Broccoli Soup with Blue Cheese Bread

 broccoli soup recipe


  • 500 g broccoli
  • 1 yellow onion
  • 1 garlic clove
  • 2 potatoes
  • 2 vegetable bullion cubes
  • 2,5 dl cream
  • 140 g blue cheese
  • 4 slices of sourdough bread or other bread if you prefer
  • 1 tbsp white wine vinegar
  • extra virgin olive oil
  • fresh parsley for garnishing
  • 1 tsp salt
  • black pepper



  1. Preheat the oven to the highest setting.
  2. Cut the broccoli into smaller pieces, chop the onion and garlic clove, and cut the potatoes into 2 cm pieces.
  3. In a Dutch oven over medium heat, add olive oil and sear broccoli, onion, and garlic for about 5 minutes.
  4. Add the water, bullion cubes, salt, and pepper, and let it simmer for about 10 minutes.
  5. Mix the soup then add the cream and taste with vinegar.
  6. Slice the blue cheese and lay it on top of the bread and bake for about 3-5 minutes in the oven.
  7. Serve the bread to the soup or cut it into 1 cm pieces and use it as croutons for topping.
  8. Drizzle about 1 tbsp olive oil in a circle on the soup and top with fresh parsley.
ingredients to broccoli soup
broccoli on a cutting board
searing broccoli, onion, garlic and potatoes in an enameled cast iron dutch oven
simmering the soup
broccoli soup waiting for the topping
blue cheese bread
broccoli soup served with blue cheese bread
broccoli soup


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