Ingredients

Check off ingredients as you go

For 6 servings

• 1 kg (2.2 lbs) broccoli (frozen)
• 1L (4 cups) vegetable broth (or 1L water + 1 organic bouillon cube)
• 1 large yellow onion
• 1 bay leaf
• 1 tbsp olive oil
• Salt, pepper
• 2 tbsp grated cheese (parmesan, emmental, mozzarella…)
• 100g (3.5 oz) cheese of choice (gorgonzola, blue cheese, or cheddar)

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

1. Quarter the onion. Sauté it in the olive oil until translucent, then add the broccoli. Cover with broth, add the bay leaf, and season with salt.

2. When cooked (about 25 minutes, check with a knife tip), blend the vegetables in a blender with the grated cheese and 40g (1.4 oz) of gorgonzola. Add broth to reach your desired consistency—we like this soup nice and creamy.

3. Divide the hot broccoli soup among bowls and top with cubes of the remaining cheese.

Variations

• If making the soup ahead, I recommend not adding the cheese until you reheat it.

• You can replace the blue cheese with cubed cheddar (no cream needed), grated parmesan, or goat cheese.

• If using fresh broccoli, it will cook faster.

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