A hearty, creamy soup made from broccoli, celery and potatoes gently cooked in chicken stock. Crumbled blue cheese adds a lovely depth of flavour to this blended vegetable soup.
Creamy and tasty, this Broccoli and Blue Cheese Soup is so much more than just blended vegetables! The combination of flavours is so good and really enhances the vegetables.
While the blue cheese offers a punch of flavour, I would argue the secret ingredient is the potatoes. Once blended, the potatoes are what give the soup its creamy texture.
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Ingredient notes:
- Broccoli: In season all year around, broccoli is a staple for many families. I love using this versatile vegetable in different recipes.
- Blue cheese: You don't need a fancy, expensive blue cheese for this recipe, just an affordable one from your local supermarket.
- Potatoes: My favourite variety for boiling and mashing is a fluffy potato like Agria.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Melt the butter in a large frying pan over a gentle heat. Add the onion, celery and garlic, then sauté for 5-10 minutes until the vegetables have softened. Chop both the broccoli into florets. Trim the outer edges of the broccoli stalk then dice the remainder of the stalk.
Set aside 1 cup of the broccoli florets, then place the remaining florets and diced stalk into the pan. Add the diced potato and pour in the chicken stock. Simmer for 20 minutes until the potatoes are cooked.
In a heat resistant blender, blend the soup in batches until smooth. Pour the soup into a large saucepan and bring to a simmer. Roughly chop the reserved florets then add to the saucepan with the blue cheese. Stir through and simmer for a further 5 minutes until the florets are cooked though.
Season to taste, then serve in individual bowls. Sprinkle over the remaining blue cheese and a drizzle of cream if you desire.
For another easy soup recipe, have a look at our Slow Cooker Vegetable Soup recipe.
Recipe FAQs:
For sure. To make this soup vegetarian, simply replace the chicken stock with store bought or homemade vegetable stock.
Yes! Double check your stock is gluten free though. In New Zealand, 'Massel' branded stock is gluten free.
Storage:
Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until piping hot.
This soup can also be frozen. Store in an airtight container or freezer bags in the freezer for up three months. Defrost completely before reheating.
Top tips:
Blue cheese is not for everyone. If you or someone you are cooking for doesn't like it, you could substitute it for tasty cheese. Or leave it out all together.
Related Recipes:
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Broccoli and Blue Cheese Soup
A creamy broccoli and vegetable soup flavoured with blue cheese.
Ingredients
- 1 Tbsp butter
- 1 onion, finely chopped
- 3 celery stalks, sliced
- 1 garlic clove, finely diced
- 2 heads of broccoli
- 2 medium potatoes, peeled and diced
- 1 L salt reduced chicken or vegetable stock
- 80g blue cheese, crumbled
To serve
- 20g blue cheese, crumbled
- Cream, optional
Instructions
- Melt the butter in a large frying pan over a gentle heat. Add the onion, celery and garlic, then sauté for 5-10 minutes until the vegetables have softened.
- Chop both the broccoli into florets. Trim the outer edges of the broccoli stalk then dice the remainder of the stalk.
- Set aside 1 cup of the broccoli florets, then place the remaining florets and diced stalk into the pan. Add the diced potato and pour in the stock.
- Simmer for 20 minutes until the potatoes are cooked.
- In a heat resistant blender, blend the soup in batches until smooth.
- Pour the soup into a large saucepan and bring to a simmer. Roughly chop the reserved florets then add to the saucepan with the blue cheese. Stir through and simmer for a further 5 minutes until the florets are cooked though.
- Season to taste, then serve in individual bowls. Sprinkle over the remaining blue cheese and a drizzle of cream if you desire.
Notes
- If you’re not a fan of blue cheese, you can substitute for tasty cheese. Or leave it out all together.
- This soup freezes well. Store in an airtight container for up to three months. Reheat until piping hot.
- If you don’t have a heat resistant blender, allow the soup to cool before blending.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 71915mgCarbohydrates: 24gFiber: 6gSugar: 4gProtein: 12g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Loraine Kopman says
Great broccoli and blue cheese soup - ready in 30 minutes and delicious with a swirl of cream
VJ cooks says
Thanks Loraine, I love this one too!
Lisa andrews says
Hi could u use froze broccoli??
VJ cooks says
Hi Lisa, yes you could use frozen broccoli. However, it will take longer to for the soup to heat up.
Anne Finnie says
Have Maddie this several times this winter. Been lovely. Thanks for a great easy recipe
Jude Sowerby says
Delicious soup now one of my favourites