This Warming Italian Broccoli Soup is a cozy, flavorful bowl packed with tender broccoli, aromatic herbs, and a rich tomato-infused broth. It’s inspired by rustic Italian cooking, where simple ingredients shine. I love how it fills the kitchen with comforting scents and warms me up from the inside out.
Why You’ll Love This Recipe
I keep coming back to this soup because it’s both hearty and healthy. The Italian flavors—garlic, basil, oregano, and tomatoes—blend perfectly with the earthy broccoli. It’s quick to make, budget-friendly, and easy to adapt depending on what I have in the fridge. Whether I’m serving it with crusty bread or a sprinkle of cheese on top, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh broccoli, chopped into small florets
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Onion, diced
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Garlic, minced
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Carrots, chopped
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Celery, chopped
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Olive oil
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Crushed tomatoes or diced tomatoes
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Vegetable or chicken broth
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Italian seasoning (or a mix of basil, oregano, thyme)
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Red pepper flakes (optional for heat)
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Salt and black pepper
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Grated Parmesan cheese (optional)
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Fresh parsley or basil for garnish
Directions
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I start by heating olive oil in a large pot over medium heat. I add the onions, carrots, and celery and sauté for about 5 minutes until softened.
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I stir in the garlic and cook for another minute until fragrant.
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I pour in the crushed tomatoes and broth, then add the Italian seasoning, salt, pepper, and red pepper flakes if using. I bring it to a simmer.
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I add the chopped broccoli and continue simmering for about 15–20 minutes, until the broccoli is tender but not mushy.
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I taste and adjust the seasoning, then serve it hot with a sprinkle of Parmesan and fresh herbs if I want a little extra flavor.
Servings and timing
This soup makes about 4 to 6 servings. It takes around 10 minutes to prep and 30 minutes to cook, so I can have it ready in approximately 40 minutes.
Variations
Sometimes I add cooked pasta or white beans to make it heartier. I’ve also tossed in kale or spinach during the last few minutes of cooking for added greens. If I want it creamier, I blend part of the soup and stir it back in for a thicker texture.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stove or in the microwave. If it thickens while sitting, I just add a splash of broth or water to loosen it up. This soup also freezes well for up to 2 months.
FAQs
Can I use frozen broccoli?
Yes, I use frozen broccoli when I’m short on time. I just add it directly to the soup without thawing, and it cooks quickly.
Is this soup vegetarian?
It can be. I use vegetable broth to keep it vegetarian, or chicken broth if I want a richer base.
Can I make this in a slow cooker?
Yes. I add all the ingredients except the broccoli to the slow cooker and cook on low for 6 hours. I stir in the broccoli during the last 30–45 minutes.
How do I make it creamy?
I blend half of the soup with an immersion blender or stir in a bit of cream or grated cheese at the end for a smoother finish.
What should I serve with it?
I like serving this soup with crusty Italian bread, a simple green salad, or a grilled cheese sandwich for a full meal.
Conclusion
Warming Italian Broccoli Soup is one of those recipes I turn to when I want something simple, nourishing, and full of flavor. It’s perfect for chilly nights or busy weekdays, and it’s endlessly customizable. I always feel good serving it—and even better eating it.
