Broccoli and Blue Cheese Soup

    55 minutes

    This is a great recipe for a tangy soup that uses a broccoli and chicken stock base then is accented with blue cheese.

    87 people made this

    Serves: 6 

    • 1 large brown onion, finely diced
    • 1 tablespoon olive oil
    • 2 heads of broccoli, chopped roughly
    • 2 medium potatoes, peeled and diced
    • 4 cups (1 litre) chicken stock
    • 100g blue cheese (such as Stilton), crumbled

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a large saucepan, cook the onion in olive oil until tender, but not browned.
    2. Add the chopped broccoli and potato then fry while stirring until slightly tender; about 3 minutes. Add all the stock and simmer until tender 30-40 minutes.
    3. Turn off and cool slightly then add the blue cheese, stirring through until melted. Puree soup in a blender.

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    Reviews in English (94)


    Can someone tell me if you just use the florets or the whole stalk as well as I would love to have a go at this recipe  -  16 Apr 2012  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. Just to clarify the quantities - use a full crown of broccoli and medium sized potatoes  -  19 Dec 2009  (Review from Allrecipes UK & Ireland)


    made this soup today. i added a few things; garlic granuals whilst ooking the onions, a leek and some cauliflower. i also put 150g of stilton in. THIS IS THE BEST SOUP IVE EVER TASTED. massive recommend  -  05 Jan 2012  (Review from Allrecipes UK & Ireland)