su-Broccoli Soup with Blue Cheese
Photo: Alex Farnum
Yields Serves 4 (serving size: 1 1/2 cups) Total Time 30 mins
AuthorAmy Bentley, Scottsdale, AZ,
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.

How to Make It

Step 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.

Step 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.

Step 3
3

Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1/4 cup cheese, and a few croutons.

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

Directions

Step 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.

Step 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.

Step 3
3

Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1/4 cup cheese, and a few croutons.

Broccoli Soup with Blue Cheese

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