Italian Zest Broccoli Soup
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:
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.
Bloom the seasoning: Add 1 Italian Delight seasoning packet and stir for about 1 minute to let the flavors open up.
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.
Cook until tender: Cook for 10–20 minutes until the broccoli is fork-tender. Season with 1 salt and pepper, to taste.
Blend: Transfer everything to a blender and purée until smooth. Add more broth to reach your preferred consistency — it's wonderful thick!
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.
