Description
This Garlic Italian Broccoli Soup is a comforting and creamy dish that features fresh broccoli florets sautéed with aromatic garlic and onion, then simmered in a flavorful broth. Perfect for a light lunch or dinner, it combines simplicity with vibrant Italian-inspired flavors, and can be made richer with the addition of heavy cream.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
Liquids and Oils
- 4 cups low-sodium vegetable or chicken broth
- 2 tbsp extra virgin olive oil
- ½ cup heavy cream (optional)
Seasonings
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, add the olive oil. Once hot, sauté the chopped onion and minced garlic until they become translucent and fragrant, about 5 minutes.
- Add Broccoli: Add the broccoli florets to the pot and stir for 1-2 minutes, coating them well in the garlic and onion mixture to infuse flavor.
- Add Broth and Boil: Pour in the low-sodium vegetable or chicken broth and bring the mixture to a gentle boil over medium-high heat.
- Simmer: Reduce the heat to low and let the soup simmer for 15 minutes, or until the broccoli is tender but still bright green.
- Blend Soup: Using an immersion blender directly in the pot or a countertop blender in batches, blend the soup until smooth and creamy.
- Add Cream and Season: Stir in the optional heavy cream to add richness, then season the soup with salt and pepper to taste before serving.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based cream alternative.
- Use low-sodium broth to better control salt levels.
- You can garnish with grated Parmesan or fresh herbs like parsley for added flavor.
- If using a countertop blender, allow the soup to cool slightly before blending to avoid splatters.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
