Cream of Broccoli Soup

Now that fall is here soup is on the menu more often. I could eat soup every day - there are so many ways to make it and serve it. Soup and sandwiches, soup and salad, soup and bread - the perfect pairing. On Sunday our youngest daughter and her boyfriend came for lunch before she had to fly to Alaska on her first business trip. I made this Cream of Broccoli Soup, a Roasted Tomato Tart and a Green Salad, with berries and white chocolate sauce for dessert.

Making soup from scratch doesn't take much time at all and tastes so much better than even the best packaged soup, be in from a can or a tetra pack. What made this soup special is that I sprinkled a little crumbled blue cheese on top just before serving and it melted into creaminess that blended perfectly with the fresh broccoli.

Cream of Broccoli Soup
Serves 4

1 Tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
4-5 cups broccoli, very coarsely chopped (not really chopped, in florets, with the stem in one-inch chunks)
3-4 cups chicken broth, preferably homemade, or low-sodium
salt and pepper to taste
2 Tablespoons heavy cream (whipping cream)
1/4 - 1/2 cup crumbled blue cheese

Heat oil in medium saucepan. Add onion and garlic and saute until soft, but not brown. Add broccoli and chicken broth. Bring to a boil, then lower heat, cover and simmer about 15 minutes or until broccoli is very tender. Let cool slightly, then puree, either with a stick blender, or regular blender. Adjust seasonings. Just before serving, stir in the cream. Ladle into soup bowls and sprinkle 1-2 Tablespoons of blue cheese over bowl.