| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 shallots, peeled and sliced
- 1 1/2 pounds fresh broccoli florets, roughly chopped
- Kosher salt and freshly cracked black pepper
- 4 cups low-sodium chicken broth
- Hot water, if needed
- 12 ounces mascarpone cheese, divided
Instructions
- Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes. Carefully add the soup to a blender, in small batches, and blend until smooth. Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary.
- To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 342 |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 62 mg |
| Sodium | 878 mg |
Reviews
I am 45 and this is the first time I have ever made something that was not in a can. After following the recipe and going over the other reviews and adding cumin and only 1/4 of the Marscapone, I have to say that this was one of my greatest accomplishments! Tasted beautiful and was easy to make!! Having friends over for tea tomorrow and this is definitely on my list!!!
Delicious and easy!! The only thing I changed was to add less of the marscapone, because of the fat. It was still creamy and flavorful. My husband loved it as well! Will be making it again soon. Like another reviewer, I will try adding white wine while cooking the shallots to increase the flavor even more, and try tofutti or even half and half to cut back on the fat even more and make it a little healthier. (Used my immersion blender for easier cleanup)
This is great and sooo easy and healthy. I add garlic and white wine to the shallots. I don’t use a lot of marscapone but it’s perfect. I used this recipe with mushrooms and zucchini…they were outrageously delicious. Red wine with mushrooms though. Croutons on top is my husband’s favorite. Made it for our potluck Thanksgiving lunch at work and EVERYONE raved about it. Thanks Claire!!!
This soup isn’t very creamy. The tittle is Creamy Broccoli Soup. So to make it even creamier, you should add cream to the actual soup and also add the mascarpone on top. If you did that then it would live up to its name.
I started out with sweating onions, garlic and celery…added the broccoli and chicken stock and some chicken gravy….made it creamier…instead of marscapone…I added some mild cheddar that I had….the cumin is a MUST !!!! GREAT recipe….
has anyone tried this soup cold or @ room temp ?
This is one of our staple healthy recipes now! It is so easy and if you skip the marscapone and put in some cumin or cayenne, it is still creamy, delectable, and very healthy! I highly recommend it!
Very, very good! I will make this again!
The soup was absolutely delicious, and simply easy to prepare. My best friend suggested adding Cream Sherry. So, we added about ¼ cup and made fresh croutons. What a treat, everyone wanted the recipe.
Thanks Claire for another wonderful recipe.
Thanks Claire for another wonderful recipe.
This was surprisingly delicious! I had cream cheese I needed to use, so I didn’t use mascarpone, and I added jalapeno powder for some heat and cumin as recommended by a reviewer. This is definately a keeper. Thanks Claire!