(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
broccoli florets
onion, chopped
garlic cloves, minced
butter
olive oil
vegetable broth
heavy cream
blue cheese, crumbled
potato, peeled and diced
salt
black pepper
thyme
parsley for garnish
Directions
Heat butter and olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the diced potato and broccoli florets to the pot.
Pour in the vegetable broth and bring to a simmer.
Cover and cook for 15–20 minutes until the vegetables are tender.
Use an immersion blender to blend the soup until smooth and creamy.
Stir in the heavy cream and crumbled blue cheese.
Simmer gently for 3–5 minutes, stirring until the cheese melts completely.
Season with salt, black pepper, and thyme to taste.
Serve hot with fresh parsley on top.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
Add spinach for extra greens and color.
Use cauliflower along with broccoli for a milder flavor.
Swap blue cheese for cheddar or Gruyère for a different taste.
Make it vegetarian with vegetable broth or use chicken broth for deeper flavor.
Stir in a pinch of nutmeg for warmth.
Top with toasted croutons for crunch.
Storage/Reheating
Store leftover Broccoli and Blue Cheese Soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling to keep the creamy texture smooth.
You can freeze the soup for up to 2 months, although the texture may change slightly because of the dairy content. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well and can save preparation time.
What type of blue cheese is best?
Creamy varieties like Gorgonzola or Danish blue cheese work especially well.
Can I make this soup without cream?
Yes, you can substitute milk or a dairy-free alternative for a lighter version.
Is this soup very strong in flavor?
The blue cheese adds a bold flavor, but it balances nicely with the broccoli and cream.
Can I make this soup vegetarian?
Yes, simply use vegetable broth.
How do I make the soup thicker?
Add an extra potato or simmer the soup longer to reduce the liquid slightly.
Can I use another cheese instead of blue cheese?
Yes, cheddar, Stilton, or Gruyère are excellent alternatives.
What can I serve with this soup?
Crusty bread, garlic toast, or a simple salad pair wonderfully.
Can I blend the soup completely smooth?
Absolutely. Blend to your preferred texture, either smooth or slightly chunky.
Can I prepare this soup ahead of time?
Yes, the flavors often become even better after resting overnight in the refrigerator.
Conclusion
Broccoli and Blue Cheese Soup is a creamy and flavorful comfort dish that brings together wholesome broccoli and the rich tang of blue cheese in every spoonful. Easy to prepare and deeply satisfying, this soup is perfect for cozy dinners, light lunches, or elegant starters any time of year.
Broccoli and Blue Cheese Soup is a rich and creamy comfort food recipe made with tender broccoli, potatoes, savory onions, and tangy blue cheese blended into a smooth, flavorful soup. Perfect for cozy dinners or light lunches, this easy homemade soup is hearty, satisfying, and ready in under an hour.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups broccoli florets
1 onion, chopped
3 garlic cloves, minced
2 tablespoons butter
1 tablespoon olive oil
4 cups vegetable broth
1 cup heavy cream
1 cup blue cheese, crumbled
1 potato, peeled and diced
Salt, to taste
Black pepper, to taste
1 teaspoon thyme
Fresh parsley, for garnish
Instructions
Heat butter and olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the diced potato and broccoli florets to the pot.
Pour in the vegetable broth and bring to a simmer.
Cover and cook for 15–20 minutes until the vegetables are tender.
Use an immersion blender to blend the soup until smooth and creamy.
Stir in the heavy cream and crumbled blue cheese.
Simmer gently for 3–5 minutes, stirring until the cheese melts completely.
Season with salt, black pepper, and thyme to taste.
Serve hot with fresh parsley on top.
Notes
Gorgonzola or Danish blue cheese works especially well for a creamy texture and balanced flavor.Blend the soup fully smooth or leave it slightly chunky based on your preference.Add extra potato for a thicker consistency.Avoid boiling after adding cream and cheese to maintain a silky texture.Serve with crusty bread or garlic toast for a complete comforting meal.
