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Pear and broccoli soup recipe

Pear and broccoli soup recipe

112 ratings

Seasonal Conference pears, melt-in-the-mouth blue cheese and tart cranberries combine to make a vibrant bowl of broccoli soup that tastes as good as it looks – perfect for warming up on a chilly autumn evening. What's more, it's takes just 30 minutes to make, or can be made ahead and frozen ready for whenever you need a comforting supper. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 345 calories / serving
  • Vegetarian


  • 2 tbsp olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 2 heads of broccoli, cut into small florets
  • 2 Conference pears, peeled, cored and roughly chopped
  • 850ml hot vegetable stock
  • 60g vegetarian blue cheese, crumbled
  • 20g dried cranberries
  • 20g walnuts, chopped
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    6g 30%
  • Sugars

    22g 24%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 25.3g Protein 13g Fibre 10.3g


  1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 mins until soft. Add the broccoli, pears and vegetable stock. Season, then bring to the boil. Cover, reduce the heat to low and cook for 10-12 mins or until the broccoli is soft.
  2. Using a hand blender, blitz the soup until smooth. Divide between 4 bowls and top each with the blue cheese, cranberries, walnuts and a drizzle of oil to serve.

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Soup recipes

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