Monday, August 13, 2012

Guest Post: Broccoli And Blue Cheese Soup

A deliciously warming recipe, the broccoli and blue cheese soup is perfect for lunch or chilly evenings and it can be prepared in just 30 minutes. Served with bread and salad, this makes a delicious light dinner.

It is healthy, light and takes little effort to make. The simplicity of this soup lies only in blending and boiling the broccoli where some blue cheese can be added later. The final result will be a soup that is thin and watery, because there aren't used any ingredients with binders. For making this soup creamy you can add a potato or two in the pot while the soup is boiling. By adding the potatoes you will increase the time of preparation by 10 minutes, but the result will be a creamier soup. You can also add a few tablespoons of heavy cream, which will make it even more velvety.

The blue cheese that will be used in the soup depends entirely on your taste. If the idea of a strong and very flavorsome Roquefort cheese does not seem very attractive then a lighter and softer Gorgonzola will do. You can use a stronger cheese when potatoes are added to the soup, because they absorb the salt in the cheese. Also, you can use only Gorgonzola when you want pure broccoli soup.


•    1 head broccoli, about 300g, roughly chopped
•    Blue cheese, such as Stilton or Roquefort, about 100g, crumbled
•    1 large onion, roughly chopped
•    Olive oil
•    1 large potato, peeled and cubed (optional)
•    1l vegetable stock
•    1 head broccoli, about 300g, roughly chopped


Cook the onion with 1 tablespoon of olive oil in a large pan until soft for about 5 minutes. Add the potato and the stock and simmer until the potato is tender. This should take about 10 minutes.

Add the broccoli and cook for 3-4 minutes until it becomes tender but the color will be the same bright green. In a blender add half of the cheese and whizz until you get a smooth soup. Season the soup, and then serve with the rest of the cheese crumbled over. For additional tastiness, you can add some garlic to the onions.

When you don't feel like cooking you can definitely prepare broccoli and blue cheese soup. I personally used 2 small heads of fresh broccoli, cauliflower and Roquefort cheese. You could easily substitute the cheese of your choice (I think sharp cheddar or Parmesan would work really well). The soup got watery with only a liter of stock.  I also added some fired onions in butter with a bit of curry for extra taste. My kids loved it!

Try more variants of broccoli and blue cheese soup on


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