Bowl of green broccoli soup drizzled with Valèvida extra virgin olive oil, next to the bottle and sourdough bread

10-Minute Everyday Broccoli Soup

A simple, creamy broccoli soup made from what's already in the freezer and pantry, finished with a generous drizzle of Valèvida extra virgin olive oil. Serve with crusty sourdough for dipping.

Prep2 minutes
Cook8 minutes
Total10 minutes
YieldsServes 2-4

Instructions

  1. Simmer the broccoli: Combine the frozen broccoli and vegetable broth in a pot over medium heat. Simmer for 5–10 minutes, until the broccoli is tender.
  2. Blend until smooth: Blend the mixture directly in the pot with a hand blender until smooth and creamy.
  3. Season: Stir in the salt and pepper, tasting and adjusting as you go.
  4. Ladle and top: Ladle into a bowl, top with crumbled cheese if using, and finish with a generous drizzle of Valèvida EVOO. Serve with crusty sourdough for dipping.

To Serve

  • As a quick lunch or light weeknight dinner
  • Topped with crumbled goat cheese or feta
  • With crusty sourdough for dipping
  • With a soft-boiled egg on top for extra protein

Valèvida Note

This is the kind of soup that comes together from what's already in the freezer — five ingredients, ten minutes, nothing fussy about it. The olive oil is what turns it from basic to something worth making again. Don't skip the drizzle at the end.

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