Soothing soups are a staple during the winter months because of their warm comforting qualities. This broccoli blue cheese soup is a nutritious addition to your soup repertoire. Bone broth is used as the liquid base for an added boost of amino acids, collagen, and minerals to enhance your immune system during cold and flu season.
Aside from the stellar list of vitamins and minerals that it contains, the cruciferous vegetable broccoli, acts as a digestive power punch providing fiber and antioxidants to support healthy gut flora and improve immune function. Broccoli is traditionally combined with heavy cream and cheese in many broccoli based soups but in this version, I’ve lightened up the dairy by adding a potato to the pureé and eliminated the cream in exchange for additional bone broth. Changing up the cheese to a more sophisticated blue cheese elevates this from being everyday soup to something unexpected.
Broccoli Blue Cheese Soup
Calories 237, Protein 9g, Total Carbs 14g, Fat 17g
Prep time: 15 min
Cook time: 20 min
- 1 medium head of broccoli (about 12 ounces), broken into florets and hard stems removed
- 2-3 tablespoons olive oil
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 white potato, peeled and diced
- 3 cups low sodium chicken bone broth
- 4 oz blue cheese crumbles
- Pink Himalayan salt, to taste
- Fresh ground black pepper, to taste
- In a saucepot, add the olive oil, onion, and garlic. Sauté until softened.
- Add the broccoli, potato, celery, and the broth.
- Simmer about 20 minutes until all veggies are soft.
- Puree with an immersion stick blender (or let cool slightly and pour into a standing blender to pureé).
- Add blue cheese crumbles while hot and stir until melted and completely combined.
- Season with salt and pepper to taste.
- Garnish with additional blue cheese crumbles, broccoli florets, or caramelized onions as desired.
Note: You can easily make this heartier by adding cooked diced chicken if desired.