One of the things I enjoy most about fall is cooking a warm and comforting fall soup. There are a ton of soup recipes you can recreate, but I find that sticking to a few basic ingredients when cooking soup is best. That’s why I love this broccoli and pancetta soup recipe. It’s really easy to make and the ingredients are so simple and delicious. This soup tastes like you’re eating cooked broccoli every time you swallow a spoonful. Serve it with a side of olive bread for dipping and your belly will thank you later.
- 2 large broccoli clusters
- Salt (3 tsp.)
- Ground Black Pepper
- Olive Oil
- robiola cheese (3 slices per bowl)
- Pancetta (300g)
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Cut 300g of pancetta and sautee in a non-stick skillet on medium heat. Remove from heat and place to the side.
Bring water to a boil in a large pot and add 2 tsp of salt. Add broccoli and boil rapidly.
Once you can pierce through the broccoli with a knife easily, remove it from the boiling water. Add broccoli to a blender and fill the blender half-way with some of the boiling water. Add salt and pepper and blend until the broccoli looks like a pureed soup.
Slice three pieces of the robiola cheese and add to the bottom of a bowl. Pour broccoli soup over the cheese slices and add the pancetta. Add salt and pepper to taste and drizzle with olive oil.
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