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celery and cauliflower soup with blue cheese
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Celery and Cauliflower Soup with Blue Cheese

A thick and creamy soup without flour or cream with the perfect amount of blue cheese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch, Soup, Vegetarian
Cuisine: American, British, Canadian
Keyword: celery and cauliflower bleu cheese soup, celery and cauliflower soup with blue cheese, cream of cauliflower soup, cream of celery soup
Servings: 4
Calories: 119kcal

Ingredients

  • 1 tsp olive oil
  • 1 tsp butter
  • ½ small onion, diced
  • 5 stalks celery save leafy tops for garnish if desired
  • ½ medium sized cauliflower
  • 2¾ - 3 cups low sodium vegetable broth
  • ½ tsp salt
  • 1 bay leaf
  • ⅓ cup crumbled blue cheese plus extra if desired for garnish

Instructions

  • Sauté onion in olive oil and butter on medium-low heat until soft and golden.
  • Slice celery crosswise and cut cauliflower into small chunks. Vegetable mixture should be about 5 or 6 cups in total. Add to pot, along with broth and bay leaf, increase heat and bring to a simmer.
  • Reduce heat and continue to simmer until vegetable are fork tender, about 10 minutes. Taste and season with salt, adjusting for amount of sodium in broth.
  • Remove bay leaf and let soup cool slightly, about 5 minutes. Purée with immersion blender or counter top blender until smooth. If desired, add some of the leafy celery tops for a hint of colour and freshness.
  • Stir in blue cheese until melted. Reheat soup if necessary.
  • Serve hot with extra blue cheese and chopped celery leaves for garnish if desired.

Nutrition

Serving: 1bowl | Calories: 119kcal | Carbohydrates: 8.1g | Protein: 6g | Fat: 7.5g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 15.7mg | Sodium: 1063mg | Potassium: 441.2mg | Fiber: 2.4g | Sugar: 3.5g