Creamy Broccoli Soup

PREP TIME: 10min
COOK TIME: 20min
SERVES: 6 servings


  • 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.
  2. Add the shallots and cook briefly to soften, 3 to 4 minutes.
  3. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. 
  4. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. 
  5. Cool for about 5 minutes. 
  6. Carefully add the soup to a blender, in small batches, and blend until smooth. 
  7. Pour the puree into a clean large saucepan over low heat. 
  8. Add hot water to thin, if necessary. 
  9. Whisk in all but 1/2 cup of the mascarpone. 
  10. Taste and adjust the seasoning, as necessary.
  11. To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.