With just a handful of ingredients, this Brothy Broccoli and Potato Soup is satisfying on many levels. Using pancetta, garlic, scallions, and tomato paste means you get complex flavor, even though the recipe calls for just water and no broth. Every spoonful of this robust soup is loaded up with cubes of creamy potato and tender broccoli. To top it off, add some crispy fried potato skins and shavings of Parmesan to each bowl before serving. Note: All the suggested garnishes are a must.
This soup is easy to make. Start by cooking the pancetta. Then add the garlic and potatoes. Add the tomato paste and cook until it darkens, then stir it through the potatoes. Next, pour in the water and bring to a simmer. Cook, covered, until the potatoes are just fork-tender. Finally, add in the broccoli and scallions. Season with salt and cook until the broccoli is tender. Meanwhile, fry the potato skins in batches. Ladle the soup into bowls and garnish with Parmesan and the fried crispy potato skins. Enjoy!
To make the Brothy Broccoli and Potato Soup, you will need the following ingredients:
In a 5-6-quart Dutch oven or a heavy-bottomed saucepan over medium heat, heat 2 tablespoons extra-virgin olive oil. Add 4 ounces finely diced pancetta and cook until the fat has rendered, about 3 minutes.
Add 2 finely chopped garlic cloves and 2 cubed potatoes and cook, stirring occasionally, until the potatoes start to stick to the bottom of the pan, about 5 minutes.
Push the potatoes to the edges,clearing a space in the center of the pan, and add 2 tablespoons tomato paste. Cook and stir the tomato paste in the center until it darkens, about 2 minutes. Then stir the tomato paste with potatoes until the potatoes are evenly coated.
Pour in 2 quarts water and bring to a gentle simmer. Cover the pot with a lid and simmer for about 10 minutes or until the potatoes are barely fork-tender.
Add in the broccoli florets and stems, 1 bunch chopped scallions, and 2 teaspoons kosher salt. Simmer, uncovered, until the broccoli stems are tender and the florets have broken down, about 25 to 30 minutes.
In the meantime, in a saucepan, heat 1 inch of vegetable oil to 350 ºF. Fry the potato skins in batches, stirring gently while frying, until golden brown and crispy, about 5 minutes per batch. Scoop out the skins with a slotted spoon or spider and transfer them to a paper towel-lined baking sheet. Sprinkle with fine sea salt while still hot. Repeat with the remaining potato skins.
Ladle the soup into bowls and garnish with Parmesan and the fried potato skins if you wish. Enjoy!
Satisfying and delicious, this Brothy Broccoli and Potato Soup features tender veggies and savory toppings. Give this recipe a try and watch your family enjoy their veggies. Made this recipe? Let us know what you think in the comments below!
This Brothy Broccoli and Potato Soup is superb! I was looking for something simple to make after a long day, and this was perfect. The pancetta gives it such a nice flavor! My husband even went for seconds. Will be making this again for sure.
Yummm, so dank! Made it for my girls' night and we were all raving! Simple but packed with flavor. Can’t believe how quick it was. Def my new go-to soup!
Yummy!
Delicious! This soup filled my kitchen with warming scents while I made it on a rainy afternoon. My husband loved the crispy potato skins on top! Perfect comfort food for any day.
Super simple delight! I whipped up this soup last night and it brought back memories of my grandma's kitchen. The flavors danced together beautifully, making it a cozy dinner. Definitely a new favorite for chilly evenings!
Easy and delicious. I will be making this again. Thanks for sharing the recipe!
Gluten Free Recipes
