Classics: Broccoli & Cheese Soup (v)

Winter and soup, huh? 🙂 I can’t get enough of the stuff…

This one is a delicious classic; quick and easy to prepare with just a few ingredients and very popular indeed. In my experience, it goes down very well as a starter at dinner parties; plus you could prepare it well in advance and just heat it up when ready to serve – in fact I think the soup tastes better when it’s left for a while (say overnight).

Could also be served as a main with some nice crusty bread heated up in the oven (mmm could smell it!), in which case this recipe would serve fewer people (obviously!).


Serves 6-8


  • chefs knife and chopping board
  • one large pot
  • one medium/large pot (optional, if using a liquidiser I think it makes the process of transferring soup easier to have an extra pot, check out STEP 3)
  • liquidiser or hand blender (use the former if you want a silky smooth texture and the latter for a chunkier, more rustic finish)
  • spatula
  • spoon for tasting
  • ladle


  • 30g butter (could substitute it for 3 tbsp vegetable/rapeseed oil)
  • 2 large leeks, thinly sliced (white part only)
  • 100 ml white wine (optional, but highly recommended!)
  • 2 large broccoli head, chopped into florets
  • 1 litre vegetable stock
  • 125g blue cheese (I prefer Danish, but you could use Stilton or Gorgonzola)
  • salt & pepper


  1. Place the large pot over medium heat and melt the butter. Add the leeks and stir, cook for 5 minutes until soft. Add half the wine, allow to reduce. Then add the other half and let it reduce (about 5 minutes).
  2. Add the broccoli florets and cover with stock. Bring to a simmer, then put the lid on and reduce heat to low. Cook for 15 minutes until the broccoli is tender. If you don’t want to lose the bright green colour of the soup, then cook without the lid on over medium heat and check every now and then for it not to run out of water!
  3. SAFETY FIRST! (READ THIS STEP THOROUGHLY BEFORE ATTEMPTING) Liquidising the soup: If using a hand blender, just plug it in and put it straight in the pot (warning: teflon would scratch!).  If using a liquidiser, do it in 3 batches, ladle it in the jag taking care to distribute the content evenly and not to splash the soup all over yourself. Then add 40g cheese at a time to the mixture while blending. Pour in the extra pot (which is over medium-low heat) and repeat the process until all done. If your extra pot is a large one, it should fit all the content; but if like me you only have one large pan, clean it once you’re doing the last batch and then transfer everything back into the large pot.
  4. Check seasoning and adjust it to your liking. Make sure it is hot before serving.

Enjoy! 🙂

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