Creamy Broccoli Cauliflower Soup With Blue Cheese

"The blue cheese flavor is kind of subtle, but makes the soup tasty."
 
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photo by Autumneyes photo by Autumneyes
photo by Autumneyes
photo by *Parsley* photo by *Parsley*
Ready In:
30mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
  • Add flour and whisk briskly to form a roux. Slowly stir in broth.
  • Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
  • Using an immersion blender/blender/food processor, puree to desired consistency.
  • Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
  • Serve.

Questions & Replies

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Reviews

  1. ArmyCal
    Really easy to make with a great taste; added a pound of spicy italian sausage (couldn't just have vegetables!) and cut down on the butter. Delicious.
     
  2. zeeniemei
    I substituted gruyere for the cheddar and added an additional 2 oz. blue cheese. YUMMY!
     
  3. tealhorse71
    This is a awesome recipe, we,ve made it twice now. The first time we stuck to the recipe and it was devine, the second time we altered it a little; added some extra cheese and some carrots and it was still the best soup I've ever tasted.
     
  4. Karina B.
    I have not made something like this before. The flavors are really very good. I used gorgonzola instead of bleu cheese, and added another 1/2 cup of sharp cheddar cheese. I was skeptical as I was cooking it, and also while first tasting it, but it is growing on me! Thanks for taking me out of my comfort zone.
     
  5. Queen Roachie
    Made this for dinner last night, and I thought it was delicious. I'm the only one in the house who eats cauliflower, so I guess mine is the only opinion that counts. ;-) I made changes based on what I had, as shopping day is today, rather than yesterday. I used dried onion added to the roux, rather than shallots. I also left out the potato and the milk to cut back on carbs, and I really think this soup was great without the added milk. My soup was quite a bit greener than the photo, almost the color of split pea, so I thought I might have messed it up, but it tastes great, and that's what counts. I didn't have American, so I broke up a couple of Baby Bel cheddar mini's along with the Gorgonzola. Buzzed it almost smooth with the immersion blender before adding cheese and it was great. Had a creamy texture even without the cream. Thanks for sharing. This makes a ton, by the way, so I think I'd call it more than 8 servings. I had two bowls for dinner, and barely made a dent.
     
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Tweaks

  1. Autumneyes
    I used 6 T of chunky blue cheese dressing, instead of the crumbled blue cheese and 1/2 c medium cheddar. I thought the recipe was really good. But thought it was even tastier, when I added some garlic powder and smoked paprika. I also removed about 4 cups of the soup and pureed it, then returned it to the remaining soup in the pot, so It had a little more texture.
     

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