Broccoli And Blue Cheese Soup

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  • large head broccoli
  • 2 onions
  • 3 cloves garlic
  • olive oil
  • chicken stock
  • ½ teaspoon curry powder
  • ½ cup cream
  • 150g Whitestone Windsor blue (creamy blue)


Chop the whole broccoli into chunks. Peel and finely chop onion and garlic and sauté in a saucepan with a little olive oil until just tender. Add broccoli and enough chicken stock to cover the broccoli and curry powder. Simmer until broccoli is tender. Process in batches until smooth. Return to the saucepan and add cream, heat gently and stir through chopped blue cheese. Serve at once.

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4 thoughts on “Broccoli And Blue Cheese Soup

  1. What scrumptious recipes. I must explore the roasted veges as I am not very good with them – I must keep trying until perfection!

  2. Loved this recipe & so did my husband because he is a big fan of blue cheese. I doubled the recipe as I used it as a main course & we had a couple of bowls each. Very yummy

  3. I’d love to know how many this recipe serves; I assume 4 though I guess it depends on the size of the broccoli head and the amount of stock used.

  4. Help I can’t see the rest of the recipe! I can only see down to “chop the onion and garlic and saut…” I am pretty sure I can guess the rest but I’d love to see how you do it!