Silky Broccoli Soup with Creamy Blue Cheese and Toasted Almonds
This velvety smooth broccoli soup is elevated with tangy blue cheese that melts into each spoonful, topped with crunchy toasted almonds for the perfect texture contrast. A comforting yet elegant spring soup that's ready in under an hour.
Ingredients
- 500g broccoli, cut into florets
- 1 medium potato, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 750ml vegetable stock
- 150ml double cream
- 100g blue cheese, crumbled
- 50g flaked almonds
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- Fresh chives, chopped for garnish
Instructions
Heat olive oil and butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add the diced potato and broccoli florets to the pot, then pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 18-20 minutes until vegetables are completely tender.
While the soup simmers, toast the flaked almonds in a dry frying pan over medium heat for 3-4 minutes, stirring frequently until golden brown. Set aside to cool.
Remove the pot from heat and blend the soup using an immersion blender until completely smooth and silky. Alternatively, carefully transfer to a blender in batches.
Stir in the double cream and half of the crumbled blue cheese. Return to low heat and stir until the cheese has melted, about 2 minutes. Season with salt and pepper to taste.
Ladle the soup into warm bowls and top with remaining crumbled blue cheese, toasted almonds, and freshly chopped chives. Serve immediately.
Did you make this?
Upload your photo and show how it turned out.
