Creamy Broccoli Cauliflower Soup with Blue Cheese
Warm up with a bowl of creamy broccoli cauliflower soup with blue cheese, a luxurious and indulgent take on classic comfort food. This velvety soup combines the earthy goodness of tender broccoli and cauliflower with the robust tang of melted blue cheese for a flavor-packed experience. Sautéed onions and garlic form the aromatic base, while a splash of heavy cream elevates the texture to silky perfection. The star ingredient, crumbled blue cheese, melts seamlessly into the soup, offering a bold, savory depth. Ready in just 45 minutes, this quick and easy recipe is ideal for a cozy weeknight dinner or an impressive starter at your next gathering. Garnished with fresh parsley and a sprinkle of extra blue cheese, this soup is sure to please both cheese lovers and soup enthusiasts alike. Perfect for chilly evenings and packed with wholesome vegetables—your ultimate creamy soup indulgence awaits!
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Recipe Information
Ingredients
- 2 cups (chopped) broccoli
- 2 cups (chopped) cauliflower
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 (minced) garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup blue cheese crumbles
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil and butter together in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped broccoli and cauliflower to the pot and stir to combine with the onion mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the broccoli and cauliflower are tender.
Remove the pot from heat and use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream, blue cheese crumbles, salt, and black pepper. Cook over low heat for 5 minutes, stirring frequently, until the cheese melts into the soup and the mixture is creamy.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley and additional blue cheese crumbles if desired.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 7197 mg | 313% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 33.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 998 mg | 77% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4178 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
