Isle of Wight Stilton Soup
Indulge in the velvety richness of Isle of Wight Stilton Soup, a luxurious blend of creamy textures and bold flavors. This recipe pairs the delicate sweetness of sautéed onions and leeks with the savory depth of Isle of Wight Blue Cheese—or Stilton—creating an irresistible balance of earthy and tangy notes. Finished with a touch of heavy cream and fragrant thyme, this warming soup is pure comfort in a bowl. Perfectly customizable with crusty bread on the side, it’s an ideal starter or light meal for any occasion. Easy to prepare in just under an hour, this soup highlights simple ingredients elevated with a touch of elegance, making it a must-try for cheese lovers and soup enthusiasts alike.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 1 medium Leek, white part only, finely sliced
- 2 large Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 5 ounces Isle of Wight Blue Cheese (or Stilton), crumbled
- 1 teaspoon Fresh thyme leaves
- to taste Salt
- to taste Black pepper
- optional Crusty bread, for serving
Instructions
Melt the butter in a large saucepan over medium heat.
Add the chopped onion, sliced leek, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
Sprinkle in the flour and stir well to coat the vegetables. Cook for an additional 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable stock, whisking constantly to remove any lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally, until the vegetables are fully tender.
Stir in the heavy cream and crumbled Isle of Wight Blue Cheese. Allow the cheese to melt into the soup, stirring well.
Add the fresh thyme leaves and season with salt and black pepper to taste.
Blend the soup until smooth using an immersion blender or transfer it to a blender in batches. Return the soup to the saucepan if necessary.
Heat the soup gently over low heat, making sure not to boil, for another 2-3 minutes.
Serve hot, accompanied by crusty bread if desired.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 7186 mg | 312% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 30.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1090 mg | 84% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2551 mg | 54% | |
*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.
