Creamy Caramelized Broccoli Soup

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• 4 Tbsp extra-virgin olive oil (plus more for drizzling overtop)
  Ingredient note

  Source: 4 Tbsp. extra-virgin olive oil (plus more for drizzling overtop)
• 5 cups small broccoli florets
  Ingredient note

  Source: 5 cups small broccoli florets
• 3/4 tsp salt, divided
  Ingredient note

  Source: 3/4 tsp. salt, divided
• 1 each large leek, white and pale green parts only, halved lengthwise, thinly sliced into half moons
  Ingredient note

  Source: 1 large leek, white and pale green parts only, halved lengthwise, thinly sliced into half moons
• 1 cup chopped yellow onion
  Ingredient note

  Source: 1 cup chopped yellow onion
• 5 each garlic cloves, minced
  Ingredient note

  Source: 5 garlic cloves, minced
• 0.5 tsp crushed red pepper flakes (1/4 tsp. for mild heat, 1/2 tsp. for medium)
  Ingredient note

  Source: 1/4-1/2 tsp. crushed red pepper flakes (1/4 tsp. for mild heat, 1/2 tsp. for medium); upper source range endpoint used for shopping.
• 1 lb Yukon Gold potatoes, cut into very small cubes (no need to peel)
  Ingredient note

  Source: 1 lb. Yukon Gold potatoes, cut into very small cubes (no need to peel)
• 4 cups vegetable broth
  Ingredient note

  Source: 4 cups vegetable broth
• 15 oz white beans (such as Great Northern, cannellini, or navy beans)
  Ingredient note

  Source: 1 (15-oz.) can white beans (such as Great Northern, cannellini, or navy beans)
• 1/2 cup freshly grated Parmesan cheese
  Ingredient note

  Source: 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp lemon zest, plus 2 tsp. lemon juice
  Ingredient note

  Source: 1/2 tsp. lemon zest, plus 2 tsp. lemon juice
• 1/2 tsp cracked black pepper
  Ingredient note

  Source: 1/2 tsp. cracked black pepper

1. In a large Dutch oven or stock pot, heat 2 Tbsp. of the oil over medium-high. Once hot, add half of the broccoli florets. Cook broccoli, without stirring for about 3 to 4 minutes, or until the underside is deep brown and caramelized. Stir, and continue cooking 1 more minute.Transfer cooked broccoli to a plate, add an additional 1 Tbsp. oil, and repeat with remaining half of raw florets. Once all broccoli is caramelized, transfer to a plate and season with 1/4 tsp. salt.
2. Add remaining 1 Tbsp. oil to pot, along with leeks, onion, garlic, and chili flakes. Cook 3 to 4 minutes, stirring often, until soft. Next, add potatoes and sauté 2 minutes, stirring often. Add broth and remaining 1/2 tsp. salt; bring soup to a boil. Reduce heat, cover, and simmer for 15 minutes, or until potatoes are just tender. Remove lid and add caramelized broccoli florets to soup. Cover, and continue cooking 5 to 10 more minutes, or until all vegetables are soft.
3. Place white beans in a blender. Use a ladle to transfer half of hot soup to the blender with beans. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter and also help release steam). Blend on high until mostly smooth, about 30 seconds. Pour blended soup back into pot; stir to combine.
4. Stir in Parmesan cheese, lemon zest and juice, and black pepper. Continue simmering soup, uncovered, 5 more minutes. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with a drizzle of olive oil and extra cracked black pepper, if desired.