Creamy Broccoli Soup Recipe (Vellutata di Broccoli)
Category: Soups
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli | 450g |
| Leek | 1 |
| Potatoes | 400g |
| Butter | 30g |
| Vegetable Broth | 700ml |
| Thyme | 2 sprigs |
| Salt | To taste |
| White Pepper | To taste |
| Bread (for croutons) | 2 slices |
| Extra Virgin Olive Oil | To taste |
Instructions
Step 1: Prepare the Vegetables
Start by cleaning and slicing the leek into thin rounds. Peel the potatoes and cut them into small cubes. Wash the broccoli thoroughly, remove the stems, and break the florets into smaller pieces, keeping some aside for garnish later.
Step 2: Cook the Vegetables
In a large pot or deep skillet, melt the butter over medium heat. Once melted, add the leek slices and sautรฉ for about 5-7 minutes, or until they soften and become fragrant. Add the potato cubes and cook for an additional 5 minutes, stirring occasionally to ensure they donโt stick.
Step 3: Add Broccoli and Broth
Now, add the broccoli florets into the pot, mixing everything gently. Pour in the vegetable broth and bring the mixture to a gentle boil. Lower the heat and simmer for about 20-25 minutes, or until the potatoes and broccoli are tender and easily pierced with a fork.
Step 4: Blend the Soup
Once the vegetables are cooked, use an immersion blender to puree the soup directly in the pot until it reaches a velvety, smooth consistency. If you prefer a slightly chunkier texture, you can blend it less thoroughly. Remember to set aside a few broccoli florets to use for garnish later.
Step 5: Season and Simmer
Return the pureed soup to the stove, adjusting the seasoning with salt and white pepper to taste. Add a few leaves of fresh thyme for a herby aroma and let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
Step 6: Prepare the Croutons
While the soup is simmering, remove the crust from the bread slices and cut them into small cubes. Heat a little extra virgin olive oil in a small pan and sautรฉ the bread cubes until golden and crispy. These croutons will add a delightful crunch to your creamy soup.
Step 7: Serve
Ladle the creamy broccoli soup into bowls, top with the reserved broccoli florets, and sprinkle the homemade croutons on top. Finish with a drizzle of extra virgin olive oil for added richness. Serve immediately while hot and enjoy a comforting, flavorful bowl of this velvety broccoli soup!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | ~6g |
| Fat | ~10g |
| Carbohydrates | ~28g |
| Fiber | ~5g |
| Sodium | ~500mg |
Tips for the Best Vellutata di Broccoli
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Blending: For an ultra-smooth soup, you can pass the blended soup through a fine mesh strainer to remove any remaining chunks. This will give it an even silkier texture.
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Flavor Variations: Feel free to add a pinch of nutmeg or grated Parmesan cheese to elevate the flavor. A dash of cream can also be added for extra richness if desired.
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Vegetarian or Vegan Option: To make the soup vegan, replace the butter with olive oil and choose a plant-based broth.
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Garnishing Ideas: Along with the croutons, you can top the soup with a swirl of cream or a handful of freshly chopped parsley for a pop of color.
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Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little more broth if necessary.
This Vellutata di Broccoli is the perfect comfort food to enjoy during chilly days, offering a rich and creamy texture paired with the light, fresh flavor of broccoli. Ideal for a light lunch, an appetizer, or even a light dinner.
