The creator of this creamy soup—Sunset reader Amy Bentley, of Scottsdale, Arizona—suggests using an American blue cheese; we especially like it with Point Reyes Original Blue. For an added bit of indulgence, sprinkle the soup with crumbled bacon.
3 tablespoons unsalted butter
1 small onion, chopped
1 1/2 pounds broccoli florets
2 cups reduced-sodium chicken broth
1/2 cup crumbled gorgonzola cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup half-and-half
1/2 cup croutons
How to Make It
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.
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.
Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1/4 cup cheese, and a few croutons.