Italian broccoli and spinach cream soup with cream and cheese
8 servings
35 minutes
This Italian cream soup made from broccoli and spinach is the embodiment of tenderness and harmony of flavors. It has roots in Mediterranean cuisine traditions where vegetables and dairy products come together in exquisite combinations. Broccoli adds a light freshness, spinach gives a hint of herbaceousness, while cream and cheese soften the taste and add richness. The texture is velvety, thick, and warming. This soup is perfect for a cozy dinner, especially on cool evenings when you crave something warm and comforting. Serving it with crispy croutons and fresh herbs makes it even more appealing. In Italy, such soups are often served as a first course to stimulate the appetite before the main dishes.
1
Steam the broccoli for 10-12 minutes after the water boils. The remaining water in the steamer will turn greenish; I used it as vegetable broth for stewing.
- Broccoli: 500 g
- Water: 1 l
2
Chop the onion and sauté in oil until soft. Add spinach (I added it without thawing) and broccoli, pour in vegetable broth (from point 1) or water to cover the vegetables, and simmer for 10-15 minutes.
- Onion: 2 heads
- Olive oil: 2 tablespoons
- Frozen spinach: 300 g
- Broccoli: 500 g
- Water: 1 l
3
Add water to taste. The less, the better, as the soup will be thicker. After stewing, most of my water evaporated, and I added 2 cups of hot water. The soup turned out quite thick.
- Water: 1 l
- Salt: to taste
4
Blend the soup in a blender or with an immersion blender, pour it into a pot, and set it on low heat. Add cream and cheese, stir, and wait for the cheese to melt.
- Single cream 10% fat: 250 ml
- Cheese: 150 g
5
Enjoy your meal! You can garnish the soup with croutons and herbs when serving.
