Ingredients:

  • 60ml (1/4 cup) Extra virgin olive oil
  • 6 cloves Fresh garlic (4 sliced paper-thin, 2 smashed)
  • 1 medium Yellow onion, finely diced (approx. 150g)
  • 1/2 tsp Red pepper flakes
  • 900g (2 lbs) Fresh broccoli (stems peeled and diced, florets cut into small bite-sized pieces)
  • 1.2 Liters (5 cups) Low-sodium chicken or vegetable stock
  • 1 tbsp Tomato paste
  • 1 tsp Sea salt
  • 1/2 tsp Coarsely cracked black pepper
  • 60g (1/2 cup) Freshly grated Parmigiano-Reggiano
  • 15ml (1 tbsp) Fresh lemon juice
  • 1 tbsp Extra virgin olive oil for drizzling

Instructions:

  1. Heat the 60ml extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the sliced and smashed garlic and sauté for 2–3 minutes until the edges turn a pale golden mahogany.
  2. Stir in the diced onions and red pepper flakes. Sweat the onions until they are translucent and soft.
  3. Add the diced broccoli stems and tomato paste to the pot, stirring well to coat the vegetables in the oil and paste. Pour in the stock and add the sea salt.
  4. Bring the liquid to a simmer. Cook until the stems are tender. Add the broccoli florets and continue to simmer until they are just tender and bright green.
  5. Use a potato masher or an immersion blender to partially crush the broccoli. This releases natural pectins to thicken the soup while maintaining a rustic texture.
  6. Turn off the heat. Fold in the freshly grated Parmigiano-Reggiano, lemon juice, and black pepper. Stir until the cheese is emulsified and the soup is silky.
  7. Serve immediately in warm bowls with a final drizzle of high-quality extra virgin olive oil.