Pic of Broccoli soup with Gorgonzola

Broccoli soup with Gorgonzola

Show ingredients

Soups & stews

Broccoli soup with Gorgonzola

Soup Serves 4 40 min
This satisfying broccoli and Gorgonzola soup gets a lovely body from the potatoes, and a little extra unctuousness from the cream added at the end. It would work well with Stilton too. You could also add some smoked streaky bacon – either chopped and cooked with the onion or fried until crispy and served on top.


  • 1 head of broccoli
  • generous knob of butter
  • 1 onion, chopped
  • 1.3 litres chicken stock
  • 2 garlic cloves, finely chopped
  • 2-3 small potatoes, scrubbed and diced
  • 150ml milk
  • 120g Gorgonzola
  • 50ml double cream to serve
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Separate the broccoli into small florets. Melt the butter in a large saucepan and soften the onion. As you do this, heat up the stock in a separate pan.
  • Step 2

    When the onion is soft and translucent, add the garlic and chopped potato. Cook on a low heat for 5 minutes, then add the broccoli. Pour in the stock and cook until the broccoli and potatoes are just tender (about 10 minutes). Cool a little and purée in a blender.
  • Step 3

    Add the milk gradually until the soup reaches a consistency you like, then crumble in the cheese and season (remembering that the cheese will be quite salty). Reheat without bringing to the boil, add the cream and serve.