Broccoli and Blue Cheese Soup

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Broccoli and Blue Cheese Soup
  • 2 heads Broccoli
  • 750ml (1.5 pints) good vegetable stock
  • 1 finely chopped onion
  • 1 finely chopped garlic clove
  • 100g (3.5 oz) mild blue cheese (blue brie works very well)
  • 50ml (2 fl oz) cream or milk (optional)
  • Salt and pepper to taste
  • Gently cook the onion and garlic until translucent. Don’t allow it to brown or it will go bitter.
  • Bring the vegetable stock to the boil.
  • Roughly chop or break up the broccoli and add to the stock.
  • Simmer for about 10 or 15 mins – until the broccoli is tender.
  • Put the broccoli, stock, onions and garlic into a blender and process until smooth.
  • Return to the saucepan and bring back to the simmer.
  • Add the blue cheese and cream or milk if you want. I don’t usually bother with them because the cheese gives the soup as much flavour as it needs. Stir thoroughly until all the cheese has melted.
  • Add salt and pepper to taste. Personally, I don’t bother with the salt because the cheese has plenty of salt in it already, but I do add a dash of pepper.
  • Serve with fresh gluten free bread rolls.


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