Fast Recipes

Broccoli soup with Gorgonzola toasts

The creamy soup uses broccoli stalks for the soup base and sauteed florets as a garnish.

By Lisa Featherby
  • Serves 4
Broccoli soup
Broccoli soup

Here we've reserved the very tops of the florets and sautéed them separately for a garnish, and cooked the stalks for the soup base. By all means use all the broccoli in the soup - the texture will just be a little grainy.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, bruised
  • 2 heads (750gm) broccoli, top of the florets removed, stalks chopped
  • 1 potato (240gm), peeled and chopped
  • 1 litre chicken or vegetable stock (4 cups)
  • 185 ml pouring cream
  • 4 thick slices rye bread
  • 2 tbsp butter, plus extra melted for brushing
  • 125 gm Gorgonzola, crumbled

Method

Main
  • 1
    Preheat oven to 200C. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (5 minutes). Add broccoli stalks, potato and stock, bring to the boil, then reduce to a simmer and cook until stalks and potato are tender (13-15 minutes). Cool briefly, then purée with a hand-held blender, or in an upright blender. Season to taste, stir in cream and bring back to a simmer.
  • 2
    Meanwhile, place rye bread on an oven tray and brush with melted butter, then bake in oven until starting to turn golden (4-6 minutes). Top with cheese and bake until cheese melts (3-5 minutes).
  • 3
    Heat remaining butter in a frying pan over high heat, add broccoli florets and sauté until tender (3-5 minutes).
  • 4
    Top soup with broccoli florets and serve with cheese toasts.