Broccoli Soup With Blue Cheese Croutons

5 from 8 votes

Broccoli Soup With Blue Cheese Croutons

Creamy broccoli and Gorgonzola cheese soup. For an added bit of indulgence I've included a recipe for homemade blue cheese croutons. Crumbled bacon could be added for serving.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Servings:

Author: Lyubomira L

Ingredients

Soup

3 tsp olive oil
1 small onion chopped
1 medium carrot chopped
1 1/2 pounds (750 gr) broccoli florets chopped
1 medium ruset potato choppedd
3 cups low sodium chicken of vegetable broth (can use chicken bullion and water or chicken base)
1/2 cup crumbled Gorgonzola cheese divided
1/2 tsp salt
1/2 tsp black pepper

Croutons

4 thin slices of french bread or baguette
4 tbsp Gorgonzola cheese
1 tsp olive oil
1 tbsp white wine

Instructions

Broccoli Soup:

Preheat olive oil in a large pot over medium heat. Sauté onion for 1 minute until translucent. Add carrot and potato and cook until softened or for 3 more minutes.
Add broccoli florets, stock, salt and pepper and cook covered until florets are tender (fot at least 10 -15 minutes). Add 1/4 cup blue cheese.
Working in batches, puree soup i a blender. (It depends on your preference if you'd like your soup smooth or chunky).
Divide soup between 4 bowls. Garnish with florets and remaining blue cheese. Add 1 crouton per bowl.

Blue Cheese Croutons:

In a skillet over low medium heat combine blue cheese and wine. Stir until crumbles melt and mixture starts to bubble. Add bread slices, they will start to soak up the sauce, cook for about 1 minute per side. Croutons are ready, when they turn golden. Work quickly and make sure they don't burn.

Notes

Any blue cheese of your choice could be used. I used Gorgonzola, because it melts easily.
Chicken/vegetable stock could be substituted with chicken or vegetable bullion or chicken base.

Nutrition