Recipes › Soup › Crema Di Broccoli Soup Recipe

Crema Di Broccoli Soup Recipe

Recipe by Pedro M. A. Neves

Crema di broccoli is a silky, elegant Italian soup that transforms humble broccoli into a luxurious dish through gentle pureeing and the addition of cream and Parmigiano-Reggiano. This Tuscan-inspired classic is naturally vegetarian and requires just a handful of quality ingredients to create a restaurant-worthy soup that suits both everyday meals and special occasions. Served hot with crusty bread, it embodies the Italian philosophy of letting simple ingredients shine.

Ingredients

• 500g fresh broccoli florets and stems, trimmed
• 200ml heavy cream (or whole milk for lighter version)
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, minced
• 1 liter vegetable or chicken broth
• 60g Parmigiano-Reggiano cheese, grated
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon fine sea salt
• ½ teaspoon white pepper
• ¼ teaspoon nutmeg, freshly grated
• Juice of ½ lemon

Instructions

1. Heat olive oil and butter in a large heavy-bottomed pot over medium heat until the butter is foaming.

2. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened but not browned.

3. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.

4. Add the broccoli florets and stems along with the broth. Bring to a simmer and cook uncovered for 12-15 minutes until the broccoli is very tender and easily pierced with a fork.

5. Remove from heat and let cool for 2-3 minutes. Using an immersion blender, puree the soup until completely smooth, working in batches if necessary. Alternatively, carefully transfer to a food processor in portions and blend until silky.

6. Return the pureed soup to the pot (if using food processor) and stir in the cream, Parmigiano-Reggiano, salt, white pepper, and nutmeg.

7. Heat gently over low heat for 2-3 minutes, stirring occasionally, until warmed through. Do not boil, as this can cause the cream to separate.

8. Finish with a squeeze of fresh lemon juice to brighten the flavor. Taste and adjust seasoning as needed.

Substitutions

• Replace heavy cream with whole milk or unsweetened plant-based cream for a lighter version, though the soup will be less rich.
• Use vegetable broth instead of chicken broth for a fully vegetarian option.
• Substitute Parmigiano-Reggiano with aged Grana Padano for a similar nutty, mineral flavor.
• Replace butter with additional olive oil for a dairy-free preparation, reducing total fat but maintaining authentic flavor.

Tips

• Do not overcook the broccoli before blending; just-tender broccoli retains more vibrant color and flavor than mushy broccoli.
• For the silkiest texture, strain the pureed soup through a fine-mesh sieve if you prefer to remove any remaining fibrous bits.
• Prepare the soup up to the pureeing step one day ahead and refrigerate; reheat gently with cream just before serving to save time.
• A drizzle of truffle oil or a garnish of toasted bread crumbs adds luxury to individual servings.

Crema di broccoli belongs to the Northern Italian soup tradition, particularly in Tuscany and Umbria, where seasonal vegetables are transformed into creamy minestre through simple, technique-driven cooking. This dish reflects the Italian principle of cucina povera elevated—humble ingredients prepared with respect and skill to create something memorable.

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