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Smooth Blue Cheese Broccoli Soup

Try this light and silky smooth broccoli soup - completely made from scratch. The addition of blue cheese makes this simple soup elegant enough to serve at any dinner party! Use cashew cheese to make this a vegan broccoli soup.

Course Appetizer, Main Course
Cuisine American
Keyword blue cheese soup, broccoli soup, creamy soup with broccoli and cheese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 140 kcal
Author Mahy

Ingredients

  • 1/2 tablespoon olive oil
  • 1 onion finely diced
  • 1 bell pepper (green is best for color), finely diced
  • 3 cloves garlic minced
  • 1/2 teaspoon oregano
  • 3 cups broccoli florets (fresh or frozen)
  • 4 cups vegetable stock
  • 1/2 teaspoon oregano
  • 1/2 cup navy beans ( if canned, drained and rinsed)
  • 1/4 cup crumbled blue cheese (use vegan cheese if vegan)
  • 1 pinch oregano

Garnish

  • 1/4 cup crushed pistachios
  • 1/4 cup blue cheese crumbles (or vegan cheese)
  • drizzle of olive oil (optional)

Instructions

  1. Sauté the onion, sweet peppers and garlic in olive oil over medium heat in a large pot. Add the oregano and sauté until the veggies are translucent and have a light golden color.
  2. Then add in the broccoli florets and give it a 1 minute sauté before adding the stock. If you’re using low sodium stock you’ll need to add in some salt to your taste. And add the oregano.
  3. Let the mixture come to a boil over medium heat and lower the heat to low, cover the pot and let the broccoli florets cook for 10-15 minutes (depending n the size of the florets).
  4. Add the navy beans and blue cheese, and cover the pot again. Let the soup simmer for another 10 minutes until all the colour blend together.
  5. Uncover the pot, add a pinch of oregano and salt if needed, then use an immersion blender to puree the soup to a silky smooth texture. If you feel the soup is too thick for your liking, add a couple tablespoons of the stock at a time and puree. Repeat this step until you reach your preferred consistency. Or you can leave it as chunky as it is if you prefer a chunky soup.
  6. Serve the soup garnished with crushed pistachios, crumbled of cheese and a faint drizzle of olive oil. Enjoy! :)

Recipe Notes

  • Instead of adding all the oregano at once—either at the end or at the beginning of the soup, try breaking down the full amount of oregano (or the spice you’ll be using in any soup) throughout the recipe. This layering of flavor makes a real difference.
  • Feel free to add some more broth to the soup to make it thinner but remember to add any liquid very slowly and carefully. Once it is to thin, all you can do is try and thicken it with more beans.
  • I love the pairing of broccoli and pistachios, but you can use any nuts you want! Walnuts, hazelnuts, and macadamias would be my recommendation.
Nutrition Facts
Smooth Blue Cheese Broccoli Soup
Amount Per Serving (1 serving)
Calories 140 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 800mg35%
Potassium 358mg10%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 4g4%
Protein 6g12%
Vitamin A 1345IU27%
Vitamin C 68.1mg83%
Calcium 109mg11%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.