Winter is the best time for hearty soups and stews. For this recipe I like to use creamy mascarpone cheese. This soft Italian cheese is similar to cream cheese, but unlike most cheeses, it does not contain rennet.

This recipe has minimal ingredients and comes together quickly. The broccoli and cayenne pepper create a rich, warming soup that is both metabolism-boosting and detoxifying. Plus, each cup contains a full serving of vegetables!

Creamy Italian Broccoli Soup

Serves: 8

Prep time: 10 min
Cook time: 20 min


3 tablespoons coconut oil

1 cups chopped shallots

1.5-2lbs broccoli florets

6 cups low-sodium vegetable broth

1 cup marscapone cheese

1/4 tsp cayenne pepper

salt for seasoning


Heat the oil in a large pot over medium heat. Add the shallots and sauté till translucent, about 3 minutes. Add the broccoli and sauté for 1 minute. Add vegetable broth and bring to a boil. Simmer for 10 minutes, or until vegetables are tender.

Using a Vitamix or other high-speed blender, blend soup mixture until smooth. Return soup to pot and set on low heat. Slowly whisk in marscapone cheese and cayenne pepper. Whisk till fully dissolved. Add salt, if desired. When soup is warmed throughout, remove from heat.

Serve warm and top with a dollop of marscapone cheese.

Leftovers may be stored in mason jars and refrigerated.