Broccoli Mascarpone Soup Recipes

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CREAMY BROCCOLI SOUP

Provided by Claire Robinson

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 7



Creamy Broccoli Soup image

Steps:

  • 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.

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

BROCCOLI-MASCARPONE SOUP

From Bon Appetit, Dec. 2006 under "All the Trimmings" from Betty Rosbottom. This soup looks terrific in the photo. You can make this a day ahead of serving. Just cover and chill. Heat soup over medium heat, stirring occasionally; do not boil. Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.

Provided by Oolala

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8



Broccoli-Mascarpone Soup image

Steps:

  • Heat oil in large pot over medium heat.
  • Add shallots; sauté 3 minutes.
  • Add broccoli; sauté 1 minutes.
  • Add broth; bring to a boil.
  • Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
  • Cool slightly.
  • Working in batches, transfer soup to blender; puree until smooth.
  • Return to pot.
  • Reserve 1/4 cup mascarpone in a small bowl; cover and chill.
  • Whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
  • Season with salt. (Up to here can be done 1 day ahead-see note in description).
  • Garnish with reserved mascarpone.
  • Sprinkle with chopped chives and serve.

Nutrition Facts : Calories 119.5, Fat 6.5, SaturatedFat 1.1, Sodium 80.7, Carbohydrate 11.7, Sugar 0.3, Protein 6.9

3 tablespoons olive oil
1 1/2 cups shallots, sliced, about 6 large
1 1/2 lbs broccoli florets, cut into 1 inch pieces
6 cups low sodium chicken broth
12 ounces mascarpone cheese, 1 1/2 cups, divided (Italian cream cheese)
1/4 teaspoon cayenne pepper
3 tablespoons fresh chives, chopped
salt

BROCCOLI-MASCARPONE SOUP

Categories     Soup/Stew     Blender     Quick & Easy     Broccoli     Chive     Shallot     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7



Broccoli-Mascarpone Soup image

Steps:

  • Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
  • Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
  • Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.

3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives

CREAM OF BROCCOLI CHEESE SOUP I

Our favorite anytime soup. Very quick and easy.

Provided by Lisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 7

Number Of Ingredients 8



Cream of Broccoli Cheese Soup I image

Steps:

  • In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
  • Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
  • Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 37.6 g, Cholesterol 96.9 mg, Fat 24 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 1450.3 mg, Sugar 12 g

⅔ cup chopped onion
1 tablespoon margarine
5 cups chicken broth
1 (8 ounce) package wide egg noodles
1 (10 ounce) package frozen chopped broccoli
1 clove garlic, minced
6 cups milk
12 ounces shredded American cheese

BROCCOLI-MASCARPONE SOUP

Provided by My Food and Family

Categories     Home

Number Of Ingredients 8



Broccoli-Mascarpone Soup image

Steps:

  • Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
  • Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; and cayenne pepper to soup. Season with salt.
  • Ladle soup into bowls; garnish with reserved mascarpone. Sprinkle with chopped chives and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

3 tablespoons olive oil
1.5 cups shallots
1.5 pounds broccoli florets
6 cups chicken broth
1 cups mascarpone cheese
0.25 teaspoons cayenne pepper
1 units salt
3 tablespoons chives

MOM'S BROCCOLI CHEESE SOUP

Mom's broccoli cheese soup is my favorite! My mother has been making this soup for years. It is the only way I can get my son to eat broccoli!

Provided by stelleluna

Time 40m

Yield 6

Number Of Ingredients 9



Mom's Broccoli Cheese Soup image

Steps:

  • Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
  • Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 21.4 g, Cholesterol 56.5 mg, Fat 18.8 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 11.2 g, Sodium 1261.5 mg, Sugar 9 g

3 (14.5 ounce) cans chicken broth
1 head broccoli, chopped
1 head broccoli, finely chopped
½ cup shredded carrots
6 tablespoons salted butter, cubed
1 medium onion, thinly sliced
6 tablespoons all-purpose flour, or as needed
2 cups milk
½ (8 ounce) package processed cheese food (such as Velveeta®), cubed

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  • Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
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