Broccoli Basil Soup
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4 from 3 votes

Broccoli Basil Soup

This version of broccoli soup is extra healthy, with added spinach, garlic, olive oil and lemon.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 6 large broccoli flowers
  • juice of half lemon
  • large pot of boiling water with sea salt
  • 3 handfuls fresh spinach leaves washed
  • 1 handful basil
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil and some for drizzling into soup
  • 1/2 cup pecorino romano grated
  • 1/4 cup pine nuts optional
  • olive oil for finishing off
  • sea salt freshly ground pepper


  • Cut about 2 inches of stems off the broccoli and throw in a large pot of boiling water, with sea salt. Use a lot of water so there is so much heat that the broccoli will cook very quickly.
  • Save the broth!
  • Once broccoli is cooked, drain in colander.
  • Squeeze lemon all over the broccoli.
  • (Should be able to put a fork into easily enough, but don’t overcook)
  • Put the following into food processor:
  • garlic cloves
  • pecorino cheese
  • toasted pine nuts
  • olive oil
  • basil
  • spinach
  • salt, pepper
  • Drain water into a bowl. Reserve. Add broccoli back in. Add basil/spinach mixture in, and then add broth one ladle at a time, using an emulsion blender to blend. You will use approximately one cup of broth two cups of broccoli, but add water a cup at a time so as to not make it too watery.
  • Taste.
  • You may want to add more lemon, cheese, etc.
  • Finish off with olive oil,


Buy very green dense broccoli. Use a very good cheese of choice.
You will be able to taste everything, so be sure you use FRESH spinach, FRESH garlic and very good extra virgin olive oil.