My husband loves broccoli and we both love potato-based soups, so we tried this recipe: https://cooking.nytimes.com/recipes/767814516-broccoli-and-potato-soup?smid=ck-recipe-iOS-share We favor non-creamy, broth-based soups, and this fit the bill.
Our modifications: first, instead of 1 lb baby potatoes, we used 2 medium and 1 large Yukon potatoes. We partially peeled the potatoes and cut them into 2×1” chunks.
Second, we used 1.5 lb broccoli crowns, which we cut into 2” pieces. Because we anticipated the potatoes would take longer to cook, we added 1 quart broth (we used chicken broth), 2 cups water, and 3 parmesan rinds to the potato chunks. We brought to a boil, then reduced to low-medium heat. Five minutes later, we added the broccoli chunks and simmered on low-medium for an additional 15 mins.
Third, after turning off the heat, we removed the parmesan rinds and set them aside. Then, we used a hand immersion blender to roughly puree the soup.
Fourth, we folded in 1/2 cup shredded parmesan (reduced from 1 cup) and re-added the parmesan rinds to the soup. We simmered for a few mins, stirring the soup and letting it thicken. We also added 1/2 tsp Aleppo pepper.
When serving the soup, we garnished with a light drizzle of olive oil and fried shallots. This was a very tasty soup. (Jan. 2026)
Cooking Adventures 