Name: Warming Italian Broccoli Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 large carrot, diced; 2 celery stalks, diced; 1 large russet potato, peeled and diced (about 1 cup); 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme); ½ teaspoon crushed red pepper flakes (optional, for heat); 1 large head broccoli, chopped into small florets (about 4 cups); 1 quart (4 cups) low-sodium vegetable broth; ½ cup grated Parmesan cheese, plus extra for serving; ½ cup whole milk or heavy cream; Salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish); Crusty bread, for serving (optional)

Hey y'all! If you're searching for the ultimate cozy meal to brighten a chilly day, look no further than this Warming Italian Broccoli Soup. Packed with tender broccoli, aromatic Italian herbs, and a creamy finish, this Soup is both hearty and nourishing—perfect for family dinners, meal prep, or a comforting lunch. It's got all the classic Italian flavors you love in one steamy bowl. Let's get cooking!

Why You'll Love This

Ready in under 40 minutes—ideal for busy weeknights or relaxed weekends.
Bursting with the savory, herby flavors of Italian cuisine.
Naturally vegetarian and easily adaptable for different diets.
Rich, creamy texture without heavy cream (unless you want it extra indulgent!).
Perfect for meal prepping and delicious reheated the next day.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 large carrot, diced
2 celery stalks, diced
1 large russet potato, peeled and diced (about 1 cup)
1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
½ teaspoon crushed red pepper flakes (optional, for heat)
1 large head broccoli, chopped into small florets (about 4 cups)
1 quart (4 cups) low-sodium vegetable broth
½ cup grated Parmesan cheese, plus extra for serving
½ cup whole milk or heavy cream
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Crusty bread, for serving (optional)

Directions

Prep the Vegetables

Wash all produce. Dice the onion, carrot, and celery; peel and dice the potato; chop broccoli into small florets; mince the garlic.

Build the Soup Base

Heat olive oil in a large soup pot or Dutch oven over medium heat. Sauté onion, carrot, and celery until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant. Stir in Italian herbs and crushed red pepper flakes (if using).

Add Broccoli & Simmer

Add the diced potato and chopped broccoli. Pour in the vegetable broth. Increase heat and bring to a boil, then reduce to a gentle simmer. Cover and cook for 15-18 minutes, or until the vegetables are very tender.

Blend for Creaminess

Turn off heat. Use an immersion blender to puree the soup until smooth and creamy (or leave some chunks for texture, if you like!). Alternatively, carefully ladle soup in batches into a blender and blend until smooth.

Finish & Serve

Stir in the grated Parmesan and milk or cream. Season with salt and pepper to taste. Warm over low heat for 2-3 minutes, stirring occasionally.
Ladle into bowls. Garnish with extra Parmesan, parsley, and serve with crusty bread. Enjoy!

Notes

For extra creaminess, use heavy cream instead of milk.
If you prefer a chunkier soup, only partially blend the mixture.
Add more broth if the soup gets too thick after blending.

Variations

Vegan: Use plant-based milk and vegan Parmesan or nutritional yeast.
Meaty twist: Add cooked Italian sausage slices during the simmering step.
Extra veggie: Add chopped spinach or kale in the last 5 minutes of simmering.

Required Equipment

Large soup pot or Dutch oven
Immersion blender or regular blender
Cutting board and sharp knife
Ladle and stirring spoon

Storage Instructions

Let soup cool completely before transferring to an airtight container.
Refrigerate for up to 4 days.
Freeze for up to 2 months—thaw overnight in the fridge and reheat on stove or microwave until hot.

Suggested Pairings & Serving Recommendations

Serve with warm, crusty Italian bread or garlic toast for dunking.
Add a simple green salad for a light, balanced meal.
Pair with a glass of crisp white wine for a cozy evening in.

Pro Tips

For even richer flavor, sauté the veggies with a sprinkle of salt to draw out their sweetness.
Be careful when blending hot soup—if using a blender, work in batches and vent the lid.
Adjust the level of spice by increasing or omitting the crushed red pepper flakes.

FAQ

Can I use frozen broccoli?: Yes! You can substitute frozen broccoli florets; just add them directly to the pot and simmer until tender.
Is this soup gluten-free?: Yes, the soup itself is gluten-free. Just serve with gluten-free bread if desired.
Can I double the recipe?: Absolutely! This recipe easily doubles; just use a larger pot and extend blending time as needed.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes