As the days get cooler, there’s nothing quite like a warm, creamy soup to lift the spirits. Today, I’m excited to share my recipe for fresh broccoli and leek soup, topped with the nutty richness of freshly grated Parmesan Reggiano. It’s simple, wholesome, and bursting with flavor—a perfect reminder that fresh ingredients make all the difference.
Why This Soup Works
Broccoli and leeks are a classic pairing. Broccoli brings earthiness and a subtle sweetness when cooked, while leeks add a gentle, oniony depth without overpowering the soup. Blending them together creates a silky texture that’s both nourishing and comforting. The crowning touch, of course, is fresh Parmesan Reggiano. Its salty, nutty notes elevate the soup, making every spoonful utterly satisfying.
Broccoli and Leek Soup with Parmigiano
Course: SoupsCuisine: italianDifficulty: easy4-6
servings15
minutes30
minutes220
kcalA warm hearty soup, featuring broccoli and leeks brightened with saffron and enriched with fresh parmigiana Reggiano.
Ingredients
2–3 large leeks (white and light green parts), cleaned and sliced
1 medium head of broccoli, chopped into florets (reserve stems, peeled and chopped)
1 medium potato, peeled and diced
1 onion, chopped
2–3 cloves garlic, minced
4 cups vegetable or chicken stock
2 tbsp olive oil or butter
10–15 saffron threads
2 tbsp warm water or stock (for blooming saffron)
½ tsp dried thyme (optional)
Salt and black pepper, to taste
½ cup cream or milk (optional, for extra richness)
½ cup freshly grated Parmigiano-Reggiano, plus extra for serving
Optional garnish: chopped parsley, chives, or a drizzle of olive oil
Directions
- Bloom the saffron:
Place saffron threads in 2 tbsp warm water or stock. Let sit 5–10 minutes. - Prep leeks carefully:
Slice and rinse well to remove dirt - Sauté aromatics:
Heat olive oil or butter in a large pot.
Add leeks, onion, and garlic; cook gently for 5–7 minutes until soft. - Add vegetables and stock:
Stir in potato and broccoli stems.
Pour in stock and add thyme if using.
Stir in the saffron with its soaking liquid. - Simmer:
Bring to a gentle boil, reduce heat, and simmer 15–20 minutes until vegetables are tender.
Add broccoli florets and simmer 5 more minutes. - Blend the soup:
Use an immersion blender (or regular blender in batches) until smooth.
Stir in cream or milk if using.
Add ½ cup freshly grated Parmigiano-Reggiano and stir until melted and incorporated. - Season and Serve
Taste and adjust salt and pepper. Serve hot garnished with parsley, chives, fresh parmesan or a touch of cream