Goat Cheese & Broccoli Soup


Preparation time: less than 10 min.
Cooking time: less than 10 min.

Broccoli and cheese soup is commonplace, but there are ways to enhance the flavor and bring this soup to a whole new level! Using Ile de France Goat cheese adds a unique zest that contrasts with leeks and broccoli. When pureed, the result is a thick, flavor-packed soup that is sure to fill you up.
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At a glance
3-4 people
Bay leaf: 1
Olive oil: 1 tablespoon
Island of France goat cheese: 8 oz
Cumin: 1 pinch
Thyme leaf: 2
Olive oil: 1 tablespoon
Onion: 1
Potatoes: 3
Leeks: 2
Broccoli: 2


Separate the broccoli into florets. Carefully wash the leeks, then mince them. Peel the potatoes and cut them into cubes. Peel and mince the onion. Heat the olive oil in a large heavy pot. Add the onion and allow to sweat for 2 min.
Add all of the vegetables, stir while cooking for 2 min. Add 5 cups of water, the bay leaf, thyme and a bit of pepper.
Stirring, continue cooking for 15 min. Add the cumin (optional). Remove the thyme and bay leaf from the mixture and pour into the bowl of a mixer and blend at length. Return to large, heavy pot and slowly reheat. Pour into soup bowls.
Add the goat cheese and stir gently with a wooden spoon.