This broccoli and blue cheese soup is a creamy and comforting soup with a delicious savory flavor. The mild broccoli pairs beautifully with the rich and slightly tangy taste of blue cheese, giving this simple soup a little more character. Finished with crumbled blue cheese and fresh spring onion, it makes a cozy and satisfying lunch or light dinner.
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A creamy soup with a savory twist
If you enjoy simple vegetable soups but want something with a little more flavor, this broccoli and blue cheese soup is a great choice. The potato gives the soup a naturally creamy texture, while the blue cheese melts into the hot soup after blending, adding richness and a subtle tangy flavor.
I like to keep the recipe itself simple and let the blue cheese be the main flavor. A little extra crumbled cheese on top adds even more flavor and makes the soup look inviting when served.
This is also a great way to turn a few everyday ingredients into a more substantial bowl of soup. Serve it with some crusty bread for a comforting lunch or light dinner.
Which ingredients to use
- Broccoli: Use both the florets and the stem. The stem is completely edible, but the outer layer can be tough and fibrous, so peel it before chopping. Both fresh and frozen broccoli can be used.
- Blue cheese: The blue cheese is what gives this soup its distinctive flavor. You can use a mild or stronger variety depending on how pronounced you want the flavor to be. Gorgonzola, Roquefort, Danish Blue or Stilton are all good options.
- Potato: Use a starchy potato such as a Russet. It helps thicken the soup and gives it a naturally creamy texture when blended.
- Onion and garlic: These simple aromatics provide a savory base and complement both the broccoli and blue cheese.
- Vegetable stock: I use vegetable stock to keep the soup vegetarian. Choose a low-sodium stock if possible, as the blue cheese will add quite a bit of salt. Chicken stock can also be used if preferred.
- Olive oil: I use olive oil to sauté the vegetables, but you can also use butter or another cooking oil of your choice.
- Seasoning: Keep the seasoning simple with freshly ground black pepper and salt if needed. Taste the soup before adding salt, as blue cheese can already be quite salty.
- Garnish: Crumbled blue cheese adds a stronger burst of flavor to each spoonful. Thinly sliced green parts of spring onions add a fresh touch and a little color.
How to make broccoli and blue cheese soup
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
This creamy broccoli soup with blue cheese comes together in a few simple steps. The vegetables are gently cooked until tender and blended until smooth, then the blue cheese is stirred into the hot soup, adding richness and a delicious savory flavor.
- Prepare the vegetables: Cut the broccoli into florets and prepare the stem by trimming away the tough bottom and peeling the fibrous outer layer. Cut the stem into smaller pieces. Peel and cube the potato, then finely chop the onion and garlic.
- Sauté the onion: Heat the olive oil in a large pot and gently sauté the onion for 2 to 3 minutes until softened and translucent.
- Cook the vegetables: Add the garlic, broccoli and potato and cook for a few minutes. Pour in the vegetable stock. Bring everything to a boil, then reduce the heat and simmer until the vegetables are completely tender.
- Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If the soup is too thick, add a little extra stock or water until you reach the consistency you like.
- Add the blue cheese: Remove the pot from the heat and add part of the crumbled blue cheese. Stir until the cheese melts into the hot soup and is evenly incorporated. Taste and season with black pepper and salt if needed.
- Finish and serve: Divide the soup between bowls and top with the remaining crumbled blue cheese. Finish with thinly sliced green parts of spring onions for a fresh contrast.
How to store
Let the soup cool to room temperature and store it in the fridge in an airtight container for up to 3 days.
This soup can also be frozen for up to 3 months. Once cooled, transfer it in smaller portions to a freezer-safe container. Thaw the soup overnight in the refrigerator and reheat gently on the stovetop or in the microwave. If it has thickened during storage, add a splash of vegetable stock or water while reheating to bring it back to the desired consistency.
How to serve this broccoli soup
This soup is delicious on its own, but a few simple additions can turn it into a more filling meal. Serve it with crusty bread, toasted sourdough, homemade croutons or even with oven roasted chickpeas for some extra texture.
For a fresh contrast to the rich blue cheese, top the soup with thinly sliced spring onions, chives or fresh parsley.
If you want to make it more substantial, serve the soup alongside a simple green salad or a light sandwich for an easy lunch or dinner.
More soup recipes to try
- Easy broccoli soup
- Celery soup recipe
- Savoy cabbage and lentil soup
- Roasted cauliflower soup
- More soup recipes to discover
Broccoli and Blue Cheese Soup
Ingredients
- 1½ pounds broccoli stem and florets
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium potato (7 ounces) peeled and chopped
- 4 cups vegetable stock
- 1 tablespoon olive oil
- 2½ ounces blue cheese (70 grams) for the soup
- salt and pepper to taste
Garnish
- 1 ounce blue cheese for garnish
- spring onion thinly sliced
Instructions
- Cut the broccoli into florets and trim the tough end from the stem. Peel the stem to remove the fibrous outer layer, then cut it into small pieces.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 2–3 minutes, until softened and translucent.
- Add the broccoli, potato and garlic and stir to combine. Cook for 1-2 minutes then pour in the vegetable stock.
- Bring to a boil, then reduce the heat, cover and simmer for about 15 minutes, or until the vegetables are tender.
- Blend the soup with an immersion blender until smooth and creamy. Remove the pot from the heat and add ⅔ of the crumbled blue cheese. Stir until the cheese has melted into the hot soup. Taste and season with salt and black pepper if needed.
- Ladle the soup into bowls and finish with the remaining crumbled blue cheese and thinly sliced green parts of spring onion. Serve warm.
Notes
- Blue cheese: Use a mild or stronger blue cheese depending on how pronounced you want the flavor to be. Gorgonzola, Roquefort, Stilton or another creamy blue cheese all work well.
- Adding the cheese: Add the blue cheese to the hot, blended soup off the heat and stir until melted. This gives the soup a creamy texture while keeping the blue cheese flavor balanced.
- Seasoning: Taste the soup before adding salt, as blue cheese and vegetable stock can already be quite salty.
- Fresh or frozen broccoli: Both fresh and frozen broccoli work well in this recipe. Frozen broccoli does not need to be thawed first.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months.
