Creamy Garlic Italian Broccoli Soup
This Creamy Garlic Italian Broccoli Soup is warm, comforting, and filled with flavor, perfect for cozy nights in.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding a splash of cream or milk for an extra creamy texture. You can also add other vegetables like spinach or peas for variety. For more protein, add cooked chicken or beans.