Broccoli Soup with Blue Cheese

Photo: Alex Farnum

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.

Yield: Serves 4 (serving size: 1 1/2 cups)
Total:
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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 65%
  • Protein: 16g
  • Fat: 23g
  • Saturated fat: 14g
  • Carbohydrate: 16g
  • Fiber: 0.6g
  • Sodium: 921mg
  • Cholesterol: 65mg

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

Preparation

  1. 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. 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. 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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