Broccoli and Stilton Cheese Soup
Indulge in the rich and comforting flavors of this Broccoli and Stilton Cheese Soup, a velvety blend of wholesome broccoli, creamy Stilton cheese, and a hint of garlic. Perfect for a cozy lunch or an elegant starter, this recipe balances the earthy freshness of tender broccoli with the bold, tangy notes of Stilton. Cooked with a base of sauteed onion, celery, and garlic, all simmered in flavorful vegetable stock, this soup achieves its luscious texture with a touch of double cream and a quick blitz with an immersion blender. Ready in just 40 minutes, this one-pot wonder is ideal for vegetarians and pairs beautifully with crusty bread or a fresh side salad. Rich, creamy, and full of nourishing ingredients, this broccoli and blue cheese soup is a must-try for soup lovers seeking a new favorite.
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Recipe Information
Ingredients
- 500 g broccoli
- 30 g butter
- 1 medium onion
- 1 stick celery
- 1 L vegetable stock
- 150 g Stilton cheese
- 100 ml double cream
- to taste salt
- to taste black pepper
- 1 tbsp olive oil
- 2 cloves garlic
Instructions
Trim the broccoli into small florets and set aside. Peel the stalk, chop it into small pieces, and reserve.
Peel and finely chop the onion and garlic. Thinly slice the celery.
In a large pot, heat the olive oil and butter over medium heat. Once melted, add the chopped onion, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Add the chopped broccoli stalks and cook for another 2 minutes to soften slightly.
Pour in the vegetable stock and bring to a gentle boil. Reduce the heat to a simmer, cover the pot, and cook for 10 minutes.
Add the broccoli florets and simmer for an additional 5 minutes, or until the broccoli is tender but still vibrant green.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, then return it to the pot.
Crumble the Stilton cheese into the soup and stir until melted and fully incorporated.
Stir in the double cream, then season to taste with salt and black pepper.
Reheat gently if needed, but do not bring to a boil after adding the cream and cheese, as this may cause curdling.
Serve the soup hot, garnished with an extra crumble of Stilton or a drizzle of cream if desired. Pair with crusty bread for a satisfying meal.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 46% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.8 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 328 mg | 25% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
