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This Easy Broccoli Soup With Blue Cheese Croutons is creamy, smooth and comforting. Great for a meal or a dinner starter. The blue cheese croutons add extra crunch and flavor to the soup.
It is starting to feel a lot like winter these days, I got some of my scarves and winter gloves in use again. It is time to start making soups, drink hot tea and I guess – stay more indoors.
For these cold days, I have a very simple recipe for broccoli soup with blue cheese croutons. This soup is great for fall and winter, has light, creamy texture and is loaded with flavors. I know that pretty much anyone can make a cream of broccoli soup, I just added some blue cheese croutons to make mine extra special. It is even good for the coming holidays, even though there is no pumpkin in it. Broccoli is nutritious, low in calories and rich in vitamins, minerals and fiber.
What ingredients do I need to make this easy broccoli soup?
- olive oil
- onion
- carrot
- broccoli
- potatoes
- chicken or vegetable stock
- blue cheese
- salt and pepper
- bread
- white wine
How to make the best broccoli soup on the stove top:
I like all kinds of soups and i just prefer making simple ones like this broccoli soup. It only takes around 45 minutes to prepare and can be refrigerated for up to 4 days.
No slow cooker is required, broccoli cooks quickly.
Broccoli Soup:
- Preheat olive oil in a large pot over medium heat. Sauté onion for 1 minute until translucent. Add carrot and potato and cook until softened or for 3 more minutes.
- Add broccoli florets, stock, salt and pepper and cook covered until florets are tender (fot at least 10 -15 minutes). Add 1/4 cup blue cheese.
- Working in batches, puree soup i a blender. (It depends on your preference if you’d like your soup smooth or chunky).
- Divide soup between 4 bowls. Garnish with florets and remaining blue cheese. Add 1 crouton per bowl.
Blue Cheese Croutons:
- In a skillet over low medium heat combine blue cheese and wine. Stir until crumbles melt and mixture starts to bubble. Add bread slices, they will start to soak up the sauce, cook for about 1 minute per side. Croutons are ready, when they turn golden. Work quickly and make sure they don’t burn.
What these to add to this easy broccoli soup?
I used Gorgonzola cheese in the soup and croutons, because I like it and it melts easily. Any kind of blue cheese could be substituted.
You can use cheddar, mozzarella or parmesan cheese.
Making cheese croutons:
What I  like most about this broccoli soup are the blue cheese croutons. They are crunchy and flavorful. Instead of small cubes, I used baguette and cut come this slices for the croutons. The idea really is to melt some blue cheese (mixed in with some wine and olive oil), then quickly add croutons (bread slices) and cook  for 1 minute per side, or until golden. Croutons are totally optional, but recommended!
I’m pretty sure this soup isn’t for everyone (some people just don’t like of can’t have blue cheese), but I really like it!
Broccoli Soup With Blue Cheese Croutons
Ingredients
Soup
- 3 tsp olive oil
- 1 small onion chopped
- 1 medium carrot chopped
- 1 1/2 pounds (750 gr) broccoli florets chopped
- 1 medium ruset potato choppedd
- 3 cups low sodium chicken of vegetable broth, (can use chicken bullion and water or chicken base)
- 1/2 cup crumbled Gorgonzola cheese divided
- 1/2 tsp salt
- 1/2 tsp black pepper
Croutons
- 4 thin slices of french bread or baguette
- 4 tbsp Gorgonzola cheese
- 1 tsp olive oil
- 1 tbsp white wine
Instructions
Broccoli Soup:
- Preheat olive oil in a large pot over medium heat. Sauté onion for 1 minute until translucent. Add carrot and potato and cook until softened or for 3 more minutes.
- Add broccoli florets, stock, salt and pepper and cook covered until florets are tender (fot at least 10 -15 minutes). Add 1/4 cup blue cheese.
- Working in batches, puree soup i a blender. (It depends on your preference if you'd like your soup smooth or chunky).
- Divide soup between 4 bowls. Garnish with florets and remaining blue cheese. Add 1 crouton per bowl.
Blue Cheese Croutons:
- In a skillet over low medium heat combine blue cheese and wine. Stir until crumbles melt and mixture starts to bubble. Add bread slices, they will start to soak up the sauce, cook for about 1 minute per side. Croutons are ready, when they turn golden. Work quickly and make sure they don't burn.
Notes
Chicken/vegetable stock could be substituted with chicken or vegetable bullion or chicken base.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Whenever croutons are mentioned in the same sentence with soup…I ‘m there! This sounds so cozy and delicious! Nice recipe!
Thanks Annie!!!
Great idea to add blue cheese to croutons. I am such a sucker for blue cheese, as well as broccoli soup. Yummy.
This looks amazing. Two of my favorite savory foods are soup and gorgonzola. Lovely!
Do you have an immersion blender? It’s seriously my favorite kitchen gadget. Saves all those blender batches!
Thanks Mir! I used to have an immersion blender, but it stopped working. I keep forgetting to order a new one. It sure does save all the batches and it is great for soups ! Thanks for the reminder 🙂
I love broccoli Mira and this soup looks amazing! I can have this for dinner everyday 🙂 Pinned! & I love the soup bowl, so pretty !
What a delicious soup. I love that you used gorgonzola for the croutons. Lovely dish.
Thank you Janette!
Wow, this is a fantastic flavour combination!! I adore blue cheese, I haven’t shared a blue cheese recipe because I didn’t think many people liked it but you’re encouraging me to! Thanks so much for this recipe Mira! I’ve just emailed it to my broccoli obsessed friend too, she’ll drool over this!! 🙂
thanks Nagi!
we just got snow! so this looks like a perfect recipe! soup season 😉 yum!
Your broccoli soup looks so warming and so decadent. Perfect for a night in or watching a movie this weekend. Wonderful post
Thank you!
My husband and I love blue cheese so this soup is perfect for us!! It is great that it last up to 4 days because I would not mind eating the same thing for two or three days. Pinned!
Yum, I could go for some of this soup right about now, and the croutons are very interesting! In a good way of course! 🙂