I found this recipe while poking around epicurious.com. It’s based on a recipe originally from Bon Appétit, but I added a lot to it (basil, pine nuts, white wine), so I’m taking some of the credit! Ha!

The flavor turned out really, really well. Creamy from the cheese, a little wine taste, lots of broccoli flavor and the basil rounding it all out. It would make a great first course to a pasta meal or just on its own with some bread. I found marscapone easily but if you couldn’t, regular cream cheese would probably be fine.

Broccoli Marscapone Soup
About 6 servings
2 tbsp olive oil
1 medium yellow onion, diced
1 pound broccoli florets,
4 cups low-salt chicken broth
1/2 cup white wine (I used some open Sokol Blosser Evolution that was in the fridge)
8 oz mascarpone cheese (Italian cream cheese)
2 tbsp toasted pine nuts
1/4 cup loosely packed fresh basil leaves
Salt & pepper
Dash of . . . → Read More: My New Favorite Broccoli Soup