Very Green Broccoli Soup

“A fabulous bright green Broccoli Soup.”

Ingredients Nutrition


  1. Cut the broccoli florets from the stems.
  2. Peel the tough outer skin from the stems and trim off the fibrous ends.
  3. Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
  4. Heat the olive oil and butter in a soup pot over medium-high heat until hot.
  5. Add the garlic and cook until light brown.
  6. Add the onion and celery, lower the heat to medium, and season with salt.
  7. Cook the vegetables slowly until tender, about 10 minutes.
  8. Regulate the heat so the vegetables cook without taking on color.
  9. Add the thyme and stir.
  10. Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
  11. Cook, uncovered, for about 3 minutes.
  12. Add the florets and continue to cook until very tender, about 7 minutes more.
  13. Stir in the spinach and lemon zest.
  14. The spinach will wilt into the soup.
  15. Puree the soup in a blender in small batches.
  16. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
  17. Stir in the cream.
  18. Taste and adjust the seasoning with salt and pepper.
  19. Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
  20. Pass the remaining Gremolata at the table.
  21. Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
  22. If you make large ones, soup becomes dinner.
  23. Cut thin slices from good, crusty bread.
  24. Butter the slices on both sides and toast in a 375°F oven until brown and crisp on the outside but still soft within, about 12 minutes.
  25. Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
  26. Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.

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