Best 3 Roquefort Soup Recipes

Roquefort soup is a classic French dish that is both creamy and flavorful. It is made with a combination of Roquefort cheese, milk, cream, and often other ingredients such as vegetables, herbs, and spices. The soup can also be made with other types of blue cheese besides Roquefort, but it is generally accepted that Roquefort is the best choice for this dish. This soup can be served hot or cold, and it is perfect for any occasion, from a casual lunch to a formal dinner party. It can be paired with a variety of dishes, such as salads, sandwiches, and roasted vegetables. In this article, we will explore some of the best recipes for roquefort soup, including variations on the classic recipe as well as some more unique and innovative takes on this delicious soup.

Let's cook with our recipes!

CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS

Creamy Cabbage Soup With Ham and Roquefort Croutons image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, main course

Time 45m

Yield Four servings

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
3/4 cup onion, diced
3 cups chicken broth, homemade or canned (low-sodium)
1/4 teaspoon caraway seeds
1 large potato, peeled and quartered
1/2 head Savoy cabbage, cored and cut into 2-inch chunks
3 tablespoons heavy cream
1/2 pound smoked ham, cut into 1/4-inch cubes
1 teaspoon salt
Freshly ground pepper to taste
1 small sourdough baguette, cut across into 1/8-inch thick slices
1/4 pound Roquefort cheese, crumbled

Steps:

To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams

ROQUEFORT SOUP

Roquefort Soup image

This is something so different then you normal soup. I love this, as blue cheese is my favorite, but it took DH a while to accept this soup. I hope you try it.

Provided by mommyoffour

Categories Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter
1 medium heat cauliflower, coarsely chopped
1/4 cup Roquefort cheese
crouton
1 large head cabbage, chopped
6 -7 cups chicken broth
1 cup whipping cream
salt and pepper

Steps:

Melt butter in 4-qt. pan.
Add cabbage, stir to coat well and cook uncoered over low heat till soft, stirring occasionally.
Add cauliflower and chicken broth.
Bring to boil over high heat.
Reduce heat, cover and simmer 30 - 45 minutes till vegetables are tender.
In blender or food processor mix cream and cheese.
Stir into soup, season to taste with salt and pepper and garnish with croutons.
If desired, soup my be pureed.

ZUCCHINI ROQUEFORT SOUP

Zucchini Roquefort Soup image

This soup makes a great start to an Italian dinner or use it as part of a light supper or lunch. The original recipe came from an inn in the British Virgin Islands. The only change I've made is to use olive oil rather than butter, so use butter if you prefer.

Provided by sugarpea

Categories Lunch/Snacks

Time 1h5m

Yield 5 cups soup

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3/4 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1/4 cup flour
4 cups chicken stock or 4 cups canned chicken broth
1/2 lb zucchini, srubbed and diced
1 1/2 ounces Roquefort cheese, crumbled
salt and pepper

Steps:

In a large saucepan cook onion in the olive oil over moderately low heat until softened; add thyme and cook 2 minutes.
Add flour and cook, stirring, for 3 minutes; add stock gradually while whisking, bring to a boil and continue to whisk.
Add zucchini, reduce heat to simmer, cover and stir occasionally; simmer for 45 minutes.
Puree soup in batches in blender; return to saucepan and reheat until hot over medium heat; stir in roquefort and add salt and pepper to taste.

Tips:

Use high-quality ingredients: The better the ingredients, the better the soup will be. Look for fresh, flavorful cheese, stock, and vegetables.
Don't overcrowd the pan: When sautéing the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Use a good quality stock: The stock is the base of the soup, so it's important to use a good quality one. If you can, make your own stock using fresh bones and vegetables.
Simmer the soup gently: Don't boil the soup. Bring it to a simmer and then reduce the heat to low. This will help the flavors to develop and prevent the soup from curdling.
Taste the soup as you go: Season the soup to taste. You may need to add more salt, pepper, or other seasonings.
Serve the soup immediately: Roquefort soup is best served immediately. However, you can store it in the refrigerator for up to 3 days.

Conclusion:

Roquefort cheese soup is a classic French dish that is perfect for a special occasion. It is rich, flavorful, and easy to make. With just a few simple ingredients, you can create a delicious soup that your friends and family will love.