Stilton Cauliflower Soup
Indulge in the rich and velvety goodness of Stilton Cauliflower Soup, a comforting dish that combines the earthy sweetness of roasted cauliflower with the bold, tangy flavor of Stilton cheese. This gourmet-style soup is beautifully balanced with creamy potatoes, sautéed onions, and a splash of heavy cream, all simmered in flavorful vegetable stock and blended to silky perfection. Roasting the cauliflower adds a depth of flavor, while the finishing touch of crumbled Stilton elevates the dish to elegant heights. Perfect as a starter or a warming main course, this soup is best served with a sprinkle of fresh chives and crusty bread for dipping. Ready in under an hour, it’s a satisfying, crowd-pleasing recipe ideal for cozy nights or special gatherings!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 medium Potato, peeled and diced
- 4 cups Vegetable stock
- 1 leaf Bay leaf
- 100 grams Stilton cheese, crumbled
- 0.5 cup Heavy cream
- to taste Salt
- to taste Black pepper
- 2 tablespoons Chopped chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and spread them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Toss to coat.
Roast the cauliflower in the preheated oven for 20-25 minutes, until golden and tender.
In a large pot, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced potato, roasted cauliflower, vegetable stock, and the bay leaf to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes until the potato is tender.
Remove the bay leaf and, using an immersion blender (or working in batches with a regular blender), blend the soup until smooth and creamy.
Stir in the crumbled Stilton cheese and heavy cream, and heat gently until the cheese melts and the soup is warmed through. Do not let it boil.
Taste and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with chopped chives if desired, alongside crusty bread or croutons.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1329 mg | 28% | |
*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.
