Wash and clean broccoli, cut the florets from the stalk, peel the stalk itself and chop the inner core as well.
Too large florets divide in the middle. Dice the onion and also the tomatoes.
Heat the oil in a pot, sauté the onion until translucent, add the diced tomatoes and sauté briefly.
Then add the broccoli florets and the finely chopped stalk and steam for about 2 minutes at medium heat.
Deglaze with white wine and bring to the boil.
Add the broth, bring to a boil, lower the heat and let everything simmer for about 7-8 minutes.
Now remove the soup from the heat and puree with a hand blender.
Add the cheese and let it melt while stirring.
Season the soup with the spices.
Now add the sour cream and once again whip the soup with a blender until creamy.
Decorate with parsley and serve.
Serve with a slice of farmhouse bread or ciabatta.
TIP: If you don’t like cabbage in general, you can blanch the broccoli briefly beforehand and then pour away the water. Then continue to work according to the recipe, just be careful with the cooking time – which is then of course somewhat reduced!