Broccoli-Mascarpone Soup

Vegetarian
Gluten Free
Health score
20%
Broccoli-Mascarpone Soup
45 min.
8
327kcal

Suggestions


If you’re searching for a delightful blend of flavors that will warm your soul and elevate your dining experience, look no further than this Broccoli-Mascarpone Soup. Perfectly vegetarian and gluten-free, it's a creamy, comforting dish that brings bursts of freshness with every spoonful. The star of this recipe, broccoli, is not only a powerhouse of nutrients but also lends its vibrant green color to create an eye-catching presentation.

This soup masterfully combines the subtle bite of cayenne pepper with the luxurious texture of mascarpone cheese, resulting in an indulgent yet healthy starter or snack. The addition of fresh chives not only enhances the flavor but also adds a pop of color, making this dish a feast for the eyes as well as the palate. With the simplicity of the preparation and the comforting scent wafting from the kitchen, it is bound to evoke feelings of home and warmth. Whether you’re hosting a dinner party or enjoying a cozy night in, this soup is the perfect way to impress your guests or treat yourself.

Ready in just 45 minutes, this Broccoli-Mascarpone Soup serves eight generous portions, making it ideal for gatherings or meal prep for a busy week. Rich in flavor yet light on calories, this soup has a delightful balance that will keep you coming back for more. Serve it as an elegant starter, a satisfying antipasti, or simply as a nourishing snack, and enjoy the comforting goodness that this dish brings!

Ingredients

  • 1.5 pounds broccoli florets cut into 1-inch pieces
  • 0.3 teaspoon ground pepper 
  • tablespoons chives fresh chopped
  • cups chicken broth 
  • 12 ounces mascarpone cheese italian divided ( cream cheese)
  • tablespoons olive oil 
  • 1.5 cups shallots sliced ( 6 large)

Equipment

  • bowl
  • ladle
  • whisk
  • pot
  • blender

Directions

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

Nutrition Facts

Calories327kcal
Protein11.94%
Fat68.9%
Carbs19.16%

Properties

Glycemic Index
17.38
Glycemic Load
2.92
Inflammation Score
-8
Nutrition Score
17.346521854401%

Flavonoids

Luteolin
0.69mg
Isorhamnetin
0.08mg
Kaempferol
6.78mg
Myricetin
0.05mg
Quercetin
2.83mg

Nutrients percent of daily need

Calories:327.48kcal
16.37%
Fat:25.83g
39.73%
Saturated Fat:13.06g
81.6%
Carbohydrates:16.16g
5.39%
Net Carbohydrates:12.48g
4.54%
Sugar:5.19g
5.77%
Cholesterol:42.52mg
14.17%
Sodium:110.04mg
4.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.07g
20.14%
Vitamin C:80.11mg
97.11%
Vitamin K:92.71µg
88.3%
Vitamin A:1201.94IU
24.04%
Folate:69.91µg
17.48%
Potassium:573.78mg
16.39%
Vitamin B6:0.32mg
16.13%
Manganese:0.31mg
15.68%
Vitamin B3:3.07mg
15.35%
Fiber:3.68g
14.7%
Phosphorus:136.68mg
13.67%
Calcium:124.18mg
12.42%
Vitamin E:1.46mg
9.72%
Vitamin B2:0.16mg
9.61%
Iron:1.58mg
8.76%
Copper:0.17mg
8.65%
Magnesium:29.51mg
7.38%
Vitamin B5:0.62mg
6.2%
Vitamin B1:0.09mg
5.87%
Zinc:0.71mg
4.74%
Selenium:2.67µg
3.82%
Vitamin B12:0.18µg
2.95%
Source:Epicurious