This Nonna’s Broccoli Soup is a classic Italian comfort food passed down through generations. With a simple yet flavorful base of garlic, olive oil, and tender broccoli, this soup is wholesome and nourishing. It’s perfect for cooler months and can be made with minimal ingredients, making it both affordable and delicious. The addition of potatoes gives the soup a creamy texture, even without any cream. This soup is naturally vegetarian and can be easily adapted for vegan diets.

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 cups (1L) vegetable broth (or chicken broth for non-vegetarian version)
  • 2 medium potatoes, peeled and diced
  • 1 large bunch of broccoli, cut into florets
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese (optional, for serving)
  • Fresh basil or parsley for garnish (optional)

Instructions:

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for an additional 1–2 minutes, until fragrant.
  2. Add the Broth and Potatoes: Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes, until the potatoes are starting to soften.
  3. Cook the Broccoli: Add the broccoli florets to the pot along with the thyme, salt, and pepper. Stir to combine. Cover the pot and let the soup simmer for another 15–20 minutes, or until the broccoli is tender and the potatoes are fully cooked.
  4. Blend the Soup (optional): For a smoother texture, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. If you prefer a chunkier texture, skip this step.
  5. Season to Taste: Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes for heat if desired.
  6. Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese and fresh herbs, if using. Serve hot with crusty bread for dipping.

Nutrition (per serving, based on 6 servings):

  • Calories: 150–180 kcal
  • Protein: 4–5g
  • Carbohydrates: 30–35g
  • Fat: 6–8g
  • Saturated Fat: 1–2g
  • Fiber: 5–6g
  • Sugar: 3–4g
  • Sodium: 600–700mg

This soup is low in calories and packed with fiber from the broccoli and potatoes. It’s a nutrient-rich, hearty dish that’s both filling and healthy.