Description
Warming Italian broccoli soup is a cozy, healthy, and flavorful dish made with tender broccoli, garlic, herbs, and a light tomato broth. Perfect for a quick lunch or dinner, it’s hearty, nourishing, and easy to make.
Ingredients
- 4 cups broccoli florets
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
- 1 cup cooked pasta, cannellini beans, or rice (optional add-ins)
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for about 5 minutes until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes and broth. Bring to a gentle simmer.
- Season with Italian seasoning, salt, pepper, and red pepper flakes if using.
- Add broccoli florets and cook for 10–15 minutes, until tender but still bright green.
- If using, stir in cooked pasta, beans, or rice toward the end.
- Ladle soup into bowls and top with Parmesan and fresh herbs if desired.
Notes
- Frozen broccoli works well—just add it straight to the pot and cook slightly longer.
- Blend part of the soup for a creamy texture while keeping some chunks intact.
- Add greens like spinach, kale, or zucchini for extra nutrients.
- To freeze, skip pasta or rice and add it fresh when reheating.
- Serve with garlic toast, crusty bread, or grilled cheese for a full meal.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 170
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
