Description
A comforting Creamy Garlic Italian Broccoli Soup, quick to make, rich in flavor, and freezer-friendly.
Ingredients
Scale
- 4 cups broccoli (chopped, both stems and florets)
- 4 cups chicken stock (or vegetable stock for a vegetarian version)
- 2 cups water (adjust according to desired richness)
- 4 cloves garlic (smashed)
- 1 tsp kosher salt (adjust to taste)
- 1 tsp black pepper (freshly ground preferred)
- 1/4 tsp ground nutmeg (optional)
- 1 cup orzo or ditalini (cook separately if freezing)
- 1/2 cup parmesan cheese (finely grated)
- 2 tbsp extra virgin olive oil (to finish the dish)
Instructions
- Combine chopped broccoli, chicken stock, water, smashed garlic, kosher salt, and black pepper in a large pot. Stir well and bring to a boil over medium-high heat for about 5-7 minutes.
- Reduce heat to low, cover, and simmer for 30 minutes until broccoli is tender and flavors meld.
- Remove from heat. Mash broccoli using a potato masher or immersion blender to reach desired texture.
- Add orzo or ditalini to the pot, cook uncovered over medium heat for about 15 minutes until al dente.
- Sprinkle ground nutmeg, adjust seasoning with salt and pepper, and stir well.
- Scoop soup into bowls, top with finely grated parmesan cheese and a drizzle of olive oil.
Notes
- This soup is freezer-friendly.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 10 mg