Begin by washing the broccoli thoroughly under cold running water to remove any dirt. Once cleaned, chop the large head into small, bite-sized florets.

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Once hot, add the diced onion, stirring occasionally until the pieces become translucent and fragrant.

With the onion tender, introduce 2 minced garlic cloves to the pot, sautéing for an additional minute.

Next, add the diced potatoes and carrot to the pot, mixing them with the sautéed onions and garlic.

Gradually pour in 4 cups of vegetable broth or water, stirring the mixture to combine all ingredients well.

Reduce the heat to low and allow the soup to simmer for 15-20 minutes.

Once the vegetables are perfectly cooked, remove the pot from the heat. Use an immersion blender to puree the soup until smooth.

Return the blended soup to the pot over low heat, tasting and adjusting the seasoning as desired.

Ladle the Traditional Italian Broccoli Soup into bowls and garnish with optional grated Parmesan cheese, crushed red pepper flakes, and fresh parsley.