Broccoli Soup with Blue Cheese

Broccoli Soup with Blue Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons unsalted butter

  • 1

    small onion, chopped

  • pounds broccoli florets

  • 2

    cups reduced-sodium chicken broth

  • ½

    cup crumbled gorgonzola cheese, divided

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • ¾

    cup half-and-half

  • ½

    cup croutons


1. Melt butter in a medium pot over high heat. Add onion and cook until softened, about 4 minutes. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes. 2. Spoon out 1 cup small florets and reserve. Add 1/4 cup cheese, the salt, pepper, and half-and-half to pot. Working in batches, purée soup in a blender until very smooth, about 2 minutes per batch. 3. Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1/4 cup cheese, and a few croutons.


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