parmesan rind. That is nearly the whole shopping list for this soup, and nothing from the broccoli goes to waste: the florets give the color, and the peeled stems, which most people throw away, give it body. Blended, it turns thick and velvety without any cream, potato or flour.
The Italian part is in the seasoning rather than in a long list of extras: olive oil, plenty of garlic, a little red pepper for warmth, a Parmesan rind simmered in the broth, and grated Pecorino on top. A handful of florets browned in a skillet adds a crisp, nutty finish to every bowl. It takes about 40 minutes and makes four generous servings.
Ingredients
For the soup
- 2 large heads broccoli (about 2 lb / 900 g) – florets and stems both go in; set aside 1 cup of small florets for the topping.
- 2 tablespoons extra virgin olive oil – the main flavor fat, so use one you like the taste of.
- 1 large yellow onion, finely diced – sweetness to balance the broccoli’s slight bitterness.
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes – a gentle warmth; use up to 1 teaspoon if you like heat.
- 4 cups low-sodium vegetable or chicken broth – low-sodium, because the rind and cheese add salt.
- 1 Parmesan rind – simmered in the broth, it gives the soup a savory depth; skip it for a vegetarian version.
- 1 tablespoon lemon juice – brightens the color and the flavor at the end.
- Salt and black pepper, to taste
To serve
- 1 tablespoon olive oil, for the reserved florets
- ½ cup grated Pecorino Romano or Parmesan – sharp and salty on top of the mild soup.
How to Make It
1. Prepare the broccoli – 10 minutes
Cut the florets into bite-sized pieces and set aside 1 cup of the smallest ones. Trim the dry end of each stem, peel away the tough outer skin with a vegetable peeler or paring knife, and dice the pale core. The peeled stems should be light green and tender all the way through, with no stringy skin left.
2. Soften the onion and garlic – 7 minutes, medium heat
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for about 6 minutes, then stir in the garlic and red pepper flakes for 1 minute. The onion should be soft and translucent, just starting to turn golden at the edges.
3. Simmer the broccoli – 15 minutes, covered
Add the broccoli florets and diced stems and stir to coat them in the oil. Pour in the broth, add the Parmesan rind, and bring to a boil. Lower the heat, cover and simmer until the broccoli is just tender. A fork should slide easily through the thickest piece of stem, while the florets are still bright green.
4. Brown the reserved florets – 5 minutes, medium-high heat
While the soup simmers, heat 1 tablespoon of olive oil in a small skillet and add the reserved florets with a pinch of salt. Let them sit for a minute or two before stirring. They should be charred in spots and crisp-tender.
5. Blend – 2 minutes
Fish out the Parmesan rind. Blend the soup with an immersion blender until smooth, or leave a little texture if you prefer. With a regular blender, work in batches, filling the jar no more than halfway and venting the lid. The soup should be smooth, thick and an even, bright green.
6. Season and serve
Stir in the lemon juice, then taste and adjust with salt and black pepper. Ladle into bowls and top with the browned florets, grated Pecorino and a drizzle of olive oil. The toppings should rest on the surface rather than sink straight in.
Don’t Throw Away the Stems
Broccoli stems have a sweet, mild flavor, and once the woody outer layer is gone they cook just as quickly as the florets. Iowa State University’s Spend Smart, Eat Smart program shows the same approach: trim, peel and chop the stem so it can be eaten along with the rest of the head. In a blended soup, the stems are an advantage, because their starchier texture makes the soup thicker and creamier.
The broccoli that does not make it into this soup has other good uses: a broccoli cauliflower casserole takes care of a second head, and if you want broccoli soup in its richer, cheesy form, this high protein broccoli cheddar soup is the other direction to go.
Mistakes to Avoid
- Overcooking the broccoli. Past the point of tender, broccoli turns from bright green to dull olive and its flavor becomes stronger and more sulfurous. Start checking at 12 minutes.
- Leaving the skin on the stems. The outer layer stays fibrous even after simmering and leaves strings in the blended soup.
- Salting too early. The Parmesan rind, the broth and the cheese on top all add salt. Season at the very end.
- Blending hot soup in a sealed blender. Steam builds pressure and can push the lid off. Fill the jar halfway, vent the lid and cover it with a towel.
Variations
- Broccoli and spinach: stir two handfuls of baby spinach into the pot just before blending for an even deeper green.
- Lemony and fresh: add the finely grated zest of one lemon along with the juice, and top with chopped parsley.
- Toasted crumbs: replace the browned florets with garlicky breadcrumbs crisped in olive oil.
- Silkier: simmer one small diced Yukon Gold potato with the broccoli; it blends into an even creamier soup.
Storing and Reheating
Cool the soup and refrigerate it in an airtight container for up to 4 days. It thickens as it chills; thin it with a splash of broth or water while reheating over medium heat, stirring often. The color will soften slightly after a day, and a fresh squeeze of lemon helps bring it back. The soup also freezes well for up to 3 months, since it has no cream; thaw it overnight in the fridge. Keep the browned florets and cheese separate and add them just before serving. For a soup-and-bread lunch, warm it next to a slice of no-knead bread.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Use about 2 pounds of frozen florets and add them straight from the freezer; they need only 8 to 10 minutes of simmering. The soup will be a little thinner without the stems, so use 3½ cups of broth instead of 4.
How do I make it vegan?
Leave out the Parmesan rind and cheese, and use vegetable broth. Stir a tablespoon of white miso or two tablespoons of nutritional yeast into the blended soup for a savory note.
How can I make it more filling?
Blend in a drained can of cannellini beans for extra body and protein, or serve it with a cup of small pasta like ditalini stirred in after blending. A bowl of garlic chicken soup is another way to turn a soup night into a full meal.
Why is my broccoli soup bitter?
Most often the broccoli cooked too long, or the garlic browned. Simmer just until tender, keep the garlic pale, and finish with lemon juice and salt, which both soften any bitterness.
Italian Broccoli Soup
Ingredients
Method
- Cut the broccoli into bite-sized florets and set aside 1 cup of the smallest. Trim and peel the stems, then dice the pale core.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Cook the onion with a pinch of salt for about 6 minutes, then add the garlic and red pepper flakes for 1 minute.
- Add the broccoli florets and stems, the broth and the Parmesan rind. Bring to a boil, then cover and simmer for about 15 minutes, until a fork slides through the stems but the florets are still bright green.
- Meanwhile, brown the reserved florets in 1 tablespoon olive oil in a small skillet over medium-high heat, about 5 minutes.
- Remove the Parmesan rind and blend the soup until smooth with an immersion blender (or in batches in a blender, half full, lid vented).
- Stir in the lemon juice, season with salt and pepper, and serve topped with the browned florets, grated Pecorino and a drizzle of olive oil.
Notes
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