Get ready to cozy up with a bowl of pure comfort – Broccoli Soup With Blue Cheese Croutons. This creamy concoction is not your average soup; it’s a velvety blend of wholesome ingredients that will warm you up from the inside out. Perfect for those chilly evenings when you crave something hearty yet nourishing, this soup is a true crowd-pleaser.
What sets this recipe apart? It’s the perfect balance of flavors and textures. The star of the show is, of course, the broccoli – fresh, vibrant, and bursting with nutrients. But it’s the creamy base that takes this soup to the next level, providing a smooth and luxurious backdrop for the bold flavors to shine.
And let’s not forget about those blue cheese croutons – they’re like little nuggets of goodness that elevate this soup to gourmet status. With their crispy exterior and gooey center, they add a delightful crunch and a burst of savory flavor with every bite.
But here’s the best part – despite its restaurant-worthy appeal, this Broccoli Soup With Blue Cheese Croutons is surprisingly simple to make. With just a handful of ingredients and a few easy steps, you can have this comforting bowl of goodness on the table in no time.
So whether you’re looking for a satisfying meal on a cold winter’s night or a crowd-pleasing starter for your next dinner party, look no further than this Broccoli Soup With Blue Cheese Croutons. It’s creamy, comforting, and oh-so-delicious – everything you could want in a bowl of soup.
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PrintBroccoli Soup With Blue Cheese Croutons
This wonderful Broccoli Soup With Blue Cheese Croutons is real creamy, smooth and comforting bowl of soup. Great for a cold night meal or a tasty dinner starter. The blue cheese croutons add a nice extra crunch and more flavor to this excellent soup.
- Prep Time: :10
- Cook Time: :45
- Total Time: :55
- Yield: 4 1x
- Category: Soup
- Method: Stove Top / Oven
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 russet potato peeled and chopped into 1/4” dice
- 3 cups low sodium chicken or 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 ¼ cup Gorgonzola cheese .
- Working in batches, puree soup in 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 Gorgonzola cheese . Add 1 crouton per bowl.
Gorgonzola Cheese Croutons
- In a skillet over low medium heat combine Gorgonzola 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
- Garlic butter really adds another layer to the croutons. Also, any blue cheese of your choice could be used. I used Gorgonzola cheese, because it melts easily.
- Chicken/vegetable stock could be substituted with chicken or vegetable bullion or chicken base.