Italian Broccoli Soup | No Cream Broccoli Soup Recipe | Mantitlement (2024)

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This Italian Broccoli Soup is just like my Grandma used to make! No cream in this soup recipe so it’s comfort food that’s good for you, too!

Grandma’s recipes are the best, aren’t they? Not only do they taste amazing but they bring back so many memories of the food and the people that were making the food for you. One of our most popular recipes is our Grandma’s Sunday Meatballs and Sauce, perfect for those big Sunday meals.

Italian Broccoli Soup | No Cream Broccoli Soup Recipe | Mantitlement (1)

No Cream Broccoli Soup Recipe

This Italian Broccoli Soup recipe is made without any cream, so it’s a lot better for you than most broccoli soup recipes with heavy cream and/or cheese. We’re calling this “Italian” broccoli soup only because it’s how my Italian Grandma and aunts used to make it and we absolutely loved it.

There’s no “al dente” broccoli treatment here, either. This broccoli is cooked to death, as my dad always says. Mushy, even, in the best way possible. Top this soup recipe with lots of nutty parmesan cheese, fresh black pepper and a drizzle of good extra virgin olive oil and you’ve got a giant bowl of comfort food.

How To Make Italian Broccoli Soup

This broccoli soup recipe is so simple, but you can add your own twists too! Start by cooking broccoli florets and stems in chicken broth with a few cloves of garlic. Smash the garlic cloves but keep them whole so that you can remove them after the broccoli has cooked.

Italian Broccoli Soup | No Cream Broccoli Soup Recipe | Mantitlement (2)

Again, this is not the time and place for al dente vegetables. We want this broccoli cooked – like super soft and almost mushy. That’s how my grandma made it and that’s how were making it here for this Italian Broccoli Soup.

After the broccoli has been cooked, mash it with a potato masher to break it up into smaller pieces but leave some pieces larger for texture. Don’t break it up so much that it’s like baby food, just enough to make it soup-like.

Add orzo, ditalini, broken spaghetti or whatever small sized pasta you have on hand. Cook the soup for another 15 minutes until the pasta is tender and serve.

Italian Broccoli Soup | No Cream Broccoli Soup Recipe | Mantitlement (3)

How To Serve Our Italian Broccoli Soup

Serve this broccoli soup in big bowl with lots of fresh black pepper and good quality grated parmesan cheese on top. Crackers or a loaf of crusty bread for dipping is a must at our house, too!

This broccoli soup recipe is fairly light, not heavy like some broccoli soup that has cream or cheese in it, so this soup can also be served as a side dish to many main courses. My Grandma used to serve this soup with her famous Pot Roast Recipe or alongside a comforting Beef Lasagna.

We ate big in those days.

Italian Broccoli Soup | No Cream Broccoli Soup Recipe | Mantitlement (4)

Other Ways To Make This Soup

This is the basic recipe, but there are many ingredients that you can add to this basic broccoli soup too!

  • Add in other vegetables like carrots or celery
  • Cook onion and garlic in olive oil before adding the broccoli for added flavor
  • Keep it vegetarian by using water instead of chicken broth (bump up the seasonings if using only water)
  • Use cauliflower rice for a lower carb soup option
  • Make this same soup recipe with cauliflower instead of broccoli
  • Add a touch of cream and/or stir in some grated sharp cheddar cheese

Italian Broccoli Soup | No Cream Broccoli Soup Recipe | Mantitlement (5)

Looking For More Soup Recipes?

  • Chicken Corn Chowder
  • Beefy Tomato Soup
  • Split Pea Soup with Ham
  • Slow Cooker Pasta Fagioli
  • Turkey Soup From Scratch

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    Italian Broccoli Soup | No Cream Broccoli Soup Recipe | Mantitlement (6)

    Italian Broccoli Soup

    ★★★★★5 from 36 reviews
    • Author: Dan
    • Prep Time: 5 minutes
    • Cook Time: 45 minutes
    • Total Time: 50 minutes
    • Yield: 6 Servings 1x

    Print Recipe

    This comforting Italian Broccoli Soup is just like my Grandma used to make! No cream, just broccoli, garlic and parmesan cheese so it’s actually good for you too!

    Scale

    Ingredients

    • 1 pound broccoli, cut into stems and florets
    • 4 cups chicken broth (can substitute vegetable broth or all water)
    • 2 cups water
    • 34 cloves garlic, peeled and smashed
    • 1 teaspoon kosher salt
    • Fresh black pepper to taste
    • 1/4 teaspoon ground nutmeg (optional)
    • 3/4 cup orzo or ditalini pasta
    • Grated parmesan cheese for garnish
    • Extra virgin olive oil for garnish

    Instructions

    1. Add the broccoli to a soup pot or dutch oven. Pour in the broth and water along with the salt, pepper and garlic cloves. Bring to a boil and then simmer for 30 minutes, covered.
    2. Smash the broccoli with a potato masher, or you can use an immersion blender but don’t blend until smooth. Leave larger and smaller pieces of broccoli for texture.
    3. Stir in the pasta and cook uncovered for 15 minutes until the pasta is tender, stirring often so the pasta doesn’t stick to the bottom of the pot.
    4. Add the nutmeg, taste for seasonings and adjust if needed. Serve with grated parmesan cheese and more fresh black pepper if desired.

    Recipe Notes

    Nutrition information is without parmesan cheese and olive oil garnish.

    • Category: Dinner
    • Method: Stove Top
    • Cuisine: American

    Keywords: broccoli soup, soup recipes, healthy recipes, comfort food, dinner ideas

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    Italian Broccoli Soup | No Cream Broccoli Soup Recipe | Mantitlement (2024)

    FAQs

    How do you thicken cream of broccoli soup? ›

    Add Flour Or Cornstarch

    You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

    Why did my cream of broccoli soup curdle? ›

    Avoid too high of heat when using dairy (milk or cream) because the soup can curdle and separate. Try not to take it to the boiling point. Sometimes an acidic ingredient, like wine, can prevent the soup from curdling.

    Why does my broccoli cheddar soup taste gritty? ›

    The temperature you cook Broccoli Cheese Soup at is key to making sure it doesn't end up grainy or curdled. Medium heat is best for dairy-based soups so it doesn't boil and curdle.

    Will shredded cheese thicken soup? ›

    The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

    Why is my cream soup watery? ›

    The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.

    How do you make creamy soup without curdling? ›

    Stabilize with a Starch

    Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

    Is it safe to eat curdled cream in soup? ›

    Whether you've added too much acid or turned the temperature too high, the proteins within the cream have decided to separate from the sauce and cling together, forming the clumps you see in the sauce. Despite how they look, a curdled cream sauce is completely edible, so you won't get sick from eating it.

    What is the best cheese to melt in soup? ›

    Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

    Why won t my cheese melt in my broccoli cheddar soup? ›

    Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

    Why does my broccoli taste weird? ›

    Even if the head is small, pick your broccoli when the florets are tight, close together and bright green. If the florets are loose, turning yellow and spreading apart, the plant is going to seed and the heads will be bitter.

    What cheese doesn't melt in soup? ›

    Ones to avoid are Parmesan and Pecorino (any hard, aged cheeses), goat and feta (any dry, crumbly cheeses) as they don't melt well.

    How can I make my soup more creamy? ›

    Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

    Why won't my cream cheese melt in my soup? ›

    Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.

    How do you fix watery broccoli cheddar soup? ›

    Create A Cornstarch Slurry With Equal Parts Water

    For Lindsay Mattison's Panera-style broccoli and cheddar soup recipe, she advises using a tablespoon of cornstarch for every cup of liquid.

    How do you thicken broccoli sauce? ›

    Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

    Why won t my broccoli cheddar soup thicken? ›

    Add more cheese – The more cheese you add, the thicker your broccoli and cheese soup will be!

    Why is my broccoli cheese soup watery? ›

    Cheddar broccoli soup should be simmered for at least 30 minutes to allow the flavors to meld and the broccoli to soften. Finally, it's possible that you didn't use enough fat. Soup needs some fat to smooth out the texture and help the ingredients bind together.

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