Traditional Italian Broccoli Soup Recipe
Introduction
This traditional Italian broccoli soup is a comforting and healthy meal perfect for any season. Made with simple ingredients and blended to a creamy texture, it’s a delicious way to enjoy fresh vegetables. Ready in under an hour, it’s perfect for a quick lunch or light dinner.

Ingredients
- 1 large head of fresh broccoli, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth or water
- 2 medium potatoes, peeled and diced
- 1 carrot, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Crushed red pepper flakes (optional, for a spicy kick)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Step 1: Wash the broccoli thoroughly under cold water and chop it into small florets. Set aside.
- Step 2: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Step 3: Add the minced garlic and sauté for an additional minute, taking care not to let it burn.
- Step 4: Stir in the diced potatoes and carrot, cooking for about 5 minutes until they begin to soften.
- Step 5: Pour in the vegetable broth or water and bring to a boil. Add the chopped broccoli and season with salt and pepper.
- Step 6: Reduce heat to a simmer and cook for 15-20 minutes, until all vegetables are tender.
- Step 7: Remove from heat and blend the soup until smooth using an immersion blender or by carefully transferring it in batches to a regular blender.
- Step 8: Return the soup to the pot, taste, and adjust seasoning as needed. Add more broth or water if the soup is too thick.
- Step 9: Serve hot, garnished with grated Parmesan cheese, crushed red pepper flakes, and fresh parsley if desired.
Tips & Variations
- For a richer taste, substitute part of the vegetable broth with chicken broth.
- Add a splash of cream or coconut milk before blending for a creamier texture.
- Try roasting the broccoli first for a deeper, slightly smoky flavor.
- Use fresh herbs like basil or thyme as garnish for a different twist.
- Omit the cheese and use nutritional yeast for a vegan-friendly topping.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or microwave until heated through, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve

Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this soup. Add it directly to the pot without thawing and cook until tender.
Is this soup suitable for a vegan diet?
Absolutely. Use vegetable broth and omit the Parmesan cheese or substitute with a vegan alternative to keep it plant-based.
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Traditional Italian Broccoli Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Traditional Italian Broccoli Soup is a comforting, creamy blend of fresh broccoli, potatoes, and carrots simmered in vegetable broth. Enhanced with sautéed garlic and onions, this wholesome soup is easy to make, healthy, and perfect for a light meal or starter. Garnish with Parmesan cheese, parsley, and optional red pepper flakes for a traditional Italian touch.
Ingredients
Vegetables
- 1 large head of fresh broccoli, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 carrot, diced
Liquids and Oil
- 4 cups vegetable broth or water
- 2 tablespoons olive oil
Seasonings & Garnish
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Crushed red pepper flakes (optional, for a spicy kick)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Prepare the broccoli: Wash the broccoli thoroughly under cold water and chop into small florets, then set aside for later use.
- Sauté onions: Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes, stirring occasionally to avoid burning.
- Add garlic: Stir in minced garlic and sauté for 1 additional minute, taking care not to let it burn to retain its flavor.
- Cook potatoes and carrot: Add diced potatoes and carrot; stir to mix well. Allow the mixture to cook for about 5 minutes, softening the vegetables slightly.
- Add broth and broccoli: Pour in vegetable broth or water and bring the mixture to a boil. Then add the broccoli florets and season with salt and pepper.
- Simmer the soup: Reduce heat to a simmer and cook for 15-20 minutes until all vegetables are tender and cooked through.
- Blend the soup: Remove pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree carefully.
- Adjust seasoning and consistency: Return the blended soup to the pot. Taste and adjust salt and pepper as needed. If the soup is too thick, add additional broth or water to reach your preferred consistency.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, crushed red pepper flakes, and chopped fresh parsley if desired. Serve hot for the best flavor.
Notes
- For a richer flavor, substitute vegetable broth with chicken broth if not vegetarian.
- The soup can be made vegan by omitting Parmesan cheese or using a dairy-free alternative.
- To add creaminess, stir in a splash of cream or coconut milk before serving.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: broccoli soup, Italian soup, creamy broccoli soup, vegetarian soup, healthy soup, easy soup, homemade soup

