There’s something deeply soothing about a bowl of Italian Broccoli Soup, especially when it’s made the traditional way simple ingredients, honest flavors, and plenty of love. This recipe comes from the heart of Italian home cooking, where broccoli is celebrated, not hidden, and where olive oil, garlic, and Parmigiano-Reggiano transform humble vegetables into something extraordinary. Whether you’re craving a light yet nourishing meal or a comforting starter for a larger Italian spread, this soup delivers warmth, nutrition, and timeless flavor.
Unlike heavy cream-based soups, authentic Italian Broccoli Soup relies on technique rather than excess. The broccoli is gently simmered until tender, then partially blended to create a naturally creamy texture. The result is a rustic, velvety soup that feels both indulgent and wholesome perfect for busy weeknights or slow Sunday lunches.
Table of Contents
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 ½ pounds fresh broccoli (crowns and tender stems), chopped
- 4 cups low-sodium vegetable broth
- 1 cup water (as needed)
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
Italian Broccoli Soup Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~190 per serving
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and translucent.
- Add the sliced garlic and red pepper flakes. Sauté for 30 seconds, just until fragrant.
- Add the chopped broccoli and stir to coat with the oil and aromatics.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 20 minutes, or until the broccoli is very tender.
- Using an immersion blender, blend the soup until mostly smooth, leaving some texture. Alternatively, blend half the soup in a blender and return it to the pot.
- Stir in salt, black pepper, lemon juice, and grated Parmigiano-Reggiano.
- Taste and adjust seasoning. Add a splash of water if a thinner consistency is desired.
Substitutions & Dietary Swaps
- Vegan: Skip the Parmesan or replace it with nutritional yeast.
- Low Sodium: Use homemade or unsalted vegetable broth.
- Extra Protein: Add white beans or chickpeas before blending.
- Creamier Texture: Add a small boiled potato to the soup.
Chef’s Pro Tips
- Use both broccoli florets and tender stems for maximum flavor.
- Don’t overcook the garlic it should be fragrant, not browned.
- Finish with high-quality olive oil for authentic Italian flavor.
- Grate Parmesan finely so it melts seamlessly into the soup.
Make Ahead, Storage & Reheating
This Italian Broccoli Soup stores beautifully. Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed. It also freezes well for up to 2 months.
Troubleshooting & Common Mistakes
- Soup tastes bitter: Use fresh broccoli and avoid overcooking.
- Too thick: Thin with warm broth or water.
- Flat flavor: Add a pinch of salt or extra Parmesan.
Flavor Pairings & Serving Suggestions
Serve Italian Broccoli Soup with crusty moroccan bread khobz.
Italian Broccoli Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent.
- Add the sliced garlic (and red pepper flakes if using). Cook for about 30 seconds, just until fragrant—do not let the garlic brown.
- Add the chopped broccoli and stir to coat with the oil and aromatics.
- Pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, until the broccoli is very tender.
- Blend the soup until mostly smooth using an immersion blender, leaving a little texture. (Or carefully blend half in a blender and return it to the pot.)
- Stir in salt, black pepper, grated Parmesan, and lemon juice. Taste and adjust seasoning. Add a splash of water if you prefer a thinner consistency.
Notes
FAQs
Is Italian Broccoli Soup healthy?
Yes, it’s rich in fiber, vitamins, and antioxidants.
Can I make this soup creamy without dairy?
Absolutely! blend thoroughly or add potato or beans.
Can I use frozen broccoli? Yes, though fresh broccoli provides the best flavor.
Is this soup authentic Italian?
Yes, it follows traditional Italian vegetable soup methods.
Can I serve this cold?
It’s best served warm, but can be enjoyed at room temperature.
Conclusion
This Italian Broccoli Soup proves that simple ingredients can create extraordinary comfort. With its rustic texture, bold garlic notes, and nourishing qualities, it’s a recipe you’ll return to again and again. If you loved this soup, explore more traditional vegetable-forward dishes in our recipe collection and bring authentic Italian warmth to your table.