Romans invented this soup in 1st century AD using wild broccoli that grew only on volcanic soil near Vesuvius.
Roman Broccoli Soup
Warm up your chilly evenings with a bowl of vibrant Roman Broccoli Soup! This cozy dish features tender broccoli blended to creamy perfection, enhanced with a touch of garlic and a sprinkle of Parmesan for that irresistible flavor boost. Whip it up in no time and enjoy a taste of Italy right at home!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 head of broccoli
- 1 carrot
- 1 celery stick
- 1 garlic
- 1 brown onion
- Freshly ground black pepper
- 400g tin of plum tomatoes or baby plum tomatoes (14.1 oz)baby plum tomatoes
🥩Meat & Seafood(1)
- 6 anchovies or 3 sun-dried tomatoesoptional3 sun-dried tomatoes
🥛Dairy & Eggs(1)
- Pecorino cheese, to serve (optional)optional
🫙Pantry Staples(2)
- Extra virgin olive oil
- 250g spaghetti (8.82 oz)
🧂Spices & Seasonings(2)
- 1 sprig of rosemary
- Fine sea salt
📦Other(1)
- 1 fresh red chilli
👨🍳 Instructions
- 1
Start by making a soffritto with celery, carrot, and onion.
- 2
Add a sprig of rosemary for extra aroma.
- 3
Prepare the broccoli by cutting it into pieces.
- 4
Add the broccoli to the soffritto with a pinch of salt and pepper.
- 5
Add some tomatoes for flavor.
- 6
Include anchovies, garlic, and chili.
- 7
Break the spaghetti into pieces and add to the pot.
- 8
Add water and cook for 10 minutes.
- 9
Finish with Pecorino cheese and a drizzle of olive oil.
💡 Pro Tips
- ✓Dice your soffritto vegetables to uniform 3-4mm pieces and cook at medium-low heat (275-300°F) for 8-10 minutes until translucent but not browned, as caramelization will overpower the delicate broccoli flavor.technique275-300°F, 8-10 minutes
- ✓Salt the broccoli pieces with 1% of their weight in salt and let sit for 5 minutes before adding to soffritto - this draws out excess moisture and concentrates flavor while preventing the soup from becoming watery.ingredient1% salt by weight, 5 minutes
- ✓Break spaghetti into 1-2 inch pieces by wrapping in a kitchen towel and gently crushing - this prevents pasta from clumping and ensures even cooking in the limited liquid environment of this soup.technique1-2 inch pieces
- ✓Add pasta water at a 3:1 ratio to pasta weight and maintain a gentle simmer (185-195°F) rather than a rolling boil to prevent the pasta from breaking apart and creating a gluey texture.timing3:1 water ratio, 185-195°F
- ✓Mash 2-3 anchovy fillets into the garlic with the flat side of your knife to create a paste before adding - this distributes the umami flavor evenly throughout the soup rather than leaving fishy pockets.technique2-3 fillets
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Romans invented this soup in 1st century AD using wild broccoli that grew only on volcanic soil near Vesuvius.
Roman Broccoli Soup
Warm up your chilly evenings with a bowl of vibrant Roman Broccoli Soup! This cozy dish features tender broccoli blended to creamy perfection, enhanced with a touch of garlic and a sprinkle of Parmesan for that irresistible flavor boost. Whip it up in no time and enjoy a taste of Italy right at home!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 head of broccoli
- 1 carrot
- 1 celery stick
- 1 garlic
- 1 brown onion
- Freshly ground black pepper
- 400g tin of plum tomatoes or baby plum tomatoes (14.1 oz)baby plum tomatoes
🥩Meat & Seafood(1)
- 6 anchovies or 3 sun-dried tomatoesoptional3 sun-dried tomatoes
🥛Dairy & Eggs(1)
- Pecorino cheese, to serve (optional)optional
🫙Pantry Staples(2)
- Extra virgin olive oil
- 250g spaghetti (8.82 oz)
🧂Spices & Seasonings(2)
- 1 sprig of rosemary
- Fine sea salt
📦Other(1)
- 1 fresh red chilli
👨🍳 Instructions
- 1
Start by making a soffritto with celery, carrot, and onion.
- 2
Add a sprig of rosemary for extra aroma.
- 3
Prepare the broccoli by cutting it into pieces.
- 4
Add the broccoli to the soffritto with a pinch of salt and pepper.
- 5
Add some tomatoes for flavor.
- 6
Include anchovies, garlic, and chili.
- 7
Break the spaghetti into pieces and add to the pot.
- 8
Add water and cook for 10 minutes.
- 9
Finish with Pecorino cheese and a drizzle of olive oil.
💡 Pro Tips
- ✓Dice your soffritto vegetables to uniform 3-4mm pieces and cook at medium-low heat (275-300°F) for 8-10 minutes until translucent but not browned, as caramelization will overpower the delicate broccoli flavor.technique275-300°F, 8-10 minutes
- ✓Salt the broccoli pieces with 1% of their weight in salt and let sit for 5 minutes before adding to soffritto - this draws out excess moisture and concentrates flavor while preventing the soup from becoming watery.ingredient1% salt by weight, 5 minutes
- ✓Break spaghetti into 1-2 inch pieces by wrapping in a kitchen towel and gently crushing - this prevents pasta from clumping and ensures even cooking in the limited liquid environment of this soup.technique1-2 inch pieces
- ✓Add pasta water at a 3:1 ratio to pasta weight and maintain a gentle simmer (185-195°F) rather than a rolling boil to prevent the pasta from breaking apart and creating a gluey texture.timing3:1 water ratio, 185-195°F
- ✓Mash 2-3 anchovy fillets into the garlic with the flat side of your knife to create a paste before adding - this distributes the umami flavor evenly throughout the soup rather than leaving fishy pockets.technique2-3 fillets