Broccoli soup with gorgonzola cheese

This velvety soup (velouté in French) with broccoli and gorgonzola cheese is so light and creamy even if it is served with a little bit of garlicky croutons. It’s unbelievable how a soup can be so creamy without using any heavy cream. It’s really good and easy to make, you just have to be delicate with the broccoli flowers when stirring them into the casserole :-) Italian gorgonzola cheese is more subtle in taste than the French Roquefort but still it gives to the dish an interesting character with the exception that I had to use a little bit more in quantity than with Roquefort cheese in order to better feel it in the mouth.

If you want to stay in the same theme of flower shape vegetables and follow their story, you can make this other velouté with cauliflower, pears and Roquefort cheese that resembles a little bit to this recipe due to the presence of its Italian colleague gorgonzola.

Taste them both and tell me which one you prefer :) 

In two words:

“You will know how hard it is,
the bread of foreigners, and how hard it is
to go down and up using the stairs of foreigners.
And the thing that will be more hard for you,
will be the bad and stupid company
to whom you relayed and left for this valley of exile…
and it will be your honor (later?)
to realize you were the only defender of yourself”.

To Start...

difficulty easy
preparation– 10’
cooking - 30’ (with the lid on) +5’ (without the lid and in high heat)
serves - 3-4  


  • 1lt of hot water
  • 1 brick of vegetable stock
  • 1 medium size onion
  • 1 medium size broccoli (*)
  • 100gr of gorgonzola cheese
  • 4 teaspoons of olive oil
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper
  • 1 slice of soft white bread
  • 5gr of unsalted butter
  • a bit of finely sliced garlic


  • Wash the broccoli
  • Separate gently its flowers
  • Peel and chisel the onion
  • Heat-up the water
  • Dice the cube of vegetable stock in small cubes
  • Put the small cubes of stock into a large bowl and pour the water in
  • Whisk everything with a whisk in order to dilute the small cubes and make a vegetable stock
  • Heat-up a casserole
  • Add the onion and stir until its humidity evaporates a little bit
  • Add the olive oil and stir until it becomes a bit brown
  • Add the flowers of broccoli and stir gently to try to cover them with oil
  • Add the vegetable stock and stir again gently
  • Add salt and pepper and stir gently one last time
  • Put the lid on and cook for 30’ over low heat
  • Take the lid off and keep cooking over high heat for 5’
  • Check the flowers to see if they are cooked and if yes use a stick blender to mix everything
  • Slice the gorgonzola into small pieces
  • Add the cheese into the soup and try to melt it by stirring constantly with a wooden spoon
  • Slice the soft white bread in small cubes
  • Peel and chisel finely a bit of garlic
  • Heat up the butter in a pan
  • Stir in the garlic at first and then add the cubes of soft white bread; you need to stir constantly in order to avoid burning the bread cubes
  • Serve the soup with some garlicky croutons and a bit of parsley
  • Enjoy :-)


recipe by Edda Onorato on the blog Un déjeuner de Soleil.

(*) it’s better to use organic broccoli but you can find good conventional broccoli

o-o C'est si bon ! o-o

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