Calling all blue cheese fans… this smooth and creamy Broccoli And Blue Cheese Soup is absolutely PACKED with flavour!
With only 30 minutes cooking time, this delightful veggie packed soup, with a blue cheese twist, is a great starter or mid-week meal.
The comforting combo of fresh broccoli with the earthy flavour of blue cheese makes this warming gourmet soup a top favourite of mine. Add some crusty bread for a deliciously hearty meal.
A big bowl of soup offers such a budget-friendly meal, and there’s plenty of easy options such as my classic roast pumpkin soup, healthy chicken and vegetable soup, and creamy zucchini soup.
Another all-time favourite of mine is my creamy mushroom soup – if you love mushrooms, you’ll LOVE this soup!
Let’s get cooking…!
Why You’re Going To Love This Recipe
Broccoli and blue cheese soup takes the humble bowl of soup to an entirely new level! Have some warm crusty bread on hand to dip in!
So quick & easy – just prep the veggies, simmer and blend – there you have it, a gourmet dish in 40 minutes flat!
Blue cheese – gives this soup a distinct subtle depth of flavour and is likely to convert even those who say they’re averse to the taste of blue cheese!
Healthy option – packed with vegetables, this soup is not only super tasty but so nutritious as well. A great way to boost your daily vegetable intake in one tasty bowl!
Freezer friendly – it’s always handy to have a few meals available in the freezer for those nights when you know you’re going to be running short on time!
What You Need
Loaded with veggies, this broccoli and blue cheese soup is nutritious AND delicious!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Olive oil and butter – to saute the onion, celery and leek.
Onion – one medium brown onion, finely diced.
Celery – diced into small pieces.
Leek – washed and finely sliced.
Potatoes – two medium sized potatoes, peeled and diced.
Broccoli – two heads of broccoli, cut into florets.
Chicken stock – or vegetable stock. Use a store bought liquid stock such as Campbell’s for convenience, or make up liquid from stock powder. Of course, you can make your own stock from scratch if you prefer.
Blue cheese – such as Stilton, crumbled.
Pepper – to season. A little cracked black pepper over the top just finishes this dish perfectly, and as the stock and blue cheese already contain salt, you won’t need to add any extra to season.
Equipment Required
Besides a chopping board and utensils to prepare the vegetables, you will need a:
Large saucepan & stove-top.
Food processor, blender or Thermomix– for blending the soup.
Step By Step Instructions
Potatoes thicken this soup perfectly, while the onion, celery and leek make the classic base flavours. However it’s the broccoli and blue cheese that steal the show and give this soup its uniquely delicious flavour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Saute The Onion, Celery & Leek
In a large saucepan over a medium heat, add the olive oil and butter. Sauté the chopped onion, diced celery and sliced leek for 5 minutes, or until they have softened.
Step 2 – Add The Potatoes, Broccoli & Stock
Add the diced potatoes and broccoli florets to the saucepan.
Pour in the liquid chicken (or vegetable) stock.
Bring this to a low simmer, cover and cook (stirring occasionally) for 15-20 minutes or until the vegetables have softened.
Step 3 – Blend The Soup
Reserve 1-2 cups of the soup and set this aside.
Using a hand-held blender, food processor or Thermomix, blend the remaining soup until smooth and creamy. Take care when blending the hot soup (see tips below).
Note: if you would like the soup to be smoother, blend the entire soup.
Add the reserved soup back into the pot with the pureed soup and stir (see tips below).
Add 120g of the crumbled blue cheese to the soup (reserving the remaining 30g for crumbling over the top). Stir until the cheese has almost melted through.
Season with pepper.
Serve broccoli soup with the extra blue cheese crumbled over the top.
Expert Tips
Pureeing the soup – leaving the soup uncovered for about 5 minutes will cool it enough to safely purée or blend it. If you skip this step, there is a risk that the steam from the hot soup will build pressure in the food processor or blender. This may cause the lid to loosen or come off and could result in burns.
Chunky vs smooth soup – blending all but 1-2 cups of the soup gives you the perfect balance of a smooth and creamy soup with some remaining chunks! If you prefer a smoother soup, simply blend the entire soup.
Storing – store any leftover soup in an airtight container in the fridge for up to 2 days.
Freezer friendly – allow the soup to cool completely and then freeze in an airtight container for up to 3 months. Defrost and reheat in the microwave or on the stove-top.
Serving suggestions: Homemade bread rolls, Sourdough bread, Savoury muffins or Pull-apart loaf.
FAQs
Is the blue cheese flavour strong in this broccoli soup? Some blue cheeses can have a very strong taste when eaten on their own, however when melted through this pureed soup, the blue cheese blends easily into the vegetables to give this soup a subtle and unique taste.It also depends on what type of blue cheese you choose. Some can be extremely sharp, whereas others are creamy and smooth – pick your favourite! What are the different types of blue cheese? Some of the well known classics are French roquefort, English stilton, Italian gorgonzola and Danish blue. However there are dozens of varieties of blue cheeses made all over the world now, and they range from soft and creamy, to dry, crumbly and bitey sharp – some are particularly stinky as well! I suggest trying a creamy mild blue to start with!
Looking for some more healthy, satisfying and budget-friendly soups? Make sure to pop some in the freezer too!
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Broccoli And Blue Cheese Soup
A smooth and creamy Broccoli And Blue Cheese Soup that is PACKED with flavour!
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Course: DinnerCuisine: Healthy Soup
Prep Time: 10 minutes minutesCook Time: 30 minutes minutesTotal Time: 40 minutes minutes
Servings: 6 serves
Calories: 232kcal
Author: Lucy – Bake Play Smile
Cook ModePrevent your screen from going dark
InstructionsPlace the olive oil and butter into a pot on the stove-top over medium heat. Add the chopped onion, celery and leek and sauté for 5 minutes or until soft. Add the diced potatoes, broccoli florets and liquid chicken (or vegetable) stock. Bring to a low simmer, cover and cook (stirring occasionally) for 15-20 minutes or until the vegetables have softened. Reserve 1-2 cups of the soup and set aside. Using a hand-held blender, food processor or Thermomix, blend the remaining soup until smooth and creamy. Note: if you would like the soup to be smoother, blend the entire soup. Add the chunky soup back into the pot with the pureed soup (see notes). Stir through 120g of the crumbled blue cheese (reserve the remaining 30g for crumbling over the top). Stir until the cheese has almost melted. Season with pepper.Serve with the extra blue cheese crumbled over the top.
NotesRECIPE NOTES & TIPS
Pureeing the soup – leaving the soup uncovered for about 5 minutes will cool it enough to safely purée or blend it. If you skip this step, there is a risk that the steam from the hot soup will build pressure in the food processor or blender. This may cause the lid to loosen or come off and could result in burns.
Chunky vs smooth soup – blending all but 1-2 cups of the soup gives you the perfect balance of a smooth and creamy soup with some remaining chunks! If you prefer a smoother soup, simply blend the entire soup.
Storing – store any leftover soup in an airtight container in the fridge for up to 2 days.
Freezer friendly – allow the soup to cool completely and then freeze in an airtight container for up to 3 months. Defrost and reheat in the microwave or on the stove-top.
Serving suggestions: Homemade bread rolls, Sourdough bread, Savoury muffins or Pull-apart loaf.
NutritionCalories: 232kcal | Carbohydrates: 18g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 374mg | Potassium: 762mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 184mg | Calcium: 241mg | Iron: 2mg
