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.
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
Instructions
Soup Preparation
- 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.
- In a large saucepan, melt butter over medium heat and sauté sliced shallots for 5 minutes until softened.
- Add diced potatoes to the saucepan and cook for an additional 3–4 minutes, stirring to coat in butter and shallots.
- 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.
- Add crumbled blue cheese and milk to the saucepan, then blend using an immersion blender until smooth and creamy.
- 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.