Italian Broccoli Soup
Italian Broccoli Soup. A saucy broccoli base paired with pasta and lots of cheesy bread. Topped with extra broccoli and red and black pepper for a little spice. One big bowl of cozy goodness that’s totally different from your typical creamy broccoli soup. This one is all about the broccoli and the cheese !!
So this soup kind of reminds me of a broccoli pasta dish we make. Because the broccoli is almost “mushy” in a way that creates a super saucy mixture that is perfect as a pasta sauce but it’s just as good when used in soup. Think almost like a broccoli puree or broccoli pesto….it’s SO good.
This soup is definitely a super cozy bowl that’s completely different from the typical broccoli soup with all the cream and cheese in it. This one is still cheesy, but it’s so much lighter than a creamy broccoli soup which I really like about it. But you’ve still got the parmesan and if you want to add some heartiness to the bowl, serve it with pasta or alongside cheesy toasted bread.
The cheesy toasted bread is kind of a must in my opinion. It’s perfect to dunk in all that mashed up broccoli. And finally top it with the parmesan, red and black pepper, and a drizzle of olive oil. It’s a simple combination of flavors that is really delicious. We also like to top ours with some roasted broccoli too which is perfect if you’re a big time broccoli lover like me.
Anyway, after a super rainy weekend the sun was finally out today. Unfortunately this weekend is looking a bit rainy also. Can’t we switch the week day weather with the weekend weather already?! But I hope everyone enjoyed the weekend and mothers day !!
Ingredients
2 pounds broccoli florets; divided
6 cups vegetable broth
2 garlic cloves; peeled and smashed
1/4 cup + 2 tablespoons olive oil; divided
salt and pepper
1/3 cup parmesan + more for serving
1 cup soup pasta
For the Cheesy Bread Toasts
4 slices thick cut bread
2 tablespoons olive oil
salt and pepper
1 cup sharp grated white cheddar
Directions
Add 1 1/2 pounds of the broccoli to a soup pot. Pour in the broth. Add the garlic and 1/4 cup of olive oil. Season with salt and pepper. Bring to a boil. Simmer, covered, for 30 minutes. Using an immersion blender, chop the broccoli.
Drizzle the remaining 1/2 pound of broccoli with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Add to a baking sheet lined with parchment paper. Transfer to a 400 degree oven and roast for about 15 minutes.
Make the cheesy bread toasts. Drizzle the bread with the olive oil. Sprinkle with salt and pepper. Toast in a 400 degree oven for about 10 minutes. Top with cheddar cheese and place under the broiler until melted.
Cook the pasta. Add the pasta and parmesan to the soup. Season with salt and pepper. Top with additional cheese and roasted broccoli. Drizzle with olive oil and serve alongside the cheesy bread toast.
