Broccoli Soup with Blue Cheese

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

Step 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

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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 314Calories from Fat 65

% Daily Value *
Total Fat 23g36%

Saturated Fat 14g70%
Cholesterol 65mg22%
Sodium 921mg39%
Total Carbohydrate 16g6%

Dietary Fiber 0.6g3%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Broccoli Soup with Blue Cheese