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Creamy Broccoli Soup

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. 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.
  2. To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.
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