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Cream of Broccoli Asiago Soup


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  • 3 Tbsp olive oil
  • 1 cup onions, chopped
  • 1/2 cup carrots, cut into rounds
  • 1/2 cup celery, chopped
  • 1/2 tsp salt
  • Dash cayenne pepper, to taste
  • 3 cups broccoli florets
  • 2 quarts water or chicken stock
  • Freshly ground black pepper
  • 1 cup heavy cream
  • 2 cups Asiago cheese, grated


Servings 6
Preparation time 15mins
Cooking time 75mins


Step 1

In a large saucepan, over medium heat/heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper. Saute for 5 minutes, or until they begin to soften.
Add broccoli and saute for 3 more minutes. Add water/broth and season with salt and freshly ground black pepper.
Bring the soup to a boil, reduce heat and cover. Simmer for 30 minutes, or until vegetables are tender. Remove the cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup.
Add 1 1/2 cups of the asiago cheese. Stir until the
cheese is melted. Season to taste. Ladle the soup into bowls and garnish with a little of the remaining Asiago cheese; Serve with crusty bread.


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