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Broccoli-Mascarpone Soup

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“From Bon Appetit, Dec. 2006 under "All the Trimmings" from Betty Rosbottom. This soup looks terrific in the photo. You can make this a day ahead of serving. Just cover and chill. Heat soup over medium heat, stirring occasionally; do not boil. Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.”

Ingredients Nutrition


  1. Heat oil in large pot over medium heat.
  2. Add shallots; sauté 3 minutes.
  3. Add broccoli; sauté 1 minutes.
  4. Add broth; bring to a boil.
  5. Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
  6. Cool slightly.
  7. Working in batches, transfer soup to blender; puree until smooth.
  8. Return to pot.
  9. Reserve 1/4 cup mascarpone in a small bowl; cover and chill.
  10. Whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
  11. Season with salt. (Up to here can be done 1 day ahead-see note in description).
  12. Garnish with reserved mascarpone.
  13. Sprinkle with chopped chives and serve.

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