I remember when I lived in New York years ago, someone told me that Thanksgiving was generally the marker of when the weather turned. From that year and my last couple years in the Boston area I think they were right – milder days are more common and the sun has more heat before, but it’s decidedly wintery after. True, this year seems milder than others which I’m thankful for as I am still hanging out in parks with my toddler most days. But there’s generally more of a chill in the air. And I need soup much more often.
In the eight days my parents were here over Thanksgiving, for example, we had soup three times and it could easily have been more. The colder weather is also meaning I really need to use the broccoli that has been doing it’s best to keep growing.
My mum suggested the old British favorite stilton and broccoli soup and I remembered the tasty pumpkin, cheddar and broccoli version I made last year. Between the two, what we had in the fridge and what I thought would be good together I arrived at this gorgonzola, rutabaga and broccoli soup and what a delicious destination it was.
One of the great things about broccoli soup in any form is it is a great way to use up less than perfect heads of broccoli. This was definitely the case with a couple of our plants. While it’s great to get a secondary crop, there has been a lot at once this year so some has been left on the plants longer than it should have.
In soup, however, it’s all blended up so you can’t tell but you still get all the goodness. It’s also a great way of sneaking some very healthy vegetables into those that might be a bit more resistant.
How it’s made
This is a really easy soup to make. You just lightly cook the onions, add the rutabaga and broccoli and let them sweat a little. Then add the stock and cook until the vegetables are tender. Blend it up them stir through the cheese until it melts.
Exactly how much cheese you add is up to you as it depends how much of the gorgonzola flavor you want. I do recommend at least putting a little extra on top of the bowl as you serve it to get the flavor coming through.
This gorgonzola, rutabaga and broccoli soup is deliciously smooth and comforting, perfect for those chilly days. Plus it’s pretty good for you too and a great way to sneak veggies in to those that may be less willing. And use up broccoli, as was the case for us, though I can see us getting more to make this. Its definitely one we will have again.
A delicious twist on the more common broccoli cheddar soup, this soup is comforting and delicious.
- 2 tbsp butter oil or half and half
- 1/2 onion diced
- 1 lb rutabaga 450g swede, peeled and diced in medium-sized pieces
- 8 oz broccoli 225g, roughly chopped (you can use stems as well as the florets)
- 3 cups stock 720ml, eg vegetable, chicken
- 2 oz gorgonzola 60g, or more to taste plus some to top
Warm the butter and/or oil in a pan and add the onion. Cook, stirring occasionally, for a couple minutes.
Meanwhile peel and dice the rutabaga/swede and chop up the broccoli then add them to the pan. Cover the pan with a lid and reduce the heat and cook for a couple minutes to let the vegetables sweat and soften.
Add the stock, bring to a boil then reduce to a simmer. Cook for around 10 minutes until the vegetables are tender.
Remove from the heat and blend the soup. Then break up the gorgonzola and stir it in so it melts in the heat of the soup.
Serve with a few more small chunks of the gorgonzola on top.
I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Try these other comforting soups:
Remember to pin for later!