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Broccoli Soup With Blue Cheese Croutons

Broccoli Soup With Blue Cheese Croutons
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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.

Ingredients

Units Scale

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

Instructions

Broccoli Soup

  1. 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.
  2. 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 .
  3. Working in batches, puree soup in a blender. (It depends on your preference if you’d like your soup smooth or chunky).
  4. Divide soup between 4 bowls. Garnish with florets and remaining Gorgonzola cheese . Add 1 crouton per bowl.

Gorgonzola Cheese Croutons

  1. 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.

Find it online: https://goingmywayz.com/broccoli-soup-blue-cheese-croutons/