Description
Creamy Broccoli & Blue Cheese Soup is a must-try!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 1 large head)
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 ounces blue cheese, crumbled
- Salt and pepper to taste
- 1 teaspoon lemon juice (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the broccoli florets to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the broccoli is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream and crumbled blue cheese. Cook for an additional 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
- Season with salt, pepper, and lemon juice (if using) to taste. Serve hot, garnished with extra blue cheese crumbles if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add cooked, crumbled bacon on top for extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg