Passato di Broccoli – Puree of Broccoli Soup

There is nothing tastier, healthier, easier to make and more comforting than this soup in the cold winter months.  You can “adorn” it with all kind of toppings.  My favorite: crumbled goat cheese and a drizzle of  pungent olive oil.  What I’ve given you is a great soup foundation, it’s up to you to make it your own!


Puree of Broccoli Soup

Serves 6

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  1. 12 oz Red Onion thinly sliced
  2. 2 lb broccoli chopped
  3. 1 lb potatoes peeled and thinly sliced
  4. 1.5 qt vegetable stock or water
  1. Wash the broccoli.
  2. Put the oil and the onions in a pot and cover. Let it soften on medium heat.
  3. Stir occasionally until golden brown.
  4. Add the broccoli, the potatoes and the stock. Bring to a slow boil, almost simmering.
  5. When the vegetable are very soft to the touch move the soup from the fire and blend it with a food processor or a mixer.
Cooking By Massimo