This Italian Broccoli Soup is just like my Grandma used to make! No cream in this soup recipe so it’s comfort food that’s good for you, too!
Grandma’s recipes are the best, aren’t they? Not only do they taste amazing but they bring back so many memories of the food and the people that were making the food for you. One of our most popular recipes is our Grandma’s Sunday Meatballs and Sauce, perfect for those big Sunday meals.
No Cream Broccoli Soup Recipe
This Italian Broccoli Soup recipe is made without any cream, so it’s a lot better for you than most broccoli soup recipes with heavy cream and/or cheese. We’re calling this “Italian” broccoli soup only because it’s how my Italian Grandma and aunts used to make it and we absolutely loved it.
There’s no “al dente” broccoli treatment here, either. This broccoli is cooked to death, as my dad always says. Mushy, even, in the best way possible. Top this soup recipe with lots of nutty parmesan cheese, fresh black pepper and a drizzle of good extra virgin olive oil and you’ve got a giant bowl of comfort food.
How To Make Italian Broccoli Soup
This broccoli soup recipe is so simple, but you can add your own twists too! Start by cooking broccoli florets and stems in chicken broth with a few cloves of garlic. Smash the garlic cloves but keep them whole so that you can remove them after the broccoli has cooked.
Again, this is not the time and place for al dente vegetables. We want this broccoli cooked – like super soft and almost mushy. That’s how my grandma made it and that’s how were making it here for this Italian Broccoli Soup.
After the broccoli has been cooked, mash it with a potato masher to break it up into smaller pieces but leave some pieces larger for texture. Don’t break it up so much that it’s like baby food, just enough to make it soup-like.
Add orzo, ditalini, broken spaghetti or whatever small sized pasta you have on hand. Cook the soup for another 15 minutes until the pasta is tender and serve.
Serve this broccoli soup in big bowl with lots of fresh black pepper and good quality grated parmesan cheese on top. Crackers or a loaf of crusty bread for dipping is a must at our house, too!
This broccoli soup recipe is fairly light, not heavy like some broccoli soup that has cream or cheese in it, so this soup can also be served as a side dish to many main courses. My Grandma used to serve this soup with her famous Pot Roast Recipe or alongside a comforting Beef Lasagna.
We ate big in those days.
Other Ways To Make This Soup
This is the basic recipe, but there are many ingredients that you can add to this basic broccoli soup too!
Add in other vegetables like carrots or celery
Cook onion and garlic in olive oil before adding the broccoli for added flavor
Keep it vegetarian by using water instead of chicken broth (bump up the seasonings if using only water)
Use cauliflower rice for a lower carb soup option
Make this same soup recipe with cauliflower instead of broccoli
Add a touch of cream and/or stir in some grated sharp cheddar cheese
Looking For More Soup Recipes?
Chicken Corn Chowder
Beefy Tomato Soup
Split Pea Soup with Ham
Slow Cooker Pasta fa*gioli
Turkey Soup From Scratch
Print
Italian Broccoli Soup
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 37 reviews
This comforting Italian Broccoli Soup is just like my Grandma used to make! No cream, just broccoli, garlic and parmesan cheese so it’s actually good for you too!
Scale
Ingredients
1 pound broccoli, cut into stems and florets
4 cups chicken broth (can substitute vegetable broth or all water)
2 cups water
3–4 cloves garlic, peeled and smashed
1 teaspoon kosher salt
Fresh black pepper to taste
1/4 teaspoon ground nutmeg (optional)
3/4 cup orzo or ditalini pasta
Grated parmesan cheese for garnish
Extra virgin olive oil for garnish
Instructions
Add the broccoli to a soup pot or dutch oven. Pour in the broth and water along with the salt, pepper and garlic cloves. Bring to a boil and then simmer for 30 minutes, covered.
Smash the broccoli with a potato masher, or you can use an immersion blender but don’t blend until smooth. Leave larger and smaller pieces of broccoli for texture.
Stir in the pasta and cook uncovered for 15 minutes until the pasta is tender, stirring often so the pasta doesn’t stick to the bottom of the pot.
Add the nutmeg, taste for seasonings and adjust if needed. Serve with grated parmesan cheese and more fresh black pepper if desired.
Recipe Notes
Nutrition information is without parmesan cheese and olive oil garnish.
Melt a few tablespoons of butter in a separate saucepan. Stir in the flour, then the milk. Cook the milk mixture until it's thick and bubbly, then add it to the soup. Finish it off with a dash of pepper (and the other seasonings of your choosing).
Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once all is mixed in, then proceed to heat to a boil.
TROUBLESHOOTING: WHY IS MY BROCCOLI CHEESE SOUP GRAINY OR CURDLED? This can happen if the temperature gets too high. Basically the proteins in the cheese tighten up and squeeze out the fat. You end up with a grainy, curdled consistency.
Traditional cream soups derive their smooth texture from liberal amounts of milk or cream, thickened with flour or cornstarch. Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.
If your Broccoli Soup tastes bland, there are several potential reasons. Here are some common culprits and suggestions to enhance the flavour: Insufficient seasoning. Solution: Taste the soup and adjust the salt and pepper accordingly.
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.
The common solution is to use a flour-based roux. Flour can thicken up the water phase of the soup, which in turn makes it difficult for fat globules to coalesce.
Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.
When making broccoli cream soup, the broccoli and aromatics should be "sweated."Sweating is a cooking technique where vegetables are cooked over low heat to draw out their moisture, without browning them. It is often used as a preliminary step to sautéing, simmering, or braising.
If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.
Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.
Add more cheese – The more cheese you add, the thicker your broccoli and cheese soup will be! This is the easiest option, but keep in mind it still won't be as thick as using an actual thickener. Add cream cheese – Melt in some cream cheese (in small chunks) to help it thicken.
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.
Salads and soups with broccoli are a delight to many diners. Broccoli is one of the richest sources of good carbohydrates which aid digestion maintaining low blood sugar. And because it has the right amount of fibrous roughage it also helps in preventing constipation.
Broccoli makes some people gassy and bloated. It contains raffinose, a type of sugar that isn't digested in the intestines. Instead, the gut bacteria use fermentation to digest raffinose, and gas and bloating are side effects of this fermentation process.
Packed with fibre but low in calories, broccoli is one of the best foods for fighting constipation. It also contains sulforaphane, a substance that can help protect your gut from common digestive problems. It may also help prevent bacterial overgrowth in the small intestine that can disrupt normal digestion.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
