Broccolini and Garlic Soup
A silky Italian-inspired vegetable soup that celebrates broccolini and caramelized garlic. Creamy potatoes and broth create a luxurious base, finished with sharp Parmesan and a drizzle of olive oil. Ready in under an hour.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- 4 servings (about 5 cups)
Steps
Before you start
- Have your broccolini trimmed and potatoes peeled before you start cooking
- Use fresh garlic—this soup relies on its sweet, mellow flavor when slow-cooked
- Toast your Parmesan shards or use a vegetable peeler to create thin curls
Caramelize the garlic
- Heat 3 tbsp (45 ml) olive oil in a large pot over medium heat.
- Add the 8 sliced garlic cloves and stir occasionally for 8–10 minutes until they turn golden brown and smell deeply savory.
- Do not let them burn or they will taste bitter.
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Ready when: Garlic is light golden brown and fragrant
Tip: Lower the heat if the garlic begins to brown too quickly; burnt garlic ruins the soup's flavor
Add potatoes and broth
- Add the 1.25 lb (570 g) cubed potatoes to the pot and stir for 1 minute to coat with the garlic-infused oil.
- Pour in 4.5 cups (1080 ml) vegetable broth, stirring well to scrape up any browned bits from the bottom of the pot.
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Ready when: Liquid is evenly incorporated
Bring to a simmer
- Increase the heat to medium-high and bring the pot to a gentle boil, then reduce to medium-low.
- Simmer for 12–15 minutes until the potatoes are tender and easily pierced with a fork.
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Ready when: Potatoes break apart when stirred with a spoon
Add broccolini
- Stir in the 1 lb (455 g) broccolini pieces and simmer for 5–7 minutes until the florets are bright green and tender but still hold their shape.
- The stems should be easily pierced with a knife.
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Ready when: Broccolini is bright green and tender throughout
Tip: Don't overcook the broccolini or it will turn olive drab and lose its vibrant color
Blend the soup
- Remove the pot from heat and let it cool for 1–2 minutes.
- Using an immersion blender, blend the soup in two stages: blend half the soup until smooth, then blend the remaining half.
- For a chunkier texture, blend for only 20–30 seconds total.
- Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth or your desired consistency, then return to the pot.
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Ready when: Soup reaches your desired texture (smooth or slightly chunky)
Tip: A partially blended soup has a more pleasant texture than one that is entirely smooth; keep some vegetable pieces
Stir in cream
- Return the pot to medium heat (if needed) and pour in the 0.75 cup (180 ml) heavy cream.
- Stir constantly for 2 minutes until the cream is fully incorporated and the soup is creamy and warm throughout.
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Ready when: Soup is uniform in color and warm to the touch
Tip: Do not boil after adding cream or it may curdle; keep the heat at medium
Season to taste
- Add salt and freshly ground black pepper to taste.
- Start with 0.5 tsp (3 g) sea salt and 0.25 tsp (0.5 g) black pepper, then taste and adjust.
- The Parmesan added at the end will add saltiness, so season conservatively.
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Ready when: Flavors are balanced and taste good to you
Tip: Taste as you go; it's easier to add salt than remove it
Ladle and finish
- Ladle the soup into 4 bowls.
- Top each bowl with a generous handful of grated Parmesan cheese (about 2 tbsp / 12 g per bowl).
- Drizzle with the optional 1 tbsp (15 ml) olive oil and a pinch of red pepper flakes if you like heat.
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Ready when: Soup is served hot with toppings in place
Tip: Use room-temperature Parmesan shavings, not cold straight from the fridge, so they soften slightly into the warm soup
Good to know
Tips
- Caramelizing the garlic slowly over medium heat transforms it from harsh and biting to sweet and mellow—don't rush this step by using high heat
- For a silkier soup, use an immersion blender and blend until nearly smooth but still with some texture; completely smooth soup can feel one-dimensional
- The soup thickens as it sits; thin it with warm broth or cream when reheating
- Toast the Parmesan shards in a dry skillet over medium heat for 2–3 minutes before serving to amplify their nutty flavor
Make ahead
You can prepare the soup through Step 6 (after adding cream and seasoning) up to 2 days ahead. Cool, store in an airtight container in the refrigerator, and reheat gently over medium-low heat, stirring occasionally, until warmed through. Do not boil. Add Parmesan and olive oil finish just before serving.
Storage & reheating
Room temperature: do not store. Refrigerator: store in an airtight container for up to 3 days; reheat gently over medium-low heat, adding a splash of broth or cream if it has thickened. Freezer: cool completely and freeze in airtight containers for up to 2 months; thaw in the refrigerator overnight, then reheat gently over medium-low heat.
Substitutions
- fresh broccolini → broccoli florets or rapini (similar cooking time and flavor profile). Use the same weight; adjust cooking time slightly based on size—larger broccoli florets may take 1–2 minutes longer
- russet potatoes → Yukon Gold potatoes or cauliflower florets. Yukon Gold will give a slightly buttery flavor; cauliflower will create a lighter, more delicate soup
- heavy cream → half-and-half or full-fat Greek yogurt stirred in at the end. Half-and-half will be less rich; Greek yogurt will add tang and must be added off heat to prevent curdling
- Parmigiano-Reggiano cheese → Pecorino Romano or Grana Padano. Pecorino will be sharper and more peppery; Grana Padano is milder and slightly nuttier
