Homemade Italian Broccoli Soup (Printable)

A velvety blend of fresh broccoli, vegetables, and Parmesan creates this comforting Italian-inspired soup perfect for any season.

# What you'll need:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets
02 - 1 medium onion, finely chopped
03 - 1 medium carrot, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1 medium potato, peeled and diced

→ Liquids

07 - 4 cups vegetable or chicken broth
08 - 2 tablespoons olive oil

→ Dairy

09 - ½ cup grated Parmesan cheese, plus extra for serving

→ Seasonings

10 - 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh basil or parsley, chopped (optional)
13 - Extra virgin olive oil, for drizzling (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 5–6 minutes until vegetables are softened and fragrant.
02 - Add diced potato and broccoli florets to the pot. Cook for another 3–4 minutes, stirring occasionally to combine flavors.
03 - Pour in broth and add dried Italian herbs. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until vegetables are very tender.
04 - Remove from heat. Using an immersion blender (or carefully transfer to a blender in batches), puree the soup until smooth and creamy.
05 - Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
06 - Ladle soup into bowls. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs if desired. Serve hot.

# Expert Suggestions:

01 -
  • The potato creates this impossibly silky texture without any heavy cream, letting the broccoli really shine while still feeling luxurious
  • Its one of those rare soups that actually tastes better the next day, making it perfect for lazy meal prep or unexpected guests
02 -
  • Hot soup expands rapidly in blenders. Never fill more than halfway, remove the center cap, and cover with a towel unless you want soup on your ceiling
  • The potatoes continue thickening the soup as it sits, so if it seems too thick, just add a splash more broth or water
03 -
  • Cutting all vegetables to similar sizes ensures even cooking, so nothing turns to mush while something else stays crunchy
  • Let the soup rest for 5 minutes off the heat before serving. The flavors deepen and it's less likely to burn your tongue

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