Marcella's Broccoli and Potato Soup

By • October 21, 2013 9 Comments

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Author Notes: This is one of those soups that relies on the caramelization of the onions. Don't rush it, accept the fact that it takes time and depending on the sugar content of the onions may take even longer. Obviously this recipe is adapted from Marcella Hazan's in her book Marcella Cucina.thirschfeld

Makes 6 servings

  • 3 tablespoons unsalted butter, divided
  • 1/4 cup extra virgin olive oil
  • 2 cups yellow onion, julienned
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, peeled and minced (about 1 tablespoon)
  • 2 cups Yukon Gold potatoes, peeled, medium dice
  • 2 1/2 cups broccoli florets, no stems
  • 3 1/2 cups stock, chicken or vegetable
  • 6 smallish fresh basil leaves, torn
  • 1/2 cup Parmesan, grated
  1. In a 3 1/2-quart heavy-bottomed pot, combine the olive oil and half the butter. Place the pot over medium heat. Once the butter begins to melt, add the onions. Season them with a pinch of salt and freshly ground black pepper.
  2. Saute the onions until they become golden. Don't rush this step and adjust the heat as necessary to keep them from browning too fast. Add the garlic and cook until fragrant.
  3. Add the potatoes. Stir them to coat with oil and let them sizzle away for a minute or two. Add the broccoli and do the same as you did with the potatoes. Add the stock.
  4. Bring the stock to a boil. Taste the broth and adjust the seasoning. Go easy on the salt though because the Parmesan has lots and will act as seasoning as well.
  5. Simmer the soup until the broccoli and potatoes are tender. The broccoli is not going to remain vibrant green, but if it is good broccoli it won't be olive drab either.
  6. Once the potatoes have cooked through, add the parmesan, the remaining butter, and the basil. Stir to combine and serve with more black pepper.

More Great Recipes: Broccoli|Vegetables|Soups|Soup|Basil

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Comments (9) Questions (0)

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4 months ago Natasha

Made this tonight and it easy and delicious! Followed all the instructions except added some browned italian sausage near the end, which made it more like a complete meal. Also added some crushed red pepper while cooking for a kick. Goes amazingly well with crusty bread and cheese on the side.

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4 months ago Denise Grollmus

Made this tonight and it was a hit. Everyone had seconds and thirds. Went well with grilled cheese. And it was super easy to make!

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8 months ago michael.sidman.5

I made this last night and it was delicious! I decided to partially blend it, which I think made it even better!

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over 1 year ago thegirlwiththepurplecane

I tried making this recipe in a crockpot. Tip: Don't make this recipe in a crockpot. It was still fantastically delicious though. I wrote about it: http://www.thegirlwiththepurplecane...

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over 1 year ago Zoe

This recipe is the best! I've made it twice now! This time I added kale. Love it!

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almost 2 years ago stephanieRD

made this last night and I thought it was great. It's comfort in a bowl.

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almost 2 years ago jkinney417

Just made this and I love it. Fortunately, I have some lovely cheese to compliment the soup. Another Marcella and Thirschfeld winner!

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almost 2 years ago Panfusine

This soup sounds amazing! My son loves broccoli in any form, he'd go crazy for this. Thanks for sharing!

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almost 2 years ago thirschfeld

Thanks Panfusine!