Broccoli And Blue Cheese Soup

A smooth and creamy Broccoli And Blue Cheese Soup that is PACKED with flavour!

5 from 1 vote

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Course: Dinner

Cuisine: Healthy Soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 232kcal

Cost: $10

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.

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.