Italian Zest Broccoli Soup

|Signe Beck

Ingredients:

  • 1 head of broccoli, chopped into large pieces

  • ½ onion, chopped

  • 3 T olive oil

  • 2 cups chicken broth (plus more to thin if desired)

  • ½ cups parmesan cheese, for serving (optional)

  • salt and pepper, to taste

  • 1 stick pack of Italian Zest from Signe’s Spices

Directions:

  1. Sauté the onion: Heat 3 tablespoons olive oil in a Dutch oven over medium heat. Add ½ onion, chopped and sauté for 2–3 minutes until softened.

  2. Bloom the seasoning: Add 1 Italian Delight seasoning packet and stir for about 1 minute to let the flavors open up.

  3. Add broth and broccoli: Pour in 2 cups chicken broth (plus more to thin if desired) and scrape up any bits from the bottom of the pan. Add 1 head of broccoli, chopped into large pieces and stir everything together.

  4. Cook until tender: Cook for 10–20 minutes until the broccoli is fork-tender. Season with 1 salt and pepper, to taste.

  5. Blend: Transfer everything to a blender and purée until smooth. Add more broth to reach your preferred consistency — it's wonderful thick!

  6. Serve: Ladle into bowls and finish with a swirl of olive oil or truffle oil and a sprinkle of ½ cups parmesan cheese, for serving (optional) if using.

Notes:

• Instant Pot method: Use sauté mode for the onion and seasoning, then add broccoli and broth, seal the lid, and pressure cook on high for 12–15 minutes. Hard to mess up!

• Make ahead: Keeps well in the fridge and reheats beautifully. Freeze in cubes for an easy future meal.