Broccoli & Blue Cheese Soup

bowl Serves 4-6


  • 1 Tbsp Olive Oil
  • 1 Onion, peeled and chopped
  • 2 cloves Garlic, crushed
  • 2 heads Broccoli, trimmed and cut into florets
  • 4 cups Vegetable or Chicken stock
  • ½ cup Cream
  • 50g Blue Cheese, crumbled
  • salt and pepper to taste
  • 25g Blue Cheese, extra
  • 2 Tbsp toasted Pine Nuts
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  • Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until golden.

  • Add the broccoli and stock to the pan. Cover and bring the soup to the boil. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender.

  • Place the soup in the bowl of a food processor and whizz until it is smooth. Stir in the cream and blue cheese. Season to taste with the salt and pepper.

  • Ladle the soup into bowls, crumble over the extra blue cheese and sprinkle with the pine nuts. Serve with toasted ciabatta.

  • Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

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