Romanesco Soup

  • 1 head Romanesco
  • 1-2 onions or leeks, chopped
  • olive oil
  • 4 cups vegetable or chicken broth
  • milk or heavy cream (optional)

Serves 4-6


  1. Heat a Dutch oven over medium heat. Add ~1 tablespoon olive oil and cook up onions until translucent.
  2. Add florets and cook everything over medium heat for 3-5 minutes.
  3. Add broth and cook another 20-30 minutes.
  4. Cool slightly, then puree with immersion blender or process in batches in the blender.
  5. Serve with milk or cream if desired. Season to taste with salt and pepper.

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