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 mins
Cook Time15 minutes mins
Total Time30 minutes mins
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
- 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
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.
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