Broccoli and blue cheese soup

    50 min

    Light and creamy broccoli soup with Danish blue cheese. About 155 calories per serving. The blue cheese can be substituted for other cheeses such as blue Stilton or Gorgonzola.

    72 people made this

    Serves: 4 

    • 1 large onion, diced
    • 1 garlic clove, minced
    • 1 medium baking potato (about 250g), diced
    • 600g broccoli florets
    • 2 vegetable stock cubes
    • 1.2L water, warmed
    • 100g Danish blue cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Soften the diced onions and garlic in a little water on a medium heat in a large saucepan. Add diced potato and broccoli florets to the pan and cover for 5 minutes. Crumble the stock cube into the 1.2L of water then pour into the pan and simmer for 20 minutes until the broccoli and potato are tender.
    2. Blend the soup mixture using a food processor or blender until smooth. Return the soup to the heat and add 75g of crumbled cheese and stir to melt. Ladle into warmed bowls and serve with lumps of remaining cheese on top.

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    Reviews in English (2)


    The best broccoli soup I have tasted for years. So simple to make as well.  -  09 Aug 2016


    My first attempt and it's awesome!  -  04 Apr 2018