Broccoli Cauliflower Soup with Dubliner Cheese

Broccoli Cauliflower Soup with Dubliner Cheese

Broccoli Cauliflower Soup with Dubliner Cheese

Dubliner is a robust aged cow’s milk cheese from West Cork, Ireland with a texture similar to a cheddar. It has nutty, sharp, sweet flavors that come from the milk of Irish grass-fed cows.

Here, the ubiquitous broccoli cheese soup is taken to another level – adding another vegetable profile – cauliflower, and creamy earthy white beans plus Irish cheese for a St. Paddy’s Day celebration!

The silky smooth texture is achieved by the action of a high-performance blender. It is that velvety texture that makes the soup so extraordinary. It could easily be served naked…

…but the blank green canvas begs for something jazzy. Queue up a range of garnishes such as micro greens, super-thin radish, chili oil, shredded cheese, and even a creamy shamrock! Erin go bragh.

A St. Paddy’s Soup Recipe


  • 1 c. milk
  • 1/2 c. hand shredded Dubliner Cheese
  • 12 oz. broccoli cauliflower medley, steamed
  • 1/2 c. canned white beans, rinsed and drained
  • 1 T. chopped yellow onion
  • 2 t. Better Than Bouillon, Vegetable Base
  • 1/2 c. to 1 c. hot water, to thin
  • salt and pepper, to taste


Place the first 6 ingredients in a high-performance blender (such as Vitamix) in the order listed. Blend using the Hot Soup program. After 5 to 6 minutes, the blender will shut off and the soup will be hot. Blend again with just enough hot water to thin to a velvety soup consistency. Add salt and pepper to taste.


This soup method was adapted from Vitamix’s Broccoli Cheddar Cheese Soup recipe. It can be made in a standard blender. If using a standard blender, once blended, the soup will need to be heated on the stove top.

Bowls handmade by Potter Kathy Kearns.


Cream of Pea Soup – Goat Cheese Crouton

Broccoli and White Bean Soup – Tempeh Croutons

Green Velvet Soup – Spinach, Zucchini, Potato

More St. Patrick’s Day

Colcannon, Three Ways

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