Broccoli & Blue Cheese Soup 

It’s easier than ever to find plant based versions of non-vegan foods, case in point, Tesco free from blue cheese. What a time to be alive. I find cooking with blue cheese really mellows out the flavour, and it goes beautifully with broccoli.

Yield; Three servings(201kcal per serving) Cook time; 25 minutes

You’ll need;

  1. One tablespoon of non-dairy margarine
  2. One brown onion, sliced
  3. Three sticks of celery, sliced
  4. One head of broccoli, cut into florets
  5. 750ml hot vegetable stock
  6. One teaspoon of both dried sage and dried oregano
  7. Three tablespoons of cornflour dissolved in three tablespoons of cold water
  8. 100g/3.5oz dairy-free blue cheese, grated


  • Add the non-dairy margarine to a saucepan over a medium heat. Once it’s melted, add the onion and the celery. Cover with a lid and leave to cook for ten minutes.
  • Next, add the broccoli florets, vegetable stock and herbs. Replace the lid and increase the heat to a simmer. Leave to simmer for five minutes.
  • Then add the cornflour slurry, give everything a good stir and continue simmering for three or four minutes.
  • Once it starts to thicken, add the cheese and give it a good mix. The cheese will only take a couple of minutes to melt, once it’s melted blend with an immersion blender until smooth. Serve immediately.

I thought I’d end this with what I thought of the Tesco Free From Blue Cheese. It both smelled and tasted eerily similar to dairy blue cheese. Like all Tesco dairy-free cheese, it melts beautifully. If you’re missing blue cheese, I would definitely give it a try if you can.

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