Bake Play Smile

MENUMENU
  • Recipes
  • Thermomix
  • Desserts
  • Shop
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Thermomix
  • Desserts
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Thermomix
    • Desserts
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Soups

    Broccoli And Blue Cheese Soup

    Published: Apr 29, 2024 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    A white speckled bowl filled with broccoli soup and blue cheese crumbled over the top.

    Calling all blue cheese fans... this smooth and creamy Broccoli And Blue Cheese Soup is absolutely PACKED with flavour!

    With only 30 minutes cooking time, this delightful veggie packed soup, with a blue cheese twist, is a great starter or mid-week meal.

    Broccoli and blue cheese soup in a bowl with a gold spoon.

    The comforting combo of fresh broccoli with the earthy flavour of blue cheese makes this warming gourmet soup a top favourite of mine. Add some crusty bread for a deliciously hearty meal.

    A big bowl of soup offers such a budget-friendly meal, and there's plenty of easy options such as my classic roast pumpkin soup, healthy chicken and vegetable soup, and creamy zucchini soup.

    Another all-time favourite of mine is my creamy mushroom soup - if you love mushrooms, you'll LOVE this soup!

    Let's get cooking...!

    An overhead shot of soup with blue cheese crumbled over the top.

    Why You're Going To Love This Recipe

    Broccoli and blue cheese soup takes the humble bowl of soup to an entirely new level! Have some warm crusty bread on hand to dip in!

    • So quick & easy - just prep the veggies, simmer and blend - there you have it, a gourmet dish in 40 minutes flat!
    • Blue cheese - gives this soup a distinct subtle depth of flavour and is likely to convert even those who say they're averse to the taste of blue cheese!
    • Healthy option - packed with vegetables, this soup is not only super tasty but so nutritious as well. A great way to boost your daily vegetable intake in one tasty bowl!
    • Freezer friendly - it's always handy to have a few meals available in the freezer for those nights when you know you're going to be running short on time!
    A spoonful of soup held above a bowl.

    What You Need

    Loaded with veggies, this broccoli and blue cheese soup is nutritious AND delicious!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    • Olive oil and butter - to saute the onion, celery and leek.
    • Onion - one medium brown onion, finely diced.
    • Celery - diced into small pieces.
    • Leek - washed and finely sliced.
    • Potatoes - two medium sized potatoes, peeled and diced.
    • Broccoli - two heads of broccoli, cut into florets.
    • Chicken stock - or vegetable stock. Use a store bought liquid stock such as Campbell's for convenience, or make up liquid from stock powder. Of course, you can make your own stock from scratch if you prefer.
    • Blue cheese - such as Stilton, crumbled.
    • Pepper - to season. A little cracked black pepper over the top just finishes this dish perfectly, and as the stock and blue cheese already contain salt, you won't need to add any extra to season.
    Ingredients required, set out on a bench top.

    Equipment Required

    Besides a chopping board and utensils to prepare the vegetables, you will need a:

    • Large saucepan & stove-top.
    • Food processor, blender or Thermomix– for blending the soup.
    A close up shot of crumbled blue sheese sprinkled over broccoli soup.

    Step By Step Instructions

    Potatoes thicken this soup perfectly, while the onion, celery and leek make the classic base flavours. However it's the broccoli and blue cheese that steal the show and give this soup its uniquely delicious flavour!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Saute The Onion, Celery & Leek

    In a large saucepan over a medium heat, add the olive oil and butter. Sauté the chopped onion, diced celery and sliced leek for 5 minutes, or until they have softened.

    Onion, celery and leek being sauteed in the pot.

    Step 2 - Add The Potatoes, Broccoli & Stock

    Add the diced potatoes and broccoli florets to the saucepan.

    Diced potato and broccoli florets added to the pot.

    Pour in the liquid chicken (or vegetable) stock.

    Liquid stock being poured into the pot of vegetables.

    Bring this to a low simmer, cover and cook (stirring occasionally) for 15-20 minutes or until the vegetables have softened.

    The vegetables in the pot after simmering until cooked.

    Step 3 - Blend The Soup

    Reserve 1-2 cups of the soup and set this aside.

    Using a hand-held blender, food processor or Thermomix, blend the remaining soup until smooth and creamy. Take care when blending the hot soup (see tips below).

    Note: if you would like the soup to be smoother, blend the entire soup.

    Pureed soup in the saucepan.

    Add the reserved soup back into the pot with the pureed soup and stir (see tips below).

    Add 120g of the crumbled blue cheese to the soup (reserving the remaining 30g for crumbling over the top). Stir until the cheese has almost melted through.

    Crumbled blue cheese being stirred into the soup.

    Season with pepper.

    Serve broccoli soup with the extra blue cheese crumbled over the top.

    Expert Tips

    • Pureeing the soup - leaving the soup uncovered for about 5 minutes will cool it enough to safely purée or blend it. If you skip this step, there is a risk that the steam from the hot soup will build pressure in the food processor or blender. This may cause the lid to loosen or come off and could result in burns.
    • Chunky vs smooth soup - blending all but 1-2 cups of the soup gives you the perfect balance of a smooth and creamy soup with some remaining chunks! If you prefer a smoother soup, simply blend the entire soup. 
    • Storing - store any leftover soup in an airtight container in the fridge for up to 2 days.
    • Freezer friendly - allow the soup to cool completely and then freeze in an airtight container for up to 3 months. Defrost and reheat in the microwave or on the stove-top.
    • Serving suggestions: Homemade bread rolls, Sourdough bread, Savoury muffins or Pull-apart loaf.
    A close up of a white speckled bowl full of broccoli soup.

    FAQs

    Is the blue cheese flavour strong in this broccoli soup?

    Some blue cheeses can have a very strong taste when eaten on their own, however when melted through this pureed soup, the blue cheese blends easily into the vegetables to give this soup a subtle and unique taste.
    It also depends on what type of blue cheese you choose. Some can be extremely sharp, whereas others are creamy and smooth - pick your favourite!

    What are the different types of blue cheese?

    Some of the well known classics are French roquefort, English stilton, Italian gorgonzola and Danish blue. However there are dozens of varieties of blue cheeses made all over the world now, and they range from soft and creamy, to dry, crumbly and bitey sharp - some are particularly stinky as well!
    I suggest trying a creamy mild blue to start with!

    Related Recipes

    Looking for some more healthy, satisfying and budget-friendly soups? Make sure to pop some in the freezer too!

    • A bowl of creamy white soup with bacon and parmesan.
      Healthy & Creamy Cauliflower Soup | NO Cream!
    • An overhead shot of a bowl of chicken and corn soup.
      20 Minute Chicken & Corn Soup
    • A bowl of creamy pea and ham soup.
      Pea And Ham Soup | Slow Cooker Recipe
    • A bowl of carrot soup with herbs and seeds on top.
      Carrot And Lentil Soup

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A bowl of broccoli and blue cheese soup with extra blue cheese crumbled on top.

    Broccoli And Blue Cheese Soup

    A smooth and creamy Broccoli And Blue Cheese Soup that is PACKED with flavour!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Healthy Soup
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 serves
    Calories: 232kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 2 tbs olive oil
    • 1 tbs butter
    • 1 brown onion finely diced
    • 2 celery sticks diced
    • 1 leek finely sliced
    • 2 potatoes medium, peeled and diced
    • 2 broccoli heads cut into florets
    • 1 ltr liquid chicken or vegetable stock
    • 150 g blue cheese like Stilton, crumbled
    • pepper to season
    Prevent your screen from going dark

    Instructions

    • Place the olive oil and butter into a pot on the stove-top over medium heat. Add the chopped onion, celery and leek and sauté for 5 minutes or until soft.
    • Add the diced potatoes, broccoli florets and liquid chicken (or vegetable) stock.
      Bring to a low simmer, cover and cook (stirring occasionally) for 15-20 minutes or until the vegetables have softened.
    • Reserve 1-2 cups of the soup and set aside.
      Using a hand-held blender, food processor or Thermomix, blend the remaining soup until smooth and creamy.
      Note: if you would like the soup to be smoother, blend the entire soup.
    • Add the chunky soup back into the pot with the pureed soup (see notes).
    • Stir through 120g of the crumbled blue cheese (reserve the remaining 30g for crumbling over the top).
      Stir until the cheese has almost melted.
    • Season with pepper.
    • Serve with the extra blue cheese crumbled over the top.

    Notes

    RECIPE NOTES & TIPS
    • Pureeing the soup - leaving the soup uncovered for about 5 minutes will cool it enough to safely purée or blend it. If you skip this step, there is a risk that the steam from the hot soup will build pressure in the food processor or blender. This may cause the lid to loosen or come off and could result in burns.
    • Chunky vs smooth soup - blending all but 1-2 cups of the soup gives you the perfect balance of a smooth and creamy soup with some remaining chunks! If you prefer a smoother soup, simply blend the entire soup.
    • Storing - store any leftover soup in an airtight container in the fridge for up to 2 days. 
    • Freezer friendly - allow the soup to cool completely and then freeze in an airtight container for up to 3 months. Defrost and reheat in the microwave or on the stove-top.
    • Serving suggestions: Homemade bread rolls, Sourdough bread, Savoury muffins or Pull-apart loaf.

    Nutrition

    Calories: 232kcal | Carbohydrates: 18g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 374mg | Potassium: 762mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 184mg | Calcium: 241mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

    More Recipes

    • Butter cookies filled with Nutella on a cake stand.
      Nutella Thumbprint Cookies
    • Slices of parmesan and panko crumbed pork chops.
      Air Fryer Bone-In Pork Chops
    • Blueberry muffins on a white cake stand.
      Greek Yogurt Blueberry Muffins
    • A spoonful of creamy, cheesy cauliflower and broccoli bake.
      Cheesy Broccoli and Cauliflower Bake
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

    Trending Recipes You’ll Love

    • No-Bake Rum Balls made with coconut, biscuits, condensed milk and cocoa powder.
      Kid-Friendly Rum Balls
    • A quick and easy classic dark chocolate hedgehog slice made with crushed biscuits, walnuts, coconut and condensed milk... the perfect melt and mix slice!
      Chocolate Hedgehog Slice
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Easy Condensed Milk Cookies
    • This new and improved Lemon & Coconut Slice recipe is absolutely perfect! A beautiful tangy base topped with a creamy lemon frosting... it seriously doesn't get any better than this!
      Lemon Coconut Slice - New & Improved

    Cosy Winter Desserts

    • A forkful of moist sticky date pudding with caramel sauce and a scoop of vanilla ice cream.
      Sticky Date Pudding with Caramel Sauce
    • These super easy golden syrup dumplings are sure to become a family favourite! Serve hot with a big scoop of ice-cream for the perfect dessert.
      Easy Golden Syrup Dumplings | Winter Dessert Recipe
    • Chocolate self saucing pudding with ice cream on a plate.
      Chocolate Self-Saucing Pudding
    • A slice of apricot pie with a scoop of ice-cream on top.
      Apricot Pie
    Names of brands that Bake Play Smile has had recipes featured in.

    Lunch Box Snacks

    • A white cake stand with yo yo biscuits that have pink and blue filling.
      Yo Yo Biscuits | Classic Recipe
    • A bowl filled with malted milk and coconut balls.
      Milo Balls | 4 Ingredient Recipe
    • Pieces of chocolate coconut slice on a white plate.
      Easy Chocolate Coconut Slice | Most Popular
    • ANZAC oat biscuits cooling on a wire rack.
      ANZAC Biscuits

    Footer

    Subscribe for weekly updates!

    Subscribe
    • Contact
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • ↑ back to top

    Copyright © 2025 Bake Play Smile

    ↑ back to top

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.