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Blue Cheese Cauliflower Soup Recipe


  • 1 leek, cleaned and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 quart vegetable broth
  • 1 large head cauliflower, divided into florets
  • 2 tablespoons cornstarch
  • 1/2 cup danish blue cheese, crumbled
  • 2 tablespoons parsley, chopped
  • 4 slices bacon, thick-cut, fried and crumbled


  1. Saute the garlic and leek in butter until translucent.
  2. Pour in vegetable broth; add cauliflower florets.
  3. Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
  4. Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
  5. Using an immersion blender, puree the soup in the pot until creamy.
  6. Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
  7. Simmer for an additional 5 – 10 minutes.
  8. Garnish with bacon crumbles and additional blue cheese to serve.

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