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Broccoli and Potato Soup

An Olive Oil Recipe

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Prep Information

Prep Time

20-30 minutes

Cook Time

50-60 minutes


4-6 people


  • 1-1/2 Tablespoons fresh lemon juice or to taste
  • Grated or shaved Parmesan (optional)
  • Flaky sea salt
  • 1/2 lb. potatoes, peeled and thinly sliced
  • 1/4 teaspoon finely grated lemon zest
  • 1-1/2 Tablespoons Butter Olive Oil
  • 1 large onion, diced
  • 5 cloves garlic, chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2-1/2 teaspoons kosher salt or to taste
  • 1/2 cup Milanese Gremolata Olive Oil
  • 2 lbs. broccoli, separated into small florets, stems peeled and chopped


  • Reduce heat to medium-low. Add the Butter Olive Oil and any remaining Milanese Gremolata Olive Oil to the skillet. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook the mixture until soft and translucent, about 4 minutes. Transfer to a large soup pot, along with the potatoes, 1 qt. of water and the remaining 1 teaspoon salt. Bring to a simmer, cover pot, and cook until potato is just tender, about 10-15 minutes.
  • Transfer to a big bowl and repeat with more broccoli and more oil. When all the broccoli has been browned on one side, season with salt and pepper and set aside.
  • In a large 10-12 inch skillet, heat 2 Tablespoons Milanese Gremolata Olive Oil over high heat. Add about one fourth of the broccoli, just enough that it covers the bottom of the pan without crowding and in a single layer. Cook broccoli without moving it for about 3-4 minutes or until dark brown on 1 side only (leave the other side bright green).
  • Add broccoli, cover again and cook until tender, about another 5-10 minutes.
  • Add lemon zest and roughly purée soup with an immersion blender, leaving some larger chunks. Stir in lemon juice. Finish with grated Parmesan, a drizzle of Milanese Gremolata Olive Oil, black pepper and flaky sea salt.
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