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Creamy Broccoli and Blue Cheese Soup with Crispy Broccoli Croutons

This creamy broccoli and blue cheese soup combines tender broccoli florets, diced potatoes, and shallots with a smooth, rich cheese base. Topped with roasted broccoli stem croutons, it’s a no-waste, flavorful, and comforting soup perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Roasting broccoli stems 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 40 g butter
  • 3 pieces shallots sliced
  • 1 head broccoli separate florets and stems, florets for soup, stems for croutons
  • 1 large potato diced
  • 120 g blue cheese crumbled
  • 500 ml chicken stock
  • 50 ml milk
  • 1 tbsp olive oil for roasting broccoli stems

Method
 

Soup Preparation
  1. Preheat oven to 180°C (350°F). Peel and dice broccoli stems into small cubes, toss with olive oil, and spread on a baking tray. Roast for about 10 minutes until golden and crisp.
  2. In a large saucepan, melt butter over medium heat and sauté sliced shallots for 5 minutes until softened.
  3. Add diced potatoes to the saucepan and cook for an additional 3–4 minutes, stirring to coat in butter and shallots.
  4. Pour in chicken stock, bring to a boil, then reduce heat to simmer. Add broccoli florets and cook until all vegetables are tender, about 6–8 minutes.
  5. Add crumbled blue cheese and milk to the saucepan, then blend using an immersion blender until smooth and creamy.
  6. Season with salt and black pepper to taste. Serve hot, garnished with roasted broccoli stem croutons and extra blue cheese crumbles if desired.

Notes

  • Use fresh, firm broccoli for the best texture and flavor.
  • Monitor the roasting broccoli stems closely to avoid burning.