Creamy Garlic Italian Broccoli Soup
Creamy Garlic Italian Broccoli Soup for Cozy Nights
Why you’ll love this recipe
This Creamy Garlic Italian Broccoli Soup is the perfect dish for a cozy night in. It’s warm, comforting, and packed with flavor—making it a go-to on chilly evenings. The combination of garlic and broccoli provides a wholesome taste, and the creamy texture makes every spoonful enjoyable. Plus, it’s quick to prepare, so you can enjoy a delicious meal without spending hours in the kitchen.
How to make Creamy Garlic Italian Broccoli Soup
Ingredients:
- 4 cups Broccoli (chopped stems and florets)
- 4 cups Chicken Stock (or vegetable stock for vegetarian option)
- 2 cups Water
- 5 cloves Garlic (smashed)
- 2 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (to taste)
- 1/4 teaspoon Ground Nutmeg (optional)
- 1 cup Orzo or Ditalini Pasta (cook separately if freezing)
- 1/2 cup Parmesan Cheese (for serving)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling before serving)
Directions:
- In a large pot, combine the chopped broccoli, chicken stock, and water.
- Add the smashed garlic cloves, salt, pepper, and nutmeg (if using).
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat and let it simmer until the broccoli is tender, about 10 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
- If using pasta, cook it separately according to package instructions and add it to the blended soup.
- Taste and adjust seasonings as desired.
- Drizzle with olive oil and top with grated Parmesan cheese before serving.
How to serve Creamy Garlic Italian Broccoli Soup
Serve this soup hot in a bowl, garnished with extra Parmesan cheese and a drizzle of olive oil. It pairs wonderfully with crusty bread or a light salad for a complete meal.
How to store Creamy Garlic Italian Broccoli Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve added pasta, note that it may absorb some liquid as it sits. To reheat, simply warm it on the stove over low heat, adding a splash of water or stock if needed.
Tips to make Creamy Garlic Italian Broccoli Soup
- For an extra creamy texture, add a splash of cream or milk after blending.
- Feel free to throw in other vegetables you have on hand, such as spinach or peas.
- If you want more protein, consider adding cooked chicken or beans to the soup.
Variation
For a vegan version, substitute the Parmesan cheese with nutritional yeast and use vegetable stock instead of chicken stock.
FAQs
1. Can I freeze this soup?
Yes! You can freeze the soup without the pasta. Store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, thaw and reheat, then add freshly cooked pasta.
2. What can I serve with this soup?
This soup goes great with a variety of sides, including sandwiches, salads, or crusty bread.
3. Can I use frozen broccoli?
Absolutely! Frozen broccoli works well in this recipe. Just add it to the pot and follow the same steps.
Enjoy your warm, creamy bowl of Broccoli Soup!
Creamy Garlic Italian Broccoli Soup
Ingredients
For the soup
- 4 cups Broccoli (chopped stems and florets)
- 4 cups Chicken Stock (or vegetable stock for vegetarian option) For a vegetarian version, use vegetable stock.
- 2 cups Water
- 5 cloves Garlic (smashed)
- 2 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (to taste)
- ¼ teaspoon Ground Nutmeg (optional) Use if desired.
- 1 cup Orzo or Ditalini Pasta (cook separately if freezing)
- ½ cup Parmesan Cheese (for serving) Substitute with nutritional yeast for a vegan version.
- 2 tablespoons Extra Virgin Olive Oil (for drizzling before serving)
Instructions
Preparation
- In a large pot, combine the chopped broccoli, chicken stock, and water.
- Add the smashed garlic cloves, salt, pepper, and nutmeg (if using).
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat and let it simmer until the broccoli is tender, about 10 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
- If using pasta, cook it separately according to package instructions and add it to the blended soup.
- Taste and adjust seasonings as desired.
- Drizzle with olive oil and top with grated Parmesan cheese before serving.
