I know you’re probably thinking, “How could any broccoli soup be good enough to warrant yet another recipe among the thousands that already exist? And how could this one possibly be the best?”

I promise I don’t make claims like that lightly. This version has all the homey comfort of traditional cream of broccoli, but it’s brightened up at the end with a splash of fresh lemon juice and sprinkled with crispy fried bread crumbs mixed with garlic and herbs, elevating the flavor profile from “oh nice” to “oh wow!” Plus, it remedies the yellowish-green color, which can sometimes make broccoli soup look like baby food, by adding spinach just before pureeing it.

This beautiful, delicious, healthy soup is the perfect way to kick off the new year, but you’ll find yourself wanting it all year long.

You can use fresh or frozen broccoli, and the same goes for the spinach. Store any unused panko gremolata in an airtight container and consume within 3 days.

Best Broccoli Soup with Lemon Panko Gremolata

Serves 6 to 8

INGREDIENTS

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, sliced

1 extra large Russet potato, peeled and diced

1½ pounds broccoli, roughly chopped

7 cups seasoned vegetable broth

1½ cups frozen chopped spinach (or 3 large handfuls fresh spinach)

1 cup whole milk

2 tablespoons fresh lemon juice

Salt and pepper

Lemon Panko Gremolata:

2 tablespoons olive oil

2 cloves garlic, minced

2 cups panko crumbs

½ teaspoon salt

Zest from 1 lemon, grated

2 teaspoons lemon juice

2 tablespoons minced fresh parsley

DIRECTIONS

In a large stock pot, heat 2 tablespoons olive oil over medium heat. Add the onion and saute 5 minutes or until translucent. Add the garlic and saute 2 minutes more or until fragrant.

Add the potato, broccoli, and vegetable broth and bring to a boil. Cover and simmer for 12 to 15 minutes or until broccoli and potatoes are very tender. Remove from heat and stir in the frozen spinach, milk and lemon juice.

Use an immersion blender to puree until very smooth (or use a stand blender, pureeing in batches). Add fresh cracked pepper and salt to taste and thin with more milk or broth as necessary.

For the lemon panko gremolata, heat the olive oil in a medium skillet over medium heat. Add the minced garlic and fry for 30 seconds or so until fragrant but not browned. Stir in the bread crumbs and salt and continually stir until the breadcrumbs turn light golden brown, about 2 minutes. Add the lemon zest, lemon juice and parsley and stir another minute or so until the breadcrumbs are a deep golden brown. Remove from heat and set aside.

Serve soup hot, topped with a few spoonfuls of gremolata.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.