Broccoli & Blue Cheese Soup

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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