Broccoli and Blue Cheese Soup

Brace yourself for a cheesy adventure with this seriously tasty broccoli and blue cheese soup.

Course Soup

Cuisine British

Keyword gluten-free, stilton, vegetarian

Prep Time 15

Cook Time 12

Total Time 25

Servings people

Calories 268kcal

Author Lea

Equipment

large cooking pot
stand blender or immersion (hand-held) electric blender

Ingredients

2 tablespoon rapeseed oil or any suitable oil for frying
1 medium onion finely chopped
3 - 4 cloves garlic thinly sliced
1 slice of fresh ginger (optional) around 5 mm thick; finely chopped
1 medium broccoli approx 450 - 550g separated into small florets and the stem chopped into a cubes
1 l vegetable or chicken stock
220 g blue cheese (Stilton, Roquefort, Gorgonzola, Danish Blue) crumbled into small chunks; keep some cheese aside for serving
200 ml milk (optional) some might prefer to mellow the soup a bit

Instructions

Fry the onion until soft and slightly golden (do it in the same pot where you plan to cook the soup to save yourself more washing).
Add the sliced garlic and chopped ginger (optional); fry for another minute.
Transfer the broccoli florets to the pot, pour in the stock, and bring to a boil. Once boiling, lower the heat and let the soup simmer for around 8 - 10 minutes.
Tip: If you want to use a hand-held blender, cook the soup a little longer to ensure the broccoli stalks are very soft, as the hand-held blenders are less powerful.
Stir in crumbled blue cheese until it dissolves (it might take a couple more minutes).
Take the soup off the heat and blend it. You can keep it in the same pot if using an electric immersion blender or transfer the soup into a stand mixer.
Once you have pureed the soup, taste it to determine if it needs any adjustments or more seasoning.
Tip: If adjusting, bring the soup back to a gentle simmer - you can mellow the soup with a glass of milk and season it with more salt if needed.
Blue cheeses and stock are pretty salty on their own, don't season the soup before blending, as it may be too salty.
Serving: You can serve the soup with a bit of crumbled blue cheese scattered over the top, a pinch of ground pepper and a squirt of balsamic cream vinegar. Additionally, I like decorating the soup with fried onion.
To stretch the soup further, serve it with fresh, toasted or grilled bread. Try grilled baguette with green pesto and melted cheese - a crunchy baguette and creamy soup make a divine combination.

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