Sunday, March 30, 2008

Broccoli Mascarpone Soup

I am always looking for new soup recipes, and when I came across
this recipe on Epicurious, I knew I had to try it. Below is how I made the soup (just a few small variations from the original..)


  • 2 large heads of broccoli, chopped into florets
  • 2 large shallots, chopped
  • 3 tbsp olive oil
  • 8 oz mascarpone cheese
  • 6 cups chicken broth
  • 1/4 cup asiago cheese (not in original recipe)
  • 2 cloves garlic, chopped (not in original recipe)
  • 1/2 tsp cayenne pepper (original recipe called for 1/4 tsp)


  • Heat olive oil in a large pot over medium heat; add shallots and saute for 3 minutes
  • Add garlic and broccoli; saute 1 minute
  • Add chicken broth; bring to a boil and then reduce heat to medium-low. Cover and simmer until the broccoli is tender, about 10 minutes. Cool slightly.

  • Puree the soup using a handheld immersion blender or by transferring batches to a blender and then returning to the pot.
  • Whisk in the mascarpone cheese, asiago cheese, and cayenne pepper.
  • This soup can be made ahead of time, up to a day before serving. To reheat, heat on medium being careful not to boil the soup. Garnish with mascarpone and asiago.

I think this is my new favorite soup! It was so easy but it tasted like a very complex soup that had cooked all day. I love the heat the cayenne added - not spice, but a good heat. I would definitely recommend this soup!

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  1. WOW, that looks good. I would never think to put marscapone in soup! I will definitely be trying this one! :-)

  2. I just made this yesterday. It was so good and so easy! Thx. I added more cayenne pepper, probably 2 tsp. We loved it.

  3. Try adding ground cloves. Had it this week at a gourmet dinner and it was to die for.