Creamy Broccoli Soup

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

Directions

  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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