Ingredients Print

Check off ingredients as you go

Serves 6

• 1 kg (2.2 lb) broccoli (frozen)
• 1 liter (4 cups) vegetable stock (or 1 liter water + 1 organic bouillon cube)
• 1 large yellow onion
• 1 bay leaf
• 1 Tbsp olive oil
• Salt, pepper
• 2 Tbsp grated cheese (parmesan, Swiss cheese, mozzarella…)
• 100 g (3.5 oz) cheese of your choice (gorgonzola, blue cheese or cheddar)

If you change the number of serving, consider adjusting cooking times!

1. Cut the onion into quarters. Sauté it in the tablespoon of olive oil until translucent, then add the broccoli, cover with stock, add the bay leaf and season with salt.

2. Once cooked (about 25 minutes, check with the tip of a knife), blend the vegetables in a blender with the grated cheese and 40 g (1.5 oz) of the gorgonzola, adding stock until you get the consistency you like. In my house, we like this soup thick, creamy and velvety.

3. Ladle the piping hot broccoli soup into bowls and top with cubes of the remaining cheese.

Variations

• If you’re making the soup ahead, I recommend leaving out the cheese and adding it when you reheat the soup.

• You can swap the blue cheese for cubed cheddar, with no cream, grated parmesan, or goat cheese.

• If you use fresh broccoli, it will cook faster.

If you enjoyed this soup, you might also like the zucchini soup with goat cheese cream