ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Broccoli Soup with Blue Cheese

Photo: Alex Farnum
Total time 30 mins
Yield Serves 4 (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 314
  • caloriesfromfat 65 %
  • protein 16 g
  • fat 23 g
  • satfat 14 g
  • carbohydrate 16 g
  • fiber 0.6 g
  • sodium 921 mg
  • cholesterol 65 mg

How to Make It

  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.