Boursin Cheese Broccoli Soup

This Boursin cheese broccoli soup is a delicious winter warm up meal. The garlic and herbs in the Boursin give some added depth of flavor. There is now a vegan version of Boursin available so this soup can easily accommodate those with a dairy free preference. I like to serve with a drizzle of olive oil on top and warm cornbread or crusty bread on the side. 

Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

2 garlic cloves, minced

2 pounds frozen broccoli

4 cups vegetable broth

1 teaspoon salt

freshly ground pepper

1 5.2 oz container Boursin Garlic and Fine Herbs (or vegan version)

¾ cup finely grated parmesan (or vegan parmesan)

olive oil to drizzle

Directions

In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook 5-7 minutes, the onions should be translucent. Add the garlic and stir to combine.

Add in the 2 pounds of broccoli, vegetable broth, salt, and pepper. Simmer for 15 minutes.

Remove the pan from the heat and use an immersion blender to puree the soup.  Stir in the Boursin and parmesan until well incorporated. Season to your liking with additional salt and pepper.

Serve in bowls with a drizzle of olive oil and freshly ground pepper on top.

Serves 4-6