Romanesco broccoli soup

    50 min

    Romanesco broccoli, sometimes known as Romanesco cauliflower, is a beautiful vegetable that has tightly packed, lime-green florets the shape of a flower. It has a more nutty taste compared to broccoli or cauliflower and is perfect for making a velvety vegan soup.

    7 people made this

    Serves: 4 

    • 100g Romanesco broccoli
    • 2 tablespoons extra virgin olive oil
    • 1 small carrot, finely chopped
    • 1/2 celery stalk, finely chopped
    • 1 shallot, finely chopped
    • 2 small potatoes, peeled and chopped
    • salt and pepper, to taste
    • 1L hot water

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Chop the Romanesco broccoli and discard the tough parts.
    2. Heat 2 tablespoons of olive oil in a saucepan over medium-low heat; add carrot, celery and shallot and cook for 2 or 3 minutes.
    3. Add the Romanesco broccoli pieces; cover with 1 litre of hot water. Add the potatoes and season with salt and pepper.
    4. Cover the pan; cook for 40 minutes or until the vegetables have softened. Puree with an immersion blender or food processor. Serve.


    You can serve as is or add some grilled prawns on top.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    The recipe was a little bland. Added a couple really small cloves of garlic, a sprinkling of red pepper flakes, a bay leaf, and a little nutritional yeast for some umami per the recommendation of another reviewer. Held back on adding any salt until the soup was done. I thought it was still a little bland, but the husband added croutons and thought it was pretty good. If we try again, since it doesn't use the whole head of romesco, will roast some florettes in the oven to garnish the final soup with the beautiful romesco and a little flavored olive oil with croutons.  -  07 Dec 2017  (Review from Allrecipes US | Canada)


    So delicious. Like one of the other reviewer‘s I added 10 ounces of broccoli instead of the 3 ounces. I also added a couple of tablespoons of nutritional yeast and it tasted just like cream of broccoli soup with cheese.  -  02 Dec 2017  (Review from Allrecipes US | Canada)


    This is delicious! The only thing is the romanesco was not enough for me, 3.5 oz is a small amount. It was so watery so I used almost the whole head of romanesco and it turned out great!  -  12 Oct 2017  (Review from Allrecipes US | Canada)