Creamy Caramelized Broccoli Soup with Lemon Zest and Chile

1. Caramelize Broccoli

Heat 6 tablespoons of extra-virgin olive oil in a large soup pot over high heat. Add the broccoli florets in batches, sprinkling each batch with 1 teaspoon of kosher salt. Allow the broccoli to brown for about 3 to 4 minutes per batch. Once caramelized, set aside.

2. Sauté Onions and Garlic

Reduce the heat slightly and add the remaining 2 tablespoons of olive oil and the unsalted butter to the pot. Add the diced Spanish onion and chopped garlic, stirring occasionally for about 4 minutes until the onion softens. Season with ½ teaspoon of freshly ground black pepper, ¼ teaspoon of red chile flakes, and ½ teaspoon of kosher salt.

3. Cook Potatoes

Introduce the thinly sliced potatoes to the pot, pour in 4 cups of water, and add the remaining teaspoon of kosher salt. Simmer for 10 to 15 minutes until the potatoes are tender.

4. Combine Ingredients

Return the caramelized broccoli to the pot, and let everything simmer together for another 5 to 10 minutes, allowing the flavors to meld. Stir in the finely grated lemon zest and 1½ tablespoons of fresh lemon juice.

5. Blend the Soup

Blend the soup using an immersion blender or transfer it in batches to a blender or food processor to a coarsely pureed consistency, leaving a few small chunks for texture. Season to taste with additional lemon juice if desired.

6. Serve

Serve the soup in bowls, finishing with a drizzle of olive oil, a sprinkling of flaky sea salt, freshly ground black pepper, and a generous topping of grated Parmigiano-Reggiano cheese.