Zuppa Di Broccoli Broccoli Soup
Warm and comforting, Zuppa di Broccoli Broccoli Soup is a creamy Italian-inspired dish that transforms humble ingredients into a luxurious bowl of flavor. Featuring fresh broccoli florets, velvety potato, and a rich blend of heavy cream and Parmesan cheese, this soup boasts a perfectly smooth texture and hearty taste. Sautéed onion and garlic add aromatic depth, while a splash of olive oil and a touch of butter elevate the richness of every spoonful. Simmered in vegetable stock and puréed to silky perfection, this easy-to-make recipe is ready in just 45 minutes and ideal for weeknight dinners or elegant starters. Served piping hot with crusty bread, it’s a nourishing, vegetarian-friendly delight that’s guaranteed to satisfy. Perfect for fans of broccoli soup, creamy vegetable soups, and classic Italian fare!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 1 large yellow onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 medium potato
- 1000 milliliters vegetable stock
- 2 tablespoons unsalted butter
- 100 milliliters heavy cream
- 50 grams Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices crusty bread (optional, for serving)
Instructions
Peel and dice the yellow onion. Mince the garlic. Peel the potato and chop it into small cubes.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the chopped potato and broccoli florets to the pot. Stir to combine with the onion and garlic.
Pour the vegetable stock into the pot, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the broccoli and potato are tender.
Turn off the heat and allow the soup to cool slightly. Use an immersion blender to purée the soup until smooth (or transfer to a countertop blender in batches).
Return the soup to low heat. Stir in the butter, heavy cream, Parmesan cheese, salt, and black pepper. Cook for 5 more minutes, stirring occasionally, until heated through and creamy.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with additional grated Parmesan if desired, with crusty bread on the side.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 6539 mg | 284% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 27.6 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2815 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
