Description
A deliciously satisfying soup featuring broccoli, garlic, and Parmesan cheese, perfect for any season.
Ingredients
Scale
- 1 head of broccoli, cut into florets
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 medium potatoes, diced
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Red pepper flakes, optional
Instructions
- Wash and cut the broccoli into small florets and slice the onion and garlic. Dice the potatoes into small chunks.
- In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Stir in the broccoli florets and diced potatoes. Cook for another 5 minutes.
- Add 4 cups of vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cover the pot. Cook for about 20 minutes until vegetables are tender.
- Using an immersion blender, puree the soup until smooth and creamy. Reserve some broccoli florets for a chunkier texture if desired.
- Stir in grated Parmesan cheese and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with additional Parmesan or olive oil before serving.
Notes
Substitute with low-sodium broth for a heart-healthier version. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: broccoli soup, Italian soup, healthy recipe, vegetarian soup, quick meal