When I was younger, my mom would make the most delicious broccoli soup. My sister and I would clamor for it at every opportunity and it became one of those simple, go-to, weeknight staples that I’m sure my mom was relieved we enjoyed so much considering how easy it was to prepare! While I used to make it with her years ago, the exact recipe has vanished and sadly the woman behind the broccoli magic is no longer around to impart her secrets. Nevertheless, I wanted to spread the joy and thus concocted my own recipe – a riff off of what I remember of my mother’s and incorporating a few tricks I’ve picked up since last we made it together.
I couldn’t have hoped for a better outcome. Texturally, it’s similar to her recipe and the hearty broccoli flavor and hint of heat from the red pepper flakes and cumin immediately take me back to her kitchen. Whereas we used to garnish the soup with cheesy croutons (yum!!), the addition of a whole Parmesan rind infused this batch of soup directly with an extra richness and depth of flavor. The best part? This soup is TOO EASY, requires next to no ingredients, and was on the table in under 30 minutes! Give it a try :).
(Makes Approx. 8 Servings)
- 2 tbsp. butter
- 2 tbsp. olive oil
- Approx. 3 heads worth of broccoli florets (one large bowl full)
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 4 cloves garlic, minced
- Approx. 2 cups chopped potatoes
- Approx. 3 tsp. red pepper flakes
- Approx. 2 tsp. cumin
- 8 cups vegetable stock (I like the Organic, Low-Sodium Vegetable Broth from Trader Joe’s so I can control the overall salt levels myself)
- 1 Parmesan rind
- Salt and Pepper to taste
- In a heavy bottomed soup/stock pot over medium-high heat, sauté the onion and carrot in the butter.
- After several minutes, season with red pepper flakes and cumin.
- Then add in the olive oil, garlic, and potatoes and continue to sauté for another 5-8 minutes.
- Next, add in the broccoli florets and vegetable stock until all the vegetables are submerged (I topped the pot off with some water as well).
- Add the Parmesan rind to the pot.
- Bring this mixture to a boil and then reduce to a simmer.
- Simmer for 20 minutes and then remove the Parmesan rind (it will be a bit gooey but it should come out without much trouble).
- Use an immersion blender to puree the soup in the pot (or if you don’t have an immersion blender, a regular blender or food processor will work fine – just make sure to puree in batches and watch out for the top so the soup doesn’t explode in a hot mess all over you!).
- Serve garnished with grated Parmesan or cheesy croutons and enjoy!