If you’ve been looking for a Cream of Blue Cheese Soup recipe, look no further, since we’re coming not only with one, but three variations for you today! We are going to discuss different ways to make the cream of blue cheese soup, and the different tastes you can achieve with different types of blue cheese in soup. We’ll also discuss how to make broccoli cheese soup, cauliflower and blue cheese soup, and a variation with potatoes and onions instead of the previous two. Believe me, all three will become the favorites of the whole family! Let’s dive into the land of cheesy soups!
Cream of Blue Cheese Soup Recipe
So, as I said this cream of blue cheese soup recipe is a mix of three actually. We wanted to list together with the broccoli cheese soup, and speak about that option, as well as the cauliflower blue cheese soup. As a third option, you can use also potatoes.
If you make broccoli and cheese soup, the color will be different obviously, but as you already may know, the taste will be kind of the same as with cauliflower. However, if you use potatoes instead, that will make the soup more tender, and its color will be lighter, as well as of course the taste will change.
What are the best types of cheese for a cheese soup recipe?
When it comes to blue cheese in soup, the best way to choose the best cheese for your soup is if you already decided what vegetable you’re going to use to make it thicker. If you’re opting for cauliflower and blue cheese soup, or a broccoli & cheese soup, you can use Danish Blue, Roquefort. Bleu d’Auvergne, or Bleu de Bresse. However, if you’re opting for the potato variation, definitely go for really good quality, aged Gorgonzola. That will somewhat balance out the taste of the potatoes.
Cauliflower and blue cheese soup, Broccoli Cheese Soup, or potatoes?
Now that we’ve discussed the cheese stypes, let’s see the variations for a Cream of Blue Cheese Soup recipe. When you pick broccoli cheese soup, you can obtain a stronger green color, while if you use cauliflower, the soup will be a light cream with blue tones.
In each case, if you’re doing the broccoli and blue cheese soup, or cauliflower versions, the soup will be creamier, and lighter. If you ask for our personal opinion, for us these two are the favorites. Making cheese soup with potatoes and maybe green onions aren’t a favorite for us. Basically, because we like the lighter version, and the potato has too strong a taste near the cheese which I personally don’t like.
Cream of Blue Cheese Soup Recipe
- 1 Onion
- 350 g Broccoli or Cauliflower
- 15 g Butter
- 200 g Gorgonzola Cheese
- 2 clove Garlic
- 300 ml Vegetable Broth
- 20 ml Fresh Cream
- 1/4 tsp Nutmag
- Salt, Pepper
- You either choose a broccoli cheese soup or a cauliflower and blue cheese soup, your first step is to chop off the leaves and the downside of the flower and separete it into small flowers.
- Put water for the broccoli/cauliflower to boil, and add some salt.
- Chop finely the onion, mince the garlic (or just peel it and put inside like that so you can remove it later if you don't like garlic). You can either use the broccoli or cauliflower version, or do it with potatoes, and at this point you should peel them too.
- Potatoes can be added (1-2 pieces) into your broccoli cheese soup too. It would make it thicker, but still wouldn't have so strong potato taste like if you'd be using only potatoes. If you use only potatoes, or potatoes too, chop it into cubes and cook it into boiling water.
- With or without potatoes, you should add the califulower/broccoli/potato to cook if the water is boiling.
- In another pot melt the butter and att the chopped onion to it, then cook it until translucent on medium heat. Add then the garlic too and cook for another 2 minutes. If the other vegetables aren't cooked yet, take this onion mix off the heat.
- Once the vegetables are cooked rinse them and att them to the buttery onions. Add salt, pepper, and nutmag to it and mix it well.
- Pour the broth on the vegetables and if you see it's not enough, add some water too. Bing this to boil, then taste and season after taste.
- Take the heat down to the lowest, cut the gorgonzola into small pieces, and start adding it into your soup. Make sure you continuously stir the soup with your other hand. Once you added it all, continue stiring it until it melts, but be really careful to not bring it to boil.
- This should be just a few minutes. Then take it off the heat, take a blender and blend it all together well. If you wanted to remove the garlic, do it before blending!
- You can serve this Cream of Blue Cheese Soup recipe with Croutons.
Wrapping up the Cream of Blue Cheese Soup Recipe
Now that we went through the tastest, colors, and textures of the broccoli & cheese soup, the cauliflower blue cheese soup, and the potato version, it’s time to see some other recipes! If you’re looking for other soups, go for a Hungarian chicken soup, or a French Onion Soup. For a second, you could pick maybe a Hungarian potato casserole, Salmon Wellington, or Wiener Schnitzel? We hope you found what type is good of blue cheese in soup and that you’re ready to make your broccoli and cheese soup!